Antinutritional Factors Associated With Dietary Fats and Oils

Wiseman, J.

doi:10.1016/b978-0-407-01162-5.50008-3

Cited by 8 publications

(9 citation statements)

References 94 publications

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“…The nutritional value of fats is commonly determined by the fatty acid composition, FFA content, stability, and other chemical characteristics. Greater chemical variation may be expected in A-V blends because the recycled restaurant oil proportion has been exposed to processing, such as refi ning, cracking, rendering, and heating (Wiseman, 1986).…”

Section: Discussionmentioning

confidence: 99%

“…For many years, variables such as FFA, fat stability, and fatty acid composition have been used to determine the quality of fats (Wiseman, 1986;Shanhidi and Wanasundara, 1998;O'Brien, 2009). Fats seem to have greater nutritional value with low levels (<20%) of FFA and increased levels (>2:1 unsaturated:saturated fatty acids) of unsaturation (Wiseman, 1986;Powles et al, 1995). In addition, recent attention has been given to the oxidation of fats because of the potential impact on the health of the gastrointestinal tract (Hall and Bosken, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Response of the modern lactating sow and progeny to source and level of supplemental dietary fat during high ambient temperatures

Rosero

Heugten

Odle

et al. 2012

Journal of Animal Science

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The objective of this study was to determine the response to increments of 2 sources of dietary fat on lactating sow and progeny performance during high ambient temperatures. Data were collected from 391 sows (PIC Camborough) from June to September in a 2,600-sow commercial unit in Oklahoma. Sows were randomly assigned to a 2 × 3 factorial arrangement of treatments and a control diet. Factors included 1) fat sources, animal-vegetable blend (A-V) and choice white grease (CWG), and 2) fat levels (2%, 4%, and 6%). The A-V blend contained 14.5% FFA with an iodine value of 89, peroxide value of 4.2 mEq/kg, and anisidine value of 23, whereas CWG contained 3.7% FFA with an iodine value of 62, peroxide value of 9.8 mEq/kg, and anisidine value of 5. Diets were corn-soybean meal based, with 8.0% distillers dried grains with solubles and 6.0% wheat middlings, and contained 3.56-g standardized ileal digestible Lys/Mcal ME. Sows were balanced by parity, with 192 and 199 sows representing parity 1 and parity 3 to 5, respectively. Feed refusal increased linearly (P < 0.001) with the addition of supplemental fat, but feed and energy intake increased linearly (P < 0.01) with increasing dietary fat. Sows fed CWG diets had reduced (linear, P < 0.05) BW loss during lactation. Litter growth rate was not affected by additional dietary fat. Addition of CWG to the diets improved G:F (sow and litter gain relative to feed intake) compared with the G:F of sows fed the control diet or the diets containing the A-V blend (0.50, 0.43, and 0.44, respectively; P < 0.05). Gain:ME (kg/Mcal ME) was greater (P < 0.05) for CWG (0.146) than A-V blend (0.129) but was not different from that of the control diet (0.131). Addition of A-V blend and CWG both improved (P < 0.05) conception and farrowing rates and subsequent litter size compared with the control diet. In conclusion, energy intake increased with the addition of fat. The A-V blend contained a greater amount of aldehydes (quantified by anisidine value) and was more susceptible to oxidation, resulting in reduced feed efficiency than CWG. Subsequent litter size and reproductive performance was improved by inclusion of both sources of fat in diets fed to lactating sows.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Response of the modern lactating sow and progeny to source and level of supplemental dietary fat during high ambient temperatures

Rosero

Heugten

Odle

et al. 2012

Journal of Animal Science

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“…Fat blends for animal feeding may be based on waste fats from frying operations, or on byproducts such as distillation residues from edible-oil refining (Wiseman, 1986). In the broiler feed industry oxidation of feed ingredients can be costly to growers (Calabotta & Shermer, 1985).…”

mentioning

confidence: 99%

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

1994

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The effect of heated sunflower oil consumption on u-tocopherol status, fatty acid composition and oxidative stability of chicken tissues was investigated. Chicks were fed on diets containing (g/kg): fresh sunflower oil (FSO) 40, heated sunflower oil (HSO) 40 or heated sunflower oil (40) supplemented with a-tocopheryl acetate (HSE) to a similar u-tocopherol concentration as the FSO diet. Concentrations of a-tocopherol in tissues of chicks fed on HSO and HSE were significantly lower than those of chicks fed on FSO. Significant correlations were observed between plasma u-tocopherol concentration and the a-tocopherol Concentrations of other tissues (v 2 0.67, P < 0.005) and between log plasma a-tocopherol and plasma thiobarbituric acid-reacting substances (TBARS) concentrations (v -0,851, P < 0.001). The concentrations of TBARS in tissues of chicks fed on the various diets were generally very similar before stimulation of peroxidation with Fe-ascorbate. Susceptibility of tissues to Fe-ascorbate-induced lipid peroxidation was increased by feeding HSO. Supplementation with u-tocopheryl acetate reduced susceptibility to lipid oxidation to varying degrees, depending on the tissue. The results suggest that chronic ingestion of oxidized lipids may compromise free-radical-scavenging activity in vivo by depleting u-tocopherol in the gastrointestinal tract, or possibly in plasma and other tissues.

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“…It has been suggested that growth depression might be due to a reduction in feed intake as a result of reduced palatability and off flavour of rancid feed, or a decrease in digestibility of the oxidised oil (Wideman, 1986;Zdunczyk et al, 2000;.…”

Section: Introductionmentioning

confidence: 99%

Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

Bayraktar¹,

Altan²,

Açıkgöz³

et al. 2011

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe present study was conducted so that the possible effects of thermally-oxidised dietary oil and vitamin E supplementation could be determined on the performance, lipid peroxidation, antioxidant defence system and some blood and meat quality traits of broilers. Broilers were fed grower diets containing fresh or oxidised oil, supplemented with and without vitamin E (200 mg/kg) from four to six weeks of age. Neither oxidised dietary oil nor vitamin E supplementation had any adverse effect on weight gain, feed consumption or feed conversion ratio. However, the broilers that received oxidised oil had lower levels of plasma cholesterol and triglyceride compared to the control. The glucose level was neither influenced by oxidised oil nor by vitamin E supplementation. The plasma malondialdehyde level increased slightly in broilers fed oxidised oil, indicating increased lipid peroxidation. Higher glutathione peroxidise (GSH-P x ) activity observed in the broilers fed oxidised oil suggests greater oxidative stress. Vitamin E supplementation partly depressed GSH-P x activity in broilers fed oxidised oil. This depression in enzyme activity might be the result of homeostatic compensation. The uric acid concentration was not affected by oxidised oil and vitamin E supplementation. Feeding oxidised oil did not cause a marked discolouration in breast meat. Vitamin E supplementation had some beneficial effects on colour measurements.

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Antinutritional Factors Associated With Dietary Fats and Oils

Cited by 8 publications

References 94 publications

Response of the modern lactating sow and progeny to source and level of supplemental dietary fat during high ambient temperatures

Response of the modern lactating sow and progeny to source and level of supplemental dietary fat during high ambient temperatures

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

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