Influence of the level of fat on the digestibility of a diet in rabbits

T. Aragón
J. Fonollá
J. Boza
67

Abstract




In order to discover the influence of fat on the digestibility of a diet and on the nutritive yield, the authors have carried out three digestibility tests with rabbits, of Giant Spanish breed, in which the following conclusions have been reached:


The calorimetric method provides a rapid and accurate determination of the diges­ tibility of the dry substance and metabolizable energy of a diet with rabbits, as there are very significant correlations between the tests, one based on chemical analysis and the other on the determination of the combustion heat of foods and faeces from ba­ lance tests.


When the fat level of the ration is increased by the percentages tested (3.1, 6.4 and 9.7), the digestibility of the dry substance and organic substance increases, these results being significant at 0.1 and 5 % respectively and a very significant increase is also observed of the coefficient of digestibility of the fat of the diet (0.1 %).


With regard to the digestibility of the protein and fibre, there are no significant differences, while the digestibility of the nitrogen free extracts (N.F.E.) increases as the fat level of the diet increases, a decrease being observed in the digestibility of this nu­ trient when the fat reaches a level of 9.7 % in the diet.


The increase of the percentage of fat of the ration causes an increase in the nutritive yield of the diet as shown by the values of total digestible nutrients (T.D.N.), metabo­ lizable energy and net energy.




Keywords:
Dietary Fats, Digestion, Animals, Rabbits, Rats, Swine

Authors

T. Aragón
J. Fonollá
J. Boza


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