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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


FERREIRA, J.M. et al. Effect of oil type added to diet on cholesterol content in broiler’s carcass according to sex and strain. Ciênc. Tecnol. Aliment. [online]. 1999, vol.19, n.2, pp.189-193. ISSN 0101-2061.

An experiment was carried out with the aim of evaluating metabolizable energy level normally used in broiler’s rations, obtained by inclusion of vegetable oils (soybean, canola, and palm) and its effects on cholesterol contents of skin and thigh and breast muscles, taking into consideration strain and sex. 2400 one day old chicks, belonging to commercial strains Hubbard and Avian Farms were employed. Fowls were given an initial ration and other final, with metabolizable energy level of 3,050 and 3,150 kcal, respectively, obtained by inclusion of vegetable oils, sources of fatty acids, including "w-3". The control ration was based on corn and soybean, without oils inclusion, with metabolizable energy levels of 2,900 to 3,000, respectively. The obtained data were submitted to statistical analysis as a completely randomized design with factorial treatments arrangement, and significative differences among treatments were detected by SMD test. There was significant effect of oils inclusion in food on cholesterol levels in the studied carcass parts.

Keywords : Oils; fatty acids; carcass; fat; cholesterol; "w-3".

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