مطالعه عملکرد ومتابولیت های چربی خون جوجه های گوشتی تغذیه شده با مکمل اسیدهای آلی و آنزیم فیتاز

For evaluating the effects of organic acids and phytase enzyme supplementation on performance and blood lipid profile of broiler chickens, 480 one-day-old ross 308 broiler chicks were reared in factorial experiment 2×2×2, with natural grape vinegar (0 and 2%),citric acid (0 and 1%) and phytase enzyme (phy) (0 and 500 ftu), based on completely randomized design with 8 treatments, 5 replicates and 12 chicks in each. the results showed that vinegar increased feed consumption and body weight gain in all periods), while citric acid significantly decreased the feed consumption of chickens in growth and total period (p?0.05). combine vinegar and phy and interactions of vinegar, citric acid and phy increased the body weight gain in growing period (p?0.05). treatments didn’t significant differences in feed conversion ratio (p?0.05). vinegar and citric acid reduced blood serum cholesterol (p?0.05). vinegar and combine vinegar, citric acid and phy significantly decreased blood serum triglyceride level (p?0.05).citric acid significantly increased the blood serum hdl level (p?0.05). vinegar, citric acid, their combination and interaction them with phy reduced ldl level of blood serum (p?0.05). the vldl level of blood serum decreased in birds fed vinegar and combine vinegar with phy (p?0.05). while phy alone didn’t significant differences in blood lipid profile (p?0.05). in conclusion, use of vinegar, citric acid and phytase together not only didn’t have a negative impact on each other's effects, but also in some cases they reinforce each other's effects.