Factors Affecting the Absorbability of Certain Dietary Fats in the Chick

Fedde, M. R.; Waibel, P. E.; Burger, Ray E.

doi:10.1093/jn/70.4.447

Cited by 70 publications

(33 citation statements)

References 10 publications

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“…Increasing supplemental fat increased feed intake in laying hens (p<0.05) ( Table 2). Use of supplemental fat in poultry diets reduces the dustiness and increases the palatability and due to these reasons the feed intake increases (Fedd et al 1960 production (Table 2). This result was consistent with other studies (Harms et al 2000) who reported that egg production was not affected by supplemental fat or dietary energy.…”

Section: Resultsmentioning

confidence: 99%

The effects of different levels of L-carnitine and fat on performance and egg quality of laying hens

Rezaei¹,

Dehghani²,

Alighaffari³

2008

AFSci

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L-carnitine is used as feed additive in poultry diets to increase yield and to improve feed efficiency. The major role of L-carnitine appears to be the transport of long-chain fatty acids into mitochondria for β oxidation. This experiment was carried out to determine the effects of two levels of fat (10 and 30 g kg -1 DM) and two levels of L-carnitine (0 and 250 mg kg -1 ) on performance, egg quality, and blood parameters of laying hens in a factorial arrangement (2×2) with completely randomized design with six replicates and four laying hens in each replicate. During the experiment feed intake, egg weight, egg production, feed conversion ratio, and some blood parameters (triglyceride, cholesterol, LDL, HDL), egg quality (albumen height, egg shell thickness, egg shell breaking strength), and cholesterol content of eggs were measured. Results of this experiment indicated that supplementation of L-carnitine in laying hens diets had not significant effect on performance, cholesterol content of eggs, but decreased the levels of triglyceride, cholesterol, LDL in blood serum and increased albumen height of eggs significantly (p<0.05). Supplementation of fat significantly increased feed intake and egg weight (p<0.05), but had not significant effect on blood parameters, egg quality and cholesterol content of eggs.

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Section: Resultsmentioning

confidence: 99%

The effects of different levels of L-carnitine and fat on performance and egg quality of laying hens

Rezaei¹,

Dehghani²,

Alighaffari³

2008

AFSci

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“…This was probably due to the high stearic acid content of this fat. A further indication that fatty acids may form Aureomycin, American Cyanamid Company. insoluble calcium soaps in the chick's intestine is apparent in the data of Fedde et al (1959). These workers found that by reducing the calcium level of chick diets the utilization of tallow was increased.…”

Section: Discussionmentioning

confidence: 98%

Antibiotic Potentiation

et al. 1962

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“…studies; (6)Bayley (1963); (c)Benner & Hill (1961); (d)Lewis & Payne (1966); (e)Young (1961); (/)Hoagland & Snider (1943); {g)Fedde, Waibel & Burger (1960); (ft)Peterson & Vik-Mo (1968); (i)Calloway et al (1956); (j)March & Biely (1957).…”

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The utilization of dietary fats by ruminants:I. The digestibility of some commercially available fats

Andrews

Lewis

1970

J. Agric. Sci.

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SUMMARYThe digestibility of some fats (beef tallow, HEF, herring oil, soyabean oil and maize oil) were studied in balance trials with sheep which had been maintained on the diets for a 35 day period of acclimatization to establish ‘steady state’ conditions. Corrected digestibility coefficients for the individual fats were calculated from a knowledge of the intake and output of lipid on a low-fat basal ration. The difference between the intake of fat and the corrected lipid output (total lipid output minus lipid output on basal ration) expressed as a percentage gave the corrected digestibility coefficients.It was found that the corrected digestibility coefficients for beef tallow was 85%; HEF, 74%; herring oil, 84%; soyabean oil, 83%; and maize oil, 70%. The values for beef tallow and HEF were comparable to similar estimates in pigs. The digestibility of the highly unsaturated soyabean and maize oil were markedly lower in comparison with non-ruminant species. Extensive hydrogenation of dietary unsaturated fatty acids was confirmed. For soyabean and maize oil the corrected output of stearic acid exceeded the dietary intake.

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Factors Affecting the Absorbability of Certain Dietary Fats in the Chick

Cited by 70 publications

References 10 publications

The effects of different levels of L-carnitine and fat on performance and egg quality of laying hens

The effects of different levels of L-carnitine and fat on performance and egg quality of laying hens

Antibiotic Potentiation

The utilization of dietary fats by ruminants:I. The digestibility of some commercially available fats

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