Effects Of Fat Sources Research Articles

Dietary fat lowers ileal endogenous amino acid losses in broiler chickens

ABSTRACT 1. An experiment was conducted to determine the effect of the source of fat (soybean oil or tallow) on the ileal endogenous amino acid (EAA) losses in broilers. 2. Three nitrogen (N)-free diets; a control diet with no added fat and test diets with 60 g/kg of either soybean oil or tallow were formulated. Titanium dioxide (5 g/kg) was added to all diets as an indigestible marker. Each diet was assigned to six replicate cages (eight birds per cage) from d 18 to 21 post-hatch. On d 21, the digesta were collected from the lower half of the ileum. 3. The endogenous losses of nitrogen and amino acids (AA) were lower (p = 0.08; p = 0.001) in broilers fed diets with soybean oil or tallow, respectively, compared to those fed the diet with no fat. Source of fat had no influence (p > 0.05) on EAA losses. 4. The most abundant AA in the ileal endogenous protein was glutamic acid, followed by aspartic acid, threonine, leucine, serine, valine and proline. In general, the concentrations of AA in the endogenous protein were lower (p < 0.05) with added fat. The exceptions were methionine, cysteine, proline and serine, which were unaffected. The effect of fat source on the AA contents of endogenous protein were inconsistent and differed depending on the AA. 5. The inclusion of fats decreased EAA losses which implied they have beneficial effects beyond direct energy contribution. It can be proposed that the reduction of EAA flow may be an additional mechanism contributing to the extra-caloric effect of dietary fats.

Effects of fat sources on liver characteristics and intestinal morphometry in an early-life animal model.

Motivation for the study. There is little evidence on whether the consumption of fat sources containing different proportions of fatty acids has an effect on the characteristics of the liver and small intestine at an early age. Main findings. We found that the intake of fat sources containing unsaturated fatty acids contributes to maintaining the characteristics of both organs; whereas, consumption of sources containing saturated fatty acids favors inflammation in the liver and small intestine. Implications. The consumption of quinoa oil constitutes an alternative to protect these noble organs in an animal model at an early age. We aimed to determine the effect of the consumption of three sources of fatty acids on the relative weight, macroscopic and microscopic characteristics of the liver, and intestinal morphometry in an early-life animal model. Seventy-six randomly distributed chicks received one of the diets (T1: 97.0% basal diet (BD) + 3.0% inert material, T2: 97.0% BD + 3.0% partially hydrogenated vegetable shortening, T3: 97.0% BD + 3.0% quinoa oil, and T4: 97.0% BD + 3.0% fish oil) until the seventh day of life; samples were then extracted in order to be analyzed. We found that the animals that consumed quinoa oil (T3) or fish oil (T4) had favorable results associated to lower liver weight and better absorption of nutrients at intestinal level due to higher values in the hair length and crypt depth ratio, in comparison to partially hydrogenated vegetable shortening (T2). In conclusion, quinoa oil constitutes a healthy option for consumption and an alternative source to fish oil.

PSIII-22 Substituting Palm Oil By Polyunsaturated Fatty Acid Rich Oils Reduces Methane Emissions at a Different Degree Depending on Concentrate Formula of Dairy Beef Calves: in Vitro Screening

Abstract In dairy beef calves fed high-concentrate diets even methane emissions may be lesser than calves fed high-roughage diets there is still room to improvement. Substituting palm oil, an ingredient that is questioned by the impact on deforestation of some regions, by polyunsaturated fatty acids (PUFA) may be a good strategy that needs to be tested. Therefore, the aim of this study was to evaluate the rumen in vitro methane gas production by substituting palm oil by different oils rich in polyunsaturated fatty acids in two different concentrates in T1 the main protein source was SBM (8%) and in T2 the main protein source was corn DDG (15%); the remaining concentrate ingredients were 50% corn, 15 to 13% barley, 15 to 16% wheat middlings, beet pulp (5.5% in T1), 1.8% calcium carbonate, 0.5% salt, 0.2% premix. Palm oil was substituted (4 or 3.5 % in T1 or T2, respectively) by canola oil (CO), sunflower oil (SU) or soybean meal oil (SO), so 8 treatments were tested (T1, T1-CO, T1-SU, T1-SO, T2, T2-CO, T2-SU, T2-SO), which are rich in polyunsaturated fatty acids in two. Samples were 1-mm grinded at 1-mm and used in an in vitro digestibility assay as described by [Goeser and Combs (2009)]. The rumen liquid, obtained from rumens at slaughterhouse of beef animals fed high-concentrate diets with a close formula to T1 and T2, was strained through a cheesecloth, collected into pre-warmed thermal flasks, and kept at 39ºC until being used. Two incubation sets were done in parallel and in triplicate: one lasted 48 hours to calculate the DM digestibility; the second lasted 12 days to monitor the methane gas production. A tendency (P = 0.10) in the interaction among basal diet and oil source was observed in total methane production corrected by blank methane production; numerically the same trend (P = 0.14) was observed in net volume of CH4 per degraded DM. After 12 days, the least methane production values were observed in T1-SO and T2-CO (30 and 29 mL ± 4.6, respectively), while the largest methane values were observed in T1-SU (45 ± 4.6 mL) being the remaining treatments intermediate values (42, 39, 31, 38, 41 ± 4.6 mL for T1, T1-CO, T2, T2-SU, T2-SO, respectively). In conclusion, depending on the concentrate formula (protein source used) the effect of fat source used to substitute palm oil and reduce methane emission may differ.

Effects of fat source in calf starter on growth performance, blood fatty acid profiles, and inflammatory markers during cold season

This study was conducted to investigate the effects of supplementation of different fat sources in calf starters on growth performance, health, blood fatty acid profiles, and inflammatory markers during the cold season in dairy calves. A total of 48 Holstein calves (24 males and 24 females) were randomly assigned to 1 of 4 starter diets throughout the experiment (d 3 to 65): (1) no supplemented fat (CON), (2) 3% calcium-salts of soybean oil (Ca-SBO), (3) 3% calcium-salts of fish oil (Ca–FO), and (4) 3% mixture of Ca-SBO and Ca–FO (1.5% each, DM basis; MIX). Calves were given free access to starter feed and water and were raised individually in pens from 3 to 65 d of age. Calves fed Ca-SBO consumed a greater proportion of n-6 FA, while calves fed Ca–FO consumed a greater level of n-3 FA compared to the other dietary treatments. Fat supplementation increased the intake of linoleic acid, the major n-6 FA, with the greater intake observed in the Ca-SBO group compared to the other dietary treatments. Calves fed the Ca–FO and MIX diets consumed more long-chain n-3 FA than the other diets. In addition, calves fed Ca-SBO and Ca–FO diets consumed more starter feed and total dry matter than calves fed MIX and CON throughout the experiment (d 3 to 65). Calves fed Ca–FO had higher average daily gain throughout the trial (d 3 to 65) than the other treatment groups. Of all treatment groups, calves fed Ca–FO achieved the highest final body weight and showed the greatest feed efficiency. Random forest analysis revealed that eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid were the serum levels of FA most affected by the diets. The principal component analysis of blood FA profile, blood parameters, and inflammatory markers showed distinct differences between dietary treatments. Calves fed Ca-SBO had higher plasma concentrations of linoleic acid, while calves fed Ca–FO had higher plasma concentrations of long-chain n-3 polyunsaturated fatty acids (PUFA), such as EPA, docosapentaenoic acid (DPA), and DHA than the other treatment groups. Plasma inflammatory markers were lower in calves fed Ca–FO and higher in calves fed CON than in the other treatment groups. The Ca–FO group had lower levels of inflammatory markers, including serum amyloid A, tumor necrosis factor-alpha, Interferon-γ, haptoglobin, and interleukin-6 compared to the other experimental treatments. Also, the blood malondialdehyde levels, an indicator of oxidative stress, were lower in calves fed Ca–FO compared with calves fed the other treatment diets. In conclusion, the performance of preweaned dairy calves can be improved by adding fat to their starter feed under cold conditions. Overall, the type of fat in milk may affect growth and inflammation of dairy calves before weaning under cold conditions, with n-3 FA (Ca–FO) promoting growth and reducing inflammation more effectively than n-6 FA (Ca-SBO).

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source.

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

Effect of Fat Sources and Emulsifier Levels in Broiler Diets on Performance, Nutrient Digestibility, and Carcass Parameters

The objective of the current study was to check the effect of fat types and polyglycerol polyricinoleate (PGPR) levels in broiler diets on broilers performance. For this purpose, three sources of fat {soy oil (SO), poultry oil (PO), and oxidized oil (OO) (oxidized soy oil)} and four levels of PGPR were used in a 3×4 factorial arrangement. The trial had 12 different dietary treatments: (T1) basal ration (BR) containing SO without PGPR supplementation, (T2) BR containing PO without PGPR supplementation, (T3) BR containing OO without PGPR supplementation, (T4) BR containing SO with PGPR supplementation (0.025%), (T5) BR containing PO with PGPR supplementation (0.025%), (T6) BR containing OO with PGPR supplementation (0.025%), (T7) BR containing SO with PGPR supplementation (0.035%), (T8) BR containing PO with PGPR supplementation (0.035%), (T9) BR containing OO with PGPR supplementation (0.035%), (T10) BR containing SO with PGPR supplementation (0.045%), (T11) BR containing PO with PGPR supplementation (0.045%), (T12) BR containing OO with PGPR supplementation (0.045%). Results revealed that interaction was present for fat sources and PGPR levels in the current experiment (p<0.05) for feed conversion ratio, body weight, dry matter (DM) and crude fat (CF) digestiblities (p<0.05). In overall trial, interaction results of PGPR and fat sources showed that performance of birds and nutrient digestiblities of DM and CF was increased in birds received diet contained SO and PGPR @ 0.35%. It is concluded that PGPR @ 0.035% could be successfully used in broiler ration contained soy oil to improve the performance.

Effect of Fat Sources in Pellet Form on Performance and Some Immune Responses of Broiler Chicks

Effect of Fat Sources in Pellet Form on Performance and Some Immune Responses of Broiler Chicks

Evaluating Ground Beef Formulated with Different Fat Sources

Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P &lt; 0.05) for patties made with S compared to KP. In Experiment 2 beef carcasses (n = 20), were fabricated and blended into ground beef as described in Experiment 1. After designated display time patties were removed and instrumental color measurement, myoglobin concentration, TBARS, and aerobic plate counts (APC) were collected. Oxymyoglobin (OMb) percentage decreased (P &lt; 0.0001) by storage day and had source x formulated fat percentage interaction (P = 0.011). Inversely, storage day increased metmyoglobin (MMb) percentage (P &lt; 0.0001) where d 1 &lt; d 3 &lt; d 5 &lt; d 7, respectively. Changes in myoglobin form contributed to decreased a* values (P &lt; 0.0001) over time. However, APC did not differ (P &gt; 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage.

Effects of fat supplementation to diets high in nonforage fiber on production responses of midlactation dairy cows

The effects of dietary nonforage fiber sources on production responses of lactating dairy cattle have been well described, but interactions with other components of the diet have been less thoroughly explored. We investigated the effects of adding 2 commonly fed fat sources to a ration featuring high levels of nonforage fiber supplied by a corn milling by-product. Midlactation Holstein cows were blocked by parity, stratified by days in milk, and randomly assigned to 1 of 6 pens (12 cows/pen). Pens were randomly assigned to treatment sequences in a 3 × 3 Latin square design, where the treatments consisted of prilled saturated fat (SAT; Energy Booster 100, Milk Specialties Co., Dundee, IL), calcium salts of long-chain fatty acids (UNS; Megalac, Church and Dwight Co. Inc., Princeton, NJ), or no added dietary fat (control), with fat sources included to provide 1.2% added fat (dry matter basis). Treatment periods were 21 d; milk and feed samples were collected and milk yield and feed intake were recorded for the last 4 d of each period. Results were analyzed with mixed models with pen as the experimental unit, and orthogonal contrasts were employed to evaluate the overall effect of added fat and the effect of fat source. Dry matter intake and milk yield tended to increase with added fat. Protein content decreased with fat supplementation, to a greater degree for UNS than for SAT, but protein yield was not affected. Fat content, fat yield, and energy-corrected milk yield were not affected by treatment. Conversion of feed to milk tended to increase for UNS compared with SAT. Fat supplementation to diets high in nonforage fiber had effects that were similar to those reported for more traditional lactation diets, except for the dry matter intake response.

Effects of fat sources in sow on the fatty acid profiles and fat globule size of milk and immunoglobulins of sows and piglets

The purpose of this study was to compare the effects of adding different sources of fat to diets for sows on the performance, milk fatty acid (FA) profiles, fat globule size of milk, and immunoglobulins of sows and piglets during late gestation and lactation. Sixty sows were randomly allotted to four dietary treatments supplemented with 3% soybean oil, 3% coconut oil, 3% palm oil or 3% mixed oil, which included 1% soybean oil, 1% coconut oil and 1% palm oil, respectively, from day 107 of gestation to day 21 of lactation. The coconut oil contained lauric acid (C12); the palm oil contained palmitic acid (C16); and the soybean oil contained linoleic acid (C18). The results showed that supplementation of coconut oil, palm oil, soybean oil and mixed oil in sow had no effects on sow and litter performance (P>0.05). The addition of soybean oil to the diet increased the fat concentrations in colostrum compared with diets supplemented with palm oil and coconut oil (P<0.05). No differences between treatments were observed among the immunological variables of the colostrum and milk (P>0.05). However, the IgG and IgA levels increased in the plasma of sows and day 21 piglets after supplementation with soybean oil compared with diets supplemented with coconut oil and palm oil (P<0.05). Supplementation with coconut oil decreased the IgG and IgA concentrations in the plasma of sows compared with those of other groups (P<0.05). When coconut oil was included in the sow diet, increased concentrations of C12:0 and C14:0 were found. The addition of palm oil to the sow diet increased the content of C16:0 in the colostrum and milk (P<0.05). Increases in the concentrations of C18:2n-6 and C18:3n-3 were more pronounced in the colostrum and milk from sows fed soybean oil than in the colostrum and milk from sows fed other dietary treatments. The pattern of FA in plasma of piglets was similar to that in the sows’ milk. Additionally, the sow diet containing soybean oil led to an increased fat globule size, whereas coconut oil and palm oil decreased the fat globule size (P<0.05). In conclusion, supplementation of soybean oil increased the colostrum fat and C18:2n-6 and C18:3n-3 concentrations as well as enhanced the immunoglobulin levels in the plasma of sows and piglets compared with the effects of supplementation with coconut oil and palm oil. The addition of coconut oil to the sow diet decreased the milk fat globule size, followed by palm oil and soybean oil.

228 Effect of fat sources on ATTD of minerals

228 Effect of fat sources on ATTD of minerals

Equations generated to predict iodine value of pork carcass back, belly, and jowl fat.

Data from existing literature were used to generate equations to predict finishing pig back, belly, and jowl fat iodine values (IV) and an experiment was conducted to evaluate these equations. The final database included 24, 21, and 29 papers for back, belly, and jowl fat IV, respectively. For experiments that changed dietary fatty acid composition, initial (INT) diets were defined as those fed before the change in diet composition and final (FIN) diets were those fed after. The predictor variables tested were divided into 5 groups: 1) diet fat composition (dietary percent C16:1, C18:1, C18:2, C18:3, EFA, unsaturated fatty acids, and IV product) for both INT and FIN diets, 2) day feeding the INT and FIN diets, 3) ME or NE of the INT and FIN diet, 4) live performance criteria (initial BW, final BW, ADG, ADFI, and G:F), and 5) carcass criteria (HCW and backfat thickness). The PROC MIXED procedure of SAS (SAS Inst., Inc., Cary, NC) was used to develop regression equations. Evaluation of models with significant terms was then conducted based on the Bayesian information criterion. The optimum equations to predict back, belly, and jowl fat IV were backfat IV = 84.83 + (6.87 × INT EFA) - (3.90 × FIN EFA) - (0.12 × INT days) - (1.30 × FIN days) - (0.11 × INT EFA × FIN days) + (0.048 × FIN EFA × INT days) + (0.12 × FIN EFA × FIN days) - (0.0060 × FIN NE) + (0.0005 × FIN NE × FIN days) - (0.26 × backfat depth); belly fat IV = 106.16 + (6.21 × INT EFA) - (1.50 × FIN days) - (0.11 × INT EFA × FIN days) - (0.012 × INT NE) + (0.00069 × INT NE × FIN days) - (0.18 × HCW) - (0.25 × backfat depth); and jowl fat IV = 85.50 + (1.08 × INT EFA) + (0.87 × FIN EFA) - (0.014 × INT days) - (0.050 × FIN days) + (0.038 × INT EFA × INT days) + (0.054 × FIN EFA × FIN days) - (0.0066 × INT NE) + (0.071 × INT BW) - (2.19 × ADFI) - (0.29 × backfat depth). Dietary treatments from the evaluation experiment consisted of a corn-soybean meal control diet with no added fat or a 3 × 3 factorial arrangement with main effects of fat source (4% tallow, 4% soybean oil, or a blend of 2% tallow and 2% soybean oil) and feeding duration (d 0 to 42, 42 to 84, or 0 to 84). The back, belly, and jowl fat IV equations tended to overestimate IV when observed IV were less than approximately 65 g/100 g and underestimate belly fat IV when actual IV are greater than approximately 74 g/100 g or when the fat blend was fed from d 0 to 84 or 42 to 84. Overall, with the exceptions noted, the regression equations were an accurate tool for predicting carcass fat quality based on dietary and pig performance factors.

Effect of fat source, energy level and enzyme supplementation and their interactions on broiler performance

This study was conducted to evaluate the effects of replacing soybean oil (SBO), typical in broiler diets, with a less expensive commercial fat blend, Kofat (KOF). A 2 x 2 x 2 factorial experimental design was used to study the interactions of the two fat sources, SBO and KOF, at two levels of metabolizable energy (ME) (low and normal) with the inclusion or not of an enzyme, Tomoko (TOM), in broiler diets. The broilers were fed ad libitum in cages from 1 to 30 days of age. Two hundred one-day-old male (Ross 308) chicks were distributed among 40 cages with five replicates per treatment, and received a starter diet from 1 to 16 days and a finisher diet for days 17 to 30. Cumulative feed intake was not influenced by fat source, energy level or TOM supplementation for the starter, finisher or total periods. For the total period (1 to 30 days), energy x enzyme interaction was significant for bodyweight gain (BWG) and feed conversion ratio (FCR). The TOM supplementation had a positive effect on the low energy diet and a negative effect on the normal energy diet with respect to BWG and FCR. The TOM enzyme was able to restore the nutritional value in the low energy diet. Fat source had no influence on performance of broilers during the experiment period. It was concluded that KOF as a source of fat and the enzyme, TOM at a rate of 0.05%, can be included in a broiler diet where the ME level has been reduced by 414 kJ/kg during the starter and finisher periods.Keywords: Broilers, energy level, Kofat, performance, soybean oil, Tomoko

Influence of cereal type and fat source on the performance and fat utilisation of broiler starters

An experiment was conducted to determine the influence of cereal type and fat source on performance and utilisation of fat in young broiler chickens. The experimental design was a 3 × 2 factorial arrangement of treatments, which included three cereals (wheat, maize or sorghum) and two fat sources (soybean oil or tallow). Broiler starter diets, based on each cereal and supplemented with 60 g/kg of soybean oil or tallow, were fed during the 21-day experimental period. Weight gain was increased (P &lt; 0.05) with soybean oil supplementation compared with tallow supplementation in wheat- and maize-based diets, but was unaffected (P &gt; 0.05) by fat source in sorghum-based diets. Feed per gain was lower (P &lt; 0.05) in birds fed soybean oil diets than those fed tallow-supplemented diets. Coefficients of total tract retention and ileal apparent digestibility of fat were higher (P &lt; 0.05) in birds fed soybean oil diets than in those fed tallow-supplemented diets. Overall, the results suggest that the effect of fat source on weight gain of broiler starters differed depending on the cereal base used, and that soybean oil is a better fat source than tallow for young broilers.

Effects of fat sources on digestibility and rumen fermentation in crossbred thai native X Brahman bulls

Four rumen-fistulated crossbred Thai native x Brahman bulls were allotted to receive total mixed ration at 2% BW. The ration contained cracked cottonseed (cCS) or cotton oil (CO) or cracked sunflower seed (cSFS) or sunflower oil (SFO) as fat sources. The cattle were randomly assigned according to a 4 x 4 latin square design. Each period of feeding lasted for 21 days. The results revealed that supplementation of fat from different sources did not affect feed intake. However, supplementation of cCS and cSFS trended to improve the digestibility of dry matter (DM) andorganic matter (OM) as compared with the supplementation of CO and SFO. The values of rumen pH and ammonia-nitrogen (NH3–N) ranged from6.61-6.86 and 42.44-51.09 mg/dl respectively, these did not differ significantly (P>0.05) between the dietary treatment groups. In addition, acetic acid concentration was higher in TMR containing cCS than in TMR containing CO, cSFS and SFO. It was concluded that using cCS as fat source in diet improvesthe nutrient digestibility without any change in rumen fermentation.

Effect of fat source in broiler diet on slaughter parameters fattened chicken

The success of fattening chickens is largely dependent on proper fattening diet, which must fully meet all the nutrient requirements that allow the proper growth and development of chickens during fattening. In preparing a meal, raw materials with high energy value, primarily cereals, and other energy carriers such as animal fat or vegetable oil are used. The quality of fattening of chickens is generally estimated through ratio of edible parts (yield), organoleptic properties and chemical composition of the whole body or its individual (retail) parts. Therefore, the emphasis in the production of chicken meat is placed on quality and yield of the most valuable parts (breasts, thighs and drumsticks). Several factors affect the yield of the most valuable parts of the chicken carcass, such as broiler hybrid, gender, age, the health condition of chickens, nutrition, body mass, fattening duration, technological process of slaughtering, etc. The aim of this study was to investigate the influence of sex and type of fat used in diet for fattening chickens on carcass parameters. Chickens of Cobb 500 hybrid were used in the experiment, divided into two groups of 100 chickens. Fattening of chickens lasted 42 days all broilers in experimental groups were housed in the facilities with the exact same conditions, which meet all the standards for intensive fattening chickens. Chickens were fed ad libidum concentrate mixtures for fattening of the same composition and nutritional value, except different fats that were used for greasing of feed (lard and sunflower oil) in the same amount of 5.0%. The obtained data were statistically evaluated . The results showed a statistically significant difference (p <0,05) in the average pre- and post-slaughterbody mass of chicks between the experimental groups, but no statistically significant difference was registered in the average value of slaughter processing loss between the studied experimental groups.

Effect Of Fat Source And Vitamin E Supplimentation On Fat Composition And Keeping Quality Of Broiler Meat

The effect of different sources of fat on carcass characteristics, fatty acid composition of broilers and the interactive effect of fat source and vitamin E on keeping quality of broiler thigh meat were evaluated. The four dietary treatments were the control (No fat inclusion); palm oil; groundnut oil and palm kernel oil. The diets were isocaloric and isonitrogenous with the oils providing equal kilocalories of 332 ME /kg and 415 ME / kg in both the starter and finisher diets respectively. Seventy two (72) broiler chicks of six (6) birds per replicate (18 birds per treatment) were utilized for this experiment. At the 8th week of experiment, three birds per treatment were slaughtered for carcass evaluation and fatty acid composition of the total lipids from the adipose tissue was determined. The remaining birds on each experimental diet was then redistributed and divided in to two sub-groups; one group was given 100mg /kg vitamin E in their diet while the other group received no Vitamin E. The birds were further fed a broiler finisher diet for two weeks, after which two birds from each sub group were used for the determination of the keeping quality of broiler thigh meat frozen at 120c for 0, 14 and 21days as measured by the thiobarbituric acid (TBA) number.The dressing percentage, abdominal, thigh and skin fat contents were not significantly (P>0.05) affected by fat sources. However, birds fed diets containing supplemental fat consistently had higher dressing percentage, abdominal, thigh and skin fat contents. In all, birds on diets containing groundnut oil had the highest values.The fatty acid compositions of the total lipid from the adipose tissues were significantly different from each other. However the characteristics of each dietary fat were incorporated into the adipose tissue. Oleic acid (18:1) and palmitic (16:0) were high in birds fed the control diet, palm oil and groundnut oil containing diets while lauric acid (12:0) and palmitic (16:0) acid were high in the diet containing palm kernel oil. Inclusion of Vitamin E Supplementation in the diet had a significant (P 0.05) interaction between fat source, vitamin E supplementation and the length of freeze storage on the keeping quality of broiler meat.

Fontes de lipídeos na dieta de búfalas lactantes: consumo, digestibilidade e N-uréico plasmático

Os efeitos da suplementação de fontes lipídicas sobre o consumo, a digestibilidade dos nutrientes e o N-uréico plasmático foram avaliados em 12 búfalas lactantes, em três quadrados latinos simultâneos, cada um com quatro animais, quatro períodos e quatro dietas contendo uma das fontes de lípideo estudadas (sem lipídeo adicional; grão de soja; óleo de soja ou caroço de algodão). O período experimental foi de 84 dias, com quatro períodos de 21 dias, divididos em 14 dias para a adaptação e 7 para coleta. A dieta foi fornecida à vontade, duas vezes ao dia, na forma de mistura completa. Nos dias de coleta de cada período, os alimentos fornecidos e as sobras foram pesados e amostrados para análise bromatológica. Amostras de fezes foram coletadas diretamente no reto dos animais para estimativa da produção de matéria seca fecal, utilizando-se a fibra em detergente neutro indigestível como indicador, e para o cálculo de digestibilidade aparente. Os consumos de matéria seca, proteína bruta, fibra em detergente neutro e fibra em detergente ácido foram semelhantes entre as dietas. Os consumos de extrato etéreo e nutrientes digestíveis totais (NDT) foram maiores para a dieta com óleo de soja. Os coeficientes de digestibilidade de matéria seca, proteína bruta e carboidratos não-fibrosos e as concentrações de N-uréico plasmático foram semelhantes entre as dietas. A utilização das fontes de lipídeos nas dietas de búfalas em lactação não influenciou o consumo e coeficiente de digestibilidade da matéria seca. Entretanto, as digestibilidades do extrato etéreo da dieta com grão de soja e das frações fibrosas da dieta com caroço de algodão foram as mais baixas.

The effect of dietary linola oil on CLA and other fatty acids in bovine milk

To evaluate the effects of fat source on milk fat composition and milk conjugated linoleic acid (CLA) concentration, cows were fed diets that were high in either C18:2 or C18:0. Twenty-two Holstein cows were blocked by parity and milk production and randomly assigned within block to one of two dietary treatments containing either 3% pork fat (LARD) or 3% linola oil (OIL) on a dry matter (DM) basis. The diets were fed for 21 d. Feed intake and milk and milk component yields were unaffected by treatment, whereas milk fat percent was decreased with the linola oil treatment. The cis-9, trans-11 CLA concentration of milk from cows fed linola oil was significantly higher than from cows fed pork lard. Key words: CLA, fatty acids, linola oil, milk

Effects of adding saturated fat to diets with sorghum-based dried distillers grains with solubles on growth performance and carcass characteristics in finishing pigs (2008)

Two experiments were conducted to determine the effects of adding sources of saturated fat to diets with sorghum-based dried distillers grains with solubles (DDGS). For Exp. 1, 112 barrows (initially 140 lb) were used in a 69-d growth assay with 7 pigs per pen and 4 pens per treatment. Treatments were a corn-soybean meal-based control and diets having 40% sorghum-based DDGS (U.S. En-ergy Partners, Russell, KS) without and with 5% added tallow or palm oil. Feed and water were consumed on an ad libitum basis until pigs were slaughtered (average BW 283 lb) to allow collection of carcass data and jowl samples. Fatty acid composition of jowl samples was used to calculate iodine value (IV) as an indicator of carcass fat firmness. Overall (d 0 to 69), the corn-soybean control supported greater ADG and ADFI (P < 0.001) with no difference in F/G (P > 0.9) compared with the DDGS treatments. Adding 5% beef tallow and palm oil to diets with DDGS improved overall F/G (P < 0.02). Pigs fed the control diet had greater (P < 0.04) HCW and dressing percentage than pigs fed the DDGS treatments. Adding fat to DDGS diets tended to improve dressing percentage (P < 0.07), but there were no effects of fat source on carcass measurements (P > 0.14). Changes in IV indicated softer fat in pigs fed DDGS (P < 0.001) than in pigs fed the control diet even when sources of saturated fatty acids were added to the diets. For Exp. 2, 112 barrows (initially 150 lb) were used in a 67-d growth assay with 7 pigs per pen and 4 pens per treatment. Treatments were the same as in Exp. 1, but fat sources were stearic acid and coconut oil. At slaughter (av-erage BW 270 lb), in addition to collection of carcass data and jowl samples, belly firmness was determined by using a subjective scoring system and by measuring the distance from tip to tip of the belly after it was drooped over a 1-in.2 bar for 5 min. The corn-soybean control tended to support greater overall ADG (P < 0.09) with no difference in ADFI and F/G (P > 0.14) compared with DDGS treatments. Adding fat sources to diets with DDGS tended to improve (P < 0.06) overall F/G, and coconut oil improved F/G compared with stearic acid (P < 0.001). Pigs fed the control diet had greater (P < 0.05) HCW than pigs fed the DDGS treatments. Pigs fed the control diet had lower IV and greater firmness score than pigs fed diets with added DDGS (P < 0.02). Adding fat sources to diets with DDGS improved these estimates of carcass firmness and tip to tip distance for suspended bellies (P < 0.001); coconut oil had a much greater effect than stearic acid (P < 0.001). In conclusion, adding beef tallow, palm oil, and coconut oil to diets with 40% DDGS improved efficiency of gain in finishing pigs. However, only coconut oil restored carcass firmness to levels at or above a corn-soybean diet without DDGS.; Swine Day, 2008, Kansas State University, Manhattan, KS, 2008