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2011 (Vol. 3, Issue: 6)
Article Information:

Effects of Different Sources and Levels of Vegetable Oils on Performance, Carcass Traits and Accumulation of Vitamin E in Breast Meat of Broilers

Ali Nobakht, Shahram Tabatbaei and Sabir Khodaei
Corresponding Author:  Ali Nobakht 

Key words:  Broiler, carcass traits, performance, vegetable oils, , ,
Vol. 3 , (6): 601-605
Submitted Accepted Published
2011 August, 11 2011 September, 17 2011 November, 15
Abstract:

The experiment was conducted to evaluate the effects of different sources and levels of vegetable oils on performance, carcass traits and accumulation of vitamin E in breast meat of broilers. In this experiment 336 day old broiler chicks (Ross-308 strain) were used in a completely randomized design for 42 days with 8 treatments in 3 replicates and 14 chicks in each replicate. The experimental groups included: T1) control group, T2) diet with 4% of sunflower oil, T3) diet with 4% of canola oil T4) diet with 4% of soybean oil, T5) diet with 2% of sunflower oil+2% of canola oil, T6) diet with 2% of sunflower oil+2% of soybean oil, T7) diet with 2% of canola oil+2% of soybean oil and finally T8) diet with 1.33% of sunflower oil+1.33% of canola oil+1.33% of soybean oil. According to the results, inclusion different sources and levels of vegetable oils in broiler rations significantly affected their performance, carcass traits and Vitamin E content of breast meat (p<0.05). The best feed conversion (1.83) was obtained in group 7, whereas the lowest percent of gizzard (2.52%), and the highest amount of vitamin E in breast meat (22.05 mg/kg) were observed in group 8.
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  Cite this Reference:
Ali Nobakht, Shahram Tabatbaei and Sabir Khodaei, 2011. Effects of Different Sources and Levels of Vegetable Oils on Performance, Carcass Traits and Accumulation of Vitamin E in Breast Meat of Broilers.  Current Research Journal of Biological Sciences, 3(6): 601-605.
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