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The interaction between dietary lipids and fibre in the sheep 2. Digestibility studies

Published online by Cambridge University Press:  02 September 2010

C. Devendra  and
D. Lewis
C. Devendra
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics
D. Lewis
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics
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Summary

Digestibility studies were carried out to establish the inter-relationship between crude fibre and total lipid digestibility in the presence of added calcium or non-ionic detergents. Three levels of calcium, corresponding to daily intakes of 2·3, 4·8 and 22·9 g per sheep, were used in a predominantly ground barley diet (65 to 73%) to which was added 8% beef tallow or maize oil. Two non-ionic detergents were used at 0·1% of the diet: nonyl phenol ethylene oxide and fatty alcohol combined with 3 molecules of ethylene oxide.

With a daily intake of 2·3 or 4·8 g calcium per sheep, supplementation with fat resulted in a reduced fibre digestibility. When the intake was increased to 22·9 g, there was a significant improvement (P<0·05) only for the maize-oil-supplemented diet. Increasing calcium intake, associated with increased calcium digestibility, significantly (P<0·05) depressed total lipid digestibility. Intake of 4·8 g calcium per day was associated with the highest calcium digestibility of 33% digestibility units and the total lipid digestibility of 94%. Maize oil was better digested than beef tallow with the lower level of calcium; the position was reversed with the higher level of calcium supplementation. No advantages were found for crude fibre and total lipid digestibility when detergents were added.

A possible mechanism by which the physical wetting of dietary lipids causes decreased digestibility of the fibre component is discussed.

Type
Research Article
Information
Animal Production , Volume 19 , Issue 1 , August 1974 , pp. 67 - 76
Copyright
Copyright © British Society of Animal Science 1974

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References

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