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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 5
First page : (542) Last page : (546)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7828

Serum Lipid Profile and Carcass Quality of Broilers Supplemented with Rapeseed Oil and Palm Oil

Sudharsan C.^1*, Senthil Murugan S.², Biju Chacko², Ani Bency Jacob², Suresh N. Nair³,
Shyama K.⁵, Renuka Nayar⁴ and Mahesh Kajagar^1
1MVSC Scholar, ²Assistant Professor Department of Animal Nutrition,
³Assistant Professor, Department of Veterinary Pharmacology and Toxicology,
⁴Assistant Professor Department of Livestock Product Technology,
⁵Associate Professor, College of Veterinary and Animal Sciences, Pookode, Wayanad
*Corresponding Author E-mail: c.sudharan93@gmail.com
Received: 12.09.2019  |  Revised: 19.10.2019   |  Accepted: 25.10.2019  

 ABSTRACT

The objectives of this study were to study effect of feeding rapeseed oil (RO) and palm oil (PO) on qualitative carcass traits and serum lipid profile of broilers. A total of 160 day-old broilers (vencobb 400) were randomly allotted into four treatment groups (G1, G2, G3 and G4) having four replicates of ten chicks each. The basal diets (R1) were prepared to meet Bureau of Indian Standards (IS 1374; 2007) nutrient requirements, with vegetable oil (palm oil) included at the rate of 1.5, 3, and 4.5 per cent in pre-starter, starter and finisher ration, respectively. The experimental broiler rations R2, R3 and R4 was prepared with rapeseed oil replacing 25, 50 and 100 per cent of palm oil which included in R1, respectively. The birds were slaughtered on 42nd day to study serum lipid profile and carcass parameters. The triglycerides and total cholesterol levels in G4 group were significantly (P<0.01) reduced compared to other palm oil and mixed oil fed group (G1, G2 and G3). The crude fat content of G4 group carcass was significantly (P<0.001) decreased compared to G1. However, moisture, crude protein, total ash content was not affected by the dietary fat alterations. The qualitative parameters like colour and pH value of carcass are not affected by the different oil sources in their diet. This study clearly demonstrated that omega-3 fatty acid rich rapeseed oil and their combination had significantly reduced the serum lipid concentration and crude fat concentration in carcass which is desirable character in consumer’s preference.

Keywords: Broilers, Carcass composition, Colour, Rapeseed oil, Serum lipid

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sudharsan, C., Murugan, S.S., Chacko, B., Jacob, A.B., Nair, S.N., Shyama, K., Nayar, R., & Kajagar, M. (2019). Serum Lipid Profile and Carcass Quality of Broilers Supplemented with Rapeseed Oil and Palm Oil, Ind. J. Pure App. Biosci. 7(5), 542-546. doi: http://dx.doi.org/10.18782/2320-7051.7828