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Palm Fat Vegetable Powder For Fattening Poultry

Palm Fat Vegetable Powder For Fattening Poultry

Like no other process the fractionation of fats makes it possible to produce fat powders with a precisely adjusted fatty-acid composition. Influx Lipids confirmed the superiority of the fractionated and lecithin-activated fat powder PalmFat SL955 in a comprehensive trial carried out with broilers.

The effective application of feed fat to suit a particular animal species depends to a large extent on the fatty-acid pattern of the fat; this has already been demonstrated in several trials. Although the digestibility of the unsaturated fatty acids in monogastric animals is measurably high in many of these trials, the restricting effect of the unsaturated fatty acids (e.g. linolic acid, C18:2) particularly on the health and growth parameters of broilers is described in detail. Supplementing broiler feed with fat to raise the energy level is therefore a balancing act of optimization. It is not easy to determine the birds’ energy requirements and at the same time find exactly the right fatty-acid composition.

Energy for broilers through an ideal fatty-acid balance

A fat with a high percentage of palmitic acid (C16:0) that is long-chain, saturated and at the same time highly digestible offers the ideal fatty-acid balance. It supplies the broilers with the “right” energy. Lecithin-activated fat powders (e.g. PalmFat SL955 which contains 5% lecithin) contain 75–85% palmitic acid (C16:0) and constitute a good basis for optimizing the broiler feed. The objective of the trial was to determine the effect of fractionated palm fat in powder form with a high percentage of palmitic acid (C16:0) as added feed fat in comparison with soybean oil. The rating criteria were fattening performance and carcass quality.

Superiority of the PalmFat SL955 groups

Throughout the trial (35 days) the superiority of the PalmFat955 groups over the control group with added soybean oil in respect of overall performance and state of health was observed and measured.

This superiority of the PalmFat 955 groups over the control group was apparent both during the trial and after slaughter:

• Higher average final weight

• Extra weight of up to 100 g per bird

• Higher average daily weight increase

• Excellent carcass yield

• Meat with better resistance to oxidation and therefore a longer shelf-life

On average the drip loss was 2% lower than in the soy group when the fractionated and C16:0-rich PalmFat SL955 were used. With PalmFat SL955, poultry farmers have a product that is worth its cost in terms of profitability and offers benefits over and above the growth parameters.

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