Fat in broiler nutrition

This paper is helpful for a successful and profitable broiler industry.

Fats have been shown many nutritional benefits in dietary formulation for broilers and laying hens; the recent trend in fat nutrition is to manipulate the immune system using the n6:n3 ratio in parent stocks and broiler and layer nutrition.

This is good news to feed millers in order to produce excellent performing feed.

This is an interesting scholarly article about fat in broiler nutrition, it will be of immense advantage to feed millers if the information could be used. 

Olowu

Usage of fat in Broiler Nutrition by Bekezela Dube is a good recollection for nutritionists to reveiew as the term fat(Animal or plant) is used for synonym for lipid in human and animal nutrition.To use fats in poultry nutrition requires precise test for their quality with respect to free fatty acids,peroxide value,impurities.The main and utmost factor to use fat is to consider the presence of essential fatty acid profile critical for poultry i.e Linoleic and linolenic acid whose req has been published by NRC in Nutrient Requirement of Chicken,1994.Moreover the inclusion of fat in diets should be practised with care considering the age of bird because of the fact that lymphatic system of the bird is not well developed and the absorption route of lipid is through portal venous system.
Overall it is a good effort done by Bekezela Dube. I appreciate such a good scholarly approach to achieve maximum return from bird through nutrition inclusion such an expensive source of energy considering economics.

The concept of adding fatty acids to broiler ration is practiced for a decade now. The collosal release of ATP while splitting fats into fatty acids in system is used for meat and egg production. The end product of acetic acid remov\l needs oxidation of glucose. Again the fatty acids become triglycerides and get into liver for the formation of VLDL. Eventually it increases the cholesterol in blood of the bird. The beneficial effect of omega acids fortification is indeed welcome however the need of such fats is only 1[percent]. Further the economics has to be seen. My recent work on sugar syrup which supplies dietary energy economically at the same time cheaper than oil too. The combination of this technology will certainly benefit. However there is no agency to help me in this research.

The article is well informative also all the comments said by my fellow nutritionist. Using fat/oils will depend on the objective of the production and also the feed processes involves. I do used combination of oils and fat in my broiler diets. Limiting my fats in early stages due to the limited bile secretion. Please take consideration the use of surfactant or lecithin especially in layers to prevent fatty liver syndrome. Using omega 3 and 6 for nutritional benefits for human.

It is quite informative article about fat in broiler nutrition. Author needs to study and suggest inclusion level of best source of fat to meet optimumm body weight and effecient FCR 

regards 

Dr S Chandra

One other benefit of fats is that fats as a source of energy is not available to pathogens. Most enteric pathogens depend on sugars and amino acids for their own needs. popular practice in some parts of India is to eat bioled rice and ghee (clarified butter 99[percent] fat) to get rid of mild diarrhoea. I am sure this traditional practice targets the use of fats as a prebiotic where the benefiting biosystem is that of the host itself.

Regards,

Mrinal

The Article would help poultry farmers to look into the benefit of economical additive in poultry nutrition. The supplementary advice of Dr.I.A.Mashhadi regarding consequences of using oils in poultry feed should be noted.
Adding an antioxidant like OXIGON (Cocktail combination of synergistically formulated BHA, BHT, Ethoxiquin & Propylgallate with cheleates) will enhance the action of source of energy more particularly preventing oxidative damage of oils and other feed additive ingredients too.

Feeding boiled rice and ghee for human could not be compared with poultry nutrition. Feeding of fat to poultry would supply colossal amount of dietary energy. However, it leaves the triglycerides for the formation of VLDL causing increase in cholesterol contant in meat and egg. Therefore, we must use the feed technology to reduce the above menance for human health.

Dr.P.George K John,BVScMRur Sc (Ani.Nutrition)

In Poultry Feed Industry some Nutritionist have using fat in broiler feed, fat in poultry feed have ability to decrease heat increament , so the feed intake of chicken easily to reach.

it is a good article.It is elaborative in nature.groundnut cake and palm kernel cake are two major sources of fat in poultry feeds in nigeria.The major problem facing farmers using these ingredients is the formation of aflotoxin in the course of storage.the knowledge i gained from your article is the importance of usage of one source of fat in feed formation and in right quantity