Fats and oils in pig nutrition: Factors affecting digestion and utilization

Fats and oils are the major source of energy in pig diets, and-due to increasing costs, highperforming genetic lines, and the diversion of high-quality lipids away from animal feed-there is consistent interest amongst nutritionists in maximising the use of supplemental fat. The digestion and absorption of fats is a complex process, and involves three major steps including emulsion, hydrolysis and mixed micelle formation and absorption. In this review current knowledge of the principles of fat digestion and absorption in pigs is presented, along with factors influencing the available energy content of supplemental fats. Important influencing variables include fatty acid chain length and location on the triglyceride, degree of fat saturation, oxidation, free fatty acids and fat inclusion level. These factors have different impacts at different stages of the pig's life cycle. The potential of antioxidants, exogenous emulsifiers, and other additives to improve fat utilization in pig diets is also reviewed.

Automated summary

Fats and oils are the major source of energy in pig diets, and the digestion and absorption process is complex. Factors influencing the available energy content of supplemental fats include fatty acid chain length, saturation, and oxidation, which have different impacts at different stages of the pig's life cycle. Antioxidants, exogenous emulsifiers, and other additives have the potential to improve fat utilization in pig diets.