COMPARATIVE EVALUATION OF DIFFERENT SOURCES OF OILS / FATS IN THE DIET OF BROILER CHICKENS
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Date
2023-03
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
The present trial was carried out to study the effect of inclusion of
various oils / fat sources on growth performance, serum biochemical profile,
digestibility of nutrients and carcass characteristics in broilers. Three hundred,
day-old chicks were distributed randomly to five dietary groups each with six
replicates of ten chicks per replicate and were offered broiler diets to meet the
nutrient requirements as per ICAR, 2013 standards. During the experiment,
various oils/ fat sources viz., T1: Soybean oil, T2: Palm oil refinery byproduct,
T3: Palm oil, T4: Rice bran oil and T5: Lard, were added to the basal diet in pre starter, starter and finisher phases as follows: Basal diet + 3.00% oil/fat, Basal
diet + 5.00% oil/fat, and Basal diet + 5.00% oil/fat, respectively.
Results indicated that birds in T5 group had highest (p<0.05) body
weight gains and better FCR, which were followed by T2 and T1 groups.
Increased (p<0.01) performance index was seen in T5 group. Data related to
protein efficiency ratio revealed that birds in T1 group had the best (p<0.05)
protein efficiency ratio, followed by T5 and T2 groups.
Results during entire growth phase showed significantly higher
(p<0.01) feed intake values for T2, T4 and T5. The serum biochemical profile of
broilers revealed that birds in T5 group had significantly highest (p<0.01) levels
of serum total protein and albumin. Data related to HDL cholesterol showed
non-significant difference between the treatments, however, lowest (p<0.01)
LDL cholesterol concentration was found in T2 followed by T1 and T3. Serum
urea, creatinine, calcium and phosphorous contents differed non significantly
(p>0.05) across the dietary treatments. Serum glucose, AST and ALT levels
differed non significantly (p>0.05) across the dietary treatments. Significant
increase in serum triglycerides (p<0.05) and total cholesterol (p<0.01) levels
was seen in T5 and T4 as compared to other dietary treatments.
Inclusion of various oils / fat sources had no effect (p>0.05) on
digestibility of OM and CF while the DM, CP digestibility increased
significantly (p<0.05) in T1, T2 and T5 groups, respectively. EE digestibility
however, decreased significantly (p<0.01) in T2 group as compared to other
dietary treatments. NFE digestibility was significantly higher (p<0.01) in T1,
T2, T3 and T5 groups as compared to T4. Further T1, T2 and T5 groups had
significantly higher carcass yield (p<0.05), dressing yield (p<0.05) and breast
meat yield (p<0.01). Dressing percent showed significantly (p<0.01) higher
values for T2 as compared to other dietary treatments. Weight of heart and liver
was significantly (p<0.01) higher in T4 and T5 groups respectively, as
compared to other dietary treatments.
The data on sensory evaluation of broiler meat viz. color, flavor,
juiciness, tenderness and overall acceptability of meat revealed non-significant
difference (p>0.05) across the dietary treatments.
Based on the results, it can be concluded that incorporation of all the
oils/fats in the diets of broilers have shown improved performance of broilers
from day one onwards till the time of marketing. Even though the diets
containing lard have shown better performance in terms of FCR and Protein
Efficiency Ratio, the cholesterol and fat deposition were more in the meat of
these birds. Among the vegetable oils compared soybean oil was found to be a
better oil source for broilers followed by palm oil refinery byproduct, palm oil
and rice bran oil in that order.