Effects Of Calcium And Vitamin D On Grow Performance, Carcass Performance And Meat Quality Of Broilers

Using 2×2 completely randomized design, two-hundred-forty 21-day AA broilers were randomly divided into four treatments with 6 replicates of 10 chickens per replicate. The feeding trial lasted for 28 d. Corn - soybean meal basal diet contained with 0.90% calcium and vitamin D 750 IU/kg. Four kinds of experimental diets were composed by adding calcium (0.9, 1.15%) and vitamin D (750, 5000 IU/kg) respectively in the basal diet.In the experiment, the AA broilers were weight at the beginning every week. For each replicate group, broilers weight and surplus feed were record each two weeks to calculate daily gain and feed conversion ratio. At the end of the feeding trial, 6 broilers which weight closely in each treatment were randomly chosen and collect blood through jugular artery puncture, and killed to take out the breast meat and leg meat organs .The results of growth showed that adding 0.25% of calcium and 4250IU/kg of vitamin D had no significant effect on the average feed intake and on daily weight gain of broiler chickens (P>0.05) in the prior period (21 d),but had significant effect (P<0.05) on the growth performance in later period (28 d),and significantly decreased F/G compared to control group (P<0.05).The results of carcass traits of broiler chickens showed that, single addition of 0.25% calcium or 4250 IU/kg vitamin D with simultaneous addition of 0.25% calcium and 4250 IU/kg vitamin D)had no significant effect on slaughter rate,percentage of eviscerated weight,percentage of half eviscerated weight,percentage of muscle muscle yield,percentage of breast leg yield,liver rated and heart rate (P>0.05). 0.25% of calcium had significantly decreased abdominal fat rate (P<0.05). The interaction of calcium levels and vitamin D levels significantly decreased abdominal fat rate(P<0.05).The results of meat quality showed that 0.25% of calcium and 4250 IU/kg of vitamin D had no significant on pH of 45min,2h,24h after slaught leg muscle and breast muscle.However, with the time increasing (P>0.05) , the pH of breast muscle reduced and leg muscle increased. 0.25% of calcium have significant decreased shear force (P<0.05), increased muscle tenderness. 4250 IU/kg of vitamin D had no significant effect on muscle tenderness (P>0.05). 0.25% of calcium and 4250 IU/kg of vitamin D had significant on muscle tenderness (P<0.05). 4250 IU/kg of vitamin D had significant decreased capacity of binding water (P<0.05).The results of antioxidant showed that 4250 IU/kg of vitamin D had significantly decreased the content of GSH-PX,SOD and T-AOC (P<0.05), and had no significant on the content of MDA and CAT (P>0.05). 0.25% of calcium had no significant on the content of SOD,T-AOC,MDA,CAT (P>0.05).The level of vitamin D had significant effect on the content of GSH-PX,SOD,T-AOC (P<0.05),and had no significant effect on the content of MDA,CAT (P>0.05),.The level of calcium had no significant effect on the content of GSH-PX,SOD,T-AOC,MDA,CAT (P>0.05).The level of vitamin D and calcium mutual action had no significant effect on broilers antioxidant (P>0.05).The results of blood biochemical analyzer showed that 4250 IU/kg of vitamin D had significantly decreased the content of Cholesterol,Triglyceride and low-density lipoprotein cholesterol (P<0.05) ,but increased the content of high-density lipoprotein cholesterol (P<0.05). 4250 IU/kg of vitamin D had significantly decreased the content of low-density lipoprotein cholesterol(P<0.05).In Conclusion:Combined with considering production performance,meat quality and biochemical index ,adding 0.25%calcium and 4250 IU/kg vitamin in basal diet is the most ideal to broilers.