ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, dig... more ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05). Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values. KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
ABSTRACT
An experiment was conducted to study the effect of dietary vitamin E on performance, dig... more ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05). Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values. KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
In the 1980’s the possible potential effects of prebiotics in animal feeds was already recognized... more In the 1980’s the possible potential effects of prebiotics in animal feeds was already recognized. Since then the interest in the use of prebiotics in animal feed and pet food has resulted in a high research activity. The use of prebiotics in diets for farm animals and pets has been documented by Mul and Perry (1994 farm and pet animals), Houdijk (1998, swine), Iji and Tivey (1998;1999, poultry), Flickinger and Fahey (2002, pets, poultry, swine and rabbits) and Patterson and Burkholder (2003, swine). Bezkorovainy (2001) suggested that the use of prebiotics is a promising approach for enhancing the role of endogenous beneficial organisms in the gut. Prebiotics have been shown to alter GI micro flora, alter the immune system, prevent colon cancer, reduce pathogen invasion including pathogens such as Salmonella enteritis and E. coli and reduce cholesterol and odour compounds (Cummings and Macfarlane, 2002).
ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, dig... more ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p&lt;0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p&lt;0.05). Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p&lt;0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p&lt;0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values. KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
ABSTRACT
An experiment was conducted to study the effect of dietary vitamin E on performance, dig... more ABSTRACT An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05). Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values. KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
In the 1980’s the possible potential effects of prebiotics in animal feeds was already recognized... more In the 1980’s the possible potential effects of prebiotics in animal feeds was already recognized. Since then the interest in the use of prebiotics in animal feed and pet food has resulted in a high research activity. The use of prebiotics in diets for farm animals and pets has been documented by Mul and Perry (1994 farm and pet animals), Houdijk (1998, swine), Iji and Tivey (1998;1999, poultry), Flickinger and Fahey (2002, pets, poultry, swine and rabbits) and Patterson and Burkholder (2003, swine). Bezkorovainy (2001) suggested that the use of prebiotics is a promising approach for enhancing the role of endogenous beneficial organisms in the gut. Prebiotics have been shown to alter GI micro flora, alter the immune system, prevent colon cancer, reduce pathogen invasion including pathogens such as Salmonella enteritis and E. coli and reduce cholesterol and odour compounds (Cummings and Macfarlane, 2002).
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Papers by Seidu Oluwaseun
An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05).
Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values.
KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
then the interest in the use of prebiotics in animal feed and pet food has resulted in a high research
activity. The use of prebiotics in diets for farm animals and pets has been documented by Mul and
Perry (1994 farm and pet animals), Houdijk (1998, swine), Iji and Tivey (1998;1999, poultry),
Flickinger and Fahey (2002, pets, poultry, swine and rabbits) and Patterson and Burkholder (2003,
swine). Bezkorovainy (2001) suggested that the use of prebiotics is a promising approach for
enhancing the role of endogenous beneficial organisms in the gut. Prebiotics have been shown to alter
GI micro flora, alter the immune system, prevent colon cancer, reduce pathogen invasion including
pathogens such as Salmonella enteritis and E. coli and reduce cholesterol and odour compounds
(Cummings and Macfarlane, 2002).
An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05).
Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values.
KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.
then the interest in the use of prebiotics in animal feed and pet food has resulted in a high research
activity. The use of prebiotics in diets for farm animals and pets has been documented by Mul and
Perry (1994 farm and pet animals), Houdijk (1998, swine), Iji and Tivey (1998;1999, poultry),
Flickinger and Fahey (2002, pets, poultry, swine and rabbits) and Patterson and Burkholder (2003,
swine). Bezkorovainy (2001) suggested that the use of prebiotics is a promising approach for
enhancing the role of endogenous beneficial organisms in the gut. Prebiotics have been shown to alter
GI micro flora, alter the immune system, prevent colon cancer, reduce pathogen invasion including
pathogens such as Salmonella enteritis and E. coli and reduce cholesterol and odour compounds
(Cummings and Macfarlane, 2002).