Nutritional aspects of hydrogenated and regular soybean oil added to diets of broiler chickens

Dvorin, A.; Zoref, Zipora; Mokády, Shoshana; Nitsan, Zafrira

doi:10.1093/ps/77.6.820

Cited by 36 publications

(23 citation statements)

References 20 publications

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“…Some papers report that the profile of fatty acids, such as the length of the carbon chain, the number of double bonds and the fatty acid position in the glycerol molecule strongly influence digestibility (Renner and Hill, 1961;Dvorin et al, 1998;Crespo and EsteveGarcia, 2001). Lara et al (2005) added to these factors the amount of triglycerides or free fatty acids that are present in the lipid composition.…”

Section: Introductionmentioning

confidence: 99%

Effect of lipid sources and inclusion levels in diets for broiler chickens

Polycarpo

Cruz

Alexandre

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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This research aimed to evaluate the interactions and effects of 2 and 4% addition levels of poultry slaughterhouse fat (chicken tallow) and soybean oil in diets for broiler chickens. Two experiments were carried out using one-day-old male Cobb chicks in an entirely random design with a 2x2 factorial scheme. In the first experiment, 560 chicks were used to evaluate performance and carcass characteristics. In the second experiment, 100 chicks were used to determine the nutrient digestibility, dietary energy utilization and the lipase and amylase pancreatic activity. There was no interaction between the fat sources and the addition levels for any of the analyzed variables, except for the digestibility coefficient of dry matter (DCDM), which was higher in diets added with 2% soybean oil when compared to chicken tallow. The addition of 4% fat in the diet, regardless of fat source, improved the digestibility coefficient of ethereal extract (DCEE) and increased weight gain and feed intake. Moreover, in the initial phase, the addition of 4% fat to the diet increased lipase activity when compared to diets with 2% addition, and a positive correlation between DCEE and pancreatic lipase activity was observed. In conclusion, there is no interaction between fat sources and addition levels, except for DCDM. Carcass characteristics are not influenced by any of the studied factors. The addition of 4% fat increases pancreatic lipase activity and improves DCEE, resulting in greater weight gain, regardless of the tested fat source, making chicken tallow a great alternative to soybean oil.

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Section: Introductionmentioning

confidence: 99%

Effect of lipid sources and inclusion levels in diets for broiler chickens

Polycarpo

Cruz

Alexandre

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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“…Studies have shown that birds have the ability to utilize significant amounts of dietary fat as a source of energy; however, the efficiency of its utilization largely depends on the composition of fatty acids (Latour et al, 1994;Scaife et al,1994;Peebles et al,1997a,b,c;Dvorin et al, 1998;Zdunczyk et al, 2001;Ozdogan and Ak §it, 2003;Shahriar et al, 2007). It was shown that animal fats rich in saturated fatty acids are more difficult to digest in the digestive system of poultry as compared to unsaturated vegetable oils (Dvorin et al, 1998;Zdunczyk et al, 2001). The importance of fat from different sources in the feeding of broilers is analysed not only from the aspect of production effects, but also in the context of human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary fat type on performance, biochemical indices and fatty acids profile in the blood serum of broiler chickens

Burlikowska¹,

Piotrowska²,

Szymeczko³

2010

J. Anim. Feed Sci.

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The aim of the experiment was to compare the effect of different dietary fat sources on performance, biochemical indices and fatty acid profile in the blood serum of broilers. The study was carried out on 96 male Ross 308 chickens from 1 to 42 day of life, fed diets supplemented with soyabean oil (SO), Nowitol 30 (N) and lard (L). The ratio of UFA/SFA in fat sources was: 4.55 (SO), 4.27 (N), 1.75 (L). There was no effect of dietary fat on performance indices, protein and fat metabolism parameters, Ca, P and chloride concentration in the blood. The highest (P<0.05) Mg concentration was found in N group. A higher percentage (P<0.05) of SFA (34.16%) and lower (P<0.05) level of PUFA (54.01%) was found in chickens from group L in comparison with broilers from the SO (SFA -33.18%, PUFA -55.84%) and N (SFA -33.30%, PUFA -55.99%) groups. The results indicate that performance and biochemical indices were not negatively affected by tested fat sources.

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“…Oils with PUFA produce higher energy and upgrade the performance, because compared to oils that contain saturated fatty acids they are absorbed easier consequently, as explained by Dvorin et al (1998), birds fed on diet containing high levels of PUFA have better BWG. Moreover, digestion and absorption of dietary fat depend also on the age of the birds (Burlikowska et al, 2010).…”

Section: Effects Of Dietary Inclusion Of Oil Sources With or Without mentioning

confidence: 99%

Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Taşdelen

Ceylan

2017

Rev. Bras. Cienc. Avic.

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KeywordsRapeseed oil, vitamin E, performance and meat quality, oxidative stability, omega-3 fatty acids.Submitted: November/2015 Approved: July/2016 ABSTRACTThe objective of this study was to investigate the effects of rapeseed oil substitution and vitamin E supplemantation on performance and meat quality. 4 replacement levels of rapeseed oil with sunflower oil ( 0, 33.3 , 66.7 and 100%) and 2 levels of vitamin E (0 (50 I.U. from vitamin premix) 300 mg/kg) in a 2 x 3 factorial arrangement for a total of 8 treatments with 4 replicates each, containing 10 day-old male Ross 308 broilers, were examined in the experiment. Dietary treatments had no significant effect on carcass parameters, feed conversion (FCR) and mortality (p>0.05). However, a significant interaction was observed between oil replacement and vitamin E: the negative effect of 100% sunflower oil on BWG (p<0.01) was alleviated by the addition of vitamin E. On the other hand, inclusion of rapeseed oil improved BWG (p<0.01). Rapeseed oil substitution significantly increased amount of total n-3 PUFA and decreased n-6:n-3 ratio in thigh and breast meat (p<0.01). Vitamin E supplemantation contributed to deposition of n-3 PUFA (p<0.01). Replacement of rapeseed oil without vitamin E tended to increase (p<0.01) malonaldehyde production. However, the dietary supplementation of vitamin E markedly (p<0.01) decreased the susceptibility of meat to peroxidation. Inclusion of rapeseed oil did not cause any negative perception on olfactory, texture, and taste of broiler meat. So, it can be concluded that rapeseed oil substitution significantly increased n-3 PUFA deposition without altering performance and sensory properties of broiler meat and, vitamin E had strong potential to prevent the meat lipids from oxidation.

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Nutritional aspects of hydrogenated and regular soybean oil added to diets of broiler chickens

Cited by 36 publications

References 20 publications

Effect of lipid sources and inclusion levels in diets for broiler chickens

Effect of lipid sources and inclusion levels in diets for broiler chickens

Effect of dietary fat type on performance, biochemical indices and fatty acids profile in the blood serum of broiler chickens

Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

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