Impact of increasing dietary oil concentrations with a constant energy level on the tolerance of broiler chickens to a high ambient temperature

Abstract

Broiler males (n= 140) were used in a straight-run experimental design and distributed randomly among four treatment groups with seven replicates per treatment and five broilers per replicate. During 21–42 d old, the chickens were fed iso-caloric and iso-nitrogenous diets containing four levels of dietary vegetable oils (DVO), of 2.7, 4, 6 and 8%. During d 25–27, 31–33, and 38–40 of age, broilers were exposed to heat stress for 4 h a day (1000–1400 h) at 34 oC, 70–75 % relative humidity. Feeding an 8% DVO diet significantly increased body weight gain compared to the other DVO levels. The feed conversion ratio, protein conversion ratio, metabolizable energy conversion ratio and European production index were significantly enhanced due to feeding an 8% DVO diet compared to a diet containing 6% DVO. Feeding 8% DVO significantly increased the meat protein and lipid percentages, compared to the control group (2.7 % DVO), but decreased the plasma low-density lipoprotein, very-low-density lipoprotein and lymphocytes. Feeding 8% DVO significantly increased the mean cell volume and mean cell hemoglobin, and bursa weight and percentage compared to the control. In addition, 6 and 8% DVO significantly increased the plasma total antioxidant capacity compared to the control group, but decreased the malondialdehyde. Thus, broilers fed a diet containing 8% DVO have an increased tolerance to heat stress, as evidenced by increasing the productive performance, meat quality, blood hematological and biochemical traits, antioxidants and immunity.