Effect of different levels of lipidol (lysophospholipid) on immune response and meat quality of broiler chickens

Abstract

Introduction: This research was conducted in order to investigate the effect of different levels of lipidol (lysophospholipid) on meat quality, microbial population and relative carcass weight of experimental broiler chickens. Materials & Methods: 144 one-day-old Ras 308 broilers were used in a completely randomized design with 4 treatments, 4 replications, and 9 broilers in each experimental unit. Experimental rations were prepared in different periods of rearing in three initial periods (0-10 days old), growth (11-24 days old) and final periods (25-42 days old). The experimental treatments included: 1- basic diet (control treatment), 2, 3 and 4 were respectively basic diet with 100 kcal less metabolizable energy (500, 1000 and 1500 grams of lipid /ton). Results: The results showed that the experimental treatments did not have a significant effect on the antibody titer against sheep red blood cell, Newcastle and influenza antigens and the relative weight of the thymus, spleen and bursa of Fabricius (P>0.05). Compared to the control treatment, all the experimental treatments caused a decrease in the brightness of the breast meat three months after freezing (P<0.05). All three experimental treatments reduced the population of Campylobacter bacteria in meat compared to the control treatment (P<0.05). Also, treatments containing the first and second level of lipidol reduced the population of Clostridium perfringens bacteria compared to the third level of lipidol and the control group (P<0.05). In addition, the first level of lipidol reduced the amount of Salmonella bacteria compared to the control group (P<0.05). The composition of breast and thigh meat (dry matter, organic matter, ash and protein) as well as the carcass characteristics of broiler chickens (relative weight of carcass components) were not affected by experimental treatments (P>0.05). The results showed that the composition of breast and thigh meat of broiler chickens was not affected by the experimental treatments (P>0.05). The treatment containing the first level of lipidol (500 grams of lipidol) reduced the amount of Salmonella bacteria compared to the control group (P<0.05). The results showed that experimental treatments had no significant effect on the characteristics of chicken carcasses (P>0.05). Conclusion: Based on the available results and on the economic basis of the ration, it can be concluded that the use of the first level of lipidol in the ration containing 100 kcal of lower energy had the ability to compensate for the lack of energy.