Effects of Dietary Fat Source on Tissue Fatty Acid Composition of Carcasses From Heat-distressed Broilers

摘要

Male broilers (commercial strain) were used to evaluate the effects of diets differing in fat source on fatty acid composition of carcasses of heat-distressed broilers. Dietary treatments included corn oil, animal fat (tallow), fish oil and a dry blended (animal and vegetable) fat product fed in either a thermoneutral (TN) or heat-distressed (HD) environment. Diets were isocaloric with each containing an equal number of calories from fats. Birds were reared in floor brooder pens and fed experimental diets from Day 1 to 21 and then assigned the same dietary treatments in one of two environmentally controlled chambers. One chamber was maintained at 23.9 oC, whereas birds in the second chamber were exposed to 8 hours of 23.9 oC, 4 hours of 23.9 to 35 oC, 4 hours of 35 oC and 8 hours of 35 to 23.9 oC. At 49 days of age, following 12 hour fast, birds were weighed and six birds from each treatment slaughtered and processed into market parts and abdominal fat pad harvested. The carcass fatty acid composition mainly reflected dietary fatty acid content with no diet x environmental temperature interaction. Data suggest that both fat source and environmental temperature influence fat deposition gain and that fat source influences tissue fatty acid composition.