Supplemental Fats and Oils – Their Role in Turkey Production
نویسنده
چکیده
Fats and oils, a.k.a. lipids, are a chemically diverse group of compounds with the highest energy density among all major macro nutrients. Lipids play an important role in commercial turkey diets both physically and physiologically. From a physical standpoint, lipids are associated with processes related to improvement of live weight gain and feed efficiencies in commercial turkeys. Breeder turkeys respond to added dietary fat (4-8%) with significantly increased egg production and hatching rates. Supplemental fats also contribute to a reduction of dust in feed, decreased feed particle separation, increased palatability, digestive lubrication (i.e. emulsification and rate of passage) and increased feed digestibility (via micelle and bile salt formation).
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