Authors :
Hamdeen Yahia Dawood
Volume/Issue :
Volume 7 - 2022, Issue 12 - December
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3v6lmRo
DOI :
https://doi.org/10.5281/zenodo.7470953
Abstract :
Most of the carcass fat and the saturated ones
in particular, have a great effect in raising blood
cholesterol concentration, which contributes to the process
of coronary atherosclerosis, the main cause of coronary
heart disease. In most cases, the lesions attract platelets
and fibrin which block the coronary artery and cause
ischemia. The consumer has been aware of the health
problems associated with consuming the broiler chickens,
carcass fat, and so a demand for leaner birds. Accordingly,
the poultry industry has been faced with the problem of
producing leaner birds and reducing fat deposition in the
broiler carcasses in order to meet the consumer demand.
At the research level, many scientists have investigated
ways of decreasing abdominal and broiler carcass fat
deposition. These authors established that fat accretion is
governed by the genetic constitution of the bird, and is
closely influenced by the nutritional and management
practices, in addition to the effect of environmental
temperature, sex, and age. However, many scientistsstated
that most influencing agent is the dietary factors (energy,
protein level, source and quality respectively, energy to
protein ratio and feeding system. In this reviewed paper
author compared dietary different sources, level and
quality inclusion in broiler diets studied by many scientists
and stated that dietary fat sources significantly increased
broiler performance, serum and carcass lipids and altered
fatty acids concentration and type in all levels and quality
with exceptions for high level vegetable oils inclusion (6%
and more) which significantly decreased broiler
performance and all serum carcass traits.
Most of the carcass fat and the saturated ones
in particular, have a great effect in raising blood
cholesterol concentration, which contributes to the process
of coronary atherosclerosis, the main cause of coronary
heart disease. In most cases, the lesions attract platelets
and fibrin which block the coronary artery and cause
ischemia. The consumer has been aware of the health
problems associated with consuming the broiler chickens,
carcass fat, and so a demand for leaner birds. Accordingly,
the poultry industry has been faced with the problem of
producing leaner birds and reducing fat deposition in the
broiler carcasses in order to meet the consumer demand.
At the research level, many scientists have investigated
ways of decreasing abdominal and broiler carcass fat
deposition. These authors established that fat accretion is
governed by the genetic constitution of the bird, and is
closely influenced by the nutritional and management
practices, in addition to the effect of environmental
temperature, sex, and age. However, many scientistsstated
that most influencing agent is the dietary factors (energy,
protein level, source and quality respectively, energy to
protein ratio and feeding system. In this reviewed paper
author compared dietary different sources, level and
quality inclusion in broiler diets studied by many scientists
and stated that dietary fat sources significantly increased
broiler performance, serum and carcass lipids and altered
fatty acids concentration and type in all levels and quality
with exceptions for high level vegetable oils inclusion (6%
and more) which significantly decreased broiler
performance and all serum carcass traits.
