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Comparison of effects of different fat sources and their blend on broiler performance

Published online by Cambridge University Press:  23 November 2017

Mahmoud Shivazad ,
Mohammad Ramzani ,
Nima Eela ,
Hooshang Lotfolaheian  and
Alireza Seidavi
Mahmoud Shivazad
Affiliation:
Animal Science Department, Tehran University, Iran, Karaj, Iran
Mohammad Ramzani
Affiliation:
Islamic Azad University, Karaj Branch, Iran, Karaj, Iran
Nima Eela
Affiliation:
Islamic Azad University, Karaj Branch, Iran, Karaj, Iran
Hooshang Lotfolaheian
Affiliation:
Iran Animal Science Research Institute, Iran, Karaj, Iran
Alireza Seidavi*
Affiliation:
Islamic Azad University, Rasht Branch, Iran, Rasht, Iran
*
Email:[email protected]
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Extract

Arian broiler is one of the most important strains in Iran. There are many fat sources in poultry nutrition at Iran and other countries. These fat sources have different effects on broiler performance. Various fatty acids absorbed separately and differently in chicken lumen. Fats, especially linoleic acid have main effects on microbial flora at chicken (Pesti et al., 2002). Meanwhile fat sources have important share in costs of diet formulation. The aim of current experiment was to evaluate the effects of different fat sources and their blend on broiler performance.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 239
Copyright
Copyright © The British Society of Animal Science 2007

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References

Crespo, N. and Estreve-Garcia, E. 2002. Nutrient and fatty Acid Deposition in Broilers fed Different Dietary Fatty Acid Profiles. Poultry Science 81: 1533–1542.Google Scholar
Crespo, N., and Esteve-Garcia, E. 2001. Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens. Poultry Science 80: 71–78.Google Scholar
Pesti, G. M., Bakalli, R. I., Qiao, M. and Sterling, K. G. 2002. A Comparison of Eight grades of fat as Broiler feed Ingredients. Poultry Science 81: 382–390.Google Scholar