Comparison of broiler live performance, carcass characteristics, and fatty acid composition of thigh meat when fed diets supplemented with neutralized sunflower soapstock or soybean oil

Pekel A. Y. , Demirel G., Midilli M., Ogretmen T., Kocabagli N., Alp M.

JOURNAL OF APPLIED POULTRY RESEARCH, vol.22, no.1, pp.118-131, 2013 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.3382/japr.2012-00656
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.118-131
  • Istanbul University Affiliated: Yes


Two experiments were conducted to determine the influence of adding neutralized sunflower soapstock (NSS) or soybean oil (SO) to the broiler diet. In experiment 1, one hundred five 15-d-old Ross 308 broiler chickens were used to evaluate the AME(n) of NSS by the difference method. In experiment 2, a completely randomized design was used to evaluate the effects of fat source and level on broiler live performance, carcass characteristics, and fatty acid composition of thigh meat. A 2 x 3 factorial arrangement with 2 types of fat (NSS and SO) at 3 levels of inclusion (2, 4, and 6%) was used with 5 replicates per treatment using total of 750 birds. The average AME(n) of the NSS was determined as 8,530 kcal/kg. Performance of birds was unaffected by the dietary fat sources. Increasing the fat level from 2 to 6% improved the overall BW gain (P < 0.0001) and FCR (P < 0.001) of broilers, whereas feed intake was unaffected by different fat levels. Hot carcass yield and rib cage weight were higher for SO-fed birds than NSS-fed birds (P < 0.05). Wings and rib cage weights were higher in birds fed the 6% fat diet (P < 0.05). Leg quarter yield decreased with increased levels of fat inclusion (P < 0.01), whereas breast yield increased (P < 0.05). Dietary fat type modified fatty acids of thigh meat, resulting in significantly higher content of C14:0, C16:0, C16: 1, C18:1, sum of saturated fatty acids, and sum of monounsaturated fatty acids in birds fed NSS diets, whereas C18: 2, C18: 3, C20:0, and sum of polyunsaturated fatty acid contents decreased with NSS inclusion (P < 0.05). Saturated fatty acids and monounsaturated fatty acids significantly decreased and polyunsaturated fatty acids increased when dietary fat level increased (P < 0.0001). In conclusion, NSS can be included in broiler diets without any major differences in live performance by modifying the fatty acid profile of meat.