Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers

Abstract

ABSTRACT The current study was planned to investigate the influence of soy oil, oxidized soy oil, poultry oil single refined and poultry oil double refined on the performance of broilers chicken. A total of two hundred and forty, day-old broiler chicks were divided into 4 treatments in such a way that each treatment had six replicates and each replicate had ten chicks. The experimental treatments were separated with the usage of single refined poultry oil, double refined poultry oil, oxidized soy oil and soy oil in the diet of broilers. In both starter and overall periods average body weight was higher (p0.05). Therefore, it can be concluded that poultry single refined and double refined oil could be a possible substitute for fresh soy oil for better performance as compared to oxidized soy oil.

Keywords

• Oxidized soy oil
• fresh soy oil
• poultry refined oil
• growth
• digestibility
• broilers