الفهرس 
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Abstract
MOHAMED SHAFEY ABDEL-WAHED ELSHARKAWY: Influence of Dietary Polyunsaturated Fatty Acids and Antioxidants Supplementation on Immune Response, Productive Performance and Meat Quality of Broiler Chickens, Unpublished M.Sc. Thesis, Dept. of Poultry Production, Fac. of Agric., Ain Shams Univ., 2015.
The present experiment was carried out at the Poultry Physiology Researches Laboratory, Poultry Production Department, Faculty of Agriculture, Ain Shams University, and Laboratories of Animal Production Department, National Research Centre, Cairo, Egypt. The main objective of the study was to investigate the possibility to increase n-3 long chain PUFAs especially EPA and DHA fatty acids and to preserve meat quality in broiler by adding FO or LO and some of antioxidants to the diet. As well as, improving productive performance and immune response of broiler chicks. A total of 168 one-day-old, Cobb-500 broiler chicks were obtained from a local commercial hatchery. The birds were randomly divided into seven groups with three replicates, eight chicks each. The first group was fed on the basal diet containing 2% soy bean oil (control), the 2nd , 3rd and 4th groups were given the basal diets containing 2% LO; 2% LO + 200 mg vitamin E (Vit. E)/ kg or 2% LO + 0.2% Sweet Chestnut Tannin (SCT), respectively. While the 5th, 6th and 7th groups were offered the basal diet containing 2% FO, 2% FO + 200 mg Vit. E/ kg or 2% FO + 0.2% SCT, respectively. Results showed that live body weight and feed conversion ratio were significantly enhanced by addition of FO + 0.2 %SCT, LO + 0.2 %SCT followed by FO + 200mg/ kg Vit. E. Dietary inclusion of 2% FO + 0.2%SCT in broiler diets improved immune response and plasma lipids parameters of broilers and n-3 long chain PUFAs in broiler meat and enhance the antioxidant activity. However, the addition of 2% fish oil only had the least score of sensory traits. While, inclusion of 2% linseed oil with the two sources of antioxidants increased broilers meat α linoleinc acid and enhanced the antioxidant activity, consequently protected lipid meat from lipid peroxidation .