The Effect of Various Levels of Chromium on Growth, Carcass, Immunity, Blood, Liver enzymes, Cecal Microbiota, Sensory Quality, and Fatty Acid Profile Traits in Broiler Chicks

Abstract

This experiment was conducted to investigate the effects of three levels of chromium (Cr) (0, 700, and 1400 µg/kg of diet) on growth performance, carcass characteristics, immunity, blood parameters, cecal microbial flora, meat taste, and fatty acid profile of Arbor Acres commercial broilers. 120 one-day-old male chicks with four replicates and 10 chicks per replicate were used in a completely randomized design for 42 days. The results of the experiment showed that the lowest cost per kg of live chicken and the best European production index, without statistically significant difference, was demonstrated in Cr700. The growth performance in the whole period (1-42d) was not affected by Cr (P > 0.05). The amount of antibody titer against Newcastle virus, influenza, and sheep red blood cells was affected by experimental treatments (P < 0.05). The data showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid, and stearic acid decreased and the amount of unsaturated fatty acids increased in Cr700 and Cr1400 compared to the control group. The fat content, juiciness, color, chewing ability, elasticity, oral sensation, and general acceptance were affected by using Cr (P < 0.05). Also, the data showed an improvement in cecal microbial flora in broilers fed Cr. In conclusion, it is recommended to feed 700 µg/kg Cr Arbor Acres farming.

Keywords

• chromium
• immune system
• taste evaluation
• cecal microbial flora