Browsing by Author "Monika Karnani"

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    Effect of linseed oil and curry leaves (Murraya koenigii) supplementation on growth performance, fatty acid profile and oxidative status of broiler chickens
    (Rajasthan University of Veterinary and Animal Sciences, Bikaner, 2021) Monika Karnani; Prof. Vishnu Sharma
    The present study was conducted in broiler chickens to observe the effect of Linseed oil and curry leaf (Murraya koenigii) powder on the growth performance, carcass characteristics, digestibility of nutrients, nitrogen balance, fatty acid profile and oxidative status of meat. In both the trials, 35 days feeding trial was conducted under standard feeding and managemental conditions with broiler pre starter (0-14 days), starter (15-21 days) and finisher (22-35 days) ration on 240 day old Vencobb broiler chicks randomly divided into 4 treatment groups (T1-T4) with six replicates of 10 chicks each. Two birds per replicate under each treatment were randomly selected for digestion/metabolic trial to assess the digestibility of different dietary principles and nitrogen balance. Two broilers from each replicate were sacrificed at the end of trial to estimate the different carcass and meat quality parameters. In 1st trial, the T1 group was kept as control whereas T2, T3 and T4 were supplemented with 1%, 2% and 3% Linseed oil. Dietary inclusion of Linseed oil at different levels had no influence on feed consumption of birds. Cumulative body weight gain and body weight were significantly highest (P<0.05) in T3 group and lowest in control group. The overall Feed conversion ratio was significantly (P<0.01) lower in T3 and T4 group than T1 and T2. Significant reduction was observed in mortality with supplementation of different levels of Linseed oil. Significant (P<0.01) higher digestibility of dry matter and ether extract were found in T3 and T4 group with inclusion of 2 and 3 per cent Linseed oil. Balance of nitrogen was comparable among different dietary treatments. No influence was observed on the dressing yield and breast yield. Water holding capacity (per cent) of breast and thigh meat was significantly (P<0.01) reduced as Linseed oil inclusion increased and was highest in control group. Whereas, drip loss for breast and thigh meat was highest in T4 group. Linseed oil supplementation in diet reduced oxidative stability of breast and thigh meat of broiler chickens. The per cent means of ABTS and DPPH (per cent inhibition) for thigh and breast meat was highest in control group and lowest in T4 group. Whereas, TBA (mg MDA/kg) was lowest in control group. TSFA decreased and MUFA and PUFA were increased in breast and thigh meat with increasing levels of Linseed oil. ω 6 : ω 3 was highest for control group and lowest in T4 group because of increased ω 3 fatty acid with increasing levels of Linseed oil. Profit was non significant among the groups but was highest for T3 group. Abstract 164 On the basis of growth performance, 2 per cent Linseed oil level was selected for the next trial with 0.5, 1 and 1.5 per cent levels of curry leaf powder as an antioxidant herb. Feed consumption was unaffected from different dietary treatments. Average body weight and body weight gain (g/bird) were highest for T3 group and lowest for control group at 5th week. Overall FCR was significantly lower in all curry leaf powder supplemented groups than control group. Overall PI and PER were highest in T3 group. Digestibility coefficient of dry matter, crude protein and ether extract were significantly affected due to supplementation of curry leaf powder but no significant difference was found among different levels of curry leaf powder supplemented group. All the birds were in positive nitrogen balance. Carcass characteristics were unaffected from different dietary treatments. WHC of breast meat was highest in T2 group and of thigh meat was highest in T3 group. Whereas, drip loss decreased due to antioxidant property of curry leaves and found to be highest in T1 group for breast and thigh meat. As curry leaf powder increased in the diet, per cent inhibition of ABTS and DPPH for thigh and breast meat increased which was indicative of increased oxidative stability of meat. Whereas, TBA (mg MDA/kg) was lowest in T4 group. Proportion of different fatty acids for breast and thigh meat was unaffected from dietary inclusion of curry leaves. Profit was also highest in T3 group. Therefore, the present study revealed that linseed oil at 2 per cent level optimized the growth performance of broilers and enriched the meat with ω 3 fatty acids but reduced the oxidative stability of meat. Addition of curry leaf powder at 0.5, 1 and 1.5% levels optimized growth performance of broilers and found to have antioxidant effect on meat.