The effectiveness of adding vitamin E to herbal mixture containing diet on amino acid and fatty acid composition of meats and hematological status in broiler chickens

. The addition of vitamin E to herbs can result in interactions between compounds in herbs and vitamin E. The present study was conducted to evaluate the effect of vitamin E supplementation to herbal mixture containing diets on amino acid and fatty acid composition of broiler meats and hemotological status in broiler chickens. This study used a completely randomized design. Eighty 15-day-old female broilers were distributed into 2 treatment groups with 4 replications (10 female broilers) as follows. Feed with FSBL plus 1 g of turmeric and 2 g garlic (P1) and Feed of P1 plus vitamin E (P2). It was shown that vitamin E supplementation reduced aspartic acid, glutamic acid, serine, histidine, threonine, alanine, tyrosine, valine, phenylalanine, I-leucine, leucine and total amino acid (P<0.05). Vitamin E supplementation also significantly reduced Cis-11,14-eicosedienoic acid and saturated fatty acid (P<0.05), but it had no effect on other fatty acids. Although the effect was not significant, palmitic acid was tended to be lowered by Vitamin E supplementation. Vitamin E supplementation significantly reduced thrombocyte (P<0.05), but it had no effect on Hb, WBC, RBC, PCV, MCV, MCH and MCHC. In conclusion, vitamin Esupplementation to herbal mixture reduced thrombocyte, total amino acid and saturated fatty acids in broiler chickens.


Introduction
A high temperature in tropical region such as Indonesia might cause heat stress.This heat stress would result in negative impact on animal function.The animals would show an optimal physiological processes at 25 o C. The ability of animals in tolerating changes in ambient temperature differ among species.Birds have an ambient temperature within a narrow range.[1].Heat stress would result in lower performance and carccas quality in broiler chickens, and stimulate oxidative stress and metabolic disorders [2].This could increase the peroxidation of lipids and thus defect the essential fatty acids, reduces body weight, changes protein and amino acid [3], and reduced haematological status [1].
In the previous study showed that herbal mixture supplementation did not improve amino acid composition, fatty acid composition in broiler chicken reared in tropical areas [4].The lack of improvement was thought to be due to supplementation with this herbal mixture containing inadequate amounts of antioxidant compounds.Therefore, it is necessary to add other compounds that have strong antioxidant properties.One of them is vitamin E. The antioxidant status, and non-enzymatic antioxidants were improved by vitamin E supplementation [5].Therefore, this study was done to analysis the change in amino acid and fatty acid composition, and hematological status in broilers by vitamin E supplementation to herbal mixture containing diets.

Materials and methods
The herbal used in the present study was turmeric, garlic, Sauropus androgynus and bay leaves.Cassava yeast was used to ferment Sauropus androgynus and bay leaves [6].

Animals treatment
The present study used Eighty female broilers (15 dyas of age).The experiment consisted of two treatment groups (4 replications (10 female broilers), namely: 1) P1: Broilers were fed diets with FSBL plus 1 g of turmeric and 2 g garlic (P1) and; P2: Broilers were fed P1 diets plus vitamin E (P2).Broilers were given diet and drinking water ad libitum.Broilers were reared for 21 days started at 15 days of age.The composition of experimental diets has been published elsewhere [7].

Laboratory analysis
Four female broilers for each treatment were slaughtered at the age of 35 days., and the thigh meats were removed.The Ginting et al. method was used to analyze the amino acids [8], and gas chromatography was used to analyze fatty acids [9].

Data analysis
The data of amino acids, fatty acids, and hematological status were analyzed using t test.

Amino acid compositions
Vitamin E inclusion reduced aspartic acid, glutamic acid, serine, histidine, threonine, alanine, tyrosine, valine, phenylalanine, I-leucine, leucine and total amino acid (P<0.05)(Table 1).The mixture of antioxidant could result in postive or negative interaction [10].They found that when gallic, ferulic and caffeic acids were mixed there was antigonism and decreased antioxidant properties.Furthermore, the mixture of protein and flavonoids has lower antioxidant activity when compared [11].These interactions produce a protein proteinpolyphenol complex.When flavonoid and trolox were mixed, the flavonoid content reduce and thus lowering antioxidant activity [12].So, the antagonism between vitamin E and antioxidants in herbal mixture causes a decrease in antioxidant ability resulting in an increase in amino acid oxidation which leads to a decrease in total amino acid levels of meat.

Fatty acid compositions
Experimental results showed that vitamin E significantly reduced Cis-11,14-eicosedienoic acid and saturated fatty acids (P<0.05) with no effect on other fatty acids (Table 2).Palmitic acid was tended to be lowered by Vitamin E supplementation.
Adding Vitamin E increased vitamin E and monounsaturated fatty acids and c9t11conjugated linoleic acid contents but decreased saturated fatty acid in sheep meat [13].In additon, vitamin E also increased n-6 PUFA and n-6/n-3 PUFA ratio of sheep meat [14].

Hematological Status
Vitamin E supplementation significantly reduced thrombocyte, but it did not change Hb, WBC, RBC, PCV, MCV, MCH and MCHC (Table 3).Thrombocytes function to block damaged blood vessels, blood clots, fight viruses, facilitate wound healing.So the decrease in thrombocytes could decrease their function.It is not yet known whether the decrease in thrombocytes was caused by vitamin E itself or due to negative interactions between vitamin E and the compounds contained in the herbal mixture.The lack of vitamin E increased thrombocyte, which can be normalized through vitamin E addition.Vitamin E addition increased the white blood cell count without changing Hb, red blood cell count and PCV in quails reared at high ambient temperatures [15].The inclusion of vitamin E to arsenic containing diet improved Hb and leukocyte count in goats [16].

Conclusion
The present study showed vitamin E inclusion to herbal mixture containing diet reduced total amino acids, saturated fatty acids, and thromobocyte.
This research was supported by Dikti and LPPM Unib.

Table 1 .
The effectiveness of adding vitamin E on meat amino acids.

Table 2 .
The effectiveness of adding vitamin E on meat fatty acids.

Table 3 .
The effectiveness of adding vitamin E on hematological status.