Document Type : Research Paper


1 Assistant Professor, Department of Animal Science, Faculty of Agricultural Sciences, Malayer University, Malayer, Iran

2 Associate Professor, Department of Animal Science, Faculty of Agricultural Sciences, Malayer University, Malayer, Iran

3 Fromer M. Sc. Student, Department of Animal Science, Faculty of Agricultural Sciences, Malayer University, Malayer, Iran

4 Assistant Professor, Department of Landscape Engineering, Faculty of Agriculture, Malayer University, Iran


The current experiment was conducted to evaluate the effect of methanolic and aqueous extraction of Yaghooti grape and Yaghooti grape pulp (V. venifera) compared to a commercial antioxidants (BHT) on Performance, Immunity Responses, serum antioxidant activity and cecum bacterial population of Broilers. One hundred and fifty day-old Ross 308 broiler chicks were assigned to 5 dietary treatments, 3 replicated in each treatment and 10 chicks per each replicate in a completely randomized design for 42 days. The experimental treatments consisted of: control (basal diet without additive); basal diet with 150 ppm grape methanolic extract; basal diet with 3% grape pulp; basal diet with 3% grapes aqueous extract and basal diet with 200 ppm BHT as commercial antioxidants. The results showed that use of 150ppm grape methanolic extract had a significant effect on immune response against Newcastle disease and avian influenza viruses compared to the control group. The use of aqueous extracts, pulp and methanolic extract led to a significant increase in enzymatic antioxidant activities (superoxide dismutase and glutathione peroxidase) and total antioxidant capacity compared to the control group. Also, use of grape methanolic extract reduced the lipid peroxidation of membranes significantly. The use of 150 ppm grape methanolic extract significantly reduced the Salmonella, Escherichia coli and coliforms in cecum of broiler chicks. It can be concluded that pulp, Aqueous and methanolic extracts of Yaghooti grape could be considered as a suitable substitute for BHT commercial antioxidant.


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