scholarly journals Assessment of the quality, oxidative status and dietary energy value of lipids used in non‐ruminant animal nutrition

2021 ◽  
Author(s):  
Alexandra L Wealleans ◽  
Karen Bierinckx ◽  
Erwin Witters ◽  
Mauro Benedetto ◽  
Julian Wiseman
Keyword(s):  
Oxidative Status ◽  
Animal Nutrition ◽  
Dietary Energy ◽  
Energy Value ◽  
Ruminant Animal

scholarly journals Insect fat in animal nutrition – a review

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abdelbasset Benzertiha ◽  
Bartosz Kierończyk ◽  
Mateusz Rawski ◽  
Zuzanna Mikołajczak ◽  
Arkadiusz Urbański ◽  
...  
Keyword(s):  
Energy Source ◽  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Feed Utilization ◽  
Energy Resources ◽  
Animal Nutrition ◽  
Dietary Energy ◽  
Fat Supplementation ◽  
Fat Quality ◽  
Long Chain

AbstractThe aim of this review is to discuss the usage of insect fats as an energy source in animal nutrition. Insects are a rich carrier of proteins, fat, and minerals. They are successfully introduced in animal diets (poultry, swine, rabbits, fish, and pets) as a source of many nutrients, including energy and essential fatty acids (FAs). The insects’ fat content and quality are highly affected by the type of substrate provided to the insects during the rearing period. The majority of the studies have shown that insect fats may be used as promising substitutes for conventional energy resources in animal nutrition without adverse effects on growth performance and feed utilization. They can positively affect meat quality by increasing the level of long-chain polyunsaturated FAs but may also positively influence animals by regulating the gut microbiota and stimulating the immune system. In conclusion, insect fat supplementation showed promising results in terms of their application in animal nutrition. However, compared to insect protein application, very few studies have been performed on insect fats. Therefore, because of the fat quality and content of insects, there is a need to extend experimentation regarding their implementation in animals’ diets as a replacement for conventional dietary energy resources.

PREDICTING THE DIETARY ENERGY VALUE OF POULTRY FEEDS

1990 ◽  
pp. 283-300 ◽  
Author(s):  
B. CARRÉ
Keyword(s):  
Dietary Energy ◽  
Poultry Feeds ◽  
Energy Value

The Influence of free fatty acid on the apparent metabolisable energy value of tallow fed to broiler chicks

1989 ◽  
Vol 1989 ◽  
pp. 86-86
Author(s):  
F. Salvador ◽  
J. Wiseman
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Broiler Chicks ◽  
Dietary Energy ◽  
Energy Value ◽  
Metabolisable Energy ◽  
Variable Energy

Fats are important but variable energy-yielding ingredients in diets for broilers. One of the factors that may affect the dietary energy value of fats is the proportion of free fatty acids which, together with rate of inclusion of fat and the age of the bird, must be considered in fat evaluation. The current experiment was designed to investigate the effect of free fatty acid content of tallow on the apparent metabolisable energy values for broilers.Tallow and tallow acid oil (Table 1) were obtained for evaluation. Tallow (A) of free fatty acid content 138.4 g/kg was hydrolysed to produce a fat (E) of free fatty acid (FFA) content 952.1 g/kg. Fat A and B were blended in the proportions A75:B25, A50:B50 and A25:B75 giving fats of 341.5, 545.3 and 748.7 g/kg FFA respectively which were included at rates of 40 g/kg, 80 g/kg and 120 g/kg at the expense of the energy-yielding ingredients. The 16 experimental diets - basal (Table 2) together with 15 containing fats - were evaluated with Ross 1 broiler chicks of 1.5 weeks (5 replicates of cage of 2 birds) and 7.5 weeks of age (5 replicates of cage of 1 bird).

Comparison between pigs and poultry in the prediction of the dietary energy value of fats

1998 ◽  
Vol 71 (1-2) ◽  
pp. 1-9 ◽  
Author(s):  
J Wiseman ◽  
J Powles ◽  
F Salvador
Keyword(s):  
Dietary Energy ◽  
Energy Value

Interaction of dietary energy levels and culture density on growth performance and metabolic and oxidative status of rainbow trout ( Oncorhynchus mykiss )

2015 ◽  
Vol 67 ◽  
pp. 59-66 ◽  
Author(s):  
M.D. Suárez ◽  
C.E. Trenzado ◽  
M. García-Gallego ◽  
M. Furné ◽  
S. García-Mesa ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Growth Performance ◽  
Energy Levels ◽  
Oxidative Status ◽  
Dietary Energy ◽  
Culture Density ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Phytase in non‐ruminant animal nutrition: a critical review on phytase activities in the gastrointestinal tract and influencing factors

2014 ◽  
Vol 95 (5) ◽  
pp. 878-896 ◽  
Author(s):  
Yueming Dersjant‐Li ◽  
Ajay Awati ◽  
Hagen Schulze ◽  
Gary Partridge
Keyword(s):  
Gastrointestinal Tract ◽  
Influencing Factors ◽  
Critical Review ◽  
Animal Nutrition ◽  
Ruminant Animal

scholarly journals Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality

2018 ◽  
Vol 10 (10) ◽  
pp. 3718 ◽  
Author(s):  
Tawanda Tayengwa ◽  
Cletos Mapiye
Keyword(s):  
Dietary Supplements ◽  
Meat Quality ◽  
Animal Nutrition ◽  
Total Production ◽  
Livestock Industry ◽  
Middle Income ◽  
Middle Income Countries ◽  
Ruminant Animal ◽  
Fruit Wastes ◽  
Welfare Production

Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.

Effect of the Degree of Saturation on the Digestible Energy Value of Fats Fed to Growing / Finishing Pigs

1993 ◽  
Vol 1993 ◽  
pp. 128-128
Author(s):  
J. Powles ◽  
J Wiseman ◽  
D J A Cole ◽  
B Hardy
Keyword(s):  
Vegetable Oils ◽  
Fats And Oils ◽  
Degree Of Saturation ◽  
Animal Origin ◽  
Dietary Energy ◽  
Finishing Pigs ◽  
Energy Value ◽  
Digestible Energy ◽  
Saturated Fats ◽  
Major Factors

It is well recognised that fats and oils utilised in diets for pigs are variable commodities in terms of their dietary energy value. One of the major factors determining this is the degree of saturation. Thus vegetable oils, being unsaturated, are of higher digestible energy (DE) than the more saturated fats of animal origin. This generalisation, however, has not been adequately quantified which was the objective of the current study.

Copper in soils, plants, and ruminant animal nutrition with special reference to sub‐Saharan Africa

1993 ◽  
Vol 16 (11) ◽  
pp. 2149-2212 ◽  
Author(s):  
I. Haque ◽  
E. A. Aduayi ◽  
S. Sibanda
Keyword(s):  
Special Reference ◽  
Sub Saharan Africa ◽  
Animal Nutrition ◽  
Ruminant Animal ◽  
Sub Saharan
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