Effect of addition of tallow and lecithin in the diet of weanling piglets on the apparent total tract and ileal digestibility of fat and fatty acids

Souza, Teixeira; Peiniau, J.; Mounier, Anne-Marie; Aumaı̂tre, A.

doi:10.1016/0377-8401(94)00705-e

Cited by 25 publications

(11 citation statements)

References 22 publications

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“…However, the results are rather inconsistent. Improvements in fat digestibility and/or growth rate were noted by Jones et al, 35 De Rodas et al, 36 Superchi et al 37 and Jin et al,38 while no effects were noted by Frobish et al, 39 Van Wormer and Pollmann, 40 Øverland et al, 6 Reis de Souza et al, 41,42 Øverland and Sundstol, 43 Benatti et al 9 and Soares and Lopez-Bote. 44 The discrepancy is most likely attributable to differences in diet characteristics (mostly the fat fraction, type and level), to the type, fatty acid composition, level and mode of incorporation of the emulsifier and to antibiotics present in the diet.…”

Section: Resultsmentioning

confidence: 91%

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Dierick¹,

Decuypere²

2004

J Sci Food Agric

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Information on the addition of lipase and/or emulsifiers to less digestible or saturated fat sources, such as tallow or other animal fats, used in swine feeding is very limited. Therefore, in a 4 × 4 Latin square design, the effects of adding lipase (0.05% L5, microbial source) and/or an emulsifier (0.3% Lysoforte) on the apparent ileal (AID) and faecal (AFD) digestibility of the main nutrients and fatty acids in particular were studied with four ileal-cannulated growing pigs (female, initial live weight 20 kg) fed diets containing barley/soybean meal supplemented with 4% animal fat. The fat source contained 35% saturated (S) and 65% unsaturated (U) fatty acids. All diets were free of antibacterial substances (antibiotics, copper sulphate or zinc oxide beyond requirements), in order to avoid interactions between the parameters studied and the gut flora. Lipase addition did not affect the AID or AFD of fat. However, the digestibility of minor fatty acids (C6:0, C14:0) was significantly improved by lipase at both ileal and faecal level. On the other hand, lipase supplementation (P < 0.05) improved the AID of dry matter (DM) and energy as well as the AFD of DM, organic matter (OM), crude protein (CP), ash and energy. Addition of an emulsifier did not have any significant influence on the AID or AFD of fat, while the AID values of DM, OM, CP and energy as well as the AFD values of DM, OM, CP and ash were significantly (P < 0.05) improved. Adding lipase in combination with an emulsifier to the diets decreased (P < 0.05) the AID and AFD of fat, with minor effects on the AID and AFD of the non-fat components of the diet. The lack of improvement in the digestion of fat by exogenous lipase and/or emulsifier may be related to the rather high U/S ratio (0.65:0.35) of the animal fat source used and to the mode of incorporation of the emulsifier (no pre-dispersion in the fat source). Furthermore, during the trial the diets, stored at room temperature, showed a steady increase in their content of free fatty acids (to more than 700 g kg −1 fat), due to endogenous lipase activity, leaving less room for upgrading the digestion of animal fat by exogenous lipase and/or emulsifier.

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Section: Resultsmentioning

confidence: 91%

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Dierick¹,

Decuypere²

2004

J Sci Food Agric

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“…In piglets, Jin et al (1998) observed that the inclusion of 10 g lecithin/kg in a diet that contained 90 g tallow/kg increased GE, EE and N digestibility. Also in piglets, Reis de Souza et al (1995) reported that the inclusion of 15 g lecithin/kg diet increased fat digestibility but did not affect N or GE digestibility. Lecithin is more unsaturated and has a higher phospholipid content than animal fat.…”

Section: Total Tract Apparent Retentionmentioning

confidence: 97%

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Mandalawi

Lázaro

Redón³

et al. 2015

Animal Feed Science and Technology

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a b s t r a c tThe effects of the inclusion of raw glycerin (GLYC) and lecithin in the diet on egg production, egg quality and total tract apparent retention (TTAR) of dietary components was studied in brown egg-laying hens from 23 to 51 wk of age. The experimental design was completely randomized with six diets combined as a 2 × 3 factorial with two levels of GLYC (0 vs. 70 g/kg) and three animal fat to lecithin ratios (40:0, 20:20 and 0:40 g/kg). Each treatment was replicated eight times and the experimental unit was a cage with ten hens. Production was recorded by replicate every 28-d period and cumulatively. For the entire experiment, the inclusion of GLYC in the diet hindered feed conversion ratio per kilogram of eggs (2.071 vs. 2.039; P < 0.05) but did not affect any of the other production or egg quality traits studied. The replacement of animal fat by lecithin (40:0, 20:20 and 0:40 g/kg) increased egg weight (60.1, 60.7 and 61.8 g, respectively; P < 0.001) and egg mass production (56.8, 57.5 and 58.8 g/d, respectively; P < 0.01) and improved yolk color as measured by the DSM color fan (9.2, 9.2 and 9.5, respectively; P < 0.001) and feed conversion ratio per kilogram of eggs (2.072, 2.068 and 2.027, respectively; P < 0.05). Feed intake, egg production and body weight gain, however, were not affected. The inclusion of GLYC in the diet did not affect nutrient retention but lecithin inclusion improved TTAR of dry matter (P < 0.05), organic matter (P < 0.05), ether extract (P < 0.001) and gross energy (P < 0.001). In summary, the inclusion of 70 g glycerol/kg diet hindered feed conversion ratio per kilogram of eggs but did not affect any other production or digestibility trait. The replacement of animal fat by lecithin improved egg weight, egg yolk color and nutrient digestibility. Consequently, lecithin can be used as a lipid source in laying hen diets with beneficial effects on egg production.

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“…Faecal digestibility of fat and individual FA is commonly used, but, unlike ileal digestibility, it can be confused by microflora biohydrogenation of unsaturated FA in the hindgut (Reis De Souza et al, 1995;.…”

Section: Introductionmentioning

confidence: 99%

Fat and fatty acid digestibility of different fat sources in growing pigs

et al. 2007

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Effect of addition of tallow and lecithin in the diet of weanling piglets on the apparent total tract and ileal digestibility of fat and fatty acids

Cited by 25 publications

References 22 publications

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Fat and fatty acid digestibility of different fat sources in growing pigs

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