Effect of different levels of Aloe vera on performance, carcass characteristics, meat quality and blood parameters of broiler chicks | ||
| علوم دامی | ||
| Article 6, Volume 29, Issue 110, June 2016, Pages 67-80 PDF (1.18 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/asj.2016.106521 | ||
| Authors | ||
| S. Yazdani; Z. Ansari; H. deldar; S.A. Jafarpoor; S. Beheshti* | ||
| Abstract | ||
| This study was conducted to evaluate the use of different levels of Aloe vera gel and antibiotic neomycin on performance, carcass characteristics, meat quality and some blood parameters in broiler chickens. The amount of 180 male Ross 308 broiler chicks in a completely randomized design with 5 treatments and 3 replicates with 12 broiler chicks per replicate were used. Experimental treatments were: control group (without additives), different levels 1.5, 2 and 2.5 percent aloe vera gel and the antibiotic neomycin (0.2 g per kg diet). Feed intake, body weight gain, feed conversion ratio, carcass characteristics, some blood parameters and meat quality were measured. The final and whole period, respectively, chicks had received 2, 2.5 and 2 percent Aloe vera gel showed the lowest feed intake and the greatest increase in weight gain in growth period (P<0.05). Also, feed conversion ratio in final and whole period with 2 percent gel treatment had Significantly decreased (P<0.05). The relative weight of the heart was recorded in the 1.5 percent gel treatment. In the six weeks, treatment of neomycin, 2 and 2.5 percent gel, cholesterol and LDL plasma concentrations were lowest (P<0.05). The highest dry matter in breast muscle tissue relative to treatment with 2 percent gel, and protein in breast muscle tissue, supplemented treatment with Aloe vera gel and neomycin (P<0.05). Addition of 2.5 percent gel in diet, dry mater and fat in drumstick were significantly increased (P<0.05). Treatment with 1.5 percent Aloe vera gel had maximum hardness and treatment with 2.5 percent had maximum cohesiveness and springiness of drumstick meat. In conclusion, the results of this study showed that although addition of Aloe vera gel to broiler chickens diet had not a positive influence on physical characteristics of meat but improved the chemical quality of meat and functional traits. | ||
| Keywords | ||
| Aloe vera gel; antibiotic; Carcass characteristics; blood parameters; broiler chickens | ||
| References | ||
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