Broiler Chickens Performance as Affected by Animal Fat and Plant Oil under Hot Arid Conditions of Sudan

Authors

  • Asma H. M. Hamed Faculty of Agricultural and Environmental Sciences, University of Gadarif, Sudan,
  • N. A. Musharaf
  • Amani A. B. Osman

Keywords:

Peanut oil, Beef tallow, Broiler, Performance, Sudan

Abstract

The influence of dietary animal fat and plant oil on broilers performance under Sudan conditions was studied. The experiment lasted seven weeks. One hundred and fifty one - day old, unsexed Lohmann breed chicks were divided randomly into three dietary treatments (50 birds /treatment) with five replicates of ten birds each. Average minimum and maximum temperatures during the experimental period were 26.1â—¦ C and 38.9 â—¦C, respectively. Parameters measured were feed intake, body weight gain, feed conversion ratio, and mortality rate.

Three dietary treatments were used in this study. Diet A with no fat added ( NF) , diet B was supplemented with 5% peanut oil ( PO )  and in diet  C  5% beef tallow ( BT) was added . The three diets were made to be isonitrogenous. All nutrients were calculated to meet the USA National Research Council Requirements (NRC, 1984) for broiler chicks.

The results indicate that during the experimental period feed consumption was not affected by fat addition, irrespective of its source. There was a trend to increase the total body weight gain but the difference did not reach significant level. It was noticed that the ambient temperature during the experiment was very high which might upset the beneficial effect of dietary fat.

Author Biography

Asma H. M. Hamed, Faculty of Agricultural and Environmental Sciences, University of Gadarif, Sudan,

Department of Animal Production,

Associate professor

References

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Published

2015-04-26

How to Cite

Hamed, A. H. M., Musharaf, N. A., & Osman, A. A. B. (2015). Broiler Chickens Performance as Affected by Animal Fat and Plant Oil under Hot Arid Conditions of Sudan. Asian Journal of Agriculture and Food Sciences, 3(2). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/2396

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