Digestibility of Different Fats and Fatty Acids in the Mink (Mustela vison)

Abstract

Abstract This paper reports the influence of level and type of fat on the digestibilities of fat and different fatty acids in the mink (experiment A). In addition the synergistic effect of saturated and polyunsaturated fatty acids is clarified (experiment B). The fats used in experiment A were beef tallow, capelin oil and rapeseed oil and the supplemental fat levels were 15 and 25% in the dry matter of feed. In experiment B the fats employed were beef tallow, soybean oil and their mixture (50:50), and the fat level was 20%. The experiments were carried out with adult standard male minks and the digestibilities were determined by the total collection method. The number of animals was 4–6 per experimental group. The apparent digestibilities of beef tallow, capelin oil and rapeseed oil on the 15% level of supplemental fat were 74, 94 and 95, and on the 25% level 71, 96 and 96, respectively. The respective digestibilities of beef tallow, soybean oil and their mixture were 71, 93 and 86. In experiment A the digestibilities for saturated fatty acids in beef tallow, capelin oil and rapeseed oil on the 15% and on the (25%) level of supplemental fat were 70 (68); 95 (97); and 84 (88), respectively. For monounsaturated fatty acids the corresponding values were 77 (78); 93 (96); and 96 (97). The digestibility coefficients for omega-3 fatty acids were 67 (74); 98 (98); and 97 (98) and for omega-6 fatty acids 41 (55); 84 (88); and 94 (96), respectively. In experiment B the digestibilities for saturated fatty acids in beef tallow, soybean oil and their mixture were 68, 85 and 77, respectively. For monounsaturated fatty acids the corresponding figures were 76, 93 and 90. The digestibility coefficients for omega-3 and omega-6 fatty acids were 70, 95, 93 and 68, 96, and 94, respectively.