Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers
Lipids are often added to the diet of broilers in order to improve their productive efficiency. The most widely used variety of lipids is frying fat (FF), usually recycled from restaurants, as its cost is lower than that of vegetable oil (VO). The aim of this study was to evaluate the effect of FF s...
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Universidad Autónoma de Tamaulipas
2016
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Salinas-Chavira, Jaime Orduña-Hernández, Héctor Manuel Montaño-Gómez, Martín Francisco Infante-Rodríguez, Fidel Manríquez-Núñez, Olga Maritza Vázquez-Sauceda, María de la Luz Yado-Puente, Rolando |
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Salinas-Chavira, Jaime Orduña-Hernández, Héctor Manuel Montaño-Gómez, Martín Francisco Infante-Rodríguez, Fidel Manríquez-Núñez, Olga Maritza Vázquez-Sauceda, María de la Luz Yado-Puente, Rolando Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| author_facet |
Salinas-Chavira, Jaime Orduña-Hernández, Héctor Manuel Montaño-Gómez, Martín Francisco Infante-Rodríguez, Fidel Manríquez-Núñez, Olga Maritza Vázquez-Sauceda, María de la Luz Yado-Puente, Rolando |
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Salinas-Chavira, Jaime |
| title |
Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| title_short |
Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| title_full |
Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| title_fullStr |
Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| title_full_unstemmed |
Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| title_sort |
effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers |
| description |
Lipids are often added to the diet of broilers in order to improve their productive efficiency. The most widely used variety of lipids is frying fat (FF), usually recycled from restaurants, as its cost is lower than that of vegetable oil (VO). The aim of this study was to evaluate the effect of FF substitution by VO in standard (SED) and high energy (HED) diets on broiler’s growth performance. To that aim, a total of 200 one-day-old mixed ROSS broilers (37.2 g ± 0.89 g) were fed during 42 d with two phases (starting and finishing) of 21 d each. The experimental design in each phase was completely randomized with 4 treatments with 2 x 2 factorial arrangement with the lipid source (FF and VO), the energy levels (SED and HED), and their interaction as main effects. The metabolizable energy (ME) in the starting phase was 2 994 kcal/kg and 3013 kcal/kg, and in the finishing phase was 3 081 kcal/kg and 3 111 kcal /kg in SED and HED, respectively. The lipid source (VO vs FF) did not influence (P > 0.05) on the studied variables. In the starting phase, broilers fed with the HED gained more weight and showed better feed conversion (P < 0.05) than birds in SED, while feed intake was similar (P > 0.05) among broilers in two diets. For the finishing phase, broilers fed with the HED gained more body weight (P < 0.05) with higher feed intake (P < 0.05) than birds fed with the SED; no effect of energy concentration on feed conversion (P > 0. 05) was observed. It was concluded that lipid source did not influence on productive parameters, but the increase in energy concentration significantly improved the productive performance of broilers.Archive XML (SciELO) |
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Universidad Autónoma de Tamaulipas |
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2016 |
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https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711 |
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oai:ojs.pkp.sfu.ca:article-7112018-08-21T16:46:30Z Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers Efecto de la sustitución de grasa de fritura por aceite vegetal y concentración energética en dietas para la producción de pollos de engorde Salinas-Chavira, Jaime Orduña-Hernández, Héctor Manuel Montaño-Gómez, Martín Francisco Infante-Rodríguez, Fidel Manríquez-Núñez, Olga Maritza Vázquez-Sauceda, María de la Luz Yado-Puente, Rolando source of lipids energy concentration broilers growth performance. fuente de lípidos concentración energética pollos de engorde comportamiento productivo. Lipids are often added to the diet of broilers in order to improve their productive efficiency. The most widely used variety of lipids is frying fat (FF), usually recycled from restaurants, as its cost is lower than that of vegetable oil (VO). The aim of this study was to evaluate the effect of FF substitution by VO in standard (SED) and high energy (HED) diets on broiler’s growth performance. To that aim, a total of 200 one-day-old mixed ROSS broilers (37.2 g ± 0.89 g) were fed during 42 d with two phases (starting and finishing) of 21 d each. The experimental design in each phase was completely randomized with 4 treatments with 2 x 2 factorial arrangement with the lipid source (FF and VO), the energy levels (SED and HED), and their interaction as main effects. The metabolizable energy (ME) in the starting phase was 2 994 kcal/kg and 3013 kcal/kg, and in the finishing phase was 3 081 kcal/kg and 3 111 kcal /kg in SED and HED, respectively. The lipid source (VO vs FF) did not influence (P > 0.05) on the studied variables. In the starting phase, broilers fed with the HED gained more weight and showed better feed conversion (P < 0.05) than birds in SED, while feed intake was similar (P > 0.05) among broilers in two diets. For the finishing phase, broilers fed with the HED gained more body weight (P < 0.05) with higher feed intake (P < 0.05) than birds fed with the SED; no effect of energy concentration on feed conversion (P > 0. 05) was observed. It was concluded that lipid source did not influence on productive parameters, but the increase in energy concentration significantly improved the productive performance of broilers.Archive XML (SciELO) En la dieta de pollos de engorde se adicionan lípidos para mejorar su eficiencia productiva, generalmente grasa de fritura (GF), reciclada de restaurantes, por tener menor costo que el aceite vegetal (AV). El objetivo de este trabajo fue evaluar el efecto de la sustitución de GF por AV en dietas estándar (DEE) y dietas altas en energía (DAE) sobre el comportamiento productivo de pollos de engorde. Se alimentó durante 42 d a 200 pollos mixtos ROSS, de un día de edad y peso promedio de 37.2 g ± 0.89 g. El estudio se realizó en dos fases de 21 d: inicio y acabado. Se usó un diseño experimental al azar con arreglo factorial 2 x 2 con la fuente de lípidos (GF y AV), laconcentración de energía (DEE y DAE) y su interacción como efectos principales. La energía metabolizable en la fase de inicio fue 2 994 kcal/kg y 3 013 kcal/kg, y en la fase de acabado fue 3 081 kcal/kg y 3 111 kcal/kg en DEE y DAE, respectivamente. La fuente de lípidos no influyó (P > 0.05) sobre las variables de estudio. En la fase de inicio, los pollos alimentados con la DAE ganaron más peso y mostraron mejor conversión alimenticia (P < 0.05) que los pollos en la DEE, aunque el consumo de alimento fue similar (P > 0.05). En la fase de acabado, los pollos alimentados con la DAE ganaron más peso (P < 0.05) y consumieron más alimento (P < 0.05) que los pollos alimentados con la DEE. No se observó efecto de la concentración de energía sobre la conversión alimenticia (P > 0.05). Se concluyó que la fuente de lípidos no influyó en los parámetros productivos, pero el incremento en concentración energética mejoró significativamente el comportamiento productivo de los pollos de engorde. Archivo XML (SciELO) Universidad Autónoma de Tamaulipas 2016-02-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/xml text/html https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711 10.29059/cienciauat.v10i2.711 CienciaUAT; Vol. 10 No. 2: January-June 2016; 44-51 CienciaUAT; Vol. 10 No. 2: Enero-Junio 2016; 44-51 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711/375 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711/395 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711/516 |
