Characteristics of lipids and their feeding value in swine diets

Abstract

In livestock diets, energy is one of the most expensive nutritional components of feed formulation. Because lipids are a concentrated energy source, inclusion of lipids are known to affect growth rate and feed efficiency, but are also known to affect diet palatability, feed dustiness, and pellet quality. In reviewing the literature, the majority of research studies conducted on the subject of lipids have focused mainly on the effects of feeding presumably high quality lipids on growth performance, digestion, and metabolism in young animals. There is, however, the wide array of composition and quality differences among lipid sources available to the animal industry making it essential to understand differences in lipid composition and quality factors affecting their digestion and metabolism more fully. In addition there is often confusion in lipid nomenclature, measuring lipid content and composition, and evaluating quality factors necessary to understand the true feeding value to animals. Lastly, advances in understanding lipid digestion, post-absorption metabolism, and physiological processes (e.g., cell division and differentiation, immune function and inflammation); and in metabolic oxidative stress in the animal and lipid peroxidation, necessitates a more compressive assessment of factors affecting the value of lipid supplementation to livestock diets. The following review provides insight into lipid classification, digestion and absorption, lipid peroxidation indices, lipid quality and nutritional value, and antioxidants in growing pigs.

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

“…Autoxidation consists of the reaction between oxygen and unsaturated fatty acids that occurs via an auto-catalytic process that, in turn, consists of a free radical chain mechanism. The high degree of unsaturation makes this oil highly susceptible to oxidation during processing and storage, due to such factors as heat, light, and oxygen 13,14 . As a result of the oxidation of polyunsaturated fatty acids PUFAs , the vitamins in the oil may lose some of their biological properties and may even form toxic products, some of which may be carcinogenic in nature 15 .…”

“…Meanwhile, the main chemical changes consist of increases in the concentration of free fatty acids and polar components and decreases in unsaturated fatty acid content, flavor quality, and nutritive value due to the degradation of minor compounds that affect the organoleptic and nutraceutical properties of the oils 13 . Autoxidation is the most common form of deterioration that occurs during the storage of edible oils.…”

“…A variety of physicochemical changes occur to oils during lipid degradation, such as the main physical changes of increased viscosity and foaming, as well as color changes and a decreased smoke-point 12,13 . Meanwhile, the main chemical changes consist of increases in the concentration of free fatty acids and polar components and decreases in unsaturated fatty acid content, flavor quality, and nutritive value due to the degradation of minor compounds that affect the organoleptic and nutraceutical properties of the oils 13 .…”

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats

“…Fatty acids in dietary lipids have been implicated in the response of serum lipids to feeding different oils and fats [17]. The current study attempted to examine the probable benefits of the modified mutton on the rat serum lipids.…”

Determination of the digestibility of the protein, amino acids and energy of full fat canola in growing pigs

“…El aceite de canola se caracteriza por su bajo contenido (7 %) de ácidos grasos saturados, su alto contenido en ácido grasos mono-insaturados (MUFA) y poli-insaturados (PUFA), incluyendo 61 % de ácido oleico, 21 % de ácido linoleico y 11 % de ácido alfa linolénico (20) . El aceite de canola tiene un punto de fusión entre -10 y -5 °C y tiene un índice de per-oxidación de 40 (21) , lo que lo convierte en un aceite susceptible de ser per-oxidado. La semilla de canola también es rica en fibra detergente neutra (FDN) 16 %, fibra detergente ácido (FDA) 12 % y lignina ácida 5 %, además de que alrededor del 36 % de su proteína está ligada a FDN y el 22 % está ligada a FDA (22) .…”