The Effect of Vitamin E and C Supplementation on Some Blood Parameters of Male Broiler Chickens Reared Under Cold Stress

	The Effect of Vitamin E and C Supplementation on Some Blood Parameters of Male Broiler Chickens Reared Under Cold Stress
journal of kerbala university
Article 1, Volume 10, Issue 0, 2014, Pages 100-105 PDF (0 K)
Abstract
This experiment was conducted in poultry farm at Al-Musaib Technical Institute during the period from 16/11/2012 through 27/12/2012 to determine the effect of adding vitamin E and C individually or both together to ration on performance and some blood parameters in broiler chicken reared under low environmental temperature (cold stress). The trial included 60 one day old male Ross broiler chicks. Feed and water were provided ad libitum. At 7 days of age chicks were randomly allocated to 4 equal groups with 3 replications for each group. The first group (control group) were fed basal diet, vitamin E at a concentration of 150 IU / kg were added to the diet of the second group, and the third group fed on the diet contain vitamin C at a concentration of 150 mg / kg, while the fourth group ware fed on a diet contain vitamin E and C at the same concentrations as above. At 8 days of age chicks were exposed to low environmental stress (Cold stress) daily to the end of the experiment at 42 days of age, depending on the available daily temperature as it goes down in the evening to level varies between 9.3˚C to 12.9˚C, while the maximum temperature is between 21.7˚C to 23.9˚C. Blood results did not show significant differences between the groups in the packed cell volume (PCV) and hemoglobin (Hb). There were significant differences between all groups in heterophil to lymphocyte (H/L) ratio compared with the first group, with no significant difference between 2nd and 3rd groups and between 3rd and 4th groups in this ratio. Blood sugar had been declined significantly for the 3rd and 4th compared to the 1st and 2nd groups. There were significant role for vitamin E and C alone or both together in lowering blood cholesterol and there were no significant differences between second and third groups in this trait. Results showed significant differences in chicken in Group 3 and 4 (vitamin E and vitamin E+C groups respectively) in the final body weight compared with 1st and 2nd groups (control and vitamin C groups respectively) and there were no significant differences between 3rd and 4th or between 1st and 2nd groups. Experiment shows that vitamin E and C play an important role in reducing the effects of low thermal stress on some blood parameters and growth in chicken and the vitamin E had more important role in improving the performance of the chicken.

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