Effect of inorganic chelate of zinc and restaurant residual oil added to feed mixture on the biochemical traits of thigh muscles in male broilers

An experiment was planned to study the influence of restaurant residual oil (RRO) and inorganic chelate of Zn (ZnO) on triglyceride (TRG), cholesterol (CHOL) and malondialdehyde (MDA) concentrations of thigh muscles in male broiler chickens. In the present research, three hundred and twenty four 10-day-old male broiler chicks (Ross 308 strain) in nine treatments including three levels of experimental oil (0, 2.5 and 5%) and three levels of ZnO (0, 50 and 100 mg/kg of feed) were fed until 42 days. The results showed that using RRO, total biochemical traits (TRG, CHOL and MDA) of muscles increased, MDA (p < 0.01), CHOL (p <0.01) and TRG (p < 0.05). Also, different levels of zinc oxide supplement significantly decreased the content of MDA and CHOL in thigh (p < 0.05), but did not result to a significant alteration in TRG concentration. The interaction effects of RRO and ZnO did not result to a significant change in total biochemical traits of fresh thigh muscles in male broilers. Therefore, the effects of RRO deteriorated the quality of meat by raising the susceptibility of muscles to free radical oxidative damage. Also, the effects of ZnO supplementation improved the quality of meat by reducing the extent of oxidation of muscles.Key words: Residual oil, zinc, biochemical trait, muscle, broile

Effect of various levels of the yeast probiotic (Saccharomyces cerevisiae) on the growth parameters and survival rate of Rainbow trout fingerlings

This study was carried out to evaluate the effect of different levels (0.05%, 0.1%, 0.15% and 0.2%) of yeast probiotic on the growth parameters and survival rate of rainbow trout fingerlings. The study was conducted in a completely randomized design with 5 treatments and 4 replicates (consisting of 20 experimental units or ponds). The yeast probiotic was mixed with a particular commercial diet in order to obtain four experimental diets. The experimental diets were fed to fish with a mean body weight of 23 grams at the start of the experiment in 16 ponds for 50 days (excluding the ponds of the control group). The fish were evaluated at days 10, 20, 30, 40 and 50 of being fed by the experimental diets in order to obtain growth rate, feed conversion rate and survival rate. The results indicated that the yeast cells of Saccharomyces cerevisiae at the consumed levels were established in the gastrointestinal system of the fish and had positive and significant effect on  the growth parameters (final body weight, growth rate, feed conversion percentage and survival rate) (