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Abstract


Effects of Calcium-Palm Fatty Acid and Some Oil Sources on Carcass Yields and Meat Fatty Acid Profile of Broilers
The aim of this research was to investigated the effects of different fat sources (soybean oil (SO), canola oil (CO), acid oil (AO) and calcium-palm fatty acid (Ca-PFA)) on broiler carcass yield, small intestine length, abdominal and gizzard fat content and composition of meat fatty acid. In the experiment, 240 day-old Ross-308 broiler chicks were used. The chicks were randomly allocated into four dietary treatments with six replicate pens per treatment (5 female and 5 male in each cage). All experimental diets were formulated to contain the same level of metabolisable energy and crude protein. The results showed that carcass ratio of CO groups were detected highest value than the other group (P<0.001). Supplemental fat sources changed meat fatty acid content especially miristic (P<0.001), palmitic (P<0.001), oleic (P<0.001), linoleic (P<0.001) and linolenic acid (P<0.05). When the addition of the Ca-PFA in the broiler diets small intestine length was the longer than other groups (P<0.001). On the other hand, the edible carcass parts yield and abdominal and gizzard fat given in slaughter percentages did not show differences among the groups. However, the female broilers had more abdominal fat and meat oleic acid portion than the males (P<0.05).

Keywords
Acid oil, Broiler, Canola oil, Carcass yields, Oleic acid


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