To meet the growing demand for poultry products, many producers have decided to increase the density of animals per square meter. This, coupled with global warming, creates a severe problem for the poultry industry, as it is common to observe birds moving away from the thermal comfort zone. Therefore, the objective of this study was to evaluate the effect of three lipid sources and three levels of inclusion in broiler diets on sensible heat loss. Three hundred twenty-four female broilers from the Ross 308 line were housed in cages in an open house and distributed into nine different treatments. The body surface temperature was observed with an infrared thermography camera. Heat loss was analyzed by radiation, and convection was calculated by equations at weeks three, four, and six of broiler life, considering the importance of measuring and analyzing the following variables: wind speed, bird weight, bird area, ambient temperature, and relative humidity, among others. The treatments had no significant effect on Qt; however, the inclusion of palm oil, chicken oil at 3%, and sacha inchi oil at 9% can be an alternative in broiler chicken feed since they tend to reduce Qt at day 42 of life.
With the intention of evaluating the fecal and ileal digestibility of crude palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) at inclusion levels of 3%, 6%, and 9%, a total of 480 female Ross 308 broiler chickens were used. Digestibility was assessed at 21 days of age for both the diets and the fat sources. Total collection or the indicator method with chromium oxide was used for fecal digestibility, while the indicator method was used for ileal digestibility. The inclusion of the three levels of the evaluated sources was based on the substitution method of the core composed of corn and soybean. A fat-free diet was used to estimate the true digestibility of fat in the evaluated sources. The experiment was conducted in a 3*3 factorial arrangement. The treatments with the sources and inclusion levels were randomly assigned. Each treatment had six repetitions with eight birds per repetition. The results showed that the apparent digestibility of fat in the experimental diets was affected by the source and the interaction between the source and inclusion level. Only in the fecal digestibility obtained through the total collection technique, the inclusion level of the source in the diet did not have an effect. In the digestibility of the evaluated sources, it was determined that as the inclusion level of the source increased, the true digestibility of the source also increased.
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