EFFECT OF SUPPLEMENTAL DIFFERENT LERELS OF RED PEPPER AND OMEGA-3 FATTY ACID TO BROILER DIETS ON SOME CHARACTERISTICS UNDER HEAT STRES

Abstract

A total of 120 broiler chicks ,three weeks –old Ross , was carried out to study the Hematology and serum biochemistry of broiler fed varying dietary levels of red pepper and omega-3 fatty acids . The birds were divided in to five group and treated as follows: T1,Control group T2 and T3 ,fed 4 and 8g red pepper /kg of diet , T4 and T5, fed 0.3 and 0.5g omega-3/kg of diet respectively .Experiments were carried out for 21 days , results showed that chicks fed with red pepper T3 and omega-3 T5 had significantly (P<0.05) PCV% ,hemoglobin and total red blood cell count, Moreover the chicks fed with ration containing red pepper or omega-3 had reduced white blood cell and heterophil to lymphocyte ratio ( H/L) .The total protein and albumin increased significantly (P<0.05) for the T3 and T4 ,However ,glucose ,cholesterol , uric acid and triglusride had significantly lowered compared with control group .