Recent Advances in Fat Utilization by Poultry

Fats are added to poultry diets as a source of energy and essential fatty acids. Ldditionally fats aid in reducing dustiness of most diets and at low levels act as a lbricant for the pellet die. Fat utilization is affected by a number of factors including fat omposition, bird age, bird species, intestinal status and composition of the diet into which fat is incorporated. In general, young birds (c 21d) digest fats less efficiently than io older birds, and this is most pronounced when saturated fats are used, and especially when fats contain a high proportion of free fatty acids. This may relate to inadequate bile salt production by the young bird. There appears to be a synergism between unsaturated and saturated type fats and oils, such that mixtures can lead to improved utilization of these harder fats. This phenomenon relates to micelle formation in the gut lumen, which is an important prerequisite to fatty acid absorption and transport. Fatty acid digestibility can also be affected by other diet ingredients, most notably the source of fibre, and the levels of such minerals as calcium and magnesium.