FAT DEPOSITION IN THE BROILER CHICKEN: A REVIEW

The phenomenon of fat deposition in broiler chickens is reviewed. The increase in growth rate through genetic selection in broiler chickens has been associated with increased fat deposition. Abdominal and subcutaneous fat are regarded as the main sources of waste in the slaughterhouse. On the other hand, a minimum quantity of intramuscular fat is necessary for an optimal sensory quality because of its positive influence on succulence and tenderness, flavor. In order to elucidate factors affecting the phenomenon and ways to decrease it a great deal of time and expense has gone into research. Results indicate that genotype, sex, age and nutrition of the broiler chicken are some of the main factors affecting fat deposition. Selection can reduce excessive fat deposition in the long term strategy and for reduced body fat deposition, either using abdominal fat content or plasma very-low-density-lipoprotein has been shown to be useful in reducing fat deposition. Also, selection for improved feed conversion ratio also can be used. Reports showed that feed restriction could be a way for reducing body fat, nevertheless, reports are contradicted. Ambient temperature is one of the most remarkable factors among the environmental parameters on fat deposition in broiler chicken. The factor having greatest effect on fat deposition in broiler chicken is the ratio of dietary protein to energy. The use of these concepts to address problem associated with early life fast growth rate require more studies of the nutrition of broiler chicken during the rearing period as well as more studies of the effect of selection against fatness on live performance broiler chicken