Soybean Oil and Beef Tallow in Starter Broiler Diets

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dc.contributor.authorFascina, V B
dc.contributor.authorCarrijo, A S
dc.contributor.authorSouza, K M R
dc.contributor.authorGarcia, A M L
dc.contributor.authorKiefer, C
dc.contributor.authorSartori, José Roberto [UNESP]
dc.contributor.institutionUniversidade Federal de Mato Grosso do Sul (UFMS)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2013-09-30T18:27:16Z
dc.date.accessioned2014-05-20T13:40:36Z
dc.date.available2013-09-30T18:27:16Z
dc.date.available2014-05-20T13:40:36Z
dc.date.issued2009-12-01
dc.description.abstractThe objective of this study was to determine the energy values of soybean oil (SBO) and tallow (T) combined in different ratios, and to evaluate their effects on the performance, body composition, and serum lipid levels of starter broilers. In experiment I, a digestibility trial was performed to determine the energy value of the SOB and T mixtures using 100 12 - to 21 -day-old broilers. In experiment II, 930 one-day-old broilers were used. Treatments consisted of the inclusion of 4% SBO and T inclusions at the following ratios: 0:100, 25:75, 50:50, 75:25, 100:0. Each treatment included six replicates. In experiment I, AME and AMEn linearly increased (P<0.01), as SBO participation in the mixture increased. In experiment II, the different lipid ratios quadratically influenced (P<0.01) body weight and weight gain at 21 days of age, increasing up to the ratio of 65.87:34.13. Serum lipids linearly decreased (P<0.05) as SOB inclusion in the diet increased. It was concluded that AME and AMEn of SBO and T at ratios of 0:100, 25:75, 50:50, 75:25, and 100:0 were 7.882 and 7.542, 8.384 and 8.076, 8.701 and 8.385, 8.801 and 8.727, and 9.478 and 9.271 kcal/kg, respectively. The best performance with no detrimental effect on carcass yield was obtained with the mixture of 75% SBO with 25% T. The highest dietary soybean oil level reduced serum lipid levels of 21-day-old broilers.en
dc.description.affiliationUFMS FAMEZ Post-Graduation Program in Animal Science
dc.description.affiliationUniversidade Federal de Mato Grosso do Sul Faculdade de Medicina Veterinária e Zootecnia Departamento de Zootecnia
dc.description.affiliationUNESP FMVZ Departamento de Melhoramento e Nutrição Animal
dc.description.affiliationUnespUNESP FMVZ Departamento de Melhoramento e Nutrição Animal
dc.format.extent249-256
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2009000400006
dc.identifier.citationRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 11, n. 4, p. 249-256, 2009.
dc.identifier.doi10.1590/S1516-635X2009000400006
dc.identifier.fileS1516-635X2009000400006.pdf
dc.identifier.issn1516-635X
dc.identifier.lattes2714999125459575
dc.identifier.scieloS1516-635X2009000400006
dc.identifier.urihttp://hdl.handle.net/11449/14092
dc.identifier.wosWOS:000276475000006
dc.language.isoeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relation.ispartofRevista Brasileira de Ciência Avícola
dc.relation.ispartofjcr0.463
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectFatsen
dc.subjectenergy valueen
dc.subjectoilsen
dc.subjectperformanceen
dc.subjectserum lipidsen
dc.titleSoybean Oil and Beef Tallow in Starter Broiler Dietsen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/rbca/paboutj.htm
unesp.author.lattes2714999125459575
unesp.author.orcid0000-0003-2691-8250[6]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt

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