ADMISSION NUMBER 1810803001

COURSE CODE VAP2202

DATE 20TH OF JULY, 2021

UTILIZATION OF FATS IN POULTRY.

The fatty acids are hydrocarbon derivatives, at about the same low oxidation state

(that is, as highly reduced) as the hydrocarbons in fossil fuels. The cellular oxidation

of fatty acids (to CO2 and H2O), like the controlled, rapid burning of fossil fuels in

internal combustion engines, is highly exergonic1.

In early periods, MAIZE was the major source of energy producing feed for poultry,

but with the advancement of production of ethanol from maize, the cost of maize has

increased simultaneously increasing the cost of poultry feed. Fats and Oils has been a

reliable substitute over the years as a major and healthy source of energy production

in poultry. Fats are usually gotten from plant and animal sources.

VEGETABLE METABOLIZEABLE ANIMAL FAT METABOLIZEABLE

OIL ENERGY [Kcal/Kg] ENERGY [Kcal/Kg]
CORN OIL 9220 TALLOW 8500
LINSEED OIL 8690 LARD 8400
PALM OIL 8400 POULTRY 9000
FAT
SAFFLOWER 9220 FISH OIL 9000
OIL
SUNFLOWER 8690 MIXED 8100
ANIMAL FAT
SOYBEAN 9220 ANIMAL 8000
VEGETABLE
BLEND
RAPESEED 8800 MIX 8909
VEGETABLE
BLEND
SOURCE: HAMILTON, 1999.
The table above shows the various sources of Fats and the amount of energy gotten

from them, from which it can be deduced that poultry uses more of plant/vegetable fat
sources than animal sources, this is due to the presence of more unsaturated fats in

plant sources than animal sources.

Fats are generally classified into two: SATURATED AND UNSATURATED FATTY

ACIDS. The saturated fatty acids are difficult to utilize unlike the unsaturated fatty

acids which are utilized more efficiently, this is the main reason why poultry uses the

more of plant sources than animal sources.

FACTORS TO CONSIDER IN THE SELECTION OF FATS IN POULTRY

FEED FORMULATION.

Triacylglycerides (TAG) with Polyunsaturated fatty acids provides more energy when

compared to TAG with monounsaturated fatty acids. Long chain fatty acids are

preferred over short chain fatty acids, Trans fatty acids are chosen over Cis fatty

acids, Unsaturated fatty acids are also preferred over saturated fatty acids. Oils too are

considered before fats. Another factor to consider is the quality of the fatty acids

which can be deduced by carrying out tests of oxidative rancidity, acidity,

saponification value and others.

AGE OF POULTRY IN RELATION TO FATTY ACID DIGESTION

Bile salts/acids and pancreatic lipases secretion are low in birds within their first 14 –

21 days of life. This affects the utilization of fats in younger poultry. In most cases,

EMULSIFIERS, substances that stabilize emulsions, are used as alternatives to

increase the utilization of these fats. Examples of emulsifiers are; lecithin, GPEGR

(Glyceryl PolyEthylene Glycol Ricinoleate).

EFFECTS OF FATS ON POULTRY CARCASS

Fat contents in poultry feed and they affect poultry carcasses are watched because of

human consumptions. Increase in n-3 Fatty acids results in reduced formation of

polyunsaturated fatty acids, reduced saturated fatty acids in carcasses, reduced

abdominal fat pads in broilers.

ENERGY – PROTEIN IN DIETS

Protein utilization is dependent on energy, this relation is termed as PROTEIN –

ENERGY BALANCE/RATION. If this ration is widen; by providing as much energy

as needed, so the poultry utilizes all proteins and grows faster and if the ration is

narrow, that is; low energy provided, thus producing leaner carcasses.

NOTE: POULTRY CARCASS QUALITY IS NOT SOLELY DEPENDENT ON THE

ABSOLUTE AMOUNT OF EITHER PROTEIN OR ENEGRY PROVIDED VIA THE

FEED, BUT IS RATHER DEPENDENT ON THE RELATIVE AMOUNTS OF BOTH

ENERGY AND PROTEIN.

REFERENCES

 Dube, B. (2007, June 13). Fat in broiler nutrition. Engormix.

https://en.engormix.com/poultry-industry/articles/fat-in-broiler-nutrition-t33723.htm

 Nelson, D. L., & Cox, M. M (2021). Lehninger Principles of Biochemistry (Eighth

ed.) [E-book]. W. H. Freeman