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The digestibility of fats differing in glyceride structure and their effects on growth performance and carcass composition of bacon pigs

Published online by Cambridge University Press:  27 March 2009

R. H. Davis  and
D. Lewis
R. H. Davis
Affiliation:
University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics.
D. Lewis
Affiliation:
University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics.
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Summary

The digestibility of fats differing in glyceride structure has been investigated, the fats used being natural lard, interesterified lard and beef tallow. Natural lard was found to be better digested than interesterified lard which in turn was better digested than beef tallow, the differences being the result of differences in the digestibility of the saturated fatty acids. The digestibility of palmitic acid was found to be dependent upon its positioning within the glyceride molecule, absorption being greatest when it was esterified in the β-position. The positional distribution of stearic acid was thought not to be the factor limiting the extent of its absorption in the given circumstances. The fats did not differ in their effects upon growth performance or carcass composition and differences in the digestibility of the fats were not reflected in the quality of the carcass backfat. It was demonstrated that increasing the nutrient density of diets through the addition of fat, together with careful regulation of nutrient intake, resulted in improved growth performance and carcass composition.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 72 , Issue 2 , April 1969 , pp. 217 - 222
Copyright
Copyright © Cambridge University Press 1969

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References

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