Effect of using Different Levels of Evening Primrose Oil EPO and Grape Seed Oil (GSO) in Broiler Diets on Production Performance, and Oxidation Status and Composition of Fatty Acids in Meat
Abstract: This study has been carried in the poultry research station of the agricultural researches department / Ministry of Agriculture from 02/02/2017 to 23/02/2017 to study the effect of adding different levels of evening primrose oil (EPO) and grape seed oil (GSO) in production performance, fat profile and oxidation status in broilers meat. In this experiment 500 (Rosss308) broilers at the age of 21 days has been used, these birds has randomly distributed on 5 dietary treatments (Control diet) without adding, 0.5% of EPO was used in E1, 1 % EPO was used in E2, 0.5% of GSO was used in G1, 1% of GSO was used in G2, each treatment has five replicated (25 birds/replicates). The birds have been fed with one diet along the time of the experiment and the diets were calculated as recorded on (NRC, 1994). The results has recorded a significant increase (P
Keywords: Evening Primrose Oil EPO, Grape Seed Oil GSO, Broiler, Production Performance, Antioxidant Status, Fatty Acid Composition
How to Cite?: Luma K. Bandr, "Effect of using Different Levels of Evening Primrose Oil EPO and Grape Seed Oil (GSO) in Broiler Diets on Production Performance, and Oxidation Status and Composition of Fatty Acids in Meat", Volume 6 Issue 4, April 2017, International Journal of Science and Research (IJSR), Pages: 2506-2512, https://www.ijsr.net/getabstract.php?paperid=ART20172899, DOI: https://dx.doi.org/10.21275/ART20172899