CHANGES INDUCED BY THE ADDED FAT IN THE BROILERS’ FODDER ON THE SERIQUE LEVELS OF THE GALL PIGMENTS
2007
The purpose of this paper was to investigate the effect of the added fat in the chicken feed ration on the liver and gallbladder function, by dosage of the serique levels of the gall pigments (direct, indirect and total billirubine), corroborated with previous dosages of particular enzymes who’s sanguine concentration represents the expression of the liver and gallblader health state (GPT, GOT, GGT and alkaline phosphataze). As biologic material 60 boilers were used (ISA Hubbard hybrids), beginning with the age of 21 days, split in four homogenous groups, 15 for each experimental variant. These groups were differentiated by fat content in the distributed feed: control group C with no added fat, experimental group E1 receiving supplemental 4% fat in their fodder, experimental group E2 receiving supplemental 6% fat, experimental group E3 receiving supplemental 8% fat in their fodder. The p value obtained from the Mann-Whitney U test does not indicate significant differences between the group C and the group E1 for none of the three types of billirubine (p=0.9 for TB, p=0.5 for DB and respectively p=0.9 for IB). Between the groups C and E2 we record significant differences for TB (p=0.02) and IB (p=0.02), and between the groups C and E3 we have distinct significant differences for TB (p=0.001) and IB (p=0.002). Significant differences are indicated by the p value also between the experimental groups E1 and E2 for BT (p=0.04) and for IB (p=0.03), and between the groups E1 and E3 the differences between these two types of billirubine are distinctively significant (p=0.006). The results of the analysis indicates values which still fit between the normal limits, despite the significant differences between the different experimental groups regarding the billirubine evolution without indicating the existence of liver and gall bladder malady caused by the energetic supplementation of the unique fodder distributed to the broilers.
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