HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Adams, M. H. Articles by Fletcher, D. L. Search for Related Content PubMed Articles by Adams, M. H. Articles by Fletcher, D. L.

Utilization of High-Oil Corn in Diets for Broiler Chickens

Poultry Science Department, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-2065; FAX: (501) 575-3474

D. L. Fletcher

Department of Poultry Science, University of Georgia, Athens, GA 30602

Correspondence: P. W. Waldroup

Two trials of similar experimental design were conducted to evaluate the performance of broiler chicken on diets containing high oil corn (HOC) or yellow dent corn (YDC). Diets contained fixed levels of 0, 2, 4, and 6% supplemental poultry oil and were formulated to optimum nutrient density; therefore, diets containing HOC were higher in energy than diets with YDC. Mail broilers fed diets with HOC weighed more and were more efficient in converting their feed to gain than those fed diets with YDC; however, the energy utilization of each diet was similar. There were no significant differences in dressing percentage between birds fed diets with HOC or YDC; however, birds fed diets with HOC had less (P. 05) abdominal fat than those fed diets with YDC. Drip loss during cooking of thigh meat was less (P. 05) in broilers fed diets with HOC. Fatty acid composition of adipose tissue was affected by both source of corn and level of supplemental poultry oil; both sources of corn influenced fatty acid composition in a similar manner. Results indicate that HOC can support good performance of broiler chickens with the capability of providing higher energy diets without increasing the level of supplemental fats.

Key Words: Broilers • carcass composition • high oil corn • nutrient density