Swine

Differential Digestibility of Innate Versus Added Fat in the Diets of Growing Pigs

Authors
  • Jesus A. Acosta Camargo (Iowa State University)
  • Dean Boyd (The Hanor Company)
  • John F. Patience (Iowa State University)

Abstract

The objective of this experiment was to compare the apparent total tract digestibility (ATTD) of innate fat (ether extract innate in ingredients; ENEE) versus fat added to the diet (EX) in formulations that contain increasing quantities of co-product ingredients. Results of this experiment show that diets with EX were more digestible than diets only containing ENEE. Digestion of EX (calculated by difference) showed a surprisingly large difference with ENEE much more digestible. In conclusion, fat added to the diet is much more highly digestible than innate fat which exists in the tested ingredients; therefore, energy values from fat should be estimated according to each fat source.

Keywords: Animal Science, ASL R3034

How to Cite:

Acosta Camargo, J. A., Boyd, D. & Patience, J. F., (2015) “Differential Digestibility of Innate Versus Added Fat in the Diets of Growing Pigs”, Iowa State University Animal Industry Report 12(1). doi: https://doi.org/10.31274/ans_air-180814-1353

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Published on
01 Jan 2015
Peer Reviewed