Microscopic analyses investigated specimens of internal organs and muscles of 20 BUT-9 turkeys fed for 16 weeks with mixtures supplemented with fat of varying peroxide values: as high as 5, 50 100 and 150 mEq O2/kg. During the 4-week experiment period 2, 3, 4 and 5% fat (rapeseed oil and poultry fat at a proportion of 66:34 oxidized under controlled conditions) was added respectively to the feed. Supplementing the oxidized fat at PV 5 mEq O2/kg did not cause any morphological lesions in the internal organs of the turkey hens. However, an increase of up to 50 mEq O2/kg in the fat peroxide value of their diet resulted in retrogressive changes and disturbances in the blood supply to the liver and cross striated muscles. Fat at PV 100 mEq O2/kg resulted in a slight intensification of the above-mentioned changes mainly in these organs, however, fat oxidation of 150 mEq O2/kg led to a visible increase in the type and intensity of lesions as well as the areas in which they occurred (kidneys and alimentary tract). The observed morphological defects were lesions of a damaging and adaptive profile.
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