المجلة السودانية للتقانة الزراعية وعلوم الاسماك - العدد 2
Permanent URI for this collectionhttps://repository.neelain.edu.sd/handle/123456789/11390
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Item Effect of different dietary levels of vitamin C on Performance and carcass characteristics of two broiler strains in arid hot conditions(جامعة النيلين, 2017) Mohamed Elamin Ahmed; Mazen Nasssir Ali Nassir; Omer Abdul Mageed SallamAbstract: This experiment was conducted to investigate the responses of two broiler strains Ross 308 and Cobb 500 to 4 levels of vitamin C (0,150, 200 and 250 mg per 1 kg feed). One hundred and twenty - one day old chicks of each strain were used in this study. The experiment was extended for 6 weeks, during which starter feeds were fed for the first 3 weeks and finisher feeds were given then after. The experiment was conducted in an open- sided house at Khanfar area, Abyan district (Yemen). Birds were randomly assigned to the treatments with 3 replicates and 10 birds each. Weekly live body weight, feed intake, body weight gain, feed conversion ratio (FCR) and production yield Kg/m2 were recorded. At 42 day of age, three birds from each pen were randomly selected and slaughtered for carcass characteristics. In addition body temperatures and some blood constituents were also studied. A split plot design was used in which 2 main plots (strains) were fed the 4 levels of vitamin C as sub plots. Data were analyzed by the general linear model (GLM) procedure. Duncan’s multiple range test was used to compare the treatment means. The results revealed that Cobb 500 was significantly (p≤ 0.05) superior versus Ross 308 in term of live body weight, feed intake, body weight gain, FCR and dressing out %. However, Ross 308 showed significantly (p≤ 0.05) higher relative weights of heart, liver and gizzard than Cobb 500. With the increasing levels of vitamin C, live body weight, FCR, livability% and production yield kg/m2 weresignificantly (p≤0.05) improved. Moreover, feed intake was numerically increased at 250 versus 0 mg vitamin C. Strain had no significant (p≥ 0.05) effect on body temperature. Nevertheless, supplementation with 200 mg vitamin C/kg feed significantly (p≤ 0.05) reduced body temperature compared to 0 and 250 levels. Supplementation with different levels of vitamin C had significantly (p ≤ 0.05) increased serum protein compared to non-supplemented one. Serum uric acid was significantly (p≤ 0.05) reduced at 200 and 250 mg vitamin C versus control.