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The aim of this study is to assess how the fat molecular structure and its glycerol-to-fatty acid ratio (G : FA) affect the fatty acid (FA) apparent absorption of palm oils in broiler chickens. The experimental diets were the result of a basal diet supplemented with 6% of different palm oils. Native palm oil (N), rich in triacylglycerols, was the positive control (T1), and acid palm oil (A), rich in free FA, was the negative control (T2). In order to improve the nutritive value of A, two different nutritional strategies were performed. The first strategy was achieved by adding increasing amounts of free glycerol (G) (4% (T3), 8% (T4) and 16% (T5)) to A, and the second one by adding increasing amounts of mono- (MAG) and diacylglycerols (DAG), coming from re-esterified palm oil (E) (40% (T6), 70% (T7), and 100% (T8)) to A. As a result, eight dietary treatments were formulated with a G : FA ratio ranging from 0.04 to 0.67. These treatments were randomly assigned to 192 one-day-old female broiler chickens (Ross 308), distributed in 48 cages. The results showed how, by keeping the G : FA ratio constant (0.33 mol/mol), the diet with a high MAG and DAG content (T7) achieved higher saturated FA apparent absorption values than did the diet with a high triacylglycerol content (T1) and this, in turn, more than did the diet with a high free FA content (T4). The behavior of oils with high or low G : FA ratio was dependent on whether G was in a free state or esterified as part of acylglycerol molecules. Thus, increasing amounts of G to A did not enhance the total FA apparent absorption, but rather quite the opposite, even impairing the absorption of mono- and polyunsaturated FA. However, increasing amounts of E (rich in MAG and DAG) to A (rich in FFA) did enhance total FA apparent absorption, primarily due to the increased absorption of saturated FA. In conclusion, the greater the G : FA ratio of a palm oil, the greater the absorption of total FA, as long as G is esterified as part of acylglycerol molecules. Thus, the re-esterification process for obtaining E makes sense in order to give added value to A, achieving even greater digestibility values than does its corresponding N. [ABSTRACT FROM AUTHOR]

Re-esterified oils are new fat sources obtained from the chemical esterification of acid oils with glycerol (both economically interesting by-products from oil refining and biodiesel industries, respectively). The different fatty acid (FA) positional distribution and acylglycerol composition of re-esterified oils may enhance the apparent absorption of saturated fatty acids (SFA) and, therefore, their overall nutritive value, which might lead to an increased deposition of SFA. The aim of the present study was to investigate the potential use of re-esterified palm oils, in comparison with their corresponding acid and native oils in fattening pig diets, studying their effects on fatty acid apparent absorption, acylglycerol and free fatty acid (FFA) composition of feces, growth performance, carcass-fat depots and fatty acid composition of backfat. Seventy-two crossbred boars and gilts (average weight of 24.7±2.55 kg) were blocked by initial BW (nine blocks of BW for each gender), housed in adjacent individual boxes, and fed one of the four dietary treatments, which were the result of a basal diet supplemented with 4% (as-fed basis) of native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono- and diacylglycerols (PEL), or re-esterified palm oil high in mono- and diacylglycerols (PEH). Regarding results from the digestibility balance, PA and PN showed similar apparent absorption coefficients (P>0.05), despite the high, FFA content of the former. However, re-esterified palm oils (both PEL and PEH) showed a higher apparent absorption of total FA than did their corresponding native and acid oils (P<0.001), mainly due to the increased apparent absorption of SFA (P<0.001). This resulted in a greater feed efficiency and an increased deposition of SFA in backfat of pigs fed PEH, when compared with those fed PA (P<0.05), although no differences were found for carcass-fat depots (P>0.05). We conclude that re-esterified oils are interesting fat sources to be considered in fattening pigs. [ABSTRACT FROM PUBLISHER]

Re-esterified oils are new fat sources obtained from chemical esterification of acid oils with glycerol (both economically interesting by-products from oil refining and biodiesel industries, respectively). The different fatty acid (FA) positional distribution and acylglycerol composition of re-esterified oils may enhance the apparent absorption of saturated fatty acids (SFA) and, thus, their overall nutritive value. The aim of the present study was to investigate the potential use of re-esterified palm oils, in comparison with their corresponding acid and native oils, and also with an unsaturated fat source in weaning-piglet diets. The parameters assessed were: FA apparent absorption, acylglycerol and free fatty acid (FFA) composition of feces, and growth performance. One-hundred and twenty weaning piglets (average weight of 8.50±1.778 kg) were blocked by initial BW (six blocks) and randomly assigned to five dietary treatments, resulting in four piglets per pen and six replicates per treatment. Dietary treatments were a basal diet supplemented with 10% (as-fed basis) of native soybean oil (SN), native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono- (MAG) and diacylglycerols (DAG) (PEL), or re-esterified palm oil high in MAG and DAG (PEH). Results from the digestibility balance showed that SN reached the greatest total FA apparent absorption, and statistically different from PN, PA and PEL (P<0.05). There were no statistical differences among palm-oil sources (P>0.05), but PEH achieved the greatest total FA apparent absorption. Animals fed PEL, despite the fact that PEL oil contained more sn-2 SFA, did not show an improved absorption of SFA (P>0.05). Animals fed PA and PN showed similar apparent absorption coefficients (P>0.05), despite the high FFA content of PA oil. The acylglycerol and FFA composition of feces was mainly composed of FFA. There were no significant differences in growth performance (P>0.05). Results of the present study suggest that, despite the different acylglycerol structure of re-esterified oils, there were no significant differences in digestibility or performance with respect to their corresponding PN and PA oils in weaning-piglet diets. [ABSTRACT FROM PUBLISHER]

Fat content in poultry meat is relatively low (2.8 g/100 g breast and 13 g/100 g thigh) and with a positive unsaturated/saturated fatty acid ratio, from a human health point of view. It is well established that we can modify lipid fraction through dietary strategies in order to improve nutritive value. When the dietary polyunsaturated fatty acid (PUFA) level increases, the PUFA content in the chicken tissues also increases. But this enrichment in PUFA, especially in omega-3, leads to a higher number of double bonds in the meat and this provokes different consequences. The use of dietary PUFA fat causes a decrease in the body fat deposition in broilers. Furthermore, an increase in the degree of PUFA in meat enhances the development of organoleptic problems and increases the susceptibility to oxidation. Since antioxidants, especially vitamin E, protect PUFA from oxidation damage, its inclusion in chicken diets must be assured. Alpha-Tocopherol (alpha-Toc) content in poultry meat increases linearly as the dietary alpha-Toc supplementation increases, but it is affected by the PUFA content. As the dietary PUFA level increases, the alpha-Toc content of chicken meat decreases. To achieve the same tissue alpha-Toc concentration, the vitamin E requirements increase by 2.5 and 3.7 mg per each g of dietary PUFA. The potential healthy beneficial effect of PUFA enriched meat will be limited if the antioxidant content, such as vitamin E, which prevents oxidation, is not assured. The dietary supplementation with alpha-Toc and PUFA should be adjusted depending on our aims: nutrient enrichment and/or lipid oxidation minimization. [ABSTRACT FROM PUBLISHER]

Simple Summary: Acid oils and fatty acid distillates are by-products from the edible oil refining industry that are rich in free fatty acids. Their use as feed ingredients is a way to valorize them in order to increase the sustainability of the food chain; however, differences in the animal productive parameters when using them have been reported. The objective of this study is their characterization and the identification of their sources of variability. Results have revealed a high variability in their composition, being influenced both by the botanical origin of de crude oil and by the type of refining process. Thus, the analytical control and standardization of these by-products is of outmost importance to guarantee a standardized quality which would increase their value as feed ingredients. Remarkably, almost all samples showed some compositional values above the limits recommended by some feed fat guidelines, which suggests that the production of these by-products must be standardized and improved, and some of the thresholds should probably be revised. Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil's botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients. [ABSTRACT FROM AUTHOR]

A factorial design was used to study the effect of changes in broiler feed on the composition and consumer acceptability of chicken meat. One week before slaughter, 1.25% dietary fish oil was removed from the feed and replaced by other fat sources (animal fat or linseed oil) or we continued with fish oil, and diets were supplemented with Zn (0, 300, or 600 mg/kg), and Se (0 or 1.2 mg/kg as sodium selenite or 0.2 mg/kg as Se-enriched yeast). The changes in dietary fat led to distinct fatty acid compositions of mixed raw dark and white chicken meat with skin. The fish oil diet produced meat with the highest eicosapentanoic acid (EPA) and docosahexanoic acid (DIE[A) content, whereas the linseed oil diet led to meat with the highest content in total n-3 polyunsaturated acids (PUFA), especially linolenic acid. However, meat from animals on the animal fat diet was still rich in very long-chain n-3 PUFA. Se content was affected by Se and Zn supplements. Se content increased with Zn supplementation. However, only Se from the organic source led to a significant increase in this mineral in meat compared with the control. Consumer acceptability scores and TBA values of cooked dark chicken meat after 74 d or after 18 mo of frozen storage were not affected by any of the dietary factors studied. [ABSTRACT FROM AUTHOR]

This experiment studied the effect of broiler breeder nutritional strategies on uniformity, carcass traits, tibia parameters, and behavior during rearing and prebreeder periods (up to 22 wk of age). One-day-old pullets (n = 384) were randomly assigned to 4 treatments arranged as a 2 × 2 factorial, with 2 fiber levels (control vs. fibrous diet, 15% diluted in AMEn and nutrient content) and 2 vitamin C feed inclusions (0 vs. 200 mg/kg). At 6, 15, and 22 wk, blood sampling was carried out (4 birds/replicate) to determine serum alkaline phosphatase (ALP) levels, and behavior was observed by visual scan sampling. At 22 wk, carcass traits, tibia parameters, and intestinal morphology were assessed (2 birds/replicate), and tail- and wing-feather integrity of all birds were scored. Fibrous diet did not modify BW uniformity, mortality, or tibia growth when compared with control diet. Pullets fed the fibrous diet had lower tibia breaking strength, elastic modulus, and ash content values (P < 0.05). They also had lower ALP serum level at 6 and 22 wk (P < 0.05), their breast muscle was less developed (18.5 vs. 19.8%, P < 0.05), and their abdominal fat deposition was higher (1.14 vs. 0.87%, P < 0.05). At 15 and 22 wk, they performed, on average, 97% less grasping feather pecking and 45% less non–food object pecking behaviors, and their wing-feather score was lower (P < 0.05) at 22 wk. Tail- and wing-feather scores of the control treatments were reduced by vitamin C inclusion (tail: 0.30 vs. 1.15, P < 0.05; wing: 0.98 vs. 1.26, P < 0.05) at 22 wk. In conclusion, fibrous diet improves carcass traits (reduces breast muscle and increases abdominal fat deposition), deteriorates bone mineral deposition and thus skeletal strength, and reduces stereotypic behaviors, improving wing-feather integrity. Vitamin C inclusion improves tail- and wing-feather integrity of lower in feed allowance. [ABSTRACT FROM AUTHOR]

A study was conducted to evaluate the interaction among 3 levels of Ca and 4 levels of nonphytate phosphorus (NPP) on broiler performance, bone ash, and whole-body fractional retention of Ca and P. Ross male broiler-chicks (n = 420) were sorted by BW at d 1 posthatch and assigned to 5 cages/diet with 7 birds/cage. Twelve diets were arranged in a 3 × 4 factorial of 3 levels Ca (at 0.5, 0.7, or 0.9%) and 4 levels NPP (at 0.25, 0.31, 0.38, or 0.45%) with a high dose of phytase (1,150 U/kg) in all diets. On d 14, chickens were euthanized and the right tibia was collected from 3 birds/replicate; the rest of the animals were used to measure whole-body Ca and P retention. An interaction was observed between the level of Ca and NPP on feed intake (FI), tibia weight, and bone-ash content (P < 0.05). Increasing the level of NPP from 0.25 to 0.38% increased FI (P < 0.05) on chickens fed the high-Ca diet (0.9%), but not with Ca at 0.5 or 0.7%. Broilers achieved their greatest weight gain (WG) and bone formation with 0.7% Ca and 0.38% NPP. Increasing the dietary Ca decreased its fractional retention from 74% with dietary Ca at 0.5 to 46% with Ca at 0.9%. The increase in the levels of dietary P steadily increased the fractional retention of Ca from 53 to 61%, and increased the whole-body Ca content (g/kg BW). It can be concluded that a dietary level of 0.38% NPP/kg in diets containing a high dose of phytase (1,150 U/kg) and 0.7% Ca are adequate to ensure broiler performance and bone ash of broilers from d 0 to d 14 posthatch. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the potential use of re-esterified oils, differing in their degree of saturation and molecular structure, in comparison with their corresponding acid and native oils in broiler chicken diets. For this purpose, 144 oned- old female broiler chickens were randomly distributed in 48 cages. Birds were fed a basal diet supplemented with 6% of native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono- (MAG) and diacylglycerols (DAG) (PEL), re-esterified palm oil high in MAG and DAG (PEH), native soybean oil (SN), acid soybean oil (SA), re-esterified soybean oil low in MAG and DAG (SEL), or re-esterified soybean oil high in MAG and DAG (SEH), which resulted in a 2 x 4 factorial arrangement. Digestibility balances showed that the degree of saturation of fat generally exerted a greater impact than did the fat molecular structure. The dietary utilization of S sources was higher than that of P sources. However, the increased sn-2 saturated fatty acid (SFA) content of EL oils in the starter period and the increased MAG and DAG content of EH oils in the grower-finisher period yielded favorable effects on the SFA apparent absorption, especially in those birds fed re-esterified palm oils. The excreta acylglycerol and free fatty acid composition was mainly composed of free fatty acids, and their amount almost paralleled the results observed for SFA apparent absorption. For growth performance, birds fed S exhibited better feed conversion ratios and lower abdominal fat-pad weights than did those fed P. The fatty acid composition of abdominal adipose tissue was also mainly affected by the degree of saturation of dietary fat sources. We concluded that re-esterified oils, mainly from P sources, can be used in broiler chicken diets as alternative fat sources since they show similar or even higher total fatty acid apparent absorption than do their corresponding native and acid oils, with small changes in abdominal adipose tissue fatty acid composition. [ABSTRACT FROM AUTHOR]

Re-esterified oils contain higher proportions of mono- and diacylglycerols, and also higher proportions of saturated fatty acids (SFA) at the sn- 2 position of acylglycerol molecules than does a native oil with the same degree of saturation, which enhances the apparent absorption of SFA. Moreover, as happens with native oils, their nutritive value could be further improved by blending re-esterified oils of extreme degrees of saturation. Therefore, the aim of the current study was to assess the effect of increasing the dietary unsaturated-to-saturated fatty acid ratio (UFA:SFA) by adding re-esterified soybean oil in replacement of re-esterified palm oil, on fatty acid (FA) apparent absorption and its consequences on growth performance, carcass fat depots, and FA composition of abdominal adipose tissue. For this purpose, one hundred twenty 1-day-old female broiler chickens were randomly distributed in 30 cages. The 2 pure re-esterified oils, together with 3 re-esterified oil blends, were included in the basal diet at 6%. The increasing dietary UFA:SFA ratio resulted in an improved total FA apparent absorption (linear effect for the starter period, P = 0.001; quadratic effect for the growerfinisher period, P = 0.006) and, therefore, an improved feed conversion ratio (FCR) for the overall period (linear effect, P = 0.003). In the starter period, the improved fat absorption was due to the growing presence of linoleic acid and the enhanced absorption of SFA, mono- and polyunsaturated FA (associative effects among FA; P < 0.05). In the growing-finishing period, however, the absorption of mono- and polyunsaturated FA was not affected (P > 0.05). The UFA:SFA ratio of the abdominal adipose tissue varied in the same direction, but to a lesser extent than that of the diet. Whilst the deposited-to-absorbed ratio of polyunsaturated FA remained relatively constant as the dietary UFA:SFA ratio increased, the deposited-to-absorbed ratio of SFA increased, and that of monounsaturated FA decreased. Taken together, the addition of re-esterified soybean oil in replacement of re-esterified palm oil improved fat absorption, but no synergism was observed between re-esterified oils. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of different dietary fatty acid profiles on the main fat depots of broiler chickens: skin including s.c. fat (SK) and abdominal fat pad (AF). One hundred forty-four female broiler chickens were fed a low-fat diet (B; 0.5% of added fat) or diets supplemented with 10% of tallow (T), sunflower oil rich in oleic acid (SOO), sunflower oil rich in linoleic acid (SOL), linseed oil rich in linolenic acid (LO), or a mix of fats (M: 55% of T + 35% of LO + 10% SOL) that contained one-third each of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. The animals were housed in 36 cages and were randomly distributed into 6 dietary treatments with 6 replicates each. Experimental diets were evaluated for apparent total fatty acid availability and AME. On d 42, birds were slaughtered to determine the weight of AF and SK and fatty acid profile. Regarding the diets containing 10% added fat, the highest saturated diet (1) resulted in the lowest values of apparent total fatty acid availability and percentage of AME. Animals fed the most polyunsaturated diet (LO) had a lower SK deposition than those fed the saturated diet, on both an absolute (LO: 145 vs. T: 159 and M: 168 g; P < 0.001) and a relative basis (LO: 6.94 vs. T: 7.39 and M: 7.52 g/100 g of BW; P < 0.001). Furthermore, the lowest AF depot was observed in the LO diet (LO: 26.3 g vs. T: 37.6 and M: 39.9 g; P < 0.001). The added fat treatments caused significant but similar changes in fatty acid profile of both studied tissues. In conclusion, feeding broiler chickens polyunsaturated fatty acids, in comparison to dietary saturated fatty acids, reduced the amount of both AF and SK by approximately 30 and 9%, respectively. [ABSTRACT FROM AUTHOR]

An experiment was designed to assess the effect of dietary unsaturated fat inclusion level on α-tocopherol apparent absorption and deposition in broiler chickens at 2 ages (20 and 39 d). The dietary fat was a mixture of linseed and fish oil, rich in polyunsaturated fatty acids (PUFA). The experimental treatments were the result of 4 levels of supplementation with α-tocopheryl acetate (0, 100, 200, and 400 mg/kg; EU, E100, E200, and E400 treatments, respectively) and 4 dietary oil inclusion levels (2, 4, 6, and 8%; O2, O4, O6, and O8 treatments respectively). Almond husk was used as an energy dilutor in the high-fat diets. Apparent absorption of total fatty acids was high in all treatments averaging 88% and was higher with high fat dietary inclusion level. α-Tocopheryl acetate hydrolysis and apparent absorption of α-tocopherol were similar in both ages and were not affected by fat inclusion level, except for a reduction of the absorption in the low-fat diet (O2) in the E100 treatment at 20 d of age. Despite this lack of differences in hydrolysis and absorption, higher-fat PUFA diets induced lower concentrations of free α-tocopherol in the excreta, at high α- tocopherol doses, suggesting an increase in the destruction of α-tocopherol by lipid oxidation in the gastrointestinal tract. Similarly, total and hepatic a-tocopherol deposition was lower in the birds fed high-PUFA diets in the E200- and E400-supplemented birds, possibly due to a destruction of vitamin E when protecting these PUFA from lipid peroxidation. α-Tocopherol concentration in liver and, to a lesser extent, in plasma was a useful indicator of the degree of response of this vitamin to different factors that can affect its bioavailability; however, in the present experiment, CV were too high to use liver and plasma concentrations as estimators of total body vitamin E. [ABSTRACT FROM AUTHOR]

A factorial design was used to study the effects of dietary fat sources (beef tallow, fresh and oxidized sunflower oils, and linseed oil), α-tocopheryl acetate (0 and 225 mg/kg), and ascorbic acid (0 and 110 mg/kg) supplementation on fatty acid composition, as well as on fat and α-tocopherol content in vacuum-packed raw and cooked meat stored at -20°C. Raw meat fatty acid composition was affected by dietary fat sources and tocopheryl acetate supplementation. After cooking, meat composition was only affected by dietary fat sources. Birds fed linseed oil yielded meat rich in n-3 fatty acids, especially linolenic acid, which provides about 20% of the adequate intake for this fatty acid. Birds fed sunflower or oxidized sunflower oil produced meat rich in n-6 fatty acids, whereas those fed beef tallow resulted in meat rich in saturated and monounsaturated fatty acids. Raw and cooked dark chicken meat α-tocopherol content was only affected by tocopherol supplementation. Supplementation with α-tocopheryl acetate led to α-tocopherol-enriched meat, which provides about 25% of the recommended dietary allowance. Moreover, this content in vacuum-packed samples was not modified even after 7 mo of storage at -20°C. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments arranged in a 2 × 4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0.05) and increased the feed conversion ratio (linear, P < 0.05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0.01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0.001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0.001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0.001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0.05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0.05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0.001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed., (Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)

The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, digestibility and FA profile of abdominal fat and breast meat. A total of 3,048 one-day-old mixed-sex broiler chickens (Ross 308) were randomly distributed into 24 pens and 3 dietary treatments (8 replicates per treatment). Experimental diets were administered for growing (from 22 to 29 d) and finishing (from 30 to 39 d) periods, consisting of a basal diet supplemented with 6% (as-fed basis) palm oil (PO), olive pomace oil (O), or olive pomace acid oil (OA). Animals fed O achieved the lowest feed conversion ratio (P < 0.01), together with the highest AME value (P = 0.003), but no differences were observed between OA and PO. Regarding FA digestibility, O and OA showed higher values than PO for all FA in both apparent ileal digestibility (AID) and apparent total tract digestibility. Comparing the AID between O and OA, no differences were observed for total FA, monounsaturated FA, or polyunsaturated FA, but animals fed OA showed lower AID values for saturated FA than those fed O (P < 0.001). The FA profile of abdominal fat and breast meat reflected that of the diet, with higher monounsaturated FA and lower saturated FA in animals fed O and OA compared to those fed PO. In sum, the inclusion of both olive pomace oil and acid oil in growing-finishing broiler chicken diets led to great performance parameters and high FA digestibility values, together with an enrichment with monounsaturated FA in abdominal fat and breast meat compared to the use of palm oil. However, a better AID of saturated FA and feed conversion ratio is achieved with O compared to OA., (Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)

The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production. The objective of this trial was to study the effect of dietary supplementation with crude and acid oils from olive pomace, which are rich in monounsaturated fatty acids (FAs) and have differing free FA content, on growth performance, digestibility, carcass parameters and FA profile of Longissimus muscle (LM) and backfat in growing-finishing pigs compared to the conventional crude palm oil. A total of 224 male and female pigs [(Landrace × Large White) × Duroc] were randomly distributed into 48 pens according to initial BW (58.7 ± 9.71 kg, mean ± SD) and sex. Four experimental treatments were randomly assigned (n = 12 pens/treatment; 4-5 pigs/pen) for the growing (0-42 days) and finishing (40-62 days) phases. Treatments consisted of a basal diet supplemented with 5% (as-fed basis) palm oil (PO), olive pomace oil (O), olive pomace acid oil (OA) or a mixture (M) of PO and OA at 50/50. No differences were found in the growth performance results between PO, O or M, but animals fed OA showed a lower gain to feed ratio than M (P = 0.008). No differences were found in apparent ileal digestibility among treatments, however, animals fed O and OA showed the highest values of total FA apparent total tract digestibility, while those fed PO had the lowest values, and M had intermediate values (P < 0.001). No differences were observed in carcass composition among treatments. In relation to backfat and the LM FA profile, O and OA treatments led to a higher unsaturated FA to saturated FA ratio and a lower content in saturated FA than PO. Moreover, O showed a higher intramuscular fat (IMF) content in LM than PO (P = 0.037). It is concluded that olive pomace oil is an interesting alternative fat source that can be included at 5% in growing-finishing pig diets, leading to meat products with more IMF, rich in monounsaturated FA, reaching high FA digestibility values and good pig performance parameters. Alternatively, olive pomace acid oil blended with conventional palm oil did not negatively impact fat utilisation nor performance. Including these fat by-products reduced feeding costs and led to a more efficient and environmentally sustainable production., (Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.)

The aim of the present study is to assess the effect of the free-fatty-acid (FFA) content and saturation degree of dietary fat (added at 6%) on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broilers from 22 to 37 d of age. This is essential to determine the potential use of acid oils (refining by-products rich in FFA) in broiler diets as an alternative to crude oils. The study consisted of a 2 × 4 factorial arrangement, which included 2 fat sources (soybean oils - unsaturated, or palm oils - saturated) and 4 levels of FFA (5, 15, 35, and 50%). Samples of digestive content of the gizzard, duodenum, jejunum, ileum and of the excreta were obtained at 37 d of age. Irrespective of the dietary fat source, more than 80% of total FA (TFA) was absorbed in the jejunum. Broilers fed with unsaturated diets had a higher absorption efficiency of FA than did those fed with saturated diets. This conclusion is supported by the lower FFA content and the higher TFA and polyunsaturated FA (PUFA) digestibility coefficients in the ileum (P < 0.001) observed in the former group. The dietary FFA level did not affect the FA absorption process as much as the dietary fat source did. This was supported by the lack of statistical differences among the diets with a similar saturation degree but rather different levels of FFA, for TFA, saturated FA, and PUFA digestibility coefficients both in the jejunum and ileum. However, the interactions reported in the ileum for triacylglycerol and diacylglycerol contents (P < 0.001), as well as for monounsaturated FA digestibility coefficients (P < 0.05) show that the dietary FFA content affects the FA absorption process. The present results show that the inclusion of acid oils in grower-finisher broiler diets with FFA levels up to 35% does not have a negative impact on the FA absorption process., (Copyright © 2021 The Authors. Published by Elsevier Inc. All rights reserved.)

An experiment was performed to assess the inclusion of soybean lecithin (SL) in the replacement of soybean oil (SO), for grower and finisher broiler chicken diets (up to 15 d of life), and its effects on performance, fatty acid (FA) absorption, gut health, and saturation degree of the abdominal fat pad (AFP). A total of 1,440 female Ross-308 chickens were distributed in 60 pens and were fed 5 experimental diets. The control diet (T1) was supplemented with SO (grower and finisher diets at 2.00%), and 4 levels of SL were included in replacement: T2 (0.25% in grower and 0.50% in finisher diets), T3 (0.50% in grower and 1.00% in finisher diets), T4 (0.75% in grower and 1.50% in finisher diets), and T5 (1.00% in grower and 2.00% in finisher diets). At day 39, titanium dioxide was added to finisher diets at 5 g/kg to perform a digestibility balance. At day 46, AFP, tissue, and gut digesta samples were collected to characterize FA digestibility, adipose saturation degree, microbial groups, and histomorphometry. No effects were associated with SO replacement by SL on performance (P > 0.05), ileal digestibility of total, saturated and monounsaturated FA (P > 0.05), nor jejunal morphology (P > 0.05). Total replacement of SO by SL reduced ileal absorption of polyunsaturated FA (P < 0.02) and increased jejunal Lactobacillus spp. counts (P = 0.049). Higher levels of SL inclusion (T4 and T5) lowered polyunsaturated FA concentration of the AFP (P = 0.002) and, thus, slightly reduced its unsaturated-to-saturated FA ratio (P = 0.005). Soybean lecithin inclusion did not modify performance parameters, total FA absorption, nor jejunal morphology, however caused changes on polyunsaturated FA absorption, jejunal microbiota, and saturation degree of the AFP. The study demonstrates that soybean lecithin can be included, in combination with or in replacement of soybean oil, as an alternative energy source for grower (up to a 1%) and finisher broiler diets (up to 2%)., (Copyright © 2020. Published by Elsevier Inc.)

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., (© 2019 Poultry Science Association Inc.)

Dietary fat influences the physico-chemical properties of meat, and fatty acid (FA) composition may have implications on human health. The objectives of the experiment were to study tissue FA partitioning and the effect of dietary fat source on tissue FA composition. Seventy crossbred gilts (61.8 ± 5.2 kg BW average) were fed one of seven treatments: a diet containing a very low level of fat (no fat (NF)) and six fat-supplemented diets (10%: tallow (T), high-oleic sunflower oil (HOSF), sunflower oil (SFO), linseed oil (LO), fat blend (FB: 55% tallow, 35% SFO, 10% LO) and fish oil blend (FO: 40% fish oil, 60% LO). Differential tissue FA depositions were observed, with flare fat being the most saturated, followed by intermuscular, and subcutaneous being the least saturated. Monounsaturated fatty acid (MUFA) deposition showed an opposite tissue pattern. Subcutaneous fat showed the highest MUFAs, intermuscular fat showed intermediate values and flare fat showed the lowest MUFAs. Intramuscular polyunsaturated fatty acid (PUFA) content was less susceptible to dietary treatment modifications compared with other depots. Significant tissue FA modifications were observed due to dietary treatments, mainly in diets rich in PUFA. The saturated fatty acids (SFA) were high in NF-fed and low in HOSF-fed animals, MUFA were high in HOSF-fed and low in SFO-, LO- and FO-fed animals, while PUFA were high in SFO- and LO-fed and low in HOSF-, T- and NF-fed animals. Pigs fed LO and FB showed detectable levels of EPA, which depended on the linolenic content of the diet. The only effective way to increase tissue DHA contents was to add DHA in the diet through FO feeding. Araquidonic acid was high in SFO diets and low in LO and FB diets, and also high in intramuscular fat compared with other tissues. EPA and DHA were also high in intramuscular fat compared with other fat depots. The deposition of oleic and linoleic acids depended on the composition of dietary fat, as their deposition varied between diets, even at similar levels of intake of each FA. The NF diet resulted in the greatest proportion of SFAs (palmitic and stearic) of all treatments tested. SFAs were less susceptible to modification than MUFA in response to the different PUFA levels supplemented in the diet. T resulted in less fat deposition in some of the fat depots and more in others, suggesting that T could partition fat differently among fat depots.

Two experiments were performed to assess the effect of different amounts of dietary polyunsaturated fatty acids (PUFA) on fatty acid composition of chickens. The contribution of de novo fatty acid synthesis to fatty acid profile was also estimated. In trial 1, different fat sources were blended in different ratios allowing a gradient of dietary PUFA (from 15 to 61 g/kg), keeping added fat constant (9%). In trial 2, PUFA-rich oil was added at increasing inclusion rates (2, 4, 6 and 8%), achieving a dietary PUFA content ranging between 27 and 59 g/kg. Increasing dietary PUFA inclusion resulted in an increase in PUFA deposition, with higher efficiency when dietary fat also provided saturated (SFA) and monounsaturated (MUFA) fatty acids (trial 1). Increasing dietary PUFA in both trials resulted in a decrease in SFA and MUFA concentration in the whole body. The estimated deposition of fatty acids from de novo synthesis was reduced when dietary fat content increased from 0 to 10%, varying between 35.34 and 17.66% for SFA and between 52.70 and 7.01% for MUFA in the whole body. The greater variation range for the MUFA supports the existence of a mechanism maintaining the SFA: (MUFA + PUFA) ratio within a specific range in biological membranes.

One hundred ninety-two female broiler chickens were randomly distributed into 16 experimental treatments as a result of the combination of 4 levels of dietary polyunsaturated fatty acids (PUFA) (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alphatocopheryl acetate (alpha-TA) (0, 100, 200, and 400 mg/kg), to determine the modification of the amount and type of fatty acids (FA) deposited in raw and cooked chicken tissues. At 44 d, quantified FA of thighs and breasts were not affected by dietary supplementation with alpha-TA. Total FA content of breast was less than 15% of the total FA content of thigh. However, increasing the PUFA content of the diet by 46 g, from 15 to 61 g/kg, decreased total FA of thigh 17%, but did not affect FA content in breast meat. Monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) content of thigh (y) decreased linearly as the inclusion of dietary PUFA (x) increased (MUFA: y = 89.34 - 0.92x, R2 = 0.70; SFA: y = 53.81 - 0.43x, R2 = 0.57), whereas the relationship between PUFA content of feed (x) and thighs (y) was exponential (y = 92.03 92.03e(-00155x), R2 = 0.75). A similar response was observed in breast, with less variation and more incorporation of PUFA than thigh. Cooking of thigh meat led to a reduction in total FA content that affected SFA, MUFA, and PUFA in a similar proportion.

A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-alpha-tocopheryl acetate (70 and 140 mg/kg), and Zn supplementation (0 and 200 mg/kg) on the composition and consumer acceptability of chicken meat stored at -20 degrees C for 5 mo. Supplementation of the diet with all-rac-alpha-tocopheryl acetate increased the alpha-tocopherol content in meat. The fatty acid composition of the meat was affected only by the amount of fish oil. Diets supplied with 2.5% fish oil produced meat with an eicosapentaenoic and docosahexaenoic acid content double that of diets supplied with 1.25% fish oil. Zn supplementation did not affect the content of this mineral in the meat. Moreover, the consumer acceptability of meat samples showed no significant differences between dietary treatments after 5 mo of storage at -20 degrees C or with respect to a freshly cooked commercial sample used as a blind control.