Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Bangabandhu Science and Technology Fellowship Trust, Ministry of Science and Technology, Bangladesh Secretariat, Dhaka, Bangladesh
Research Article
Effect of Using Moringa oleifera and Spirulina platensis as Feed Additives on Performance, Meat Composition and Oxidative Stability and Fatty Acid Profiles in Broiler Chicken
Author(s): Farhana Sharmin*, Nathu Ram Sarker and Md. Sazedul Karim Sarker
A study was conducted to determine mainly the n 3 fatty acids enrichment and decreased oxidation of broiler meat using the plant Moringa oleifera and a blue green algae Spirulina platensis. The effects of the dietary treatments were evaluated in terms of growth performance, carcass and meat yields, oxidative stability and fatty acids modulation. Two hundred and forty (240) one day old Cobb 500 broiler chicks were assigned to 5 dietary treatments for 5 weeks, with 4 replications having 12 chicks per replication. The diets of the treatments were formulated from the basal feed as follows: control (T1), including 2 different levels of M. oleifera leaf meal 1% (T2) and M. oleifera leaf meal 1.5%, (T3) and 2 different levels of S. platensis 1% (T4) and S. platensis 1.5% (T5). The bir.. View More»
DOI:
10.35248/2155-9600.20.10.1000772