Determination of Effective Energy Values of Lard in Different Oxidation Degrees

LI Lilang, ZHANG Cheng, GUAN Wutai, DENG Zixiao, CHENG Lin

doi:10.3969/j.issn.1006-267x.2017.08.047

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 8: 3014 - 3020

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.047

Molecular Nutrition

Determination of Effective Energy Values of Lard in Different Oxidation Degrees

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Scau-Unioil Feeding Oil & Fat Research Center, College of Animal Science, South China Agricultural University, Guangzhou 510642, China

Received date: 2017-01-19

Online published: 2017-08-02

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Abstract

This experiment was conducted to determine the digestible energy (DE) and metabolizable energy (ME) values of lard in different oxidation degrees, in order to provide a basic data for the application of lard in feed. In this experiment, a repeated 4×4 Latin square experimental design was applied using 8 Yorkshire×Landrace×Duroc boars with an average body weight of (36.38±1.03) kg. Four diets were prepared, and they were basal diet group, experimental diet which consisted of basal diet and 10% fresh lard [peroxide value (POV) was 0.44 mmol/kg] (FL group), experimental diet which consisted of basal diet and 10% oxidative lard (POV was 29.64 mmol/kg) (OL₁ group), and experimental diet which consisted of basal diet and 10% oxidative lard (POV was 55.79 mmol/kg) (OL₂ group). The experiment was divided into 4 periods, and each period lasted for 10 days, including 5 days for preliminary trial period and 5 days for trial period. The results showed that compared with the lard of FL group, the DE value of lard of OL₁ and OL₂ groups was decreased by 4.62% (P>0.05) and 9.45% (P<0.01), respectively, the ME value was declined by 3.80% (P>0.05) and 9.63% (P<0.01), respectively, the apparent digestibility of energy was reduced by 4.06% (P>0.05) and 7.91% (P<0.05), respectively, and the apparent metabolic rate of energy was reduced by 3.23% (P>0.05) and 8.12% (P<0.05), respectively. In conclusion, oxidation reduces DE and ME values and the apparent digestibility and apparent metabolic rate of energy of lard, and the higher the oxidation degree is, the bigger the decreasing range of above indices is.

Key words： lard; oxidative lard; digestible energy; metabolizable energy

Cite this article

LI Lilang, ZHANG Cheng, GUAN Wutai, DENG Zixiao, CHENG Lin . Determination of Effective Energy Values of Lard in Different Oxidation Degrees[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 3014 -3020 . DOI: 10.3969/j.issn.1006-267x.2017.08.047

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