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The last post shared content on lipid nutrition, fatty acid balance and breeding pigs, piglets, and growing and fattening pigs. This post will focus on the effects of lipid nutrition on broilers, laying hens, waterfowl, quail and other poultry, and will be divided into three parts: upper, middle and lower.
The previous post will focus on the nutritional physiological role of fat in broiler chickens, the application of functional lipids in broiler production, and fatty acid requirements and utilization in broilers.The following is the highlights of this post to share Lipid nutrition in broiler chickens
Nutritional physiological role of fat in broiler chickens
Oxidative energy supply: addition of fats and oils to broiler feeds significantly increases dietary metabolizable energy.
Synergistic kinetic effects and extra energy effects of fat: “Fats with a high content of unsaturated fatty acids are better absorbed”, “Fat prolongs the residence time of chow in the digestive tract”, “Promotes the absorption of fat-soluble vitamins ” and six other mechanisms (see the inside cover of Animal Lipid Science for details) can explain the synergistic kinetic and extra energy effects of fat in broiler farming.
supply essential fatty acids: Essential fatty acids are precursors of eicosanoids such as poultry prostaglandins, prostacyclins and leukotrienes. The ratio of n-3/n-6 PUFA in broiler tissues affects the type and amount of eicosanoids synthesized.
Application of different functional lipids in broiler production
I.Effects of PUFA on broiler performance
PUFA can affect the growth performance, meat quality, lipid metabolism, immune function and intestinal health of broilers.
Adding PUFA to broiler rations can improve their production performance, feed conversion rate and feeding efficiency; it can also reduce fat deposition in the abdomen of broilers. Chicken meat contains a certain amount of PUFA, the meat will be tender and has a high nutritional value.
PUFA can also participate in intestinal immune regulation by promoting intestinal microbial development and fatty acid metabolism. Dietary n-6/n-3 PUFA ratio within a certain range (see the inside page of Animal Lipid Science for details) can significantly improve the immune organ index of broiler chickens
II. Effects of medium- and short-chain fatty acids on broiler performance
Organic acids are widely used in animal feed to inhibit the proliferation of intestinal pathogens. Medium-chain fatty acids are one of the most commonly used organic acids in broiler feed. Short-chain fatty acids can reduce intestinal pH and inhibit the invasion and colonization of pathogenic bacteria. Broilers have higher digestibility, absorption and metabolism of medium-chain fatty acids.
III. Effects of fatty acid monoglycerides on broiler performance
Esterification of fatty acids enhances the antimicrobial activity of fatty acids. Fatty acid monoglycerides significantly inhibit the proliferation of Salmonella typhimurium and Escherichia coli in the intestinal tract of chickens. Several studies have shown that fatty acid monoglycerides can significantly promote broiler production performance (see the inside page of Animal Lipid Science).
IV. Effect of phospholipids on broiler performance
Phospholipids can emulsify fat, constitute portal vein celiac particles in the intestinal tract of poultry, increase the area of contact between pancreatic lipase and fat, improve the activity of lipase, and promote the digestion and absorption of fat.
Fatty acid requirements and utilization in broiler chickens
I. Supply of fat and fatty acids in broiler diets
At present, the research on the physiological requirement of fat and essential fatty acids in poultry focuses on the requirement of fat and linoleic acid in diets, and the relevant standards are detailed in the inner pages of Animal Lipid Science.
In actual production, multiple factors such as the original fatty acid composition of broiler diets, broiler breed and age, and free fatty acid content should be taken into account to achieve the optimal effect of adding fat.
II. Supply of linoleic acid in broiler diets
Linoleic acid level is one of the most important test indicators for evaluating the nutrition of broiler complete diet. When linoleic acid is sufficient in breeding eggs, it can maintain normal growth of pullets until 2~3 weeks of age.
This is the whole content of Chapter 8, Section 1 of Animal Lipid Science, Broiler Lipid Nutrition, thank you for your patience!if you are interested, you can follow our website for more great professional content.
