Effect of manufacturing process, the basal diet and inclusion rate on metabolizable energy values of vegetable oils
2003
Shariatmadari, F. | Nafisi, M. | Yaghobfar, A. (Tarbiat Modaress University, Tehran (Iran))
As part of a nationwide foodstuffs evaluation plan used by poultry in Iran, various fat by-products from vegetable oil refining factories (acid oils of soya origin)in Iran were analyzed for their AME, AMEn, TMEn content. In addition to the effect of variables, i.e. , basal diet (maize, barley or wheat), and inclusion rate (50 and 100g/kg)were also tested. The effect of source of oil was significant in nearly all measurements of metabolisable energy (P0.0001). The processing procedure applied in the factory was assumed to be the main cause of variations in fatty acid composition of oils and thus the metabolisable energy. Analyzing fatty acid contents of fat samples revealed that the ratio of unsaturated fatty acid content to saturated in source 1B and 1 P and nearly 3 times higher than other sources. Source 1B also had a much higher polyunsaturated to saturated fatty acid than others: 3.61 compared with 0.66, 1.2,, 0.28 and 0.002 for 2B, 1P and M sources respectively. The inclusion rate significantly affected (P0.05) AME, TME and TMEn metabolisable energy content of basal diet and fat mixture being lower at the higher inclusion rate. There was no effect of basal diet on metabolisable energy content of diets, so that any basal diets used in this experiment could be applied in future diet formulation or experimentation procedures.
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Эту запись предоставил Indian Council of Agricultural Research