Utilization of Crude and Refined Palm and Palm Kernel Oils in Broiler Diets

Valencia, Mauro E.; Watkins, S. E.; Waldroup, A. L.; Waldroup, P. W.; Fletcher, D. L.

doi:10.3382/ps.0722200

Cited by 30 publications

(14 citation statements)

References 21 publications

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“…This suggests that the two fat sources have similar digestibility. A similar response was obtained by Valencia et al (1993) who reported that there were no effects of the sources of oil (refined palm oil, palm oil, corn oil and poultry fat) on BWG and FCR in broilers. The result is congruent with previous findings of Abudabos (2013), who reported that birds that received KOF or SBO responded equally.…”

Section: Discussionsupporting

confidence: 63%

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

Abudabos¹

2014

SA J. An. Sci.

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This study was conducted to evaluate the effects of replacing soybean oil (SBO), typical in broiler diets, with a less expensive commercial fat blend, Kofat (KOF). A 2 x 2 x 2 factorial experimental design was used to study the interactions of the two fat sources, SBO and KOF, at two levels of metabolizable energy (ME) (low and normal) with the inclusion or not of an enzyme, Tomoko (TOM), in broiler diets. The broilers were fed ad libitum in cages from 1 to 30 days of age. Two hundred one-day-old male (Ross 308) chicks were distributed among 40 cages with five replicates per treatment, and received a starter diet from 1 to 16 days and a finisher diet for days 17 to 30. Cumulative feed intake was not influenced by fat source, energy level or TOM supplementation for the starter, finisher or total periods. For the total period (1 to 30 days), energy x enzyme interaction was significant for bodyweight gain (BWG) and feed conversion ratio (FCR). The TOM supplementation had a positive effect on the low energy diet and a negative effect on the normal energy diet with respect to BWG and FCR. The TOM enzyme was able to restore the nutritional value in the low energy diet. Fat source had no influence on performance of broilers during the experiment period. It was concluded that KOF as a source of fat and the enzyme, TOM at a rate of 0.05%, can be included in a broiler diet where the ME level has been reduced by 414 kJ/kg during the starter and finisher periods. ______________________________________________________________________________

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Section: Discussionsupporting

confidence: 63%

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

Abudabos¹

2014

SA J. An. Sci.

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“…The results with respect to the FA composition of the broiler meat samples indicate that meat from broiler chickens fed diets containing HKO, singly or combined with SO could be an important source of oleic acid for human diets, because the common FA in the diet was most abundant in the meat. This result supports the idea that in monogastric animals the FA composition of the tissues will reflect that of the diet 13, 18–21. The replacement of SO with HKO in broiler diets results in a significant increase of the oleic acid which is the most predominant MUFA in meat and, consequently, leads to a decrease in the SFA:MUFA ratio.…”

Section: Discussionsupporting

confidence: 84%

The influence of dietary hazelnut kernel oil on the performance and fatty acid composition of broilers

2007

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A total of 360 one-day-old broilers (Ross 308) were allocated to three treatment groups with four replicates each of 30 chicks to evaluate the effects of the dietary hazelnut kernel oil (HKO) inclusion on the performance and the composition of fatty acid of meat in broilers. Treatments were diets with (1) soybean oil (SO), (2) HKO, or (3) HKO+SO (in equal amount, HKSO) added to the basal diets. There were no significant differences in weight gain, feed per gain, dressing percentage, abdominal fat weight, and mortality among the different dietary oil sources. Dietary HKO decreased (P < 0.01) linoleic and linolenic acids contents and the ratio of SFA:MUFA (saturated fatty acids:unsaturated fatty acids) of breast meats in broiler, and increased oleic acid content compared to SO. The result indicates that meat from broiler chickens fed diets containing HKO, singly or combined with SO could be an important source of oleic acid for human diets.

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“…These changes in proportion of fatty acids resulted in the highest and lowest PUFA:SFA ratio in the SB and PK oil treatments, respectively, particularly in thigh muscle. In a similar study in broilers, Valencia et al (1993) also reported that PK oil induced deposition of lauric fatty acid (C12:0), increased the proportion of SFA, and reduced MUFA and PUFA in muscle, compared with palm or poultry oil used as a lipid source in the diet. A similar effect from PK oil was reported in pigs as well (Teye et al, 2006).…”

Section: Discussionmentioning

confidence: 90%

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

et al. 2010

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The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for ~6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.

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Utilization of Crude and Refined Palm and Palm Kernel Oils in Broiler Diets

Cited by 30 publications

References 21 publications

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

The influence of dietary hazelnut kernel oil on the performance and fatty acid composition of broilers

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

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