Query: why use fats for broiler feed

title: The Utilization of Fats of Different Melting Points Added to Broiler Feed
abstract: CERTAIN fats have been shown by a number of investigators to enhance the value of chick rations. For this reason, they are being widely used in commercial feeds. For the most part, the fats used are low melting tallows and greases which improve the physical texture of feed as well as its nutritive qualities. These fats must be melted and added in liquid form to obtain uniform distribution, a factor which complicates the manufacture of feed. Hardened fats, particularly hydrogenated tallow, can be handled more readily and would be convenient fats for use in feeds, if they can be readily utilized by animals. There was some doubt in this respect since Carver and Johnson (1953) have shown that stearic acid was not well utilized by the chick when added at one or two percent levels to a semipurified diet. Hydrogenated tallow contains approximately 75 percent stearic acid in the glyceride

title: Use of Dried and Fresh Aloe vera Barbadens as Feed Supplements and Their Effect on Broiler Performance
abstract: An experiment was conducted to evaluate the effect of supplementation effect of dried and fresh Aloe vera barbadens gels in broiler feed. 180 heads of one day old chickens were randomly allocated into 6 treatments, namely (1) basal ration (BR) 0,25 g dried gel of Aloe vera (DGAV)/kg ration, (2) BR 0,50 g DGAV/kg ration, (3) BR 1,00 g DGAV/kg ration, (4) BR 25 g fresh gel of Aloe vera (FGAV)/kg ration, (5) BR 50 g FGAV/kg ration, (6) BR 100 g FGAV/kg ration. Each treatment was replicated 5 times and consisted of 6 chickens. Feed intake, weight gain, feed conversion ratio (FCR) percentage of carcass and abdominal fats, and mortality were examined. Data were analized by the complete randomized factorial design 2x3, except for data of FCR which was descriptively analyzed. Result showed that feed intake and weight gain of broilers were not significantly affected by the physical form of A. vera gel. FCR based on live weight and the carcass of chickens feed by DGAV was better than chickens feed by FGAV. Dosses and physical form of A.Vera gel in ration did not significantly (P>0.05) affect the percentage of carcass and abdominal fat, and broiler's mortality, for 5 weeks of observation.

title: Feeding Value of Hydrolyzed Vegetable Fats in Broiler Rations
abstract: Scott et al. (1947) reported that a high energy diet for growing chickens out performed rations of lower energy content, nutritionists have looked for new ways of increasing the energy content of feeds. Lillie et al. (1952) Pepper et al. (1953) Siedler and Schweigert (1953) and others have shown that added fat is efficiently utilized by poultry. The greatest benefit of added fat has been improved feed utilization with some workers reporting an improvement in growth rate. Most research on the value of added fat in feeds has involved the use of triglycerides, either inedible animal fats or edible vegetable oils. The principal byproduct of the refining of vegetable oil is acidulated soapstock which is primarily free fatty acids. Acidulated soapstock is defined (Rule 196) by the National Cottonseed Products Association (1954) as the product of complete acidulation and thorough settling of soapstock. Soapstock is the by product obtained from the

title: Enzymes in broiler diets with special reference to protease
abstract: Enzyme supplementation of poultry diets is nutritionally, economically and environmentally justified. Enzymes are used to increase the energy value of feed ingredients and enhance the utilisation of protein, fats, carbohydrates and phytin phosphorus from plant materials, leading to a lower excretion rate of undigested nutrients into the environment and, hence, reduced environmental pollution. This is especially important regarding proteases, as the correct digestion of nitrogenous compounds in feed materials is essential for reducing N excretion a major pollutant worldwide. Numerous studies have shown no adverse effects of enzyme supplementation in broiler diets on body weight, mortality, health, feed intake, FCR, nutrient digestibility, meat quality and production costs. However, there is still a large amount of uncertainty regarding the use of enzymes.

title: The Concomitant Use of Fat and Methionine in Broiler Diets
abstract: CONSIDERABLE attention has recently been paid to the beneficial effects observed when fat is added to broiler diets. Slinger et al. (1952) and Siedler et al. (1953) studied the effects of fat in poultry rations. Sunde (1954) and Runnels (1955) called particular attention to the valuable increase in feed efficiency attained by the addition of fat to poultry feeds. The use of supplemental dl methionine and the beneficial effects in growth and in efficiency of feed utilization obtained with practical chick starter and broiler diets are also well known from the work of Bird et al. (1945) Gerry et al.(1948) Saxena and McGinnis (1952) Matterson et al. (1953) and many others. In view of the rapid acceptance of nonfood animal fats in poultry feeds, a study of the combined effect of fat and dl methionine as supplements in broiler rations was undertaken. Investigation of this problem has been in progress at the

title: The Use of High Quality Fat and the Effect of Protein Level in Broiler Diets
abstract: RECENT surpluses of animal fats in the U.S.A. have stimulated interest in its wide incorporation into broiler diets. The resulting high energy diets have been shown to improve the efficiency of feed utilization when measured as pounds of feed consumed per pound of gain (Sunde, 1956; Donaldson et al. 1957) This improvement may possibly be due partly to lowered feed wastage than occurs with light, bulky mashes. It has also been shown that high energy diets, by reducing volume of feed intake will reduce the amount of each nutrient consumed and show up deficiencies of marginal nutrients, unless the nutrient is suitably more concentrated in the diet (Thayer and Davis, 1953; Peterson, Grau and Peak, 1954; Baldini and Rosenberg, 1955) Although the animal fats at present obtainable in N.S.W. are more expensive per unit of energy than more conventional energy sources in poultry mashes, it is conceivable that a

title: Effects of Saturated and unsaturated fats in starter and grower feeds on performance and carcass traits of broilers
abstract: This experiment was conducted to evaluate the effects of saturated and unsaturated fats in starter and grower feeds on performance and carcass parts of broilers. In this experiment 288 day old broiler chicks (Ross 308 strain) were used in a completely randomized design for 42 days with 8 treatments in 3 replicates and 12 chicks in each replicate. The experimental groups included: T1) control group, T2) 4% canola oil in starter and grower feed, T3) 4% beef tallow in starter and grower feed, T4) 4% canola oil in starter feed and 4% beef tallow in grower feed, T5) 4% beef tallow in starter feed and 4% canola oil in grower feed, 6) 4% canola oil in starter feed and 4% canola oil and beef tallow blend (2% canola oil 2% beef tallow) in grower feed, 7) 4% beef tallow in starter feed and 4% canola oil and beef tallow blend (2% canola oil 2% beef tallow) in grower feed, 8) 4% canola oil and beef tallow blend (2% canola oil 2% beef tallow) in both starter and grower feeds. The results showed that using saturated and unsaturated fats in starter and grower feeds significantly affected the performance of broilers (P<0.05) The highest amount of daily weight gain (47.59g) and the best feed conversion (1.77) were resulted in group7 by using 4% of beef tallow in starter feed and 4% of canola oil and beef tallow blend (2% canola oil 2% beef tallow) in grower feed, however there were not observed significant difference between group 4, 7 and 8 about the performance. About carcass percent, except liver percent, there were not significant difference between treatments. The addition of canola oil to starter diets significantly decreased the percent of liver, also the lowest percent of liver (1.97% was resulted in group 2 by using 4% of canola oil in starter and grower feeds. The overall results showed that using 4% of saturated and unsaturated fat in broiler diets, especially 4% beef tallow in starter diets and blend of canola oil and beef tallow in grower feeds significantly improve the performance of broilers.

title: Effects of Poultry Fat and Yellow Grease on Broiler Performance and Profitability
abstract: Three experiments were conducted to evaluate the use of poultry fat (PF) or yellow grease (YG) when fed to broilers. Experiments 1 and 2 were duplicate, 21 day studies, and Experiment 3 compared the fats over a 42 day period. Treatments for Experiments 1 and 2 consisted of six replicates of eight battery housed chicks that were fed 5% added fat as all PF, all YG, or PF: YG blends of 90:10, 80:20, 70:30, 60:40, or 50:50. In Experiment 3, five replicate pens of 70 day old broiler chicks were floor reared and fed either all PF, all YG, or a 50:50 blend in diets containing 3.0 and 3.5% added fat in starter and finisher diets, respectively. Factored across fat source were two different fat stabilization times: 1) fresh from the rendering plant; and 2) held under feed mill conditions for 7 days. All fat combinations performed comparably in terms of body weight, feed intake, feed conversion, and mortality rate. Fatty acid content and fat quality factors, including 20 h active oxygen method (AOM) determinations, were similar among fat sources. In Experiment 3, no differences were found due to stabilization time. Return over feed cost was not affected by any of the fat and stabilization time treatment combinations. No association was found between bird performance and AOM, suggesting that a better analytical procedure of fat quality was warranted. At levels tested, YG and PF YG blends were found to be as suitable a feed fat source as PF.

title: Utilization of hydrolyzed sucrose polyester (olestra) in broiler diets.
abstract: Three experiments were conducted in which hydrolyzed olestra (HO) and hydrolyzed olestra manufacturing by product (HBP) were compared with corn oil (CO) and a feed grade hydrolyzed animal vegetable fat blend (AVF) as fat supplements in diets for broilers. Various blends of HO and HBP with AVF and other fat sources were also evaluated. Results of these experiments indicate that HO or HBP may be used as energy sources in broiler diets. Use of these materials as the sole source of supplemental fat often reduced body weight gain and impaired feed utilization as compared with CO or AVF; however, when used as a component of a blended fat product typical of industry supplements, there was little if any adverse effect on live performance. Carcass fatty acid content was a reflection of dietary fat content. If the blend of fats containing HO or HBP contains a suitable ratio of unsaturated and saturated fatty acids, the product should be an acceptable source of supplemental energy in broiler diets.

title: The Effect of Protein and Fat Levels and Calorie to Protein Ratio upon Performance of Broilers
abstract: FOLLOWING the publication by Fraps (1946) of productive energy values for poultry feedstuffs, considerable interest developed in the energy content of poultry rations. With the recent availability and use of fats, permitting still higher energy levels, much variation in the energy content of broiler rations has developed. This has led to the current interest in the ratio or balance between energy and protein in poultry feeds. It was first demonstrated by Scott et al. (1947) and later substantiated by others, that rations high in energy content promoted more rapid growth than rations of low energy content. Hill and Dansky (1950) found that growth was reduced when a high energy, low protein, ration was fed. However, when the energy was reduced, growth was normal. These same workers (1954) found a close relationship between protein and energy; feed consumption being determined principally by the energy level of the ration. By studying the