Serum levels of broilers chicken fed with different lipid sources including emulsifier (soy lecithin and polyethylene glycol ricinoleate)

The various sources of fat currently used in the industry show differences among themselves in the fatty acid composition. The understanding of these profile sources is essential to nutritionists because several studies have shown possible changes in the profile of serum parameters of birds. This study aimed to evaluate the influence of different lipid sources on serum cholesterol profile, triglyceride, high density lipoprotein (HDL) and low density lipoprotein (LDL) in broilers, with the inclusion of emulsifier (polyethylene glycol ricinoleate and Soy Lecithin). The experimental procedures were performed after approval CEUA / UFRA (007/2013). 500 male broiler chickens were used, Cobb lineage, raised conventionally up to 14 days of age, fed with the control starter feed formulated with soybean oil, meeting the nutritional requirements of birds according to Rostagno et al. (2011). The experiment had a factorial arrangement with four lipid sources, 2 inclusions, not including the product, and another with the inclusion of Liposorb(R), at the level and 0.05% of oil included in the diet with a reduced level of metabolizable energy (ME) of less 100 kcal/kg, considering the energy requirement according to Brazilian Table: T1-Ration with soybean oil; T2-Ration with Soybean Oil and Liposorb(R); T3-Ration with viscera oil; T4-Ration with viscera oil with Liposorb(R); T5- Ration with fish oil; T6- Ration with fish oil with Liposorb(R); T7- Ration with Beef Tallow; T8- Ration with Beef tallow and Liposorb(R). The collected blood was stored in labeled tubes, centrifuged at 6.000 rpm for 15 minutes to obtain the serum, which the analysis was conducted. Analysis of serum biochemical cholesterol parameters was carried (COL), triglyceride (TRI), high-density lipoprotein (HDL) and low-density lipoprotein (LDL). All analyzes were performed by commercial kits LABTEST(R). The results were submitted to ANOVA and Tukey 5% test, using the Statistical Analysis System 9.2 (SAS, 2009). The total cholesterol levels, HDL, LDL and Triglycerides were not affected by the fat source in the diet or by the inclusion of emulsifier. The inclusion levels of the fat sources were tested and were not sufficient to modify the serum profile of cholesterol, triglycerides, LDL and HDL.