Animal Fat in Broiler Ration

The article emphasied the need of using animal fat in broiler rations which showed improved FCR and growth.
this is mainly due to the fact that dietary fat improves FCR because of CHOLCYSTOKININ a hormone secretion which prolonged Gastro--intestinal transit time of food and thus increasing the presence of enzymes in digestion and the good result.
secondly ,when using dietary fat in poultry ration ,its effect on human health is to be targeted, ex--Flexseed oil and fish oil in poultry rations reduce the risk of heart diseases.
thirdly,palmkernl oil and by products are being used in broiler rations with great success.
now ,coming to ecomomics i suggest the author to try wood charcaol @2% level in broiler feed which has its effect on body weight gain,FCR ,feed intake and higher abdominal fat.
also please provide detailed feed formulation assisting the research

Please follow the references...

References:
1)
http://www.fprf.org/digest/documents/20067121622570.7.1995%20%20No.267%20%20Fats%20In%20Poultry%20Diets.pdf

2)
Feeding to Minimize Heat Stress
Dr. S V Rama Rao, D Nagalakshmi and V R Reddy
Project Directorate on Poultry, Hyderabad .
Animals are subject to stress from a number of sources, among them management/husbandry practices, nutrition and environment. For poultry ration in tropical countries, environmental temperature is one of the major stressors because this can range from -5 up to 35-43°C for prolonged periods. The ideal temperature for broilers is 10-22°C for optimum body weight and 15-27°C for feed efficiency
Layers will produce eggs constantly in the temperature range of 10-30°C. Above 30°C, performance will be depressed in terms of growth, feed intake, egg production, egg size and eggshell quality.
Nutritional imbalances can also result from poor quality control and lack of regulations for feeds, feed ingredients and feed additives. Furthermore, mycotoxins develop very quickly in hot and humid conditions, leading to loss of production, immune suppression and higher mortality. Routine management practices, e.g. medication, vaccination, beak trimming etc, also add to the stress.
On the positive side, both the nutritionist and the farm manager can make changes to the feed and feeding practices to help minimize the effects of heat stress in broilers and laying birds.
Energy
Energy intake is the most important nutrient limiting bird performance at high temperatures. The energy requirement for maintenance decreases by about 30kcal/day with increase in environmental temperature above 21 °C. Although the energy requirement for maintenance is lower at higher temperatures, most of the energy is wasted in heat dissipation so the absolute energy requirement is not affected by heat stress.
The feed energy concentration should be adjusted to allow for the reduction in feed intake at higher temperatures. Feed intake changes about 1.72% for every 1°C variation in ambient temperature between 18 and 32°C. However, the decline is much faster (5% for each 1°C) when the temperature rises to 32-38°C. Measures to increase feed intake include the inclusion of fat in the diet. Feed consumption increased up to 17% by 5% fat supplementation in heat stressed birds because fat improves palatability. In addition, fat offers an extra calorific value by decreasing the rate of passage of digest a, thereby increasing the utilization of nutrients.
Fats or oils with more saturated fatty acids are preferred in hot humid climates. The concentration of energy should be increased by 10% during heat stress, whilst the concentration of other nutrients should be increased by 25%.

FEEDBACK from Dr Chin
from Dr Chin

to "Dr. Jaydip Mulik"

date Sun, Apr 17, 2011 at 2:10 PM

subject RE: A case Study : Use of Blended Animal Fat in Commercial Broiler ration..
mailed-by gmail.com

signed-by gmail.com


hide details Apr 17 (12 days ago)

Dear Jaydip

My apology for the late reply as I was in the field for Aquaculture work in Surabaya, Indonesia.
It has been a common practice for nutritionist to use single/combination of various veg. oil, animal fats or veg. + animal fats in feed formulations to optimize feed cost & maximize energy availability for the target animal. This is due to the "Extra-caloric" effect in terms of growth response higher than that which would be predicted from a given Metabolizable energy intake, following inclusion of fats or oils into diets.
I have the following additional views on the Summary & Discussions:
(1) "Synergistic effect on gross energy value of animal fat + soya oil" : The energy value of animal fat has increased in presence of soya-oil ;this interaction is reputedly more important with comparatively low proportions of the saturated fat. However, recent detailed examinations of these interactions between fats (as opposed to fatty acids) have demonstrated that such "Synergism" does not occur, or is less pronounced that assumed. Unsaturated FAs may favor the absorption of saturated FAs but it is non additivity as illustrated in chart in attachment. In fact, we should also look into other details like presence of Calcium & dietary 'Fiber' which may influence the utilization of dietary fats & oils in poultry based on digestive efficiency.
(2) Mortality : Fat oxidation is the real concern as compared to microbial contamination. The lower broiler mortality of the data shown is, most probably due to lower stress due to slower metabolic heat increment in birds fed on feed with fat incorporation.
(3) Fat Handling: Animal fat do need be more care as it solidify below 400C & can be quite greasy!!! Farmers need to installed good equipment & boiler for heating purpose. Uneven application may leads to poor performance & possible diarrhea with excess fat presence in feces.

I fully agreed with you that fat addition in feed can reduce feed cost significantly as well as improve bird performance.

With kind regards

Dr Chin

Reference: For the benefits of Saturated fatty acids in Broiler Ration

Tarek Mostafa
Assistant lecturer, Dept. of Nutrition and Clinical Nutrition, Faculty of Vet. Medicine,Cairo University

Fatty acids that are not bound to other organic components as glycerol are the so-called free fatty acids. Lipids constitute the main energetic source for animals and they have the highest caloric value among all the nutrients. Besides supplying energy, the addition of fat to animal diets improves the absorption of fat-soluble vitamins and the efficiency of utilization of the consumed energy. Furthermore, it reduces the rate of food passage through the gastrointestinal tract, which allows a better absorption of all nutrients present in the diet. The energetic value of added fats depend on the following: the length of the carbonic chain, the number of double bonds, the presence or absence of ester bonds (triglycerides or free fatty acids), the composition of the free fatty acid, the composition of the diet, the quantity and the type of the fatty acids (saturated or unsaturated fatty acids) supplemented in the diet, the intestinal flora, the age of the birds. In birds, body fat composition is similar to the composition of the fat from the diet. The apparent digestibility of unsaturated fats is high in the first days of life of birds, whereas apparent digestibility of saturated fats is low.Adding fat is desirable for many reasons, firstly energy from fats is 2.25 times as energy from CHO also, it can reflect its fatty acid composition on carcass yield. Also the birds can not depend only on CHO energy because it is a fact that feeding broilers on a fat deficient diets led to excessive lipogenesis (building up fats from carbohydrates). Building up a fat unit costs you more than building up a protein unit. The deposition of 1 g of energy from carbohydrates or protein by an animal requires higher quantities of these nutrients in comparison to the deposition of 1 g of energy from fat. In broiler nutrition you should care for building up meat protein. Considering diets with similar nutritive value, chickens fed rations containing fat showed better performance than birds fed diets without fat inclusion. In formulating broiler diets please, do not take into consider the least cost pathway but you should consider the best cost pathway. There are some regulations which we some times fail to notice it during feeding fats to broilers. These regulations are 1) linoleic acid percent. 2) the ratio between saturated and unsaturated fatty acids. 3) the acid base balance (meq/100g). However, the linoleic acid is the only essential fatty acid whose diet requirement has been demonstrated. Many producers depend on high linoleic vegetable oil like soy and sunflower oil as the only fat source in their broiler diets and that resulting in a very high linoleic acid percent in the diet and may be duplicated in the absence of corn gluten meal. The higher percent of linoleic acid in broiler diet which off course plenty exceeds its diet requirement is never being recommended by NRC and considerrd an extra cost for broiler producers moreover it leads to soft carcass fat formation and that means a rapid carcass deterioration and short shelf time. Furthermore, broiler nutrition guides always recommend you to formulate a mix between saturated and unsaturated fatty acids as 0% SFA : 100% USFA in starter diet, 25% SFA : 75% USFA in grower diet and 50% SFA : 50% USFA in finisher diet. Many producers formulate their diets with only oils as a sole source of fat but economically we have to use a mix between both saturated and unsaturated fatty acids by the above mentioned ratios. Moreover that broiler do not require this higher percentage of linoleic fatty acid which in turn has a negative effect on broiler and layer performance. In order to formulate a diet with the target level of linoleic we should depend on another fat source rather than the high linoleic vegetable oils.The acid base balance is also of great concern, we should formulate our diets to contain the
required amount from Potassium(K),Sodium(Na) and Chloride(Cl) to make the acid base balance nearly around 20 meq/100g feed. In some cases we need to formulate the high energy diets with minimum amount of oils either for an economic reasons or making a good quality pellet durability, in such two cases we have to use a high percent of gluten in order to decrease the amount of oil. Using a high percent of gluten especially in grower or finisher diets consequently resulting in decreasing the amount of SBM which in turn leads to a significant difference in potassium level if compared by starter diets. The difference of potassium level between starter and grower finisher diets is due to the fact that SBM is rich in potassium and gluten is very deficient in it. But you do not have a chance to select, you have to reduce oil content to avoid the lubricant action of oil during pellet compressing and on the same time you have to compensate the energy by corn gluten.Using the dry fat to substitute the half amount of added oil not only allows you to formulate finisher and grower diets with minimum amount of corn gluten to keep your broiler diet acid base balance but also gives you a better pellet durability. By selecting dry fat to be added to your broiler diet formula you select a fatty acids mix with low linoleic acid which will supply your broiler diet by the ideal linoleic acid percent which required for ideal broiler performance but not the excess linoleic which has a negative effect on performance and carcass quality. By selecting dry fat to be added to your broiler diet formula you select a dry concentrated energy source with no lubricant effect on die holes which in turn will improve and ensure excellent feed compressing into pellets. Being a feed ingredient, dry fat increase the scope of ingredient availability allowing us to formulate a broiler diets with a varying energy sources and enable us to make our diets without fear of fat restrictions during pellet processing nor fear of acid base imbalance.

Regards,
Dr Jaydip

Dear Samir Bhai,

As on today Rate for Maize is around Rs.13/kg and for blend of Fats i.e. 50% Soya Crude Oil(non De-gummed)+50%Animal Fat is around Rs.51/kg; which is as per you 4 times higher is absolutely correct but find the physiology mentioned by author which i had cropped & pasted below.

"Building up a fat unit costs you more than building up a protein unit. The deposition of 1 g of energy from carbohydrates or protein by an animal requires higher quantities of these nutrients(CHO) in comparison to the deposition of 1 g of energy from fat. In broiler nutrition you should care for building up meat protein. Considering diets with similar nutritive value, chickens fed rations containing fat showed better performance than birds fed diets without fat inclusion"

Regards,
Dr Jaydip