|LIU, PAI - University Of Minnesota|
|CHEN, CHI - University Of Minnesota|
|JOHNSTON, LEE - University Of Minnesota|
|SHURSON, GERALD - University Of Minnesota|
Submitted to: Midwestern Section of the American Society of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 3/21/2012
Publication Date: 3/21/2012
Citation: Liu, P., Kerr, B.J., Weber, T.E., Chen, C., Johnston, L., Shurson, G. 2012. Effect of lipid source and oxidation level on DE, ME, and apparent total tract digestibility (ATTD) of DM, GE, EE, N, and C in young pigs [abstract]. Midwestern Section of the American Society of Animal Science. Journal of Animal Science 90 (Suppl. 2):105.
Technical Abstract: To evaluate the effect of lipid source and oxidation level on DE, ME, and ATTD of DM, GE, EE, N, and C of young pigs, 108 barrows (~ 6.66 kg BW) were assigned to 1 of 13 dietary treatments, including a corn-soybean meal control diet and 12 diets containing 10% lipid (corn oil, canola oil, poultry fat, and tallow), with 3 oxidation levels (OR, original without heating; SO, heated for 72 h at 95°C; and RO, heated for 7 h at 185°C), in a 4 × 3 factorial design. Pigs were provided ad libitum access to diets for 28-d, followed by an 8-d limited (4% of 29-d BW) feeding period. Lipid diets were formulated to constant SID lys, met, thr, and trp to ME ratios based on NRC (1998) recommendations. The SO increased (P < 0.001) peroxide value in all lipids. Both SO and RO increased (P < 0.001) thiobarbituric acid reactive substances (TBARS) in corn oil and canola oil and led to the production of 4-hydroxynonenal (HNE) in corn oil (194 and 594 mmol/kg, respectively), canola oil (105 and 221 mmol/kg, respectively) and tallow (13 and 6 mmol/kg, respectively), while only SO resulted in production of HNE in poultry fat (2 mmol/kg). Pigs fed lipid diets had increased (P < 0.05) ATTD of EE, and tended to have greater (P = 0.06) ATTD of GE than those fed the control diet. Feeding corn or canola oil increased (P < 0.05) ATTD of DM, GE, EE, N, and C compared to feeding tallow, while feeding poultry fat improved (P < 0.05) ATTD of GE and EE, and tended to increase (P = 0.06) ATTD of C compared to tallow. Pigs fed corn oil had increased (P = 0.05) N retention rate than those fed tallow. No oxidation level and lipid source × oxidation level interactions were found for DE and ME. Lipid source tended (P = 0.08) to affect DE but not ME content. Digestible energy values for canola oil (8846, 8682, and 8668 kcal/kg for OR, SO, and RO, respectively) and corn oil (8867, 8648, and 8725 kcal/kg for OR, SO, and RO, respectively) were about 450 kcal/kg higher than that of tallow (8316, 8168, and 8296 kcal/kg for OR, SO, and RO, respectively), with poultry fat being intermediate (8519, 8274, and 8511 kcal/kg for OR, SO, and RO, respectively). Lipid source affected ATTD of DM, GE, EE, N, and C, N retention rate, and tended to influence DE value. Rapid and slow heating of lipids evaluated in this study increased lipid peroxidation products but did not affect nutrient digestibility and lipid DE and ME value.