Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens
Palomar, María (Universidad CEU Cardenal Herrera. Departamento de Ciencia Animal y de los Alimentos)
Soler Sanchis, María Dolores (Universidad CEU Cardenal Herrera. Departamento de Ciencia Animal y de los Alimentos)
Roura, Eugeni (University of Queensland. Centre for Nutrition and Food Sciences)
Sala Pallarés, Roser (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Piquer Querol, Olga (Universidad CEU Cardenal Herrera. Departamento de Ciencia Animal y de los Alimentos)
Garcés-Narro, Carlos (Universidad CEU Cardenal Herrera. Departamento de Ciencia Animal y de los Alimentos)

Date:	2020
Abstract:	Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices. A better understanding of how chickens may sense fat could provide the background for selecting feedstuffs used in poultry feeds. Acid oils have the potential to be economical and sustainable feedstuffs. These fat by-products from the edible oil refining industry possess a similar fatty acid composition to the crude oils but are richer in free fatty acids (FFA). An experiment was conducted to study the effect of FFA content and the unsaturated:saturated ratio (U:S) on dietary preferences in hens. Four fat sources were added to a basal diet at an inclusion rate of 6%, determining the experimental diets: soybean oil (SO; high U:S, 5% FFA); soybean acid oil (SA; high U:S, 50% FFA); palm oil (PO; low U:S, 5% FFA); and palm fatty acid distillate (PFAD; low U:S, 50% FFA). The experimental diets were offered in a series of double-choice tests to forty-eight Lohmann Brown laying hens housed individually in cages. Each hen was offered the ten potential binary combinations of the four diets including each diet compared to itself (referred to as four control double-choices). Feed intake was measured for two hours twice a day after one hour of fasting. Consumption was analysed as a standard preference index (% of test diet intake in comparison with the total intake). Preference values were compared to the random choice value of 50% using the Student's t-test. None of the four control comparisons differ significantly from 50% (p > 0. 05), indicating that the changes in preference values observed in the other binary comparisons were related to the dietary changes associated to fat ingredients. Hens showed a feed preference for palm oil added diets over soybean oil diets (p < 0. 05), with PO and PFAD being equally preferred (p < 0. 05). However, in this trial the hens demonstrated a preference for SO (low %FFA) when offered in choice with SA (high %FFA) (p < 0. 05). These results suggest that the degree of saturation plays an important role in dietary fat preferences: hens prefer predominantly saturated oils even when these are rich in FFA. Furthermore, when presented with a choice between predominantly unsaturated oils, hens prefer feed with a low %FFA. In conclusion, %FFA and the U:S ratio affected feed preferences in hens. The use of oils with greater preference values may give rise to greater feed palatability, enhancing feed intake at critical stages.
Note:	Altres ajuts: ESF/GV188/2018
Note:	Altres ajuts: GV/ESF/ACIF/2019/201
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Pollastres -- Nutrició ; Fat source ; Soybean oil ; Palm oil ; Laying hen ; Palatability ; Double-choice ; Preference
Published in:	Animals, Vol. 10 Núm. 12 (2020) , p. 2437, ISSN 2076-2615

DOI: 10.3390/ani10122437
PMID: 33352702

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