Volume 4, Issue 7 (9-2013)                   Res Anim Prod 2013, 4(7): 35-46 | Back to browse issues page

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Navidshad B. (2013). Effects of Dietary Inclusion of Fish Oil, Soybean Oil, Palm Oil or Conjugated Linoleic Acid Supplementation on Performance and Meat Fatty Acid Composition of Broiler Chicken. Res Anim Prod. 4(7), 35-46.
URL: http://rap.sanru.ac.ir/article-1-215-en.html
Effects of Dietary Inclusion of Fish Oil, Soybean Oil, Palm Oil or Conjugated Linoleic Acid Supplementation on Performance and Meat Fatty Acid Composition of Broiler Chicken
Bahman Navidshad *
University of Mohaghegh Ardabili
Abstract:   (6596 Views)

   An experiment was conducted to investigate the effects of dietary conjugated linoleic acid (CLA), fish oil (n-3 rich), soybean oil (n-6 rich) or palm oil (rich in saturated and mono-unsaturated fatty acids) on performance and fatty acid profile of breast and thigh tissues in broiler chickens.  The experiment was carried out as a completely randomized design with 4 treatments consisted of the experimental diets contain the different fats, 4 replicates and 20 chicks per replicate. The dietary fats were included in the experimental diets at 7% but because of the lower metabolisable energy content of palm oil, its inclusion rate was about 12.5%. The present study indicates that dietary supplementation with soybean oil or palm oil performed better than supplementation with fish oil or CLA in broiler production, but such observations occurred despite the less favored fatty acid profile of the meat produced. On the other hand, despite the acceptable effects of fish oil and CLA supplements on enrichment of chicken’s meat, due to the poor performance, the 7% dietary fish oil or CLA inclusion is not commercially recommendable.

Keywords: CLA, Fish oil, Soybean oil, Palm oil, meat enrichment, Broiler chickens
Full-Text [PDF 473 kb]   (12021 Downloads)    
Type of Study: Research | Subject: Special
Received: 2013/09/15 | Accepted: 2013/09/15
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