Effects of fat sources on lean tissue deposition in broilers

Title
Effects of fat sources on lean tissue deposition in broilers
Publication Date
1999
Author(s)
Choct, Mingan
( author )
OrcID: https://orcid.org/0000-0002-2242-8222
Email: mchoct@une.edu.au
UNE Id une-id:mchoct
Naylor, Adam J
Oddy, Hutton
( author )
OrcID: https://orcid.org/0000-0003-1783-1049
Email: hoddy2@une.edu.au
UNE Id une-id:hoddy2
Editor
Editor(s): DJ Farrell, EF Annison, D Balnave, WL Bryden, DR Fraser, RJ Hughes, S Prowse, RAE Pym, BL Sheldon
Type of document
Conference Publication
Language
en
Entity Type
Publication
Publisher
University of Sydney
Place of publication
Sydney, Australia
UNE publication id
une:17708
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.
Link
Citation
Proceedings of the Australian Poultry Science Symposium, v.11, p. 176-176
ISSN
1034-6260
1034-3466
Start page
176
End page
176

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