Effects of Thermally Oxidized Vegetable Oil on Growth Performance and Carcass Characteristics, Gut Morphology, Nutrients Utilization, Serum Cholesterol and Meat Fatty Acid Profile in Broilers

The impacts of dietary levels oxidized vegetable (sunflower) oil on growth performance, gut morphology, nutrients utilization, serum cholesterol and meat fatty acid profile were evaluated in Ross 308 straight-run (n = 192) day-old broilers. broilers arbitrarily distributed among four treatments including; FVO: fresh (1 mEq kg−1), LOO: low (20 MOO: moderately (40 HOO: highly (60 kg−1) with 5% inclusion containing six replicates. Results revealed that the consuming MOO HOO based diets showed reduced (p 0.05) feed intake, body weight gain carcass accompanied by a poorer conversion ratio than those FVO. Villus height, villus height to crypt depth ratio, ileal digestibility crude protein 0.041), fat 0.032) poly unsaturated acids 0.001) thigh muscles decreased, whereas 0.001), 0.023) short chain increased < increasing oxidation level. In conclusion, exerted deleterious effects growth, weight, development utilization. Low however, minimum negative can be used as cost effective energy source poultry diets.