Fatty acids profile of meat,mucosal sIgA concentration and production index of broiler as a response to Chlorella sp. administration in the diet

This study was carried out to investigate the effect of different levels of chlorella sp. in the form of meal administrated in the diet of broilers throughout their life upon fa profile of the breast muscle,mucosal secretory iga (siga) concentration and production index (pi) of broiler. allotted in 18 pens,the total of 90 ross day old chicks were assigned in completely randomized design by 3 of dietary treatments (t1: control (basal diet without enrichment of chlorella sp.); t2: basal diet enriched with 5-g chlorella sp./kg feed; t3): basal diet enriched with 10-g chlorella sp./kg feed. at d-36,skinless breast meat was collected for fa determination. practical standard of vaccination was performed to activate antibodies production and at d-36 gut mucosa was collected for siga analysis. chlorella sp. administration had no significant effect (p>0.05) on the fa profile of breast muscle,mucosal siga concentration and producton index of broiler. in conclusion,the level and ratio between n-3 to n-6 polyunsaturated fatty acids (pufa) as well as the nature of dietary pufa source determine tissue pufa composition. beside through eicosanoid,chlorella sp. may affect mucosal siga production through cytokines mediated effect. although chlorella sp. administration does not improve the production index of broiler,this treatment may produce broiler meat with lower fat content. © 2010 diponegoro university. all rights reserved.