Hostname: page-component-78c5997874-g7gxr Total loading time: 0 Render date: 2024-11-15T01:27:08.069Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  08 January 2018

A. P. Roll ,
E. Vilarrasa ,
A. Tres  and
A. C. Barroeta
A. P. Roll
Affiliation:
Department of Animal and Food Science, Animal Nutrition and Welfare Service (SNiBA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
E. Vilarrasa
Affiliation:
Department of Animal and Food Science, Animal Nutrition and Welfare Service (SNiBA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
A. Tres
Affiliation:
Nutrition and Food Science Department – LiBiFOOD, Facultat de Farmàcia, Universitat de Barcelona, Joan XXIII s/n, 08028 Barcelona, Spain
A. C. Barroeta
Affiliation:
Department of Animal and Food Science, Animal Nutrition and Welfare Service (SNiBA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
Get access

Abstract

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.

Keywords

acid oilfatty-acid apparent absorptionglycerolpalm oilre-esterified oil
Type
Research Article
Information
animal , Volume 12 , Issue 10 , October 2018 , pp. 2040 - 2048
Copyright
© The Animal Consortium 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

a

Present address: Department of Animal Science, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, PO Box 354, 96010-900, Pelotas, RS, Brazil.

†

Present address: Tecnología & Vitaminas, S.L.; Pol. Ind. Les Sorts, p. 10, 43365 Alforja, Tarragona, Spain. E-mail: [email protected]

References

Abd-Elsamee, MO, Abdo, ZMA, EL-Manylawi, MAF and Salim, IH 2010. Use of crude glycerin in broiler diets. Egyptian Poultry Science 30, 281–295.Google Scholar
AOAC International 2005. Official methods of analysis of AOAC International, 18th edition. AOAC International, Gaithersburg, MD, USA.Google Scholar
Blanch, A, Barroeta, AC, Baucells, MD and Puchal, F 1995. The nutritive value of dietary fats in relation to their chemical composition. Apparent fat availability and metabolizable energy in two-week-old chicks. Poultry Science 74, 1335–1340.Google Scholar
Bourdillon, A, Carré, B, Conan, L, Francesch, M, Fuentes, M, Huyghebaert, G, Janssen, WM, Leclercq, B, Lessire, M, McNab, J, Rigonii, M and Wiseman, J 1990. European reference method of in vivo determination of metabolisable energy in poultry: reproducibility, effect of age, comparison with predicted values. British Poultry Science 31, 567–576.Google Scholar
Cerrate, S, Yan, F, Wang, Z, Coto, C, Sacakli, P and Waldroup, PW 2006. Evaluation of Glycerine from Biodiesel Production as a Feed Ingredient for Broilers. International Journal of Poultry Science 5, 1001–1007.Google Scholar
El-Wafa, AS, Toson, MA, Hassan, MA and El-Wakil, A 2013. Effect of adding free fatty acids or acidulated oils on improving the utilization of glycerol in broiler diets. World’s Poultry Science Journal 69, 1–6.Google Scholar
FEDNA 2008. Necesidades nutricionales para avicultura: pollos de carne y aves de puesta. (ed. R Lázaro and GG Mateos). Fundación Española para el Desarrollo de la Nutrición Animal, Madrid, Spain, 22.Google Scholar
Garrett, RL and Young, J 1975. Effect of micelle formation on the absorption of neutral fat and fatty acids by the chicken. The Journal of Nutrition 105, 827–838.Google Scholar
Guardiola, F, Codony, R, Rafecas, M, Boatella, J and López, A 1994. Fatty acid composition and nutritional value of fresh eggs, from large- and small-scale farms. Journal of Food Composition and Analysis 7, 171–188.Google Scholar
Hofmann, AF 1963. The behavior and solubility of monoglycerides in dilute, micellar bile-salt solution. Biochimica et Biophysica Acta 70, 306–316.Google Scholar
Leeson, S and Summers, JD 2001. Nutrition of the chicken, 4th edition. University Books, Guelph, ON, Canada.Google Scholar
Lien, EL, Boyle, FG, Yuhas, R, Tomarelli, RM and Quinlan, P 1997. The effect of triglyceride positional distribution on fatty acid absorption in rats. Journal of Pediatric Gastroenterology and Nutrition 25, 167–174.Google Scholar
Lin, CS and Chiang, SH 2010. Effect of sn-2 saturated fatty acids in dietary triglycerides on fatty acid and calcium digestibility and leg abnormalities in broiler chickens. Journal of Poultry Science 47, 156–162.Google Scholar
Mandalawi, HA, Mallo, JJ, Menoyo, D, Lázaro, R and Mateos, GG 2017. Metabolizable energy content of traditional and re-esterified lipid sources: Effects of inclusion in the diet on nutrient retention and growth performance of broilers from 7 to 21 days of age. Animal Feed Science and Technology 224, 124–135.Google Scholar
Mattson, FH and Beck, LW 1956. The specificity of pancreatic lipase for the primary hydroxyl groups of glycerides. Journal of Biological Chemistry 219, 735–740.Google Scholar
Mattson, FH and Volpenhein, RA 1964. The digestion and absorption of triglycerides. Journal of Biological Chemistry 239, 2772–2776.Google Scholar
Min, YN, Yan, F, Liu, FZ, Coto, C and Waldroup, PW 2010. Glycerin – a new energy source for poultry. International Journal of Poultry Science 9, 1–4.Google Scholar
Raber, MR, Ribeiro, AM, Kessler, AM and Arnaiz, V 2009. Suplementação de glicerol ou de lecitina em diferentes níveis de ácidos graxos livres em dietas para frangos de corte. Ciência Animal Brasileira 10, 745–753.Google Scholar
Ravindran, V, Tancharoenrat, P, Zaefarian, F and Ravindran, G 2016. Fats in poultry nutrition: digestive physiology and factors influencing their utilisation. Animal Feed Science and Technology 213, 1–21.Google Scholar
Renaud, SC, Ruf, JC and Petithory, D 1995. The positional distribution of fatty acids in palm oil and lard influences their biologic effects in rats. The Journal of Nutrition 125, 229–237.Google Scholar
Sklan, D 1979. Digestion and absorption of lipids in chicks fed triglycerides or free fatty acids: synthesis of monoglycerides in the intestine. Poultry Science 58, 885–889.Google Scholar
Smink, W, Gerrits, WJJ, Hovenier, R, Geelen, MJH, Lobee, HWJ, Verstegen, MWA and Beynen, AC 2008. Fatty acid digestion and deposition in broiler chickens fed diets containing either native or randomized palm oil. Poultry Science 87, 506–513.Google Scholar
Sukhija, PS and Palmquist, DL 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural and Food Chemistry 36, 1202–1206.Google Scholar
Vila, B and Esteve-Garcia, E 1996. Studies on acid oils and fatty acids for chickens. I. Influence of age, rate of inclusion and degree of saturation on fat digestibility and metabolisable energy of acid oils. British Poultry Science 37, 105–117.Google Scholar
Vilarrasa, E, Guardiola, F, Codony, R, Esteve-Garcia, E and Barroeta, AC 2015. Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets. Poultry Science 94, 1539–1548.Google Scholar
Vilarrasa, E, Tres, A, Bayés-García, L, Parella, T, Esteve-Garcia, E and Barroeta, AC 2014. Re-esterified palm oils, compared to native palm oil, do not alter fat absorption, postprandial lipemia or growth performance in broiler chicks. Lipids 49, 795–805.Google Scholar
Wiseman, J and Salvador, F 1991. The influence of free fatty acid content and degree of saturation on the apparent metabolizable energy value of fats fed to broilers. Poultry Science 70, 573–582.Google Scholar