{"id":9884,"date":"2017-09-21T03:14:54","date_gmt":"2017-09-21T08:14:54","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=9884"},"modified":"2023-06-22T07:43:14","modified_gmt":"2023-06-22T12:43:14","slug":"evaluating-ingredients-effect-of-dietary-fat-content-in-poultry-part-2","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/evaluating-ingredients-effect-of-dietary-fat-content-in-poultry-part-2\/","title":{"rendered":"Evaluating Ingredients \u2013 Effect of Dietary Fat Content in Poultry Part 2"},"content":{"rendered":"

In part 1<\/a>, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet.\u00a0 As the level of dietary fiber increases, the amount of metabolizable energy, or that which can be used for growth and development<\/a>, declines because poultry are not equipped with a digestive system that can accommodate much fiber.<\/p>\n

So, when you\u2019re evaluating ingredients, it\u2019s important to have an understanding of nutrition and physiology to help guide your formulation program.<\/p>\n

Dietary fats and oils are another major category that must be clearly understood.\u00a0 What\u2019s well known is that fats and oils supply concentrated energy \u2013 about 2.25 times as much energy<\/a> as the same amount of carbohydrates.\u00a0 It\u2019s also almost always true that fats and oils are expensive.<\/p>\n

So, since animal diets are formulated to contain a certain amount of energy<\/a>, and other nutrients are pegged to this level<\/a>, the addition of fat and\/or oil \u2013 containing ingredients is very common.\u00a0 It\u2019s easy to see why this is true when examining data from the same study that I referenced in part 1<\/a>, which is shown below.<\/p>\n

 <\/p>\n

\"Graph

Graph depicting energy levels with fat intake<\/p><\/div>\n

 <\/p>\n

This is a clear relationship that is often exploited by nutritionists \u2013 adding a little dietary fat increases metabolizable energy in poultry.\u00a0 This is often used to meet the energy requirements for a particular stage of production.\u00a0 It\u2019s also of interest that the gains in metabolizable energy with additional increases in dietary fat level eventually stop \u2013 shown above when fat level increases from 7.12 to 9.32%.<\/p>\n

But, it\u2019s important to remember that this relationship between fat level in the diet and metabolizable energy level is not always so clear cut.\u00a0 For example, the type and quality of fat or oil can have a big impact on the amount of metabolizable energy, as I\u2019ve blogged about before<\/a>, especially with younger poultry.\u00a0 In general, veg oils, like soybean oil, have higher metabolizable energy levels than animal fats.<\/p>\n

It\u2019s also important to consider using high-quality ingredients with residual oil, such as high shear dry extruded whole soybeans (extruded full-fat)<\/a> and extruded\/pressed (ExPress\u00ae) soy meal<\/a>.\u00a0 These ingredients provide highly-digestible amino acids, in addition to ample available energy, in one package.\u00a0 In many cases, additional sources of energy, such as veg oils (which are expensive, as you recall), can be removed entirely, resulting in a less-expensive formulation that supports the same or greater level of performance.<\/p>\n

In part 3, I\u2019ll discuss another important formulation consideration.\u00a0 Please contact us for more information.<\/p>\n","protected":false},"excerpt":{"rendered":"

In part 1, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet.\u00a0 As the level of dietary fiber increases, the amount of metabolizable energy, or that which can be used for growth and development, declines because poultry are not equipped with […]<\/p>\n","protected":false},"author":13,"featured_media":10543,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[68],"class_list":["post-9884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-feed-formulation"],"acf":[],"yoast_head":"\nEvaluating Ingredients \u2013 Effect of Dietary Fat Content in Poultry Part 2<\/title>\n<meta name=\"description\" content=\"What\u2019s well known is that fats and oils supply concentrated energy \u2013 about 2.25 times 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