Unidentified Growth Factors for the Chick in Vegetable Oils and Fatty Acid Concentrates

Carver, D. S.; Johnson, Einer W.

doi:10.3382/ps.0320701

Cited by 13 publications

(3 citation statements)

References 6 publications

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“…It might be possible that some fats possess 28 G. VERMEERSCH AND F. VANSCHOUBROEK one or more factors (unidentified or unrecognised characteristics of a known component) which improve the efficiency of metabolisable energy or exert a protein anabolic action. An improved metabolic caloric-efficiency of vegetable fats is suggested by Carver and Johnson (1953) and Dam, Leach, Nelson, Norris and Hill (1959). Nesheim, Hopkins, Carew, Zugler and Scott (1961) demonstrated with equicaloric (metabolisable energy) nutrient intake experiments that rising levels of corn oil increased the total nitrogen and energy retention, whereas the nitrogen content per g. body weight gain-was unchanged and the percentage of fat was increased.…”

Section: Discussionmentioning

confidence: 92%

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

Vermeersch¹,

Vanschoubroek²

1968

British Poultry Science

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A study, based on data from the literature, was carried out to establish the quantitative effect of increasing levels of various fats on food intake, weight gain and efficiency of food conversion of growing chicks.The fats concerned were soyabean oil, soyabean soapstock, maize oil, lard, grease and tallow. Their effect was studied by using regression analyses.It was found that the addition of fat, both animal fats and vegetable oils, diminishes food intake. The food intake decreases significantly with rising percentages of fat according to a linear function. No differences in effect between various fats could be demonstrated.The incorporation of various fats improves the weight gain, although the increase was not related to the amount of fat added. The improvement in weight gain differs from one fat to an other.The addition of fats improves efficiency of food conversion, but varies according to the kind of fat. Here the improvement is correlated with the level of fat added.The difference in improvement of food conversion can be only partially explained by differences in absorbability and metabolisable energy of the fats.It is concluded that certain fats ameliorate the efficiency of food conversion and, in some cases, weight gain to a higher degree as may be expected from their metabolisable energy content. It might be possible that some fats possess one or more factors which improve the efficiency of metabolisable energy or exert a protein anabolic action.

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Section: Discussionmentioning

confidence: 92%

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

Vermeersch¹,

Vanschoubroek²

1968

British Poultry Science

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“…There was some doubt in this respect since Carver and Johnson (1953) have shown that stearic acid was not well utilized by the chick when added at one or two percent levels to a semipurified diet. Hydrogenated tallow contains approximately 75 percent stearic acid in the glyceride form.…”

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confidence: 91%

The Utilization of Fats of Different Melting Points Added to Broiler Feed

et al. 1955

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“…The function of fat mainly depends on the degree of saturation, number of carbon in the composition of the fatty acid chain, concentration of fatty acids, position of the glycerol molecules, and interaction between the unsaturated and saturated fatty acids (Rener and Hill, 1961; Ketels and DeGroote, 1989; Dvorin et al, 1998; Leeson and Summer, 2001). Among different saturated fatty acids, stearic acid is not utilized well by the chick (Carver and Johnson, 1953); while polyunsaturated fatty acid is utilized wellby the birds (Crespo and Esteve-Garcia, 2001). Differences in fat deposition as the result of different dietary oil levels was reported by Foglia et al (1994)which might be due the association with metabolic differences between chicken lines (Foglia et al, 1994).…”

Section: Introduction:-mentioning

confidence: 99%

Evaluation Ofhalal Tallow and Haram Lardcombinations on Growth Performance, Immunity, Cecalmicrobiology and Noxious Gas Emissionsin Boilers.

Bostami¹,

Mun²,

Kim³

et al. 2016

IJAR

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The study was conducted with an aim to study the animal fat as single (halal tallow) and combined state (halal tallow and haram lard combination) on growth performance, relative organ weight, cecal microbiology and noxious gas concentration in broilers on the aspect of halal ethical issue. Following completely randomized design, a total of 96 day old Ross broiler chicks were allocated into two treatments (TLO: Basal diet with tallow; TPL: Basal diet with tallow+lard), where there was six replications with eight birds per replicate pen. Feed and water was provided ad libitum with dividing starter (0 to 3 weeks) and finisher (4 to 5 weeks) period. The result revealed that, growth performancedid not differ between TLO and TPL (P>0.05); however, immunity (IgM) was higher in TLO in comparison to TPL (P<0.05). Among the internal organs, small intestine, large intestine and cecum weight was higher in TLO relative to the TPL (P<0.05).In addition, cecal and excreta pH was lower in TLO than the TPL (P<0.05); where, among cecalmicrobiology, Bacillus sp. count was higher in TLO compared to TPL (P<0.05). Excreta noxious gas concentration data revealed that, ammonia gas was lower in TLO during 0 hour, 3 hour and 12 hour incubation period, while the average value also significantly lower in TLO in relation to the TPL (P<0.05). The hydrogen sulfide and sulfur dioxide gas did not differ between TLO and TPL (P>0.05). Economic analysis data elucidated that, there was no significant difference for cost per unit of gain between TLO and TPL (P>0.05). The result suggested that, tallow and lard combination has no negative impact on the growth performance; however, there was higher excreta noxious gas concentration, which is one of the important issues for the environmental aspects from the broiler industry. Therefore, single use of animal fat (halal tallow) for halal broiler production are preferred instead of combination with another animal fat (haram lard).

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Unidentified Growth Factors for the Chick in Vegetable Oils and Fatty Acid Concentrates

Cited by 13 publications

References 6 publications

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

The Utilization of Fats of Different Melting Points Added to Broiler Feed

Evaluation Ofhalal Tallow and Haram Lardcombinations on Growth Performance, Immunity, Cecalmicrobiology and Noxious Gas Emissionsin Boilers.

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