Soybean lecithin high in free fatty acids for broiler chicken diets

Two experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower-finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basa...

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Authors: Viñado, Alberto, Castillejos, Lorena|||0000-0001-7762-192X, Barroeta, Ana Cristina|||0000-0002-4748-2604
Format: article
Publication Date:2019
Country:España
Institution:Universitat Autònoma de Barcelona
Repository:Dipòsit Digital de Documents de la UAB
Language:English
OAI Identifier:oai:ddd.uab.cat:216646
Online Access:https://ddd.uab.cat/record/216646
https://dx.doi.org/urn:doi:10.3390/ani9100802
Access Level:Open access
Keyword:Broiler chickens
Alternative energy source
Soybean lecithin
Phospholipids
Vegetableacid oil
Digestibility balance
Free fatty acids
Triacylglycerols
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repository_id_str
spelling Soybean lecithin high in free fatty acids for broiler chicken dietsImpact on performance, fatty acid digestibility and saturation degree of adipose tissueViñado, AlbertoCastillejos, Lorena|||0000-0001-7762-192XBarroeta, Ana Cristina|||0000-0002-4748-2604Broiler chickensAlternative energy sourceSoybean lecithinPhospholipidsVegetableacid oilDigestibility balanceFree fatty acidsTriacylglycerolsTwo experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower-finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p = 0.05) in starter diets; however, in grower-finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower-finisher diets as an energy source. 22019-01-0120192019-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/216646https://dx.doi.org/urn:doi:10.3390/ani9100802reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2166462026-06-06T12:50:31Z
dc.title.none.fl_str_mv Soybean lecithin high in free fatty acids for broiler chicken diets
Impact on performance, fatty acid digestibility and saturation degree of adipose tissue
title Soybean lecithin high in free fatty acids for broiler chicken diets
spellingShingle Soybean lecithin high in free fatty acids for broiler chicken diets
Viñado, Alberto
Broiler chickens
Alternative energy source
Soybean lecithin
Phospholipids
Vegetableacid oil
Digestibility balance
Free fatty acids
Triacylglycerols
title_short Soybean lecithin high in free fatty acids for broiler chicken diets
title_full Soybean lecithin high in free fatty acids for broiler chicken diets
title_fullStr Soybean lecithin high in free fatty acids for broiler chicken diets
title_full_unstemmed Soybean lecithin high in free fatty acids for broiler chicken diets
title_sort Soybean lecithin high in free fatty acids for broiler chicken diets
dc.creator.none.fl_str_mv Viñado, Alberto
Castillejos, Lorena|||0000-0001-7762-192X
Barroeta, Ana Cristina|||0000-0002-4748-2604
author Viñado, Alberto
author_facet Viñado, Alberto
Castillejos, Lorena|||0000-0001-7762-192X
Barroeta, Ana Cristina|||0000-0002-4748-2604
author_role author
author2 Castillejos, Lorena|||0000-0001-7762-192X
Barroeta, Ana Cristina|||0000-0002-4748-2604
author2_role author
author
dc.subject.none.fl_str_mv Broiler chickens
Alternative energy source
Soybean lecithin
Phospholipids
Vegetableacid oil
Digestibility balance
Free fatty acids
Triacylglycerols
topic Broiler chickens
Alternative energy source
Soybean lecithin
Phospholipids
Vegetableacid oil
Digestibility balance
Free fatty acids
Triacylglycerols
description Two experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower-finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p = 0.05) in starter diets; however, in grower-finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower-finisher diets as an energy source.
publishDate 2019
dc.date.none.fl_str_mv 2
2019-01-01
2019
2019-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/216646
https://dx.doi.org/urn:doi:10.3390/ani9100802
url https://ddd.uab.cat/record/216646
https://dx.doi.org/urn:doi:10.3390/ani9100802
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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