Effectiveness of using fermented soybean oil in feeding broiler chickens

The research aimed to study the effect of a fermented water-soluble fatty acid complex obtained from soybean oil on growing broiler chickens' efficiency, digestive processes, and meat quality. To determine the optimal dose and effectiveness of the fermented lipid complex, which contains palmitic, stearic, oleic, linoleic, arachidonic, linoleic and other lipid compounds, an experiment was conducted on four groups of broiler chickens, crossbred Cobb-500, starting from 14 days of age. As a result of the research, it was found that replacing soybean oil with a fermented water-soluble complex of fatty acids contributes to an increase in the live weight of broiler chickens throughout the entire growing period. The highest live weight gain was from 28 to 35 days of growing, which amounted to an additional 7.80–8.14 %. At the end of cultivation, the difference was 4.90–6.08 %. From 28 to 35 days, the highest absolute, average daily, and relative gains were observed. In the final period, the absolute gains were 715–755 g. The highest gains were in the II and III experimental groups. The study of indicators characterizing meat quality indicates an increase in the muscles of the sternum and thigh, dry matter, crude protein, and glycogen. In the muscles of the sternum of the experimental group, there was a higher level of amino nitrogen, tryptophan, and partly oxyproline. However, in the experimental group, the tryptophan/hydroxyproline ratio was higher by 12.81, which may indicate an improvement in the completeness of the sternum proteins. The content of total lipids in the experimental group was slightly lower. Accounting for feed consumption for growing broiler chickens indicates better feed conversion in the experimental groups. The lowest feed consumption was in all age periods in the experimental groups by 5.06–9.45 %. Consumption per 1 kg of gain was lower and amounted to 1.62–1.78 kg in the experimental groups compared to 1.89 kg in the control group. Therefore, replacing soybean oil with fermented lipid complex of fatty acids (ELC) in the amount of 1.20–4.30 %, depending on the growing period, contributes to increased live weight gain, improved meat quality, and reduced feed consumption.