Effects of different type and levels of fat on fatty acids profile, cholesterol and triglyceride in thigh meat of broiler chicks

This experiment was conducted to study the effects of different type and levels of fat in diet on the fatty acids profile, cholesterol and triglyceride levels in thigh meat of male broiler chicks. Two hundred and fifty male broilers (Ross 308) were divided randomly into seven treatment groups in a completely randomized design. The experimental group included control, 3 and 6% canola oil, 3 and 6% poultry fat, mixed fat group (canola oil 1.5% + poultry fat 1.5%) and (canola oil 3% + poultry fat 3%). Broilers received dietary fat from 21 to 42 d. Fatty acids profile and levels of cholesterol and triglyceride in thigh meat were measured at 42 d. Results showed the levels of oleicacid were higher in 3% and 6% mixed fat group. Regardless of type of dietary fat, arachidonic acids were higher among dietary fat than control group, whereas the level of linoleic acid was higher in 3 and 6% canola oil groups and mixed (3% canola oil + 3% poultry fat). When the canola oil increased up to 6%, the oleic, docosapentanoic, and docosahexanoic acids were increased and linolenic acids decreased (p<;0.001). The PUFA levels were increased in 6% canola oil group compared to other groups (P<;0.01). Adding 6% poultry fat to the diet, significantly increased cholesterol and in 3% poultry fat group triglyceride concentration in thigh tissue (P<;0.01). These data suggest that using of 6% canola oil could be improve levels of n-3 fatty acids in thigh meat of broiler chicks.