USE OF DIETARY PLANT OILS IN BROILER RATIONS

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). xvi 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.