This study investigated 1) the effect of different fat levels of diets offered in a
free-choice feeding regime on feed selection by broiler chicks aged from 1 to
12days; 2) the effect of gradual and sudden changes of diet on broiler
performance; 3) the effect of free choice feeding on high (8.0%) and low (4.6%)
fat diets by male broilers on diet selection preference; 4) the effect of high and
low fat diets on performance of male broiler chickens grown to 30 days old; 5)
male broiler chicks feeding preferences with particular respect to birds using
colour cues; 6) effect of wet and dry crumb diets given in a free choice selection
regime on feeding preference of male broilers from 3 to 7 days old; 7) the effect
of the physical form of diet on feeding preference of male broiler chicks; 8) the
effect of supplementation of garlic powder as flavour to the starter crumb diet on feeding preference of male broiler chicks; 9) the effect of supplemental fat
offered separately on the feeding preference of chicks given a free choice
selection regime; 10) the effect of different levels of fat and protein on broiler
chick preferences and performances; and 11) broiler performance and carcass
composition as affected by supplemental fat at different periods.
The broiler chicks consumed significantly more weight of an 8.0% fat diet than
from 4.6% and 6.0% fat diets during the first 6 days post-hatch of a free-choice
feeding regime. However, birds' preferences changed during the next 6 days of
the experiment. The birds consumed more from 4.6% and 6.0% fat diets than
from the 8.0% fat diet.
The present study found, in line with the literature, that gradual change feeding
offers no advantage in terms of broiler performance, and that a sudden change in diet was easier to effect in commercial poultry production than was a gradual
change.
Supplemental fat significantly reduced feed intake when broilers were fed a diet
containing 2% more fat than recommended by the National Research Council
(NRC) for 1- to 30-day-old chicks. Body weight was affected negatively but not
significantly.
The colour of the feed given initially led to significant preferences in broiler
chicks. Chicks given feed of one colour tended to prefer food of the same colour
thereafter.
Chicks preferred wet feed to undiluted feed. Feed intake was increased
significantly by addition of 1.8 parts of water to 1 part dry food. The broiler
chicks preferred the wet diet although they had not been exposed to a wet diet
before. Other water consumption by broiler chicks decreased after they had been given a wet diet.
The chicks showed a preference for a crumb diet compared with a pellet diet.
They preferred an unflavoured diet compared with a garlic flavoured diet.
When the fat was offered as free choice in separate troughs beside a control diet, chicks significantly failed to consume supplemental fat. Thus, although they preferred high-fat feed, they failed to supplement low fat feed by eating pure fat.
Feed intake, body weight, body weight gain, feed conversion ratio, dressing
percentage, carcass composition, body components and behavioural parameters (feeding and drinking) did not show any significant difference when early diet content was manipulated in terms of protein to fat ratios.
Fat added at 1 % and 3%, higher than recommended for broiler diets had no
negative effect on broiler performance or carcass quality. The present study
suggests dietary fat regimens may affect body weight and feed intake, but do not significantly affect carcass quality when the broilers are at marketing age.
In summary, results of the present study suggest that broiler chicks prefer high
fat diets during the first week of the post-hatch period. Such early high-fat diet
does not seem to adversely affect broiler chicken carcass quality or in other ways impair the birds.