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Effect of fat supplementation on the growth, body
temperature and
blood cholesterol level of broiler
Hakim Ali Sahito*, Rab Nawaz Soomro,
Azizullah Memon, Mustafa Rahim Abro, Nisar Ahmed
Ujjan and Attaur Rahman
Sindh Agriculture University, Tandojam, Pakistan
*Corresponding Author E-mail:
hakimsahito@yahoo.com; Tel: +92-301-3515723
Accepted 07 July, 2012
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In order to determine the
effect of fat supplementation on the growth, body
temperature and blood cholesterol level of broiler,
a study was carried out during 2010, using 120
broilers, equally divided in four groups A, B, C and
D (30 chicks in each group) and fed on ration with
3.5%, 4.5%, 5.5% and 6.5% of fat, respectively. The
results revealed that average feed intake of broiler
in groups A, B, C and D was 4518.69, 4369.83,
4327.81 and 4296.62 g/b; average water intake about
17.62, 17.05, 18.39 and 19.37 liter/b; live body
weight- 1918.67, 2178.10, 2221.69 2259.79 g/b;
FCR-2.30, 1.98, 1.93 and 1.87; carcass
weight-1118.80, 1316.60, 1352.20 and 1386 g/b;
dressing percentage-58.35, 60.52, 61.20 and 61.43;
heart weight-11.40, 11.80, 14.20 and 16 g/b; gizzard
weight-52.60, 54.80, 57.80 and 60.20 g/b; liver
weight-37.80, 41.20, 42.80 and 45.20 g/b and
intestine weight-128.80, 138, 142.40 and 148.60 g/b,
respectively. With increasing dietary fat levels the
feed consumption was decreased, where as water
intake was increased and broiler gained more weight
as compared to lower dietary fat levels. The FCR
improved simultaneously with increasing dietary fat
levels, but effect was marginal fat level increased
beyond 4.5%. The carcass weight and subsequent
dressing percentage increased with increasing fat
level, but differences were non-significant (P>0.05)
when fat level used beyond 4.5%. The weight of
internal edible and non-edible organs increased with
increasing dietary fat levels. The mortality was
average in broiler group receiving high dietary fat
level. Body temperature of broiler increased with
increasing dietary fat levels and was satisfactory
and blood cholesterol level was increased but within
the range and fat% in meat of broilers was also
increased with increasing dietary fat levels but it
was also satisfactory. It was concluded that ration
containing 6.5% fat levels may be fed to broiler for
42 days for better growth, blood cholesterol, and
per bird net profit.
Keywords:
Dietary fat, blood cholesterol, net profit,
temperature and broiler.
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