Abstract:
Use of fresh and fried groundnut oil in broiler rations
This experiment was conducted to evaluate the response of broiler
chicks to diet containing 6% either fresh groundnut oil or after its frying
( for once, twice or three times under 160C ̊ for 1, 2 and 3 hours
respectively, as energy sources. Experimental parameters covered
growth performance, slaughter and carcass values, serum metabolites,
enzyme activities and electrolytes and economical appraisal. The
experimental design used was the complete randomized design. A total
of (250) 7 day-old, 130 gm. initial weight unsexed Ross 308 broiler
chicks were used in this experiment. Chicks were divided into five
groups (A, B, C, D and E) of 50 birds in each and randomly assigned to
five treatment diets, each treatment has five replicates. The first group A
fed on control diet, the second group B were fed on diet containing fresh
groundnut oil, the other groups of chicks C, D and E were fed on diets
supplemented with groundnut oil fried for one, two and three times
respectively. All diets in this experiment were formulated to be iso-
nitrogenous (22.5% CP) and iso-caloric (3100 Kcal/Kg) according to the
recommended dietary requirement for broiler (NRC, 1994). All chicks
were fed on experimental diets for 6 weeks. The results indicated that
addition of fresh groundnut oil and its fried oils improved the
performance of broiler chicks, but the differences between treatment
groups were not significant. The mortality rate was not influenced
significantly by the dietary treatment. The results showed that there were
no significant differences among all treatment groups in the percentages
of carcass dressing, giblets, commercial cuts and their percent of
separable tissue, meat chemical composition and objective meat quality
parameters of broiler chicks. The addition of fresh groundnut oil and its
fried oil had no significant effect on serum metabolites, enzyme
activities and electrolytes. Economical appraisal values were the
profitability ratio (1.23) of group E (groundnut oil fried for three times)
was the highest of the test groups, whereas profitability (0.91) of group
.B (fresh oil) was the lowest of the test groups
