Effects of Different Grades of Animal Fats on the Performance of Chicks

RECENT studies on the effects of adding animal fat to broiler rations (Siedler and Schweigert, 1953) have indicated that animal fat added to the diet at levels as high as 8% can be effectively utilized by the chick. Other studies by Yacowitz (1953), Sunde (1954) and Ney (1954) have also shown that fat added to broiler rations at levels up to 5% improved the performances of the chicks. Since our previous studies were conducted with only one grade of animal fat (choice white grease, a high grade of pork fat), further tests were conducted with various grades of animal fat selected primarily on the basis of free fatty acid content. These fats were fed to chicks at 3 and 6% levels in the ration for a 9 and 10 week period. An additional group was fed 3 % free fatty acids prepared from choice white grease. The so called inedible …