Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers
DOI:
https://doi.org/10.29059/cienciauat.v10i2.711Keywords:
source of lipids, energy concentration, broilers, growth performance.Abstract
Lipids are often added to the diet of broilers in order to improve their productive efficiency. The most widely used variety of lipids is frying fat (FF), usually recycled from restaurants, as its cost is lower than that of vegetable oil (VO). The aim of this study was to evaluate the effect of FF substitution by VO in standard (SED) and high energy (HED) diets on broiler’s growth performance. To that aim, a total of 200 one-day-old mixed ROSS broilers (37.2 g ± 0.89 g) were fed during 42 d with two phases (starting and finishing) of 21 d each. The experimental design in each phase was completely randomized with 4 treatments with 2 x 2 factorial arrangement with the lipid source (FF and VO), the energy levels (SED and HED), and their interaction as main effects. The metabolizable energy (ME) in the starting phase was 2 994 kcal/kg and 3013 kcal/kg, and in the finishing phase was 3 081 kcal/kg and 3 111 kcal /kg in SED and HED, respectively. The lipid source (VO vs FF) did not influence (P > 0.05) on the studied variables. In the starting phase, broilers fed with the HED gained more weight and showed better feed conversion (P < 0.05) than birds in SED, while feed intake was similar (P > 0.05) among broilers in two diets. For the finishing phase, broilers fed with the HED gained more body weight (P < 0.05) with higher feed intake (P < 0.05) than birds fed with the SED; no effect of energy concentration on feed conversion (P > 0. 05) was observed. It was concluded that lipid source did not influence on productive parameters, but the increase in energy concentration significantly improved the productive performance of broilers.
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