Increase in dietary arginine level could ameliorate detrimental impacts of coccidial infection in broiler chickens

Abstract This study consists of the evaluation of the anticoccidial effect of Artemisia herba-alba Asso during experimental coccidial infection. Four groups of 30 broiler chickens were formed: the negative control (G1), the positive control (G2), the infected Monensin-treated group (G3), and the infected Artemisia-treated group (G4). Each infected bird received orally 105 sporulated oocysts of Eimeria tenella. No mortality was recorded in both G1 and G4. Haematocrit levels showed great variations from the 7th day Post-Infection, especially in G2 (20.87%±5.77). By day 10 P-I, haematocrit recovery was rapid particularly in G4 (28.07%±1.50). Haemoglobin concentration also decreased significantly (p<0.05) in all infected groups by the 7th day P-I. The reduction was very marked in G2 (6.47g/dL±1.67) against (10.53 g/dL ±0.25) in G1, but less marked in G4 (8.05g/dL ±1.56). Results show the protective effect of A. herba-alba Asso by improving the lesion score and the haematological parameters affected during coccidian infection.

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Effects of whole wheat feeding on the development of coccidial infection in broiler chickens until market-age

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2006.01.004 ◽

2006 ◽

Vol 129 (3-4) ◽

pp. 279-303 ◽

Cited By ~ 27

Author(s):

I. Gabriel ◽

S. Mallet ◽

M. Leconte ◽

G. Fort ◽

M. Naciri

Keyword(s):

Broiler Chickens ◽

Whole Wheat ◽

Coccidial Infection

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Effects of whole wheat dilution v. substitution on coccidiosis in broiler chickens

British Journal Of Nutrition ◽

10.1079/bjn2001378 ◽

2001 ◽

Vol 86 (1) ◽

pp. 89-95 ◽

Cited By ~ 19

Author(s):

M.J. Banfield ◽

J.M Forbes

Keyword(s):

Broiler Chickens ◽

Control Diet ◽

Eimeria Acervulina ◽

Lower Weight ◽

Whole Wheat ◽

Weight Gains ◽

Control Food ◽

Coccidial Infection ◽

Digesta Viscosity ◽

Ground Wheat

To test the hypothesis that inclusion of whole cereals in the diet of broiler chickens reduces the severity of a coccidial infection, the effects were investigated, in birds infected with Eimeria acervulina, of feeding a complete pelleted control food, the control food diluted with whole wheat (400 g/kg), or a diet in which ground wheat in the pellets was substituted with whole wheat (400 g/kg) so as to achieve the same composition as the control diet. In the weeks prior to and after infection, (days 14–20 and days 21–27), no significant differences in performance were observed between birds fed the complete pellet and substituted feeds. Birds fed the diluted feeds had significantly lower gains per unit of feed and numerically lower weight gains than the birds fed the control and substituted feeds during this period. No significant differences in performance were observed between treatments from days 28–34. Diluting feeds with whole wheat (400 g/kg) significantly increased ileal digesta viscosity levels, compared with feeding the control and substituted feeds in birds dissected on day 21, although no significant differences in digesta viscosity levels were observed in birds dissected on day 35. Whole wheat feeding, either by dilution or substitution, significantly increased gizzard sizes in birds dissected on day 21 and day 35. Neither dilution nor substitution of feeds with whole wheat (400 g/kg) significantly affected the level of an Eimeria acervulina infection, as measured by daily and total faecal oocyst yields.

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EFFICIENCY OF WASTE USE OF OIL EXTRACTION PRODUCTION IN FEEDING BROILER CHICKENS AND LAYING HENS

PROCEEDINGS of Nizhnevolzhskiy agrouniversity complex science and higher vocational education ◽

10.32786/2071-9485-2018-04-34 ◽

2018 ◽

Keyword(s):

Broiler Chickens ◽

Laying Hens ◽

Oil Extraction

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Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5806 ◽

2019 ◽

Vol 6 (1) ◽

pp. 20

Author(s):

Abdul Rahman Ollong ◽

Rizki Arizona ◽

Rusli Badaruddin

Keyword(s):

Moisture Content ◽

Broiler Chickens ◽

Broiler Chicken ◽

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Broiler Meat ◽

Fruit Oil ◽

Water Holding ◽

Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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