Metabolizable Energy Value and Utilization of Different Types and Grades of Fat by the Chick

Cullen, Marion P.; Rasmussen, O. G.; Wilder, O. H. M.

doi:10.3382/ps.0410360

Cited by 47 publications

(18 citation statements)

References 11 publications

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“…The determined value for degummed and bleached soybean oil compares with 8290 and 8900, 9200 for degummed, and with the following values for undegummed soybean oil: 8650, 8220, 8940, 8020, , 8370, 8540, , 9170, 9200 (Lewis and Payne, 1966), 9260 (Young, 1961), 9070, 8740, 8930, 9020 (Young and Artman, 1961) and 8450 . The experimentally found values for fancy and for prime tallow are in agreement with reported values such as 7320 (Artman, 1964), 7620 , 7920 (Cullen et al, 1962), 7018 (Matterson et al, 1965), 7330 (Young, 1961), 7600 (Lewis and Payne, 1966) and 7524 . The ob- Groote, 1968).…”

Section: Resultssupporting

confidence: 92%

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Fat Studies

1971

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Section: Resultssupporting

confidence: 92%

“…): 7660 (Lewis and Payne, 1966), 8440 (Cullen et al, 1962), 7550 and 8480 , although greater variability is encountered here, probably caused by extremely variable composition. The obtained M.E.…”

Section: Resultsmentioning

confidence: 74%

Fat Studies

1971

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“…However recognition must now be made that under certain dietary regimes, especially with high levels of fat, this can be altered. Cullen et al (1962) reported M. E. values for some fats that equalled or exceeded 9.4 Kcal./g., and attributed the extra caloric value to non-lipid sources in the diet. Bushong (1973) reported that poultry oil in one of the assays was found to have an M. E. value of 9.97 Kcal./g.…”

Section: Discussionmentioning

confidence: 97%

Influence of Cholic Acid on the Utilization of Fats in the Growing Chicken

Gómez

Polin

1974

Poultry Science

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The influence of 0.2% cholic acid in a purified type diet on the utilization of tallow (TLW), lard (LD), hydrogenated soyabean oil (HSBO) or corn oil (CNO) was studied using chicks two to four weeks of age. The fats were added to the diet to replace either 50 or 100% of the metabolizable energy from glucose.The presence of cholic acid significantly improved the apparent absorbability of all fats by an average of 2.1 percent, despite their high absorbability (average 92.7%). This was substantiated by significant increases in the metabolizable energy (M. E.) of most diets as follows: (a) fats substituted isocalorically for 50 percent of TLW diet, +4.4%; LD diet, -1.1%; HSBO diet, +9.8%; CNO, +8.5%; and (b) fats substituted isocalorically for 100 percent of the glucose; TLW diet, +15.8%; LD, diet +2.2%; HSBO diet, +4.9%; CNO diet, +2.5%.The M. E. values for the fats in the diets without cholic acid, and those with cholic acid were 13 to 21%, and 20 to 41%, respectively, higher than reported M. E. values. The extra caloric effect of dietary lipids appeared to be derived from the non-lipid components of the diet.

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“…There are data which indicate that the A.M.E. values of some fats are greater than their gross energy values (Cullen et al, 1962;Jensen et al, 1970). A recent report by Leeson an;Summers (1976) develops the hypothesis that the lipids in feed ingredients interact with the dietary fat component thus causing elevation of observed A.M.E. values.…”

Section: Introductionmentioning

confidence: 93%

The True Metabolizable Energy Values of Fats and Fat Mixtures

Sibbald¹,

Kramer²

1977

Poultry Science

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Two experiments were made in which the true metabolizable energy (T.M.E.) values of various lipid materials were measured. Several fats had T.M.E. values greater than tiieir gross energy values which suggests that fats may interact to allow increased utilization of the energy of other dietary components. The observed T.M.E. values of several fat mixtures were greater than the sums of the T.M.E. values of their component parts. High T.M.E. values were often associated with low levels of saturated fatty acids and high levels of dienoic acids; however, there were exceptions which lead to the conclusion that fatty acid composition as a predictor of T.M.E. may only be valid within certain groups of fats. The location of saturated fatty acids on the glycerol molecule was shown to affect T.M.E. values.

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Metabolizable Energy Value and Utilization of Different Types and Grades of Fat by the Chick

Cited by 47 publications

References 11 publications

Fat Studies

Fat Studies

Influence of Cholic Acid on the Utilization of Fats in the Growing Chicken

The True Metabolizable Energy Values of Fats and Fat Mixtures

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