Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers
Ahmed Saleh | Mohammed Alzawqari
The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (<i>p</i> = 0.04) and feed conversion ratio than the 20% OCM group (<i>p</i> < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (<i>p</i> = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (<i>p</i> = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.
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