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Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1327
EFFECT OF USING AVOCADO, CHIA OIL AND THEIR MIXTURE IN
BROILER DIETS ON PRODUCTIVE PERFORMANCE AND SOME
CHEMICAL CHARACTERISTICS OF MEAT
A. A. Qassim*2
L. K. Bandr1 F.M. Alkalani2
Researcher Prof. Expert
1Dep. Animal Produ., Coll Eng. Sci. Agri., University of Baghdad, Iraq
2 Dep. Animal Resou. Resear., Poult. Rese. Station, Minis. Agri., Office of Agri. Rese.,
Baghdad, Iraq
E-mail: alhasan.ahmed1101a@coagri.uobaghdad.edu.iq
ABSTRACT
This study was conducted in the field of the Poultry Research Station of the animal resources
Department / office of Agricultural Research / Ministry of Agriculture from the period 4th April to16th
May2021.This study was aimed to investigate the effect of using avocado and chia oil and their mixture
in broiler diets on the final productive performance and meat cholesterol concentration and measuring
meat oxidation indicators after storing it for 60 days 300 one-day-old (Ross308) chicks were fed on
diets that used avocado oil and chia with percentages of 0, 0.2, 0.4, 0.6%, respectively, and their
mixture consisting of 0.0, 0.1, 0.2, 0.3 each of avocado and chia oil (50% avocado + 50% chia oil). The
experiment included treatments with 3 replicates for each treatment (10 birds/replicates). The
results showed a high significant improvement (P < 0.01) in the productive performance of (average
body weight, weight gain, feed intake and feed conversion ratio) for the interactions of avocado and
chia oil mixture treatments with a usage rate of 0.6% compared with the interactions of the control
treatment and the rest of the interactions of the used oils. The results showed ahigh significant
decrease (P < 0.01) in the concentration of cholesterol, Malondialdehyde(MDA) and the peroxide value
(PV) of fat for the treatments of interaction the oil mixture and the usage rates of 0.2, 0.4 and 0.6% in
broiler's meat that stored for 60 days.
Key words: Average Body Weight, Meat Cholesterol, Malondialdehyde, Peroxide Value
*Part of PhD. Dissertation of the 1st author
-2024 5)
2*
300(Ross308)
P
P
*
Received://, Accepted://
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1328
INTRODUCTION
The scientific developments that took place at
the beginning of the third millennium, which
included all aspects of life, including the
poultry industry and the production of highly
efficient commercial flocks in terms of speed
of growth and food conversion, and this
development led to the emergence of problems
in breeding through a decrease in the
immunity of birds and the occurrence of
development and resistance to diseases that
affect the flocks forcing breeders to use
medicines and drugs on a large scale by adding
them to poultry diets, but these additions have
negative effects on products (meat, eggs) that
are consumed by humans, which forcing
researchers in nutrition science to seek to find
natural food additives and alternatives that
improve the health status and the immunity of
birds because it contains effective natural
substances (6). And then its ability to improve
the productive and physiological performance
of birds, and these additives include medicinal
plants, oil seeds or active substances extracted
from them, as well as essential oils (10). As
these natural additives work positively
affecting the growth and improving the
performance of poultry by various ways,
including stimulating the digestion and
metabolism process, and may have anti-
microbial properties that negatively affect the
performance of birds, including broilers,
which improves growth rates and rates of food
utilization and it also positively affects the
chemical and qualitative characteristics of the
carcass, so it is used as a substitute for
industrial additives, drugs and antibiotics (5).
Among the oils that have been adopted in
recent years is avocado oil, which is extracted
from the fruits of avocado, and this oil is one
of the modern nutritional oils and it is a rich
source of fatty acids and antioxidants, it is
characterized by containing effective
compounds such as glutathione Duester (14),
which reduces the risk of cancer. Ortiz et
al(25) indicated that avocado oil contains
biologically active compounds, its importance
lies within its antioxidant role and preventing
the formation of free radicals such as
carotenoids, tocopherols and chlorophyll Ortiz
et al (26) indicated the addition of avocado oil
to hamsters and rats at a rate of 1 g / 250 g of
Body weight improved the growth rate of the
animals and decreased oxidative stress (free
radicals) in the liver. And in another study that
included adding avocado oil to the hamster’s
food, it found an improvement in liver
function and stimulating it to produce the
enzyme aspartate aminotransferase responsible
for the metabolism and transport of amino
groups in proteins (1). While Toro et al (34)
showed that adding 5-6 A g/250 g weight of
Swiss mice stimulated the body to produce
androgens by regulating the metabolism of
Lipoproteins in the body, in another study
conducted by Nicolella et al(23) ,they
discovered that avocado oil works to protect
and regulate the work of the genetic material
of cells, in addition to protect the cells’ DNA
from compounds that cause DNA damage,
such as methyl Methano sulfonat and
doxorubicin. In addition to its protective role
of DNA and chromosomes and protecting
them from damage caused by radiation,
especially gamma rays (2),and another
important and recently adopted oil is chia oil,
which is one of the types of essential and
therapeutic oils (4). In addition, it is an
important source of omega 3 and 6 (7). It is a
rich source of alpha-linolenic acid (11) and has
excellent biological properties as an
antioxidant because it contains antioxidant
compounds such as tocopherols and plant
sterols. One of the benefits of chia oil is that it
reduces heart disease and cancer (20).
Moreover, Simopoulos (32) noticed that when
using chia seeds in feeding hamsters, mice and
rabbits, it stimulated growth and improved the
physiological indicators of the animal and
reduced the concentrations of lipid oxidation
indicators in the blood serum. While Ayerza et
al (9) indicated that when using chia seeds in
broiler diets by 15%, it increased body weight
and improved the of feed conversion
efficiency and the quality of fatty acids in
meat. Meineri et al(19) observed that adding
chia seeds to rabbit diets by 10-15% increased
the body weight rate, improved feed
conversion ratio, and improved the quality of
fatty acids in rabbit meat. Ibrahim (17) noted
that the use of chia seeds in broiler diets by 8%
improved the productive and physiological
performance, and the use of chia seeds led to a
decrease in fat oxidation indicators in meat
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1329
stored for 30 days. This study aimed to use
both avocado, Chia oil and their mixture at
different levels in broiler diets, and to study
their effect and the effect of the interaction
between the oil type and the percentage of
usage, and to find the best combination of
interaction between them in the productive
performance and the range of their effect on
cholesterol concentration and oxidation status
for the stored meat for 60 days by studying the
indicators of lipids oxidation in meat.
MATERIAIS AND METHODS
This study was conducted in the field of the
poultry research station of the Animal
Production Department / Agricultural
Research Department / Ministry of Agriculture
for the period 4/4/2021 to 16/5/2021. Three
hundred (Ross308) chicks of one-day old were
used, with an average weight of (38.72
g).Birds were randomly distributed to 10
treatments of three replicates (10
birds/replicate). The birds were fed on diets
that used avocado, Chia oil and their mixture
(50% avocado + 50% Chia oil) at a percentage
of 0, 0.2, 0.4, 0.6%, respectively, and with
three diets according to the age of the bird,
which is the starter diet (1-10 days) and
grower diet (11-22 days) and finisher diet for
the period (23-42 days) and according to tables
(1, 2, 3).Feed and water were provided ad
libitum along the duration of the experiment.
Birds were housed with continuous light with
the lighting parts for 1 h to reorganize the
birds to extinguish the electric current and
heating controlled by gas incubator. The
cumulative productivity characteristics that
included body weight averages, weight gain,
feed intake and feed conversion ratio were
measured. The estimation of the cholesterol
concentration in meat was carried out in the
laboratories of the Ministry of Science and
Technology / Department of Environment and
Water using gas chromatography (GC)
technology according to the method (18).
Indicators of fat oxidation in frozen chicken
meat samples were measured by estimating
thiobarbitic acid (TBA) values according to
the method of Rahman et al. (27). The value of
peroxide for fat in meat was estimated based
on the method of Sallam et al. (29). The
experiment statistically analyzed the effect of
three factors (3×4) applied with a completely-
factorial Randomize design (CRD) to study the
effect of oil type, concentration and overlap in
different characteristics and the significant
differences between the averages were
compared with Duncan's polynomial test using
the pre-made statistic (S.P.S.S) (33) was used
in the statistical analysis of the data according
to the following mathematical model:
Yijk = µ + Ai+Bj+ABij + eijk
Where Yijk = Observation values j of the
treatment i ; µ =Population mean ; Ai =
The effect of 1st factor is the type of oil i (1-
3); Bj = The effect of the 2nd factor is the
percentage of use j(1-4); ABij = the effect of
interaction between the percentage of usage
and the type of oil ; eijk= random error. It
was assumed to be independently and
normally distributed with mean zero and
variance δ2e
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1330
Table 1.percent composition of starter diets (1-10d.)
1 Soybean meal used an Argentine source of crude protein content by 48% and 2440 M.E.
Kcal/ Kg.2 Protein Meal User Product From Netherlands Origin Brocon Contain 40% Crude Protein Kcal / Kg M.E.,
Protein % Crude Fat 2.20% Crude Fiber 5%, Calcium 4.68% ,Phosphorus 3.85% Lysine 4.12%, Methionine 4.12% ,
Methionine Plus Cystine 0.42%, Tryptophan 0.38%, Threonine 1.70%.3 Avocado oil's metabolizable energy (8840 Kcal M.E/
Kg).4 Chi seed oil's metabolizable energy (85471 Kcal M.E/ Kg). 5According on NRC (24).
Table 2. percent composition of grower diets(11-22d.)
1 Soybean meal used an Argentine source of crude protein content by 48% and 2440 M.E.
Kcal/ Kg.2 Protein Meal User Product From Netherlands Origin Brocon Contain 40% Crude Protein Kcal
/ Kg M.E., Protein % Crude Fat 2.20% Crude Fiber 5%, Calcium 4.68% ,Phosphorus 3.85% Lysine 4.12%,
Methionine 4.12% , Methionine Plus Cystine 0.42%, Tryptophan 0.38%, Threonine 1.70%.3 Avocado oil's
metabolizable energy (8840 Kcal M.E/ Kg).4 Chi seed oil's metabolizable energy (85471 Kcal M.E/ Kg).
5According on NRC (24).
Ingredients
Treatment
control
A0.2
A0.4
A0.6
C0.2
C0.4
C0.6
M0.2
M0.4
M0.6
Yellow corn
39.5
39.5
39.5
39.5
39.5
39.5
39.5
39.5
39.5
39.5
Wheat
18
18
18
18
18
18
18
18
18
18
Soybean meal 1
32
32
32
32
32
32
32
32
32
32
Protein meal 2
5
5
5
5
5
5
5
5
5
5
Vegetable oil
3
2.8
2.6
2.4
2.8
2.6
2.4
2.8
2.6
2.4
Avocado oil3
-
0.2
0.4
0.6
-
-
-
0.1
0.2
0.3
Chia seed oil4
-
-
-
-
0.2
0.4
0.6
0.1
0.2
0.3
D.C.P
0.7
0.7
0.7
0.7
0.7
0.7
0.7
0.7
0.7
0.7
Lime stone
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.2
NaCl
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
Methionine
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
Lysine
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
Total
100
100
100
100
100
100
100
100
100
100
Calculated Values5
Kcal M.E. / Kg Diet
3041
3041
3040
3040
3040
3039
3038
3040
3040
3039
Crude Protein %
23
23
23
23
23
23
23
23
23
23
Crude Fat %
5.5
5.3
5.1
4.9
5.3
5.1
4.9
5.3
5.1
4.9
Crude Fiber %
2.8
2.8
2.8
2.8
2.8
2.8
2.8
2.8
2.8
2.8
Ca %
0.98
0.98
0.98
0.98
0.98
0.98
0.98
0.98
0.98
0.98
P %
0.49
0.49
0.49
0.49
0.49
0.49
0.49
0.49
0.49
0.49
Methionine + Cystine
%
1.12
1.12
1.12
1.12
1.12
1.12
1.12
1.12
1.12
1.12
Lysine %
1.49
1.49
1.49
1.49
1.49
1.49
1.49
1.49
1.49
1.49
Ingredients
Treatment
control
A0.2
A0.4
A0.6
C0.2
C0.4
C0.6
M0.2
M0.4
M0.6
Yellow corn
46
46
46
46
46
46
46
46
46
46
Wheat
15
15
15
15
15
15
15
15
15
15
Soybean meal 1
28
28
28
28
28
28
28
28
28
28
Protein meal 2
5
5
5
5
5
5
5
5
5
5
Vegetable oil
4
3.8
3.6
3.4
3.8
3.6
3.4
3.8
3.6
3.4
Avocado oil3
-
0.2
0.4
0.6
-
-
-
0.1
0.2
0.3
Chia seed oil4
-
-
-
-
0.2
0.4
0.6
0.1
0.2
0.3
D.C.P
0.5
0.5
0.5
0.5
0.5
0.5
0.5
0.5
0.5
0.5
Lime stone
1.14
1.14
1.14
1.14
1.14
1.14
1.14
1.14
1.14
1.14
NaCl
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
Methionine
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
Lysine
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
Total
100
100
100
100
100
100
100
100
100
100
Calculated Values5
Kcal M.E. / Kg Diet
3158
3158
3158
3158
3158
3158
3158
3158
3158
3158
Crude Protein %
21.2
21.2
21.2
21.2
21.2
21.2
21.2
21.2
21.2
21.2
Crude Fat %
6.7
6.5
6.3
6.1
6.5
6.3
6.1
6.5
6.3
6.1
Crude Fiber %
2.7
2.7
2.7
2.7
2.7
2.7
2.7
2.7
2.7
2.7
Ca %
0.90
0.90
0.90
0.90
0.90
0.90
0.90
0.90
0.90
0.90
P %
0.44
0.44
0.44
0.44
0.44
0.44
0.44
0.44
0.44
0.44
Methionine +
Cystine %
0.96
0.96
0.96
0.96
0.96
0.96
0.96
0.96
0.96
0.96
Lysine %
1.29
1.29
1.29
1.29
1.29
1.29
1.29
1.29
1.29
1.29
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1331
Table 3. percent composition of finisher diets(23—42)
1 Soybean meal used an Argentine source of crude protein content by 48% and 2440 M.E.
Kcal/ Kg.2 Protein Meal User Product From Netherlands Origin Brocon Contain 40% Crude Protein Kcal
/ Kg M.E., Protein % Crude Fat 2.20% Crude Fiber 5%, Calcium 4.68% ,Phosphorus 3.85% Lysine 4.12%,
Methionine 4.12% , Methionine Plus Cystine 0.42%, Tryptophan 0.38%, Threonine 1.70%.3 Avocado oil's
metabolizable energy (8840 Kcal M.E/ Kg).4 Chi seed oil's metabolizable energy (85471 Kcal M.E/ Kg).
5According on NRC (24).
RESUITS AND DISCUSSION
The results showed, according to Table (4),
that there was a significant increase (P < 0.01)
in the average body weight at 42 days of age
for the treatment of the oil mixture compared
with avocado oil and chia oil, as for the effect
of the percentage of used oil, it was found that
there was a significant increase (P < 0.01) in
the treatments in which the oil was used by
0.6% compared with the rest of the proportions
(0.0, 0.2, 0.4%) respectively, and a highly
significant increase (P < 0.01) in the average
body weight was observed among the
treatments in which oils (avocado and chia)
were used. With a percentage of (0.2, 0.4 %)
compared with the treatment void of these oils,
while the results showed on the level of
interaction between the percentage of usage
and the type of oil used that the treatment of
the mixture of oil (M0.4, M0.6) and by 0.6%
showed a high significant (P<0.01) in the
average body weight (2991.67 and 3045.67) g
respectively, compared with the rest of the
interactions and the treatment void of the used
oils. The results of Table (4) indicated that the
oil mixture led to a highly significant increase
(P < 0.01) in the total weight gain at the age of
42, as it recorded (2819.45) g compared with
avocado and chia oil which recorded (2671.20,
2680.93) g, respectively. As for the effect of
the oil usage percentage, it was noted that the
usage percentage by 0.6% showed a highly
significant surpass (P<0.01) in the overall
weight gain rate compared with the other
usage percentages (0, 0.2, 0.4 %). A highly
significant surpass (P < 0.01) was shown for
this characteristic at 0.2 and 0.4% use
percentages, compared with treatments void of
avocado and chia oil, and these results showed
a highly significant agreement (P < 0.01) on
the level of interaction between the
percentages and the type of the used oil, as the
treatment of the oil mixture (M0.6) had the
highest weight gain compared to the rest of the
interactions in the experiment. The results
showed a highly significant increase (P < 0.01)
in the feed consumption ratio, as the
consumption of birds whose diet was mixed
with oil was increased compared with birds
fed on avocado and chia oil. As for the
Ingredients
Treatment
control
A0.2
A0.4
A0.6
C0.2
C0.4
C0.6
M0.2
M0.4
M0.6
Yellow corn
45
45
45
45
45
45
45
45
45
45
Wheat
20
20
20
20
20
20
20
20
20
20
Soybean meal 1
23.54
23.54
23.54
23.54
23.54
23.54
23.54
23.54
23.54
23.54
Protein meal 2
5
5
5
5
5
5
5
5
5
5
Vegetable oil
4.6
4.4
4.2
4
4.4
4.2
4
4.4
4.2
4
Avocado oil3
-
0.2
0.4
0.6
-
-
-
0.1
0.2
0.3
Chia seed oil4
-
-
-
-
0.2
0.4
0.6
0.1
0.2
0.3
D.C.P
0.4
0.4
0.4
0.4
0.4
0.4
0.4
0.4
0.4
0.4
Lime stone
1.1
1.1
1.1
1.1
1.1
1.1
1.1
1.1
1.1
1.1
NaCl
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
Methionine
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
Lysine
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
0.13
Total
100
100
100
100
100
100
100
100
100
100
Calculated Values5
Kcal M.E. / Kg Diet
3225
3225
3225
3225
3225
3225
3225
3225
3225
3225
Crude Protein %
19.6
19.6
19.6
19.6
19.6
19.6
19.6
19.6
19.6
19.6
Crude Fat %
7.3
7.1
6.9
6.7
7.1
6.9
6.7
7.1
6.9
6.7
Crude Fiber %
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
Ca %
0.85
0.85
0.85
0.85
0.85
0.85
0.85
0.85
0.85
0.85
P %
0.42
0.42
0.42
0.42
0.42
0.42
0.42
0.42
0.42
0.42
Methionine +
Cystine %
0.91
0.91
0.91
0.91
0.91
0.91
0.91
0.91
0.91
0.91
Lysine %
1.17
1.17
1.17
1.17
1.17
1.17
1.17
1.17
1.17
1.17
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1332
percentages of the used oil, the results showed
a high significant decrease
( P<0.01) in feed consumption for birds that
used oils by 0.2, 0.4 and 0.6% in their diets,
which recorded the lowest consumption of
feed (3699.63, 3770.19 and 3790.24) g
respectively, compared with birds that did not
use oils, which recorded (4,095.53) g. As for
the level of interaction between the type of oil
and the percentage of use, feed consumption
increased significantly (P < 0.01) among birds
that used the oil mixture (M0.6) in their diets by
0.6% compared with the rest of the
interactions between the type of oil and the
percentage of its use. The results of the
experiment (Table 4) indicate that the use of
avocado oil in meat broiler diets has achieved
a highly significant (P < 0.01) improvement in
the feed conversion ratio compared to chia oil
and the mixture. As for the effect of usage
percentages, the percentages 0.2, 0.4 and 0.6%
respectively, achieved the best food
conversion ratio with high significant
differences (P < 0.01) compared to the birds
that did not use avocado and chia oil in their
diets, and the interaction effect between the
type of oil and the percentage of use recorded
a high significant improvement (P < 0.01) for
the birds fed on avocado oil. (A0.6) by 0.6%, as
well as chia oil (C0.2) by 0.2%, and (M0.2) oil
mixture by 0.2% are the most efficient food
conversion ratio compared to the rest of the
interactions. The results showed, according to
Table (5), that there was a significant decrease
(P < 0.01) in the concentration of meat
cholesterol in birds that were fed on both
avocado oil and oil mixture, compared with
chia oil, which recorded the highest
concentration of cholesterol in meat, as for the
effect of the proportion of oil The results
indicated that there was a significant decrease
(P < 0.01) in the concentration of meat
cholesterol for birds in which oils were used in
proportions (0.2, 0.4 and 0.6 %) compared
with birds that did not use avocado and chia
oil in their diets. In addition, a Significantly
high decrease was noted (P < 0.01) in the meat
cholesterol concentration of birds that used
oils in their diets by 0.6% compared with the
levels of 0.2 and 0.4%. And the effect of the
interaction between the type of oil and the
percentage of use, a highly significant
decrease (P < 0.01) was observed in the
concentration of cholesterol in meat of the
birds of the treatments (A0.2, A0.4, C0.6, M0.2,
M0.4 and M0.6 compared with the rest of the
interaction in the study. It was observed when
using avocado oil and chia oil in broiler diets
that there was a significant decrease (P < 0.01)
in the number of milligrams of
Malondialdehyde (MDA) compared to the oil
mixture of meat stored for 60 days. There was
a significant decrease (P < 0.01) the effect of
the percentage of use had a clear role in
reducing the concentration of
Malondialdehyde in meat, it is noticed that
there is a high significant decrease for all
percentages of use 0.2, 0.4 and 0.6% compared
with the control treatment void of used oils - in
addition, the percentage of use was 0.4% the
least significant (P < 0.01) compared to the
rest of the percentages of use and then
followed 0.2 and 0.6% respectively. As for the
interaction effect between the type of oil and
the percentage of use on the concentration of
Malondialdehyde in meat stored for 60 days, It
was noticed from the results that there was a
highly significant decrease (P < 0.01) in the
concentration of Malondialdehyde for the
interactions of treatments (A0.2, A0.4, A0.6, C0.2,
C0.4, C0.6, M0.2, M0.4, M0.6) compared with the
interactions of the control treatment (A0, C0,
M0), in addition, a highly significant decrease
(P<0.01) was observed in the concentration of
Malondialdehyde for the interaction of
avocado oil and oil mixture (A0.6, M0.4)
compared with the interactions (A0.2, A0.4, C0.2,
C0.4, C0.6, M0.2, M0.6), and a highly significant
decrease (P < 0.01) in the Malondialdehyde
concentration was also observed between the
interaction of avocado oil treatment ( A0.4)
compared with the rest of the interactions of
the treatments (A0.2, C0.2, C0.4, C0.6, M0.2, M0.6).
The results showed a significant decrease (P <
0.01) in the value of peroxide in birds that fed
on avocado oil and the mixture, compared with
chia oil, which recorded the highest value of
fat peroxide in meat. As for the effect of the
percentage of use, a significant decrease
(P<0.01) was observed in the value of fat
peroxide for meat in all percentages of oils
usage (0.2, 0.4 and 0.6 %) respectively,
compared with those that did not use avocado
and chia oil in their diets. While the
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1333
percentage of use was 0.6%, it recorded the
best significant decrease (P < 0.01) when
compared with the rest of the percentage of
use (0.2 and 0.4%) in the decrease in the value
of fat peroxide in meat stored for 60 days. As
for the level of the interaction effect between
the type of oil and the percentage of use, as the
use of the oil mixture was (M0.6) by 0.6%, to a
highly significant decrease (P < 0.01) in the
value of meat fat peroxide compared with the
rest of the interactions. The reason may be due
to the improvement in the productive
performance of the birds that were used in
their diets, the oil mixture (50% avocado oil +
50% chia), because it contains alpha-Linolenic
acids and linoleic acid, which are among the 3
and 6 omega acids that its source is chia oil, in
addition to the cause of its oil contains oleic
acid, which is one of the omega-9 acids, which
comes from avocado oil, so the oil mixture is
an integrated source of necessary and essential
fatty acids that stimulate growth by stimulating
the liver to produce enzymes and activate the
metabolism process inside the bird’s body (15
and 31). The reason for the improvement
in production performance may be due to the
oil mixture, through the creation of a
synergistic mixture of high nutritional value
containing tocopherols (alpha and gamma)
compounds, which are sourced from avocado
oil and tocopherols (alpha, gamma, and sigma)
in addition to squalene, which are sourced
from Chia oil and these compounds are natural
antioxidants that improve the health status of
the bird and reduce oxidative stress, which
leads to an improvement in the productive
performance of birds that used the oil mixture
in their diets (15and30), as Ayerza et al (8)
indicated that the use of chia oil in feeding rats
led to a improvement in the palatability of
food, an increase in its consumption, and an
improvement in food metabolism and
absorption, and as a result, production
performance may improve in general. In
addition, one of the reasons that improved the
production performance is the use of an oil
mixture containing the necessary minerals
(boron, manganese, magnesium, aluminum,
calcium, zinc, arsenic and strontium), which
are sourced from chia oil and in ideal
proportions, as these mineral elements
improve productive performance where most
of these elements enter as enzymatic
accompaniments to the metabolic processes
inside the body, and that strontium works to
increase calcium metabolism and stimulate the
liver to increase calcium deposition in the
bones and increase the growth rate of the
bird’s body. In addition to the role of arsenic,
which works to kill harmful microorganisms,
which improves the internal environment of
the intestine, thus improving its productive
performance (12). In addition, the oil mixture
contains campestanol and sitostanol, which act
as a natural antibiotic in reducing the number
of harmful microorganisms and increasing
beneficial microorganisms such as lactic acid
bacteria, which creates an ideal environment
for digestion and optimization of nutritional
compounds in the diet, which in turn improves
production performance and food conversion
ratio (21). The reason for the low
concentration of cholesterol in meat may be
due to the use of the oil mixture because it
contains sterols of the type (beta and stigma)
and campesterol, which are sourced from
avocado and chia oils, forming an oily mixture
with a high content of plant sterols
(phytosterols) that reduce the absorption of
cholesterol in the intestine. In addition to its
effect on increasing the formation of proteins
that transport high-density lipoprotein, which
in turn increases the anabolic steroid
hormones, which leads to a decrease in the
concentration of cholesterol and fat in meat in
particular, and to improve productive
performance and growth increase in general
(28). The reason for the low concentration of
cholesterol in the treatment of the oil mixture
because it contains a high concentration of
alpha-Linolenic acid, which comes from chia
oil, which is one of the related fatty acids that
increase the gene expression of liver cells in
increasing fat metabolism and contains oleic
acid, which comes from avocado oil Which
increases liver metabolism and lowers
cholesterol in meat (4 and 13). As for the
indicators of fat oxidation in meat, the reason
for their decrease may be attributed to the use
of the oil mixture on a mixture of tocopherols
and carotenoids, which are both sourced from
avocado oil and chia, in addition to stimulating
the liver to produce antioxidant enzymes such
as glutathione peroxidase, preventing the
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1334
formation of free radicals, which leads to a
decrease in oxidation indicators in meat (16
,22,26 ).
Conclusion
We conclude from this study that the use of
avocado oil , Chia oil and their mixture (50%
avocado + 50% chia) improved the productive
performance of broilers and reduced
cholesterol concentration and fat oxidation
indicators in meat stored for 60 days. Thus, the
usage of oil mixture rich in omega (3, 6, 9)
fatty acids and effective and antioxidant
compounds at a percentage of 0.4-0.6% may
enable us to produce meat classified as
functional meat with high nutritional and
health value for humans
Table 4. Effect of using different oil levels of avocado ,chia and their mixture and to the
broiler diets on average body weight, total weight gain, total feed intake and food conversion
ratio, the total period of the experiment at 42 days of age
Factor
Means Std. Error
studied traits
Final body Weight
Final gain
Feed intake
F.C.R
Oil type
(g)
(g)
(g)
g/g
Avocado
2709.67±30.31b
2671.20±0.27b
3641.88±92.59c
1.36±0.05b
Chia
2719.58±4.16b
2680.93±4.03b
3836.96±61.96b
1.43±0.04a
Mix
2858.50±58.66a
2819.45±58.49a
4037.86±41.15a
1.43±0.03a
Sg.
**
**
**
**
Concentration
0
2548.678.24 d
2510.538.11d
4095.5330.34a
1.630.01a
0.2
2770.6722.40 c
2732.0022.28c
3699.6349.63c
1.350.01 b
0.4
2825.4442.36 b
2786.4242.26b
3770.1958.90bc
1.350.01b
0.6
2905.5636.06 a
2866.4935.93a
3790.2442.69b
1.310.03c
Sg.
**
**
**
**
Interaction
Control
2548.6716.49c
2510.5316.23e
4095.5360.68ab
1.630.02a
A0.2
2729.6714.24b
2691.2714.33d
3663.4715.25c
1.350.01bc
A0.4
2745.339.40b
2706.339.84d
3588.6710.57c
1.320.003c
A0.6
2815.0017.50ab
2776.6717.67c
3249.8758.34d
1.170.01 d
C0.2
2734.33±29.00b
269.87±28.92d
3587.60±68.00c
1.33±0.03c
C0.4
27339.33±18.55b
2700.67±18.41d
3743.57±36.65c
1.38±0.01b
C0.6
2856.00±2.64ab
2816.67±2.90c
3921.13±18.00b
1.39±0.005b
M0.2
2848.00±22.12ab
2808.87±21.93c
3877.83±19.15bc
1.38±0.01c
M0.4
2991.67±19.22ab
2952.27±19.17b
3978.33±41.14bc
1.34±0.01bc
M0.6
3045.67±12.12a
3006.13±12.12a
4199.73±46.75a
1.39±0.008b
Sg.
**
**
**
**
Means having with the different letters in same column differed significantly
** (P<0.01), NS: Non significant
A: avocado oil C: chia oil M: mixture (50% avocado oil + 50 chia oil)
Iraqi Journal of Agricultural Sciences –2024:55(4):-1 Qassim & et al.
1335
Table 5. Effect of using different oil levels of avocado , chia oil and their mixture to the
broiler diets on cholesterol, Malondialdehyde (MDA) concentration and peroxide value after
storing meat for 60 days
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0.0466±0.0008d
3.510±0.005b
M0.6
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0.0610±0.011b
2.970±0.011c
Sg.
**
**
**
Means having with the different letters in same column differed significantly
** (P<0.01), NS: Non significant
A: avocado oil C: chia oil M: mixture (50% avocado oil + 50 chia oil)
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