Feeding of Fish Oil and Ethyl Ester Fractions of Fish Oil to Broilers

Leong, Kam C.; Knobl, George M.; Snyder, D. G.; Gruger, Edward H.

doi:10.3382/ps.0431235

Cited by 12 publications

(5 citation statements)

References 7 publications

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“…Performance of the turkeys. The turkeys tolerated 5% of anchovy oil surprisingly well (Table I), a result, however, in general agreement with the recent observation of Leong, Knobl, Snyder & Gruger (1964) that at 5 % of the diet menhaden oil was equal to maize oil in feeding value for broiler chickens. Our result was, no doubt, influenced by the presence in the diet of 26 i.u./kg of added stabilized a-tocopheryl acetate and Leong et uZ.'…”

Section: Discussionsupporting

confidence: 90%

Effects of dietary fish oil on the composition and stability of turkey depot fat

Neudoerffer¹,

Lea²

1966

Br J Nutr

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I . Beef fat (2.5 %) and anchovy oil (2.5 %; 2.5 yo plus 0.02 % ethoxyquin; 5 %) were incorporated into isocaloric cereal-based diets A, B, C and D and given to turkeys from z to 1 0 weeks of age. Diets A, B, and C contained 13 and diet D 26 i.u. a-tocopheryl acetate/kg. The lipids of diets B and D, which contained fish oil without ethoxyquin, autoxidized in the feeding troughs, but not seriously in the brief period of exposure permitted. 2. The birds all remained healthy and grew well, the only nutritional effects of the fish oil being a depressed storage of vitamin A in the liver at both levels of feeding (prevented by ethoxyquin) and a slightly adverse effect, at the higher level only, on food conversion ratio. 3. The skin fats of the birds given fish oil contained seven major and two minor fatty acids, derived from the fish oil, which were not present in the skin of the control group given beef fat, as well as one major fish oil acid present in much greater concentration in the birds given fish oil than in the controls.All these acids were present in the skin fats at about half or two-thirds of their concentrations in the dietary lipid, except for acid 2 2 : 5 , which reached two or three times this level. 4. The stabilities towards autoxidation of the skin fats decreased in the order A > C > B > D, as their content of polyunsaturated fatty acids increased, but the greater stability of group C as compared with B was probably due, in the main, to the higher tocopherol content of the skin fat of the birds on the ethoxyquin-containing diet. Fishy flavours which devcloped on cooking showed a similar relationship to diet.

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Section: Discussionsupporting

confidence: 90%

Effects of dietary fish oil on the composition and stability of turkey depot fat

Neudoerffer¹,

Lea²

1966

Br J Nutr

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“…tnote Ta Reference March and Biely (1957) Rand et al Rand et al Rand et al Rand et al 1958 1958) Bossard and Combs (1961) Leong et al (1964) March and Biely (1957) Combs ( These equations are represented graphically in Figure 1. The curves were traced only in the range 2 to 20 per cent of incorporated fat because outside those limits too few or, for some kinds of fats, no data were available.…”

Section: Introductionmentioning

confidence: 97%

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

Vermeersch¹,

Vanschoubroek²

1968

British Poultry Science

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A study, based on data from the literature, was carried out to establish the quantitative effect of increasing levels of various fats on food intake, weight gain and efficiency of food conversion of growing chicks.The fats concerned were soyabean oil, soyabean soapstock, maize oil, lard, grease and tallow. Their effect was studied by using regression analyses.It was found that the addition of fat, both animal fats and vegetable oils, diminishes food intake. The food intake decreases significantly with rising percentages of fat according to a linear function. No differences in effect between various fats could be demonstrated.The incorporation of various fats improves the weight gain, although the increase was not related to the amount of fat added. The improvement in weight gain differs from one fat to an other.The addition of fats improves efficiency of food conversion, but varies according to the kind of fat. Here the improvement is correlated with the level of fat added.The difference in improvement of food conversion can be only partially explained by differences in absorbability and metabolisable energy of the fats.It is concluded that certain fats ameliorate the efficiency of food conversion and, in some cases, weight gain to a higher degree as may be expected from their metabolisable energy content. It might be possible that some fats possess one or more factors which improve the efficiency of metabolisable energy or exert a protein anabolic action.

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“…Nilson (1954), Carlson et al (1957), Dansky (1962), Leong et al (1964) and Hardin et al (1964) have shown that excessive dietary levels of menhaden oil taint the flavor of broilers. The taste-test results obtained in this experiment of the flesh of broilers fed the various diets are shown in Table 2.…”

Section: Organoleptic Evaluationmentioning

confidence: 96%

Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues

Miller

Leong

Smith

1969

Journal of Food Science

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SUMMARY– Analysis was made of the fatty acid composition of liver, adipose fat, thigh and breast muscles of broilers fed corn‐soy commercial‐type of diets containing one of two levels of fish oil (2.5 or 5.0%). The oil was subsequently continued, withdrawn or replaced with yellow grease 2, 3 or 4 weeks before termination of the experiment at the 8th week. The tissue contents of four w‐3‐type fatty acids (20:4, 20:5, 22:5 and 22:6) were increased in relation to the number of weeks menhaden fish oil was included in the diet. (The first number indicates the chain length of carbons, the second indicates the number of double bonds. The number following w (omega) indicates the carbon position of the first double bond as counted from the terminal methyl group.)Of the four tissues studied, the liver had the highest total content of the w3 fatty acids; the adipose fat, the least. The muscles had intermediate values; the breast containing more than the thigh. Withdrawal of fish oil at the 4th week resulted in favorable organoleptic evaluation. A more favorable evaluation was obtained if yellow grease was substituted in place of fish oil for the last 4 weeks. The organoleptic scores were highly significantly correlated with the content of 20:5 03, 22:5 w3 and 22:6 w3 but it was less significantly correlated with the content of 20:4 w3. An inverse relation existed between the content of the w3 with that of the w6 fatty acids.

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Feeding of Fish Oil and Ethyl Ester Fractions of Fish Oil to Broilers

Cited by 12 publications

References 7 publications

Effects of dietary fish oil on the composition and stability of turkey depot fat

Effects of dietary fish oil on the composition and stability of turkey depot fat

The quantification of the effect of increasing levels of various fats on body weight gain, efficiency of food conversion and food intake of growing chicks

Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues

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