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The previous article, focused on lipid nutrition for laying hens, and this article will expand on lipid nutrition for waterfowl, quail, and other avian animals, describing the effects of functional lipids on birds such as ducks, geese, and quail.
Lipid nutrition of waterfowl
Characteristics of digestion and utilization of lipid nutrition in waterfowl
Fat is an important part of the body tissues and organs of waterfowl, and the subcutaneous and abdominal parts are the main storage areas of fat. Waterfowl carcass fat is mainly composed of triglycerides and phospholipids, and the composition of fat in different anatomical parts varies greatly.
Waterfowl fat metabolism occurs mainly in the liver, which has an extremely strong fat storage capacity and can be utilized to produce fatty liver in meat ducks or geese.
Species, age, feeding environment, and dietary fatty acid composition all have an effect on the digestion, absorption, and utilization of waterfowl lipids. The degree of lipid oxidation, the distribution of fatty acids in the triglyceride molecule, and the length and saturation of the fatty acid carbon chain all affect lipid metabolism. Studies have shown (see inside of this book for details) that the addition of non-starch polysaccharidases can significantly increase the effective energy level of meat duck diets.
Need and utilization of lipid nutrition in waterfowl
Dietary fat content and fatty acid composition have important effects on the growth and development of waterfowl. High energy level diets can limit the intake of meat ducks. It was found that the addition of 2% conjugated linoleic acid during the brooding period of meat ducks promoted growth, while 3.5% conjugated linoleic acid inhibited weight gain.
In the intestinal environment, polyunsaturated fatty acids affect the body’s metabolism by regulating intestinal pH and improving the activity of digestive enzymes in the intestine. Short-chain fatty acids regulate intestinal mucosal immunity and modulate the integrity of the intestinal barrier through their effects on a variety of immune cells.
Fatty acids modulate immunity and have important regulatory effects on the release of cytokines, synthesis of lipid mediators, activation of endothelial cells and activation of leukocytes.
Lipid nutrition and waterfowl product quality
Lipid nutrition can influence meat and egg quality of waterfowl, as well as fatty liver and roast duck sebum.
Fat content and fatty acid composition are important influences on indicators such as meat color, water holding capacity and shear strength. Fat can be deposited directly in waterfowl after absorption through the digestive system. Changing dietary lipid composition can regulate the fat content and fatty acid composition of waterfowl body tissues, thus affecting meat quality. For example, replacing soybean oil in meat duck diets with fish oil can result in increased drip losses in the breast and leg muscles and increased cooking losses in the hamstrings (see the inside of this book for details).
Increasing linoleic acid levels in the diet increases egg weight, and decreasing linoleic acid levels decreases egg weight.
The addition of fats and oils during the production of goose fattened liver can increase energy levels and may reduce esophageal damage during fill feeding. Studies have shown (see the inside of this book for details) that the addition of fish oil improves liver performance and fatty liver quality in broiler ducks, and that omega-3 PUFA content in the liver is higher than in other groups.
Lipid Nutrition for Quail
Lipids for Quail Feeding
Types Most companies formulate quail rations with reference to NRC (1994) and other poultry feeding standards such as laying hens. The types of fats and oils used for quail are similar to those used for laying hens, mainly soybean oil, lard, fish oil, chicken oil, flaxseed oil, phospholipid oil, etc. However, the quail’s tolerance to high fat is significantly higher than that of laying hens.
Studies have shown that fish oil and flaxseed oil can improve quail egg weight and feed conversion rate.
Application of Lipids in Quail Production
It has been found (see inside of this book for details) that the addition of 1.5% and 3% soybean fat phospholipid powder to quail diets during laying can significantly increase feed conversion, average egg weight, significantly improve yolk color, and improve economic efficiency.
Safflower seed oil can improve the quail lipid disorders caused by feeding high-fat diets. Perilla seed, evening primrose seed and flaxseed can be used to regulate quail lipid metabolism and protein.
Quail commercial feeds are usually high in fats and oils, with 2% to 4% in quail feeds during the brooding period, and generally 6% to 10% during the egg-laying period. Puffed soybeans or fat meal can be added to increase the fat content in the ration, but attention should be paid to the quality of fats and oils, and emulsifiers, bile acids, etc. can also be used to improve the fat utilization rate.
The effect of functional lipids on quails
Functional lipids mainly refer to medium- and short-chain fatty acids, ω-3 PUFA and CLA, etc., which can affect the growth performance, meat quality and egg quality of quail.
It was found (see inside of this book for details) that the addition of calcium butyrate to the diet significantly increased quail daily weight gain and feed conversion, reduced the number of E. coli bacteria in the feces, and provided anti-inflammatory and antioxidant properties.
Another study showed that the addition of conjugated linoleic acid to the diet significantly increased the conjugated linoleic acid content in quail eggs and liver.
