The response of turkeys to diets containing fat differing in degree of oxidation

Abstract

A 16-week experiment was conducted on 224 three-day-old BUT-9 turkey chickens randomly assigned to 4 groups, each with 4 replicates; each group comprised 7 toms and 7 hens. In successive 4-week periods the basic ration was supplemented with 2 to 5% of a mixture of rape seed oil and poultry fat (66:34) differing in peroxide value in groups I-IV <5, 50, 100 and 150 mEq 0 2 /kg, respectively.The addition of oxidized fat had a negative effect on the growth rate of turkeys, causing significant (PO.01) differences in the body weight of the birds at ages 12 and 16 weeks. At end of the experiment the birds in the control group (I) were an average 1.07 kg heavier than those in groups II-IV; these differences were considerably greater in torn turkeys and averaged 1.7 kg. The lower weight gain in the experimental birds was caused by the approximately 10% smaller consumption of feed than in the control group. Increasing the peroxide value of added fat from 50 mEq 0 2 /kg (group II) to 100 or 150 mEq 0 2 /kg (groups III and IV) did not further reduce body weight. The degree of fat oxidation did not distinctly affect mortality, feed consumption, or slaughter value of the turkeys. The addition of oxidized fat significantly lowered serum and hepatic vitamin E levels and, to a smaller extent, also the vitamin A content in the liver.

Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

“…In fact, it is reported that neither protein nor fat digestibility was affected by mildly oxidised oil . In contrast, there are some studies that report depressed growth and impaired health in birds fed oxidised oil Jacobsen et al, 1993;Sheehy et al, 1993;Engberg et al, 1996;Jankowski et al, 2000;Zdunczyk et al, 2002;Eder et al, 2003). In these studies, the detrimental effects of oxidised oil may be due to the administration of oils with high peroxide values or higher secondary lipid peroxidation products which have toxic effects.…”

“…The ingestion of oxidised oils also reduces tocopherol levels of tissues and plasma (Sheehy, 1993;Fei, 1995;Eder, 1999a;Jankowski et al, 2000) and increases the amount of thiobarbituric acid-reactive substances (TBARS), suggesting an elevation in lipid peroxidation and cellular fragility Sheehy et al, 1993;1994;Fei, 1995;Enberg et al, 1996;Eder & Kirchgessner, 1999;Juskiewicz et al, 2000). Similarly, Zdunczyk et al (2000) and Keller et al (2004) reported that oxidised dietary oils lead to a reduced antioxidant status of erythrocytes and make them more susceptible to haemolysis.…”

“…Furthermore, the usage of oxidised oil in diets can lead to growth depression in poultry (Cabel et al, 1988;Lin et al, 1989;Sheehy et al, 1994;Dibner et al, 1996;Engberg et al, 1996;Jankowski et al, 2000) and in other animal species (Keller et al, 2004). It has been suggested that growth depression might be due to a reduction in feed intake as a result of reduced palatability and off flavour of rancid feed, or a decrease in digestibility of the oxidised oil (Wideman, 1986;Zdunczyk et al, 2000;.…”

Consequences of using rations with oxidised fats in poultry feeding

“…: ryboflawinę, biotynę, kwas askorbinowy czy kwas pantotenowy (64). Ponadto wchodzi w interakcję z proteinami, tworząc nierozpuszczalne polimery obniżające przy-swajalność białek, eliminuje też witaminę E i selen (2,15,21,28). Następstwem jest dystrofia mięśnia sercowego i mięśni szkieletowych (52,53).…”

“…Dodatkowo u ptaków dochodzi do pogorszenia się parametrów produkcyjnych (tj. nieśności i przyrostów dobowych masy ciała) oraz biochemicznych krwi, następuje też intensyfikacja zmian morfologicznych (9,28,31,34).…”