Effects of Thermally Oxidized Vegetable Oil on Growth Performance and Carcass Characteristics, Gut Morphology, Nutrients Utilization, Serum Cholesterol and Meat Fatty Acid Profile in Broilers

Ghulam Yaseen,Shafqat N Qaisrani,Irfan Irshad,Fehmeada Bibi,Farooq Ahmad,Muhammad A Sarfraz,Talat N Pasha,Saima Naveed,Muhammad Asif

doi:10.3390/catal11121528

Abstract

The impacts of dietary levels of oxidized vegetable (sunflower) oil on growth performance, gut morphology, nutrients utilization, serum cholesterol and meat fatty acid profile were evaluated in Ross 308 straight-run (n = 192) day-old broilers. The broilers were arbitrarily distributed among four dietary treatments including; FVO: fresh vegetable oil (1 mEq kg−1), LOO: low oxidized (20 mEq kg−1), MOO: moderately oxidized (40 mEq kg−1), and HOO: highly oxidized vegetable oil (60 mEq kg−1) with 5% inclusion containing six replicates. Results revealed that the broilers consuming MOO and HOO based diets showed reduced (p = 0.05) feed intake, body weight gain and carcass weight accompanied by a poorer feed conversion ratio than those consuming FVO. Villus height, villus height to crypt depth ratio, ileal digestibility of crude protein (p = 0.041), crude fat (p = 0.032) and poly unsaturated fatty acids (p = 0.001) in thigh muscles were decreased, whereas crypt depth (p = 0.001), serum cholesterol levels (p = 0.023) and short chain fatty acids (p = 0.001) were increased (p < 0.001) by increasing dietary oxidation level. In conclusion, MOO and HOO exerted deleterious effects on growth, carcass weight, gut development and nutrients utilization. Low oxidized vegetable oil (20 mEq kg−1), however, with minimum negative effects can be used as a cost effective energy source in poultry diets.

Highlights

For optimal production performance, proper levels of energy along with appropriate dietary protein is a prerequisite in broiler diets [1]
Peroxides are generated through a peroxidation process of unsaturated fatty acids leading to the production of secondary oxidation products including ketones, other low molecular weight acids [4] and malondialdehyde that are the markers for lipid peroxidation [11]
Over the entire experimental period (0 to 35 days), broilers consuming MOO and HOO based diets indicated 7 and 9% reduction in FI, 14 and 16% decreased BWG accompanied by 7 and 8% poorer FCR, respectively, than those consuming FVO based rations, whereas no significant decrease in growth performance (FI and BWG) was detected in the group consuming LOO based diets compared with those fed on the control diet

Summary

Introduction

Proper levels of energy along with appropriate dietary protein is a prerequisite in broiler diets [1]. Peroxides are generated through a peroxidation process of unsaturated fatty acids leading to the production of secondary oxidation products including ketones, other low molecular weight acids [4] and malondialdehyde that are the markers for lipid peroxidation [11] These products of oxidation react with lipids, fat-soluble vitamins and proteins in the diet reducing its nutrient content. Few of these oxidation products are toxic and have harmful effects on intestinal absorptive cells [12], resulting in decreased growth of broilers [5]. Dietary oxidized oil enhances the cholesterol and lowdensity lipoprotein levels, with a reduced serum immune globulin contents [16], digestive functioning [17], and poorer meat quality [18]

Methods

Results

Conclusion