CARCASS AND BONE CHARACTERISTICS OF BROILER CHICKENS FED DIFFERENT DIETARY FAT SOURCES

Document Type : Original Article

Authors

Dept. Poult. Prod. Fac. Agric., Ain Shams Univ., Cairo, Egypt

Abstract

The aim of this trial was to evaluate the effect of different dietary fat sources on carcass traits, carcass cuts and some bone measurements of broiler chicken. A total of 125, 7 day old (ROSS) broilers were allocated to 5 dietary treatments with 5 replicates (5 birds each). Diets were split in phases, a starter (7-21 d), grower (22-28 d) and finisher (29-35 d), where broiler received on out of the experimental diets varying in their fat sources {Soybean oil (SBO) as control, palm oil (PO) T1, full fat soy (FFS) T2, dry fat (DF) T3 and fatty acid mix (FAM) T4} with level of 2, 3 and 4% of starter, grower and finisher diets, respectively. The DF contained (30% fatty acid + 30% distillated fatty acid + 40% wheat bran) while FAM contained (50% fatty acid + 50% distilled fatty acid). The results showed that: Carcass traits % (carcass, giblets, total edible parts and abdominal fat) and carcass cuts % (breast drumstick, thigh and wing) did not significantly differ between treatments. Tibia bone measurements (wet tibia weight, tibia length, tibia breaking strength) showed insignificant difference with dietary treatments. In conclusion, it could be adding PO, FFS, DF or FAM at inclusion rates of 2% in starter, 3% in grower and 4% in finisher broiler diet as a replacement of SBO without any adverse effects on carcass traits or bone measurements.

Keywords

Main Subjects

Files

Share

How to cite

Statistics