alexa Effect of Oil Supplemented Diet on Growth Performance and Meat Quality of Broiler Chickens
ISSN: 2379-1764

Advanced Techniques in Biology & Medicine
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Research Article

Effect of Oil Supplemented Diet on Growth Performance and Meat Quality of Broiler Chickens

Hanen Ben Ayed1*, Hamadi Attia2 and Monia Ennouri2
1Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Tunisia
2Laboratoire d’analyses alimentaires. Ecole Nationale d’Ingénieurs de Sfax, Tunisia
Corresponding Author : Hanen Ben Ayed
Laboratoire de Génie Enzymatique et de Microbiologie
Ecole Nationale d’Ingénieurs de Sfax
B.P. 1173-3038 Sfax, Tunisia
Tel: +216 96 501 698
Fax: 21674275595
E-mail: [email protected]
Received: November 04, 2015 Accepted: December 07, 2015 Published: December 14, 2015
Citation: Ayed HB, Attia H, Ennouri M (2015) Effect of Oil Supplemented Diet on Growth Performance and Meat Quality of Broiler Chickens. Adv Tech Biol Med 4:156. doi: 10.4172/2379-1764.1000156
Copyright: © 2015 Ayed HB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

The study was carried out to examine how the fatty acid compositions of oils (soybean and palm oils) were reflected in the products and their effects on the growing performance of broilers. Feed consumption, body weight, abdominal fat/carcass yield and fatty acid levels of abdominal fat were determined. During treatment (day 0 to 38), the highest growth rate was recorded in control group while the lowest was in broilers fed a ration containing soybean oil. At the end of trial, the carcass fat content was generally higher in all treated groups compared to the control. Fatty acids composition was found to be greatly influenced by the dietary fat. The highest level of poly-unsaturated fatty acid was obtained from the group fed ration contained soybean oil. Consequently, the compositions of fatty acids from these sorts of animal products presented for human consumption was seen to highly alter depending on animal nutrition.

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