A total of 160 finishing pigs (PIC 327 × 1050; initially 45.6 kg) were used in an 84-d experiment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and carcass fat quality. There were 2 pigs per pen with 8 pens per treatment. The 10 dietary treatments were a corn-soybean meal control diet with no added fat and a 3 × 3 factorial wi...

Background: Previously, we showed that vegetable oil is necessary for carotenoid absorption from salad vegetables. Research is needed to better define the dose effect and its interindividual variation for carotenoids and fat-soluble vitamins.Objective: The objective was to model the dose-response relation between the amount of soybean oil in salad dressing and the absorption of 1) carotenoids, ...

BACKGROUND Although soybean meal (SBM) is excellent source of protein in diets for poultry, it is sometimes inaccessible, costly and fluctuates in supply. The SBM can partially be replaced by full-fat SBM, but the meals prepared from raw full-fat soybean contain antinutritional factors. To avoid the risk of antinutritional factors, heat treatment is always advisable, but either excessive or und...

Three growth trials and one digestion trial were conducted to compare the effect of dietary fat sources and combinations on starter pig performance, nutrient digestibility and intestinal morphology. Growth trials 1 and 2, utilizing a total of 324 weanling pigs (21 +/- 3 d), were conducted to determine the influence of addition of soybean oil, coconut oil, choice white grease, 50% soybean oil: 5...

Three rumen and duodenum fistulated dairy cows were used to determine the effects of fat and methionine addition to soybean meal on rumen degradation of crude protein, the amino acid pattern and the intestinal digestibility of undegraded residues. The addition of 10% and 25% fat resulted in lower DM degradation after 8 and 24 h of incubation. Protein degradation was reduced by 10% fat addition ...

BACKGROUND A variety of soybean oils were developed with improved oxidative stability and functional characteristics for use as alternatives to partially hydrogenated fat. OBJECTIVE The objective was to assess the effect of selectively bred and genetically modified soybean oils with altered fatty acid profiles, relative to common soybean and partially hydrogenated soybean oils, on cardiovascu...