Determination of the efficiency of energy sources in feed mixtures for broilers

Abstract

Adding fat to poultry feed mixtures increases the energy value of feed, absorption of liposoluble vitamins, reduces feed spilling, enhances feed palatability, slows down the passage of feed through the digestive tract of animals, and thus, improves the absorption of nutrients and utilization of metabolic energy. In areas where corn is used as the main source of energy, high-energy mixtures are usually used, which also provide the best economic effects. However, good results (especially if the goal is a meaty carcass) can also be achieved by using a feed mixture with a lower energy level that includes nutrients of lower energy value compared to corn. Today, the physiological mechanisms by which poultry react to different energy levels have not yet been fully clarified. In addition to an overview of the most important sources of energy in poultry feed mixtures, this paper presents research organized by the Department of Nutrition and Botany, University of Belgrade, with the aim of examining the influence of different fat sources in broiler feed on production results, health status, fatty acid composition and quality of broiler meat. The selection of energy nutrients that optimizes broiler production results and the meat quality is presented and discussed.