The Effects of Different Levels of Canola Oil and Diet Mixing Time Length on Performance, Carcass Characteristics and Blood Lipids of Broilers

Subject Areas : Camel

ع.  عبدی ¹ (Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran)
ع.  نوبخت ² (Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran)

Received: 2016-09-14 Accepted : 2016-10-31 Published : 2017-03-01

Keywords: Performance, broiler chickens, canola oil, blood lipids,

Abstract :

This experiment was conducted to investigate the effects of different levels of canola oil and diet mixing time length on performance, carcass traits and blood lipids in broilers. In this experiment 288 Ross-308 broilers were used from 11 up to 42 days as factorial arrangement (3×2) included three levels of canola oil (0, 3 and 6%) and two mixing time length (10 and 15 minute) in 6 treatments, 4 replicates and 12 birds in each replicate in a completely randomized design. Canola oil improved the performance of broilers (P<0.01). The highest values of daily weight gain, daily feed intake and final body weight were obtained using 6% of canola oil in diets. Mixing diet more than 10 minute, reduced the amounts of daily weight gain and final weight (P<0.05). In interaction between oil level and mixing time length, 6% canola oil × diet mixing for 10 minute, improved the performance of broilers (P<0.05). Dietary level of 6% canola oil increased the spleen percentage (P<0.05). Canola oil had reducing effect on the level of blood cholesterol (P<0.05). The lowest level of blood cholesterol was observed in group supplemented with 3% canola oil. Mixing diet more than 10 minute, increased the amount of low-density lipoprotein (LDL) in blood (P<0.05). In interaction effect, the lowest level of blood cholesterol was seen in 6% canola oil × mixed for 10 minute group. The overall conclusion is that using 6% canola oil and 10 minute mixing time for boiler diets could significantly improve the performance, and reduce their blood cholesterol.

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