ArticleJournal of animal science and biotechnology2024
Oils with different degree of saturation: effects on ileal digestibility of fat and corresponding additivity and bacterial community in growing pigs.
Article in Journal of animal science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- The digestive characteristics of avocado oil and the bioaccessibility of its nutrients.Food chemistry: X · 2026Article
- Health assessment of snacks and desserts in Guizhou Province: Analysis of fatty acids and sugar content.PloS one · 2025Article
- Maternal supplementation with balanced fatty acid fat powder enhances sow reproductive performance and offspring intestinal health by modulating mitochondrial fusion and cell apoptosis.Frontiers in nutrition · 2025Article
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Authors and funding
5 authors.
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Abstract
backgroundOils are important sources of energy in pig diets. The combination of oils with different degree of saturation contributes to improve the utilization efficiency of the mixed oils and may reduce the cost of oil supplemented. An experiment was conducted to evaluate the effects of oils with different degree of saturation on the fat digestibility and corresponding additivity and bacterial community in growing pigs.
methodsEighteen crossbred (Duroc × Landrace × Yorkshire) barrows (initial body weight: 29.3 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum. The experimental diets included a fat-free basal diet and 5 oil-added diets. The 5 oil-added diets were formulated by adding 6% oil with different ratio of unsaturated to saturated fatty acids (U:S) to the basal diet. The 5 oils were palm oil (U:S = 1.2), canola oil (U:S = 12.0), and palm oil and canola oil were mixed in different proportions to prepare a combination of U:S of 2.5, 3.5 and 4.5, respectively.
resultsThe apparent and standardized ileal digestibility (AID and SID) of fat and fatty acids increased linearly (P < 0.05) as the U:S of dietary oils increased except for SID of fat and C18:2. The AID and SID of fat and fatty acids differed among the dietary treatments (P < 0.05) except for SID of unsaturated fatty acids (UFA) and C18:2. Fitted one-slope broken-line analyses for the SID of fat, saturated fatty acids (SFA) and UFA indicated that the breakpoint for U:S of oil was 4.14 (R
conclusionsThe optimal U:S for improving the utilization efficiency of mixed oil was 4.14. The SID of fat and UFA for palm oil and canola oil were additive in growing pigs, whereas the SID of SFA in the mixture of two oils was greater than the sum of the values of pure oils. Differences in fat digestibility caused by oils differing in degree of saturation has a significant impact on bacterial community in the foregut.
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