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Effect of chemical structure of fats upon their apparent digestible energy Value when fed to young pigs.

Published online by Cambridge University Press:  21 November 2017

J. Powles ,
J Wiseman ,
D J A Cole  and
B Hardy
J. Powles
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICS LE12 5RD
J Wiseman
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICS LE12 5RD
D J A Cole
Affiliation:
Department of Agriculture and Horticulture, University of Nottingham, Sutton Bonington Campus, Loughborough, LEICS LE12 5RD
B Hardy
Affiliation:
Dalgety Agriculture Ltd, 180 Aztec West, Almondsbury, Bristol BS12 4TH
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Extract

Previous studies have examined the effect of the degree of saturation (as measured by th3 ratio of unsaturated to saturated fatty acids, U/S) and free fatty acid (FFA) content on the digestible energy (DE) value of fats fed to growing/ finishing pigs. However, there have been no detailed studies with the immediate post-weaning pig, which was the objective of the current programme.

Two fats of differing degrees of saturation (U/S) and their respective acid oils of high free fatty acid (FFA) content were obtained for evaluation. Fats were Soyabean Oil (SO), Soyabean Acid Oil (SAO), Tallow (T) and Tallow Acid Oil (TAO).

Type
Pigs
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1994 , March 1994 , pp. 162
Copyright
Copyright © The British Society of Animal Production 1994

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