Fats in poultry nutrition: Digestive physiology and factors influencing their utilisation
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- 作者：V. Ravindrana ; V.Ravindran@massey.ac.nz" class="auth_mail" title="E-mail the corresponding author ; P. Tancharoenrata ; F. Zaefariana ; G. Ravindranb
- 关键词：AME ; apparent metabolisable energy ; FA ; fatty acid ; FABP ; fatty acid-binding protein ; FFA ; free fatty acids ; HLB ; hydrophilic&ndash ; lipophilic balance ; MIU ; moisture ; insoluble impurities and unsaponifiables ; NSP ; non-starch polysaccharides ; TME ; true metabolisable energy ; US ; unsaturated ; saturated
- 刊名：Animal Feed Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：1-21
- 全文大小：1514 K
文摘
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Digestion and absorption of fat is a complex process.
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Emulsification is central to efficient fat digestion.
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Digestion is strongly related to the chemical structure of fats.
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The metabolisable energy of fat sources is variable.
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Nutritional emulsifiers can improve fat utilisation.