ASSESSMENT OF THE EFFECT OF α-LIPOIC ACID SUPPLEMENTATION TO THE DIET WITH DIFFERENT DIETARY ENERGY LEVELS ON BROILER PERFORMANCE AND ATIOXIDANTS STATUS

The present study aimed to assess if there is any synergistic or antagonistic effect between α-lipoic acid (ALA) and dietary energy levels in increasing growth performance traits as well as minimizing fat deposition of broiler. Three hundred and sixty one-day-old unsexed Cobb broilers chicks were assigned randomly to 8 equal experimental groups; with three replicates of 15 chicks each. The feeding consists of three stages; the first was (starting period), its basal diet contained 22 % CP and lasted for 3 weeks. The second was (growing period), its basal diet contained 20 % CP and lasted for 2 weeks. The third period was (finishing period), its basal diet contained 18 % CP at the last week of the experiment. Within each protein level used, two levels of energy (3000 and 3200 Kcal / kg diet) were tested with various levels of α-lipoic acid (0, 50, 75 and 100 mg / kg diet). So, the experimental design was a factorial 2 energy levels × 4 α-lipoic acid levels. Results showed that, Significant effects of α-Lipoic acid, diet energy levels and their interaction on chicks weight gain (WG), feed consumption (FC), and feed conversion ratio (FCR). Significant declines in dressing, front part, hind part, giblets, and abdominal fat with increasing α-Lipoic acid level in the diet. Muscle (thigh and breast) antioxidants statuses were vary significantly with α-Lipoic acid, diet energy level, and their interaction. Overall, blood total lipids, triglycerides, and cholesterols have decreased significantly with increasing α-Lipoic acid levels. Moreover, only total lipids increased with increased dietary energy. Remarkable improvements were noticed in the plasma oxidative statues including TAC, SOD, GSH-px, and MDA. From the obtained results, it could be concluded that ɑ-lipoic acid supplementation at the level of 100 mg/kg diet provides significant natural antioxidant which boosts the oxidative status of meat and blood regardless the energy level in the diet.