Use of Linseed oil and animal tallow in nutrition and its effect on blood Characteristics and meat composition in Broilers

N. Alhayaly, Hasan; Saadi, Ali Mohammed; Younis, D.Th.

doi:10.21608/ejvs.2023.234921.1604

Use of Linseed oil and animal tallow in nutrition and its effect on blood Characteristics and meat composition in Broilers

Document Type : Original Article

Authors

¹ Department of Animal Production, Technical Agricultural College, Northern Technical University, Iraq

² Department of Anesthesia Techniques ,Mosul Medical Technical Institute, Northern Technical University, Iraq

³ Department of Animal Production, College of Agriculture & Forestry, University of Mosul, Iraq

10.21608/ejvs.2023.234921.1604

Abstract

This study was conducted in the field of domestic birds of the Department of Animal Production at the College of Agriculture and Forestry / University of Mosul, and the field study period was from 7/2/2023 to 20/3/2023 (42) days for the purpose of studying the effect of adding Linseed oil and animal lard and the combination between them on the productive performance and nutritional value of broilers, and (288) chicks of broilers with the age of one day were used in this study type (Ross 308) non-naturalized and the coefficients of the study were as follows The first treatment T1 (control) fed on a standard diet ( Free of oil and fat) and the second treatment T2 was fed on a diet containing Linseed oil by (6) %, the third treatment T3 was fed on a diet containing animal fat by (6) % and the fourth treatment T4 was fed on a diet containing Linseed oil by (3) % + animal fat by (3) % , Where the results of the statistical analysis showed a significant increase in the concentration of high-density lipoproteins (HDL-C) and there were no significant differences between the coefficients in the concentration of total protein in blood serum, the concentration of cholesterol and triglycerides, the concentration of low-density lipoproteins (LDL) and the concentration of very low density lipoproteins (VLDL), as well as the absence of significant differences between the coefficients in the percentage of moisture, fat percentage and protein percentage in the breastmeat and thighs.

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