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Effect of Free Fatty Acid Content on the Digestible Energy Value of Soyabean Oil and Tallow Fed to Growing / Finishing Pigs.

Published online by Cambridge University Press:  24 November 2017

J. Powlesa ,
J Wiseman ,
D J A Cole  and
B Hardy
J. Powlesa
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
J Wiseman
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
D J A Cole
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
B Hardy
Affiliation:
Dalgety Agriculture Ltd, 180 Aztec West, Almondsbury, Bristol BS12 4TH
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Extract

In addition to the degree of saturation, the second major chemical variable that influences the dietary energy value of fats is the free fatty acid (FFA) content. Whilst it is appreciated that the digestible energy (DE) value of a hydrolysed fat (i.e. with a high FFA content) is lower than that of the same fat prior to hydrolysis, quantifying the response remains to be studied. Previous attempts to evaluate the effect of increasing FFA content have often been confounded with variability in degree of saturation. Accordingly it was the objective of the current study to examine the DE value of fats of varying FFA content but of constant degree of saturation.

Type
Pigs
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 129
Copyright
Copyright © The British Society of Animal Production 1993

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