Effects Of Different Types Of Ligustrum Lucidum On Growth Performance,Antioxidant Status And Immunity In Broilers

Chinese herbs could enhance immune function, improve the quality of animal products, and promote growth. Besides that, it also had characteristics of a rich source, low prices, safety and convenience, non-toxic side effect, low-residue and without resistance. Ligustrum lucidum (LL) was an effective feed additive. It had significant impact on broiler growth performance, meat quality, immunity and antioxidant status. But different regions, parts, proceeding methods of LL had significant influence on the main ingredient of LL. The study, based on preliminary studies, was conducted to evaluate the effects of dietary supplementation with two types of LL, LL (raw) and wine steam LL, on antioxidant status, immunity of broilers. Thus, effects of different types of LL on antioxidant status, immunity of broilers were evaluated systematically and the best dosage of LL was identified. All these researches would to provide theoretical and practical basis of developing herbal additives of a high efficiency, low toxicity and residue.Three hundred and sixty one-day-old Arbor Acres broilers were randomly allocated to 6 treatments, each with 6 replicates consisting of 10 chicks. There was no significant difference in initial weight. Control groups were fed basal diet, experimental groups were given a basal diet supplemented with 5mg/kg flavomycin, 0.5% or 1% LL, 0.5% or 1% wine steam LL. The environment temperature and humidity was controlled, lighting was continuous and water and feed were available. Growth performance, antioxidant status and immunity of broilers were measured on weeks 4 and 8.The results are as followed:1. Compared with the control group, diets supplemented with LL, wind steam LL had significant effects on feed : gain(F/G) and average daily gain (ADG) (P<0.05).2. The results of antioxidant status showed that T-SOD,CAT,T-AOC activity in liver at 4 weeks and in serum at 8 weeks of groups supplemented with wine steam of LL was increased(P<0.05); Serum MDA content of group supplemented with 1% LL and wine steam of LL was decreased at 4 weeks and 8 weeks (P<0.05),and liver MDA content of group supplemented with 1% wine steam of LL was also decreased at 4 weeks,(P<0.05); Meanwhile, wine steam LL had positive effects on the GSH-PX activity of liver and serum at 8 weeks(P<0.05).The results showed that LL and wine steam LL had positive effects on the antioxidant status of AA broilers, especially 1% wine steam LL. 3.The result of serum biochemical parameters showed that TP content in serum of groups supplemented with wine steam of LL was increased (P<0.05). TC content of groups supplemented with LL and wine steam of LL was decreased (P<0.05), ALT, AST and ALP content was decreased, too (P>0.05). The results suggested that LL and wine steam could effectively reduce serum total cholesterol content of broilers, increase the transportation capacity of the body of cholesterol.4. The results of immunity showed that 1% wine steam LL had positive effects on the index of thymus and serum C3, C4 of chickens in the early period (P<0.05), and it also had positive effects on the index of bursa of fabricius and serum lysozyme in the later period (P<0.05); LL and wine steam LL could significantly increase immunoglobulin and IL-2 indicators of chickens (P<0.05), especially 1% wine steam LL. The results showed that LL and wine steam LL had positive effects on the growth performance and the immunization of AA broilers.