The Effect Of Dietary Supplementation Of Natural Antioxidants And Coated Calcium Butyrate On Carcass Traits, Serum Biochemical Parameters, Lipid Peroxidation In Meat And Intestinal Histomorphology In Broilers

The aim of this study was to investigate the effects of vitamin E, grape seed extract and green tea extract with or without supplementation of coated calcium butyrate in broilers based on carcass traits, some biochemical parameters, intestinal histomorphology, and lipid peroxidation in meat. Two hundred fifty-two one-day-old broiler chicks were divided into nine groups, one control and eight experimental. Control group fed only a basal diet (control). The experimental groups' diets contained feed additives as; coated calcium butyrate (CCB), vitamin E (VitE), grape seed extract (GSE), green tea extract (GTE), a combination of vitamin E with coated calcium butyrate (VitE+CCB), grape seed extract with coated calcium butyrate (GSE+CCB), green tea extract with coated calcium butyrate (GTE+CCB), and a combination of grape seed extract, green tea extract, and coated calcium butyrate (GSE+GTE+CCB) respectively. According to the study results; no significant differences were observed in gut histomorphology and serum biochemical parameters. The broilers fed with GSE and GTE with/without CCB had significantly higher hot carcass yield than control, VitE, and VitE+CCB. Furthermore, all groups showed significantly lesser lipid peroxidation in meat than control; however, the VitE group had the lowest malondialdehyde (MDA) levels. It can be concluded that the combination of CCB with natural antioxidants could be used to improve carcass traits and meat antioxidant capacity in broilers.