Effect of using Different Levels of Evening Primrose Oil EPO and Grape Seed Oil (GSO) in Broiler Diets on Production Performance, and Oxidation Status and Composition of Fatty Acids in Meat

This study has been carried in the poultry research station of the agricultural researches department / Ministry of Agriculture from 02/02/2017 to 23/02/2017 to study the effect of adding different levels of evening primrose oil (EPO) and grape seed oil (GSO) in production performance, fat profile and oxidation status in broilers meat. In this experiment 500 (Rosss308) broilers at the age of 21 days has been used, these birds has randomly distributed on 5 dietary treatments (Control diet) without adding, 0.5% of EPO was used in E1, 1 % EPO was used in E2, 0.5% of GSO was used in G1, 1% of GSO was used in G2, each treatment has five replicated (25 birds/replicates). The birds have been fed with one diet along the time of the experiment and the diets were calculated as recorded on (NRC, 1994). The results has recorded a significant increase (Pless than0.05) in the average of body weight for the G2 treatment birds which 1% of GSO was used in this treatment at the weeks 4, 5 and 6 and doesn't differ significantly from the E1 treatment which used 0.5% of EPO. Using 0.5% and 1% of GSO and EPO has improved the feed conversion ratio for birds along the experiment time and significantly exceeded (pless than0.05) the relative weight for the chest piece in the G2 treatment and also the percentage of the liver weight in E1 and E2 treatments. The results showed a significant decrease in the value of Malondialdehyde in the meat of the birds of G2 treatment and didn't differ significantly from the rest of the treatments of the experiment which EPO and GSO oil added to this treatment. There was a significant increase in the level of Prostaglandin PGE2 in the blood plasma of the birds of the treatments E2 and G2 and this treatment didn't significantly differ from the treatment E1, using EPO oil and GSO resulted in increasing the level of unsaturated fatty acids (alpha-linoleic, linoleic, oleic), in the meat of the birds of G1 and G2 treatments and then the treatments E1 and E2 Compared with control treatment.