Fat supplementation in animal production—monogastric animals

Abstract

Fats are used extensively to supplement the diets of pigs, poultry and fish largely because of the movement towards higher energy-containing diets in intensive animal production systems, and the favourable costs of fats relative to other sources of energy. Thus the last decade has seen a threefold increase in the use of fats during a period of almost static feed production (Table I), of which slightly more than 50% has been utilized in pig and poultry rations. As energy sources per se, the non-additive relationship between fats and the higher efficiency of utilization of their metabolizable energy (ME), relative to that of carbohydrate or protein, require particular consideration with respect to their energy value to the animal. The fatty acid composition of fat not only affects its energy value but has a significant effect on the economic value of the end-product, both in its chemical composition and in the more subjective measurements of meat quality. The range of fats available is wide, and they must be selected carefully with regard to energy yield, and their effect on the overall cost of production and product value. Some of these considerations will be discussed, together with some specific applications of fats in the nutrition of particular classes of stock