The Utilization of Fats of Different Melting Points Added to Broiler Feed

Abstract

CERTAIN fats have been shown by a number of investigators to enhance the value of chick rations. For this reason, they are being widely used in commercial feeds. For the most part, the fats used are low melting tallows and greases which improve the physical texture of feed as well as its nutritive qualities. These fats must be melted and added in liquid form to obtain uniform distribution, a factor which complicates the manufacture of feed. Hardened fats, particularly hydrogenated tallow, can be handled more readily and would be convenient fats for use in feeds, if they can be readily utilized by animals. There was some doubt in this respect since Carver and Johnson (1953) have shown that stearic acid was not well utilized by the chick when added at one or two percent levels to a semipurified diet. Hydrogenated tallow contains approximately 75 percent stearic acid in the glyceride …