Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/44484
Title: Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma
Author: Tres Oliver, Alba
Nuchi, C. D.
Magrinyà Navarro, Núria
Guardiola Ibarz, Francesc
Bou Novensà, Ricard
Codony Salcedo, Rafael
Keywords: Olis vegetals
Àcids grassos
Alimentació animal
Conills
Pollastres
Vitamina E
Carn
Fetge
Vegetable oils
Fatty acids
Rabbits
Chickens
Animal feeding
Vitamin E
Meat
Liver
Issue Date: Jun-2012
Publisher: Cambridge University Press
Abstract: This study was undertaken in the framework of a larger European project dealing with the characterization of fat co- and by-products from the food chain, available for feed uses. In this study, we compare the effects, on the fatty acid (FA) and tocol composition of chicken and rabbit tissues, of the addition to feeds of a palm fatty acid distillate, very low in trans fatty acids (TFA), and two levels of the corresponding hydrogenated by-product, containing intermediate and high levels of TFA. Thus, the experimental design included three treatments, formulated for each species, containing the three levels of TFA defined above. Obviously, due to the use of hydrogenated fats, the levels of saturated fatty acids (SFA) show clear differences between the three dietary treatments. The results show that diets high in TFA (76 g/kg fat) compared with those low in TFA (4.4 g/kg fat) led to a lower content of tocopherols and tocotrienols in tissues, although these differences were not always statistically significant, and show a different pattern for rabbit and chicken. The TFA content in meat, liver and plasma increased from low-to-high TFA feeds in both chicken and rabbit. However, the transfer ratios from feed were not proportional to the TFA levels in feeds, reflecting certain differences according to the animal species. Moreover, feeds containing fats higher in TFA induced significant changes in tissue SFA, monounsaturated fatty acids and polyunsaturated fatty acids composition, but different patterns can be described for chicken and rabbit and for each type of tissue.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1017/S1751731111002230
It is part of: Animal, 2012, vol. 6, num. 6, p. 1005-1017
Related resource: http://dx.doi.org/10.1017/S1751731111002230
URI: http://hdl.handle.net/2445/44484
ISSN: 1751-7311
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
607476.pdf173.12 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.