University of Khartoum

The Effect of Dietary Fat Source and Level on the Performance of Broiler Chicken

The Effect of Dietary Fat Source and Level on the Performance of Broiler Chicken

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Title: The Effect of Dietary Fat Source and Level on the Performance of Broiler Chicken
Author: Lubna Hassan Mohammed, Omer
Abstract: Three experiments were conducted to investigate the effect of adding 3 fat sources, varying in degree of saturation, on the performance and fat utilization of broiler chickens, during both the summer and winter seasons. In experiment 1, 21-days old unsexed broiler chicks were fed diets based on sorghum with added levels (0, 2, 4 and 6%) of either peanut oil, fish oil and 3 levels (0; 2 and 4%) of added tallow, in a completely randomized design. These diets were kept iso-nitrogenous and iso-caloric, with the ration containing no added fat as a control. Experiment 1 was conducted during the summer. The same 9 dietary treatments were repeated in the winter season in experiment 2. Birds in both experiments were fed ad libitum for an experimental period of three weeks. Feed intake, body weight gain and feed conversion ratio were recorded weekly. At the end of both experiments, birds were slaughtered and the hot carcass, liver, pancreas and abdominal fat were collected and weighed. In experiment 3, commercial, unsexed broiler birds 45 days old were used for the determination of apparent metabolizable energy content (A.M.E) of the experimental diets and fatty acids retention of the different fat sources. The birds were kept in metabolism cages with individual feeders and trays for collection of droppings. Each diet was fed to 13 birds for a preliminary period of 7 days and a collection period of 4 days. Results of experiments 1 and 2 indicated that feed intake, body weight gain and feed conversion ratio, were not affected by the addition of either peanut oil or fish oil at the 3 dietary levels, whereas adding tallow slightly reduced the performance of birds. Similarly the type of fat had no effect on the hot carcass, liver and pancreas weights. Abdominal fat content was increased with increasing the level of tallow in the diet, but was not significantly (P<0.05) affected by either peanut oil or fish oil. Results of experiment 3 showed that the source of fat (degree of saturation) had a significant effect (P<0.05) on the AME values. Including either peanut oil or fish oil increased the AME while adding tallow reduced the AME linearly. Results of experiment 1 and 2 reflected no seasonal effect on the utilization of the different fat sources by broiler finisher chicks.
URI: http://khartoumspace.uofk.edu/handle/123456789/14342
Date: 2015-06-23


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