Influence of Various Sugar Sources as Drinking Water Additives on the Haematological Profile of Broiler Chickens ( Gallus gallus domesticus L.)

This study assesses the impact of various sugar sources (dextrose, honey, molasses, and brown sugar at 50g/L) as water additives on broiler chickens, focusing on blood profiles. The experiment, employing a completely randomized design, involved varying inclusion levels of these sugar sources in drinking water. A total of 48 broiler chickens were distributed into treatments, with four replicates each. All four treatment: T0 (control) with 50g/L dextrose added to water, T1 with 50g/L honey added to water, T2 with 50g/L molasses added to water and T3 with 50g/L brown sugar added to water were administered. The analysis included blood sample mass, percent per liveweight basis, protein levels, haematology, and red cell indices to determine how sugar additives affect health indicators. Results indicated that blood sample mass and the percentage of blood sample mass per live weight basis were not varied significantly (p > 0.05) among treatments. Blood protein levels, including total protein, albumin, and globulin, showed no significant (p > 0.05) differences among treatments, remaining within normal ranges, suggesting that sugar supplements did not adversely affect protein metabolism or immune function. Haematology analysis revealed that haematocrit and haemoglobin values were outside normal ranges, but no significant (p > 0.05) treatment effects were observed. RBC and WBC counts were within normal ranges, indicating no appreciable effects from sugar inclusion. Regarding red cell indices, MCV values showed statistical differences (p < 0.05), but remained within normal ranges. MCH and MCHC values also varied, with no significant (p > 0.05) differences among treatments. The study concludes that sugar sources as water additives can influence blood sample mass and red cell indices without negatively impacting overall blood health. These findings suggest potential benefits for poultry production through optimized sugar-based additives.