May 13, 2021

Interpretive Summary: Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, gut integrity, and oxidative stress in nursery pigs

Interpretive Summary: Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, gut integrity, and oxidative stress in nursery pigs

By Caitlin Vonderohe

Lipids are added to swine diets as a concentrated source of energy. However, fats that are sourced from rendering plants, and the food and restaurant industries have undergone a variety of heating processes and may be of varying quality. Previous work has shown that feeding peroxidized lipids can reduce growth performance. Recently, Kerr et al. published “Influence of feeding thermally peroxidized lipids on growth performance, lipid digestibility and oxidative status in nursery pigs” in the Journal of Animal Science to critically evaluate the impact of  inclusions of differentially sourced lipids and thermally processed soybean oil in nursery pig diets.

The first experiment evaluated the effect of feeding unheated and thermally peroxidized palm oil, poultry fat, canola oil and soybean oil to nursery pigs. Generally, thermal processing of poultry fat and palm oil minimally affected composition or quality but thermal processing of canola and soybean oils significantly changed the fatty acid composition and measures of fat quality. Feeding pigs thermally peroxidized fat sources resulted in lower G:F, but there was no combined effect of thermal peroxidation and fat source on G:F, fecal score or oxidative status.  Pigs fed peroxidized soybean oil and palm oil had reduced fat digestibility. Additional experiments indicated that increasing levels of peroxidized soybean oil resulted in reduced lipid digestibility, average daily gain and G:F when soybean oil was included at 3% and 7.5% added fat.

The full paper can be found on the Journal of Animal Science webpage.