Free fatty acids in a source of oil to use in broiler chickens
Published: May 12, 2015
By: Oscar Briceno
Is there any relationships between a high content of free fatty acids in a source of an oil for broilers o layers with less Metabolizable energy? More free fatty acids less energy?. Which could be the limit? Y reaad that a yellow grease with maximimun of free fatty acids of 12% expressed as oleic acid is the same as a soya oil?
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10 de marzo de 2016
Very interesting question .
More than that , is important to know how much of this free fatty acids from poultry feed will be transferred in poultry meat and how much can harm the peoples who will eat this meat
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10 de marzo de 2016
"Increased levels of Free Fatty Acids in fats have show to reduce the digestibility and thus energy content of fats On the average, each increase of 10% in FFA results in a corresponding reduction in digestble energy of 1.3 and 1.5% in weanling and growing pigs, respectively, (Powles, et al. 1995. Journal of Animal Science 61:149) From: Pocket Information Manual 2009. National Renderes Association"
Could you please comment about these topics and give us some equation to predict the Metabolizable energy for broilers and layers?
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