Investigating the Effect of Different Fats and Antioxidants on the Performance and Resistance of Bone in Broiler Chickens

Hitherto a number of studies have been carried out on different mixtures of dietaries in broiler flocks in order to investigate the effect of these different materials on poultry’s improvement of efficiency and resistance factors such as bone resistance. In this study, the main focus is on investigating the effect of fat kind (presence of saturated and unsaturated fatty acids) and presence of antioxidants on the performance of flock and bone strength in broiler chicks. There were 120 broiler chicks selected from 3 treatments and 4 replicates. The treatments consisted dietary of unsaturated fatty acid 5% (O), dietary of unsaturated fatty acid 5% plus antioxidants (A) and dietary of saturated fatty acid 5% (A).At the end of experiment period investigating fat acid mixture of femoral flesh in chicks of dietary O and its comparison to the chicks of dietary A showed significant increase of ecozapenthanoeic acid, decozapenthanoic acid and amount of omega 3 and omega 6. The ratio of omega 3 to omega 6 decreased significantly in dietary O while the ratio of unsaturated fatty acids to saturated one increased in the mixture of femoral flesh. At the end of experiment period investigating fat acid mixture of femoral flesh in chicks of dietary O and its comparison to the chicks of dietary A showed significant decrease of ecozapenthanoeic acid, decozapenthanoic acid and amount of omega 3 and omega 6 in dietary A toward dietary O. Also, significant decrease of total unsaturated fatty acids with multi twofold bands was observed in comparison to the treatment with dietary O. This study and its comparison to previous papers show the advantage of utilizing dietary containing unsaturated fatty acid plus antioxidants.

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