| ARTICLES | Volume 1, Issue 9, Pages 318-331 (October 2015)

Research Article EFFECT OF THE DIETARY FAT SOURCES AND LEVELS ON BROILER PERFORMANCE AND CARCASS-SERUM LIPIDS    | Hamdeen yahia dawood | and | Omar El- Amin Mohammed |. American Journal of Innovative Research and Applied Sciences. 2015; 1(9):318-331. | PDF FULL TEXT |

ABSTRACT Background: Current commercial hybrids with high performance require high energy diets, which would enable the maximum exploitation of their genetic potential. Increasing demands for energy in growing chickens can be satisfied by the addition of fat to the feeding mixtures. Objectives: the experiment designed to study the effect of dietary formulation on broiler performance, and carcass serum lipids. Methods: The birds used in the experiment were commercial unsexed hybrid broiler strain (Ross 308), purchased at day-old from a local hatchery in Khartoum (coral). They were reared in an open deep litter experimental house in the poultry unit of the faculty of Animal Production. A number of 210 uniform chicks were selected and assigned at random to each of the twenty one experimental pens, at the rate of ten chicks per pen. The experimental diets were randomly assigned to the experimental units (pens) at the rate of three replicates per treatment in a completely randomized design arrangement. The diets were fed for an experimental period of six weeks. Feed and water were supplied ad libitum, and records were kept for weekly feed intake, live weight and daily mortality. As a fat source and level, beef tallow was added to three of dietary treatments at the rate of 2.0, 4.0, and 6.0 percent; while vegetable oil (sunflower) was similarly added to other three dietary treatments. The seventh experimental diet was used as a control diet (without addition of fat). Results: The results of the first experiment showed a significant interaction effect between dietary fat source and level on overall broiler performance parameters. It is noted that while beef tallow at all incorporated dietary levels significantly improved the overall broiler performance parameters, the sunflower oil reflected a depressing effect at higher level (6%). In contrast to the dietary fat source and levels was significantly decreased the overall broiler performance. Dietary fat source and levels provoked significant increase on liver, heart, and abdominal fat pad and thus they induced a significant improve in carcass quality by depriving the body fat toward abdominal fat and blood serum, whereas the higher dietary energy increments decreased the carcass quality by increasing carcass cholesterol. Dietary fat source revealed no significant effect on cholesterol and triglycerides of carcass, serum or abdominal fat pad. Conclusions: We can conclude that lean broiler meat can be achieved through genetics, and or nutritional practices where special consideration should be given to the amount of energy intake, and the dietary energy protein ratio. Keywords: broiler, energy, fat, performance, cholesterol.