Effects of Different Vegetable Oils and Animal Fat on Performance of Broiler Chicks

Basit Öğe Kaydı
dc.contributor.advisorKara, Muhammet Ali
dc.contributor.authorFariq, Barzan Fadhl
dc.date.accessioned2019-11-28T13:53:24Z
dc.date.available2019-11-28T13:53:24Z
dc.date.issued2017en_US
dc.date.submitted2017-09-15
dc.departmentZiraat Fakültesien_US
dc.description.abstractThis study was carried out at the Poultry Farm of Animal Sciences Department College of Agriculture Sciences, the University of Sulaimani to find out effects of different vegetable oil and animal fat on broiler performance. The aim of this research was to identify the effects of different sources of oils on productive performance of broiler chicks.The experimental period was from 8th March 2017 to 27th April 2017. An overall of two hundred sixty, one-day-old of Ross 308 broiler chicks were distributed randomly on five treatments (4 replicates each with (13 chicks/ replicate). The treatments include T1: Control (without oil and fat addition); T2: Canola oil (%4); T3: Corn oil (%4); T4: Animal fat (%4); T5: Sunflower oil (%4). During the period of study, three types of diets were applied: Starter diet (from the one to 20day of the study), grower diet (from 21 to 42 days of study) and finisher diet (from 43 to 49 days of the study). Results indicated that supplementation of diets with different types of oil and animal fat significantly (p<0.05) improved live body weight and weight gain and feed conversation ratio and feed intake and production index, at periods (1-49) day. However, the effect of different vegetable oil and animal fat had no significant effect on abdominal fat and dressing percentage at period (1-49) day.en_US
dc.description.tableofcontentsACKNOWLEDGEMENT ........................................................................................... III LIST OF CONTENTS .................................................................................................. IV LIST OF TABLE .......................................................................................................... VI LIST OF FIGURE ...................................................................................................... VII LIST OF ABBREVIATIONS ................................................................................... VIII ABSTRACT ................................................................................................................... IX 1. INTRODUCTION ...................................................................................................... 1 2. LITERATURE REWIEV .......................................................................................... 3 2.1. Definition of Fat and Oil ........................................................................................ 3 2.2. Lipids ..................................................................................................................... 3 2.2.1. Simple lipids ................................................................................................... 3 2.2.2. Compound lipids ............................................................................................. 3 2.2.3. Derived lipids .................................................................................................. 4 2.3. Fat and Oil in General ............................................................................................ 4 2.4. Source of Fat .......................................................................................................... 5 2.5. Chemical Structure of Fats .................................................................................... 6 2.6. Nutritive Value of Vegetable Oils ......................................................................... 6 2.7. Type of Vegetable Oil and Anima Fat ................................................................... 7 2.7.1. Canola oil or Rapeseed Oil ............................................................................. 7 2.7.2. Sunflower oil ................................................................................................... 7 2.7.3. Corn oil ........................................................................................................... 8 2.7.4. Animal Fat ...................................................................................................... 8 2.8. Importance of Dietary Fat to Poultry ..................................................................... 9 2.9 Advantages of Dietary Fat Supplementation .......................................................... 9 2.9.1 Essential fatty acids ......................................................................................... 9 2.9.2. Micronutrients ............................................................................................... 10 2.9.3. Lecithin ......................................................................................................... 11 2.10. Fat Digestibility in Young Chicks ..................................................................... 11 2.11. The Effect of Dietary Fat on Broiler Performance ............................................ 12 2.11.1. The effect of dietary fat on body weight: ................................................... 12 2.11.2. The effect of dietary fat on feed intake ....................................................... 13 2.11.3. The effect of dietary fat on body weight gain ............................................. 14 2.11.4. The effect of dietary fat on feed conversion ratio ....................................... 15 2.11.5. The effect of dietary fat on dressing percentage ......................................... 16 3. MATERIAL VE METHODS .................................................................................. 17 3.1. Experimental Layout ............................................................................................ 17 3.2. Feeding ................................................................................................................. 18 3.2.1. Ingredient composition of the basal diet and its analysis ............................. 19 V 3.3. Preventive Health Program: ................................................................................. 22 3.4. Production Traits: ................................................................................................ 22 3.4.1. Live body weight .......................................................................................... 22 3.4.2. Weight gain ................................................................................................... 22 3.4.3. Feed intake .................................................................................................... 22 3.4.5. Mortality and viability percentage: ............................................................... 23 3.5. Evaluate the Productive Performance of The Flock: ........................................... 23 3.5.1 Production Index (PI) ..................................................................................... 23 3.6. Slaughtering and Preparation of Birds ................................................................. 24 3.7. Carcass Traits ....................................................................................................... 24 3.7.1. Dressing percentage ...................................................................................... 24 3.7.2. Abdominal fat pad (AFP) weights into the live body weight: ...................... 24 3.8. Statistical Analysis ............................................................................................... 24 4. RESULTS AND DISCUSSION ............................................................................... 27 4.1 The Effect of Vegetable Oil and Animal Fat on Body Weight ............................ 27 4.2. The Effect of Vegetable 0il and Animal Fat on Weight Gain ............................. 30 4.3. The Effect of Vegetable Oil and Animal Fat on Feed Intake. ............................. 33 4.4. The Effect of Vegetable Oil and Animal Fat on Feed Conversation Ratio. ........ 36 4.5. The Effect of Vegetable oil And Animal Fat on Production Index ..................... 39 4.6. The Effect of Vegetable Oil and Animal Fat on Dressing Percentage. ............... 41 4.7. The Effect of Vegetable Oil and Animal Fat on Abdominal Fat ......................... 42 5. CONCLUSION AND RECOMMENDATION ...................................................... 45 5.1. Conclusion ........................................................................................................... 45 5.2. Recommendation ................................................................................................. 45 6. REFERENCES .......................................................................................................... 47 CURRICULUM VITAE............................................................................................... 61en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/1989
dc.language.isoenen_US
dc.publisherSiirt Üniversitesi Fen Bilimleri Enstitüsüen_US
dc.relation.publicationcategoryTezen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz#KayıtKontrol#
dc.subjectVegetable oil, animal fat, productive performance, broiler chicksen_US
dc.titleEffects of Different Vegetable Oils and Animal Fat on Performance of Broiler Chicksen_US
dc.typeMaster Thesisen_US

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