Abstract
Arian broiler is one of the most important strains in Iran. There are many fat sources in poultry nutrition at Iran and other countries. These fat sources have different effects on broiler performance. Various fatty acids absorbed separately and differently in chicken lumen. Fats, especially linoleic acid have main effects on microbial flora at chicken (Pesti et al., 2002). Meanwhile fat sources have important share in costs of diet formulation. The aim of current experiment was to evaluate the effects of different fat sources and their blend on broiler performance.
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