The effects of different levels of L-carnitine on functional characteristics, carcass characteristics, blood biochemical parameters and hematology of female broiler chickens up to ten days old.

ALIreza Gharagozloo¹ Javad Nasr² Farshid Khairi³

1) Graduated PhD in Poultry Nutrition, Faculty of Agriculture, Kurd Shahr Azad University
2) Professor, Faculty of Agriculture, Saveh Azad University, Department of Animal Science. Save Iran
3) Professor, Faculty of Agriculture, Shahrekord Azad University, Department of Animal Science. Shahrekord, Iran

IOI Code : XKHD-AZBZZH
Publication : 9th International Congress of Developing Agriculture, Natural Resources, Environment and Tourism of Iran(8icsda.ir)
Abstract :
    Abstract: This experiment was conducted to investigate the effect of different levels of L-carnitine (0, 100, 200, 300) milligrams per kilogram of feed containing 3% soybean oil on performance characteristics, carcass traits, blood biochemical parameters, and hematological parameters of broiler chickens in a completely randomized design with four treatments and three replications, and twenty broiler chicks of Ross 308 strain in each replication, totaling 240 broiler chicks of Ross 308 strain were designed and conducted. Performance traits, carcass characteristics, blood biochemical parameters, and hematological parameters were evaluated and investigated at the end of the ten-day period. By examining the results of the present experiment, it can be concluded that with an increase in the level of L-carnitine during the first ten days, live weight, carcass weight, breast weight, intestine weight, and yolk sac weight significantly decrease (P <0.05), and increasing the level of L-carnitine has no significant effect on liver weight, gizzard weight, proventriculus weight, and heart weight (P> 0.05), and increasing the amount of L-carnitine does not show a significant decrease in heart weight (P> 0.05). Increasing the consumption of L-carnitine increases the levels of SGOT, SGPT, and blood albumin significantly (P <0.05), and with an increase in the level of L-carnitine, the amount of triglycerides significantly decreases (P <0.05). The levels of cholesterol, LDL, and HDL increase with an increase in the level of L-carnitine, and the levels of magnesium and blood glucose decrease, although these changes were not significant (P> 0.05). Keywords: Broiler chickens, L-carnitine, performance, hematological, blood biochemical.

Keywords : broiler chickens l carnitine performance hematological blood biochemical