The effectiveness of the Madufor® feed additive in hyperthermia conditions for broiler chickens

Among the severe lightning-fast pathological processes that affect farm animals and poultry of all age categories, it is worthwhile to highlight overheating and dehydration, which are especially common in the southern regions of the country. The paper presents the results of studies on the effective...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-08, Vol.548 (8), p.82045
Main Authors: Slozhenkina, M I, Komarova, Z B, Golovin, V V, Krotova, O E, Tarasov, E N
Format: Article
Language:English
Subjects:
Additives
Calcium
Chickens
Dehydration
Erythrocytes
Feed additives
Food additives
Heat stress
Heat tolerance
Hematocrit
Hemoglobin
Hyperthermia
Mineral composition
Overheating
Phosphorus
Physiology
Platelets
Potassium
Poultry
Poultry farming
Weight
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Summary:Among the severe lightning-fast pathological processes that affect farm animals and poultry of all age categories, it is worthwhile to highlight overheating and dehydration, which are especially common in the southern regions of the country. The paper presents the results of studies on the effectiveness of Madufor® feed additives in heat stress of broiler chickens. According to the results of hematological studies, it was found that the content of red blood cells, hemoglobin, hematocrit and platelets in the blood of chickens of the control group was at the upper boundary of the physiological norm or slightly exceeded them. Thus, the level of red blood cells in the control group was 4.18·1012/l, hemoglobin 107.11g/l, hematocrit 39.32% and platelets 232.85·109/l, and in the experimental group these indicators were within the physiological norm and amounted to 3.47·1012/l, 103.89g/l, 34.48% and 168.85·109/l, respectively, which indicates the normalization of metabolic processes in the body of broiler chickens under the influence of the Madufor® feed additive. In the blood serum of broiler chickens in the control group, an increased total protein content of 5.28g/l (11.91%; P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/548/8/082045