Effect of propolis as an additive and antioxidant to broilers
DOI:
https://doi.org/10.18633/biotecnia.v22i3.971Keywords:
Natural additive, Antioxidant, Flavonoid, Lipid oxidationAbstract
Nowadays there are currently restrictions on the usage of synthetic additives in chicken production in several countries; an alternative is to use natural substances that could have different functions and effects on broiler. The objective of the research was to evaluate three levels of propolis (0, 100 and 200 mg per kg-1 of feed) in poultry for 42 days. Propolis at 200 mg kg-1 increased feed conversion (FC) in three-week old birds (P≤0.05), but at 100 mg kg-1 decreased weight gain (WG) in six-week old birds (P≤0.05). Propolis at both concentrations increased the amount of lymphocytes, heterophils and eosinophils in three-week old birds (P≤0.05) and monocytes in six-week old birds (P≤0.05). At 100 and 200 mg kg-1 of food the urea decreased in three-week old birds (P≤0.05), while at 200 mg kg-1 the cholesterol and triglyceride levels increased in six-week old birds (P≤0.05). In addition, at 200 mg propolis of kg-1 the oxidation of lipids in breast meat decreased (P≤0.05). The propolis added to the poultry feed did not increase the productive yield but the malondialdehyde present in breast meat decreased.
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