Objective: This study aimed to evaluate the combination of hairy eggplant (Solanum ferox) and bitter ginger (Zingiber zerumbet) on the production performance and hematological parameters of whiteleg shrimp (Litopenaeus vannamei). Materials and Methods: Four treatments were formulated in the test feed, where P1 (control + commercial vitamin C); P2 (120 ml/l combination of S. ferox and Z. zerumbet); P3 (100 ml/l); and P4 (80 ml/l) 6,000 post-larvae shrimp with an average initial weight of 0.2 gm were randomly stocked in four groups, with three replications per treatment, and 500 were stocked in each pond with a total of 12 pounds. Results: Based on the results, there were significant differences in production performance (survival, absolute weight growth, specific growth rate, and feed conversion ratio). Biologically, the best performance was found in the P3 treatment (100 ml/l). In this treatment, the total number of hemocytes and the number of hyaline hemocytes were much higher, and this was not the case in the control treatment (P1), where the number of semi-granular and granular cells was significantly higher than the treatment group (p < 0.05). Conclusions: This study confirmed that supplementation of 100 ml/l of S. ferox and Z. zerumbet could improve the production performance and hemato-immunological parameters of whiteleg shrimp, with functional potential to be developed in phytobiotic-based commercial diets for shrimp. [J Adv Vet Anim Res 2022; 9(1.000): 78-86]

Objective: This study aimed to evaluate the combination of hairy eggplant (Solanum ferox) and bitter ginger (Zingiber zerumbet) on the production performance and hematological parameters of whiteleg shrimp (Litopenaeus vannamei). Materials and Methods: Four treatments were formulated in the test feed, where P1 (control + commercial vitamin C); P2 (120 ml/l combination of S. ferox and Z. zerumbet); P3 (100 ml/l); and P4 (80 ml/l) 6,000 post-larvae shrimp with an average initial weight of 0.2 gm were randomly stocked in four groups, with three replications per treatment, and 500 were stocked in each pond with a total of 12 pounds. Results: Based on the results, there were significant differences in production performance (survival, absolute weight growth, specific growth rate, and feed conversion ratio). Biologically, the best performance was found in the P3 treatment (100 ml/l). In this treatment, the total number of hemocytes and the number of hyaline hemocytes were much higher, and this was not the case in the control treatment (P1), where the number of semi-granular and granular cells was significantly higher than the treatment group (p &lt; 0.05). Conclusions: This study confirmed that supplementation of 100 ml/l of S. ferox and Z. zerumbet could improve the production performance and hemato-immunological parameters of whiteleg shrimp, with functional potential to be developed in phytobiotic-based commercial diets for shrimp.&nbsp; J. Adv. Vet. Anim. Res., 9(1): 78–86, March 2022 http://doi.org/10.5455/javar.2022.i571

Objective: This study aimed to evaluate the combination of hairy eggplant (Solanum ferox) and bitter ginger (Zingiber zerumbet) on the production performance and hematological parameters of whiteleg shrimp (Litopenaeus vannamei). Materials and Methods: Four treatments were formulated in the test feed, where P1 (control + commercial vitamin C); P2 (120 ml/l combination of S. ferox and Z. zerumbet); P3 (100 ml/l); and P4 (80 ml/l) 6,000 post-larvae shrimp with an average initial weight of 0.2 gm were randomly stocked in four groups, with three replications per treatment, and 500 were stocked in each pond with a total of 12 pounds. Results: Based on the results, there were significant differences in production performance (survival, absolute weight growth, specific growth rate, and feed conversion ratio). Biologically, the best performance was found in the P3 treatment (100 ml/l). In this treatment, the total number of hemocytes and the number of hyaline hemocytes were much higher, and this was not the case in the control treatment (P1), where the number of semi-granular and granular cells was significantly higher than the treatment group (p &lt; 0.05). Conclusions: This study confirmed that supplementation of 100 ml/l of S. ferox and Z. zerumbet could improve the production performance and hemato-immunological parameters of whiteleg shrimp, with functional potential to be developed in phytobiotic-based commercial diets for shrimp. [J Adv Vet Anim Res 2022; 9(1.000): 78-86]

Objectives: The objective of this study was to evaluate the persistence of oxytetracycline (OTC) residue in common fish species (Catla, Rui, Mrigal, and Pangas) available in local fish markets and the corresponding transport water of the Mymensingh region. Materials and Methods: Live fish and corresponding transport water samples were analyzed by thin layer chromatography (TLC) and high-performance liquid chromatography for qualitative and quantitative detection of OTC residue, respectively. A total of 240 fish samples and 60 water samples were randomly collected from three local fish markets during the summer and winter seasons. Results: OTC residues were detected in 18 samples (13 fish and 5 water samples) in the summer and 8 samples (only fish samples) in the winter. The overall percentage of antibiotic residue positive in fish samples was 5.42%, and in water samples, it was 8.33%. In fish, OTC concentrations of TLC-positive samples ranged from 34.7 to 56.85 parts per billion (ppb) in Catla, 23.45–35.37 in Rui, 11.02–26.80 in Mrigal, and 10.80–77.55 in Pangas during summer. The concentrations were 18.5 ppb in Catla, 15–16.09 in Rui, 10–14.63 in Mrigal, and 21.02–40.11 in Pangas during the win¬ter season. On the other hand, the range of OTC concentrations of TLC-positive samples for water was 12.9–59.18 ppb during summer and below the detection level during winter. The highest prevalence of antibiotic residues among fish samples was found in Pangas (16.67%). The highest percentage of samples (15% in the fish sample and 30% in the water sample) found to be positive were collected from Mechua Bazar. The comparison between the summer and winter seasons showed that the percentage of positive antibiotic residue in the summer season (10.38% for fish and 16.67% for water) is higher than that of the winter season (6.67% for fish samples only). This variation indicates that fish transporters use more antibiotics during the summer than in the winter season. The difference between the means of fish species and water samples was not statistically significant (p > 0.05). In addition, no samples exceeded the maximum residue limits (MRL) of OTC (100 ppb) in fish set by the European Commission. Conclusion: Although the concentrations of antibiotic residues in fish edible tissues are below MRL values, the presence of antibiotic residues in transported water may lead to the development of antimicrobial resistance bacteria that are detrimental to humans, animals, and aquatic animals. [J Adv Vet Anim Res 2022; 9(1.000): 104-112]

Objectives: The objective of this study was to evaluate the persistence of oxytetracycline (OTC) residue in common fish species (Catla, Rui, Mrigal, and Pangas) available in local fish markets and the corresponding transport water of the Mymensingh region. Materials and Methods: Live fish and corresponding transport water samples were analyzed by thin layer chromatography (TLC) and high-performance liquid chromatography for qualitative and quantitative detection of OTC residue, respectively. A total of 240 fish samples and 60 water samples were randomly collected from three local fish markets during the summer and winter seasons. Results: OTC residues were detected in 18 samples (13 fish and 5 water samples) in the summer and 8 samples (only fish samples) in the winter. The overall percentage of antibiotic residue positive in fish samples was 5.42%, and in water samples, it was 8.33%. In fish, OTC concentrations of TLC-positive samples ranged from 34.7 to 56.85 parts per billion (ppb) in Catla, 23.45–35.37 in Rui, 11.02–26.80 in Mrigal, and 10.80–77.55 in Pangas during summer. The concentrations were 18.5 ppb in Catla, 15–16.09 in Rui, 10–14.63 in Mrigal, and 21.02–40.11 in Pangas during the win¬ter season. On the other hand, the range of OTC concentrations of TLC-positive samples for water was 12.9–59.18 ppb during summer and below the detection level during winter. The highest prevalence of antibiotic residues among fish samples was found in Pangas (16.67%). The highest percentage of samples (15% in the fish sample and 30% in the water sample) found to be positive were collected from Mechua Bazar. The comparison between the summer and winter seasons showed that the percentage of positive antibiotic residue in the summer season (10.38% for fish and 16.67% for water) is higher than that of the winter season (6.67% for fish samples only). This variation indicates that fish transporters use more antibiotics during the summer than in the winter season. The difference between the means of fish species and water samples was not statistically significant (p &gt; 0.05). In addition, no samples exceeded the maximum residue limits (MRL) of OTC (100 ppb) in fish set by the European Commission. Conclusion: Although the concentrations of antibiotic residues in fish edible tissues are below MRL values, the presence of antibiotic residues in transported water may lead to the development of antimicrobial resistance bacteria that are detrimental to humans, animals, and aquatic animals. [J Adv Vet Anim Res 2022; 9(1.000): 104-112]

Objectives: The objective of this study was to evaluate the persistence of oxytetracycline (OTC) residue in common fish species (Catla, Rui, Mrigal, and Pangas) available in local fish markets and the corresponding transport water of the Mymensingh region. Materials and Methods: Live fish and corresponding transport water samples were analyzed by thin layer chromatography (TLC) and high-performance liquid chromatography for qualitative and quantitative detection of OTC residue,respectively. A total of 240 fish samples and 60 watersamples were randomly collected from three local fish markets during the summer and winter seasons. Results: OTC residues were detected in 18 samples (13 fish and 5 water samples) in the summer and 8 samples (only fish samples) in the winter. The overall percentage of antibiotic residue positive in fish samples was 5.42%, and in water samples, it was 8.33%. In fish, OTC concentrations of TLC-positive samples ranged from 34.7 to 56.85 parts per billion (ppb) in Catla, 23.45–35.37 in Rui, 11.02–26.80 in Mrigal, and 10.80–77.55 in Pangas during summer. The concentrations were 18.5 ppb in Catla, 15–16.09 in Rui, 10–14.63 in Mrigal, and 21.02–40.11 in Pangas during the winter season. On the other hand, the range of OTC concentrations of TLC-positive samples for water was 12.9–59.18 ppb during summer and below the detection level during winter. The highest prevalence of antibiotic residues among fish samples was found in Pangas (16.67%). The highest percentage of samples (15% in the fish sample and 30% in the water sample) found to be positive were collected from Mechua Bazar. The comparison between the summer and winter seasons showed that the percentage of positive antibiotic residue in the summer season (10.38% for fish and 16.67% for water) is higher than that of the winter season (6.67% for fish samples only). This variation indicates that fish transporters use more antibiotics during the summer than in the winter season. The difference between the means of fish species and water samples was not statistically significant (p &gt; 0.05). In addition, no samples exceeded the maximum residue limits (MRL) of OTC (100 ppb) in fish set by the European Commission. Conclusion: Although the concentrations of antibiotic residues in fish edible tissues are below MRL values, the presence of antibiotic residuesin transported water may lead to the development of antimicrobial resistance bacteria that are detrimental to humans, animals, and aquatic animals. J. Adv. Vet. Anim. Res., 9(1): 104–112, March 2022 http://doi.org/10.5455/javar.2022.i574 &nbsp;

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by apply¬ing an automated milk analyzer and the Association of Agricultural Chemists techniques, respec¬tively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p < 0.05) total solids and fat where higher (p > 0.05) protein, carbohydrate, and miner¬als were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p < 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p > 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p < 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice. [J Adv Vet Anim Res 2022; 9(1.000): 144-154]

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by applying an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p &lt; 0.05) total solids and fat where higher (p &gt; 0.05) protein, carbohydrate, and minerals were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p &lt; 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p &gt; 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p &lt; 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice. J. Adv. Vet. Anim. Res., 9(1): 144–154, March 2022 http://doi.org/10.5455/javar.2022.i579

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by apply¬ing an automated milk analyzer and the Association of Agricultural Chemists techniques, respec¬tively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p &lt; 0.05) total solids and fat where higher (p &gt; 0.05) protein, carbohydrate, and miner¬als were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p &lt; 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p &gt; 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p &lt; 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice. [J Adv Vet Anim Res 2022; 9(1.000): 144-154]

Objective: The work aimed to assess the safety and quality of broiler meat in experimental liste¬riosis changes in storage. Materials and Methods: Ross Cobb 500 chickens (40) were divided into 4 groups of 10 animals each. Chickens from three experimental groups were infected by Listeria innocua, Listeria ivanovii, and Listeria monocytogenes. Meat samples were stored for 5 days at 0&#xb0;C–4&#xb0;C. Meat samples were kept in the refrigerator for 3, 4, and 5 days. Microbiological and laboratory indicators of meat freshness were found on these days as well. Results: After the slaughter of chickens with experimental listeriosis, pathological changes in mus¬cles and organs were noted against the background of fattening carcasses with a high slaughter yield. By bacterial contamination, 1 day after slaughter, the meat of chickens of the experimental groups (L. innocua, L. ivanovii, and L. monocytogenes) outperformed the control group by almost 1.9, 13.9, and 24.7 times, respectively (p < 0.05). The same trend is observed for the third, fourth, and fifth days of meat storage. To keep chicken meat fresh for 5 days, only samples from the con¬trol group stayed fresh. Conclusion: According to the total bacterial contamination, the meat of chickens of the groups L. innocua and L. ivanovii was dangerous to human health after 5 and 4 days of storage, respec¬tively. From the first day after the chickens were killed, the meat of chickens that had been infected with L. monocytogenes did not meet the requirements (up to 100 CFU/gm) and was not safe to store or eat. [J Adv Vet Anim Res 2022; 9(1.000): 155-165]

Objective: The work aimed to assess the safety and quality of broiler meat in experimental listeriosis changes in storage. Materials and Methods: Ross Cobb 500 chickens (40) were divided into 4 groups of 10 animals each. Chickens from three experimental groups were infected by Listeria innocua, Listeria ivanovii, and Listeria monocytogenes. Meat samples were stored for 5 days at 0°C–4°C. Meat samples were kept in the refrigerator for 3, 4, and 5 days. Microbiological and laboratory indicators of meat freshness were found on these days as well. Results: After the slaughter of chickens with experimental listeriosis, pathological changes in muscles and organs were noted against the background of fattening carcasses with a high slaughter yield. By bacterial contamination, 1 day after slaughter, the meat of chickens of the experimental groups (L. innocua, L. ivanovii, and L. monocytogenes) outperformed the control group by almost 1.9, 13.9, and 24.7 times, respectively (p &lt; 0.05). The same trend is observed for the third, fourth, and fifth days of meat storage. To keep chicken meat fresh for 5 days, only samples from the control group stayed fresh. Conclusion: According to the total bacterial contamination, the meat of chickens of the groups L. innocua and L. ivanovii was dangerous to human health after 5 and 4 days of storage, respectively. From the first day after the chickens were killed, the meat of chickens that had been infected with L. monocytogenes did not meet the requirements (up to 100 CFU/gm) and was not safe to store or eat. J. Adv. Vet. Anim. Res., 9(1): 155–165, March 2022 http://doi.org/10.5455/javar.2022.i580

Objective: The work aimed to assess the safety and quality of broiler meat in experimental liste¬riosis changes in storage. Materials and Methods: Ross Cobb 500 chickens (40) were divided into 4 groups of 10 animals each. Chickens from three experimental groups were infected by Listeria innocua, Listeria ivanovii, and Listeria monocytogenes. Meat samples were stored for 5 days at 0&#xb0;C–4&#xb0;C. Meat samples were kept in the refrigerator for 3, 4, and 5 days. Microbiological and laboratory indicators of meat freshness were found on these days as well. Results: After the slaughter of chickens with experimental listeriosis, pathological changes in mus¬cles and organs were noted against the background of fattening carcasses with a high slaughter yield. By bacterial contamination, 1 day after slaughter, the meat of chickens of the experimental groups (L. innocua, L. ivanovii, and L. monocytogenes) outperformed the control group by almost 1.9, 13.9, and 24.7 times, respectively (p &lt; 0.05). The same trend is observed for the third, fourth, and fifth days of meat storage. To keep chicken meat fresh for 5 days, only samples from the con¬trol group stayed fresh. Conclusion: According to the total bacterial contamination, the meat of chickens of the groups L. innocua and L. ivanovii was dangerous to human health after 5 and 4 days of storage, respec¬tively. From the first day after the chickens were killed, the meat of chickens that had been infected with L. monocytogenes did not meet the requirements (up to 100 CFU/gm) and was not safe to store or eat. [J Adv Vet Anim Res 2022; 9(1.000): 155-165]

Objective: The current broiler trial was planned to assess the effects of Kolin Plus™, a polyherbal formulation (PHF), on performance, protein and fat accretion, and serum L-carnitine (LC) levels in broilers fed a high-energy diet (HED). Materials and Methods: A total of 500 1-day-old Cobb 430 male chicks were assigned to 5 treat¬ment groups consisting of 10 replicates, with 10 birds in each replicate (n = 100). Group G1 was a negative control fed HED, and group G2, a positive control supplemented with synthetic choline chloride (SCC) 1,500 gm/ton in HED. Groups G3, G4, and G5 were supplemented with PHF in HED at 400, 500, and 750 gm/ton feed, respectively (PHF400, PHF500, and PHF750). Results: The PHF produced a dose-dependent numerical improvement in body weight, feed con¬version ratio, livability, and the European Production Index. There were no changes in carcass nitrogen and protein accretion, whereas a statistically significant decrease (p < 0.05) in carcass fat and fat accretion was observed in the SCC and PHF groups. Moreover, PHF showed a significant increase in serum LC levels. Conclusion: Kolin Plus™ improves performance parameters akin to SCC by improving fat metabo¬lism and mobilization by enhancing serum LC levels and restoring normal fat accretion. [J Adv Vet Anim Res 2022; 9(1.000): 166-174]

Objective: The current broiler trial was planned to assess the effects of Kolin Plus™, a polyherbal formulation (PHF), on performance, protein and fat accretion, and serum L-carnitine (LC) levels in broilers fed a high-energy diet (HED). Materials and Methods: A total of 500 1-day-old Cobb 430 male chicks were assigned to 5 treat¬ment groups consisting of 10 replicates, with 10 birds in each replicate (n = 100). Group G1 was a negative control fed HED, and group G2, a positive control supplemented with synthetic choline chloride (SCC) 1,500 gm/ton in HED. Groups G3, G4, and G5 were supplemented with PHF in HED at 400, 500, and 750 gm/ton feed, respectively (PHF400, PHF500, and PHF750). Results: The PHF produced a dose-dependent numerical improvement in body weight, feed con¬version ratio, livability, and the European Production Index. There were no changes in carcass nitrogen and protein accretion, whereas a statistically significant decrease (p &lt; 0.05) in carcass fat and fat accretion was observed in the SCC and PHF groups. Moreover, PHF showed a significant increase in serum LC levels. Conclusion: Kolin Plus™ improves performance parameters akin to SCC by improving fat metabo¬lism and mobilization by enhancing serum LC levels and restoring normal fat accretion. [J Adv Vet Anim Res 2022; 9(1.000): 166-174]

Objective: The current broiler trial was planned to assess the effects of Kolin Plus™, a polyherbal formulation (PHF), on performance, protein and fat accretion, and serum L-carnitine (LC) levels in broilers fed a high-energy diet (HED). Materials and Methods: A total of 500 1-day-old Cobb 430 male chicks were assigned to 5 treatment groups consisting of 10 replicates, with 10 birds in each replicate (n = 100). Group G1 was a negative control fed HED, and group G2, a positive control supplemented with synthetic choline chloride (SCC) 1,500 gm/ton in HED. Groups G3, G4, and G5 were supplemented with PHF in HED at 400, 500, and 750 gm/ton feed, respectively (PHF400, PHF500, and PHF750). Results: The PHF produced a dose-dependent numerical improvement in body weight, feed conversion ratio, livability, and the European Production Index. There were no changes in carcass nitrogen and protein accretion, whereas a statistically significant decrease (p &lt; 0.05) in carcass fat and fat accretion was observed in the SCC and PHF groups. Moreover, PHF showed a significant increase in serum LC levels. Conclusion: Kolin Plus™ improves performance parameters akin to SCC by improving fat metabolism and mobilization by enhancing serum LC levels and restoring normal fat accretion. J. Adv. Vet. Anim. Res., 9(1): 166–174, March 2022 http://doi.org/10.5455/javar.2022.i581