L-carnitine is a nutritional supplement having fat-burning property and plays an important role in lipid metabolism, energy release, and also improve the production yield, immunity and blood constitute. This paper reviews the effects of L-carnitine on quantitative and qualitative characteristics of broilers. According to the reviewed literature, the application of L-carnitine (50-200 mg/kg) has no significant effect on the growth performance, however, using L-carnitine as much as 300-800 mg/kg resulted to an improvement in the body weight (2226.00-2575.00 g) compared to the control chicks (1998.40-2338.75 g). The feed conversion ratios of the chickens fed the same amount of L-carnitine were 1.66-1.86 kg/kg, which was improved in comparison with the control chicks (1.87-2.09 kg/kg). Abdominal fat of the broiler chickens fed 50-900 mg/kg L-carnitine was 0.98-1.75%, which is lower than the control chicks (1.79-2.16%). For immunity, the antibody titers against the Newcastle virus in the chickens fed 250 mg/kg L-carnitine was between 4.6- 5.5 which is more than control chicks (4.3-5.2). The antibody titer against the influenza virus in the chickens fed the same amount of L-carnitine was between 5.6-6.3, which was more than the control chicks (4.3-5.8). The use of 100-600 mg/kg L-carnitine could reduce triglyceride (90-104.4 mg/dL) compared to the control chicks (125-104.7 mg/dL) and also reduced the cholesterol (109-115 mg/dL) compared to the control chicks (129.25-131 mg/dL). The application of 100-600 mg/kg L-carnitine also could reduce low-density lipoprotein (LDL) from 19.1-72.2 mg/dL to 16.5-49.0 mg/dL. However, the application of 100-900 mg/kg L-carnitine had no significant effect on the sensory characteristics of broiler chicken meat. In general, it can be concluded that L-carnitine can be used as a dietary supplement on the health of broiler chickens without any negative effect on growth performance.
Untersucht wurde die Wirkung verschiedener Fenofibratmengen auf die Eigenschaften von Broilerfleisch an einer vollständig randomisierten Stichprobe von 10 eintägigen männlichen Hühnern des kommerziellen Hybrids Ross308 in 3 Zyklen und 4 Wiederholungen in Dauer von 42 Tagen. In jedem Zyklus wurde der Grundnahrung eine von 3 verschiedenen Fenofibratmengen (0, 50 und 100 mg / kg) zugesetzt. Die Effektanalyse wurde unter Verwendung des statistischen SAS-Analyseprogramms durchgeführt, während der Vergleich der Mittelwerte durch den Duncan-Mehrbereichstest mit einer Fehlerwahrscheinlichkeit von 5% durchgeführt wurde. Die Ergebnisse zeigen, dass die Zugabe von Fenofibrat die Geschmackseigenschaften von Hühnerbrust verbessert, wobei die Zugabe von 100 mg / kg Fenofibrat im Vergleich zur Kontrollgruppe (P <0,05) den Geschmack von Hühnerbrust signifikant verbessert. Die Zugabe von Fenofibrat erhöht den Anteil an Olein- und Linolsäure und verringert den Anteil an gesättigten Fettsäuren wie Palmitinsäure und Stearinsäure in der Hühnerbrust.
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