The metabolic use of energy from dietary fat in broilers is affected by fatty acid saturation

1. Two experiments were performed to evaluate the effect of dietary fat on performance and fat and protein accretion in broiler chickens according to the degree of saturation. 2. The first experiment was designed to test 2 sources of dietary fat and 3 levels of dietary energy using a factorial (2x3) experimental design. The foods were formulated to maintain a constant ratio of energy to protein (and other nutrients). There were no significant differences in weight gain, intake, final body weight or food to gain ratio between broilers fed on diets differing solely in the degree of fat saturation. Broilers fed on diets containing animal fat showed higher whole-body fat retention (P=0.02) and lower protein accretion (P=0.03) than those fed on diets containing vegetable oils. 3. In the second experiment, only 1 concentration of fat (tallow, lard or sunflower oil) was incorporated into the experimental diets, providing different energy to protein ratios. The carcase protein content was not affected by dietary fat source, while total fat accretion (P=0.01) and energy retention (P=0.14) were highest in broilers fed on a diet containing tallow. 4. The findings suggest that the degree of saturation of dietary fats affects their metabolic use and fat accumulation in broiler chickens.