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Peter Kappel Theil

Effect of graded levels of rapeseed oil in isonitrogenous diets on the development of the gastrointestinal tract, and utilisation of protein, fat and energy in broiler chickens

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  • Henry Jørgensen
  • Xin Quan Zhao, Northwest Plateau Institute of Biology, The Chinese Academy of Sciences, Xining, P.R. China, China
  • Peter Kappel Theil
  • Kirsten Jakobsen, Denmark
  • Nutrition and Production Physiology
  • Department of Animal Health and Bioscience
  • Secretariat, Department of Animal Health and Bioscience
The effect of feeding 0, 4, 8 and 16% rapeseed oil from 12-42 days of age was studied in broiler chickens on performance, digestibility of nutrients, and development of gastrointestinal tract, protein and energy metabolism. Thirty six female chickens (Ross 208) with initial body weight average 246 g were allocated to the four groups and kept pair-wise in metabolism cages. The chickens were fed similar amounts of metabolisable energy (ME) per day and similar amounts of essential amino acids relative to ME by adjusting with crystalline amino acids. The chickens were subjected to four balance periods each of five days with two 24 h measurements of gas exchange in two open-air-circuit respiration chambers inserted on the second and third day of each period. The addition of rapeseed oil increased the amount of gutfill indicating a reduced rate of passage and causing a hypertrophy of the gastrointestinal tract. There was a positive effect on feed utilisation as well as on digestibility especially of dietary fat together with higher utilisation of protein with addition of rapeseed oil. The partial fat digestibility of rapeseed oil estimated by regression was 91.1% and the partial metabolisability (ME/GE) of the rapeseed oil was estimated to 85% yielding an apparent metabolisable energy value of 34.30 MJ/kg.
Original languageEnglish
JournalArchives of Animal Nutrition
Pages (from-to)331 - 342
Publication statusPublished - 2008

    Research areas

  • gutfill, ileal digestibility, heat production, fat digestibility

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