The Utilization of a Number of Fats, Fatty Materials and Mixtures Thereof Evaluated in Terms of Metabolizable Energy, Chick Weight Gains and Gain: Feed Ratios

Abstract ALTHOUGH much has been written about the use of fats in poultry rations there is little information available concerning the possible interactions between fats of different composition or between fats and other ration components; similarly, there is as yet no simple way of predicting the nutritive value of a fat from its chemical composition or physical properties. A knowledge of such interactions and of a rapid method for evaluating fats would be of considerable economic value. That the utilization of fats may be influenced by other ration components has been demonstrated by several workers. Wilder et al. (1959) reported that the addition of p-methyl tolyl carbinol to choice white grease resulted in an apparent increase from 4,069 to 4,814 Cal. metabolizable energy (M.E.) per lb.; it is of interest to note that several M.E. values reported by these workers were greater than the gross energy values, suggesting the occurrence of …