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Effect of water acidification on performance, carcass characteristic and some variables of intermediary metabolism in chicks.doc

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Effect of water acidification on performance, carcass characteristic and some variables of intermediary metabolism in chicks

ActaVeterinaria(Beograd),Vol.60,No.4,363-370,2010. DOI:10.2298/AVB1004363S UDK619:636.5.084.3 EFFECTOFWATERACIDIFICATIONONPERFORMANCE,CARCASSCHARACTERISTICAND SOMEVARIABLESOFINTERMEDIARYMETABOLISMINCHICKS [AMUDOVSKáALENAandDEMETEROVáMARIA DepartmentofNutrition,DieteticsandAnimalBreeding,UniversityofVeterinaryMedicineand Pharmacy,Ko{ice,SlovakRepublic (Received19thMarch2010) The effect of water acidification on performance and some biochemicalparameterswasstudiedin100onedayoldbroilerchicks (Ross308)dividedintocontrolandtreatmentgroups(n=50)supplied with drinking water supplemented with acidifier (blend of acids) in a concentration of 0.2 % during the whole experimental period. Final body weight, hot carcass yield, abdominal fat pad and metabolic variablesinthebloodserumexceptforaspartateaminotranspherase th (AST)levelwhichwassignificantlyloweron35 day(p0.01),werenot affectedbytheacidifier.Higherweightgaininthetreatedgroupdueto better feed efficiency was observed in the first phase. Higher feed intakeinthethirdphaseofthetrialcausedhigherfinalfeedconversion ratio(p0.01).Useoftheacidifierpositivelyaffectedbirdhealthstatus (zeromortality)whichwasreflectedinhigherEEIvaluesobservedinthe th nd treatedgrouponthe35 ,aswellas42 dayofthetrial. Keywords:acidifier,biochemicalparameters,broiler,hotcarcass yield,production INTRODUCTION AstheuseofantibioticsasgrowthpromotersintheEuropeanCommunity wasbannedinJanuary2006becauseoftheriskofdevelopmentofresistance,the interestinalternativesubstanceswhichwouldhavethesameorbetterinfluence on animal health and production has increased. Organic acids and their salts couldbeapossiblealternative.Thebeneficialeffectoforganicacidsliesinthe inhibition of pathogens by the penetration of their dissociated carboxyl groups into the microbial cells which has a positive influence on the gastrointestinal microfloracomposition(Vieiraetal.,2008).LowersusceptibilitytoCampylobacter infection (Chaveerach et al., 2004), better production (Lückst?dt et