1. Oils with different degree of saturation: effects on ileal digestibility of fat and corresponding additivity and bacterial community in growing pigs
- Author
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Lu Wang, Yifan Chen, Yuansen Yang, Nuo Xiao, and Changhua Lai
- Subjects
Additivity ,Bacterial community ,Fat and fatty acids ,Growing pigs ,Ratio of unsaturated to saturated fatty acids ,Standardized ileal digestibility ,Animal culture ,SF1-1100 ,Veterinary medicine ,SF600-1100 - Abstract
Abstract Background Oils are important sources of energy in pig diets. The combination of oils with different degree of saturation contributes to improve the utilization efficiency of the mixed oils and may reduce the cost of oil supplemented. An experiment was conducted to evaluate the effects of oils with different degree of saturation on the fat digestibility and corresponding additivity and bacterial community in growing pigs. Methods Eighteen crossbred (Duroc × Landrace × Yorkshire) barrows (initial body weight: 29.3 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum. The experimental diets included a fat-free basal diet and 5 oil-added diets. The 5 oil-added diets were formulated by adding 6% oil with different ratio of unsaturated to saturated fatty acids (U:S) to the basal diet. The 5 oils were palm oil (U:S = 1.2), canola oil (U:S = 12.0), and palm oil and canola oil were mixed in different proportions to prepare a combination of U:S of 2.5, 3.5 and 4.5, respectively. Results The apparent and standardized ileal digestibility (AID and SID) of fat and fatty acids increased linearly (P
- Published
- 2024
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