TY  - JOUR
TI  - The effect of dietary supplementation of natural antioxidants and coated calcium butyrate on carcass traits, serum biochemical parameters, lipid peroxidation in meat and intestinal histomorphology in broilers
AB  - The aim of this study was to investigate the effects of vitamin E, grape seed extract and green tea extract with orwithout supplementation of coated calcium butyrate in broilers based on carcass traits, some biochemical parameters, intestinalhistomorphology, and lipid peroxidation in meat. Two hundred fifty-two one-day-old broiler chicks were divided into nine groups, onecontrol and eight experimental. Control group fed only a basal diet (control). The experimental groups' diets contained feed additivesas; coated calcium butyrate (CCB), vitamin E (VitE), grape seed extract (GSE), green tea extract (GTE), a combination of vitamin Ewith coated calcium butyrate (VitE+CCB), grape seed extract with coated calcium butyrate (GSE+CCB), green tea extract with coatedcalcium butyrate (GTE+CCB), and a combination of grape seed extract, green tea extract, and coated calcium butyrate(GSE+GTE+CCB) respectively. According to the study results; no significant differences were observed in gut histomorphology andserum biochemical parameters. The broilers fed with GSE and GTE with/without CCB had significantly higher hot carcass yield thancontrol, VitE, and VitE+CCB. Furthermore, all groups showed significantly lesser lipid peroxidation in meat than control; however,the VitE group had the lowest malondialdehyde (MDA) levels. It can be concluded that the combination of CCB with naturalantioxidants could be used to improve carcass traits and meat antioxidant capacity in broilers.
AU  - sel, tevhide
AU  - BAYRAKTAROGLU, ALEV GÜROL
AU  - KÜÇÜKERSAN, SEHER
AU  - GÜMÜŞ, ERINÇ
DO  - 10.33988/auvfd.680747
PY  - 2021
JO  - Ankara Üniversitesi Veteriner Fakültesi Dergisi
VL  - 68
IS  - 3
SN  - 1300-0861
SP  - 237
EP  - 244
DB  - TRDizin
UR  - http://search/yayin/detay/442807
ER  -