UTILIZATION OF CRUDE AND REFINED PALM AND PALM KERNEL OILS IN BROILERDIETS

Four experiments were conducted to evaluate the use of crude and refin ed palm (PAO) and palm kernel oil (PKO) in diets for broiler chickens. In Experiment 1, refined PAO and PKO were compared with com oil (CO) and poultry oil (PO) at levels up to 10%. In Experiment 2, refined PAO and PKO were compared with PO at levels up to 8%. In Experiments 3 an d 4, crude PAO and PKO were compared with PO at levels up to 8%. Diets were formulated based on the energy level assigned to PAO; other oils were added in amounts calculated to be isocaloric with an inert fille r as required. Live production variables were measured. Samples of bir ds were processed to determine carcass characteristics, and fatty acid composition of adipose tissue was determined. In all studies, broiler s fed crude or refined sources of PAO and PKO grew as well and utilize d their feed as efficiently as those fed diets with isocaloric amounts of CO or PO. There were minimal interactions of source and dietary le vel of oil in any of the studies. Dressing percentage and quantity of abdominal fat were not influenced by source of supplemental oil; howev er, the fatty acid profile of adipose tissue was altered by the source of supplemental oil. There were only minor differences in fatty acid content of adipose tissue of broilers fed PAO (either crude or refined ) versus those fed PO. However, increasing levels of PKO resulted in i ncreased deposition of saturated fatty acids, especially lauric and my ristic acid, and decreased concentrations of both monoenoic and polyun saturated fatty acids. the resulting change in hardness of adipose tis sue may prove to be advantageous in marketing.