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Research Paper | Nutrition Science | Sudan | Volume 5 Issue 4, April 2016

Effects of Dietary Inclusion with 3% Camel Fat and 3% Sheep Fat on Broilers Blood Parameters and Serum Cholesterol

Badea Ali Gaffer | Mohamed Tag Eldin Ibrahim | Omer Massaad Elbashier ^[5]

Abstract: This study was performed to investigate the effect of Inclusion of 3 % sheep and camel fat on serum cholesterol and blood parameters of broilers, including red blood cell count (RBC), haemoglobin concentration (Hb), leucocytes counts (WBC), mean corpuscular haemoglobin (MCH)) and derived (i. e. mean corpuscular heamoglobin concentration (MCHC)) values. Three hundred unsexed broiler chicks, 28 day-old (Ross 308) were used. The Chicks were randomly distributed into 3 treatments experimental groups, designated T1, T2 and T3, each group has 4 replicates of 25 chicks. Birds were fed experimental diets for 3 weeks. They were fed finisher diets from 29 to 49 day old, in which sheep and camel fat was added to the iso-calaric and iso-nitrogenous diet 0 % (Control group), 3 % in each experimental T1, T2 and T3. Boilers fed sheep and camel fat added to their diets, scored highly significant differences (p<0.01) on blood parameters Hemoglobin concentration (Hb g/dl) Packed cell volume (PCV %) White blood cell count (WBC103/ml) Red blood cell count (RBC106/ml) and Mean cell hemoglobin concentration, compared to those fed the control diet during the experimental period, values of the results (MCHC g/dl) 9.4500.46c, 27.00.75b, 4.81.29, 4.68.32b and 19.253.06 respectively. Mean cell volume (MCV FL) showed significant differences (p<0.05) for boilers fed sheep and camel fat compared to those fed the control diet. No significant differences were noticed among T1, T2 and T3 for mean cell hemoglobin (MCH pg. ). The highest HB results were observed in chicks fed on sheep fat based diet and the highest MCV was observed in chicks fed on control diet during the experimental period. Serum cholesterol scored highly significant differences (p<0.01) for sheep and camel fat.

Keywords: Poultry, Broilers, Nutrition, Blood parameters, Haemoglobin

Edition: Volume 5 Issue 4, April 2016,

Pages: 1970 - 1974

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