Variation in the Effects of Fat Supplements on Broiler Pigmentation, Growth and Feed Conversion

Carver, D. S.

doi:10.3382/ps.0380071

Cited by 9 publications

(3 citation statements)

References 9 publications

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“…Ordinary cod liver oil was about one-half as potent and ordinary sardine oil about one-third as potent as the fortified cod liver oil in depress ing shank and skin pigmentation. Whereas cod liver oil suppresses pigmentation in the chick, vegetable oils do not, according to Carver (147). Hammond et al (353) observed that large quantities of cod liver oil or small quantities of sulfur interfered with the transfer of pigment from the ration through the egg to shank of the 1-day-old chick.…”

Section: Ration Ingredientsmentioning

confidence: 99%

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Oxycarotenoids in Poultry Feeds

Marusich¹,

Bauernfeind²

1981

Carotenoids as Colorants and Vitamin a Precursors

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Section: Ration Ingredientsmentioning

confidence: 99%

“…Carver (147) reported that certain samples of yellow grease, no. 1 tallow, hydrolyzed animal and vegetable fat, and methyl esters of vegetable fat reduce pigmen tation in broilers, as determined by both shank visual color and colorimetric mea surement of extracted toe-web pigment.…”

Section: Fats and Oilsmentioning

confidence: 99%

Oxycarotenoids in Poultry Feeds

Marusich¹,

Bauernfeind²

1981

Carotenoids as Colorants and Vitamin a Precursors

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“…Sunde (1956) and Renner and Hill (1958) showed that the chick was unable to utilize pure C 16 and C 18 saturated fatty acids. Carver (1959) reported that hydrolyzed animal and vegetable fat was equal to prime tallow, in terms of growth and feed effi-ciency, when added to the diets of broiler chicks. This observation suggests that the chemical combination of the fatty acids may be as important as the saturation of the acids present.…”

Section: Effect Of Animal Fat and Mixtures Of Animal Andmentioning

confidence: 99%

Effect of Animal Fat and Mixtures of Animal and Vegetable Fats Containing Varying Amounts of Free Fatty Acids on Performance of Cage Layers

et al. 1960

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there was no effect on total egg production of any of the breeds over a 40-week period from September through June. The White Rock and Rhode Island Red strains were more sensitive than the strains of the other two breeds in terms of transitory decreases in egg production, especially when the laying pullets were debeaked in January. A decrease in body weight which persisted throughout the post-operative period was observed immediately after each group was debeaked. The inconsistency of the body weight pat-terns between the two experiments may be partially explained on the basis of the intermingling of debeaked and normal individuals in the second experiment. REFERENCES Guhl, A. M., 1956. Peck-orders established in spite of debeaking. Am. Poultry J. 87(10): 4. Hale, E. B., 1948. Observations on the social behavior of hens following debeaking. Poultry Sci. 27: 591-592. Morgan, W., 1957. Effect of day-old debeaking on the performance of pullets. Poultry Sci. 36: 208-210.C ONSIDERABLE work has been carried out within the past few years on the use of animal and vegetable fats as an energy source for growing chickens. Studies on the use of fats in the diets of laying hens have been somewhat limited, however, although the relationship of energy to egg production has been investigated. Heuser et al. (1945) showed that a ration low in fiber content produced a higher rate of egg production than similar rations high in fiber. Quisenberry et al. (1949) andSkinner et al. (1951) presented evidence that increased egg production and improved feed efficiency could be obtained through the use of high energy (low fiber) type diets. Bird and Whitson (1946) fed laying rations 'Present address: University of Arizona, Tucson, Arizona.of both low and high fiber content and found that the productive efficiency was related inversely to the fiber content. Singsen et al. (1952) andGerry (1954) reported that less feed was required to produce a dozen eggs with laying rations of high energy content (low fiber) than laying rations low in energy (high fiber). Hill et al. (1956) reported that increasing the energy level of the laying ration by the use of fat reduced the feed required for egg production at a rate of 2 % for each 1 % of added fat. Hill et al. (1954a, b) markedly decreased the amount of feed required per dozen eggs produced when the caloric density of the diet was increased from 740 to 930 Calories per pound. Price et al. (1957) found that feed required per dozen of eggs was reduced by increasing the energy content of the diet. McDaniel et al. (1957) observed at NERL on April 11, 2015 http://ps.oxfordjournals.org/ Downloaded from

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By-Products of Refining of Soybean oil as fat Supplements in Practical Broiler Rations

Bornstein¹,

Lipstein²

1961

World's Poultry Science Journal

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Variation in the Effects of Fat Supplements on Broiler Pigmentation, Growth and Feed Conversion

Cited by 9 publications

References 9 publications

Oxycarotenoids in Poultry Feeds

Oxycarotenoids in Poultry Feeds

Effect of Animal Fat and Mixtures of Animal and Vegetable Fats Containing Varying Amounts of Free Fatty Acids on Performance of Cage Layers

By-Products of Refining of Soybean oil as fat Supplements in Practical Broiler Rations

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