Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-24T03:57:49.180Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of chemical structure of fats upon their apparent digestible energy value when given to growing/finishing pigs

Published online by Cambridge University Press:  02 September 2010

J. Powles ,
J. Wiseman ,
D.J. A. Cole  and
B. Hardy
J. Powles
Affiliation:
University of Nottingham Department of Agriculture and Horticulture, Sutton Bonington, Loughborough LE12 5RD
J. Wiseman
Affiliation:
University of Nottingham Department of Agriculture and Horticulture, Sutton Bonington, Loughborough LE12 5RD
D.J. A. Cole
Affiliation:
University of Nottingham Department of Agriculture and Horticulture, Sutton Bonington, Loughborough LE12 5RD
B. Hardy
Affiliation:
Dalgety Agriculture Ltd, 180 Aztec West, Almondsbury, Bristol BS12 4TH
Get access

Abstract

Four metabolism trials were conducted. Trials 1 and 2 (Tl, T2) investigated degree of saturation of fats (ratio of unsaturated to saturated fatty acids, U/S) on digestible energy (DE) content. Fats evaluated were rape oil (RO) and tallow (T) for Tl (U/S 15·67 and 0·97 respectively) and RO and palm oil (PO) for T2 (U/S 15·33 and 0·85 respectively). Three fats of intermediary U/S for each trial were produced by blending the two fats in proportions to give U/S of 3·18,2·08 and 1·49 in both trials. Trials 3 and 4 (T3, T4) investigated the effect of free fatty acid (FFA) content of fats on DE value. Fats were soya-bean oil (SO) and soya-bean acid oil (SAO) for T3 (FFA 6·2 and 626·0 g/kg respectively) and T and tallow acid oil (TAO) for T4 (FFA 44·3 and 818·2 g/kg fat respectively). Three fats of intermediary FFA for each trial were formed by blending the two fats in the ratios of 72:25, 50: 50 and 25: 75 in both trials. The FFA content of the blends were 161·2, 316·1 and 471·1 g/kg fat for T3 and 237·8, 431·3 and 624·7 g/kg fat for T4. All trials evaluated five fats by substitution, at 40, 80 and 120 g/kg into a basal diet, in a cross-over design, with 16 gilts of 25 kg initial live weight evaluating 16 diets over four time periods. Diets were offered for 10 days followed by a 5-day collection period using the marker to marker technique. Fat content of food and faeces, with methodology based on acid hydrolysis, allowed calculation of apparent digestible fat (AFD) of experimental diets. Analysis of variance gave effects of fats (P < 0·001 for Tl, T3 and T4 and P = 0·014 for T2), rates of inclusion (P < 0·001 for all trials), and fats × rates (P > 0·05, P > 0·05, P < 0·001, P < 0·01 for T1, T2, T3 and T4 respectively). Extrapolation of the function obtained by regressing AFD of diets (y) on rate of inclusion of fat (x) to × = 1000 generated values for the fats. The product of the coefficient of apparent fat digestibility of fats and their respective gross energies gave DE values for fats which were MJ/kg: T1 RO = 35·8 and T = 31·2; T2 RO = 36·7 and PO = 33·1; T3 SO = 374 and SAO = 32·8 and T4 T = 33·8 and TAO = 28·9. Data for fat blends intermediary between the two fats showed that DE improved exponentially as a function of U/S and that DE declined linearly with increasing FFA content.

Keywords

digestible energyfat saturationfatty acidspigs
Type
Research Article
Information
Animal Production , Volume 57 , Issue 1 , August 1993 , pp. 137 - 146
Copyright
Copyright © British Society of Animal Science 1993

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Agricultural Research Council. 1981. The nutrient requirements of pigs. Commonwealth Agricultural Bureaux, Slough.Google Scholar
Agunbiade, J. A., Wiseman, J. and Cole, D. J. A. 1991. Nutritional evaluation of triple low rapeseed products for growing pigs. Animal Production 52: 509–520.Google Scholar
Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed. AOAC, Washington, DC.Google Scholar
Ballesta, M. C, Mafias, M., Mataix, F. J., Martinez-Victoria, E. and Seiquer, I. 1990. Long-term adaptation of pancreatic response by dogs to dietary fats of different degrees of saturation: olive and sunflower oil. British journal of Nutrition 64: 487–496.CrossRefGoogle ScholarPubMed
Bayley, H. S. and Lewis, D. 1965. The use of fats in pig feeding. II. The digestibility of various fats and fatty acids. journal of Agricultural Science 64: 373–378.CrossRefGoogle Scholar
British Standards Institution. 1980. Preparation of methyl esters of fatty acids. In British Standards methods of analysis fats and fatly oils. BS 684, section 2.34. London.Google Scholar
Carlson, W. E. and Bayley, H. S. 1968. Utilization of fat by young pigs: fatty acid composition of ingesta in different regions of the digestive tract and apparent and corrected digestibilities of corn oil, lard and tallow. Canadian journal of Animal Science 48: 315–322.CrossRefGoogle Scholar
Cera, K. R., Mahan, D. C, Cross, R. F., Reinhart, G. A. and Whitmoyer, R. E. 1988. Effect of age, weaning and postweaning diet on small intestinal growth and jejunal morphology in young swine, journal of Animal Science 66: 574–584.CrossRefGoogle ScholarPubMed
Deschodt-Lanckman, M., Robberecht, P., Camus, J. and Christophe, J. 1971. Short-term adaptation of pancreatic hydrolases to nutritional and physiological stimuli in adult rats. Biochimie 53: 789–796.CrossRefGoogle ScholarPubMed
Frazer, A. C. and Sammons, H. G. 1945. The formation of mono- and di-glycerides during the hydrolysis of triglyceride by pancreatic lipase. Biochemical journal 37: 122–127.CrossRefGoogle Scholar
Freeman, C. P. 1969. Properties of fatty acids in dispersions of emulsified lipid and bile salt and the significance of these properties in fat absorption in the pig and the sheep. British Journal of Nutrition 23: 249–263.CrossRefGoogle ScholarPubMed
Freeman, C. P. 1976. Digestion and absorption of fat. In Digestion and absorption in the fowl (ed. Boorman, K. N. and Freeman, B. M.), pp. 117–142. British Poultry Science, Edinburgh.Google Scholar
Freeman, C. P. 1984. The digestion, absorption and transport of fats — non-ruminants. In Fats in animal nutrition (ed. Wiseman, J.), pp. 105–122. Butterworths, London.CrossRefGoogle Scholar
Freeman, C. P., Holme, D. W. and Annison, E. F. 1968. The determination of the true digestibilities of interesterified fats in young pigs. British journal of Nutrition 22: 651–660.CrossRefGoogle ScholarPubMed
Frobish, L. T., Hays, V. W., Speer, V. C. and Ewan, R. C. 1970. Effect of fat source and level on utilisation of fat by young pigs. Journal of Animal Science 30:197–202.CrossRefGoogle ScholarPubMed
Hamilton, R. M. G. and McDonald, B. E. 1969. Effect of dietary fat source on the apparent digestibility of fat and the composition of faecal lipids of the young pig. Journal of Nutrition 97:33–41.CrossRefGoogle ScholarPubMed
Hillcoat, J. B. and Annison, E. F. 1974. The efficiency of utilisation of diets containing maize oil, tallow and tallow acid oil in the pig. Proceedings of the sixth symposium on energy metabolism in farm animals (ed. Menke, K. H., Lantzch, H. J. and Reichl, J. R.), publication of the European Association of Animal Production, no. 14, pp. 177–180.Google Scholar
Lloyd, L. E., Crampton, E. W. and Mackay, V. G. 1957. The digestibility of ration nutrients by three- vs. seven-week-old pigs. Journal of Animal Science 16: 383–388.CrossRefGoogle Scholar
Mateos, G. G. and Sell, J. L. 1981. Nature of the extra-metabolic effect of supplemental fat used in semi-purified diets for laying hens. Poultry Science 60:1925–1930.CrossRefGoogle Scholar
Mateos, G. G. and Sell, J. L. 1981. Metabolizable energy of supplemental fat as related to dietary fat level and methods of estimation. Poultry Science 60:1509–1515.CrossRefGoogle Scholar
Morgan, C. A., Whittemore, C. T. and Cockburn, J. H. S. 1984. The effect of level and source of protein, fibre and fat i n the diet on the energy value of compounded pig feeds. Animal Feed Science and Technology 11:11–34.CrossRefGoogle Scholar
Ockner, R. K., Pittman, J. P. and Yager, J. L. 1972. Differences in the intestinal absorption of saturated and unsaturated fatty acids. Gastroenterology 62: 981–992.CrossRefGoogle Scholar
Salvador-Torres, F. 1989. Utilisation of fat and oils in diets for broiler chickens. Ph.D. thesis, University of Nottingham.Google Scholar
Sewell, R. F. and Miller, I. L. 1965. Utilisation of various of dietary fats by baby pigs. Journal of Animal Science 24: 973–976.CrossRefGoogle Scholar
Sibbald, I. R. and Kramer, J. K. G. 1977. The true metabolizable energy values of fats and fat mixtures. Poultry Science 56: 2079–2086.CrossRefGoogle Scholar
Sibbald, I. R. and Kramer, J. K. G. 1978. The effect of the basal diet on the true metabolizable energy value of fat. Poultry Science 57: 685–691.CrossRefGoogle Scholar
Sklan, D. 1979. Digestion and absorption of lipids in chicks fed triglycerides or free fatty acids: synthesis of monoglycerides in the intestine. Poultry Science 58: 885–889.CrossRefGoogle ScholarPubMed
Stahly, T. S. 1984. Use of fats in diets for growing pigs. In Fats in animal nutrition (ed. Wiseman, J.), pp. 313–332. Butterworths, London.CrossRefGoogle Scholar
Swiss, L. D. and Bayley, H. S. 1976. Influence of the degree of hydrolysis of beef tallow on its absorption in the young pig. Canadian journal of Physiological Pharmacology 719–727.CrossRefGoogle ScholarPubMed
Wiseman, J. 1990. Variability in the nutritive value of fats for non-ruminants. In Feedstuff evaluation (ed. Wiseman, J. and Cole, D. J. A.), pp. 215–234. Butterworths, London.CrossRefGoogle Scholar
Wiseman, J. and Cole, D. J. A. 1987. The digestible and metabolizable energy of two fat blends for growing pigs as influenced by level of inclusion. Animal Production 45: 117–122.Google Scholar
Wiseman, J., Cole, D. J. A. and Hardy, B. 1990. The dietary energy values of soya-bean oil, tallow and their blends for growing/finishing pigs. Animal Production 50: 513–518.Google Scholar
Wiseman, J., Cole, D. J. A., Perry, F. G., Vernon, B. G. and Cooke, B. C. 1986. Apparent metabolisable energy values of fats for broiler chicks. British Poultry Science 27: 561–576.CrossRefGoogle ScholarPubMed
Wiseman, J. and Lessire, M. 1987. Interactions between fats of differing chemical content: apparent metabolisable energy values and apparent fat availability. British Poultry Science 28: 663–676.CrossRefGoogle ScholarPubMed
Wiseman, J., Salvador, F. and Craigon, J. 1991. Prediction of the apparent metabolizable energy content of fats fed to broiler chickens. Poultry Science 70: 1527–1533.CrossRefGoogle ScholarPubMed