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British Poultry Science Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/cbps20
The utilisation of various fats by turkeys of different ages a
G. C. Whitehead & C. Fisher
a b
a
Agricultural Research Council's, Poultry Research Centre, King's Buildings, West Mains Road, Edinburgh, EH9 3JS, Scotland b
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, England Published online: 08 Nov 2007.
To cite this article: G. C. Whitehead & C. Fisher (1975) The utilisation of various fats by turkeys of different ages, British Poultry Science, 16:5, 481-485 To link to this article: http://dx.doi.org/10.1080/00071667508416216
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http://www.tandfonline.com/page/termsand-conditions
Br. Poult. Set., 16: 481-485. 1975
Longman: printed in Great Britain
THE UTILISATION OF VARIOUS FATS BY TURKEYS OF DIFFERENT AGES
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
G. C. WHITEHEAD AND C. FISHER 1 Agricultural Research Council's Poultry Research Centre, King's Buildings, West Mains Road, Edinburgh EH9 3JS, Scotland Received for publication 30th September 1974
1. The utilisation of fat and fatty acids supplied as maize oil, tallow or lard in the diet of 2-, 4- and 8-week old turkeys has been investigated: a mixture of 10% fat and 15% cellulose replaced glucose monohydrate in a low-fat basal diet. 2. At 2 weeks of age the absorbabilities of the fats were 96, 57 and 91 % for maize oil, tallow and lard respectively; at 4 and 8 weeks of age the corresponding figures were 97, 70 and 92% and 98, 74 and 90%. 3. The unsaturated fatty acids (18:1, 18:2) were highly absorbed from all fats; this was true also of the saturated acids (16:0, 18:0) in the maize oil, but in lard and, especially, tallow the absorbability of these fatty acids was lower. 4. The effect of age on the utilisation of tallow could be explained by the improvement in the absorption of these fatty acids. 5. The determined and calculated ME values of the fats are given. INTRODUCTION
The potential value of fat as an economic ingredient in turkey diets has been clearly demonstrated (Touchburn and Naber, 1966; Jensen et al., 1970) but there is little direct information about fat absorption and the influence upon it of fatty acid composition. The metabolisable energy content of a fat is the product of its gross energy content and its absorbability. In the chick the relationship between fatty acid composition of intact fats and their absorbability was established by Renner and Hill (i960) and Young (1961). In general, oils of plant origin with high levels of unsaturated fatty acids are more completely digested than animal fats such as lard and tallow which contain higher proportions of saturated fatty acids. In the chick this difference between fats is particularly pronounced in early growth but diminishes with age. A similar effect of age on fat utilisation in the turkey has been shown by Salmon (1969). However, the results of Joshi and Sell (1964), which show animal tallow to 1
Present address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, England. 481
482
C. C. WHITEHEAD AND C. FISHER
be absorbed as well as vegetable oils during the first 6 weeks of growth in turkeys, contrasts with results with the chicken. A further study has therefore been made of fat utilisation in the young turkey and the effects of fatty acid composition and age have been investigated. MATERIALS AND METHODS
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
Diets
The compositions of the experimental diets are given in Table 1. Diet A was a low-fat reference diet, containing adequate essential fatty acids. Diets B, C and D TABLE I
Composition of experimental diets Diet (parts by weight) Ingredient Common ingredients 1 Maize oil Tallow Lard Dextrose monohydrate Cellulose
A
B
C
D
74"25 0-75 ... ... 25-0 ...
74'25 10-75 ... ...
74"25 0*75 io-o ...
74"25 0-75 io-o
15
15
15
1
Wheat, 9-5; soybean meal (44% CP), 59-0; dicalcium phosphate, 3-5; limestone, o-6; DL-methionine, 0-15; salt, 0-5; vitamin and mineral supplement, 1-o.
were derived from it by adding 10% of maize oil, beef tallow or lard respectively in place of 25% dextrose. 15% Cepo S 40 cellulose (Bayer, Glasgow) was added to the fat diets. It was assumed to be inert and on this basis all four diets were isonitrogenous and isoenergetic. The fats were obtained from food distributors and their fatty acid compositions are given in Table 2. The diets were fed in mash form. TABLE 2
The fatty acid composition of the maize oil, tallow and lard used in the experiment Fatty acid composition (%) Fat
16:0
16:1
Maize oil Tallow Lard
12-2 35-4 28-7
o-5 2-7 2-1
l8:0 07 36-5 ig-6
l8:i
18:2
18:3
24-7 24-5 40-9
60-5 0-9 87
1-4
Husbandry
Seventy-two i-d-old Broad Breasted White poults of both sexes were weighed, wing-banded and allocated at random to 24 cages (floor area 0-22 m2 per cage), three birds per cage. The cages were arranged in groups of four and a dull-emitter brooder lamp was suspended above each group. The experimental diets were each supplied ad libitum to six cages. Live-weights and food consumptions were measured weekly. During balance periods, from 11 to 14 d and 25 to 28 d of age, food intake was measured and droppings were collected quantitatively. After the second balance eight poults from each group, chosen at random, were transferred to singlebird cages equipped with individual food and water troughs. They were fed on the
FATS FOR TURKEYS
483
same diets as before and their live-weights and food consumption were recorded weekly. From 53 to 56 d of age there was a third balance period, after which the experiment was ended.
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
Analyses
Droppings were oven-dried at 100 °G and then ground. Their fat content was determined by the following method. A sample (2 g) was mixed with concentrated hydrochloric acid (1 ml) and water (2 ml) and allowed to stand for 30 min. The mixture was then extracted with chloroform-methanol (2-1, v/v), using a Polytron homogeniser, according to the method of Folch et al. (1957). The calorific values of diets and droppings were determined using an adiabatic bomb calorimeter. Methyl esters of fatty acids were prepared by refluxing in methanolic 4% hydrogen chloride for 4 h in the presence of a trace of butylated hydroxytoluene. The proportions of fatty acids were determined by gas-liquid chromatography on a column of 15% (w/w) polyethylene-glycol adipate on Ghromosorb W (100-120 mesh, acid-washed and silanised) at 180 °G using a flame ionisation detector. Peak areas were calculated with the aid of a " Disc " integrator. Calculations
Fat absorbability was calculated using the formulae quoted by Young (1961), save that the digestibility of a diet was determined from the ratio of dried droppings to dry food during the balance periods rather than with the aid of an internal marker. By use of these formulae the absorbability of individual fatty acids is corrected for the absorbability of the fat in the low-fat reference diet and for endogenous fat. The metabolisable energy values for the three fats were calculated by assuming that dextrose monohydrate and cellulose had ME values of 13*85 and o MJ/kg. Corrections for N-retention were not made. ME values were also calculated from the gross energies and digestibilities of the fats. RESULTS AND DISCUSSION
The live-weights and food conversion efficiencies of the poults are given in Table 3. At 2 and 4 weeks there were no significant differences in live-weight between poults fed on the different fats, although birds fed on control diet A were TABLE 3
Live-weights andfood conversion efficiencies (FCE) 0/poults at 2, 4 and 8 weeks
Dietary fat None Maize oil Tallow Lard Standard error 1
Live-weight (kg) 2 weeks 0-300** o-26gb 0-261b o-267b o-oio
4 weeks 0-747* o-6g^b O-7O56 o-7i66 o-oio
FCE 8 weeks1 2 '54 a 2-56* 2-79b 2-66al> 0-086
0-2 weeks 0-746*° o-73o*b o-7i4b 0-775° 0-012
2-4 weeks 0-571* 0-568* 0-552* 0-559* 0-016
4-8 weeks 0-515* 0-521* 0-510* 0-518* 0-027
Mean of male and female mean weights. * Within a column, values with the same superscript are not significantly different (P>o-05).
484
C. C. WHITEHEAD AND C. FISHER
significantly heavier (P
British Poultry Science Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/cbps20
The utilisation of various fats by turkeys of different ages a
G. C. Whitehead & C. Fisher
a b
a
Agricultural Research Council's, Poultry Research Centre, King's Buildings, West Mains Road, Edinburgh, EH9 3JS, Scotland b
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, England Published online: 08 Nov 2007.
To cite this article: G. C. Whitehead & C. Fisher (1975) The utilisation of various fats by turkeys of different ages, British Poultry Science, 16:5, 481-485 To link to this article: http://dx.doi.org/10.1080/00071667508416216
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http://www.tandfonline.com/page/termsand-conditions
Br. Poult. Set., 16: 481-485. 1975
Longman: printed in Great Britain
THE UTILISATION OF VARIOUS FATS BY TURKEYS OF DIFFERENT AGES
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
G. C. WHITEHEAD AND C. FISHER 1 Agricultural Research Council's Poultry Research Centre, King's Buildings, West Mains Road, Edinburgh EH9 3JS, Scotland Received for publication 30th September 1974
1. The utilisation of fat and fatty acids supplied as maize oil, tallow or lard in the diet of 2-, 4- and 8-week old turkeys has been investigated: a mixture of 10% fat and 15% cellulose replaced glucose monohydrate in a low-fat basal diet. 2. At 2 weeks of age the absorbabilities of the fats were 96, 57 and 91 % for maize oil, tallow and lard respectively; at 4 and 8 weeks of age the corresponding figures were 97, 70 and 92% and 98, 74 and 90%. 3. The unsaturated fatty acids (18:1, 18:2) were highly absorbed from all fats; this was true also of the saturated acids (16:0, 18:0) in the maize oil, but in lard and, especially, tallow the absorbability of these fatty acids was lower. 4. The effect of age on the utilisation of tallow could be explained by the improvement in the absorption of these fatty acids. 5. The determined and calculated ME values of the fats are given. INTRODUCTION
The potential value of fat as an economic ingredient in turkey diets has been clearly demonstrated (Touchburn and Naber, 1966; Jensen et al., 1970) but there is little direct information about fat absorption and the influence upon it of fatty acid composition. The metabolisable energy content of a fat is the product of its gross energy content and its absorbability. In the chick the relationship between fatty acid composition of intact fats and their absorbability was established by Renner and Hill (i960) and Young (1961). In general, oils of plant origin with high levels of unsaturated fatty acids are more completely digested than animal fats such as lard and tallow which contain higher proportions of saturated fatty acids. In the chick this difference between fats is particularly pronounced in early growth but diminishes with age. A similar effect of age on fat utilisation in the turkey has been shown by Salmon (1969). However, the results of Joshi and Sell (1964), which show animal tallow to 1
Present address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, England. 481
482
C. C. WHITEHEAD AND C. FISHER
be absorbed as well as vegetable oils during the first 6 weeks of growth in turkeys, contrasts with results with the chicken. A further study has therefore been made of fat utilisation in the young turkey and the effects of fatty acid composition and age have been investigated. MATERIALS AND METHODS
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
Diets
The compositions of the experimental diets are given in Table 1. Diet A was a low-fat reference diet, containing adequate essential fatty acids. Diets B, C and D TABLE I
Composition of experimental diets Diet (parts by weight) Ingredient Common ingredients 1 Maize oil Tallow Lard Dextrose monohydrate Cellulose
A
B
C
D
74"25 0-75 ... ... 25-0 ...
74'25 10-75 ... ...
74"25 0*75 io-o ...
74"25 0-75 io-o
15
15
15
1
Wheat, 9-5; soybean meal (44% CP), 59-0; dicalcium phosphate, 3-5; limestone, o-6; DL-methionine, 0-15; salt, 0-5; vitamin and mineral supplement, 1-o.
were derived from it by adding 10% of maize oil, beef tallow or lard respectively in place of 25% dextrose. 15% Cepo S 40 cellulose (Bayer, Glasgow) was added to the fat diets. It was assumed to be inert and on this basis all four diets were isonitrogenous and isoenergetic. The fats were obtained from food distributors and their fatty acid compositions are given in Table 2. The diets were fed in mash form. TABLE 2
The fatty acid composition of the maize oil, tallow and lard used in the experiment Fatty acid composition (%) Fat
16:0
16:1
Maize oil Tallow Lard
12-2 35-4 28-7
o-5 2-7 2-1
l8:0 07 36-5 ig-6
l8:i
18:2
18:3
24-7 24-5 40-9
60-5 0-9 87
1-4
Husbandry
Seventy-two i-d-old Broad Breasted White poults of both sexes were weighed, wing-banded and allocated at random to 24 cages (floor area 0-22 m2 per cage), three birds per cage. The cages were arranged in groups of four and a dull-emitter brooder lamp was suspended above each group. The experimental diets were each supplied ad libitum to six cages. Live-weights and food consumptions were measured weekly. During balance periods, from 11 to 14 d and 25 to 28 d of age, food intake was measured and droppings were collected quantitatively. After the second balance eight poults from each group, chosen at random, were transferred to singlebird cages equipped with individual food and water troughs. They were fed on the
FATS FOR TURKEYS
483
same diets as before and their live-weights and food consumption were recorded weekly. From 53 to 56 d of age there was a third balance period, after which the experiment was ended.
Downloaded by [UZH Hauptbibliothek / Zentralbibliothek Zürich] at 10:08 14 July 2013
Analyses
Droppings were oven-dried at 100 °G and then ground. Their fat content was determined by the following method. A sample (2 g) was mixed with concentrated hydrochloric acid (1 ml) and water (2 ml) and allowed to stand for 30 min. The mixture was then extracted with chloroform-methanol (2-1, v/v), using a Polytron homogeniser, according to the method of Folch et al. (1957). The calorific values of diets and droppings were determined using an adiabatic bomb calorimeter. Methyl esters of fatty acids were prepared by refluxing in methanolic 4% hydrogen chloride for 4 h in the presence of a trace of butylated hydroxytoluene. The proportions of fatty acids were determined by gas-liquid chromatography on a column of 15% (w/w) polyethylene-glycol adipate on Ghromosorb W (100-120 mesh, acid-washed and silanised) at 180 °G using a flame ionisation detector. Peak areas were calculated with the aid of a " Disc " integrator. Calculations
Fat absorbability was calculated using the formulae quoted by Young (1961), save that the digestibility of a diet was determined from the ratio of dried droppings to dry food during the balance periods rather than with the aid of an internal marker. By use of these formulae the absorbability of individual fatty acids is corrected for the absorbability of the fat in the low-fat reference diet and for endogenous fat. The metabolisable energy values for the three fats were calculated by assuming that dextrose monohydrate and cellulose had ME values of 13*85 and o MJ/kg. Corrections for N-retention were not made. ME values were also calculated from the gross energies and digestibilities of the fats. RESULTS AND DISCUSSION
The live-weights and food conversion efficiencies of the poults are given in Table 3. At 2 and 4 weeks there were no significant differences in live-weight between poults fed on the different fats, although birds fed on control diet A were TABLE 3
Live-weights andfood conversion efficiencies (FCE) 0/poults at 2, 4 and 8 weeks
Dietary fat None Maize oil Tallow Lard Standard error 1
Live-weight (kg) 2 weeks 0-300** o-26gb 0-261b o-267b o-oio
4 weeks 0-747* o-6g^b O-7O56 o-7i66 o-oio
FCE 8 weeks1 2 '54 a 2-56* 2-79b 2-66al> 0-086
0-2 weeks 0-746*° o-73o*b o-7i4b 0-775° 0-012
2-4 weeks 0-571* 0-568* 0-552* 0-559* 0-016
4-8 weeks 0-515* 0-521* 0-510* 0-518* 0-027
Mean of male and female mean weights. * Within a column, values with the same superscript are not significantly different (P>o-05).
484
C. C. WHITEHEAD AND C. FISHER
significantly heavier (P
