Effect of antinutritional factors and extrusion at the level of cholesterol, triglycerides, total protein and testosterone in serum of broiler chickens

Abstract

The aim of this study was to evaluate the effects of various antinutritional factors and extrusion at the level of cholesterol, triglycerides, total protein and serum testosterone in broiler chickens. The experiment was set up as four treatments with four replications, where the chickens fed diets with different soybean varieties and different way of processing. The groups were: SS-raw standard strain, SL-raw soybeans with low levels of Kunitz trypsin inhibitor, SGstandard extruded soybeans and extruded soybeans LG with low levels of trypsin inhibitors. Significantly higher cholesterol levels compared to the SS group (3,0125 mmol/l) was in SL (3,6125 mmol/l) and SG (3,8875 mmol/l) group, while in relation to the LG (3,4 mmol/l) group was higher but the difference was not significant (p> 0.05). Triglyceride level was highest in the LG group (1,6375 mmol/l), followed by SL (1,425 mmol/l) and SG (1,125 mmol/l) groups and between these three groups no statistically significant differences. The lowest level of triglycerides in the SS group and is significantly lower than in the other three groups. Total protein level was highest in the SL group and significantly higher than the SG and LG groups (p <0.05) and highly significant difference compared to the SS group. Differences between groups SS, SG and SL are not statistically significant.The experiment confirmed that in addition to Kunitz trypsin inhibitors are heat labile and other factors that influence different biochemical parameters of blood.Cilj rada je bio da se ispita efekat razlicitih antinutritivnih faktora i ekstrudiranja na nivo holesterola, triglicerida, ukupnih proteina i testosterona u serumu brojlerskih pilica. Ogled je postavljen kao cetiri tretmana sa po cetiri ponavljanja, pri cemu su pilici hranjeni smesama sa razlicitim sortama soje i razlicitim nacinom obrade iste. Grupe su bile: SS-sirova standardna soja, SL-sirova soja sa snizenim nivoom Kunitz tripsin inhibitora, SG-standardna ekstrudirana soja i LG-ekstrudirana soja sa snizenim nivoom tripsin inhibitora. Znacajno visi nivo holesterola u odnosu na SS grupu je i u SL grupi, a visi je i u LG grupi u odnosu na SS grupu, ali razlika nije znacajna (p>0,05). Izmedju SL, SG i LG grupe nema statisticki znacajne razlike u nivou holesterola u serumu. Koncentracija triglicerida je najvisa u LG grupi, zatim slede SL, pa SG grupa i izmedju ove tri grupe nema statisticki znacajne razlike. Najnizi nivo triglicerida je u SS grupi i on je statisticki znacajno nizi u odnosu na ostale tri grupe. Nivo ukupnih proteina najvisi je u SL grupi i znacajno je visi u odnosu na SG i LG grupu (p<0,05) i visoko znacajna razlika je u odnosu na SS grupu. Razlike izmedju grupa SS, SG i SL nisu statisticki znacajne, pri cemu je najniza koncentracija ukupnih proteina izmerena u SS grupi. Oled je potvrdio da pored Kunitz tripsin inhibitora postoje i drugi termolabilni faktori koji razlicito uticu na biohemijske parametre krvi. PR Projekat Ministarstva nauke Republike Srbije, br. TR 31033