Prediction of the Apparent Metabolizable Energy Content of Fats Fed to Broiler Chickens

Wiseman, J.; Salvador, F.; Craigon, J.

doi:10.3382/ps.0701527

Cited by 59 publications

(21 citation statements)

References 11 publications

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“…The choice of which of these three would be recommended for prediction of the DE value of fats was based upon the proportion of the variation in data accounted for by each function and whether there were any significant differences between functions in this proportion. This approach was similar to that employed for poultry (Wiseman, Salvador and Craigon, 1991) which had established that there was no interaction between U/S and FFA content and that a function based on these two terms operating interactively did not account for significantly more of the proportion of variation in data than when terms acted additively.…”

Section: Resultsmentioning

confidence: 96%

Prediction of the apparent digestible energy value of fats given to pigs

et al. 1995

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Data from experimental programmes designed to investigate the effect of chemical structure of fats upon their apparent digestible energy (DE) value for pigs were subjected to regression analysis. For growing pigs, over the approximate live-weight range 30 to 90 kg, 25 data points were available, with fats evaluated having a range in the ratio of unsaturated to saturated fatty acids (U/S) from 0-66 to 15-67 and in free fatty acid (FFA) content from 8 to 818 g/kg. Sixteen data points were available for young pigs of approximately 12 kg live weight with a range in U/S from 0-62 to 5-71 and in FFA content from 54 to 756 g/kg. The wide range of values for U/S and FFA content had been obtained by blending different fats and, therefore, represented both the range and extremes likely to be found in the formulation of pig diets. Derivation of prediction equations for DE were based upon a series of non-linear regression analyses employing, in sequence, U/S, U/S + FFA content and U/S X FFA content. The DE of fats could be predicted from U/S and FFA content with equations accounting for 0-802 and 0-768 of the variation in DE values for growing and young pigs respectively. The most appropriate equation for pigs of all live weights employed U/S and FFA content additively (U/S + FFA content). The equation for growing pigs was DE (MJ/kg) = 36-898 -(0-0046FFA (g/kg)) -7-33e(-0-906U/S) and for young pigs was DE (MJ/kg) = 37-890 -(0-0051FFA (g/kg)) -8-20e(-0-515U/S). Comparisons revealed that differences between the two age groups, with lower values achieved with younger pigs, -were more pronounced the lower U/S and the higher FFA content of the fat.

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Section: Resultsmentioning

confidence: 96%

Prediction of the apparent digestible energy value of fats given to pigs

et al. 1995

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“…In poultry, the chemical variables of greatest importance in influencing the dietary energy values of fat have been identified as the degree of saturation and FFA content (Wiseman, Salvador and Craigon, 1991). In pigs, unsaturated fatty acids have higher digestibilities than those which are saturated (Sewell and Miller, 1965;Carlson and Bayley, 1968;Hamilton and McDonald, 1969).…”

Section: Introductionmentioning

confidence: 99%

Effect of chemical structure of fats upon their apparent digestible energy value when given to growing/finishing pigs

et al. 1993

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Four metabolism trials were conducted. Trials 1 and 2 (Tl, T2) investigated degree of saturation of fats (ratio of unsaturated to saturated fatty acids, U/S) on digestible energy (DE) content. Fats evaluated were rape oil (RO) and tallow (T) for Tl (U/S 15-67 and 0-97 respectively) and RO and palm oil (PO) for T2 (U/S 15-33 and 0-85 respectively). Three fats of intermediary U/S for each trial were produced by blending the two fats in proportions to give U/S of 3-18,2-08 and 1-49 in both trials. Trials 3 and 4 (T3, T4) investigated the effect of free fatty acid (FFA) content of fats on DE value. Fats were soya-bean oil (SO) and soya-bean acid oil (SAO) for T3 (FFA 6-2 and 626-0 g/kg respectively) and T and tallow acid oil (TAO) for T4 (FFA 44-3 and 818-2 g/kg fat respectively). Three fats of intermediary FFA for each trial were formed by blending the two fats in the ratios of 72 :25, 50:50 and 25 : 75 in both trials. The FFA content of the blends were 161-2, 316-1 and 471-1 g/kg fat for T3 and 237-8, 431-3 and 624-7 g/kg fat for T4. All trials evaluated five fats by substitution, at 40, 80 and 120 g/kg into a basal diet, in a cross-over design, with 16 gilts of 25 kg initial live weight evaluating 16 diets over four time periods. Diets were offered for 10 days followed by a 5-day collection period using the marker to marker technique. Fat content of food and faeces, with methodology based on acid hydrolysis, allowed calculation of apparent digestible fat (AFD) of experimental diets. Analysis of variance gave effects of fats (P < 0-001 for Tl, T3 and T4 and P = 0-014 for T2), rates of inclusion (P < 0-001 for all trials), and fats X rates (P > 0-05, P > 0-05, P < 0-001, P < 0-01 for Tl, T2, T3 and T4 respectively). Extrapolation of the function obtained by regressing AFD of diets (y) on rate of inclusion of fat (x) to x = 1000 generated values for the fats. The product of the coefficient of apparent fat digestibility of fats and their respective gross energies gave DE values for fats which were MJ/kg: Tl . Data for fat blends intermediary between the two fats showed that DE improved exponentially as a function of U/S and that DE declined linearly with increasing FFA content.

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“…In both experiments, the inclusion of SO was more effective in improving ADG and F:G than the inclusion of the other fat sources, consistent with the higher digestibility of the more unsaturated lipid sources (Vanschoubroek et al, 1971;Wiseman et al, 1991;Dvorin et al, 1998). Zhang et al (2011) and Sharifi et al (2012) reported also greater ADG and better F:G in broilers when 30 g of tallow or ASO/kg was substituted by SO, consistent with the results reported herein.…”

Section: Growth Performance Experiments 1 Andsupporting

confidence: 88%

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

Dawood¹

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Prediction of the Apparent Metabolizable Energy Content of Fats Fed to Broiler Chickens

Cited by 59 publications

References 11 publications

Prediction of the apparent digestible energy value of fats given to pigs

Prediction of the apparent digestible energy value of fats given to pigs

Effect of chemical structure of fats upon their apparent digestible energy value when given to growing/finishing pigs

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

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