The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets

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...

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Autores: Roll, Aline Piccini, Vilarrasa, E., Tres Oliver, Alba, Barroeta, A.C.
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/178482
Acesso em linha:https://hdl.handle.net/2445/178482
Access Level:acceso abierto
Palavra-chave:Oli de palma
Àcids grassos insaturats
Pollastres
Palm oil
Unsaturated fatty acids
Chickens
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spelling The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken dietsRoll, Aline PicciniVilarrasa, E.Tres Oliver, AlbaBarroeta, A.C.Oli de palmaÀcids grassos insaturatsPollastresPalm oilUnsaturated fatty acidsChickensThe 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.Cambridge University Press2021202120182021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion9 p.application/pdfapplication/pdfhttps://hdl.handle.net/2445/178482Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1017/S1751731117003615Animal, 2018, vol. 12, p. 2040-2048https://doi.org/10.1017/S1751731117003615(c) The Animal Consortium, 2018info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1784822026-05-29T05:05:01Z
dc.title.none.fl_str_mv The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
title The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
spellingShingle The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
Roll, Aline Piccini
Oli de palma
Àcids grassos insaturats
Pollastres
Palm oil
Unsaturated fatty acids
Chickens
title_short The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
title_full The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
title_fullStr The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
title_full_unstemmed The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
title_sort The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets
dc.creator.none.fl_str_mv Roll, Aline Piccini
Vilarrasa, E.
Tres Oliver, Alba
Barroeta, A.C.
author Roll, Aline Piccini
author_facet Roll, Aline Piccini
Vilarrasa, E.
Tres Oliver, Alba
Barroeta, A.C.
author_role author
author2 Vilarrasa, E.
Tres Oliver, Alba
Barroeta, A.C.
author2_role author
author
author
dc.subject.none.fl_str_mv Oli de palma
Àcids grassos insaturats
Pollastres
Palm oil
Unsaturated fatty acids
Chickens
topic Oli de palma
Àcids grassos insaturats
Pollastres
Palm oil
Unsaturated fatty acids
Chickens
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/178482
url https://hdl.handle.net/2445/178482
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1017/S1751731117003615
Animal, 2018, vol. 12, p. 2040-2048
https://doi.org/10.1017/S1751731117003615
dc.rights.none.fl_str_mv (c) The Animal Consortium, 2018
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) The Animal Consortium, 2018
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9 p.
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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