2. Universidad Cardenal Herrera-CEU

The study was carried out under field conditions in a commercial farm, and 1,440 as-hatched Ross-308 broilers were included. Broilers were randomly distributed into 24 experimental 4-m2 pens (60 broilers/pen). Pens were randomized to the 3 treatment groups: a) tylvalosin 10 mg/kg of live BW during 2 d, b) positive control (tylosin during 2 d), and c) negative control (no treatment). The drugs were provided in the water supply. Mortality, individual BW, and feed intake were assessed. Clostridium presence was assessed in fecal and cecal samples, coccidian oocyst counts were assessed in fecal samples, and bacterial diversity was assessed in ileal content. Live BW at 42 d old was significantly better in the tylvalosin group than in tylosin and no-treatment groups, with tylvalosin-treated broilers reaching 80 to 100 g higher final live weight. Average daily gain results mirrored BW findings. The improvement of feed conversion rate with tylvalosin amounted to 0.13 and to 0.10 versus tylosin and no-treatment, respectively, with mortality being similar in all groups. Significantly reduced sulfite-reducing Clostridium and Clostridium perfringens counts in tylvalosin and tylosin groups versus the no-treatment group were observed in cecum content samples. In conclusion, according to the present study results, tylvalosin, at doses substantially lower than registered for poultry in Europe, has proven effective in controlling the colonization of the cecum by Clostridium ssp. in broilers, improving some productive performances.

The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, digestibility and FA profile of abdominal fat and breast meat. A total of 3,048 one-day-old mixed-sex broiler chickens (Ross 308) were randomly distributed into 24 pens and 3 dietary treatments (8 replicates per treatment). Experimental diets were administered for growing (from 22 to 29 d) and finishing (from 30 to 39 d) periods, consisting of a basal diet supplemented with 6% (as-fed basis) palm oil (PO), olive pomace oil (O), or olive pomace acid oil (OA). Animals fed O achieved the lowest feed conversion ratio (P < 0.01), together with the highest AME value (P = 0.003), but no differences were observed between OA and PO. Regarding FA digestibility, O and OA showed higher values than PO for all FA in both apparent ileal digestibility (AID) and apparent total tract digestibility. Comparing the AID between O and OA, no differences were observed for total FA, monounsaturated FA, or polyunsaturated FA, but animals fed OA showed lower AID values for saturated FA than those fed O (P < 0.001). The FA profile of abdominal fat and breast meat reflected that of the diet, with higher monounsaturated FA and lower saturated FA in animals fed O and OA compared to those fed PO. In sum, the inclusion of both olive pomace oil and acid oil in growing-finishing broiler chicken diets led to great performance parameters and high FA digestibility values, together with an enrichment with monounsaturated FA in abdominal fat and breast meat compared to the use of palm oil. However, a better AID of saturated FA and feed conversion ratio is achieved with O compared to OA.

The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19- wk-old) were randomly assigned to 8 treatments arranged in a 2 £ 4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0.05) and increased the feed conversion ratio (linear, P < 0.05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0.01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0.001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0.001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0.001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0.05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0.05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0.001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed.

In this study, a total of 200 male broiler chickens (Ross 308) were assigned to four dietary treatments (5 pens/treatment and 10 birds/pen) for two feeding phases: starter (0–11 days of age) and grower-finisher (11–33 days of age). A basal diet containing soy oil (SO) as added fat was used as control group (C), tested against three experimental diets where the SO was partially substituted by BSF larvae fat (BSF) or one of two types of modified BSF larvae fat (MBSF1 and MBSF2, respectively). The two modified BSF larvae fats had a high and low ratio of monobutyrin to monoglycerides of medium chain fatty acid, respectively. Diet did not influence the growth or slaughter performance, pH, color, or the chemical composition of breast and thigh muscles, gut morphometric indices, or histopathological alterations in all the organs. As far as fecal microbiota are concerned, MBSF1 and MBSF2 diets reduced the presence of Clostridium and Corynebacterium, which can frequently cause infection in poultry. In conclusion, modified BSF larva fat may positively modulate the fecal microbiota of broiler chickens without influencing the growth performance and intestinal morphology or showing any adverse histopathological alternations.

The aim of the present study is to assess the effect of the dietary free fatty acid (FFA) content and dietary fat saturation degree on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broiler chickens. The 8 experimental diets resulted from replacing crude soybean oil with soybean acid oil from chemical refining, or crude palm oil with palm FA distillate from physical refining. Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA% (5, 15, 35, and 50%). Samples of digestive content (gizzard, duodenum, jejunum, and ileum) and excreta were collected at 14 D for the determination of the FA digestibility and lipid-class content. The total FA digestibility coefficients reported for the chickens fed S diets in the jejunum, ileum, and excreta were higher than for those fed P diets (P ≤ 0.02). The general greater digestibility of the unsaturated diets was mainly explained by a higher contribution of the ileum to the absorption of saturated FA. The dietary FFA content mainly affected the FA absorption process. The diets with 50% FFA presented lower saturated FA digestibility coefficients in the jejunum and ileum (P ≤ 0.03), and higher content of FFA in the ileum and excreta (P ≤ 0.014), in comparison to the diets with 5% FFA. The 15% FFA diets were not different from the 5% FFA diets, regarding the saturated FA digestibility in the jejunum and excreta, and the FFA content in the ileum and excreta. It was concluded that unsaturated diets with moderate content of dietary FFA (up to 15%) could be used in broiler-chicken starter diets, as they led to similar FA absorption and performance results to the diets with the lowest dietary FFA content. From the present study, it has also been concluded that dietary saturated FA content has a greater impact on FA absorption than the dietary FFA content has.

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 feedstu s used in poultry feeds. Acid oils have the potential to be economical and sustainable feedstu s. 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 e ect 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 o ered in a series of double-choice tests to forty-eight Lohmann Brown laying hens housed individually in cages. Each hen was o ered 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 di er 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 o ered 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 a ected 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.