Effects of dietary oxidized oil on growth performance, meat quality and biochemical indices in poultry – a review
Author:
Qaisrani Shafqat Nawaz1, Rizwan Muhammad1, Yaseen Ghulam1, Bibi Fehmeeda2, Sarfraz Muhammad Awais1, Khan Nazir Ahmed3, Naveed Saima1, Pasha Talat Naseer14
Affiliation:
1. Department of Animal Nutrition , University of Veterinary and Animal Sciences , Lahore 54000, Pakistan 2. Department of Livestock and Poultry Production, Faculty of Veterinary Sciences , Bahauddin Zakariya University , Multan 66000, Pakistan 3. Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences , The University of Agriculture Peshawar , Peshawar , Pakistan 4. University of Education , Lahore 54000 , Pakistan
Abstract
Abstract
Lipids (fats and oils) are concentrated source of energy in poultry diets that improves palatability, feed consistency, provides essential fatty acids and increases the absorption of fat-soluble vitamins. Fresh oil is an expensive energy source and its exposure to air, heat, metallic catalyst during storage and processing may lead to its oxidative deterioration. This review highlights the response of modern poultry to dietary oxidized oil on growth performance, nutrients digestibility, gut health, carcass characteristics, meat quality, blood chemistry and tissue oxidative status. Literature shows that in moderately (peroxide value (PV): 20 to 50 meq kg−1) and highly (PV: 50 to 100 meq kg−1 or above) oxidized oils, lipid peroxidation causes rancid odours and flavours that negatively affect feed palatability, reduces intestinal villus height that decreases the surface area available for nutrients absorption. The oxidation products also damage fat soluble vitamins (A, D, E and K) in blood resulting in an oxidative stress. The use of oxidized oil in poultry diets has no significant effect on dressing percentage, pH and meat colour, whereas carcass weight decreases and drip loss of meat increases. Overall, there is a contradictory data regarding the influence of oxidized oil in poultry feed depending on the PV and inclusion levels. The reviewed literature shows that the use of mildly oxidized (PV < 20 meq kg−1) oil in poultry feed with 4 to 5% inclusion level decreases the feed cost and ultimately cost of poultry production without compromising their growth performance. It can, therefore, partially replace fresh oil as an efficient, cost effective and sustainable energy source in poultry diets.
Publisher
Walter de Gruyter GmbH
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