Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the composition of carcass fat1

Abstract

1. Three trials were performed to examine the effect of degree of fatness in broilers on the composition of carcass fat. The various degrees of fatness were obtained by varying the energy to protein (E :P) ratios in conventional diets. 2. Increasing the E : P ratio caused increased fat deposition with increases in the proportions of palmitic and oleic acids and a decrease in linoleic acid. 3. Highly significant negative correlations were obtained between the degree of fatness (expressed as percentage of dry matter of the skin) and of unsaturation of abdominal fat (expressed as iodine value). 4. The same negative correlations were obtained for individuals within the same dietary treatment, especially those producing lean birds.