Effects of dietary lipid sources on performance and apparent total tract digestibility of lipids and energy when fed to nursery pigs
Effects of dietary lipid sources on performance and apparent total tract digestibility of lipids and energy when fed to nursery pigs
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DOI：
10.2527/jas.2013-6488
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发表时间：
2014-02-01
影响因子：
3.3
通讯作者：
van Heugten, E.
中科院分区：
文献类型：
--
作者：
Mendoza, S. M.;van Heugten, E.
酸化脂肪和油是油脂精炼工业的副产品。它们含有高水平的FFA，比精制脂肪和油便宜10%至20%。本研究设计了两个试验，旨在测定低或高FFA的饲料脂肪源对保育猪生长性能和脂肪和GE的表观全消化道消化率（ATTD）的影响。在Exp. 1，189头断奶后14天的猪（BW为9.32 +/- 0.11 kg）使用21天，每个处理9个重复围栏，每个围栏3头猪。饮食处理由不添加脂质的对照饮食和6种含有6%脂质的饮食组成。将四种脂质来源组合以创建具有2个FFA水平（0.40%或54.0%）和3个脂肪饱和度（碘值[IV] = 77、100或123）的饮食处理，其为2 × 3析因排列。脂质来源为大豆油（0.3% FFA和IV = 129.4）、大豆-棉籽酸性油混合物（70.5% FFA和IV = 112.9）、精选白色油脂（0.6% FFA和IV = 74.8）和精选白色酸性油脂（56.0% FFA和IV = 79.0）。添加脂肪源降低ADFI（810 vs. 872 g/d; P = 0.018），改善G：F（716 vs. 646 g/kg; P < 0.001）。高FFA饮食倾向于（P = 0.08）改善最终BW（21.35 vs. 21.01 kg）和ADG（576 vs. 560 g/d）。添加脂质的日粮具有比对照日粮更大的脂质ATTD（67.4%对29.7%; P < 0.001）。低游离脂肪酸日粮中脂肪的表观全消化道消化率较高（69.9% vs. 64.9%; P < 0.001），并随IV的增加而线性下降（73.2%、69.1%和67.2%）。对于GE，低FFA饮食中的ATTD更大（83.1% vs. 80.9%; P = 0.001）。在Exp. 2，252头断奶后7天的猪（BW为7.0 +/- 0.2 kg），每个处理组9个重复围栏，每个围栏4头猪，持续28天。饲料包括不添加脂质的对照饲料和6个处理组，其中2.5%、5.0%或7.5%的脂质来自家禽脂肪（1.9% FFA）或酸化家禽脂肪（37.8% FFA），采用2 × 3析因排列。添加脂质增加（P < 0.001）最终BW（19.9 vs. 18.4 kg）和ADG（460 vs. 405 g/d），无论来源如何。当添加2.5%的脂肪时，ADFI增加（P < 0.001），然后随着每一个进一步的增加而降低ADFI（0%、2.5%、5.0%和7.5%的脂肪分别为663、740、681和653 g）。脂质线性包合（P < 0.001）改善G：F（0%、2.5%、5.0%和7.5%脂肪分别为615、615、688和692 g/kg）和脂质的ATTD（对于0、2.5、5.0和7.5%脂肪分别为17.8%、50.2%、71.0%和77.3%）和GE（对于0%、2.5%、5.0%和7.5%脂肪分别为76.1%、76.4%、83.3%和84.4%）。与精制脂质相比，酸化脂质具有相似的性能，并且可能是更昂贵的脂质来源的经济替代品。
Acidulated fats and oils are by-products of the fat-refining industry. They contain high levels of FFA and are 10% to 20% less expensive than refined fats and oils. Two studies were designed to measure the effects of dietary lipid sources low or high in FFA on growth performance and apparent total tract digestibility (ATTD) of lipids and GE in nursery pigs. In Exp. 1, 189 pigs at 14 d postweaning (BW of 9.32 +/- 0.11 kg) were used for 21 d with 9 replicate pens per treatment and 3 pigs per pen. Dietary treatments consisted of a control diet without added lipids and 6 diets with 6% inclusion of lipids. Four lipid sources were combined to create the dietary treatments with 2 levels of FFA (0.40% or 54.0%) and 3 degrees of fat saturation (iodine value [IV] = 77, 100, or 123) in a 2 x 3 factorial arrangement. Lipid sources were soybean oil (0.3% FFA and IV = 129.4), soybean-cottonseed acid oil blend (70.5% FFA and IV = 112.9), choice white grease (0.6% FFA and IV = 74.8), and choice white acid grease (56.0% FFA and IV = 79.0). Addition of lipid sources decreased ADFI (810 vs. 872 g/d; P = 0.018) and improved G: F (716 vs. 646 g/kg; P < 0.001). Diets high in FFA tended (P = 0.08) to improve final BW (21.35 vs. 21.01 kg) and ADG (576 vs. 560 g/d). Lipid-supplemented diets had greater ATTD of lipids than control diets (67.4% vs. 29.7%; P < 0.001). Apparent total tract digestibility of lipids was greater in diets with low FFA (69.9% vs. 64.9%; P < 0.001) and decreased linearly with increasing IV (73.2%, 69.1%, and 67.2%). For GE, ATTD was greater in diets with low FFA (83.1% vs. 80.9%; P = 0.001). In Exp. 2, 252 pigs at 7 d postweaning (BW of 7.0 +/- 0.2 kg) were used for 28 d with 9 replicate pens per treatment and 4 pigs per pen. Diets included a control diet without added lipids and 6 treatments with 2.5%, 5.0%, or 7.5% of lipids from either poultry fat (1.9% FFA) or acidulated poultry fat (37.8% FFA) in a 2 x 3 factorial arrangement. Addition of lipids increased (P < 0.001) final BW (19.9 vs. 18.4 kg) and ADG (460 vs. 405 g/d) regardless of source. Fat increased (P < 0.001) ADFI when added at 2.5% and then decreased ADFI with each further increment (663, 740, 681, and 653 g for 0%, 2.5%, 5.0%, and 7.5% fat, respectively). Inclusion of lipids linearly (P < 0.001) improved G: F (615, 615, 688, and 692 g/kg for 0%, 2.5%, 5.0%, and 7.5% fat, respectively) and ATTD of lipids (17.8%, 50.2%, 71.0%, and 77.3% for 0, 2.5, 5.0, and 7.5% fat, respectively) and GE (76.1%, 76.4%, 83.3%, and 84.4% for 0%, 2.5%, 5.0%, and 7.5% fat, respectively). Acidulated lipids resulted in similar performance compared with refined lipids and could be economical alternatives to more expensive lipid sources.