The Nutritive Value of Dietary Fats in Relation to Their Chemical Composition. Apparent Fat Availability and Metabolizable Energy in Two-Week-Old Chicks

Blanch, Alfred; Barroeta, A. C.; Baucells, M. D.; Puchal, F.

doi:10.3382/ps.0741335

Cited by 42 publications

(15 citation statements)

References 16 publications

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“…Similarly, the poorer feeding value of more saturated dietary fats compared with unsaturated fats, for example beef tallow compared with soyabean oil, is also well researched (e.g. Renner and Hill, 1961a, b;Wiseman and Lessire, 1987;Huygebeart et al, 1988;Blanch et al, 1995). In this respect, the presented results are in line with reports on both enzyme and fat effects.…”

Section: Discussionsupporting

confidence: 89%

Interactions between dietary fat type and exogenous enzyme supplementation of broiler diets based on maize, wheat, triticale or barley

Dänicke¹,

Jeroch²,

Simon³

et al. 1999

J. Anim. Feed Sci.

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Four growth experiments and a balance study were carried out to examine the effects of different fat types (beef tallow or soyabean oil) in broiler diets based on wheat, triticale, maize or barley in response to feed enzyme supplementation. Performance parameters were recorded over 35 days. Viscosity in the ileal digesta, apparent digestibility of fat and protein at the terminal ileum were measured at day 21 of age. In addition, fat digestibility was measured at the faecal level along with apparent metabolizable energy value (AME N ) and apparent net protein utilization (NPU a ).It was found that enzyme addition to all diets improved feed to gain ratio significantly. This was most visible in triticale-and barley-based diets supplemented with tallow than in the soyabean oilcontaining counterparts until 21 days of age. Effects became smaller or disappeared when the whole fattening period was considered. Significantly better performance of broilers fed soyabean oil compared with tallow-containing diets was observed over the whole fattening period.Intestinal viscosity was significantly reduced by enzyme addition to all diets. Furthermore, significantly higher intestinal viscosity was found in tallow-fed birds (triticale-, barley-or maize-based diets). Apparent protein digestibility at the terminal ileum was not affected by fat type but was FAT AND EXOGENOUS ENZYME FOR BROILER improved by enzyme supplementation in wheat-and barley-based diets. Fat digestibility at both the ileal and faecal levels was significantly higher in birds fed the soyabean oil-containing diets and was significantly improved after enzyme supplementation. The enzyme effect on fat digestibility was more pronounced at the faecal level and was positively correlated to AME N and NPU a .

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Section: Discussionsupporting

confidence: 89%

Interactions between dietary fat type and exogenous enzyme supplementation of broiler diets based on maize, wheat, triticale or barley

Dänicke¹,

Jeroch²,

Simon³

et al. 1999

J. Anim. Feed Sci.

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“…The reason for this is that monoglycerides are essential to incorporate insoluble fatty acids in the micellar complex. There are not enough monoglycerides to combine with all free fatty acids when they are offered as the only fat source and absorption is then impaired (Fats in animal feeds, 1985;Blanch et al, 1995). Wiseman & Salvador (1991) worked with diets for broilers supplemented with 3 different sources of lipids (tallow, soybean oil and palm oil) and their respective acid oils, with different levels of free fatty acids.…”

Section: Acidulated Soybean Oil Soapstockmentioning

confidence: 99%

Oil and fat in broiler nutrition

Baião¹,

Lara²

2005

Rev. Bras. Cienc. Avic.

185

133

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The terms fat and oil refer to triglycerides of several profiles of fatty acids. Fatty acids that are not bound to other organic components as glycerol are the so-called free fatty acids. Lipids constitute the main energetic source for animals and they have the highest caloric value among all the nutrients. Linoleic acid is the only fatty acid whose dietetic requirement has been demonstrated. Besides supplying energy, the addition of fat to animal diets improves the absorption of fat-soluble vitamins, decreases pulverulence, increases diet palatability, and the efficiency of utilization of the consumed energy. Furthermore, it reduces the rate of food passage through the gastrointestinal tract, which allows a better absorption of all nutrients present in the diet. The energetic value of oils and fats depend on the following: the length of the carbonic chain, the number of double bonds, the presence or absence of ester bonds (triglycerides or free fatty acids), the specific arrangements of the saturated and unsaturated fatty acids on the glycerol backbone, the composition of the free fatty acid, the composition of the diet, the quantity and the type of the triglycerides supplemented in the diet, the intestinal flora, the sex and the age of the birds. In birds, body fat composition is similar to the composition of the fat from the diet. The apparent digestibility of unsaturated fats is high in the first days of life of birds, whereas apparent digestibility of saturated fats is low. The quantity of oils or fats is assessed by the following methods: titration, moisture, impurities, unsaponifiable, saponification value, percentage of fat, percentage of free fatty acids/ acidity and the profile of fatty acids. The methods initial peroxide value, active oxygen method, osi, iodine value, and analysis of the thiobarbituric acid (TBARS) are specific to evaluate the oxidative stability. Considering diets with the same nutritive values, birds fed with rations containing oil present better performance than birds fed no oil. Moreover, the use of oil or fat in diets for broilers may change both the composition and the quality of the carcass.

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“…The ASS is a byproduct of the soybean oil and it is obtained through the alkaline neutralization of the CSO. ASS contains higher levels of free fatty acids (50%) compared to CSO, a fact that influences the nutritive value of the ingredients in the diet (Blanch et al 1995). The inclusion of ASS as a source of energy in the diet could be associated with a lower absorption of thymol and carvacrol by broilers compared to CSO containing diets (Wiseman and Salvador 1991).…”

Section: Discussionmentioning

confidence: 99%

“…Two of the most common fats used in poultry diets are animal/vegetable blends and crude oils, respectively (Blanch et al 1995). Acidulated soybean oil soapstock is one of the oil sources with the lowest cost for poultry diets, mainly because it is a by product from soybean oil refining (Hammond et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of orégano oil supplementation in diets formed using either crude soybean oil or acidulated soybean oil soapstock as source of energy on the growth performance parameters of broilers

et al. 2016

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Effect of oregano oil supplementation in diets formed using either crude soybean oil or acidulated soybean oil soapstock as source of energy on the growth performance parameters of broilers Efecto de la suplementación con aceite de orégano en la dieta utilizando aceite de soya crudo o aceite de soya acidulado como fuente de energía sobre los parámetros productivos de crecimiento del pollo de engorda ABSTRACT. The type of oil used in the broiler diet is mainly based on its price; in the case of soybean oil (CSO), acidulated soybean oil soapstock (ASS) is cheaper. The aim of the present study was to evaluate the effect of oregano oil dietary supplementation when the diet contains either CSO or ASS as source of energy. 320 broilers Ross 308 were assigned to four groups: (1) CSO containing diet without oregano supplementation, (2) ASS containing diet without oregano supplementation, (3) CSO containing diet with oregano supplementation (100 mg/kg), and (4) ASS containing diet with oregano supplementation (100 mg/kg). The growth performance parameters were weekly recorded during the experiment. Data were analysed with a completely randomised design with 2 × 2 factorial arrangement and the mortality rates were adjusted using the arc-sine transformation to fulfill the analysis requirements. The results showed no effect of oregano oil (containing 30.7 and 9.7 % of thymol and carvacrol, respectively) on feed intake, weight gain and feed conversion rate. A significant interaction of energy source by oregano oil supplementation was found in mortality rates (P < 0.05); mortality was higher when the diet did not contain oregano oil and was formed using ASS. It can be concluded that the addition of 100 mg of oregano oil per kg of feed did not have a positive effect on the growth performance parameters of broilers when the diet contained either crude soybean oil or acidulated soybean oil soapstock as sources of energy.Key words: acidulated soybean oil soapstock, oregano oil, broiler, growth performance. RESUMEN.El tipo de aceite utilizado en la alimentación de los pollos de engorda se basa principalmente en su precio; en el caso del aceite de soya crudo (CSO) el aceite acidificado de soya (ASS) es más económico. El objetivo del estudio fue evaluar el efecto del aceite de orégano adicionado en la dieta cuando contiene CSO o ASS como fuente de energía. 320 pollos de engorda Ross fueron asignados a cuatro grupos: (1) CSO dieta sin adición de aceite de orégano, (2) ASS dieta sin adición de aceite de orégano, (3) CSO dieta adicionada con aceite de orégano (100 mg/kg), y (4) ASS dieta adicionada con aceite de orégano (100 mg/kg). Se registraron los parámetros de rendimiento productivo y los datos fueron analizados con un diseño completamente al azar con arreglo factorial 2 × 2 y los índices de mortalidad fueron ajustados utilizando la transformación arco-seno para cumpliar las bases para su análisis. Los resultados no mostraron efecto del aceite de orégano (su contenido 30,7% y 9,7% de timol y carvacrol, respectivamente) en consumo d...

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The Nutritive Value of Dietary Fats in Relation to Their Chemical Composition. Apparent Fat Availability and Metabolizable Energy in Two-Week-Old Chicks

Cited by 42 publications

References 16 publications

Interactions between dietary fat type and exogenous enzyme supplementation of broiler diets based on maize, wheat, triticale or barley

Interactions between dietary fat type and exogenous enzyme supplementation of broiler diets based on maize, wheat, triticale or barley

Oil and fat in broiler nutrition

Effect of orégano oil supplementation in diets formed using either crude soybean oil or acidulated soybean oil soapstock as source of energy on the growth performance parameters of broilers

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