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The Effect of Different Sources of Fat on Broiler Performance

Author

Listed:
  • Alla Eldeen Ali

    (Master Program of Animal production, Faculty of Animal Production Science &Technology, Sudan University of Science and Technology)

  • Osama Elshaikh

    (Department of Animal Production, Faculty of Animal Production Science &Technology, Sudan University of Science and Technology)

  • Omer Masaad

    (Department of Animal Production, Faculty of Animal Production Science &Technology, Sudan University of Science and Technology)

Abstract

A completely randomized design was carried out to evaluate the effects of five different fat sources (cattle bone marrow, camel bone marrow, cattle fat, camel fat and fish oil at the rate of 3%) on performance, carcass yield and blood metabolites content in broiler chickens. Two hundred and forty one-day-old of unsexed (Ross 308) were randomly divided into 6 different treatments of 40 birds and each group was divided in to 4 replicates of 10 birds: (T1) basal diet containing no supplemented fat (control group), (T2) basal diet containing 3%beef fat supplementation, (T3) basal diet containing 3% camel fat supplementation, (T4) basal diet containing 3% beef bone marrow supplementation, (T5) basal diet containing 3% camel bone marrow supplementation, and (T6) basal diet containing 3% fish oil supplementation. The treatment diets were applied to the chicken from day 2 till 49 days. The following parameters were measured : live body weight (LBW) ,body weight gain(BWG) ,feed intake(FI) , feed conversion ratio (FCR) , water consumption (WC) ,relative water consumption, (RWC) ,protein efficiency ratio (PER), energy efficiency utilization(EEU) , lysine efficiency ratio(LER) ,production efficiency factor (PEF),and carcass characteristics .Moreover, blood samples were analyzed for cholesterol HDL , LDL , urea , uric acid , total protein , albumin , triglycerides and glucose. Results showed significant difference at (p

Suggested Citation

  • Alla Eldeen Ali & Osama Elshaikh & Omer Masaad, 2022. "The Effect of Different Sources of Fat on Broiler Performance," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 9(10), pages 28-33, October.
    • Handle: RePEc:bjc:journl:v:9:y:2022:i:10:p:28-33
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