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Title: Effects of fat sources on lean tissue deposition in broilers
Contributor(s): Choct, Mingan  (author)orcid ; Naylor, Adam J (author); Oddy, Hutton  (author)orcid 
Publication Date: 1999
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Abstract: The modern broiler contains ISO to 200 g fat per kg body weight, over 85% of Which is physiologically inessential. Fatness in poultry has three major attributes: a) it depresses feed efficiency; b) some adipose tissues are of little economic value, ie, abdominal fat is removed by evisceration, thus decreasing processing yield; and c) consumption of saturated fat is associated with increased incidence of cardiovascular risks in humans. Increased fat content in the chicken meat is therefore undesirable both economically and socially. Nutritional manipulations taken to counter excessive body fatness include feed restriction, changing protein to energy ratio and manipulation of the balance of individual amino acids. Although some of these measures have yielded favourable results their practical use has been limited. The current study was undertaken to examine the effect of various fat sources on lean tissue deposition in broiler chickens.
Publication Type: Conference Publication
Conference Name: 11th Annual Australian Poultry Science Symposium, Sydney, Australia, 1999
Conference Details: 11th Annual Australian Poultry Science Symposium, Sydney, Australia, 1999
Source of Publication: Proceedings of the Australian Poultry Science Symposium 1999, p. 176-176
Publisher: Poultry Research Foundation, University of Sydney
Place of Publication: Sydney, Australia
ISSN: 1034-6260
Field of Research (FOR): 070204 Animal Nutrition
Peer Reviewed: Yes
HERDC Category Description: E1 Refereed Scholarly Conference Publication
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Series Name: Australian Poultry Science Symposium Proceedings
Series Number : 11
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