Table Of ContentFORTIFICATION OF BROILER CHICKEN
MEAT WITH OMEGA-3 FATTY ACIDS
AND MICRO NUTRIENTS THROUGH
NUTRITIONAL MANIPULATION
SRIDHAR K
M.V.Sc
(RVD/2013-03)
DOCTOR OF PHILOSOPHY IN VETERINARY SCIENCE
(ANIMAL NUTRITION)
COLLEGE OF VETERINARY SCIENCE
RAJENDRANAGAR, HYDERABAD-500 030.
PVNR TELANGANA VETERINARY UNIVERSITY
2016
FORTIFICATION OF BROILER CHICKEN MEAT
WITH OMEGA-3 FATTY ACIDS AND MICRO
NUTRIENTS THROUGH NUTRITIONAL
MANIPULATION
By
SRIDHAR K
M.V.Sc
(RVD/2013-03)
THESIS SUBMITTED TO THE
PVNR TELANGANA VETERINARY UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF
DOCTOR OF PHILOSOPHY IN VETERINARY SCIENCE
(ANIMAL NUTRITION)
CHAIRPERSON: Dr. N. NALINI KUMARI
DEPARTMENT OF ANIMAL NUTRITION
COLLEGE OF VETERINARY SCIENCE
RAJENDRANAGAR, HYDERABAD-500 030.
PVNR TELANGANA VETERINARY UNIVERSITY
AUGUST, 2016
CERTIFICATE
Mr. SRIDHAR K has satisfactorily prosecuted the course of research and that the thesis
entitled “FORTIFICATION OF BROILER CHICKEN MEAT WITH OMEGA-3 FATTY ACIDS AND MICRO
NUTRIENTS THROUGH NUTRITIONAL MANIPULATION” submitted is the result of original research
work and is of sufficiently high standard to warrant its presentation to the examination. I also certify
that the thesis or part thereof has not been previously submitted by him for a degree of any
University.
Date: 29-08-2016 (Dr. N. NALINI KUMARI)
Chairperson
CERTIFICATE
This is to certify that the thesis entitled “FORTIFICATION OF BROILER CHICKEN MEAT
WITH OMEGA-3 FATTY ACIDS AND MICRO NUTRIENTS THROUGH NUTRITIONAL
MANIPULATION” submitted in partial fulfillment of the requirements for the degree of ‘DOCTOR
OF PHILOSOPHY IN VETERINARY SCIENCE’ of PVNR Telangana Veterinary University, Hyderabad
is a record of the Bonafide original research work carried out by Mr. SRIDHAR K Under our
guidance and supervision.
No part of the thesis has been submitted by the student for any other degree or diploma.
The published part and all assistance and help received during the course of the investigations
have been duly acknowledged by the author of the thesis.
Thesis approved by the Student Advisory Committee
Chairperson: DR. N. NALINI KUMARI
Associate Professor and Head
Department of Animal Nutrition
College of Veterinary Science, Korutla
Member: DR. J. NARASIMHA
Associate professor
Department of Animal Nutrition
College of Veterinary Science, Korutla
Member: DR. T. RAGHUNANDAN
Associate Dean
College of Veterinary Science, Korutla
Member: DR. V. RAVINDER REDDY
Professor and Dean
PVNR Telangana Veterinary University
Rajendranagar
Member: DR. ARUN KUMAR PANDA
Principal Scientist
ICAR-Central Institute for Women in Agriculture,
Bhubaneswar.
Date of final viva-voce: 29-08-2016
Dr. P. VASANTH KUMAR
Professor and Head
Veterinary University Training and Research
TANUVAS, Karur, Tamil Nadu
LIST OF CONTENTS
Chapter No. TITLE Page No.
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-40
III MATERIALS AND METHODS 41-55
IV RESULTS AND DISCUSSION 56-119
V SUMMARY AND CONCLUSIONS 120-131
LITERATURE CITED 132-153
LIST OF TABLES
Page
Table No. Title
No.
Recommendations of n-3 fatty acid consumption issued by different
1 7
organizations
Meat fatty acid composition (%) of broiler chicken fed n-3 FA sources
2 17
as reported by various workers
Recommended selenium intake for adults (μg/day) in various
3 24
countries
4 Recommended zinc intake for human 26
5 Ingredient and nutrient composition of control diet (%) of trial 1 43
6 Ingredient and nutrient composition of basal diet (%) of trial 2 44
7 Ingredient and nutrient composition of basal diet (%) of trial 3 45
Fatty acid composition (% of total fatty acids) of basal diet and
8 46
experimental oils of trail 1
9 Description of the scale to test sensory qualities of meat 54
Effect of dietary incorporation of n-3 PUFA rich oil sources on
10 56
performance of broiler chickens
Effect of dietary incorporation of n-3 PUFA rich oil sources on carcass
11 58
characteristics of broiler chickens (% live weight)
Effect of dietary incorporation of n-3 PUFA rich oil sources on serum
12 62
biochemical parameters of broiler chickens
Effect of dietary incorporation of n-3 PUFA rich oil sources on relative
weights of immune organs (bursa and spleen, % live weight), humoral
13 63
(log2 titer against ND vaccine) and cell mediated (response to PHA-P)
immune responses of broiler chickens
Effect of dietary incorporation of n-3 PUFA rich oil sources on fat and
14 64
protein contents in breast and thigh meat and liver (%, as such basis)
15 Effect of dietary incorporation of n-3 PUFA rich oil sources on fatty 65
acid profile (% of total fatty acids) in breast and thigh meat of broiler
chickens
Effect of dietary incorporation of n-3 PUFA rich oil sources on keeping
16 72
quality (TBARS concentration, nM MDA/mg protein)
Effect of dietary incorporation of n-3 PUFA rich oil sources on sensory
17 73
attributes of meat
Effect of different levels of Se and vitamin E supplementation on body
18 75
weight gain of broiler chickens
Effect of different levels of Se and vitamin E supplementation on feed
19 76
intake of broiler chickens
Effect of different levels of Se and vitamin E supplementation on feed
20 77
conversion ratio of broiler chickens
Effect of different levels of Se and vitamin E supplementation on
21 78
carcass traits (% of live weight) of broiler chickens
Effect of different of different levels of Se and vitamin E
22 supplementation on serum biochemical parameters of broiler 81
chickens
Effect of different levels of Se and vitamin E supplementation on
humoral (log2 titer against ND vaccine), cell mediated (response to
23 85
PHA-P) immune responses, relative weights of immune organs
(spleen and bursa) and H:L ratio of broiler chickens
Effect of different levels of Se and vitamin E supplementation on
24 88
antioxidant status in haemolysate and liver of broiler chickens
Effect of different levels of Se and vitamin E supplementation on Se
25 94
and vitamin E deposition in meat of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on
26 98
body weight gain of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on feed
27 99
intake of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on feed
28 100
conversion of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on
29 102
carcass traits (% live weight) of broilers
Effect of different levels of vitamin A and Zn supplementation on
30 104
serum biochemical parameters of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on
relative weights of immune organs (spleen and bursa), humoral (log2
31 108
titer against ND vaccine), cell mediated immune responses (response
to PHA-P) and H:L ratio of broiler chickens
Effect of different levels of Vitamin A and Zn supplementation on lipid
32 111
peroxidation and antioxidant enzymes activity of broiler chickens
Effect of different levels of vitamin A and Zn supplementation on Zn
33 116
deposition in breast and thigh meat of broiler chickens (as such basis)
LIST OF ILLUSTRATIONS
Fig Page
Title
No No
1 Classification of dietary fatty acids 5
2 Elongation and desaturation of n-6 and n-3 PUFA 8
Elongation and desaturation of n-6 and n-3 PUFA and production of
3 9
endoperoxides
Effect of dietary incorporation of n-3 PUFA rich oil sources on abdominal fat
4 59
deposition
Effect of dietary incorporation of n-3 PUFA rich oil sources on serum
5 59
triglycerides (mg/dl) concentration
Effect of dietary incorporation of n-3 PUFA rich oil sources on serum total
6 60
cholesterol (mg/dl) concentration
Effect of dietary incorporation of n-3 PUFA rich oil sources on serum total HDL
7 60
cholesterol (mg/dl) concentration
Effect of dietary incorporation of n-3 PUFA rich oil sources on fatty acid profile
8 66
(% of total fatty acids) in breast meat
9
Effect of dietary incorporation of n-3 PUFA rich oil sources on fatty acid profile
68
(% of total fatty acids) in thigh meat
