Global Advanced Research Journal of Chemistry and Material Science Vol. 1(2) pp. 023-034, July, 2012 Available online http://garj.org/garjest/index.htm Copyright © 2012 Global Advanced Research Journals Full Length Research Paper Effect of fat supplementation on the growth, body temperature and blood cholesterol level of broiler Hakim Ali Sahito * , Rab Nawaz Soomro, Azizullah Memon, Mustafa Rahim Abro, Nisar Ahmed Ujjan and Attaur Rahman Sindh Agriculture University, Tandojam, Pakistan Accepted 07 July, 2012 In order to determine the effect of fat supplementation on the growth, body temperature and blood cholesterol level of broiler, a study was carried out during 2010, using 120 broilers, equally divided in four groups A, B, C and D (30 chicks in each group) and fed on ration with 3.5%, 4.5%, 5.5% and 6.5% of fat, respectively. The results revealed that average feed intake of broiler in groups A, B, C and D was 4518.69, 4369.83, 4327.81 and 4296.62 g/b; average water intake about 17.62, 17.05, 18.39 and 19.37 liter/b; live body weight- 1918.67, 2178.10, 2221.69 2259.79 g/b; FCR-2.30, 1.98, 1.93 and 1.87; carcass weight-1118.80, 1316.60, 1352.20 and 1386 g/b; dressing percentage-58.35, 60.52, 61.20 and 61.43; heart weight-11.40, 11.80, 14.20 and 16 g/b; gizzard weight-52.60, 54.80, 57.80 and 60.20 g/b; liver weight-37.80, 41.20, 42.80 and 45.20 g/b and intestine weight-128.80, 138, 142.40 and 148.60 g/b, respectively. With increasing dietary fat levels the feed consumption was decreased, where as water intake was increased and broiler gained more weight as compared to lower dietary fat levels. The FCR improved simultaneously with increasing dietary fat levels, but effect was marginal fat level increased beyond 4.5%. The carcass weight and subsequent dressing percentage increased with increasing fat level, but differences were non-significant (P>0.05) when fat level used beyond 4.5%. The weight of internal edible and non-edible organs increased with increasing dietary fat levels. The mortality was average in broiler group receiving high dietary fat level. Body temperature of broiler increased with increasing dietary fat levels and was satisfactory and blood cholesterol level was increased but within the range and fat% in meat of broilers was also increased with increasing dietary fat levels but it was also satisfactory. It was concluded that ration containing 6.5% fat levels may be fed to broiler for 42 days for better growth, blood cholesterol, and per bird net profit. Keywords: Dietary fat, blood cholesterol, net profit, temperature and broiler. INTRODUCTION Poultry culture in Pakistan is expanding rapidly and the rate of growth of commercial layer and broiler farms is phenomenal to meet the ever increasing demand for *Corresponding Author E-mail: hakimsahito@yahoo.com Tel: +92-301-3515723 proteins through poultry meat and eggs. In Pakistan, poultry industry had made considerable contribution to food production and plays a vital role in the economy of the country. Rising of poultry in the country has virtually proven a profitable enterprise as it is the best source of cheap, palatable and nutritious food protein. This sector generates employment for about 1.7 million people and poultry meat contributes 23.8 percent of the total meat