Abstract:
Two dietary plant oils cottonseed (CSO) and olein (OO) and frying olein
oil (FOO) were tested for energy supplementation values in poultry at levels
0, 3, 6 and 9% utilizing isonitrgenous (22.5% CP), semi-isocaloric
(3.10Mcal/kg) rations and run in three experiments. Ninety six, 7 days-old,
75g initial weight, unsexed Ross-308 broiler chicks were used for each
experiment in a complete randomized design 4x4x6. Chicks were fed for 50
days. Experimental parameters covered performance (with energy retention
values determined by the comparative slaughter technique CST), Blood
haemogram, serum metabolites, enzyme activities and electrolytes,
slaughter and carcass data and economic appraisal.
Supplementation with the oils improved performance (p>0.05) but CSO
gave significant (p<0.05) values in final, weight gain and feed conversion
ratio. Results of energy retention showed similar values in initial energy, but
final and gained energy revealed significant (p<0.05) differences between
treatment groups.
Hematological values, serum metabolites, serum enzyme activities and
serum electrolytes were not seen significantly (p>0.05) different. The effect
of adding CSO on absolute slaughter weights showed no significant (p<0.05)
differences except in heart and liver which were highest in group C
(22.80±03.50 and 53.80±04.80 respectively) and with percent slaughter
values, no significant (p>0.05) differences were recorded except for liver of
group C (02.12±00.25) which was the highest. Use of OO and FOO indicated
no significant (p>0.05) differences between groups in both absolute and
percent slaughter values except the effect of FOO on gizzard percent which is
the highest (p<0.05) value recorded in group A (01.88±00.10).
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Abdelgadir, M.O. Ph.D Thesis, 2009
Supplementation with the three oil treatments had no effect (p<0.05)
on all absolute and percent carcass cuts values or meat chemical
composition, but CSO affected significantly (p<0.05) the drum and drum
muscle absolute weight values, being highest in group C (260.00±21.60 and
192.50±25.00 respectively). The OO affected significantly (p<0.05) the thigh
bone absolute weight value in group D (50.00±08.20) which was the highest.
The CSO treatment effect on all meat subjective values was not significant
(p>0.05). Use of OO gave significant (p<0.05) tenderness and juiciness
values in groups A (05.70±00.30 and 05.30±00.10 respectively).Tenderness
was affected significantly (p<0.05) by FOO and the highest value gained in
group A was (05.70 ±00.30).
Economically appraised values were profitability ratio (01.39) of group C
(6% cottonseed oil) was the highest of the test groups. Profitability ratio
(01.02) of the test group D (9% olein oil) was the highest of the test groups.
Profitability ratio (01.45) of the test group D (9% frying olein oil) was the
highest of the test groups.