Effect of Dietary Combination of Methionine and Fish Oil on Cellular Immunity and Plasma Fatty Acids in Infectious Bursal Disease Challenged Chickens
The aim of present study was to determine the optimal period of fish oil inclusion in diet to access suitable n-3 fatty acids content in broiler meat. A total of 600 one-day old chicks were randomly allocated to six groups and reared for seven weeks. The control group fed a diet containing 5% corn oil and in the other five experimental groups, fish oil was substituted corn oil from 2, 3, 4, 5 and 6 weeks of age. The addition of fish th oil to diet resulted in significantly increased the concentration of n-3 fatty acid (P<0.01) in the form of linolenic acid (LNA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in the breast and thigh of chicks. Saturated fatty acid (SFA) significantly increased by consumption of fish oil in the diet (P<0.05) and monounsaturated fatty acid (MUFA) were significantly decreased (P<0.05). Duration of consumption of diet containing fish oil had no significant effect on concentration of n-3 fatty acid in meat. According to these results, addition of fish oil to broiler chicken diet at two final weeks of age could increase n-3 fatty acid level in meat.