Location: Agroecosystems Management Research
Title: Effects of peroxidized soybean oil on growth and energy digestibility in broilersAuthor
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Kerr, Brian |
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WILSON, VICTORIA - Iowa State University |
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VON SCHAMBURG, PATRICK - University Of Illinois |
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PARSON, CARL - University Of Illinois |
Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 12/21/2024 Publication Date: 1/6/2025 Citation: Kerr, B.J., Wilson, V.C., Von Schamburg, P.C., Parsons, C.M. 2025. Effects of peroxidized soybean oil on growth and energy digestibility in broilers. Poultry Science. 104(2). https://doi.org/10.1016/j.psj.2024.104725. DOI: https://doi.org/10.1016/j.psj.2024.104725 Interpretive Summary: Soybean oil is often added to diets fed to growing chickens to increase dietary energy levels. However, if soybean oil is processed at high temperatures or exposed to various compounds for an extended period, it undergoes degradation, resulting in the formation of organic compounds called lipid peroxidation products, which may result in reduced rates of body weight gain, feed intake, and efficiency of nutrient utilization. The current study was conducted to evaluate the effect of feeding thermally processed soybean oil to growing chickens on body weight gain, feed intake, and feed efficiency; along with a summary of published data relating lipid peroxidation products on chicken performance. Results of these data and a literature review show that chickens fed diet containing peroxidized soybean oil resulted in reduced bird performance, although the reductions in bird performance were small. This information is important for nutritionists at universities, feed companies, and poultry production facilities, indicating that diets containing peroxidized soybean oil will reduce chicken performance, thereby providing a basis from which to assess its economic and caloric value for used in feed formulation. Technical Abstract: Peroxidized lipids have been shown to reduce broiler performance whereupon it was theorized that dietary peroxide value (PV) plus anisidine value (AnV) may be predictive of broiler performance. In experiment (EXP) 1, 64 pens (8 broilers/pen) were fed diets containing 8 levels of peroxidized soybean oil (SO). Broilers were fed diets from 7 to 35 d of age with 8 replications per dietary treatment. Broilers fed diets containing SO processed at 135 °C resulted in a reduction in average daily gain (ADG) and average daily feed intake (ADFI, P = 0.05) compared to birds fed diets containing the unheated SO while birds fed diets containing SO processed at 90 °C resulted in a reduction in gain to feed (GF, P = 0.05) compared to birds fed diets containing the unheated SO. Summarization of this data with published data resulted in significant (P = 0.01) regression models for relative ADG [ADG, % = 101.9 – (0.05 × PV) – (0.30 × AnV), SE = 4.1, R2 = 0.43], ADFI [ADFI, % = 101.7 – (0.09 × PV) – (0.19 × AnV), SE = 3.3, R2 = 0.32], and GF [GF, % = 100.4 + (0.05 × PV) – (0.14 × AnV), SE = 2.6, R2 = 0.27], albeit PV was not a significant regression parameter (P = 0.36) for any equation. In EXP 2, the TMEn of four different SO was determined using the precision-fed rooster assay. Diets consisted of ground corn with SO added at 0, 7.5 or 15% of the diet at the expense of ground corn with 4 roosters per treatment. Relative bioavailability (RBV) was determined using slope-ratio methodology where it was determined that the reduction in the RBV of peroxidized SO ranged from 12 to 29 percent compared to the unheated SO sample. These data suggests that relative performance can be predicted based on dietary levels of PV and AnV, although the slopes for performance decline are relatively flat and the goodness of fit was not particularly high. |