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The determination of the true digestibilities of interesterified fats in young pigs

Published online by Cambridge University Press:  09 March 2007

C. P. Freeman ,
D. W. Holme  and
E. F. Annison
C. P. Freeman
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford
D. W. Holme
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford
E. F. Annison
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford
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Abstract

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1. The true digestibilities of esterified lauric, palmitic, stearic and oleic acids in lard, coconut oil and soya-bean oil were determined by incorporating the [1-14C]-labelled acids into the fats by interestification. The true digestibilities of the labelled fats also were compared with the digestibilities of their unlabelled counterparts, corrected for endogenous fat by the conventional procedure.

2. The true and corrected coefficients of digestibility of each of the fats were in good agreement, but there were significant differences between the true and corrected coefficients for individual fatty acids, particularly for palmitic and stearic acids.

3. The amount of endogenous fat produced with each of the fats calculated from the values found with the labelled fatty acids was greatest when the fat supplement was lard, when a disproportionately high level of palmitic acid was excreted.

4. Evidence was obtained of the extensive hydrogenation of oleic acid in the digestive tract of the pig.

Type
Research Article
Information
British Journal of Nutrition , Volume 22 , Issue 4 , December 1968 , pp. 651 - 660
Copyright
Copyright © The Nutrition Society 1968

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