Revista Brasileira de Zootecnia
On-line version ISSN 1806-9290
RACANICCI, Aline Mondini Calil et al. Lipid oxidation decreases metabolizable energy value of dietary poultry fat for growing broilers. R. Bras. Zootec. [online]. 2004, vol.33, n.4, pp. 919-923. ISSN 1806-9290. http://dx.doi.org/10.1590/S1516-35982004000400012.
In order to determine the apparent metabolizable energy (AME) and N-corrected apparent metabolizable energy (AMEn) of fresh and oxidized poultry fat a metabolism assay with 48 AgRoss male broilers from 31 to 34 days of age was conducted. The birds were fed a basal diet or this diet replaced by 10% of fresh or oxidized fat and the total excreta collection method was applied. The birds were housed in metabolic cages and each diet was supplied for four replicates of four birds. Fresh poultry fat was supplied by a local rendering and then stored frozen (-18ºC). The oxidized poultry fat was obtained by heating (80 - 90ºC) and specific absorbances were measured frequently to control fat quality. Specific absorbances at 232 and 270 nm were, respectively, 4.64 and 0.47 for fresh fat and 18.54 and 3.76 for oxidized fat, which suggest higher levels of conjugated dienes in the oxidized poultry fat. The results of AME and AMEn were 9,240 and 9,150 kcal/kg (as fed-basis) for the fresh poultry fat and 7,770 and 7,595 kcal/kg (as fed-basis) for the oxidized poultry fat. AME and AMEn values were statistically different, indicating a decrease in the energy from the fresh poultry fat to the oxidized fat due to oxidation.
Keywords : broilers; energy; oxidized fat; peroxidation; lipid oxidation; metabolism assay.