Effect of In ovo injection with Newcastle Disease Vaccine, Multivitamins AD3E, and Omega-3 on Carcass Characteristics of Broilers

Fruits and vegetables, whole grains, beverages, and some fortified or omega-3 enriched products can be considered as functional foods. In fact, consumption of omega-3 is associated with reducing the risk of cardiovascular diseases, and cancers (Mozaffarian et al., 2005; Theodoratou et al., 2007) besides improving animal health and blood parameters (Jameel and Sahib, 2014). Tissue structure, muscles are the target or location of the fatty acid deposition. Modifying the dietary fatty acid profile stimulates α-linolenic acid enrichment in the triacylglycerol fraction of the meat (De La Ossa, 2009). Meat industry develops to produce healthier meat characterize by reduction of fat content, modification of fatty acid composition, incorporation of functional ingredients, reduction of calories, nitrites and cholesterol content (Jimenez-Colmenero et al., 2001). However, high levels of unsaturated fatty acids in broiler diet lead to increasing the degree of unsaturation muscle membrane lipids that cause, reducing oxidative stability of the meat (Morrissey and Kiely, 2006). These mechanisms result in the formation of oxysterol especially when meat is exposed to light, radiation, long-term storage and elevated temperatures during cooking. Hens fed high levels of antioxidants produced eggs with higher concentrations of antioxidants and chicks hatched from those eggs had higher concentrations of antioxidants in their tissues (Cherian et al., 1997; Surai et al., 1999). Supplementing the hen’s diet with oils containing beneficial omega-3 fatty acids and high levels of antioxidants can be costly. The ability to direct supply growing embryos with specific compounds may decrease the need for the long term formulation of enriched rations for maternal diets to achieve a similar effect, therefore, In ovo injections may also provide a more accurate dose at a specific time for peak absorption of specific nutrients by the embryo (Schaal, 2008).As such, In ovo administration of high quality fatty acids may prove beneficial for improving energy production during embryogenesis and hatching (Al-Zuhairy and Alasadi, 2013). The use of antioxidants, especially vitamin E has been proven to reduce harmful peroxidation of lipids and cholesterol in animal models (Singh et al., 2005). Developed and improved nutritional status afforded by In ovo feeding subsequently improved hatchability percentage, hatching weight, and growth performance and immune response besides increasing body weight at market age (Selim et al., 2012; Al-Zuhairy and Alasadi, 2013). This study was designed to investigate the effects of In ovo injection with Newcastle disease vaccine, multivitamins AD₃E, and omega-3 on carcass characteristics of broilers. 

An experiment was conducted on 400 fertilized commercial broiler eggs (Cobb strain). All eggs were distributed into four treatments, 100 eggs per each treatment. The incubation period was carried out at Al-Saud Hatchery in the holy city of Karbala. All fertilized eggs for each experiment were set in the trays in the same incubator. On day 18 of incubation, all the eggs were transferred from incubators to hatchers, (Sharma and Burmester, 1982, showed that day 18 of incubation was the best time of In ovo injection) to facilitate the In ovo injections. The eggs were first candled and clear eggs (non-fertile) were removed. Eggs were cleaned with 70% ethanol and small puncture was made using a modified machine that approach all eggshells. Eggs were injected through 23 gauge, 1.25 inch needle and automatic injector to administer all injections into the amnion of the egg. The injection of In ovo was done as follow: 100 fertilized eggs injected In ovo with 0.1ml saline solution as control group (T1), 100 fertilized eggs injected In ovo with 0.1ml killed Newcastle disease vaccine (T2), 100 fertilized eggs injected In ovo with 0.1ml killed Newcastle disease vaccine and 0.1 ml multivitamins AD₃E (T3), and 100 fertilized eggs injected In ovo with 0.1ml killed Newcastle disease vaccine and 0.1 ml omega-3 (T4). Upon completion of all injections, all eggs were returned to the hatcher until the day of hatching. The hatched chicks were boxed and transported from hatchery to poultry farm of College of Veterinary Medicine / University of Baghdad and distributed into treatments and each treatment group was further sub-divided into 2 replicates.

Feed and water provided in “ad libitum” during the experiment. A two-phase of feeding program, consists of offering a starter (1-21 days of age) and finisher (22-35 days of age) was provided to the broilers (Table 1). 

Table (1) compositions of experimental diets (NRC, 1994)

At day 35th of age, six birds were taken from each replicate randomly and weighted individually using digital balance and then slaughtered. The head, feather, viscera, and legs were removed and washed. Each carcass was weighted to get the dressing percentage according to the routine methods as described by Al-Fayadh and Naji (1989). The edible giblets (heart, liver and gizzard) were separated from other organs and tissues then weighted using an electrical balance, relative weight as percentage was calculated. Thigh and breast meat without skin and bone was separated from the carcass and placed in plastic container and stored in deep freeze (-20ºC) until analysis. Lipid of meat was extracted by using diagnostic cholesterol kit (Allain et al., 1974). 

All Data were analysed statistically by using analysis of variance (ANOVA) and means compared for significance using least significant difference (L.S.D) for comparison of means on a computer program by using SPSS program (Snedecor and Coehran, 1980). 

The effects of In ovo injection with ND vaccine, multivitamin AD₃E, and omega-3 on dressing percentage without giblets and with giblets were presented in (Table 2) and improved significantly (p≤0.05) in T4 (In ovo injected with ND vaccine and omega-3) and T3 (In ovo injected with ND vaccine and multivitamins AD₃E) respectively as compared with T2 (In ovo injected with ND) and with control group.

Relative weights of edible giblets (heart, liver and gizzard) were presented in (Table 3) and there were no significant differences (p≤0.05) among treated groups.

Thigh meat cholesterol and breast meat cholesterol were presented in (Table 4) and decreased significantly (p≤0.05) in T4 (In ovo injected with ND vaccine and omega-3) and T3 (In ovo injected with ND vaccine and multivitamins AD₃E) respectively as compared with T2 (In ovo injected with ND and with control group.

The reduction of cholesterol in thigh meat and breast meat could be due to omega-3 PUFAs reduces triglycerides by decreasing hepatic synthesis and the secretion of triglyceride-rich lipoproteins (very low density lipoproteins) by inhibiting various enzymes due to their effects on the expression of specific gene than inhibiting various enzymes lead to decrease hepatic synthesis and secretion of VLDL.

Omega-3 suppressing lipoprotein lipase activity, an enzyme that hydrolyzes triglyceride from VLDL particles when reached the tissue (Lehninger, 1982). Omega-3 may reduce serum cholesterol due to these oils inhibition liver enzymes 5-hydroxy-3-methylglutaryl-coenzyme a reductase (HMG-Co A) (Lehninger, 1982). Flaxseed oil may control on the expression of specific genes that may lead to raise the ability of liver for HDL synthesis (Sessler and Ntambi, 1998). Also omega-3 increases the excretion of bile, chemical nature of chicken bile characterized by containing high proportion of cholesterol and triglycerides instead of phospholipids as in mammals (Griminger, 1985) that makes the bile act as a container for lipid drain in chicken; Therefore any effect which prevents the reabsorption of it in intestine or increases its output considers as potency effect in lowering blood cholesterol specifically and the lipid generally (Weiss and Scott, 1979). 

Table (2) Effect of in ovo injection on dressing percentage (%). Mean ± standard error

 

Table (3) Effect of in ovo injection on relative weights of edible giblets (%). Mean ± standard error

 

Table (4) Effect of in ovo injection on meat cholesterol (mg/gm).Mean ± standard error

The results of the experiment are in agreement with suggestion (Dolnikoff et al.; 2001) they were recorded that the use of vitamin E and omega-3 have been reduced triglycerides and cholesterol concentration then lead to decrease serum LDL and VLDL concentration. Also El-Yamany et al. (2008) showed that significantly reduction of cholesterol and triglycerides in serum and meat after feeding quail with flaxseed oil or fish oil.

The best strategy to improve the ratio is by increasing the levels of omega-3 PUFAs in the meat. An effective approach for raising omega-3 PUFAs consumption is by increasing omega-3 PUFAs levels in edible muscle tissues (Rymer and Givens, 2005). However, omega-3 enriched chicken meat contains more double bonds, which leads to a higher lipid oxidation rate (Barroeta, 2007). In this regard, the meat industry is looking forward to develop new strategies in terms of antioxidant supply required to limit lipid oxidation, which adversely affects meat nutritional value and sensory attributes. Polyunsaturated fatty acids in meat which oxidizes through a free-radical chain mechanism (Li et al., 1996). (Engberg et al., 1996) found that α-tocopherol retention in broilers was significantly reduced when oxidized oil was incorporated in the diet. As a consequence, using oxidized oils in the diet requires a higher level of dietary vitamin E to maintain the antioxidant/pro-oxidant balance in muscle membranes (Mahoney and Graf, 1986). Dietary vitamin E supplementation period definitely influences the oxidative stability in meat (Morrisey et al., 1998). The use of antioxidants, especially vitamin E has been proven to reduce harmful peroxidation of lipids and cholesterol in animal models (Singh et al., 2005).

Dressing percentage without and with giblets were increased while relative weights of edible giblets had no effect may be related to approximately during the final week of age, the birds directed to muscle building in addition could be due to the important role of exogenous omega-3 and vitamin E in reducing the production of free radicals that cause a serious damage to the cellular membranes (Cherian and Sim, 1992, 1997; Cherian et al., 1997), also exogenous omega-3 and vitamin E decreasing serum VLDL may decrease fat deposition in the body. Finally increasing dressing percentage above mean providing more meat for consumers. The current results agree with (´pez-Ferrer et al., 2001; Lember, 2006; Chashnidel et al., 2010; Mansoub, 2011; Sahito et al., 2012). 

In conclusion, this study approved that In ovo injection of ND vaccine with omega-3 or with multivitamins AD₃E could improve dressing percentage, thigh meat cholesterol and breast meat cholesterol of broilers. 

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