Effects of different levels of dietary fish oil and poultry fat on performance
In this experiment, the effects of different levels of oil fish and poultry fat (DE + PF) on performance and fatty acid composition within broilers evaluated. 3% of oil in 4 diets were altered with the replacement PF by FOR (T1 = 3% PF, T2 = 2% PF 1%, T3 = 1% to 2% PF, ad libitum and T4 = 3% FOR) and were given to birds throughout the period of growth. Performance was estimated at 42 days of age and the fatty acid profile were determined after removal of dietary fiber optic (for a week) before the killing in 49-d-old. Higher live weight, weight gain and lower feed conversion ratio (FCR) were recorded for birds T3 (1% PF 2% FOR). For high concentrations (2 and 3 levels%) decreased the saturated (SAT) and monounsaturated FA content (MUFA) and polyunsaturated FA content increased (PUFA), mainly as linoleic acid and long chain n-3 fatty acids (C22: 6n-3, C22: 5n-3, C20: 5n-3) in breast samples. By replacing the mixture with the experimental diet (T2 and T3) and 3% of diet (T4), the n-3 and n-6 FA content increased. However, the increase in the number n-3 FA compared with the content of n-6 FA has doubled in the tissue investigated. Therefore, the N-6: n-3 ratio was be reduced to the optimum.
INTRODUCTION
The long chain omega-3 polyunsaturated fatty acids (LC n-3 PUFA) have been recognized as an important factor in animal nutrition. In man and intensive animal husbandry, it appears that diets are unbalanced in terms of fat composition particularly polyunsaturated fatty acids. The content of omega-3 fatty acids (n-3) fatty acids and decreased omega-6 (n-6) acids increase acids. By supplementing with fish lipids are rich in LC n-3 PUFA, the balance can be restored (Bezard et al, 1994; Tonces et al, 1987; Manilla et al, 1999 and Lopez Ferrer et al, 2001).
The fish oil source of the n-3 fatty acids are supplied as alpha linolenic acid (C18: 3 n-3, LNA), eicosapentaenoic acid (C20: 5 n-3, EPA) and docosahexaenoic acid (C22: 6 n-3, DHA) and poultry fat contain the n-6 fatty acids, mainly linoleic acid (C18: 2 n-6, LA) and arachidonic acid (C20: 4 n-6, AA). With the use of fish oil ensures optimum ratio of n-6: n-3 in the diet and increasing the effectiveness of linolenic acid. Several studies with diets rich in LNA have not gained control of n-3 and n-6 FA content in tissues of chicken (Ajuyah, et al, 1993, Scaife et al 1994 and Lopez Ferrer et al 1991). The use of fish oil (the main source of LC n-3 PUFA) is restricted by the limitations of odor in the final product (Hargis and Van Elswyk, 1993).
Thus, This study was conducted to assess the effect of using a composition of oil / fat inthe replace the FP to evaluate the effect on broiler acid composition acids in the channel and to determine the optimal level of fat in the diet to ensure the amounts of EPA and DHA and reducing n-6: n-3 ratio of chicken meat. Its effect on performance was also evaluated.
MATERIALS AND METHODS
Fish oil is supplied with collaborator MEHREGANE Khazar (Bandar Abbas) and poultry fat business buy in industrial TABRIZ Sefid sacrifice MORGE unit. This oil is stored in the dark at 40c station until mixture diet.
A total of five unsexed HandEra A d-Ross chicks were obtained from a commercial hatchery (SAMIN Hatcheries Co., MARAGEH). The chicks were fed a diet of common basal broiler starter 1 to 20 days (Sunrise). In 21d, 160 male broilers were sexed resigned cages random 1 × 1 × 0 / 8 meter (10 per cage) and fed experimental diets [ 'diets containing 3% PF (T1), 2% PF 1% (T2), 1% to 2% PF (T3) and 3% of (T4)] through a 21 — D during growth . The experimental diets formulated inthe isonitrogenouse (19 / 5% CP) and isocaloric (3136 kcal / kg ME) in accordance with the 1994 recommendations of the National Research (NRC). The birds were given access to food and water ad libitum. The composition and calculated nutrient composition of the diet of treatment is shown in Table 1.
Table 1: Composition and calculated nutrient content of diets on feed for chicks
The ingredients and diet composition boot% 1 Experimental Retirement
Diet plan diet 2
Yellow corn 62.50 61.50 55.50
Wheat – — 20.00
Soybean meal 30.50 31.00 20.10
Fish meal 4.00 1.00 1.55
Added fat / oil 3 / PF / A – 3.00 —
Monocalcium Phosphate 0.80 – —
Dicalcium phosphate – 0.90 —
Bone Meal – - 0.80
Oyster Shell 1.20 1.40 1.00
DL-methionine 0.30 0.20 0.07
Salt 0.20 0.30 0.23
Premix4 of vitamins and minerals 0.45 0.45 0.45
Coccidiostat 0.05 0.10 0.10
Vit E – 0.10 0.10
Vitamin A 0.10 0.05 0.10
Total 100.00 100.00 100.00
Calculation of nutrient content
ME (kcal / kg) 2950 3,136 3,020
Crude protein (%) 21.20 19.50 17.11
Calcium (%) 0.32 0.14 0.15
Available P (%) 0.32 0.21 0.23
Methionine (%) 0.37 0.31 0.28
Methionine + cystine (%) 0.65 0.56 0.52
Lysine (%) 1.22 1.07 0.90
Diet 1starter feed birds from 0 to 21 d.
2oil eliminate a slaughter weeks earlier (the reduction of unacceptable odors)
3three percent fat added: T1 = control diet 3% poultry fat (PF), T2 = 1% fish oil (FOR) + 2% PF, T3 = 2% PF + 1%; T4 = 3% to
4provides per kilogram of diet: vitamin A, 9,000,000 IU, Vitamin D3, 2,000,000 IU, vitamin B1, 1.800 mg, vitamin B2, 6,600 mg, Vitamin B3, 10,000 mg, Vitamin B6, 3,000 mg, vitamin B12, 15 mg, vitamin E, 18,000 mg, vitamin K3, 2000 mg, vitamin B9, 1000 mg, vitamin B5, 30,000 mg; H2 vitamin A, 100 mg, folic acid, 21 mg, nicotinic acid, 65 mg biotin, 14 mg, choline chloride, 500,000 mg Mn, 100,000 mg Zn, 85,000 mg, Fe, 50,000 mg Cu, 10,000 mg; I, 1.000 mg, SE, 200 mg;
Chemical Analysis
A gas chromatograph, which consists of a GC-1000 Dany (Italy), equipped with FID detector, data processor (DS-1000, Dany), hydrogen generator model GLAIND-2200 (Italy) and a split / split less injector was used. The separation of fatty acids is performed on an Altech Econo-Cap EC-1000 capillary column (30 m × 0.25 mm in diameter, thickness 0.25 microns).
Methanol, n-heptan, diethyl ether and other chemicals were all of E. Merk (Germany). The fatty acid standards mixture was purchased from Supelco co. High purity helium (99.999%) was Roham Gas Co. (Midde East Dubai, United Arab Emirates).
The fraction of total lipids were extracted according to Folch et al. method [1957]. To determine fatty acids 500 mg of the samples were lyophilized and extracted with chloroform-methanol (2:1). After the vaporization of solvent from the reaction Derivatization was performed by adding 1 ml residues of potassium hydroxide 2 M in pure methanol and then slept for 1 hour at room temperature (25 ± 1 ˚ C). The methyl esters were extracted in 3 × 0.5 ml n-heptan and 1 mL of this was injected into GC.
The initial column temperature was maintained at 75 ˚ C for 1 min and then raised to 30 ˚ C / min to 182 ˚ C and held for 8 minutes and the temperature was increased by 7.5 ˚ C / min to 200 ˚ C and held 1 min. Helium was used as carrier gas and makeup, his flow is 1.2 ml / min and 25 ml / min, respectively. The temperature of injector and detector were held at 250 ˚ C and 260 ˚ C, respectively. Injections of samples were made in split less mode.
Statistical Analysis
The experiment is based in a completely randomized design. The experimental unit is the average of the pen for each performance variable. The data were analyzed by ANOVA. When analysis of variance indicated a significant treatment means were compared using multiple range tests. Significance was accepted at the 5% level of confidence. Data are expressed as mean and standard error (SE).
RESULTS AND DISCUSSION
Fatty acid composition of fat consultation
The profiles of fatty acids, fat testing and demonstrating the poultry fat (animal) used in this study are rich in linoleic acid, C18: 2n-6 and fish oil (marine derived) have high concentrations of linolenic acid (LNA, C18: 3n-3) and long-chain n-3 PUFA name eicosapentaenoic acid (EPA, C20: 5n-3), docosapentaenoic acid (DPA, C22: 5n-3) and docosahexaenoic acid (DHA, C22: 6n-3) (Table 2). These data are consistent with those obtained in other studies (Phetteplace and Watkins, 1990; Olomu and Barak, 1991, and Manila, et al, 1999). Because the fat acid composition of broiler chicken carcasses can be influenced significantly by diet (Miller and Robish 1969, Hargis and Elswyk, 1993), it is expected that diets containing oil and fat of different origin, the influence of acid fatty carcass composition, reflecting their predominant fatty acids. Furthermore, the content of PUFA was also obtained direct deposition of dietary fat and to a much lesser extent, de novo synthesis through elongation and desaturation of the other groups as reported by Lopez-Ferrer et al (2001).
Table 2. Fatty acid composition of added fat / oil diet for growth
Acid3 oil fatty fish oil Poultry
Percentage of total fatty acids
C14: 0 4.43 7.33
C16: 0 25.08 19.61
C16: 1n7 Trans 5.31 7.76
C18: 0 8.36 5.36
C18: 1N9 26.84 18.95
C18: 1n7 8.01 0.17
C18: 2n6cis 17.70 3.41
C18: 3n3 1.70 9.93
C20: 1N9 0.20 0.45
C20: 4N6 0.40 0.79
C20: 5n3 0.00 11.50
C24: 0 0.00 3.46
C22: 5n3 0.00 2.21
C22: 6N3 0.00 8.30
Others 1.97 2.77
SAT total 37.87 35.76
Total MUFA 40.36 27.33
Total PUFA 19.80 34.14
18.10 4.20 Total n6
1.70 29.94 Total n3
1Values are means of two determinations
2SAT = saturated; MUFA = monounsaturated fatty acids, PUFA = poly —
Unsaturated fatty acids
3Others fatty acids that is not detected
Influence of the experimental diets on live weight, growth rate, feed intake and feed conversion (FCR) in broilers chickens
The entire performance parameters showed significant differences with the exception of food intake. With the increase of FOR containing and reducing the levels of PF improvement of feed efficiency, weight gain and final weight in male broiler chicks (P
The effect of type of fat in feed efficiency could be related with the degree of unsaturation, because some Outers (Alao and Balnaves 1985; Pinchasov and Nir, 1992; Zolisch et al, 1997) have reported that the digestibility of fat increases as increases the degree of unsaturation. The inclusion of fish oil in the diet of poultry has also reported that no effect on food intake (Huang et al, 1990), the significantly greater weight gain, final weight and significant improvement in FCR (Farrell, 1995) was observed in chickens fed diet containing added fat 1% to 2% PF (T3) compared to three other sources of fat (3% PF, 2% PF 1% and 3% for FOR).
This agrees with the findings of Huang et al (1990), Newman et al (1998), Crespo et al (2001, 2002) and Lopez Ferrer et al (1991, 2001). Fish oil rich in n-3 fatty acids reduce the catabolic response induced by stimulation of the immune system and can effectively promote growth (Chin et al, 1994).
Table 3: Performance parameters1of chicks to different amounts of
fish oil diet (21 to 42 d)
Experimental diets 2
Variable Q1 Q2 Q3 Q4 Q SE 3
Liveweight (g / bird) 1.92 d 1.97 c 2.05 or 2.02 b 0.577 **
Food intake (g / a) bird 122.67 122.80 122.88 122.83 0.191 NS
Weight gain (g / bird) 61.22 d 63.45 c 65.65 b 66.82 one 0.217 **
FCR (g: g) 1.97 1.93 b 1.87 c 1.84 d 0.006 **
a, b values in the same row and variable, with no common superscript differ significantly (P 0.05, *= P
Influence of dietary fats on fatty acid composition of tissues
The fatty acid composition of lipids in channel grid is generally a reflection of the fatty acid profile of the diet feeding (Table 4a and 4b). This is consistent with the results of a series of previous studies (Yau et al., 1991; Zolisch, et al, 1997; Ochrimenko et al., 1997 and Lopez-Ferrer et al., 2001). The chest muscle lipids in chickens fed the fish oil diet showed a significant increase in the concentration of total PUFA. However, the proportion on the n-6 FA, mostly as LA, C18: 2 n-6, increased breast tissue (P
The content of PUFA was also obtained direct deposition of dietary fat and to a much lesser extent, de novo synthesis through elongation and desaturation of the other groups as reported by Lopez-Ferrer et al. (2001). EPA, DPA, and DHA content in the tissues are more dependent on their content in the diet than in the conversion of its precursors. Their presence in tissues at high levels can be considered an indicator of the utilization of fishery products in formulating diets. The n-6: n-3 ratio of chicken tissue was reduced to impaired replacement PF by FOR. The mixture of A plus PF (T2 and T3) is the best fat levels than other treatments. Best of the EPA, DPA, and DHA levels achieved and n-6: n-3 ratio.
The saturated (SAT) and monounsaturated fatty acids (MUFA) content of breast decreased when PF was replaced by that of fat in the diet of 3% palmitic acid is predominantly Sat (C16: 0) and stearic acid (C18: 0) and oleic acid being predominant MUFA (C18: 1 n-9). This is in According to the results of Yau et al. (1991) and Scaife et al. (1994). This effect could be due to two sources of oleic acid in meat (direct deposit of diet and the de novo synthesis in the liver tissue). The high palmitic acid (C16: 0) content in T1 could explain the high level of oleic acid in the flesh, through of elongation and desaturation (Ferrer López et al., 2001).
Table 5. Saturated and monounsaturated fatty acid composition of muscle lipids breast of chicken as the influence of the experimental diets
Experimental diets 2
Fatty Acid3 T1 T2 T3 T4 P SE 4
(% Of total Fatty acid methyl esters)
C14: 0 2.02c 2.72bc 3.32ba 4.05a 0.24 ***
C16: 0 15.65a 12.80b 12.53B 12.45b 0.37 ***
C18: 0 16.39a 14.92a 10.21b ¬ 10.12b 1.06 **
C24: 0 1.09d 3.18b 2.65c 4.13a 0.03 ***
Sat 34.41a 33.63ba 28.63c total 30.86bc 1.00 **
C16: 1n7 Trans 0.60b 0.46b 1.91a 0.70b 0.13 ***
C18: 1N9 32.67a 29.18b 20.70c 27.81b 0.60 ***
C18: 1n7 2.22A 0.93b 0.83b 1.17b 0.10 ***
C20: 1N9 0.57d 0.57d 0.75c 6.06a 0.02 ***
Total MUFA 36.07a 31.73b 24.21d 29.69c 0.62 ***
a, b values in the same row and variables with common superscript do not differ significantly.
1 Values are means of eight observations per treatment and their standard errors.
2 T1 = diet containing 3% poultry fat (PF), T2 = diet with PF 2% + 1% fish oil (FOR), T3 = diet with 1% + 2% PF for diet and T4 = with 3% for the
3 SAT = saturated, MUFA monounsaturated fatty acids
4 **= P
Table 5. N-6 and n-3 PUFA composition of lipids in chicken breast muscle as the influence of the experimental diets
Experimental diets 2
Fatty Acid3 T1 T2 T3 T4 P SE 4
(% Of total of methyl esters of fatty acids)
C18: 2n6cis 2.76c 1.86d 4.92b 12.15a 0.24 ***
C20: 4N6 1.59B 1.76a 1.80A 1.21c 0.03 ***
Total n6 4.35d 6.68c 8.66b 13.36a 0.26 ***
C18: 3n3 1.59B 0.70c 2.17a 2.40a 0.11 ***
C20: 5n3 1.04d 5.84c 8.53b 10.54a 0.04 ***
C22: 5n3 0.15d 0.10b 0.20A 0.29A 0.02 ***
C22: 6N3 0.15d 0.66c 2.39b 3.80a 0.15 ***
Total n3 3.79d 12.41c 16.27b 20.04a 0.21 ***
Total PUFA 8.14d 8.14d 24.85b 33.16a 0.42 ***
n6: n3 1.14a 0.53c 0.53c 0.66b 0.02 ***
a, b values in the same row and variable with superscript common are not significantly different.
1 Values are means of eight observations per treatment and their standard errors.
2 T1 = diet with 3% fat Poultry (PF), T2 = diet with PF 2% + 1% fish oil (FOR), T3 = diet with 1% + 2% PF for diet, T4 = 3% for
3 PUFA = acids polyunsaturated fatty
4 ***= P
5ND = not detected
CONCLUSIONS
The results of this experiment indicated that the increase level of fish oil in the dietary fat resulted from improved performance of chickens and n-6 PUFA and LC n-3 PUFA content of breast tissue increases with the replacement of PF by FOR. Of course, the increase in the amounts of LC n-3 PUFA was nearly doubled. But unlike the n-3 content, the n-6 content in tissues is much more dependent on the n-6: n-3 in the n-6 FA content in the diet. This n-3 LC-PUFAs was almost independent of the n-6 concentration in the diet. Thus, the optimal ratio of n-6: n-3 tissue can only be achieved by the addition of marine products like fish oil to the diet of chicken.
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