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Effect of the Degree of Saturation on the Digestible Energy Value of Fats Fed to Growing / Finishing Pigs

Published online by Cambridge University Press:  24 November 2017

J. Powles ,
J Wiseman ,
D J A Cole  and
B Hardy
J. Powles
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
J Wiseman
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
D J A Cole
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICSLE12 5RD
B Hardy
Affiliation:
Dalgety Agriculture Ltd, 180 Aztec West, Almondsbury, Bristol BS12 4TH
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Extract

It is well recognised that fats and oils utilised in diets for pigs are variable commodities in terms of their dietary energy value. One of the major factors determining this is the degree of saturation. Thus vegetable oils, being unsaturated, are of higher digestible energy (DE) than the more saturated fats of animal origin. This generalisation, however, has not been adequately quantified which was the objective of the current study.

Type
Pigs
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 128
Copyright
Copyright © The British Society of Animal Production 1993

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