Oils with different degree of saturation: effects on ileal digestibility of fat and corresponding additivity and bacterial community in growing pigs

Table 5 Calculated and determined values for standardized ileal digestibility of fat and fatty acids in mixtures of palm oil and canola oil^{1, 2}

Item	Mixture 1		SEM	P-value	Mixture 2		SEM	P-value	Mixture 3		SEM	P-value
Item	Calculated values	Determined values	SEM	P-value	Calculated values	Determined values	SEM	P-value	Calculated values	Determined values	SEM	P-value
Fat	92.8	90.6	2.88	0.473	94.6	95.5	4.19	0.838	95.7	95.4	0.96	0.725
C16:0	76.5	91.0	1.58	< 0.001	78.1	94.8	1.24	< 0.001	79.9	95.5	1.17	< 0.001
C18:0	76.4	87.8	1.70	0.001	80.5	93.7	2.15	0.002	83.8	93.7	1.45	0.001
C18:1	96.9	96.9	0.56	0.954	97.4	97.1	0.47	0.660	97.7	97.7	0.37	0.901
C18:2	98.5	98.5	0.62	0.969	98.9	98.1	0.57	0.194	99.2	99.2	0.66	0.982
SFA	76.9	90.3	1.47	< 0.001	79.2	94.1	1.35	< 0.001	81.4	95.7	1.50	< 0.001
UFA	98.0	97.2	0.60	0.255	98.6	98.4	0.38	0.101	98.9	98.0	0.47	0.132

SFA Saturated fatty acid, UFA Unsaturated fatty acids
¹Mixtures 1, 2 and 3 were palm oil and canola oil mixed in different proportions to produce mixture with U:S of 2.5, 3.5 and 4.5, respectively
²Calculated value is the sum of the standardized ileal digestibility value of a single oil times the rate contributed by the single oil in mixture. n = 6

ISSN: 2049-1891