Etçi piliç rasyonlarına doğal antioksidanlar ve kaplanmış kalsiyum bütirat ilavesinin karkas özellikleri, serum biyokimyasal parametreleri, ette lipid peroksidasyon ve bağırsak histomorfolojisi üzerine etkileri

Abstract

Bu çalışmanın amacı, vitamin E, üzüm çekirdeği ekstraktı ve yeşil çay ekstraktının tek başına veya kaplanmış kalsiyum bütirat ile birlikte kullanılmasının etçi piliçlerde karkas özellikleri, bazı biyokimyasal parametreleri, bağırsak morfolojisi ve ette lipid peroksidasyon düzeyi üzerindeki etkisini araştırmaktır. Bir günlük 252 civciv, bir kontrol ve sekiz deneme grubu olmak üzere dokuz gruba ayrılmıştır. Kontrol grubuna sadece temel rasyon verilmiştir (Kontrol). Deneme gruplarının yemleri sırasıyla kaplanmış kalsiyum bütirat (CCB), vitamin E (VitE), üzüm çekirdeği ekstraktı (GSE), yeşil çay ekstraktı (GTE), vitamin E ile kaplanmış kalsiyum bütirat (VitE+CCB), üzüm çekirdeği ekstraktı ile kaplanmış kalsiyum bütirat (GSE+CCB), yeşil çay ekstraktı ile kaplanmış kalsiyum bütirat (GTE+CCB) ve üzüm çekirdeği + kaplanmış kalsiyum bütirat yeşil çay ekstraktının (GSE+GTE+CCB) birlikte olduğu yem katkılarını içermektedir. Çalışma sonuçlarına göre; bağırsak histomorfolojisi ve serum biyokimyasal parametreler açısından gruplar arasında anlamlı bir fark tespit edilememiştir. GSE ve GTE tek başına veya CCB ile verildiği etçi piliçlerde, Kontrol, VitE ve VitE+CCB kombinasyonu verilen gruplara göre sıcak karkas randımanın anlamlı derecede yüksek olduğu gözlenmiştir. Ayrıca, bütün gruplar kontrol grubuna göre ette önemli düzeyde daha düşük lipid peroksidasyonu gösterdi, fakat VitE grubu en düşük MDA seviyesine sahipti. Sonuç olarak etçi piliçlerde CCB’nin doğal antioksidanlarla kombine olarak kullanılmasının sıcak karkas verimi ve et antioksidan kapasitesini iyileştirmek için kullanılabileceği sonucuna varılabilmektedir.

Keywords

• Etçi piliç
• bağırsak histomorfolojisi
• doğal antioksidanlar
• kaplanmış kalsiyum bütirat
• lipid peroksidasyon

The effect of dietary supplementation of natural antioxidants and coated calcium butyrate on carcass traits, serum biochemical parameters, lipid peroxidation in meat and intestinal histomorphology in broilers

Abstract

The aim of this study was to investigate the effects of vitamin E, grape seed extract and green tea extract with or without supplementation of coated calcium butyrate in broilers based on carcass traits, some biochemical parameters, intestinal histomorphology, and lipid peroxidation in meat. Two hundred fifty-two one-day-old broiler chicks were divided into nine groups, one control and eight experimental. Control group fed only a basal diet (control). The experimental groups' diets contained feed additives as; coated calcium butyrate (CCB), vitamin E (VitE), grape seed extract (GSE), green tea extract (GTE), a combination of vitamin E with coated calcium butyrate (VitE+CCB), grape seed extract with coated calcium butyrate (GSE+CCB), green tea extract with coated calcium butyrate (GTE+CCB), and a combination of grape seed extract, green tea extract, and coated calcium butyrate (GSE+GTE+CCB) respectively. According to the study results; no significant differences were observed in gut histomorphology and serum biochemical parameters. The broilers fed with GSE and GTE with/without CCB had significantly higher hot carcass yield than control, VitE, and VitE+CCB. Furthermore, all groups showed significantly lesser lipid peroxidation in meat than control; however, the VitE group had the lowest malondialdehyde (MDA) levels. It can be concluded that the combination of CCB with natural antioxidants could be used to improve carcass traits and meat antioxidant capacity in broilers.

Keywords

• Broiler
• Coated calcium butyrate
• Intestinal histomorphology
• Lipid peroxidation
• Natural antioxidants

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