Response of Broiler Chicks to Dietary Protein Levels with Graded Levels of Monosodium L–Glutamate.

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Date
2015-06-22
Authors
Elraih,Isia Sanhory
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University of Khartoum
Abstract
This study was designed to investigate the response to feeding broiler chicks different levels of monosodium L-glutamate (MSG) with two protein levels. The experiment lasted for four weeks. Two hundred one-day old, male, Bovan breed chicks were divided randomly into eight dietary treatments (25 birds/ treatment) with 5 replicates of 5 birds/ replicate. Parameters measured were liver and bursa weights, total serum protein and histopathological sections of liver, kidney and brain. In addition, observations of clinical symptoms throughout the experimental period were recorded. Eight semi-purified diets of graded levels of MSG (zero, 0.25, 0.5 and 1%) i.e. 0.025, 0.05, 0.1 gm/kg of feed with two levels of proteins (23% and 16%) were used in this study. All other nutrients were calculated to meet or exceed the USA National Research Council requirements (NRC, 1984) for broiler chicks. The results indicated that the protein levels in the diets had significant effect on liver and bursa weights (P<0.00l and P<0.0l, respectively). Increasing levels of protein resulted in increased liver and bursa weights. Protein levels had also significant (P<0.05) effect on total serum proteins. The dietary MSG on the other hand had no significant effect on any of the parameters measured. There was no significant interaction observed between MSG levels and protein levels in the experimental diets. Light microscopic examinations of liver and kidney sections showed no histopathological lesions in these sections. However, Brain sections revealed different stages of neuron necrosis in mid brain sections, and oedema, malacia in cerebellum, gliosis and hyperaemia in medulla oblongata. Chicks taking low protein (16%) diets with graded MSG levels (0.25, 0.5 and 1%) showed clinical symptoms of lateral neck paralysis and difficulty in walking. It was noticed that the adverse effect of MSG were increased in the low protein diets (16%) and with increasing levels of MSG (0.25, 0.5, 1%), therefore, determination of a margin of safety of MSG level for use in animal and human diets as food additive is recommended
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Keywords
Response;Broiler Chicks;Dietary Protein Levels;Graded Levels
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