Effect of adding sage, marjoram and their mixture and industrial anti-oxidants BHT to diets on blood characteristics of broiler chicken

A. Majid, A.; A. Abdul-Jabbar, A.; A. Aloan, M.

	Effect of adding sage, marjoram and their mixture and industrial anti-oxidants BHT to diets on blood characteristics of broiler chicken
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 8, Issue 2, 2015, Pages 20-31 PDF (801.03 K)
Authors
A. A. Majid; A. A. Abdul-Jabbar; M. A. Aloan
Abstract
Experiment conducted at poultry field of College of Agriculture/ University of Anbar. The experiment used 240 broiler chicks from (Ross 308) breed of day-old for the period 24/5/2013 to 4/7/2013, Distributed randomly to eight transactions were herb Sage and Marjoram added at 1% level and BHT compound at 0.01% level. Compared with control group for 42 days. The experiment goal was to ensure the positive and negative effects of the treatments which used additives. The results of the experiment showed the following: Obtain significant improvement (P≤0.05) in ratio of H/L by adding 1% of marjoram in the diet. Obtain significant improvement (P≤0.05) in the total protein and ALT enzyme value by adding Sage and Marjoram and BHT mixture in the diet. Obtain significant decrease (P≤0.05) in globulin value, H/L ratio and ALT enzyme value of blood plasma by adding Sage and Marjoram mixture in the diet. Obtain significant decrease (P≤0.05) in total protein value in blood plasma by adding marjoram and BHT mixture to the diet. Lack of significant difference between the treatment control and the rest of the experiment treatments in PV value, values of blood (PCV, Hb, RBC and WBC), glucose, albumin, AST and ALP enzyme, Triglyceride, cholesterol, HDL and Non-HDL value in blood plasma
Keywords
Broiler Chicken; sage marjoram; anti; oxidants BHT; blood characteristics; BUT

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