Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens

Autor: R Rodriguez-Sanchez, Francesc Guardiola, R. Sala, C Garcés-Narro, Ana C Barroeta, Alba Tres, Josep Gasa
Přispěvatelé: Producción Científica UCH 2019, UCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos
Rok vydání: 2019
Předmět:
Fatty Acids
Nonesterified
Aceites y grasas en nutrición
Soybean oil
Jejunum
Random Allocation
Animal physiology
Alimentació animal
Food science
Pollos - Alimentación
Avicultura
Ácidos grasos
chemistry.chemical_classification
0303 health sciences
Lipids in nutrition
digestive
oral
and skin physiology
Fatty acids in human nutrition
04 agricultural and veterinary sciences
General Medicine
Lipids
medicine.anatomical_structure
Animal Nutritional Physiological Phenomena
Digestion
Female
lipids (amino acids
peptides
and proteins)
food.ingredient
Ileum
Pollastres
Fisiologia animal
03 medical and health sciences
food
Starter
Àcids grassos en la nutrició
medicine
Animals
Gizzard
Animal feeding
030304 developmental biology
0402 animal and dairy science
Broiler
Fatty acid
Lipid Metabolism
Animal Feed
040201 dairy & animal science
Metabolisme dels lípids
Diet
Gastrointestinal Tract
body regions
Lipid metabolism
chemistry
Fatty acids
Duodenum
Animal Science and Zoology
Chickens
Chickens - Feeding and feeds
Zdroj: CEU Repositorio Institucional
Fundación Universitaria San Pablo CEU (FUSPCEU)
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de la UB
Universidad de Barcelona
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
ISSN: 0032-5791
DOI: 10.3382/ps/pez253
Popis: Este artículo se encuentra disponible en la siguiente URL: https://www.sciencedirect.com/science/article/pii/S0032579119480139?via%3Dihub#! The aim of the present study is to assess the effect of the dietary free fatty acid (FFA) content and dietary fat saturation degree on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broiler chickens. The 8 experimental diets resulted from replacing crude soybean oil with soybean acid oil from chemical refining, or crude palm oil with palm FA distillate from physical refining. Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA% (5, 15, 35, and 50%). Samples of digestive content (gizzard, duodenum, jejunum, and ileum) and excreta were collected at 14 D for the determination of the FA digestibility and lipid-class content. The total FA digestibility coefficients reported for the chickens fed S diets in the jejunum, ileum, and excreta were higher than for those fed P diets (P ≤ 0.02). The general greater digestibility of the unsaturated diets was mainly explained by a higher contribution of the ileum to the absorption of saturated FA. The dietary FFA content mainly affected the FA absorption process. The diets with 50% FFA presented lower saturated FA digestibility coefficients in the jejunum and ileum (P ≤ 0.03), and higher content of FFA in the ileum and excreta (P ≤ 0.014), in comparison to the diets with 5% FFA. The 15% FFA diets were not different from the 5% FFA diets, regarding the saturated FA digestibility in the jejunum and excreta, and the FFA content in the ileum and excreta. It was concluded that unsaturated diets with moderate content of dietary FFA (up to 15%) could be used in broiler-chicken starter diets, as they led to similar FA absorption and performance results to the diets with the lowest dietary FFA content. From the present study, it has also been concluded that dietary saturated FA content has a greater impact on FA absorption than the dietary FFA content has.
Databáze: OpenAIRE
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