The effect of vitamin C and E on functional traits, carcass components and blood parameters of broilers under heat stress

An experiment to investigate the effect of vitamin C and E on broiler performance under heat stress in age from 1 day to 41 days of life was gay. Chicks transferred in 4floors cages randomly and were kept in heat stress condition (temperature 32 ° C) for starter, growth and final periods. For this purpose, three types of dietary recommendations based on the needs of the directories in the Ross 308 strain was prepared in 2013. The basal diets with added vitamin C and E, 4 dietary treatments include:1. The basal diet, 2. Basal diet + 0.25 Vitamin E, 3. Basal diet + 0.2% Vitamin C and 4. Basal diet + 0.25% Vitamin E + 0.2% of vitamin C Was obtained. The experiment consisted of 4 treatments and 4 replicates per treatment that generally of 16 cages and each cage of 5 chicks and a total of 80 male chicks were used. Testing was conducted in a completely randomized design. During the day the birds were exposed for 7 hours under heat stress. Traits measured in this experiment included the average feed intake, average weight gain, average feed conversion rate for each period and the period.At 41 days of each experimental unit 2 broilers slaughtered and carcass and its components (including thighs, chest, skull, wings, abdominal fat, heart, gizzard and liver) were examined and also at the age of 32 days per kilogram of body weight in 1 ml SRBC injection and after a week was titrated. The results showed that the differences in feed intake between treatments during the starter, grower, finisher was not statistically significant, but the entire period was significant. In the initial period the mean weight gain was significantly different among treatments, but at other stages of the period was not significant. In regard to the FCR was significant difference between treatments in the initial period, But not significant in the other stages of the period, Effect of different treatments on the mean percentage of carcass and its components such as chest showed no significant difference. In addition, in SRBC titration experiments were observed no significant differences among treatments, But in the experiments of antioxidant enzymes were significant differences between treatments. Based on the results obtained from the use of vitamin E and C in the diet of broilers under heat stress are appropriate and recommended at the level of 0.25 (vitamin E) and 0.2 (vitamin C) percent.