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Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs.
J Anim Sci. 2014 Jul; 92(7):2980-6.JA

Abstract

A total of 108 barrows (6.67 ± 0.03 kg BW) were assigned to 12 dietary treatments in a 4 × 3 factorial design plus a corn-soybean meal control diet to evaluate the effect of lipid source and peroxidation level on DE, ME, and apparent total tract digestibility (ATTD) of DM, GE, ether extract (EE), N, and C in young pigs. Main effects were lipid source (corn oil [CN], canola oil [CA], poultry fat [PF], and tallow [TL]) and peroxidation level (original lipids [OL], slow oxidation [SO] of lipids heated for 72 h at 95°C, or rapid oxidation [RO] of lipids heated for 7 h at 185°C). Pigs were provided ad libitum access to diets for 28 d followed by an 8-d period of controlled feed intake equivalent to 4% BW daily. Diets were formulated based on the ME content of CA with the standardized ileal digestible Lys, Met, Thr, Trp, total Ca, and available P:ME balanced relative to NRC (1998) recommendations. Lipid peroxidation analysis indicated that compared with the OL, SO and RO had a markedly increased concentrations of lipid peroxidation products, and the increase of peroxidation products in CN and CA were greater than those in PF and TL. Addition of lipids to diets increased (P < 0.05) ATTD of EE and tended to improve (P = 0.06) ATTD of GE compared with pigs fed the control diet. Feeding CN or CA increased (P < 0.05) ATTD of DM, GE, EE, N, and C compared with feeding TL, while feeding PF improved (P < 0.05) ATTD of GE and EE and tended to increase (P = 0.06) ATTD of C compared with TL. Pigs fed CN had increased (P = 0.05) percentage N retention than pigs fed TL. No peroxidation level effect or interaction between lipid source and peroxidation level on DE and ME was observed. Lipid source tended (P = 0.08) to affect DE but not ME values of experimental lipids (P > 0.12). Digestible energy values for CA (8,846, 8,682, and 8,668 kcal/kg) and CN (8,867, 8,648, and 8,725 kcal/kg) were about 450 kcal/kg greater than that of TL (8,316, 8,168, and 8,296 kcal/kg), with PF being intermediate (8,519, 8,274, and 8,511 kcal/kg), for OL, SO, and RO lipids, respectively, respectively. In conclusion, lipid source affected ATTD of dietary DM, GE, EE, N, and C, and N retention and tended to influence the DE value of the lipid but did not significantly affect their ME value. Rapid and slow heating of lipids used in this study increased lipid peroxidation products but had no detectable effects on nutrient and energy digestibility as well as DE and ME values of the various lipids.

Authors+Show Affiliations

University of Minnesota, St. Paul 55108.USDA-ARS-National Laboratory for Agriculture and the Environment, Ames, IA 50011 brian.kerr@ars.usda.gov.University of Minnesota, St. Paul 55108.USDA-ARS-National Laboratory for Agriculture and the Environment, Ames, IA 50011.West Central Research and Outreach Center, Morris, MN 56267.University of Minnesota, St. Paul 55108.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24879758

Citation

Liu, P, et al. "Influence of Thermally Oxidized Vegetable Oils and Animal Fats On Energy and Nutrient Digestibility in Young Pigs." Journal of Animal Science, vol. 92, no. 7, 2014, pp. 2980-6.
Liu P, Kerr BJ, Chen C, et al. Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs. J Anim Sci. 2014;92(7):2980-6.
Liu, P., Kerr, B. J., Chen, C., Weber, T. E., Johnston, L. J., & Shurson, G. C. (2014). Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs. Journal of Animal Science, 92(7), 2980-6. https://doi.org/10.2527/jas.2012-5711
Liu P, et al. Influence of Thermally Oxidized Vegetable Oils and Animal Fats On Energy and Nutrient Digestibility in Young Pigs. J Anim Sci. 2014;92(7):2980-6. PubMed PMID: 24879758.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs. AU - Liu,P, AU - Kerr,B J, AU - Chen,C, AU - Weber,T E, AU - Johnston,L J, AU - Shurson,G C, Y1 - 2014/05/30/ PY - 2014/6/1/entrez PY - 2014/6/1/pubmed PY - 2015/2/20/medline KW - energy KW - lipid source KW - nitrogen retention KW - oxidation level KW - young pigs SP - 2980 EP - 6 JF - Journal of animal science JO - J Anim Sci VL - 92 IS - 7 N2 - A total of 108 barrows (6.67 ± 0.03 kg BW) were assigned to 12 dietary treatments in a 4 × 3 factorial design plus a corn-soybean meal control diet to evaluate the effect of lipid source and peroxidation level on DE, ME, and apparent total tract digestibility (ATTD) of DM, GE, ether extract (EE), N, and C in young pigs. Main effects were lipid source (corn oil [CN], canola oil [CA], poultry fat [PF], and tallow [TL]) and peroxidation level (original lipids [OL], slow oxidation [SO] of lipids heated for 72 h at 95°C, or rapid oxidation [RO] of lipids heated for 7 h at 185°C). Pigs were provided ad libitum access to diets for 28 d followed by an 8-d period of controlled feed intake equivalent to 4% BW daily. Diets were formulated based on the ME content of CA with the standardized ileal digestible Lys, Met, Thr, Trp, total Ca, and available P:ME balanced relative to NRC (1998) recommendations. Lipid peroxidation analysis indicated that compared with the OL, SO and RO had a markedly increased concentrations of lipid peroxidation products, and the increase of peroxidation products in CN and CA were greater than those in PF and TL. Addition of lipids to diets increased (P < 0.05) ATTD of EE and tended to improve (P = 0.06) ATTD of GE compared with pigs fed the control diet. Feeding CN or CA increased (P < 0.05) ATTD of DM, GE, EE, N, and C compared with feeding TL, while feeding PF improved (P < 0.05) ATTD of GE and EE and tended to increase (P = 0.06) ATTD of C compared with TL. Pigs fed CN had increased (P = 0.05) percentage N retention than pigs fed TL. No peroxidation level effect or interaction between lipid source and peroxidation level on DE and ME was observed. Lipid source tended (P = 0.08) to affect DE but not ME values of experimental lipids (P > 0.12). Digestible energy values for CA (8,846, 8,682, and 8,668 kcal/kg) and CN (8,867, 8,648, and 8,725 kcal/kg) were about 450 kcal/kg greater than that of TL (8,316, 8,168, and 8,296 kcal/kg), with PF being intermediate (8,519, 8,274, and 8,511 kcal/kg), for OL, SO, and RO lipids, respectively, respectively. In conclusion, lipid source affected ATTD of dietary DM, GE, EE, N, and C, and N retention and tended to influence the DE value of the lipid but did not significantly affect their ME value. Rapid and slow heating of lipids used in this study increased lipid peroxidation products but had no detectable effects on nutrient and energy digestibility as well as DE and ME values of the various lipids. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/24879758/Influence_of_thermally_oxidized_vegetable_oils_and_animal_fats_on_energy_and_nutrient_digestibility_in_young_pigs_ L2 - https://academic.oup.com/jas/article-lookup/doi/10.2527/jas.2012-5711 DB - PRIME DP - Unbound Medicine ER -