Effect of blends of Betaine, Choline, Ascorbic Acid and Xylanase Enzyme on nutrient digestibility, hemato-serological properties and response to severe heat in broilers

Abstract

We investigated the effect of blends of betaine (BT), choline (CH) ascorbic acid (AA) and Xylanase (Xyl) on broiler performance in heat stress conditions. Broilers (n=480) were allotted to following treatments; A= basal diet (BD), B = BT + Xyl, C = CH + Xyl, D = AA + Xyl, E = BT + CH + Xyl, F = BT + AA + Xyl, G = CH + AA + Xyl and H = BT + CH + AA + Xyl. The final body weight was significantly lower in groups A and G and FCR compared with group B, C, D, F and H while mortality was higher in group A compared with B, C, G and H. The dry matter digestibility at finisher stage was significantly higher in B, C, D, E and F compared with A, G and H. Crude protein digestibility was significantly lower in group A compared with all other treatments in starter and finisher phases. In finisher phase CP digestibility was significantly higher in B, E, F and H compared with C, D, and G. The B, D and G had significantly higher dressing percentage compared with E and H. The breast meat yields hematological parameters improved in all supplemented groups compared with control. We concluded that use of blends of betaine, choline, ascorbic acid and xylanase enzyme improve broiler performance in heat stressed condition, however there is need to adjust level of each these substances to make better blends.