The effects of different levels of poultry fat with vitamin E on performance and carcass traits of broilers

The aim of this experiment was to investigate the effects of different levels of poultry fat with vitamin E on performance and carcass traits of broilers. This study was conducted as 4 × 2 factorial experiment with 4 levels of poultry fat (0, 2, 4 and 6%) and 2 levels of vitamin E (0 and 150 mg/kg) in 8 treatments, 3 replicates and 12 birds in each replicate in a completely randomized design. In this experiment 288 day old broiler chicks (Ross 308 strain) were used for 42 days. Inclusion poultry fat until 6% did not have any adverse effect on performance and carcass traits, whereas using 150 mg/kg vitamin E significantly affected the performance and carcass traits of broilers (P < 0.05). The lowest amounts of daily weight gain (40.22 g) and feed intake (81.89 g), the lowest percent of carcass (69%) were resulted in treatments contained 150 mg/kg of vitamin E. As interactive effects; the lowest amount of daily weight gain (39.11 g) and the lowest carcass percent (68.01%) were obtained by adding 2% of poultry fat and 150 mg/kg vitamin E. It is concluded that in broilers, dietary supplementation of poultry fat until 6% without having any adverse effects on their performance and carcass percent is possible, whereas inclusion 150 mg/kg vitamin E has adverse effects in these respects.

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