Fats in poultry nutrition: Digestive physiology and factors influencing their utilisation

Ravindran, V.; Tancharoenrat, P.; Zaefarian, F.; Ravindran, G.

doi:10.1016/j.anifeedsci.2016.01.012

Cited by 161 publications

(181 citation statements)

References 131 publications

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“…In contrast, Zollitsch et al (1997) and Zhang et al (2011) reported that DM and N retention was not affected when different fat sources were included in the diet of 36 and 17-d-old broilers, respectively. Mateos and Sell (1981b), Leeson and Summers (2001) and Ravindran et al (2016) suggested that most of the contradictory information regarding the effect of supplemental fat on the digestibility of the other constituents of the diet, could be explained by differences in the source and level of fat used, as well as the type of bird and the characteristics of the control diet. The available information, together with the results of the current research, suggest that within practical levels of use, the beneficial effects of fat on nutrient retention increase as the level of supplemental fat increases.…”

Section: Coefficient Of Total Tract Apparent Retention and Ame Of Thementioning

confidence: 99%

“…Fats and oils are complex mixtures of mixed glycerides with smaller amounts of polar lipids, sterols, and fat-soluble vitamins. Despite their wide use in poultry diets, the complex chemical composition of lipid sources, together with methodological aspects related to the age of the bird, made fats a highly variable energy source, yielding a wide range of AME in the literature (reviewed by Ravindran 2016). Consequently, it is important to improve our knowledge on all these factors to increase the accuracy of AME reference values for the different lipid sources.…”

Section: Influence Of Source Of Fatmentioning

confidence: 99%

“…The increased use of cereals, by the bioenergy industry to produce ethanol from starch and biodiesel from oils has reduced the availability of these ingredients in poultry diets, leading to explore other co-products, such as lecithins, and reconstituted fats as a costeffective alternative to increase the energy concentration of the feeds (Ravindran 2016). Fats and oils are complex mixtures of mixed glycerides with smaller amounts of polar lipids, sterols, and fat-soluble vitamins.…”

Section: Influence Of Source Of Fatmentioning

confidence: 99%

“…Numerous authors (Blanch et al, 1996;Mossab et al, 2000;Pesti et al, 2002;Peña et al, 2014;Aardsma and Parsons, 2016) have reported also energy values for different fat sources higher than their corresponding GE value from 0.5 to 3.90 MJ/kg. Biologically, the AME of a given ingredient cannot be higher than its GE and consequently, these high values are caused either by problems related with the methodology used to estimate the energy content of the fat or to the beneficial effects of fat supplementation on the utilization of the non-fiber components of the diet (Mateos andSell, 1980a, 1981c;Ravindran et al, 2016). In this respect, Mateos and Sell (1982) reported that supplemental fat reduced rate of feed passage, facilitating the contact between nutrients and digestive enzymes, increasing thereby the utilization of other dietary components.…”

Section: Coefficient Of Total Tract Apparent Retention and Ame Of Thementioning

confidence: 99%

“…Fatty acids (FA) are less digestible when present in free form than when present as a part of the TAG molecule (Sklan, 1979). The presence of MAG in the chyme facilitates micelle formation and hence, the absorption of the FFA (Ravindran et al, 2016). Also, unsaturated FA are more polar and therefore more digestible than saturated FA (Renner and Hill, 1961).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

Dawood¹

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Section: Coefficient Of Total Tract Apparent Retention and Ame Of Thementioning

confidence: 99%

Section: Influence Of Source Of Fatmentioning

confidence: 99%

Section: Influence Of Source Of Fatmentioning

confidence: 99%

Section: Coefficient Of Total Tract Apparent Retention and Ame Of Thementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

Dawood¹

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The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

Kanakri

Carragher

Hughes

et al. 2017

Euro J Lipid Sci & Tech

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The type of fat used in formulating broiler chicken diets can affect growth performance, influence the fatty acid composition of different tissues and has consequences for bird health and nutritional value for the consumer. This study aimes to address the hypothesis of whether these effects are specifically due to the variation in the fatty acid composition of the diets, that is, the proportion of different saturates, monounsaturates (n‐7 and n‐9) or polyunsaturates (n‐3 or n‐6), or other factors (physical properties, solid/liquid and source, plant/animal). A total of 480 male Cobb 500 broilers are fed ad libitum on one of six diets containing 4% w/w of either: beef tallow, flaxseed, corn, canola, macadamia, or coconut oil (eight replicates/treatment) for 6 weeks. At harvest, there are no significant differences in productivity parameters nor in the crude lipid content of different tissues between dietary treatments. There are, however, substantial qualitative differences in the fatty acid profiles of all tissues. The levels of specific fatty acids in all tissues except the brain, are positively correlated with the levels of the same fatty acids in the diet however, the strength of the correlations varied between different fatty acids. Practical Applications: The results of the current study demonstrate that the dietary fatty acids types and proportions largely determines the fatty acid profile in edible tissues (meat, adipose, liver, and heart). The strong correlations and regressions between diet and tissue fatty acid levels validate the ability to predict the tissue fatty acid profile of broilers based on their dietary fat composition. Contrary to our hypothesis, dietary fat type had no influence on the growth parameters which makes us speculate whether such differences in similar studies only become apparent in situations where the birds are also under some level of environmental or social stress. This information will assist poultry feed manufacturers and broiler producers in making decisions about selection of fats with known nutritional and health benefits for inclusion in chicken feed. The relationship between the diet and breast meat fatty acid composition of 6‐week‐old male broilers (Cobb 500) fed diets containing 4% w/w of either tallow, flaxseed oil, corn oil, canola oil, macadamia oil, or coconut oil. Dietary fatty acid intake determined breast meat fatty acid composition with a strong positive linear correlation for 6 all fatty acid groups (saturates, omega‐9 and omega‐7 monounsaturates, omega‐3, and omega‐6 polyunsaturates and trans, R = 0.938–0.999, P < 0.01).

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Transfer of Lauric and Myristic Acid from Black Soldier Fly Larval Lipids to Egg Yolk Lipids of Hens Is Low

Kreuzer

Sandrock

Leiber

et al. 2021

Lipids

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Implementing insects, such as the black soldier fly larvae (BSFL), as animal feed commonly includes the previous removal of substantial amounts of fat. This fat may represent an as yet underutilized energy source for livestock. However, transfer of lauric and myristic acid, prevalent in BSFL fat and undesired in human nutrition, into animal-source foods like eggs may limit its implementation. To quantify this, a laying hen experiment was performed comprising five different diets (10 hens/diet). These were a control diet with soybean oil and meal and a second diet with soybean oil but with partially defatted BSFL meal as protein source. The other three diets were based on different combinations of partially defatted BSFL meal and fat obtained by two different production methods. Lauric acid made up half of the BSFL fat from both origins. Both BSFL fats also contained substantial amounts of myristic and palmitic acid. However, in the insect-based diets, the net transfer from diet to egg yolk was less than 1% for lauric acid, whereas the net transfer for myristic and palmitic acid was about 30% and 100%, respectively. The net transfer did not vary between BSFL originating from production on different larval feeding substrates. The results illustrate that hens are able to metabolize or elongate very large proportions of ingested lauric acid and myristic acid, which are predominant in the BSFL lipids (together accounting for as much as 37 mol%), such that they collectively account for less than 3.5 mol% of egg yolk fatty acids.

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Fats in poultry nutrition: Digestive physiology and factors influencing their utilisation

Cited by 161 publications

References 131 publications

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

Transfer of Lauric and Myristic Acid from Black Soldier Fly Larval Lipids to Egg Yolk Lipids of Hens Is Low

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