Nutritional aspects of hydrogenated and regular soybean oil added to diets of broiler chickens
| Autor: | Zafrira Nitsan, S Mokady, A Dvorin, Z Zoref |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
Male
food.ingredient Weight Gain Soybean oil chemistry.chemical_compound Animal science food Dietary Fats Unsaturated Animals Amen chemistry.chemical_classification Unsaturated fat Fatty Acids Broiler food and beverages Fatty acid General Medicine Animal Feed Soybean Oil chemistry Lipogenesis Food Fortified lipids (amino acids peptides and proteins) Animal Science and Zoology Digestion Hydrogenation Saturation (chemistry) Energy Intake Energy Metabolism Chickens Polyunsaturated fatty acid |
| Zdroj: | Poultry science. 77(6) |
| ISSN: | 0032-5791 |
| Popis: | The objective of the present study was to evaluate the effect of degree of saturation of fat incorporated into broiler diets on performance and body fatty acid (FA) profile. The various degrees of saturation were achieved by using regular soybean oil (SO) and hydrogenated soybean oil (HSO), mixed at different proportions. The work was carried out on commercial broilers (Experiment 1) and on lines of chickens divergently selected for high (HF) or low (LF) abdominal fat (Experiment 2). Daily BW gain and gain:feed ratio increased and the amount of feed intake decreased as the dietary fat saturation decreased. Digestibility of total fat and of each of the FA was lowest in the HSO group and reached maximal values when 23% or more of the added oil was SO. The AMEn values of the diets were almost parallel to fat digestibility. The performance of the HF and LF chickens was affected by the degree of saturation similarly to that observed for the commercial stock. The degree of dietary fat saturation had very little effect on saturated FA (C16:0 and C18:0) in body lipids, reduced the level of monoenoic FA (C16:1 and C18:1), and raised that of polyunsaturated FA (PUFA) (C18:2, C18:3, and C20:4). Monoenoic FA were higher, whereas PUFA were lower in the HF than in the LF line. The improved AMEn in diets containing unsaturated fat is probably due to higher fat digestibility, direct deposition of PUFA in body lipids, and lower lipogenesis, associated with lower heat production. |
| Databáze: | OpenAIRE |
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