Effect of Adding Different Levels of ( Citric acid and Malice acid and Oxalic acid and their mixture) to Diet on productive performance of broiler.

Abstract

     Experiment was conducted in a poultry station affiliated  the holy Karbala agriculture directorate for the period from 10/31/2015 to 12.12.2015 used in 900 chick meat breed of Rose - 308. The study included adding two different levels of each of the individually organic acids and synergistic and at different concentrations the to see their impact on performance and productivity them. the chicks were distributed randomly on nine treatments by 100 chicks each treatment and chicks divided randomly into four replications (25 chicks each repeater).  

 First treatment T1 as control group with out any additive, Second treatment T2 adding of Citric acid 0.75 g / kg diet, Treatment T3 adding of Citric acid 1.5 g / kg diet, Fourth T4 treatment adding of Maleic acid 0.75 g / kg diet, Fifth treatment T5 adding of Maleic acid 1.5 g / kg diet, Sixth treatment T6 adding of Oxalic acid 0.75 g /kg diet, Seventh treatment T7 adding of   Oxalic acid. 1.5 g / kg diet, Eighth treatment T8 adding of Citric acid 0.25 g + Maleic acid 0.25 g + Oxalic acid 0 .25  g / kg diet and Ninth treatment T9 adding of Citric acid 0.5 g  +Maleic acid 0.5 g + Oxalic acid  0.5 g / kg diet.

  The results of the experiment to the following:

The results of the experiment that the birds of the sixth treatment with added Oxalic acid concentration of 0.75 g / kg feed has outperformed significantly (p <0.01) on the rest of the transactions in the body weight at the sixth week of age and reached 2708 g in the rate of weight gain cumulative 2581.75 g and the rate of the total feed consumption 4475.25 g for all other transactions.

There was no significant difference in the proportion of total mortality for all the various treatment, including the control treatment because mortality ratios are below the normal level in all treatments .