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An assessment of the effect of feed freshness on intake and performance of suckling and weaned pigs

Published online by Cambridge University Press:  05 November 2021

S. Kavanagh ,
P.B. Lynch ,
P.J. Caffrey  and
W.D. Henry
S. Kavanagh
Affiliation:
Teagasc, Moorepark Research Centre, Fermoy, Co. Cork, Ireland
P.B. Lynch
Affiliation:
Teagasc, Moorepark Research Centre, Fermoy, Co. Cork, Ireland
P.J. Caffrey
Affiliation:
Dept. of Animal Science and Production, University College Dublin, Dublin 4, Ireland
W.D. Henry
Affiliation:
Nutec, Greenhills Road, Tallaght, Dublin 24, Ireland
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Extract

While there is little information in the literature on the effect of feed freshness on acceptability, feeds containing oxidised or rancid fats are thought to be unpalatable. Both free fatty acid level and peroxide level have been used as measures of fat quality and suitability for feeding especially to young animals. Neither is now considered a reliable predictor of animal performance (Carpenter, 1968). Connolly et al. (1970) found that pig performance was unaffected by high levels of peroxide in the diet or prolonged storage and concluded that it is doubtful if toxicity from lipid peroxides would arise in practical feeding. The aim of this study was the examine the effect of feed freshness on intake and growth of suckling and weaned pigs, using free fatty acid and peroxide levels as indicators of freshness.

Type
Pig Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 137
Copyright
Copyright © The British Society of Animal Science 1996

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References

Carpenter, K.J. (1968). Possible adverse effects of oxidised fats in feeds. In: Proc University of Nottingham Second Nutrition Conference for Feed Manufacturers (Eds. Swan, H. and Lewis, D.), Churchill, London. 66: 574–584.Google Scholar
Connolly, J.F., Spillane, T.A., Poole, D.B.R. and Mc Aleese, D.M. (1970). Nutritional effects of oxidised lipids in fresh and stored pig diets. Irish Journal of Agricultural Research, 9:39–58.Google Scholar