Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens

Rodriguez-Sanchez, Raquel; Tres, Alba; Sala, R.; Narro, Carlos Garcés; Guardiola, Francesc; Gasa, J.; Barroeta, A. C.

doi:10.3382/ps/pez253

Cited by 21 publications

(43 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, Sklan [24] also suggested a direct relationship between monoacylglycerol presence in the duodenum and bile secretion, justifying the lower FA absorption rate of acid oils in comparison to crude oil. These facts were confirmed by Rodriguez-Sanchez et al [9], who observed that a high presence of FFA was related to an insufficient solubilization and absorption of lipolysis products, and, in particular, this fact was more pronounced with unsaturated diets than saturated ones. The blending of AO and L in starter diets did not modify the FA digestibility except for linolenic acid, which was enhanced by the L inclusion.…”

Section: Discussionsupporting

confidence: 62%

“…For this reason, in order to facilitate its homogeneous blending in feed, mixing lecithin at different ratios with acid or crude oils is a common practice [7]. On the other hand, vegetable acid oils derived from the chemical refining process of crude oils are normally composed of a large quantity of free fatty acids (FFA; 40%–60%) and represent an important source of energy [8,9]. Nevertheless, it has been observed that a high dietary FFA concentration may reduce energy utilization by impairing dietary fat solubilization in the gastrointestinal tract [5].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Viñado

Castillejos

Barroeta

2019

Animals

View full text Add to dashboard Cite

Simple SummaryThe search of alternatives for soybean oil, as a dietary energy source, has generated a lot of interest in broiler feeding due to economic and supply reasons. Soybean lecithin, as a co-product derived from the soybean oil degumming process, and its blending with other by-products derived from the vegetable oil refining process such as acid oils, may represent an alternative energy source for broiler chicken diets formulation. The current study has demonstrated that soybean lecithin high in free fatty acids can be included in grower–finisher diets, as a partial replacer of soybean oil or in combination with an acid oil, without impairing performance or fatty acid digestibility and causing minor changes in the fatty acid composition of the abdominal fat pad.AbstractTwo experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower–finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p ≤ 0.05) in starter diets; however, in grower–finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower–finisher diets as an energy source.

show abstract

Section: Discussionsupporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Viñado

Castillejos

Barroeta

2019

Animals

View full text Add to dashboard Cite

show abstract

“…A fat source with a high level of FFA has been negatively associated to fat utilization [ 14 ]. However, subsequent studies have shown that blends of S + SA up to 15% FFA in starter chicks and up to 35% FFA in grower-finisher chickens have no negative repercussions on fat utilization [ 15 , 16 ]. On the other hand, a recent study in 35-day-old broiler chickens reported the positive effect of blending a saturated acid oil (palm fatty acid distillate) with conventional unsaturated oil (S), when the blend had less than 30% FFA and the UFA:SFA was higher than 2.6 [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, a recent study in 35-day-old broiler chickens reported the positive effect of blending a saturated acid oil (palm fatty acid distillate) with conventional unsaturated oil (S), when the blend had less than 30% FFA and the UFA:SFA was higher than 2.6 [ 17 ]. Regarding these factors, several studies suggest that dietary fat absorption is more affected by its saturation degree than its FFA content [ 10 , 15 , 17 , 18 ]. In this context, we hypothesized that the replacement of palm oil (P) with SA could improve the utilization of the former, a potential strategy being to use this by-product in broiler chicken diet.…”

Section: Introductionmentioning

confidence: 99%

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Jimenez-Moya

Barroeta

Guardiola

et al. 2021

Animals

View full text Add to dashboard Cite

This study aimed to evaluate the replacement of palm oil (P) with increasing levels of soybean acid oil (SA), a by-product of soybean oil (S) refining, on lipid class content and fatty acid (FA) digestibility in the intestine and excreta of chickens at 11 and 35 days (d). Five experimental diets were obtained by supplementing a basal diet with 6% of P (P6), 6% of SA (SA6), 4% of P + 2% SA (P4-SA2), 2% of P + 4% of SA (P2-SA4) and 6% of S (S6). A total of 480 one-d-old female broiler chickens (Ross 308) were housed in metabolic cages (6 cages/treatment, with 16 birds/cage). Replacing P with SA improved fat absorption at 11 and 35 d (p < 0.05), but not feed AME values and saturated FA (SFA) digestibility at 11 d. As age increased, the absorption of SFA and free fatty acids (FFA) improved, and the contribution of the upper ileum to FA absorption increased (p < 0.05). At 35 d, SA6 (56% FFA) and P2-SA4 (40% FFA, 2.6 unsaturated-to-saturated FA ratio) could replace S6 without impairing fat utilization. The replacement of P with SA represents a suitable strategy to use this by-product.

show abstract

“…Sugano and Imaizumi [16] investigated the effect of the saturation degree on dietary fat digestibility in rats, and reported that lauric acid fat (97.5%) and myristic acid fat (96.4%) had the highest digestibility while stearic acid fat (84.0%) had the least. Previous in vivo lipid digestibility studies were mainly focused on soybean oil, tallow, coconut oil, palm oil, canola oil, and liver cod oil fed to rats, fishes, pigs, and chickens [17][18][19]; however, studies on microalgal oil with high DHA content are limited.…”

Section: Introductionmentioning

confidence: 99%

In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Lee

2020

Molecules

View full text Add to dashboard Cite

The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.

show abstract

Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens

Cited by 21 publications

References 29 publications

Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Contact Info

Product

Resources

About