Responses of broiler chicken to different oil levels within constant energy levels from 20 to 40 days of age under hot weather conditions

Abstract

In total, 144 Arbour Acres broiler chickens were distributed among four treatment groups (six replicates per treatment; six chickens per replicate) during days 20-40 of age. The chickens were offered iso-caloric and iso-nitrogenous diets containing four dietary oil levels (DOL): 0 (oil non-supplemented diet, control), 2, 4, and 6% in a relatively low-energy diet (12.4 MJ ME/kg diet). During the experimental period, the chickens were reared under natural hot weather conditions (32.5 ± 4 C, 54 ± 7% relative humidity). Growth, feed conversion ratio (FCR), protein (PCR), metabolisable energy (MECR) ratio, and European production efficiency index (EPEI) were similar among groups fed up to 4% DOL but raising DOL to 6% impaired these traits. Besides, DOL at 6% decreased digestibility of dry matter, crude protein, and ash. Furthermore, a 6% DOL showed the lowest digestibility of dry matter, crude protein, and ash. Dressing percentage was the highest in 2%, and abdominal fat percentage showed the same trend in 6% DOL, but the gizzard percentage was the lowest in 6% DOL. The liver percentage increased significantly with fat/oil inclusion compared to the control. Meat dry matter and either extract increased considerably due to offering different DOLs, with maximum values at 6%. The inclusion of dietary oils in diets significantly increased serum malondialdehyde (MDA) but decreased serum total antioxidant capacity (TAC)/MDA ratio compared to the 0% DOL. In conclusion, under natural summer conditions, from 20 to 40 days of age, broilers' best productive characteristics were achieved using 0-2% DOL, and the best immune response was obtained for 4-6% DOL. HIGHLIGHTSHot weather negatively influences the productivity of broilers. Fats/oils are essential for animal and human nutrition for several reasons; however, they are expensive compared to other energy sources. Improving the production index is essential to keep broilers farming profits under hot weather.

Chemically Protected Sodium Butyrate Improves Growth Performance and Early Development and Function of Small Intestine in Broilers as One Effective Substitute for Antibiotics

“…Micro-encapsulated SB addition could attenuate OS response induced by corticosterone exposure through increasing catalase activity and decreasing the MDA level of intestinal mucosa in broilers [ 50 ]. Similarly, this study showed that the addition of CSB in diet enhanced the intestinal antioxidant capacity by increasing the SOD and T-AOC activities in the jejunal and ileal mucosa of broiler at 21 d. TAC/MDA represents the antioxidant/oxidative balance, is used as an index of OS status [ 51 , 52 ]. Furthermore, we found that CSB improved the small intestinal OS status through the increase in TAC/MDA ratio (antioxidant balance) which was caused by the increase in TCA.…”

Nutrient digestibility in broiler chickens fed diets containing high levels of soybean oil is affected by the source of fiber

“…The digestibility of AAs (Barua et al 2021) and ether extract (Tancharoenrat et al 2013) increased with an increase in age of broilers from hatch up to around 21 days of age and did not further increase with increase in age to days 35 or 42 post-hatch. Also, an increase in dietary level of ether extract from 3.32% to 8.21% did not affect apparent total tract digestibility of ether extract in broilers at 40 days of age (Attia et al 2021). Thus, it is highly unlikely that the age at which nutrient digestibility measurement was done and level of fat in diets fed in the current study limited the digestibility of fat and other nutrients.…”

Alleviating heat stress effects in poultry: updates on methods and mechanisms of actions

“…Fats and oils have high energy value, lower heat increment, and are crucial to the absorption of fat-soluble vitamins, nutrient digestibility, and utilization. In heat-stressed animals, the dietary inclusion of fats and oils promotes feed intake, enhances productivity, and minimizes heat load ( 127 ). The improvement in growth performance occurs due to higher energy/fat intake since fats and oil enhance feed palatability and allow for reduced heat increment relative to protein and carbohydrates rich diets ( 128 ).…”