Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age

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...

Descripción completa

Detalles Bibliográficos
Autores: Tres Oliver, Alba, Rodríguez Sánchez, Raquel, Sala, Roser, Soler, María Dolores, Guardiola Ibarz, Francesc, Barroeta, A.C.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/179916
Acceso en línea:https://hdl.handle.net/2445/179916
Access Level:acceso abierto
Palabra clave:Àcids grassos en la nutrició
Alimentació animal
Pollastres
Fisiologia animal
Metabolisme dels lípids
Fatty acids in human nutrition
Animal feeding
Chickens
Animal physiology
Lipid metabolism
id ES_46d6d426e955d0c950fcdeccd4e19f5d
oai_identifier_str oai:diposit.ub.edu:2445/179916
network_acronym_str ES
network_name_str España
repository_id_str
spelling Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of ageTres Oliver, AlbaRodríguez Sánchez, RaquelSala, RoserSoler, María DoloresGuardiola Ibarz, FrancescBarroeta, A.C.Àcids grassos en la nutricióAlimentació animalPollastresFisiologia animalMetabolisme dels lípidsFatty acids in human nutritionAnimal feedingChickensAnimal physiologyLipid metabolismThe 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.Poultry Science Association2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/179916Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.1016/j.psj.2021.101261Poultry Science, 2021, vol. 100, p. 101261https://doi.org/10.1016/j.psj.2021.101261cc-by-nc-nd (c) Tres Oliver, Alba et al., 2021https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1799162026-05-27T06:46:51Z
dc.title.none.fl_str_mv Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
title Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
spellingShingle Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
Tres Oliver, Alba
Àcids grassos en la nutrició
Alimentació animal
Pollastres
Fisiologia animal
Metabolisme dels lípids
Fatty acids in human nutrition
Animal feeding
Chickens
Animal physiology
Lipid metabolism
title_short Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
title_full Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
title_fullStr Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
title_full_unstemmed Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
title_sort Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
dc.creator.none.fl_str_mv Tres Oliver, Alba
Rodríguez Sánchez, Raquel
Sala, Roser
Soler, María Dolores
Guardiola Ibarz, Francesc
Barroeta, A.C.
author Tres Oliver, Alba
author_facet Tres Oliver, Alba
Rodríguez Sánchez, Raquel
Sala, Roser
Soler, María Dolores
Guardiola Ibarz, Francesc
Barroeta, A.C.
author_role author
author2 Rodríguez Sánchez, Raquel
Sala, Roser
Soler, María Dolores
Guardiola Ibarz, Francesc
Barroeta, A.C.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Àcids grassos en la nutrició
Alimentació animal
Pollastres
Fisiologia animal
Metabolisme dels lípids
Fatty acids in human nutrition
Animal feeding
Chickens
Animal physiology
Lipid metabolism
topic Àcids grassos en la nutrició
Alimentació animal
Pollastres
Fisiologia animal
Metabolisme dels lípids
Fatty acids in human nutrition
Animal feeding
Chickens
Animal physiology
Lipid metabolism
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/179916
url https://hdl.handle.net/2445/179916
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1016/j.psj.2021.101261
Poultry Science, 2021, vol. 100, p. 101261
https://doi.org/10.1016/j.psj.2021.101261
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Tres Oliver, Alba et al., 2021
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Tres Oliver, Alba et al., 2021
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Poultry Science Association
publisher.none.fl_str_mv Poultry Science Association
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407255063953408
score 15,300719

Similares en LA Referencia