The Effects of Different Levels of Saturated and Unsaturated Fats and Their Composition in Growing and Finishing Periods on Productive Performance and Blood Lipids of Broilers

This experiment was conducted to investigate the effects of different levels of saturated and unsaturated fats and their composition in growing and finishing periods on performance, carcass traits and blood lipids level in broiler chickens. In this experiment, 432 Ross 308 broilers were used from 11 up to 42 days in 9 treatments, 4 replicates and 12 birds in each replicate in growing (11-24 days) and finishing (25-42 days) periods in a completely randomized design. Treatments included: 1) control group (without fat), 2) 2% canola oil, 3) 4% Canola oil, 4) 2% beef tallow, 5) 4% beef tallow, 6) 2% canola oil + 2% beef tallow, 7) 4% canola oil + 2% beef tallow, 8) 2% canola oil + 4% beef tallow and 9) 4% canola oil + 4% beef tallow. In the growing period, different levels of fat sources had no significant effects on the performance of broilers. In the finishing period, the higher amounts of daily weight gain and final live weight were obtained in group 8 (P