Effect of L-carnitine and olive oil on performance, immune system, microbial population and meat quality of Japanese quail

Saadat Sorosh, F. (2015) Effect of L-carnitine and olive oil on performance, immune system, microbial population and meat quality of Japanese quail. Masters thesis, University of Zabol.

[img]
Preview
Text
Effect of L-carnitine and olive oil on.pdf

Download (142kB) | Preview

Abstract

The aim of the current study was to investigate the effect of the use of olive oil and L-Carnitine on the function of the immune system, microbial population and the quality of Japanese quail meat tested in a completely randomized design with factorial arrangement of 8 treatments, 5 replications and 11 birds for 35 days with levels (zero, 0.5, 1, 1.5) of olive oil and the level (zero and 250 mg per kg), L-Carnitine. The interaction between the consumption of olive oil and L-Carnitine have significant effect on feed intake and weight gain. So that all treatments during the period of breeding, feed intake and weight gain increased more than the control group. The treatments ranged from 7 to 21 days. It had significant effect on the feed conversion ratio. But the interaction between treatments in other intervals had no significant effect on the feed conversion ratio. The interaction of treatments on carcass characteristics showed that the interaction between the consumption of olive oil and L-Carnitine had significant effect on the weight of the breast, life, and gizzard. But it has no significant effect on carcass weight, Leg, heart, spleen, intestine, and bursa of Fabricius. The results showed that the interaction between the consumption of olive oil and L-Carnitine has significant effect on the population of coliforms (Escherichia coli and Salmonella). Also all treatments had a significant increase compared to the control group. But the total microbial population and the intestinal lactic acid had no significant effect. The treatments had a significant effect on blood albumin and triglycerides. But there was no significant effect on the glucose and cholesterol. Experimental treatments significantly increased titers primary challenge by producing sheep red blood cells. But the second challenge by producing the sheep red blood cell antibody against Newcastle disease virus, not significant in number, in all the treatments showed higher antibody levels compared to the control group. The interaction of treatments with PH has significant impact on the quality of meat and meat MDA3.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Olives oil, L-Carnitine, Quail, Hummoral immunity, Microflora, Meat quality
Subjects: S Agriculture > SF Animal culture
Depositing User: admin admin1 admin2
Date Deposited: 14 May 2016 09:06
Last Modified: 14 May 2016 09:06
URI: http://eprints.uoz.ac.ir/id/eprint/585

Actions (login required)

View Item View Item