Effect of parsley (Petroselinum crispum) on performance, blood biochemistry and immune response of broiler chickens

Teymoori, M. (2014) Effect of parsley (Petroselinum crispum) on performance, blood biochemistry and immune response of broiler chickens. Masters thesis, University of Zabol.

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Abstract

This study was conducted to investigate the effects of adding different levels of parsley to diets on performance, blood biochemical and immune response of broiler chickens. In this experiment, 160 one-day old broiler chicks were divided in a completely randomized design with 4 treatments, 4 replicates, and 10 birds per replicate. Parsley levels used in this research were 0, 1, 2, and 3% in the diet of birds. The results showed that there was no significant differences among treatments in terms of growth, feed intake and feed conversion ratio (P>0.05). Results of immune system efficiency showed that challenge with SRBC had no significant effect (P<0.05), but challenge with DNCB and NDV caused significant differences (P<0.05). Using parsley in diet did not significantly affect hematological parameters (P>0.05), except for cholesterol and LDL. The lowest chloroforms bacteria were found in chicken fed diet containing 1% parsley (P<0.05). Effects of parsley was significant on relative heart and liver weights and the lowest amount was observed in control group (P<0.05). Parsley levels in diet had increasing trend on the weight of Bursa of Fabricius. According to the results of the experiment, adding parsley to the level of 3% has no positive effect on production characteristics of chickens, but shows lower LDL and cholesterol when compared with control group (P<0.05).

Item Type: Thesis (Masters)
Uncontrolled Keywords: Broiler, Petroselinum crispum, Performance, Immune, Blood biochemistry, Microbial population
Subjects: S Agriculture > SF Animal culture
Depositing User: admin admin1 admin2
Date Deposited: 24 Apr 2016 05:44
Last Modified: 24 Apr 2016 05:44
URI: http://eprints.uoz.ac.ir/id/eprint/495

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