Fats and oils are essential components in pig diets. They provide energy, essential fatty acids, contribute to the sensory characteristics of feed, and influence meat quality (Chen et al., 2018).
However, when exposed to oxygen, light, and heat, fats can undergo oxidation, leading to changes in their chemical composition, flavor, and nutritional value (Nourooz-Zadeh, 1999). This directly affects the composition of the diet, animal health, productive performance, and product quality.
Since pig nutrition is a critical aspect of swine production from both production and economic perspectives, there has been growing interest in recent years in using oxidized fats as ingredients in pig diets (Chen et al., 2018).
FORMATION OF OXIDIZED FATS
Fat oxidation occurs through a complex series of chemical reactions involving the interaction of unsaturated fatty acids with oxygen molecules.
CHEMICAL CHANGES
Fat oxidation results in the formation of various chemical compounds:
Hydroperoxides
Aldehydes
Ketones
Free radicals
These compounds can alter the taste, aroma, and nutritional properties of fats, leading to unpleasant flavors, rancidity, and a reduced shelf life.
Additionally, oxidation can decrease the nutritional quality of fats by reducing levels of essential fatty acids and fat-soluble vitamins (Nourooz-Zadeh, 1999).
The use of oxidized fats in animal feed can affect feed palatability, nutrient digestibility, and productive performance.
High levels of oxidation products can compromise the nutritional quality of feed ingredients and pose health risks to animals (Cherian & Jacob, 2006).
IMPLEMENTATION OF OXIDIZED FATS IN SWINE FEEDING
The use of oxidized fats in swine diets has been a topic of controversy. The literature includes both positive and negative findings regarding their application:
Reported benefits of oxidized fats in swine feeding include:
Energy source
They can be cost-effective for pig producers, especially when fresh fat sources are expensive or in short supply. However, incorporating oxidized fats into pig diets might compromise feed nutritional quality due to the chemical changes fats undergo during oxidation.
Cost-effectiveness
They can be cost-effective for pig producers, especially when fresh fat sources are expensive or in short supply. However, incorporating oxidized fats into pig diets might compromise feed nutritional quality due to the chemical changes fats undergo during oxidation.
Reutilization
Oxidized fats, which may not be sui...
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