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Research Paper | Nutrition Science | India | Volume 4 Issue 3, March 2015
Supplementation of Propionic Acid (PA), Butyric Acid (BA) or Antibiotic (AB) in Diets and their Influence on Broiler Performance, Carcass Parameters and Immune Response
Abstract: The effectiveness of organic acids, Propionic acid (PA) and Butyric acid (BA) at two levels (0.2 and 0.3 %) in replacing antibiotic (AB-Virginiamycin 11mg/kg) from chick diets was evaluated in a feeding trial with 270 broiler chicks (Vencobb) by recording their performance, meat yield and immune response up to 42 d of age. The experimental diets included two organic acids, PA and BA at two levels (0.2 and 0.3 %) each in a factorial pattern, and compared with the antibiotic and control diets. Each diet was offered ad libitum to 9 replicates of 5 birds per replicate in battery brooders. The results indicated that organic acids, PA and BA at both levels of inclusion (0.2 % and 0.3 %) in diets enhanced (p< 0.01) broiler body weight by 8-10 % over the AB and control diets (2154g vs 1960g) at 42d of age. Both organic acids significantly (p< 0.01) improved FCR (1.68- 1.91), tibia weight (5.75-5.31g), tibia length (7.96-6.16 cm), breast muscle yield (13.68-14.77 %), and reduced leg scores (1.04-1.50) and abdominal fat (7.5 %) compared to AB and control diets. However, there was no statistical difference between PA and BA for all the effects recorded. Organic acids supplemented at 0.2 % in diets was as effective as or better than 0.3 % level suggesting that the former level was adequate in broiler diets. In effect, the study suggested that organic acids, PA and BA supplemented at 0.2 % was effective in replacing Virginiamycin (11mg/kg) from broiler diets with the advantage of better performance up to 42 d of age.
Keywords: Organic acids, antibiotic, broiler performance, immune response
Edition: Volume 4 Issue 3, March 2015,
Pages: 1002 - 1006