Effects of Dietary Fat Supplementation on Hematology and Growth Trait in Broiler Chickens

A study was conducted to evaluate the effects of dietary fat supplementation in broiler diet and analyze the effects on blood cholesterol levels and growth traits. A total of 240 broilers, equally divided in four groups A, B, C and D (n=60 chicks in each group) and fed on diet with 3.5%, 4.5%, 5.5% and 6.5% of fat, respectively. The completely randomized block design was used to perform this experiment from day first to 6 week. The results revealed that average feed intake of broiler in groups A, B, C and D was 4527.80, 4378.87, 4335.88 and 4298.76 g/b; average water intake about 17.63, 17.10, 18.38 and 19.39 liter/b; live body weight- 1926.81, 2182.26, 2228.86 2267.94 g/b; FCR-2.32, 1.99, 1.94 and 1.89; carcass weight-1117.45, 1318.82, 1354.81 and 1387.83 g/b; dressing percentage-58.17, 60.53, 61.21 and 61.29, respectively. The blood cholesterol level was 49.85, 104.45, 81.60 and 95.12 mg/dL; the fat % in muscles was 5.69, 6.09, 7.32 and 7.83 % respectively. The increasing level of fat, the feed consumption was decreased, but water intake was increased and broiler gained more weight as compared to lower dietary fat levels. The FCR improved simultaneously with increasing dietary fat levels (P<0.002). The carcass weight and subsequent dressing percentage increased with increasing fat level, but differences were non-significant (P>0.05) when fat level used beyond 4.5%. The weight of internal edible and non-edible organs increased with increasing dietary fat levels. It was demonstrated that ration containing 6.5% fat fed to broiler for better growth performance and production.