Efficiency of pea seeds in sow, piglet and fattener feeding

2019 ◽  
Vol 59 (2) ◽  
pp. 304 ◽  
Author(s):  
E. Hanczakowska ◽  
J. Księżak ◽  
M. Świątkiewicz
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growing Pigs ◽  
Control Group ◽  
Crude Fibre ◽  
Significant Difference ◽  
Pea Seeds ◽  
Enzyme Supplement

Two varieties of pea, one white flowering (cv. Tarchalska) and one colour flowering (cv. Milwa), partly replaced soybean meal in the diet of sows and their progeny, namely, piglets and growing pigs. The effect of a feed enzyme supplement (Ronozyme VP) was also determined Animal performance and carcass and meat quality were estimated using standard methods. There was no significant difference in the sow bodyweight, number of piglets born and litter weight between the treatments. After weaning, bodyweight gains of piglets in all groups were similar. During the fattening periods, the bodyweight gains of the pigs receiving cv. Milwa were significantly higher than those fed with cv. Tarchalska. The bodyweight gains in the control group were intermediate. The enzyme supplement did not improve bodyweight gains. The digestibility of protein (and in the grower period, also crude fibre and N-free extractives) was higher in the pigs receiving cv. Milwa than in those fed with cv. Tarchalska. There was no significant difference in carcass traits, except for the amount of meat in the ham, which was the highest in the control and lowest in the Milwa group. The intramuscular fat of the pigs fed with cv. Milwa contained significantly more of saturated fatty acids and less of unsaturated fatty acids than did both the control and the pigs fed with cv. Tarchalska. The peas had little effect on the physical traits of the meat; they improved its water-holding capacity but did not change its colour and lightness. Cv. Tarchalska significantly lowered all estimated sensory properties. It is concluded that pea seeds, especially the colour-flowering varieties, may be replacements of soybean meal, in moderate amounts, in the whole cycle of pig nutrition.

scholarly journals Raw Chickpea (Cicer arietinum L.) as a Substitute of Soybean Meal in Compound Feed for Broiler Chickens: Effects on Growth Performance, Lipid Metabolism, Fatty Acid Profile, Antioxidant Status, and Dietary Value of Muscles

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3367
Author(s):  
Anna Danek-Majewska ◽  
Małgorzata Kwiecień ◽  
Anna Winiarska-Mieczan ◽  
Małgorzata Haliniarz ◽  
Agata Bielak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Antioxidant Status ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Dietary Value ◽  
Experimental Group

The aim of this study was to determine the effect of substitution of 50% of soybean meal protein with 310–350 g/kg diet of raw chickpea seed protein on the chemical composition, fatty acid profile, dietary value, and antioxidant status of breast and thigh muscles, as well as the antioxidant status of blood serum, in Ross 308 male broilers. In the 42-day experiment, one-day-old male broiler chicks were assigned to two nutritional groups (n = 100 in each, 20 birds in each group, and 5 replications). In the control group, 100% of protein in the feed was derived from soybean meal. In the experimental group, 310–350 g/kg protein from raw chickpea seeds was introduced. Data with a normal distribution were analyzed using the Student t-test, and the relationships between the traits were assessed with the use of Pearson’s correlation coefficients. p < 0.05 was considered statistically significant. The replacement with chickpea protein did not exert an impact on the final body weight, feed consumption, and feed conversion ratio compared to the control group. However, it induced changes in the color of the breast muscles (increased L* and b* values), and reduced the cholesterol content. The addition of chickpea seeds improved the fatty acid profile, mainly in the breast muscle. A decrease in the total SFA content and a higher level of unsaturated fatty acids (UFA), UFAs/saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), omega-3, and omega-6 were observed in the experimental group. Additionally, the chickpea-supplemented group exhibited better values of meat quality indicators (atherogenic index-AI; thrombogenic index–TI, ratio of saturated fatty acids to unsaturated fatty acids-S/P, n-6/n-3, hypocholesterolemic/Hypercholesterolemic ratio-h/H). It can be concluded that raw chickpea seeds are a good source of protein in broiler chicken nutrition, and can replace the traditionally used protein source (soybean meal), simultaneously exerting a positive effect on the dietary value of poultry meat and an expected enhancing impact on consumer health.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

2021 ◽  
Vol 16 (2) ◽  
pp. 132-143
Author(s):  
Selvia Tharukliling ◽  
Lilik Eka Radiati ◽  
Imam Thohari ◽  
Agus Susilo
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethanol Extract ◽  
Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Paste Content

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

scholarly journals The Effect of Feeding Native Faba Bean Seeds (Vicia faba L.) to Sows and Supplemented With Enzymes to Piglets and Growing Pigs

2018 ◽  
Vol 18 (4) ◽  
pp. 1007-1027 ◽  
Author(s):  
Małgorzata Świątkiewicz ◽  
Jerzy Księżak ◽  
Ewa Hanczakowska
Keyword(s):  
Body Weight ◽  
Soybean Meal ◽  
Faba Bean ◽  
Unsaturated Fatty Acids ◽  
Body Weight Gain ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Control Group ◽  
Feed Mixture ◽  
Almost All

AbstractThe aim of this experiment was to examine the possibility of replacing part of soybean meal in the diets of sows, their piglets and fatteners with two varieties of high- or low-tannin faba bean seed. Twenty-four sows were allocated to 3 groups, 8 animals in each. Control group (C) received standard feed mixture containing soybean meal as the main protein source. Next groups received standard feed mixture in which part of soybean meal was replaced by high-tannin variety Bobas (group HT) or low-tannin variety Kasztelan (group LT). Faba bean was added to diets at the level of 12 and 14% for pregnant and lactating sows, 6% for piglets, and 12 and 16% for fatteners (grower and finisher, respectively). Diets for half piglets and fatteners were supplemented with the enzyme Ronozyme VP. Apparent digestibility of nutrients was evaluated in a parallel experiment, using the same feeds on 18 barrows weighing about 40 kg (grower) and 80 kg (finisher). There was almost no difference in sow reproductive rates, litter weight and body weight of piglets on the first day of life were similar. Until 35 days of age piglets receiving faba bean grew faster than control ones. Control piglets grew fastest from 35 to 84 days of age, but differences were not significant. Enzyme supplement had a positive effect on body weight only from 56 to 84 days of piglet life. Digestibility of nutrients was lower in pigs fed with faba beans, especially in the grower period. Faba bean HT had lower nutrient digestibility in both periods of fattening. Almost all carcass traits were better in control pigs than in those fed with bean variety Bobas. Meat of these pigs had also the lowest content of unsaturated fatty acids and highest atherogenic indices. In sensory evaluation this meat had also the worst smell and taste. It can be stated that faba bean seeds, in moderate amounts, can partially replace soybean meal in feed for pigs, but some lowering of body weight gain and meat quality is possible especially when high-tannin varieties are used.

scholarly journals Perbedaan Rasio Kolesterol Total/ HDL Kelompok Kontrol dan Kelompok Diet Tinggi Minyak Sawit pada Tikus Wistar

2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Yelsa Yulanda Putri ◽  
Ellyza Nasrul ◽  
Susila Sastri
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Total Cholesterol ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Diet Group ◽  
Control Group ◽  
Increased Risk ◽  
Post Test

AbstrakRasio kolesterol total/ HDL merupakan variabel lipoprotein terbaik dalam memprediksi risiko penyakit kardiovaskular. Peningkatan risiko penyakit kardiovaskular dapat disebabkan oleh tingginya kadar kolesterol serum. Minyak sawit mengandung 50% asam lemak jenuh dan 50% asam lemak tidak jenuh. Tujuan penelitian ini adalah mengetahui perbedaan rasio kolesterol total/ HDL antara kelompok kontrol dengan kelompok diet tinggi minyak sawit pada tikus. Penelitian ini adalah eksperimental dengan pendekatan post test only control group design. Sampel penelitian terdiri dari 10 ekor tikus Wistar jantan yang dibagi menjadi kelompok kontrol (K) dan kelompok perlakuan (P). Diet tinggi minyak sawit (minyak sawit 42.5%, 3ml/hari) diberikan pada kelompok P selama empat minggu. Analisis data menggunakan uji t independent. Hasil penelitian menunjukkan terdapat perbedaan peningkatan yang tidak bermakna antara kelompok P dan kelompok K pada rerata kolesterol, yaitu 63.66±9.9(P) 57.39±3.28(K) (p>0.05), rerata HDL 19.44±3.99(P) 17.64±2.00(K) (p>0.05), dan rerata rasio kolesterol total/ HDL 3.26±0.24 (P) 3.31±0.32 (K) (p>0.05). Kesimpulan penelitian ini adalah kadar kolesterol total, HDL, dan rasio kolesterol total/ HDL pada kelompok kontrol dan kelompok diet tinggi minyak sawit tidak berbeda.Kata kunci: diet tinggi minyak sawit, kolesterol, HDL, rasio kolesterol/ HDLAbstractThe ratio of total cholesterol/ HDL is the lipoprotein variables best predict the risk of cardiovascular disease . The increased risk of cardiovascular disease can be caused by high levels of cholesterol exciting. Palm oil contains 50% saturated fatty acids and 50% unsaturated fatty acids. The purpose of this study was to know the differences ratio of total cholesterol/ HDL between the control group and high palm oil diet group in rats. This research was experimental with post-test only control group. The study sample consisted of 10 male Wistar rats were divided into control group (K) and treated group (P). High-palm oil diet (50% palm oil, 3ml/day) was given to the group P for four weeks. Analysis of data using independent t test. The results showed there were no significant differences in improvement between groups P and groups K in mean cholesterol, 63.66 ± 9.9 (P) 57.39 ± 3.28 (K) in (p> 0.05), mean HDL 19.44 ± 3.99 (P) 17.64 ± 2.00 (K) in (p> 0.05), and the mean ratio of total cholesterol/ HDL 3.26 ± 0.24 (P) 3.31 ± 0.32 (K) in (p>0.05). The conclusion of this study is total cholesterol, HDL, and the ratio of total cholesterol/ HDL in the control group and the high palm oil diet group did not differ.Keywords: high palm oil diet, cholesterol, HDL, ratio of cholesterol/HDL

Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri

2018 ◽  
Vol 69 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Oana Bianca Oprea ◽  
Livia Apostol ◽  
Simona Bungau ◽  
Gabriela Cioca ◽  
Alina Dora Samuel ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Rheological Behaviour ◽  
Rheological Parameters ◽  
Optimum Dose ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Grape Skin

Grape skin is considered a valuable by-product for antioxidant and antibacterial agent preparation. The grape skin contains some active compounds, such as, dietary fiber, polyphenols, flavonols, and resveratrol; it is commonly used as a nutritional supplement. The main aim of this study was to establish the optimum dose of grape skin flour, to be used as a functional ingredient in the bakery products industry, from both chemical and rheological point of view. The laboratory experiments evaluated the functional potential of wheat flour enriched with grape skin flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. Protein, crude fibre, fat, ash and mineral contents were determined. Using �H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids (C4-C8), di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids (]C8). 1H-NMR spectra were recorded on a Bruker Ascend 400 MHz spectrometer. The rheological behaviour was analyzed using the predefined Chopin + protocol on Mixolab, an equipment of CHOPIN Technologies. Grape skin flour was incorporated into wheat flour at three different levels, 5, 10 and 15% and it was found that incorporation up to a 15% level into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved chemical, nutritional and functional properties.

scholarly journals Compositional analysis of fatty acids in cow’s milk when feeding a complex additive based on activated diatomite

2021 ◽  
Vol 37 ◽  
pp. 00038
Author(s):  
Venera Akhmetova ◽  
Svetlana Dezhatkina ◽  
Asgat Muhitov ◽  
Natalya Sharonina
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dairy Farm ◽  
Compositional Analysis ◽  
Milk Composition ◽  
Cow’S Milk ◽  
Control Group ◽  
Cow's Milk

The article presents the research results of the effect of activated diatomite as part of a complex supplement on the composition and ratio of saturated and unsaturated fatty acids in cow's milk. The experiments were carried out in a dairy farm on black-and-white cows. The additive includes a carrieractivated diatomite; fillers are DAPS-organic selenium, sunflower oil and feed yeast and diatomite crumbs. The supplement was included in the diet of cows at the rate of 2% of the dry matter of the diet once a day. The control group did not receive the supplement. The positive effect of the use of the additive on the composition of fatty acids in cow's milk was established. There was an increase in the fraction of saturated fatty acids, which indicates an increase in volatile fatty acids: acetate and 3-hydroxybutyrate. The use of a complex supplement based on activated diatomite contributed to an increase in concentration of capric, lauric, myristic, palmitic and margarine fatty acids. The use of additives for dairy cows helps to increase their productivity, improve the quality of milk composition due to the intensive conversion of feed nutrients.

scholarly journals Effect of dietary <i>Lippia citriodora</i> extract on productive performance and meat quality parameters in hares (<i>Lepus europaeus Pall.</i>)

2014 ◽  
Vol 57 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Francesco Vizzarri ◽  
Maria Nardoia ◽  
Marisa Palazzo
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Lepus Europaeus ◽  
Control Group ◽  
Productive Performance ◽  
Natural Extract ◽  
Lippia Citriodora

Abstract. Three different dietary doses of Lippia citriodora natural extract were tested in order to verify their effect on productive performance and the meat quality of intensively-reared hare (Lepus europaeus Pall.). The 240 day-trial was conducted on 20 male hares, divided into 4 homogeneous groups of 5 animals each. A control group received a basal diet without any supplementation, and the other three experimental groups received a natural extract of Lippia citriodora, titrated in verbascoside, in the following amounts: 1 g, 1.5 g and 2 g of natural extract/kg feed in the low (LNE), medium (MNE), and high natural extract (HNE) groups, respectively. Natural extract enhanced the quality of the meat: there was a significant decrease (P<0.05) in saturated fatty acids and a significant increase (P<0.05) in mono- and poly-unsaturated fatty acids. The oxidative stability of the meat improved, thus highlighting a possible link between the decrease (P<0.05) in TBARS values and an increase (P<0.05) in lipid vitamin content. The cholesterol content of the meat decreased markedly (P<0.01) after the dietary verbascoside treatment, thus improving the health benefits of the meat. These results clearly show the important role of Lippia citriodora extract, titrated in verbascoside, in improving the quality of the meat of intensively-reared hares. In addition the present paper underlines how the use of natural antioxidant in the animal feeding system may provide healthier and low-oxidized products to the final consumer.

scholarly journals The status of dietary fatty acids intake in the autistic children: a case-control study

2021 ◽  
Author(s):  
Maryam Gholamalizadeh ◽  
Samira Rastgoo ◽  
Saheb Abbas Torki ◽  
Fatemeh Bourbour ◽  
Hosain Shahdoosti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Autism Spectrum ◽  
Case Control ◽  
Dietary Fatty Acids ◽  
Control Group ◽  
Healthy Controls ◽  
Fat Intake ◽  
Autistic Children ◽  
Significant Difference

Abstract Background: Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with Autism Spectrum Disorders (ASD). This study aimed to compare the amount of fatty acids intake in the autistic cases with the healthy controls.Methods: This case-control was carried out on 200 randomly selected children (100 autistic cases and 100 healthy controls) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients, and dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and trans fatty acids.Results: No significant difference was found in the amount of dietary calorie, protein, carbohydrate, and total fat intake between two groups. In terms of the type of dietary fatty acids, the amount of MUFAs (OR: 3.18(1.13-4.56); p=0.04), PUFAs (OR: 4.12(2.01-6.25); p=0.01), and LA (4.76(1.34-14.32); p=0.01) were significantly higher in ASD children compared to the control group. The amounts of ALA, EPA, DHA, SFA, and trans fatty acid were not significantly different between two groups. Conclusions: The autistic children had higher unsaturated fatty acids intake except for omega-3 fatty acids. Future longitudinal studies are needed to confirm these findings and to determine the underlying mechanisms of possible associations between unsaturated fatty acids intake and ASD.

scholarly journals Comparison of regression and fat-free diet methods for estimating ileal and total tract endogenous losses and digestibility of fat and fatty acids in growing pigs

2020 ◽  
Author(s):  
Lu Wang ◽  
Li Wang ◽  
Junyan Zhou ◽  
Tianzeng Gao ◽  
Xiaoxiao Liang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Intestinal Tract ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Growing Pigs ◽  
Apparent Digestibility ◽  
Ileal Digestibility ◽  
Inclusion Level

Abstract An experiment was conducted to 1) compare the regression and fat-free diet methods for estimating total or basal endogenous losses of fat (ELF) and fatty acids (ELFA) and true digestibility (TD) or standardized digestibility (SD) of fat and fatty acids in growing pigs and 2) compare these estimated values at the end of the ileum and over the entire intestinal tract. Ten barrows (initial body weight: 45.1 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum, and allotted to 1 of 5 experimental diets in a 3-period Youden Square design. A fat-free diet was formulated using cornstarch, soy protein isolate and sucrose. Four oil-added diets were formulated by adding 4 levels of soybean oil (2, 4, 6 and 8%) to the fat-free basal diet at the expense of cornstarch. All diets contained 26% sugar beet pulp and 0.40% chromic oxide. Results indicated that here were no differences between true ileal digestibility (TID) of fat and true total tract digestibility (TTTD) of fat when pigs were fed soybean oil. The TID of C18:0 and total saturated fatty acids were greater than TTTD (P &lt; 0.05). The total ELF at the end of the ileum was not different from that over the entire intestinal tract. In addition, total endogenous losses of C18:0 and total saturated fatty acids were greater for the entire intestinal tract than at the end of the ileum, whereas total endogenous losses of C18:2 and total unsaturated fatty acids were just the opposite. Similar results were observed for basal ELF and ELFA. As inclusion level of soybean oil increased, apparent digestibility of fat and fatty acids increased linearly (P &lt; 0.05) except for apparent ileal digestibility of C18:0. However, SD of fat and fatty acids were not influenced by inclusion level of soybean oil. Estimation of ELF and ELFA observed by the regression and fat-free diet methods did not differ when measured at the end of the ileal or total tract. There were no differences between estimations of TD and SD of fat and fatty acids for soybean oil. Collectively, estimation of TD or SD of fat can be measured over the entire intestinal tract, whereas the ileal analysis method should be used to determine the ELF, ELFA and TD or SD of fatty acids. Correcting apparent digestibility for basal ELF and ELFA can accurately estimate SD values of fat and fatty acids.

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