Commonly, spent cooking oils are recycled into lipid sources for use in animal feed. This cooking process at high temperatures produces high amounts of peroxidized oils.
High amounts of vegetable oils are used in the preparation of foods for human consumption. Thus, vegetable oils are more prone to peroxidation than more saturated fats, such as choice white grease and tallow. Unsaturated lipids are more susceptible to peroxidation than saturated fatty acids. However, supplemental lipids are prone to peroxidation due to oxygen attack on unsaturated fatty acids when exposed to high temperatures. Fats and oils are very dense energy sources with a low cost per unit of energy. Swine diets often include fats or oils to increase the energy density of the diet. Supplementation of vitamin E and polyphenols improved total antioxidant capacity, especially in pigs fed control diets, but did not restore growth performance. Conclusionįeeding peroxidized lipids negatively impacted growth performance and antioxidant capacity of nursery pigs. Total antioxidant capacity decreased with peroxidation ( P 0.05). Feeding peroxidized lipids decreased ( P 0.05). Peroxidation of oil for 12 days at 80 ☌ with exposure to 50 L/min of air substantially increased peroxide values, anisidine value, hexanal, and 2,4-decadienal concentrations. Pigs were fed in 2 phases for 14 and 21 days, respectively.
Dietary treatments consisted of lipid peroxidation (6% edible soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 33 IU/kg DL- α-tocopheryl-acetate control with 200 IU/kg additional dl-α-tocopheryl-acetate or control with 400 mg/kg polyphenols). A total of 192 piglets (21 days of age and body weight of 6.62 ± 1.04 kg) were assigned within sex and weight blocks to a 2 × 3 factorial arrangement using 48 pens with 4 pigs per pen.
This study evaluated the use of dietary vitamin E and polyphenols on growth, immune and oxidative status of weaned pigs fed peroxidized lipids.
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