The effectiveness of adding vitamin E to herbal mixture containing diet on amino acid and fatty acid composition of meats and hematological status in broiler chickens

Abstract

The addition of vitamin E to herbs can result in interactions between compounds in herbs and vitamin E. The present study was conducted to evaluate the effect of vitamin E supplementation to herbal mixture containing diets on amino acid and fatty acid composition of broiler meats and hemotological status in broiler chickens. This study used a completely randomized design. Eighty 15-day-old female broilers were distributed into 2 treatment groups with 4 replications (10 female broilers) as follows. Feed with FSBL plus 1 g of turmeric and 2 g garlic (P1) and Feed of P1 plus vitamin E (P2). It was shown that vitamin E supplementation reduced aspartic acid, glutamic acid, serine, histidine, threonine, alanine, tyrosine, valine, phenylalanine, I-leucine, leucine and total amino acid (P<0.05). Vitamin E supplementation also significantly reduced Cis-11,14-eicosedienoic acid and saturated fatty acid (P<0.05), but it had no effect on other fatty acids. Although the effect was not significant, palmitic acid was tended to be lowered by Vitamin E supplementation. Vitamin E supplementation significantly reduced thrombocyte (P<0.05), but it had no effect on Hb, WBC, RBC, PCV, MCV, MCH and MCHC. In conclusion, vitamin Esupplementation to herbal mixture reduced thrombocyte, total amino acid and saturated fatty acids in broiler chickens.