Fatty acid and energy metabolism in broiler chickens fed diets containing either beef tallow or an oil blend

Abstract

The hypothesis tested was that the feeding of n-6 polyunsaturated fatty acids (PUFA) results in more whole-body fatty acid oxidation than the feeding of saturated fatty acids (SFA). It was reasoned that the increased fatty acid oxidation would be associated with enhanced whole-body energy expenditure and stimulated de novo fatty acid synthesis. To put the hypothesis to the test, broiler chickens were fed diets containing either beef tallow as source of SFA or an oil blend as source of n-6 PUFA. The broilers either had free access to their diet or were fed a restricted amount. Seven-day-old, male broiler chickens were used; they were kept individually in cages from 1 to 4 weeks of age. In the birds fed ad libitum, the n-6 PUFA diet reduced average daily feed intake (ADFI), but did not significantly affect average daily weight gain (ADG) and the feed:conversion ratio (FCR). The lower ADFI on the n-6 PUFA diet was associated with a higher apparent digestibility of total fatty acids. The ratio of deposition in the body to intake of digestible total PUFA, which reflected n-6 PUFA, was significantly decreased by the n-6 PUFA diet, pointing at preferentially increased n-6 PUFA oxidation on the n-6 PUFA diet. The ratio for n-9 monounsaturated fatty acids (MUFA) was higher than 1.0, which agrees with net de novo synthesis, but the n-6 PUFA diet induced a lower value than did the SFA diet. Feeding either the n-6 PUFA or SFA diet did not influence energy expenditure expressed as percentage of energy intake. This study supports the idea that dietary n-6 PUFA instead of SFA are preferentially oxidized, but no proof was obtained for enhanced energy expenditure and contrary to the hypothesis put forward, the n-6 PUFA diet depressed de-novo fatty acid synthesis.

Oleoylethanolamide: The role of a bioactive lipid amide in modulating eating behaviour

“…Long‐chain fatty acids unsaturation has been suggested to affect the regulation of dietary fat in the direction of either oxidation or storage. Numerous human and animal trials have provided evidence that the saturation of FAs affects rates of oxidation, with unsaturated FAs being more readily oxidized and therefore potentially exerting improved body composition than saturated fatty acids (SFAs) through the activation of uncoupling protein 1 mediated by sympathetic nervous system (SNS) . Furthermore, some animal studies , but not all , propose that oleic acid is taken up more swiftly for utilizable energy compared with linoleic acid.…”

Animal protein‐soybean oil‐based broiler diet optimizes net profit at the expense of desirable ω‐6 fatty acids from the breast muscle of the broiler chicken

“…Fats and oils are the most important sources of energy for the commercial broiler chicken. Unlike animal fat, plant oil reduces de novo biosynthesis of monounsaturated fatty acid (MUFA) (Smink et al, 2010; Wongsuthavas et al, 2011) and deposition of abdominal fat (Khatun et al, 2017; Manterys et al, 2016; Mirghelenj et al, 2016) by inducing β‐oxidation of dietary polyunsaturated fatty acid (PUFA) (Sanz et al, 2000). Soybean oil is the most widely used plant oil, possibly because soybeans are one of the most extensively cultivated oil seeds in the world.…”

Effect of dietary microbially produced gamma‐linolenic acid and plant extracts on enzymatic and non‐enzymatic antioxidants in various broiler chicken organs

“…Production animals, such as poultry, are a potential alternative and a sustainable source of polyunsaturated fatty acid (PUFA) (Gregory et al., ). The overall positive effects of dietary n ‐3 PUFAs (Fang et al., ) as well as diets high in n ‐6 PUFAs (Wongsuthavas et al., ) result in part from an inhibition of lipogenesis and stimulation of FA oxidation in the liver. A current world trend in the production of diets with supplemented components of polyunsaturated fatty acids (PUFAs) has increased the demand for feeds containing gamma‐linolenic acid (GLA; C18:3n‐6) for animal nutrition (Laho et al., ).…”

“…Insufficient antioxidant defence could lead to the inactivation of mitochondrial enzyme complexes by lipoperoxidative products. This affects the energy source of the cell in addition to influencing further FA metabolism, mitochondrial β ‐oxidation and de novo FA synthesis, finally resulting in an impact on meat organoleptic characteristics (Kouba and Mourot, ; Wongsuthavas et al., ).…”