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Sudan University of Science and Technology (SUST) 2013

Use of Fresh and Used Groundnut Oil In Broiler Ration

Ahmed, Awadia Musaad Mohammed

Titre : Use of Fresh and Used Groundnut Oil In Broiler Ration

Auteur : Ahmed, Awadia Musaad Mohammed

Université de soutenance : Sudan University of Science and Technology (SUST)

Grade : M.Sc. in Agriculture Science 2013

Résumé
Use of fresh and fried groundnut oil in broiler rations This experiment was conducted to evaluate the response of broiler chicks to diet containing 6% either fresh groundnut oil or after its frying ( for once, twice or three times under 160C ̊ for 1, 2 and 3 hours respectively, as energy sources. Experimental parameters covered growth performance, slaughter and carcass values, serum metabolites, enzyme activities and electrolytes and economical appraisal. The experimental design used was the complete randomized design. A total of (250) 7 day-old, 130 gm. initial weight unsexed Ross 308 broiler chicks were used in this experiment. Chicks were divided into five groups (A, B, C, D and E) of 50 birds in each and randomly assigned to five treatment diets, each treatment has five replicates. The first group A fed on control diet, the second group B were fed on diet containing fresh groundnut oil, the other groups of chicks C, D and E were fed on diets supplemented with groundnut oil fried for one, two and three times respectively. All diets in this experiment were formulated to be iso- nitrogenous (22.5% CP) and iso-caloric (3100 Kcal/Kg) according to the recommended dietary requirement for broiler (NRC, 1994). All chicks were fed on experimental diets for 6 weeks. The results indicated that addition of fresh groundnut oil and its fried oils improved the performance of broiler chicks, but the differences between treatment groups were not significant. The mortality rate was not influenced significantly by the dietary treatment. The results showed that there were no significant differences among all treatment groups in the percentages of carcass dressing, giblets, commercial cuts and their percent of separable tissue, meat chemical composition and objective meat quality parameters of broiler chicks. The addition of fresh groundnut oil and its fried oil had no significant effect on serum metabolites, enzyme activities and electrolytes. Economical appraisal values were the profitability ratio (1.23) of group E (groundnut oil fried for three times) was the highest of the test groups, whereas profitability (0.91) of group .B (fresh oil) was the lowest of the test groups

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Page publiée le 16 septembre 2018