PSIII-20 Oil source and peroxidation affects performance and vitamin E status in nursery pigs

Abstract

Abstract Oil source and peroxidation are known to impact performance and oxidative status in young pigs. The objectives of this trial were to evaluate the effect of oil source and peroxidation status on pig performance and plasma vitamin E. Pigs (initial BW 6.07 ± 0.12 kg) were allotted to 96 pens containing 3 pigs/pen in a completely randomized design and fed for 21 d. The 4 × 2 factorial arrangement of treatments included 4 oil sources (palm, poultry fat, soybean, and canola oil) and either fresh (FO) or peroxidized oil (PO). Peroxidation was achieved by heating oils at 90oC for 72 h with air flow rate of 12L/min. Both FO and PO were analyzed for peroxide value and anisidine value, each of which increased with peroxidation compared to FO, while peroxidation reduced total tocopherols. Blood was also collected from one randomly selected pig/pen from 9 replications per treatment on d 12 for plasma vitamin E analysis. PO decreased both ADFI (318 vs. 338 g, P < 0.05) and ADG (267 vs. 289 g, P < 0.05) compared to FO. No difference in ADG and ADFI was detected for the main effect of oil source. An interaction tended to occur (P = 0.10) for ADFI where pigs fed PO palm, soybean, and canola oil had reduced ADFI compared to pigs fed peroxidized poultry fat, with the greatest reduction in ADFI noted for pigs fed peroxidized soybean and canola oil. Changes in ADG were directionally similar. Plasma vitamin E was reduced in pigs fed PO (P < 0.01), with the largest difference in pigs fed peroxidized soybean (-67%) and canola oil (-40%) compared to fresh soybean and canola oil. Based on changes in peroxidation status, performance and plasma vitamin E were reduced most in pigs fed soybean and canola oils and less in pigs fed palm oil and poultry fat.