Effects of different dietary fat sources on performance and carcass characteristics of broilers

Zollitsch, Werner; Knaus, Wilhelm; Aichinger, F.; Lettner, Friedrich

doi:10.1016/s0377-8401(96)01126-1

Cited by 124 publications

(91 citation statements)

References 12 publications

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“…The positive effects of replacing dietary carbohydrates with lipid sources, especially under warm environmental temperatures, are mainly ascribed to a reduction in metabolic heat produced during digestion. In accordance with this, Zollitsch et al (1997) and Crespo & Esteve-Garcia (2001) suggested that the effects of dietary lipid source on the efficiency of utilization could be related to the degree of unsaturation of the source. This indicates that the digestibility and the metabolisable energy content differ between unsaturated and saturated lipid sources.…”

Section: Introductionsupporting

confidence: 54%

“…Results of Zollitsch et al (1997), Sanz et al (2000a), Crespo & Esteve-Garcia (2001) and Villaverde et al (2004) indicated that an increase in the degree of unsaturation of dietary lipid sources resulted in an increased digestibility thereof and a consequent improvement of FE. Sanz et al (2000a;b) and Chen & Chiang (2005) stated that the energy available from unsaturated fat can be more readily used for metabolic purposes than that from saturated fat sources due to the faster rate in β-oxidation and the reduced endogenous fatty acid synthesis of unsaturated fatty acids.…”

mentioning

confidence: 99%

“…Since the experimental diets were isoenergetic and isonitrogenous, the lower FI caused by the unsaturated fatty acids at a higher inclusion level suggested that these fatty acids fulfil the energy requirements of the birds better, which could be ascribed to a more efficient digestion of these types of fats (Zollitsch et al, 1997). In accordance with the results of the present study, Villaverde et al (2004) indicated that the average daily feed intake of broilers decreased (P <0.05) with an increase in the degree of unsaturated fatty acids.…”

mentioning

confidence: 99%

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Effect of dietary lipid sources on production performance of broilers

Witt¹,

Els²,

Merwe³

et al. 2010

SA J. An. Sci.

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________________________________________________________________________________ AbstractA study was conducted to determine the influence of different dietary lipid sources and inclusion levels on production performance of male broilers. Eight isoenergetic (15.1 MJ AME/kg DM) and isonitrogenous (223 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HO), sunflower oil (SO), fish oil (FO) and tallow (T) at a 30 g/kg and 60 g/kg dietary inclusion level. Eight hundred (800), dayold Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and were further subdivided into four replicates/treatment (n = 25). All birds receive a standard commercial diet for the first 14 days, where-after the experimental diets were fed for 28 days. Feed intake and body weights were recorded weekly, while mortalities were recorded and dead birds weighed daily. Mortalities were brought into consideration during the calculation of average daily feed intake (g feed/bird/day) and feed conversion ratio (g feed/g body weight gain). Contrary to saturated fatty acids (T), the inclusion of unsaturated fatty acids (HO, SO, FO) at a higher level (60 g/kg) resulted in a significantly improved FCR. It seems that the optimum dietary inclusion level of saturated fatty acids is lower (30 g/kg) than that of unsaturated sources.________________________________________________________________________________

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Section: Introductionsupporting

confidence: 54%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of dietary lipid sources on production performance of broilers

Witt¹,

Els²,

Merwe³

et al. 2010

SA J. An. Sci.

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“…Poultry meat quality attributes may be affected by several factors such as genotype, rearing condition and feeding that impact on muscle metabolism as well as on chemical composition. Overall comparison of dry matter between breast and thigh revealed that there was higher percentage of dry matter in thigh muscle than breast in all breeds while another study by Fujimura et al (1996) suggested that water contents differed significantly with breed, whereas according to Zollitish et al (1997) there was no significant difference of dry matter between thigh and organoleptic traits of breast meat. In case of protein, it was observed that there was high content of crude protein in breast meat than that of thigh meat, while breed differentiation showed no significant (P>0.05) difference.…”

Section: Meat Compositionmentioning

confidence: 85%

“…In case of protein, it was observed that there was high content of crude protein in breast meat than that of thigh meat, while breed differentiation showed no significant (P>0.05) difference. The crude fat analysis showed that thigh contained more fat contents than breast while Zollitish et al (1997) demonstrated no difference of fat between both types. A total ash content of meat was almost same irrespective of location and breed.…”

Section: Meat Compositionmentioning

confidence: 93%

Comparative study of growth performance, meat quality and haematological parameters of Fayoumi, Rhode Island Red and their reciprocal crossbred chickens

Khawaja

Khan²,

Mukhtar

et al. 2012

Italian Journal of Animal Science

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A total of 2001 unsexed day-old-chicks of each Fayoumi, Rhode Island Red (RIR), RIR × Fayoumi (RIFI) and Fayoumi × RIR (FIRI) were obtained from hatchery of Poultry Research Institute, Rawalpindi. The birds were maintained on deep litter system for a period of 20 weeks. The results revealed that the average day old weight was highest in RIR and FIRI, intermediate in RIFI and lowest in Fayoumi chickens. The RIR breed consumed more feed and gained maximum (P<0.05) weight gain than those of Fayoumi and crossbred chickens at all ages of growing phase. The poor (P<0.05) feed conversion was observed in Fayoumi and better feed conversion was recorded in RIR and both crossbred chickens. The crossbred chickens had lowest (P<0.05) mortality than purebred chickens. The highest dressing percentage was observed in FIRI (62.60) followed by RIFI (62.40%), RIR (57.50) and Fayoumi (54.08) chickens. The breast and thigh meat composition had non-significant (P>0.05) difference among pure and crossbred chickens. There was non-significant (P>0.05) difference in haematological values among all chickens. The total erythrocyte number, haemoglobin and packed cell volume increased with the advancement of age. However, erythrocyte sedimentation rate, mean corpuscular volume and mean corpuscular haemoglobin values decreased gradually with the advancement of age. It may be concluded that crossbred chickens gained better body weight than Fayoumi and moderate than RIR chickens with lower mortality. The crossbred chickens of FIRI showed better performance in all traits than crossbred chickens of RIFI.

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Longer consumption of flaxseed oil enhances n‐3 fatty acid content of chicken meat and expression of FADS2 gene

Mirshekar

Boldaji

Dastar

et al. 2015

Euro J Lipid Sci & Tech

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The aim of this study was to evaluate the effect of different durations of flaxseed oil consumption on broiler performance, fatty acid content of meat and expression of FADS2 gene in the liver of chicken. A total of 336 unsexed day old chicks were randomly assigned to 7 dietary treatments with 4 replicates of 12 chickens in each. Body weight, weight gain, feed intake and feed conversion ratio were not affected by dietary treatments. Longer consumption of flaxseed oil resulted in higher deposition of long chain n‐3 fatty acids in broiler breast and thigh (P < 0.05). Regression analysis showed that feeding broilers with diet enriched with flaxseed oil 17 and 7 days prior to slaughter for breast and thigh respectively, is enough for producing n‐3 labeled meat. Weekly replacement of oil source of diet (soybean oil) with flaxseed oil increased expression of FADS2 gene. To incorporate enough n‐3 fatty acids into chicken meat through addition of flaxseed oil to broiler diet and to maximize de novo long chain n‐3 fatty acid synthesis in broiler body, we recommend adding flaxseed oil to broiler diets 17 days prior to slaughter. Practical applications: Omega‐3 enrichment of broiler chickens depends on both nutrition and gene expression. Flaxseed oil is an omega‐3 oil source that can be supplemented to broiler diet to enrich chicken meat with the beneficial n‐3 fatty acids. However, adding such oil sources to broiler rations is restricted because of their negative effects on broiler performance and meat quality. Therefore, shorter period of such oil sources consumption is preferred. Flaxseed oil consumption can affect gene expression too. Thus, it is necessary to determine the optimum duration of flaxseed oil supplementation to broiler diets to produce omega‐3 labeled chicken using both nutrition and gene expression. Flaxseed oil consumption can affect fatty acid profile of chicken meat through manipulation of fatty acid deposition, de novo fatty acid synthesis, fatty acid oxidation and expression of genes involved in fatty acid metabolism. To incorporate enough n‐3 fatty acids into chicken, providing at least 3 g n‐3 fatty acid per kilogram of meat, by adding flaxseed oil to broiler diet, we recommend adding flaxseed oil to broiler diets 17 days prior to slaughter.

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Effects of different dietary fat sources on performance and carcass characteristics of broilers

Cited by 124 publications

References 12 publications

Effect of dietary lipid sources on production performance of broilers

Effect of dietary lipid sources on production performance of broilers

Comparative study of growth performance, meat quality and haematological parameters of Fayoumi, Rhode Island Red and their reciprocal crossbred chickens

Longer consumption of flaxseed oil enhances n‐3 fatty acid content of chicken meat and expression of FADS2 gene

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