Advanced SearchSearch Tips
Effect of Non-oxidized and Oxidized Soybean Oil Supplemented with Two Levels of Antioxidant on Broiler Performance
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Non-oxidized and Oxidized Soybean Oil Supplemented with Two Levels of Antioxidant on Broiler Performance
Anjum, M.I.; Alam, M.Z.; Mirza, I.H.;
  PDF(new window)
A study was designed to determine the effects on broiler performance of two levels of antioxidant (ethoxyquin) in poultry rations containing two levels of oxidized and non-oxidized soybean oil. One hundred and eighty, day old broiler chicks were randomly divided into six experimental groups comprising thirty chicks on each treatment. Six experimental rations having 2% nonoxidized soybean oil, 2% and 3% oxidized soybean oil, all three supplemented with normal (125 g/t) or higher (175 g/t) level of ethoxyquin, were formulated for both starter (0-28 days) and finisher (29-42 days) phases. These rations were randomly fed to six experimental groups having 30 birds on each ration and three replicates on each treatment. Weight gain and feed conversion ratio (FCR) of chicks fed 2% non-oxidized and 2% oxidized soybean oil were statistically non-significant. Weight gain in groups fed 3% oxidized oil was significantly lower than non-oxidized group while FCR was significantly lower than both groups. Weight gain in the higher level ethoxyquin group was significantly better than lower level, while feed intake and FCR were statistically non-significant in both levels of ethoxyquin. Acid and Thiobarbituric Acid (TBA) values in the three groups differed significantly with the lower in non-oxidized group and highest in the 3% oxidized group. Higher level of ethoxyquin significantly lower acid and TBA values compared to lower level of ethoxyquin. Thus it can be concluded that oxidation of oil reduces its feeding value and that the addition of ethoxyquin is beneficial.
Soybean Oil;Ethoxyquin;Acid Value;Thiobarbituric Acid;Broiler Performance;
 Cited by
Evaluating the quality of feed fats and oils and their effects on pig growth performance, Journal of Animal Science and Biotechnology, 2015, 6, 1  crossref(new windwow)
Characteristics of lipids and their feeding value in swine diets, Journal of Animal Science and Biotechnology, 2015, 6, 1  crossref(new windwow)
Anonymous. 1994. Nutrient Requirements of Poultry. National Academy Press, Washington. DC, USA.

AOAC. 1990. Official Methods of Analysis. Association of Official Analytical Chemists (15th ed). Washington, DC.

Asghar, A., C. F. Lin, J. I. Gray, D. J. Buckly, A. M. Booren and C. J. Flagal. 1989. Influence of oxidized dietary oil and antioxidant supplementation on membrane bound lipid stability in broilers meat. Br. Poult. Sci. 30(4):815-823. crossref(new window)

Award, Y. L., A. M. El- Baggouri and O. E. Mohamed. 1983. Deterioration of rancidity in practical poultry diets and related production problems. J. Egyptian Vet. Med. Assoc. 43:401-404.

Bartov, I. and S. Bornstein. 1972. Comparison of BHT and Ethoxyquin as antioxidants in the nutrition of broilers. Poult. Sci. 51:859-868.

Cabel, M. C. and P. W. Waldroup. 1988. Effect of ethoxyquin preservative and peroxide level on broiler performance. Poult. Sci. 67:1725-1730.

Chrapa, V. P. 1968. Effect of antioxidant in feed for broiler. Nutr. Abst. Rev. 1996,1969.

Diaz, R. P. G. 1977. Effect of including rancid fats in rations for meat chickens. Nutr. Abst. Rev. 49(6):2385.

Engberg, R. M., C. Lauridsen, S. K. Jensen and K. Jakobson. 1996. Inclusion of oxidized vegetable oil in broiler diets. Its influence on nutrient balance and on the antioxidant status of broiler. Poult. Sci. 75:1003-1011.

Eschenbach R. and W. Hartfiel. 1985. The effect of oxidized oils/fats and addition of $\alpha$-tocopherol and antioxidants on growth and vitamins E and A contents of tissues of fattening chickens. Poult. Abstr. 12(1):23,1986.

Franic, I. 1985. Control of rancidity developing in fish meals. Nutr. Abst. Rev. 56(5):68,1986.

Hussain, A. and F. H. Krataezer. 1982. Effect of rancidity on the feeding value of rice bran for chickens. Poult. Sci. 61:2450-2455.

Jones, F. T., J. B. Ward and C. E. Brewer. 1986. Antioxidant use in broiler feeds. Poult. Sci. 65(4):779-781.

Khan, M. A., A. H. Gillani and A. R. Barque. 1989. Poultry Framing. 4th ed. Shirkat Printing Press, Lahore, Pakistan.

Lin, C. F., A. Asghar, J. I. Gray, D. J. Buckly, A. M. Boome, R. L. Crackel and C. J. Flegal. 1989. Effect of oxidized dietary oil and antioxidant supplementation on broiler growth and meat stability. Br. Poult. Sci. 30(4):855-864. crossref(new window)

Miyazawa, T. and T. Konbba. 1986. Effect of dietary vitamin C and vitamin E on tissue lipid per oxidation of guinea pigs fed with oxidized oil. Agric. Biol. Chem. 50(1):71-78.

Oertel, M. and L. W. Hartfiel. 1982. Effect of fresh and oxidized fats/oils and antioxidants on growth of broiler chicks. Nutr. Abst. Rev. 53(5):2727,1983.

Pearson, D. 1976. The Chemical Analysis of Foods. 7th edition. Churchill, Livingstone, Edinburgh, London and New York.

Pelevin, A. and S. S. Novico. 1976. Stabilization of concentrate mixtures for broilers. Nutr. Abst. Rev.47(6):2455.

Ramzan, M. 1993. Effect of different levels of endox and fat on the quality of stored feed and performance of broiler chicks. M.Sc. Thesis, Dept., Animal Nutrition. Univ., Agric., Faisalabad, Pakistan.

Squires, E. J., E. V. Valdes and S. Leeson. 1991. Research note. Utility of the thiobarbituric acid test in the determination of quality of fats and oils in feeds. Poult. Sci. 70:180-183.

Steel, R. G. D. and J. H. Torrie. 1986. Principles and Procedures of Statistics. Int. Student Ed., McGraw Hill, Tokyo.

Shemet, R. S. and G. N. Martinenko. 1983. Evaluation of feeds containing fat during storage. Nutr. Abst. Rev. 54(12):5040.

Takigawa, A. and Y. Ohyama. 1983. Effect of oxidized oil on development of encephalomalacia, growth, digestion and organs in chicks. Japanese J. Zool. Sci. 54(8):444-450.

Villwock, U. and W. Hartfiel. 1982. Effect of different types and amounts of fat and antioxidants, and temperature and duration of storage on peroxide formation and content of antioxidant residues in mixed feeds. Nutr. Abstr. Rev. 53(5):2316.

Waheed, A. 1998. Effect of various levels of fat and antioxidants on the quality of broiler ration stored at high temperature for different periods. M.Sc. Thesis, Dept. Animal Nutrition, Univ. Agric. Faisalabad, Pakistan.

Wang, S. Y., B. Walter, M. Philip, D. Julia and S. William. 1997. Effect of santoquin and oxidized fat on liver and intestinal glutathion in broilers. Poult. Sci. 76:961-967.

Warraich, M. A. 1972. Stability of sunflower oil as affected by antioxidants under varying conditions. M.Sc. Thesis, Dept. Food Tech., Univ. Agric. Faisalabad, Pakistan.