Effects of in ovo injection ofl-carnitine on subsequent broiler chick tissue nutrient profiles

Abstract

Effects of in ovo injection of L-carnitine on BW and the moisture and nutrient biochemical concentrations of various organs and muscles of Ross x Ross 308 broiler chicks, hatched from eggs laid by a 28-wk-old breeder flock, were determined through 48 d posthatch. Eggs containing live embryos were injected in the amnion with L-carnitine (0.5, 2.0, or 8.0 mg dissolved in 100 microL of a commercial diluent) on d 18 of incubation using an automated egg injector. Three control groups (noninjected and injected with or without diluent) were also included. On d 0, 3, 10, 28, and 48 posthatch, bird BW and the proportional weights and moisture concentrations of various organs and muscles were determined. Glycogen, glucose, protein, and fat concentrations were also determined in certain tissue samples. Bird BW; proportional liver weight; breast, thigh, and gastrocnemius muscle moisture; liver glycogen, glucose, and protein concentrations; and breast and thigh muscle fat and protein concentrations changed with posthatch bird age. Liver glucose on d 0 and pipping muscle moisture on d 3 posthatch were significantly affected by treatment. In comparison to eggs injected with commercial diluent with no added L-carnitine, liver glucose was reduced by the injection of diluent containing either 0.5 or 8.0 mg of L-carnitine, and pipping muscle moisture was increased by the injection of commercial diluent containing either 0.5 or 2.0 mg of L-carnitine. The modified concentrations of the 2 parameters in response to these treatments were not different from those in noninjected control eggs. In conclusion, L-carnitine added to commercial vaccine diluent at levels between 0.5 and 8.0 mg/100 microL for the commercial injection of broiler hatching eggs may decrease liver glucose and increase pipping muscle moisture concentrations of chicks on d 0 and 3 posthatch, respectively, so that their levels are commensurate with noninjected controls.