The Effects of Dietary Omega 3 Fatty Acids on Commercial Broiler Lameness and Bone Integrity from Hatching to Market
- Bruno Evangelista (Iowa State University)
- Alexandra Kastli (Iowa State University)
- Zoe Kiefer (Iowa State University)
- Amelia Rangel (Iowa State University)
- Isa Ehr (Iowa State University)
- Samaneh Azarpajouh (Iowa State University)
- Cheryl Morris (Iowa State University)
- Elizabeth Bobeck (Iowa State University)
- Anna K. Johnson (Iowa State University)
- Nicholas K. Gabler (Iowa State University)
- Kenneth J. Stalder (Iowa State University)
- Brian Kerr (Iowa State University)
Abstract
The objective of this experiment was to investigate how different dietary ω-3 sources affect lameness and bone integrity of commercial broiler chickens from hatching to finishing.One hundred and twenty male Ross308broiler chicks were assigned to three dietary treatments; control, flaxseed oil and fish oil for 4 consecutive weeks. From week 1 to 4, broilers were visually assigned a lameness score (2 non-lame to 5 non-ambulatory) anda bone integrity score (score 2 normal bones to 5 bird was non-ambulatory and was removed from the trial).There were no observed differences for the dietary treatmentand week interaction for lameness or bone integrity (P= 1.00). There wasno observed lameness or bone integrity differences (P≥0.93) between dietary treatments. There were no observed differences for lameness (P= 0.92) and bone integrity differences(P= 1.00) over the four consecutive weeks. In conclusion, regardless of dietary treatment, birds in this study were not lame and had normal bone integrity.
How to Cite:
Evangelista, B., Kastli, A., Kiefer, Z., Rangel, A., Ehr, I., Azarpajouh, S., Morris, C., Bobeck, E., Johnson, A. K., Gabler, N. K., Stalder, K. J. & Kerr, B., (2017) “The Effects of Dietary Omega 3 Fatty Acids on Commercial Broiler Lameness and Bone Integrity from Hatching to Market”, Iowa State University Animal Industry Report 14(1). doi: https://doi.org/10.31274/ans_air-180814-292
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