A Study On The Effects Of High Energy Palm Oil Supplemented Diets On Broilers Growth Under Tropical Environment
A series of experiments were conducted to study the effects of fat added high energy diets on the performance of broilers under the warm humid environment. Two types of fat namely palm oil and soybean oil, either singly or mixed , were incorporated in the test diets at varying levels (0 to 8%)....
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| Format: | Thesis |
| Language: | English English |
| Published: |
1991
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/12295/1/FPV_1991_5_A.pdf |
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| Summary: | A series of experiments were conducted to study the effects of fat
added high energy diets on the performance of broilers under the warm
humid environment. Two types of fat namely palm oil and soybean oil,
either singly or mixed , were incorporated in the test diets at varying levels
(0 to 8%). Feeds were provided ad libitum and data on voluntary feed
intake,growth rate , feed conversion and carcass com position were
measured.
Increasing palm oil level resulted in corresponding rise in the dietary
energy concentrations, it was found that broilers fed on higher energy
diets improved feed and energy consumption, daily weight gain and feed
conversion ratio. Total carcass fat content was found to increase at
higher levels of palm oil inclusions. When the level of protein was
adjusted to maintain the calorie: protein ratio, the carcass fat content
remained relatively constant regardless of palm oil levels added into the
diets.Fatty acid com position in the body was found to be influenced
greatly by dietary fat. When soybean oil was used instead of pal moil, the
amount of linoleic and linolenic acids in the carcass was also increased
proportionately.
The results from these studies demonstrated the beneficiary effects
of added fat high energy diets to broilers in the tropics. In spite of the
adverse climatic conditions, the broilers especially those on high fat diet
were able to sustain higher productivity in terms of growth rate and feed
coversion ratio. This was only possible if the heat increment of broilers
was reduced as a consequence of the presence of fat in the diet. |
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