Prof. Nasser Elsayed Khader :: Publications:

The experiment was conducted to study the effect of different dietary levels of vitamin E supplementation at different levels on broiler chickens. The responses of broilers tested in this study were growth performance, weight gain, feed conversion, immune response, carcass quality, liver and kidney functions, some blood constituents, oxidative fat stability and economical evaluation between13 and 45 days of Age. A total of 30, day-old broiler chicks were used and distributed in 3 experimental groups designed to 3 dietary levels of vitamin E supplementation: basal diet, basal diet + 60 mg vitamin E / Kg diet and basal diet +120 mg Vitamin E / Kg diet. Supplementation of broiler chick with α-tocopherol acetate had favorable effect on growth performance; antibody production against Newcastle disease virus, oxidative stability of meat and had no adverse effects on liver and kidney functions. From the nutritional and economical points of view: α – tocopherol acetate had beneficial effect during this study especially in heat stress. Carcass characters were not influenced by vitamin E supplementation in the diet. Vitamin E improved antioxidative status which was reflected in decreased TBA-reactive substances in tissue and liver of α-tocopherol supplemented chickens. It is apparent that the NRC recommended dietary vitamin E levels produce broiler meat tissues that are prone to oxidation than tissues taken from boilers that received elevated dietary α-tocopherol levels. Dietary vitamin E supplementation increased the α-tocopherol deposited in muscle and fat during the life of the bird and protects against meat oxidation after slaughter. The results of the present study indicated that vitamin E supplementation offers good nutritional, management and economical practices for broiler performance and minimize heat stress related reactions in broiler chicks.