Comparative study of intestinal segments development and some blood constituents in meat- and egg‐type chicks | ||
| Al-Azhar Journal of Agricultural Research | ||
| Volume 48, Issue 1, June 2023, Pages 117-127 PDF (818.48 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajar.2023.316062 | ||
| Author | ||
| R. A. Abo-Salem* | ||
| Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt | ||
| Abstract | ||
| The digestive system of birds has unique aspects in that they ingest their feed. The genetic development of highly productive breeds chosen for either egg or meat production is essential to the commercial chicken industry. The study was done to investigate the anatomical differences in the gastrointestinal tract and some blood constitutes of broiler and layer breeds. A total number of 600 female chicks (300 chicks from Ross 308 as meat-type and 300 chicks from Lohmann Selected Leghorn (L.S.L.) as egg-type) were used in the study. The birds were randomly distributed among three replicates for each chick type and each replicate contained 100 birds. The experiment started from the first week to the fifth week of age. A comparative study of intestinal segments development was done between both types of chicks according to their chronological age regardless of their weight differences including BWT, BWG and FI, weights, lengths and density of duodenum, jejunum, ileum, cecum, and rectum. Also, plasma albumin, triglycerides, cholesterol, and HDL were measured. Results indicated that BWT, BWG, FI, weights, lengths and density of the duodenum, jejunum, ileum, cecum, and rectum in the Ross 308 meat-type chicks were significantly(P≤0.05) higher than L.S.L. egg-type chicks through weeks of study. Triglycerides, cholesterol and HDL were significantly higher in the Ross 308 meat-type compared with the L.S.L. egg-type chicks. Bases upon these results, it can be concluded that all variables were superior in the Ross 308 meat-type chicks compared to the L.S.L. egg-type chicks. | ||
| Keywords | ||
| Segments; Lengths; Weights; Meat; Egg | ||
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