Not all oils are created equal, the impact on AME in poultry feeds

The Lipid Evaluation Test (LET) provides nutritionists with accurate lipid profiles containing the apparent metabolizable energy (AME) values and oxidative status and potential in order to improve applications and combat unwanted variations of oils and fats in animal nutrition.

Since 2014, when Kemin launched the new customer service tool to better assess the oxidative quality and nutritional value of oils and fats in feed, 256 samples of different fats and oils (and their blends) were analyzed in the Kemin Customer Service Laboratory in Herentals, Belgium.

The samples were from 20 European, Middle Eastern and African countries. Average results and coefficients of variation (CV) of MIU (Moisture, Impurities and Unsaponifiables), NEM (Non Elutable Matter), FFA (Free Fatty Acids), U/S (Unsaturated/Saturated) ratio and AME (Apparent Metabolizable Energy) calculation were reported.

The results showed huge variability among the different types of fat and oil, even in the same category of lipids. The large CV for AME in vegetable oils and the relevant gap between the maximum and the minimum AME value for animal fats and acid oils were remarkable. As a result, when these fats and oils are added to the feeds as the most concentrated source of energy using a nutritional matrix from literature, a relevant discrepancy from the calculated AME can occur in actual feeds. Even for well characterized oils, like soy oil, a big variation was observed.

A correct estimation of the metabolizable energy content of an oil or fat is indispensable for the precision of feed formulation and to accomplish the performance goals that the modern genetic makeup of poultry makes possible. Contact your Kemin representative to learn how LET can be the useful tool to achieve this target.