Effect of high peroxide value fats on performance of broilers in normal and immune challenged states

MOspace/Manakin Repository

Breadcrumbs Navigation

Effect of high peroxide value fats on performance of broilers in normal and immune challenged states

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/6471

[-] show simple item record

dc.contributor.advisor Firman, Jeffre D. en_US
dc.contributor.author McGill, Jeremy Parker en_US
dc.date.accessioned 2010-03-09T16:04:52Z
dc.date.available 2010-03-09T16:04:52Z
dc.date.issued 2009 en_US
dc.date.submitted 2009 Summer en_US
dc.identifier.other McGillJ-072709-T21 en_US
dc.identifier.uri http://hdl.handle.net/10355/6471
dc.description Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). en_US
dc.description The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. en_US
dc.description Thesis advisor: Dr. Jeffre D. Firman. en_US
dc.description Includes bibliographical references. en_US
dc.description M.S. University of Missouri--Columbia 2009. en_US
dc.description Dissertations, Academic -- University of Missouri--Columbia -- Animal sciences. en_US
dc.description.abstract A series of trials were conducted in order to determine the effects of high peroxide value fats on performance of broilers in normal and immune challenged states from 0-49 days of age. In the first experiment, birds were fed one of six diets formulated to meet NRC requirements. Three levels of fat rancidity were utilized, each with and without the addition of an antioxidant. The results from this trial indicate that diets with a peroxide value of 75 or greater resulted in poorer feed conversion than treatments with low peroxide values. Furthermore, the addition of an antioxidant to the diets with a peroxide value of 75 or greater yielded improved feed conversion over diets with the same peroxide value but no antioxidant. The second trial was conducted in order to determine the effects of rancid fat on immune function in broilers. Birds received the same six dietary treatments. At 4 weeks of age, the birds underwent a coccidial challenge. No significant effects of the immune challenge in combination with peroxide levels on bird performance were observed. Overall, the results from these trials indicate that the inclusion of high peroxide value fats can cause a depression in overall live performance parameters, especially feed conversion, but that the addition of an antioxidant can improve bird performance. In the second trial, birds seemed to overcome the administered immune challenge. en_US
dc.format.extent ix, 80 pages en_US
dc.language.iso en_US en_US
dc.publisher University of Missouri--Columbia en_US
dc.subject.lcsh Broilers (Poultry) en_US
dc.subject.lcsh Rancidity en_US
dc.subject.lcsh Oils and fats -- Oxidation en_US
dc.subject.lcsh Peroxides en_US
dc.subject.lcsh Oils and fats in animal nutrition en_US
dc.title Effect of high peroxide value fats on performance of broilers in normal and immune challenged states en_US
dc.type Thesis en_US
thesis.degree.discipline Animal sciences en_US
thesis.degree.grantor University of Missouri--Columbia en_US
thesis.degree.name M.S. en_US
thesis.degree.level Masters en_US
dc.identifier.oclc 537484709 en_US
dc.relation.ispartofcommunity University of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2009 Theses
dc.relation.ispartofcollection 2009 Freely available theses (MU)


This item appears in the following Collection(s)

[-] show simple item record