VARIABILITY OF FEED LIPIDS: insights from an extensive fi eld trial


By Karen Bierinckx, Product Manager, Kemin Animal Nutrition & Health


for young or adult poultry or pigs) and assesses its oxidative status and stability. As an extra factor, energy diluting factors are taken into consideration.


Among the most prevalent energy contributing elements in feed are fats and oils. Although lipids are the ingredients with higher energy values, they have a high cost per unit of energy. In order to make the best economical decision, it is important to evaluate the cost of fats and oils per kcal with the final goal of improving feed formulation accuracy. It is well known that the large variability in chemical structure has an important impact on both digestibility and, in consequence, on diet formulations. The efficiency of the digestive process is based upon the degree of saturation, free fatty acid content and the chain length of the components present in fats and oils. Industrial processes such as rendering, refining and cracking influence the chemical structure and induce changes in metabolic energy and sensitivity towards oxidation. Moreover, non-ideal processing, transportation, storage and handling may cause the presence of energy diluting factors. Furthermore, availability and cost have a substantial impact on the selection of the lipid source in feed. With the advent of valorizing industrial by-products, a wide range of fatty acid sources have found their way into the feed industry, making it crucial for producers and nutritionists to understand and properly evaluate the nutritional value and quality of lipids.


Kemin’s unique Lipid Evaluation Test In 2014, Kemin developed and implemented a unique VIV award winning customer laboratory service called the Lipid Evaluation Test (LET). This innovative service tool is designed to diagnose the quality of an oil or fat in terms of oxidation and nutrition. In brief, LET determines the nutritional value of a lipid, depending on its use (diets


PAGE 24 MAY/JUNE 2019 FEED COMPOUNDER


Market insight based on a fi eld survey Since its launch, more than 750 unique fat and oil samples have been analyzed by the Lipid Evaluation Test. Samples have been collected over the entire EMENA region. The majority of the samples analyzed by LET can be represented in five groups: soybean oil, animal fat, acid oils, sunflower oil and poultry oil. LET’s exclusive dataset reveals a large variability in nutritional values, even between identical fat sources. Furthermore, two out of three cases of the samples analyzed in LET show signs of oxidation. Determination of the level of oxidation was based on measurements


of primary and secondary oxidation products. The majority of samples for all lipid sources showed oxidation mainly in its initial phase, with the exception of sunflower oil where more evolved oxidation was registered. In a few cases, the samples were completely oxidized.


Figure 1: Variation in the average oxidation status of acid oils, animal fats, poultry oils, soybean oil and sunflower oil tested in Kemin’s Lipid Evaluation Test since 2014


Animal nutrition specialists observe an energy gap between the


energy provided through lipid-based formulation and the anticipated performance of the animal. Therefore, the nutritional value of all lipid samples analyzed in the lipid evaluation test takes species and age dependent lipid metabolism into account. This results in using the apparent metabolisable energy (AME) for poultry and the digestible energy (DE) for pigs for both young and old animals.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68