Effects of Fish Oil on Performance, Carcass Traits and Organoleptic Characteristics of Meat in Broiler Chickens

This experiment was conducted to assess the effect of fish oil (FO) on broiler performance، carcass characteristics and sensory quality of broiler meat. Two hundred fifty day-old، male، Ross 308، were fed with four experimental diet (1-control، 2،3 and 4 diets containing 1، 2 and 3% of FO، respectively) from 1 to 49 days of age (starter، grower and finisher after withdrawal fish oil from diet during 1 week). The experimental design was completely randomized design at four treatments with 4 replicates. It was found that in comparison to control، daily weight gain and feed efficiency were significantly higher in broilers fed with FO. The highest daily weight gain، lowest feed conversion ratio and highest final body weight in starter، grower and finisher period were in groups that fed with 2، 3 and 3 percent of FO، respectively (p<0. 05). On the other hand، FO did not affected on feed intake. No significant differences in relative weight of gizzard، heart، liver، carcass yield، breast، tight and abdominal fat percent were observed between treatments. In the Sensory quality evaluations (flavor and normal smell، juiciness، tenderness and toughness cut) was significantly different between treatments at 42 and 49 days، except to، tenderness cut at 42 and 49 days. The results showed that the meat of chickens fed control and 3% FO was acceptable in 42 and 49 days، respectively. In conclusion، feed of broilers with FO improved performance and removing FO for one week improved sensory quality of meat.