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Lipid blends and antioxidant supplements in broiler chicken diets: effects on performance, meat properties and storage quality

Published online by Cambridge University Press:  24 November 2017

J. R. Scaife ,
P. Iji ,
W. Michie  and
M. Davis
J. R. Scaife
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD.
P. Iji
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD.
W. Michie
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD.
M. Davis
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD.
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Extract

Broiler diets are routinely supplemented with approximately 50 g/kg lipid. The lipid supplement used in the UK has been a blend of tallow and vegetable oil, however, there is considerable interest in the use of alternative fat sources. The fatty acid composition of supplemental lipids, in particular the degree of unsaturation of fatty acids can (1) effect lipid digestibility and may be reflected in differences in growth performance and (2) markedly influence tissue fatty acid profiles which may increase the requirement dietary antioxidant supply and affect meat storage characteristics.

Type
Nutrition and Metabolism
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 164
Copyright
Copyright © The British Society of Animal Production 1993

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