J. Appl. Poult. Res.
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J APPL POULT RES 1999. 8:263-271
© 1999 Poultry Science Association
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Research Reports

Chemical Composition, Digestibility, and Metabolizable Energy Content of Different Fat and Oil By-Products

Mario E. Zumbado

Center for Animal Nutrition Research, School of Animal Science, University of Costa Rica, San José, Costa Rica; Phone: (506) 234-7220; FAX: (506) 234-6164

Cor W. Scheele and Cees Kwakernaak

Institute for Animal Science and Health, Research Branch Runderweg 2, Postbus 65, 8200 AB Lelystad, The Netherlands

Mario E. Zumbado

Nine different fat products and by-products were analyzed for their quality (moisture, insoluble matter, and unsaponifiables), chemical composition, and AMEn content. Palm fatty acids showed the highest content of saturated fatty acids, followed by tallow and crude palm oil. The by-products from the soybean oil industry (a blend of acidulated soapstock, gums, and distilled fatty acids) showed the highest digestibility and AMEn values, followed by the restaurant grease from restaurants using soybean oil. Restaurant grease from palm oleine had lower AMEn values. Palm fatty acids had the lowest digestibility; tallow and crude palm oil had the next lowest. Digestibility and AMEn levels were directly correlated to broiler performance in these studies. Blends of soybean fatty acids or restaurant greases with palm fatty acids or tallow allowed an increase in fat digestibility and AMEn content of the blend beyond the expected values. The more saturated fat products had the lowest digestibility and AMEn content; the worst performance was associated with fats characterized by a high level of saturated fatty acids and high free fatty acid content, such as palm fatty acids. Chemical and biological analysis of the fat by-products available in a region or country can be used to ascertain the optimal fat blends for animal feeding.

Key Words: AMEn • palm oil and fatty acids • restaurant grease • soybean fatty acids • tallow






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