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The utilization of dietary fats by ruminants:I. The digestibility of some commercially available fats

Published online by Cambridge University Press:  27 March 2009

R. J. Andrews  and
D. Lewis
R. J. Andrews
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
D. Lewis
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
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Summary

The digestibility of some fats (beef tallow, HEF, herring oil, soyabean oil and maize oil) were studied in balance trials with sheep which had been maintained on the diets for a 35 day period of acclimatization to establish ‘steady state’ conditions. Corrected digestibility coefficients for the individual fats were calculated from a knowledge of the intake and output of lipid on a low-fat basal ration. The difference between the intake of fat and the corrected lipid output (total lipid output minus lipid output on basal ration) expressed as a percentage gave the corrected digestibility coefficients.

It was found that the corrected digestibility coefficients for beef tallow was 85%; HEF, 74%; herring oil, 84%; soyabean oil, 83%; and maize oil, 70%. The values for beef tallow and HEF were comparable to similar estimates in pigs. The digestibility of the highly unsaturated soyabean and maize oil were markedly lower in comparison with non-ruminant species. Extensive hydrogenation of dietary unsaturated fatty acids was confirmed. For soyabean and maize oil the corrected output of stearic acid exceeded the dietary intake.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 75 , Issue 1 , August 1970 , pp. 47 - 53
Copyright
Copyright © Cambridge University Press 1970

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References

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