ArticlePoultry science2026
Dietary fat type modulates fatty acid digestibility, de novo lipogenesis, and energy expenditure in broiler chickens.
Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study tested the hypothesis that krabok oil (KO), a medium-chain saturated fatty acid (MCT)-rich fat source, would mimic the growth and carcass fat reducing effects of polyunsaturated fatty acid (PUFA)-rich soybean oil (SBO) in broiler chickens. Forty-five 7-day-old Arbor Acres broilers were randomly assigned to three dietary treatments tallow (T), SBO, and KO with 15 birds per treatment (n = 15) serving as individual replicates. Each iso-energetic diet was supplemented with 3.00 % of the respective fat source for 21-days (day 7 to day 28 of age). The results showed that KO-fed broilers achieved significantly greater final body weight (839.47 g vs. 750.60 g; P < 0.05) and average daily gain (32.84 g/d vs. 28.60 g/d; P < 0.05) compared to SBO-fed birds. However, the hypothesis was only partially supported; KO did not reduce abdominal fat (1.58 % vs. 1.04 % for SBO; P < 0.05), which was associated with the highest body energy retention in the KO group (37.33 % of intake). SBO significantly increased energy expenditure (44.97 % vs. 33.31 % of intake; P < 0.01) via enhanced PUFA-induced thermogenesis, whereas KO improved the digestibility of medium-chain fatty acids (e.g., lauric acid: 94.94 %; P < 0.01) without lowering total fat retention, likely due to its high saturated fatty acid (SFA) content favoring energy storage. Serum triglyceride concentrations were significantly lower in both SBO- and KO-fed birds (P < 0.01) compared to the tallow group, indicating active lipid catabolism. In conclusion, while KO serves as a potent growth promoter through efficient MCT utilization, it does not metabolically mimic the fat-reducing effects of SBO due to the interaction between chain length and saturation, which priorities energy partitioning toward retention rather than expenditure. These findings offer KO as a stable lipid alternative for optimizing broiler performance while clarifying the distinct metabolic roles of different fatty acid profiles.
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