EFFECTS OF DIFFERENT LEVELS OF DIETARY OLEIN OIL ON BROILER CHICKENS PERFORMANCE

^1*Mohammad Omer AbdalQadir, ²Ahmed Amin Mohammed, ³Kamal Abdalbagi Mohammad,
⁴Ahlaam Mohammad, ^*5Sami Ahmed Arabi.
¹Federal Ministry of Animal Sources and Fisheries, General Directorate Development of Animal
Production, Development of Genetic Resources Departure-National Centre for Animals Reproduction Sudan,
Khartoum North.
²Department of Medicine, Pharmacology and Toxicology; Faculty of Veterinary Medicine,
University of Khartoum
³Departments of Animal Production, Faculty of Agricultural Studies, Sudan University of
Science and Technology
*Corresponding Author's Email: samiarabi@ymail.com

ABSTRACT
The present experiment was conducted to determine the effect of different levels of dietary olein oil on broiler chickens performance. The dietary plant Oils Olein (OO) was tested for energy supplementation values in poultry at levels 0, 3, 6 and 9% utilizing isonitrgenous (22.5% CP), semi-isocaloric (3.10Mcal/kg) rations and run in three experiments. Ninety six, 7 days-old, 75g initial weight, unsexed Ross-308 broiler chicks were used for each experiment in a complete randomized design 4x4x6. Chicks were fed for 50 days. Experimental parameters covered performance (with energy retention values determined by the comparative slaughter technique CST), Blood hemogram, serum metabolites, enzyme activities and electrolytes, slaughter and carcass data and economic appraisal. Supplementation with the oils improved performance (p>0.05). OO gave significant (p<0.05) values in final, weight gain and feed conversion ratio. Results of energy retention showed similar values in initial energy, but final and gained energy revealed significant (p<0.05) differences between treatment groups. Hematological values, serum metabolites, serum enzyme activities and serum electrolytes were not seen significantly (p>0.05) different. The effect of adding OO on absolute slaughter weights showed no significant (p<0.05) differences except in heart and liver which were higher in group C (22.80±03.50 and 53.80±04.80 respectively) and with percent slaughter values, no significant (p>0.05) differences were recorded except for liver of group C (02.12±00.25) which was the higher. Use of OO indicated no significant (p>0.05) differences between groups in both absolute and percent slaughter values. Supplementation with the three oil treatments had no effect (p<0.05) on all absolute and percent carcass cuts values or meat chemical composition, but OO affected significantly (p<0.05) the drum and drum muscle absolute weight values, being highest in group C (260.00±21.60 and 192.50±25.00 respectively). The oil olein affected significantly (p<0.05) the thigh bone absolute weight value in group D (50.00±08.20) which was the higher. Use of OO gave significant (p<0.05) tenderness and juiciness values in groups A (05.70±00.30 and 05.30±00.10 respectively).Tenderness was affected significantly (p<0.05) by OO and the highest value gained in group A was (05.70±00.30). Economically appraised values were Profitability ratio (01.02) of the test group D (9% olein oil) was the higher of the test groups.
Key Words: Blood hemogram, serum, olein oil, juiciness, Profitability ratio, serum metabolites