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ARS Home » Midwest Area » Ames, Iowa » National Laboratory for Agriculture and The Environment » Agroecosystems Management Research » Research » Publications at this Location » Publication #311544
Title: Effects of peroxidized corn oil on performance, AMEn, and abdominal fat pad weight in broiler chicks

Author
item EHR, ISA - Iowa State University
item Kerr, Brian
item PERSIA, MIKE - Iowa State University

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/27/2015
Publication Date: 7/1/2015
Publication URL: https://handle.nal.usda.gov/10113/6753472
Citation: Ehr, I., Kerr, B.J., Persia, M. 2015. Effects of peroxidized corn oil on performance, AMEn, and abdominal fat pad weight in broiler chicks. Poultry Science. 94:1629-1634.

Interpretive Summary: Peroxidation of lipids is a dynamic process which produces numerous compounds which have been associated with deleterious effects on animal health, metabolic oxidative status, and growth performance. Consequently, these effects can significantly reduce energy and nutritional efficiency and increase the cost of food animal production. Data presented in this report indicate that an increased level of peroxidation results in a reduced energy value of a lipid to growing broilers, but appeared to have minimal effects on broiler performance of abdominal fat pad deposition. Research results described in this report provide nutritionists at universities, feed companies, allied industries, and livestock production facilities information on the impact lipid peroxidation status on the energy value of a lipid and how it may impact bird performance.

Technical Abstract: There is a trend to use more alternative lipids in poultry diets, either through animal-vegetable blends, distillers corn oil, or yellow grease. This has resulted in the use of lipids in poultry diets with a higher concentration of unsaturated fatty acids which have a greater potential for peroxidation. The objective of this experiment was to determine the effects of peroxidized corn oil on broiler performance, dietary AMEn, and abdominal fat pad weight. The same refined corn oil sample was divided into 3 sub-samples, 2 of which were exposed to different peroxidative processes. The 3 diets contained the unperoxidized corn oil (UO), a slowly peroxidized corn oil (SO; heated for 72 h at 95'C with compressed air flow rate of 12 L/min), or a rapidly peroxidized corn oil (RO; heated for 12 h at 185'C with compressed air flow rate of 12 L/min). Diets were fed from 0 to 14 d of age with each lipid fed at a 5% inclusion rate, continuing on from 15 to 27 d of age with each lipid fed at a 10% inclusion rate. There were 6 Ross 708 broiler chicks per cage with 10 replicates for each of the 3 dietary treatments. Abdominal fat pad and excreta collection was performed on d 27. Body weight gain, feed intake and feed efficiency were measured for the 0 to 14 and 0 to 27 d periods. The increased level of peroxidation reduced AMEn in broiler diets (UO = 3,490 kcal/kg; SO = 3,402 kcal/kg; RO = 3,344 kcal/kg on an as-is basis; SEM = 12.9, P = 0.01). No significant treatment differences were observed among oil supplemented birds for BW gain, feed intake, feed efficiency, or abdominal fat pad weight. In conclusion, corn oil peroxidation status resulted in a decrease in dietary AMEn, but had minimal effects on broiler performance or fat pad weights.