THE EFFECT OF DIFFERENT LEVELS OF OLIVE OIL IN RATION SUPPLEMENTATION ON SOME BIOCHEMICAL AND PRODUCTIVE TRAITS IN BROILERS

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1 I.J.S.N., VOL.9 (1) 2018: ISSN TH T O IRNT LVLS O OLIV OIL IN RTION SUPPLMNTTION ON SOM IOHMIL N PROUTIV TRITS IN ROILRS huh Smir Hdi, s wzy l- khlisy ep. of Veterinry Puli Helth/ollege of Veterinry Mediine/University of ghdd/irq STRT This experiment ws onduted to study the effet of dietry supplementtion of different levels of olive oil on produtive performne nd some lood metolites of roiler hiks. This experiment ws done t the poultry frm of ollege of Veterinry Mediine University of ghdd during period from 4/11/2016 to 13/12/2016 y using 200 hiks (Ross) nd dispersed rndomly to 4 tretment with 2 replites for eh tretment ( 25 hiks/ replite) s ontrol group () 0% of olive oil (sl diet), group sl diet + of olive oil, group sl diet + of olive oil nd group sl diet + of olive oil. The result shows tht olive oil improve the produtive prmeters suh s the finl live ody weight of ( ±41.27gm.) nd totl feed onversion rtio ( 1.38±0.07). In the iohemil prmeters, the results showed signifint derese in lood holesterol, triglyeride, Low density lipoprotein (LL), Very low density lipoprotein (VLL) nd signifint inresing in high density lipoprotein (HL) for ll tretments ompred with ontrol groups. KYWORS: roilers, ily weight gin, LL, HL, VLL. INTROUTION The poultry prodution espeilly roilers is one of the lrgest nd fstest growing gro-sed industries in the world nd provides the opportunity of protein tht needs for humns [1]. However, the opposing effet of onsuming niml protein y humns with high level of holesterol n use hert nd rteries diseses. High energy diets hve een shown to progress growth nd feed effiieny [2, 3]. However, the effets of dietry ft ontent remin detle, in previous reserh [4] hs een determined tht dietry ft supplementtion indues n inrese the growth rte nd n mendment the met qulity. ogli et l. [5] showed tht differenes in ft deposition s result of different nutritive oil levels my lso e ssoited with the similr metoli differenes etween len nd ft hiken lines. Thus, the effet of different dieteti oil profiles on serum, very low density lipoprotein (VLL), gluose, holesterol nd insulin were mesured in effort to determine whether the hnges oserved in roilers fed on sturted ftty ids (S) or monounsturted ftty ids (MU) rih diets, nd those fed on polyunsturted ftty ids (PU) rih diets re ompnied y hnges in these metoli prmeters [6-8] reported tht using vegetle oils nd niml fts in roiler diets n hve positive effet on poultry prodution, they often present higher thn expeted iologil vlue inresing dietry metolizle energy (M) whih usully results in higher growth rtes nd enhned feed effiieny. Olive oil with n undnt mount of monounsturted ftty ids ( MUs) is thought to not only ontriute nutrients to the diets, ut lso to influene the ftty ids profiles in musles nd ft in monogstri nimls [9,10]. The positive effets of olive oil re ntioxidnt property the min ntioxidnt of olive oil re phenoli ompounds nd rotenoids whih re oth hydrophili nd lipophili in experimentl studies [1]. The ntioxidnt pity of olive oil hs een widely studied nd known tht fter ingestion the phenoli ompounds of olive oil suh s oleuropein or hydroxytyrosol my disply lol ntioxidnts pity in the gstrointestinl trt. urthermore, fter the sorption nd metolism of olive oil the ntioxidnts tives my disply their effet t the ellulr level [11]. Olive oil likewise inrese irds immunity s dietry supplementtion of either nol or olive oils with () to roiler hik nd inresed the immune response to Newstle disese (N ), finl ody weight ( W) nd dily gin ompred to ontrol tht not ffeting triglyerides (TG), low density lipoprotein, very low density lipoproteins (VLL) nd sturted ftty ids when ompred with the ontrol [12]. Inresed olive oil intke hs found reduing the risk of developing rheumtoid rthritis nd n utoimmune disese tht hrterized y inflmmtion nd pin, prtiulrly in the joints [13]. linil tril reveled tht rheumtoid rthritis ptients who supplemented their diets with olive oil nd fish oil prtied etter improvements in linil mesurements of the disese thn did ptients who supplemented with fish oil only [14]. MTRILS & MTHOS xperimentl design nd diets This experiment ws rried out in the poultry frm of veterinry ollge, ghdd University. The experiment lsted for 42 dys strted from 4/11/2016 to 13/12/2016. We used 200 roiler hiks (Ross) one dy old were 137

2 Olive oil supplementtion on some iohemil nd produtive trits in roilers rndomly divided to 4 experimentl groups. h group ontined 2 replites with 25 hiks eh. The supplementtion of olive oil divided s ontrol group 0% of olive oil (sl diet), group sl diet + of olive oil, group sl diet + of olive oil nd group sl diet + of olive oil. The experimentl diets were dministered from 1 to 42 dys, the strter diet ws pplied for 21 dys of old s in the tle (1), then finisher diet offered up to end of the experiment s in the tle (2). TL 1: omposition of experimentl diets in strter periods of the experiment Ingredient % ontrol G 1 G 2 G 3 Yellow orn Soyen mel Whet Olive oil niml protein l , Slt (Nl) Premix Totl TL 2: omposition of experimentl diets in finisher periods of the experiment Ingredient % ontrol G 1 G 2 G 3 Yellow orn Soyen mel Whet Olive oil niml protein lium Slt (Nl) Premix Totl Produtive prmeters The hiks were weighted individully on dys 1, 7, 14, 21, 28, 35, nd 42 per in. The live ody weights for eh tretment were reorded. iohemil prmeters t dy 42th of ge, five irds from eh group were slughtered nd ollet the lood smple from ronhil vein in test tue without ntiogulnt. The serum ws seprted y entrifugtion for 5 minutes t 3000 rpm nd stored in deep freezing ( -20) until nlysis, Using the serum to determine holesterol, HL, LL, VLL nd triglyerides. Sttistil nlysis Sttistil nlysis of dt ws performed using SS (Sttistil nlysis System - version 9.1). One nd Two wy NOV nd Lest signifint differenes (LS) post ho test were performed to ssess signifint differenes mong mens. P < 0.05 ws onsidered sttistilly signifint[ 15]. RSULTS & ISUSSION Live ody weight nd ody weight gin uring one dy old results showed non-signifint (P 0.05) differenes in men live ody weights in one dy nd first week, ut there ws signifint (P 0.05) differenes etween treted groups from week two to the end of the experiment ompred with the ontrol group s showed in tle (1). TL 1: ffet of different levels of olive oil on weekly live ody weights in grms t 42 dys (Men ± S) y one Week 1 Week 2 Week 3 Week 4 Week 5 Week ± ± ± ± ± ± ±63.18 d G ±0.29 G ±0.19 G ±0.19 LS ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±27.31 : sl diet olive oil ( ontrol ) ; Olive Oil ( ) Mens with different smll letters in the sme olumn signifintly different (P<0.05) Mens with different pitl letters in the sme row signifintly different (P<0.05) uring the first nd seond weeks of the experimentl there ws non-signifint (P 0.05) differene in men ± ± ±41.27 ody weight gin etween ll tretments groups nd the ontrol group, ut in the weeks three there is signifint

3 I.J.S.N., VOL.9 (1) 2018: ISSN (P 0.05) differenes within experimentl groups nd etween groups. In week 4, 5, 6 the group with olive oil hve signifint (P 0.05) differenes ompre with, nd ontrol s showed in the tle (2). Reserhers estimte tht 55-66% of polyphenols from olive oil ws sored fter ingestion, primrily in the smll intestine. Otherwise weight gin my e explined through the highest level of essentil ftty ids unsturted ftty ids nd mlsorption of ftty ids in olive oil whih n ply mjor role in redues the rte of feed pssge through the digestive system, whih llows etter sorption of ll nutrients present in the diet [16]. The result of this study is in greement with [17] reported tht the ody weight gin WG ws improved y 6% olive oil sediments. In ontrst with our results [18] oserved mrked redution in WG. TL 2: ffet of different levels of olive oil on ody weight gin (dily gin) in grms t 42 dys (men ± S) Week 1 Week 2 Week 3 Week 4 Week 5 Week ± ± ± ± ± ±9.92 d ± ± ±0.44 LS ± ± ± ± ± ± ± ± ± ± ± ±4.76 : sl diet olive oil (ontrol); Olive Oil () Mens with different smll letters in the sme olumn signifintly different (P<0.05) Mens with different pitl letters in the sme row signifintly different (P<0.05) ± ± ±7.63 eed intke The mens of feed intke desried in the tle (3). uring the first nd seond weeks of the experiment there ws non-signifint (P 0.05) differenes etween groups. The signifint differenes (P 0.05) egn from the third week to the end of experimentl, ut groups nd with nd olive oil hve not ny signifint differenes etween them. Sudjn et l. [19] indited tht oleuropein in olive oil ply role in regulting the omposition of the gstri flor y seletively reduing levels of mpyloter jejuni, Helioter pylori nd methiillin-resistnt Stphyloous ureus (MRS). In [20] ontrst to these studies Zhng et l. showed the inlusion of 5% olive oil in the diet deresed feed intke during the strter phse (d 0 to 21). TL 3: ffet of different levels of olive oil on dily feed intke in grm t 42 dys (men ± S) Week 1 Week 2 Week 3 Week 4 Week 5 Week ± ± ± ± ± ± ± ± ±1.55 LS ± ± ± ± ± ± ± ± ± ± ± ±4.63 : sl diet olive oil (ontrol); Olive Oil () Mens with different smll letters in the sme olumn signifintly different (P<0.05) Mens with different pitl letters in the sme row signifintly different (P<0.05) ± ± ±15.34 eed onversion rtio (R) The results of R re explined in the tle (4) whih showed signifint (P 0.05) differenes in ll weeks of the experiment etween treted groups, nd ompred with ontrol groups. The tle (4) generl desried the improvement of the R with olive oil from (1-42) dys of the experiment, nd we sw tht totl R eme improved etween the groups, nd ompred with ontrol group. Our results greed with [21] indited tht oleuropein, whih dded to mixed feed with dose of 400 ppm improves feed onversion rtio. In ontrst to these studies respo nd steve-gri [22] 139

4 Olive oil supplementtion on some iohemil nd produtive trits in roilers found tht olive oil t the rte of 6 nd 10% hd no effet on feed onversion rtio in roilers. LS TL 4: ffet of different levels of olive oil on feed onversion rtio (R) t 42 dys Week ± ± ± ±0.10 Week ± ± ± ±0.11 Week ± ± ± ±0.16 Week ± ± ± ±0.10 Week ± ± ± ±0.12 Week ± ± ± ± : sl diet olive oil (ontrol) ; Olive Oil ( ) Mens with different smll letters in the sme olumn signifintly different (P<0.05) Mens with different pitl letters in the sme row signifintly different (P<0.05) Totl 1.66± ± ± ±0.07 Totl holesterol, High density lipoproteins (HL) nd low density lipoproteins (LL) The tle (5) is showed the improvement ondition for the treted groups with olive oil in holesterol level tht showed signifint (P 0.05) differenes etween treted groups ompred with ontrol group. HL hs signifint (P 0.05) differenes in groups nd ompred with groups nd ontrol. lso explined tht LL hs signifint (P 0.05) differenes etween ll treted groups ompred with the ontrol group. The olive oil ontins Squlene tht inhiits the enzyme Hydroxy methylglutryl o redutse in the liver whih helps holesterol synthesis, thus reduing the onentrtion of holesterol, the squlene ompound lso hs the ility to remove free rdils tht due to reduing of LL- oxidtion nd redues onentrtion of holesterol [23]. Our result gree with eeding rts on diet ontining olive oil signifintly improved lipid profile s it redued serum triglyeride, holesterol nd lipoproteins [24,25]. Olive oil ontins 55-83% of olei id whih plys role in reduing low density lipoproteins (LL) [26]. TL 5: ffet of different level of olive oil on HL, LL, holesterol of roiler hiks t 42 dys (mens ± S) HL LL holesterol 74.69± ± ± ± ± ± ± ± ± ± ± ±1.80 LS : sl diet olive oil (ontrol); Olive Oil () Mens with different letters in the sme olumn signifintly different (P<0.05) Triglyerides nd VLL The results in tle (6) desried effet of the tretment in the triglyerides t 42 dys of the experimentl there ws signifint (P 0.05) differenes in triglyerides etween ll treted groups ompred with ontrol group so olive oil derese the triglyerides level on treted groups. Results in tle (6) desried VLL signifint (P 0.05) differenes etween treted groups nd ontrol group. The olive oil ontins polyphenols whih redues Lipid peroxidtion hin retions tht inhiition Triglyeride Lipse enzyme for responsile rekdown of triglyerides nd thus using inrese in ft metolism nd high level in lood [22,27] in roilers demonstrted tht unsturted ftty ids my inhiit the tivity of Δ9-desturse enzyme tht resulted in derese of relese of VLL nd triglyerides from the liver to the lood strem. Our finding re similr to some extent with previous reports showing tht hiks fed with olive oil in rih diet hd lower vlues of serum triglyeride [28]. 140

5 I.J.S.N., VOL.9 (1) 2018: ISSN TL 6: ffet of different levels of olive oil on Triglyerides (TG) nd VLL of roilers t 42 dys (mens ± S) TG VLL 55.55± ± ± ± ± ± ± ±1.37 LS : sl diet olive oil (ontrol); Olive Oil () Mens with different letters in the sme olumn signifintly different (P<0.05) ONLUSION rom the results of this study, it n e onluded tht dietry olive oil supplementtion hve Improvement the feed onversion rtio nd inrese live ody weight in group with olive oil. lso the using of olive oil improves some iohemil trits. KNOWLGMNTS uthors would like to thnk ll stff in deprtment of iology nd mediine supervision/ Veterinry iretorte who gve us hnd in their lortories. RRNS [1]. Mhmoud, l-syed, R., o dwi, l-syed, M. (2013) ffet of supplementtion of roiler diets with Guv leves nd/or olive oil on growth, met omposition, lood metolites nd immune response. enh Veterinry Medil Journl. 2013; 25 (2): [2]. Hosseini-Vshn, S.J., Jfri-Sydi,.R., Golin,. G., Motghini, Nmvri, M. nd Hmedi, M. (2010) omprison of growth performne nd rss hrteristis of roiler hikens fed diets with vrious energy nd onstnt energy to protein rtio. Journl niml Veterinry dvne.2010; 9: [3]. Zmn, Q.U.T. Mushtq, H Nwz, M Mirz, S Mhmood, hmd, T., r, M.. nd Mushtq, M.M.H. (2008) ffet of vrying dietry energy nd protein on roiler performne in hot limte. niml eed SieneTehnology.2008; 146: [4]. herry, J.. (1982) Nonlori effets of ge nd mient temperture on the omprtive growth of roiler hiks fed tllow nd soyen oil. Poultry Siene.1982; 66: [5]. ogli, T.., rtwright,.l., Gyurik, R.J. nd Philips, J.G. (1994) tty id turnover rtes in the dipose tissues of the growing hiken ( Gllus domestius). Lipids. 29: [6]. respo, N. nd steve-gri,. (2003) Polyunsturted ftty ids redue insulin nd very low density lipoprotein levels in roiler hikens. Poultry Siene, 82: [7]. Snz, M., lores,. nd Lopez-ote,.J. (1999) ffet of ftty id sturtion in roiler diets on dominl ft nd rest musle ftty id omposition nd suseptiility to lipid oxidtion. Poultry Siene, 78: [8]. sin,v.., rrijo,.s., Souuz, K.M. nd Srtori, J.R. (2009) Soyen oil nd tllow in strter roiler diets.rzillin Journl Poultry Siene,(11) 4: [9]. Krejčí-Treu, T., Strková,., Suhý, P. nd Herzig, I. (2010) ffet of vegetle oil fortified feeds on the ontent of ftty ids in rest nd thigh musles in roiler hikens. t. Veterinry rno., 79: [10]. Strk,.H. nd Mdr. Z. (2002) Olive oil s funtionl food: epidemiology nd nutritionl pprohes. Nutrition Review, 60: [11]. Omr, S.H. (2010) Oleuropein in olive nd its phrmologil effets. Siene Phrmology, 78, [12]. l-hr, S.M. nd hmed,.s. (2012) ffet of vegetle oil on growth, lipid profile nd immunologil response in roiler hiken fed isoenergeti diet. Revist ientifi UO griol Journl; 12: [13]. Whle, K.W. (2004) Olive oil nd modultion of ell signling in disese prevention. Lipids, 39(12): [14]. erert,.. (2005) Supplementtion of fish oil nd olive oil in ptients with rheumtoid rthritis. Nutrition, 21: [15]. SS. SS/STT Users Guide for Personl omputer. Relese 9.13.SS Institute, In., ry, N.., US, [16]. Rhimi, S., Kmrn zd, S. nd Krimi, M.. Torshizi Omeg-3 nrihment of roiler Met y Using Two Oil Seeds. Journl of griulture Siene Tehnology, 2011; 13: [17]. l Shnti, Ghzlh, H.., del-khlek,. nd u-nd,. (2011) XIII the uropen Poultry onferene, Tours, rne. [18]. Zhng, Z.H/, Yng, L., Jing, Z.Y. nd Lin, Y.. (2003) ffet of different ft in the diet on the performne of Lingnn qulity hiken. hin eed, 12:17-18 (in hinese). 141

6 Olive oil supplementtion on some iohemil nd produtive trits in roilers [19]. Sudjn,.N., 'Orzio,., Ryn, V, Rsool, N, Ng, J, Islm, N, Riley, TV nd Hmmer, K. (2009) ntimiroil tivity of ommeril Ole europe (olive) lef extrt. Interntionl Journl ntimiroil gents, 33: [20]. Zhng, Z.., Zhou, T.X. nd Kim, I.H. (2013) ffets of ietry Olive Oil on Growth Performne, rss Prmeters, Serum hrteristis, nd tty id omposition of rest nd rumstik Met in roilers. sin-ust. Journl niml Siene, 26: [21]. hsi, M., Çifti, M., Şimsek, Ü.G., zmn, M.., Özdemir, G., Yilmz, Ö. nd lkili,. (2016) ffets of olive lef extrt (oleuropein) on performne, ftty id levels of rest musle nd some lood prmeters in Jpnese quil (oturnix oturnix Jponi) rered in different stoking densities. nkr University Veterinry k erg. 63, [22]. respo, N. nd steve-gri,. (2001) ietry ftty id profile modifies dominl ft deposition in roiler hikens. Poultry Siene, 80: [23]. Huseein eryl,., Mohmmed Sudt, M. nd del, Noor J. (2012) ffet of olive oil, lk seeds, flx seeds nd utter on lood lipid profile in helthy persons. Interntionl Journl of griulture & iology. 2012; 40(2): [24]. hoi, Y., hn,., Rhee, H., hoe, M., Kim,. nd Kim, J. (1993) omprtive effets of dietry plm oil, perill oil nd soyen oil on lipid profile in different ged rts on hyperholesterolemi diets.iosiene, iotehnology nd iohemistry, 57(1) [25]. Olu, P.., Osim,.., Ojieh, G.., oluwye, G.. nd idnge, G.O. (2008) omprtive effet of soyen oil nd plm oil on serum lipids nd some serum enzymes in holesterol-fed rts. uropen Journl of Siene nd Reserh,32(3) [26]. Kris-therton, P.M., Person, T.. (1999) High mono unsturted ftty id diets lower oth plsm holesterol nd triglyerol onentrtions.merin Journl of linil Nutrition.;70(6): [27]. Legrnd, P., Mllrd, J., ernrd-griffiths, M.., ouire, M. nd Lemrhl, P. (1987) Hepti lipogenesis in genetilly len nd ft hikens: In vitro studies. omprtive iohemistry nd Physiology, 87(3) [28]. sdi,., Shhriri,., Pourkir, M. nd Mlren, R. (2008) Short nd long-term effets of orn oil on serum lipid nd lipoprotein nd viserl dominl in rts. Journl of ood Lipids, 15(1)