The Effects of Methionine and Energy Levels on Hematological and Biochemical Indices in Broiler under Hot Climate

This study was conducted to investigate the effects of temperature (during summer and winter), dietary methionine and energy level on blood constituent. Blood constituent were negatively affected by the high temperature. Haemoglobin, haematocrit, red blood cells, MCV, MCH and MCHC were negatively reduced at high temperature. Total protein, albumin and globulin were significantly (p< 0.05) reduced at high temperature. Blood minerals K+, Na+, Ca++ and P++ were significantly (p< 0.05) reduced at high temperature but urea was significantly (p< 0.05) increased. Blood constituents were not significantly (p>0.05) increased by different levels of methionine. Haemoglobin, haematocrit and red blood cells, were not significantly affected by dietary methionine. MCV, MCH were increased significantly by increasing methionine level, while MCHC was not significantly affected. Plasma total protein and globulin were not significantly affected by lysine. However, albumin was increased with increasing lysine.