Nutritional aspects of hydrogenated and regular soybean oil added to diets of broiler chickens

被引:31
作者
Dvorin, A
Zoref, Z
Mokady, S
Nitsan, Z
机构
[1] Agr Res Org, Volcani Ctr, Inst Anim Sci, IL-50250 Bet Dagan, Israel
[2] Miloubar Cent Food Mill, MP Oshrat, Israel
[3] Technion Israel Inst Technol, IL-32000 Haifa, Israel
关键词
dietary fat saturation; broiler; body fatty acids profile; metabolizable energy;
D O I
10.1093/ps/77.6.820
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
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 AME(n), 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 (C-16:0 and C-18:0) in body Lipids, reduced the level of monoenoic FA (C-16:1 and C-18:1), and raised that of polyunsaturated FA (PUFA) (C-18:2, C-18:3, and C-20:4). Monoenoic FA were higher, whereas PUFA were lower in the HF than in the LF line. The improved AME, 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.
引用
收藏
页码:820 / 825
页数:6
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