Characteristics and precautions of adding oils and fats to feed

I. Nutritional characteristics of oils and fats

1. Oils and fats are a high-energy source. The energy of oils and fats is equivalent to 2.25 times that of carbohydrates and proteins. Adding oils and fats makes it easy to formulate high-energy feed, which is especially important for broiler chickens and piglets. 2. Oils and fats are one of the important sources of essential fatty acids. A deficiency of essential fatty acids can cause skin keratinization, growth inhibition, reproductive dysfunction, decreased production performance, and so on. 3. Oils and fats have an extra caloric effect. 4. Oils and fats can promote the absorption of pigments and fat-soluble vitamins.

II. Benefits of adding oils and fats to feed

1. Improve feed palatability and increase feed intake. 2. Increase the energy concentration of feed. Formulate high-energy diets to meet the energy needs of certain animals with higher energy requirements (such as broiler chickens). 3. Prevent dust generation and improve appearance. By adding oils and fats, dust generation can be effectively controlled, while also improving the appearance of the feed, increasing its gloss, and enhancing the commercial value of the feed. 4. Reduce mechanical wear and improve the production efficiency of pelleted feed. Adding oils and fats can reduce mechanical wear caused by the feed grinding and mixing process, extend the service life of machinery, and facilitate pellet feed granulation.

III. Precautions for adding oils and fats

1. Control the amount added; more is not always better. Generally, young poultry may be given somewhat more, while pigs and poultry in the late fattening stage should be given less; highly bred modern varieties should be given more, while local varieties may be given less. In diets based mainly on cereal feed, it is difficult for high-producing pigs and poultry to consume enough energy, so adding oils and fats is necessary. It is best for each pig farm and poultry farm to conduct small-scale trials and, based on the trial results, determine the addition ratio. 2. Ensure the quality of oils and fats. They must have no off-odor. Prevent adulteration, oxidation, denaturation, mold, toxicity, contamination, and so on. An appropriate amount of antioxidant needs to be added to prevent rancidity. Commonly used oil and fat antioxidants include BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole), which are often used together, with a commonly used concentration of 0.005%-0.02%. However, ethoxyquin must not be used. This is because ethoxyquin volatilizes before oxidation occurs in the active oxygen method test. 3. Pay attention to the energy ratio. When adding oils and fats, the supply of protein and amino acids should be increased accordingly to prevent protein and amino acid deficiency caused by adding oils and fats. 4. After adding oils and fats, the supply of vitamin B12 and vitamin C must be increased. This facilitates fat absorption and utilization and improves feed utilization.