Utilization of different fats and oils by adult chickens as a source of energy, lipid and fatty acids

The effect of using soyabean or linseed oil with RRR-d-α-tocopherol or dl-α-tocopherol acetate on haematological parameters and rearing performance of young turkey hens

“…It contains significant quantities of α-linolenic acid, which is the native long-chain form of ω-3 PUFA and may in part (about 10%-30%) be transformed in the body to EPA, DPA and DHA (Weill et al, 2002). The more favourable production performance achieved in the experiment is likely to be due to better availability of linseed oil compared with soyabean oil in birds, which was also shown in a study by Blanch et al (1996). The improvement in production performance may also be affected by the ratios of C18:2 (LA; ω-6) and C18:3 (LNA; ω-3) fatty acids in the oils, which -as reported by Hassan et al, (2011) -are 1:4 in linseed oil and 9:1 in soya bean oil.…”

Consequences of using rations with oxidised fats in poultry feeding

“…Tłuszcze (lipidy) w organizmach zwierząt pełnią funkcję zarówno energetyczną, jak i budulcową (strukturalną) (11,12,29,39,42,47,60,66). Tłuszcz jest komponentem wysokoenergetycznym, zawierającym około 35 MJ/kg mieszanki paszowej (19).…”

“…Tłuszcz jest bogatym źródłem wielonienasyconych kwasów tłuszczowych, w tym linolenowego i linolowego, a najwięcej ich zawierają oleje roślinne (7,8,12,49,66). Ptaki nie mają zdolności do ich syntetyzowania, a wymienione związki są konieczne do prawidłowego wzrostu i rozwoju oraz wykorzystania ich potencjału produkcyjnego (12,47).…”

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

“…Pesti et al (2002), however, reported in broilers, AME values for seven different fat sources (SO, palm oil, yellow grease, white grease, restaurant grease, poultry grease and animal/vegetable oil blend) in the range of 29.77 to 53.00 MJ/kg (average of 39.15 MJ/kg). Blanch et al (1996) reported also AME values for different lipid sources in the range of 39.80 to 49.8 MJ/kg (average of 44.04 MJ/kg).…”

“…2, the AME of the SO and lard were 36.61 and 35.75 MJ/kg when calculated from the GE and the corrected CTTAR of the EE of the diets, but 40.55 and 40.27 MJ/kg when calculated by difference between the AME of the diets, values that were 2.89 and 4.47 MJ/kg higher than those reported by FEDNA (2010) for these fat sources and 0.89 and 0.80 MJ/kg above their GE values. Numerous authors (Blanch et al, 1996;Mossab et al, 2000;Pesti et al, 2002;Peña et al, 2014;Aardsma and Parsons, 2016) have reported also energy values for different fat sources higher than their corresponding GE value from 0.5 to 3.90 MJ/kg. Biologically, the AME of a given ingredient cannot be higher than its GE and consequently, these high values are caused either by problems related with the methodology used to estimate the energy content of the fat or to the beneficial effects of fat supplementation on the utilization of the non-fiber components of the diet (Mateos andSell, 1980a, 1981c;Ravindran et al, 2016).…”