Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens

María Palomar; Carlos Garcés-Narro; Olga Piquer; Roser Sala; Alba Tres; José A García-Bautista; María D Soler

doi:10.1016/j.aninu.2023.03.002

Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens

Anim Nutr. 2023 Mar 28:13:313-323. doi: 10.1016/j.aninu.2023.03.002. eCollection 2023 Jun.

Authors

María Palomar¹, Carlos Garcés-Narro¹, Olga Piquer¹, Roser Sala², Alba Tres³, José A García-Bautista¹, María D Soler¹

Affiliations

¹ AviFeed Science, Department of Animal Production and Health, Facultad de Veterinaria, Universidad CEU Cardenal Herrera - CEU Universities, E-46115, Alfara de Patriarca, Valencia, Spain.
² Animal Nutrition and Welfare Service, Department of Animal and Food Science, Facultat de Veterinària, Universitat Autònoma de Barcelona, E-08193, Bellaterra, Barcelona, Spain.
³ Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, E-08921, Santa Coloma de Gramenet, Barcelona, Spain.

Abstract

This study was conducted to evaluate the effects of dietary free fatty acid (FFA) content and degree of fat saturation on production performance, lipid and calcium digestibility, and intestinal function of laying hens. For a 15-week period, a total of 144 laying hens (19 weeks old) were randomly assigned to 8 dietary treatments, which were obtained by gradually replacing crude soybean oil with soybean acid oil (AO), or crude palm oil with palm fatty acid distillate (FAD). Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA percentage (10%, 20%, 30%, and 45%), following a 2 × 4 factorial design. Each treatment included 6 replicates with 3 birds per replicate. Average daily feed intake and final body weight were significantly higher in palm diets (P < 0.001), while no differences were found in egg mass and feed conversion ratio. Higher levels of FFA in soybean diets resulted in lower egg production and higher egg weight (linear, P < 0.01). Regarding the degree of fat saturation, hens fed soybean diets presented higher digestibility of ether extract (EE), fatty acids, and calcium than palm diets (P < 0.001). The dietary FFA percentage negatively affected the digestibility of EE and calcium (P < 0.01), while having little effect on FA digestibility. There was a significant interaction in the AME; lower values were reported in soybean diets as the dietary FFA percentage increased (linear, P < 0.01), whereas palm diets remained unaffected. The experimental diets had little effect on gastrointestinal weight and length. However, the jejunum of soybean diets showed higher villus height and higher villus height-to-crypt depth ratio than palm diets (P < 0.05), and the dietary FFA percentage increased the crypt depth and decreased the villus height-to-crypt depth ratio (linear, P < 0.05). It was concluded that varying dietary FFA content did not affect fat utilization as much as the degree of saturation did, supporting the use of AO and FAD as alternative fat ingredients.

Keywords: Acid oil; Calcium; Fat by-product; Fatty acid distillate; Lipid.