Effect of Saturated and Unsaturated Oils on the Growth Performance and Organoleptic Qualities of Broiler Chicken

Ninety day-old Anak strain broiler chicks were used to evaluate the effect of growth performance and sensory/organoleptic qualities of broiler fed diets supplemented with saturated and unsaturated oils at of 5% levels each, in a completely randomized design for 56 days, the birds were grouped into three (3) treatments, each treatment had three (3) replicates and ten (10) chicks in each replicate. Three experimental diets identified as T 1 , T 2 and T 3 were formulated, the control diet T 1 had 0% oil, T 2 contained saturated (palm) oil at 5% inclusion and T 3 contained 5% unsaturated  (groundnut) oil respectively, feed and water was provided ad-libitum. The results showed that unsaturated fat significantly (P 0.05) difference observed in meat tenderness, aroma, juiciness, texture, taste and general acceptability. The best weight gain, feed conversion ratio and organoleptic evaluation was obtained in unsaturated oil (T 3 ). It is therefore, recommended that 5% inclusion or more of unsaturated fat source (groundnut oil) be used as supplement in broiler diets. Keywords: Saturated and Unsaturated oils, broiler chiken and organoleptic qualities.