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Abstract
SUMMARY
Fats and oils are important raw materials in broiler chickens diets as source of dietary energy. Vegetable oils are rarely considered for direct inclusion into fat blends on the basis of cost. A number of changes take place in fats and oils during heating and deep-fat frying. Although it has already been stated that hydroperoxide are very unstable at high temperature, some non-volatile derivations may be present in heated oil. Damage means alteration to the chemical structure of the fat and oil itself. It is evident that a large array of different chemical structures of varying of variable biological significant may be present in a damaged fat or oil.
Dietary fat quality not only affect animal growth and health, but also influence the quality of broilers meat and meat products.
The digestibility of a fat declined with increasing FFA content and that this decline was more pronounced with younger birds.
A total of 105 female one-day old, Arbor Acres F.S with an average weight of 40.0 g each were randomly distributed into seven experimental groups. Each group (include 3 replicated of 5 chicks). All groups were raised in an open system. With a well ventilated window building. All chicks were initially fed, ad. labium, the same commercial starter diet from day 1 up to 21 days of age. At day 22 chickens were then fed the