Influence of age, chemical composition and rate of inclusion on the apparent metabolisable energy of fats fed to broiler chicks

Wiseman, J.; Salvador, F.

doi:10.1080/00071668908417188

Cited by 53 publications

(18 citation statements)

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“…Entretanto, a avaliação das verdadeiras contribuições energéticas das gorduras é extremamente difícil, pois envolve fatores não necessariamente associados às suas qualidades, como concentração de energia ou de gorduras e proteína na ração, idade e espécie das aves, níveis de inclusão, fontes de fibras na ração, taxa de passagem do alimento pelo sistema digestório e métodos de determinação (Rao & Clandinin, 1970;Kass et al, 1980;Mateos & Sell, 1981;Wiseman & Salvador, 1989;Wiseman & Salvador, 1991). Além desses fatores não necessariamente ligados à qualidade, o comprimento da cadeia de ácidos graxos, o grau de saturação, a quantidade de ácidos graxos livres e o conteúdo de ácido linoléico (Mateos & Sell, 1980;Nitsan et al, 1997) alteram os valores de energia metabolizável, em razão dos mecanismos de digestão e absorção das gorduras (Wiseman & Salvador, 1991).…”

Section: Introductionunclassified

Valor energético de algumas fontes lipídicas determinado com frangos de corte

et al. 2005

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RESUMO -Um experimento foi conduzido para se determinar o valor energético do óleo de soja refinado, do óleo de canola refinado, do óleo de girassol refinado, do óleo de frango, do óleo de peixe e da banha suína para frangos de corte. Foram utilizados 168 frangos de corte com 22 dias de idade, distribuídos em um delineamento inteiramente casualizado, com sete tratamentos (seis fontes lipídicas e uma ração-referência) e quatro repetições de seis frangos por unidade experimental. O experimento teve duração de oito dias, sendo a coleta de excretas realizada nos últimos cinco dias. As fontes lipídicas testadas substituíram a dieta basal em 20% na matéria natural. Os valores de energia metabolizável aparente corrigidos para retenção de nitrogênio na matéria natural foram: 9.201 kcal/kg para o óleo de soja; 8.129 kcal/kg para o óleo canola; 9.561 kcal/kg para o óleo de girassol; 8.251 kcal/kg para o óleo de frango; 8.715 kcal/kg para o óleo de peixe e 8.366 kcal/kg para a banha suína.Palavras-chave: digestibilidade, energia metabolizável, gordura, óleos, valor energético Energetic Value of Some Fat Sources Determined for BroilersABSTRACT -One experiment was carried out to determine the energy value of feeding fats (refined soybean oil, refined canola oil, refined sunflower oil, poultry fat, fish oil and lard) for broilers. One hundred and sixty eight broilers averaging 22 days old were allotted to a complete randomized design with seven treatments and four replicates of six broilers. The experiment lasted 8 days, with three days for adaptation and five days for excreta collection. The control replaced 20% of basal diet, as-fed basis. The values of apparent metabolizable energy corrected for nitrogen, as-fed basis, were as follows: 9,201 kcal/kg for refined soybean oil, 8,129 kcal/kg for refined canola oil, 9,561 kcal/kg for refined sunflower oil, 8,251 kcal/kg for poultry fat, 8,715 kcal/kg for fish oil, and 8,366 kcal/kg for lard.

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Section: Introductionunclassified

Valor energético de algumas fontes lipídicas determinado com frangos de corte

et al. 2005

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“…When different fat sources fed to birds as a portion of a diet, most experiments indicated no differences in performance parameters (Quart et al, 1992;Pesti et al, 2002). The response of commercial broilers to supplemental dietary fat varies with respect to the type of supplemental fat and its inclusion rate (Wiseman and Salvador 1989;Keren-Zvi et al, 1990;Nitsan et al, 1997). Tallow has traditionally been used in poultry diets and there has been a great use of tallow in blended oil for poultry .…”

Section: Introductionmentioning

confidence: 99%

Effects of Supplemental Fat to Low Metabolizable Energy Diets on

Rezaei¹

2010

American Journal of Animal and Veterinary Sciences

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Problem statement: Modern diets high in Saturated Fatty Acids (SFA) and low in Monounsaturated (MUFA) and Polyunsaturated (PUFA) fatty acids are mostly blamed for the increased incidence of cardiovascular diseases. Since dietary fatty acids are absorbed by monogastric animals and deposited in their tissues without significant modification, considerable potential exists for the manipulation of the fatty acid profile of poultry meat and eggs. In the present study, effects of different sources and levels of supplemental fat to low energy diets on energy and protein intake and efficiency during grower and finisher periods and cholesterol and Triglyceride (TG) contents of breast and thigh meat of broiler chicks were investigated. Approach: One hundred and eighty 1 day old Ross 308 broiler chicks of both sexes were used for 42 days. The chicks were randomly allocated to 15 pens containing 12 chicks each with 3 replicates and assigned to receive one of the 5 dietary treatments of 2 sources (soybean oil and beef tallow) and 2 levels of fat (20 and 40 g kg −1 ) in a completely randomized design with factorial arrangement. There was also a control treatment (without supplemental fat) in this experiment. All chicks were fed with a commercial starter diet from 1-10 day, where-after fed with isocaloric and isonitrogenous diets. Results: There were significant differences in energy and protein intake and energy and protein efficiency among treatments in all phases of the experiment (p<0.05). Energy and protein intake was significantly higher in the chicks fed with 40 g kg −1 soybean oil that compared to other groups. The effect of different sources and levels of supplemental fat on cholesterol and TG contents of thigh and breast meat of broiler chicks in 42 day of age was significant (p<0.05). Adding 20 g kg −1 soybean oil significantly decrease levels of cholesterol in thigh and breast meat (p<0.05). The highest TG value of breast meat was observed in control chicks compared with other groups (p<0.05). Conclusion: Supplementation of broiler diets with 20 g kg −1 soybean oil improved energy efficiency, decreased cholesterol content of breast and thigh meat of broiler chicks in comparison with other groups.

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“…KOF is a cheaper source of fat than SBO or corn oil. Fat supplementation is considered more cost effective over the finisher period than the starter period because of increased digestibility of fat, improved dietary ME and increased feed intake of the birds during the finisher period (Wiseman & Salvador, 1989).…”

Section: Discussionmentioning

confidence: 99%

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

Abudabos¹

2014

SA J. An. Sci.

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This study was conducted to evaluate the effects of replacing soybean oil (SBO), typical in broiler diets, with a less expensive commercial fat blend, Kofat (KOF). A 2 x 2 x 2 factorial experimental design was used to study the interactions of the two fat sources, SBO and KOF, at two levels of metabolizable energy (ME) (low and normal) with the inclusion or not of an enzyme, Tomoko (TOM), in broiler diets. The broilers were fed ad libitum in cages from 1 to 30 days of age. Two hundred one-day-old male (Ross 308) chicks were distributed among 40 cages with five replicates per treatment, and received a starter diet from 1 to 16 days and a finisher diet for days 17 to 30. Cumulative feed intake was not influenced by fat source, energy level or TOM supplementation for the starter, finisher or total periods. For the total period (1 to 30 days), energy x enzyme interaction was significant for bodyweight gain (BWG) and feed conversion ratio (FCR). The TOM supplementation had a positive effect on the low energy diet and a negative effect on the normal energy diet with respect to BWG and FCR. The TOM enzyme was able to restore the nutritional value in the low energy diet. Fat source had no influence on performance of broilers during the experiment period. It was concluded that KOF as a source of fat and the enzyme, TOM at a rate of 0.05%, can be included in a broiler diet where the ME level has been reduced by 414 kJ/kg during the starter and finisher periods. ______________________________________________________________________________

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Influence of age, chemical composition and rate of inclusion on the apparent metabolisable energy of fats fed to broiler chicks

Cited by 53 publications

References 7 publications

Valor energético de algumas fontes lipídicas determinado com frangos de corte

Valor energético de algumas fontes lipídicas determinado com frangos de corte

Effects of Supplemental Fat to Low Metabolizable Energy Diets on

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

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