The effect of the addition of nano selenium and vitamin E on productive performance and the characteristics of the physical and chemical carcass of broilers
Authors: Abdullah Aljumaily Abdulkrem Saran , Hasan Aljumaily Tareq Khalaf 
Published: April 2021

Abstract
This experiment was conducted in private poultry farms / Sharqat district during the period from 8/15/2020 to 19/9/2020 The aim of this study is to find out the effect of adding two levels of nano-selenium and securing E in the diet on productive, physiological and immunological performance in addition to the carcass’s physical and chemical characteristics. For meat broilers (Ross 308.) 234 birds of broiler meat were used in the experiment (Ross 308), one day old, not nationalized and equipped from the Mardin company hatchery / Erbil governorate and distributed randomly into 6) factors for each treatment (3) replicates of (13) birds for each Duplicate. The first treatment was the control treatment and the second treatment was a basic diet to which a supplement of nano-selenium was added at a concentration of 0.25 mg / kg, and the third treatment was a basic diet to which a supplement of nano-selenium was added at a concentration of 0.35 mg / kg, and the fourth treatment was a basic diet to which a supplement was added with a supplement with a vitamin E at a concentration of 300 mg / kg. The fifth and sixth are basic diets to which add nano-selenium at a concentration of 0.25 and 0.35 mg / kg + with insurance E at a concentration of 300 mg / kg, respectively. The results of the statistical analysis indicated that there were no significant differences in the production performance at this level of nano-selenium and vitamin E, while it showed The fifth treatment was significantly higher in the amount of feed consumed in the first and fourth weeks. As for the results of the statistical analysis of blood tests, it indicated that the number of red blood cells, the size of compact cells, and the hemoclopin ratio of the trial treatments improved significantly compared to the control treatment, while the white blood cells and lymphocytes showed significant differences (P ≤ 0.05) compared to the control treatment. As for the biochemical characteristics, we note that All treatments significantly outperformed (P ≤ 0.05) over the control treatment, but no significant differences were observed between the experimental treatments in the characteristic of low-density lipoproteins. As for the physical properties of the meat, there were significant differences (P ≤ 0.05) in favor of the nano-selenium treatments, where the sixth treatment recorded the highest concentration of selenium in the breast meat tissue, while the second, fourth and fifth treatments recorded a significant decrease (P ≤ 0.05) in the pH of the meat compared with the control treatment. This reduces the microbial activity and prolongs the storage and preservation period of meat, and in the chemical properties the results indicated the presence of significant differences (P ≤ 0.05) in the percentage of protein, moisture, fat and ash, and therefore our results showed that the use of nano-selenium and vitamin E led to the improvement of most of the biochemical and immunological properties of blood, in addition to To improve the physical and chemical properties of broiler carcasses.