Table 3.
Analyzed 1 macronutrient content and fatty-acid and lipid-class composition of the experimental diets 2.
| Item | Starter Diets (from 0 to 22 d) | Grower-Finisher Diets (from 23 to 35 d) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| S6 | S4-PA2 | S2-PA4 | PA6 | P6 | S6 | S4-PA2 | S2-PA4 | PA6 | P6 | |
| Macronutrient content | ||||||||||
| Dry matter (g/100 g) | 91.00 | 91.03 | 91.14 | 90.89 | 90.93 | 90.14 | 90.27 | 90.37 | 90.43 | 90.02 |
| Crude protein (g/100 g) | 23.61 | 23.87 | 23.47 | 23.60 | 23.15 | 21.04 | 22.03 | 21.45 | 20.59 | 20.84 |
| Crude fat (g/100 g) | 7.51 | 7.39 | 8.16 | 7.78 | 7.70 | 8.18 | 8.08 | 8.36 | 8.10 | 7.49 |
| Crude fiber (g/100 g) | 3.29 | 3.14 | 3.14 | 2.86 | 3.20 | 3.08 | 3.10 | 3.32 | 3.13 | 3.41 |
| Ash (g/100 g) | 5.54 | 5.58 | 6.92 | 7.13 | 7.09 | 6.21 | 6.69 | 6.51 | 6.46 | 5.75 |
| Gross energy, kcal/kg | 4367 | 4402 | 4368 | 4332 | 4332 | 4339 | 4355 | 4320 | 4308 | 4324 |
| Fatty acid composition (%) | ||||||||||
| C14:0 | - | 0.40 | 0.66 | 0.91 | 0.87 | 0.06 | 0.39 | 0.65 | 0.90 | 0.85 |
| C16:0 | 14.43 | 21.99 | 30.79 | 39.07 | 37.38 | 13.24 | 21.93 | 30.24 | 39.18 | 36.85 |
| C18:0 | 3.48 | 4.19 | 5.07 | 5.79 | 4.29 | 3.35 | 4.19 | 4.97 | 5.69 | 4.17 |
| C18:1 n-9 | 22.83 | 25.07 | 27.57 | 30.31 | 32.34 | 22.61 | 25.31 | 27.85 | 29.96 | 32.49 |
| C18:1 n-7 | 1.46 | 1.28 | 1.05 | 0.78 | 0.83 | 1.50 | 1.25 | 1.00 | 0.74 | 0.80 |
| C18:2 n-6 | 50.78 | 41.48 | 30.59 | 20.30 | 21.37 | 52.04 | 41.29 | 30.99 | 20.72 | 22.02 |
| C18:3 n-3 | 5.27 | 4.13 | 2.83 | 1.55 | 1.46 | 5.50 | 4.20 | 2.93 | 1.61 | 1.60 |
| Minor fatty acids | 1.75 | 1.46 | 1.45 | 1.29 | 1.46 | 1.69 | 1.44 | 1.38 | 1.19 | 1.22 |
| SFA | 18.72 | 27.26 | 37.14 | 46.14 | 43.13 | 17.70 | 27.20 | 36.38 | 46.07 | 42.47 |
| MUFA | 25.24 | 27.13 | 29.44 | 32.01 | 34.04 | 24.76 | 27.31 | 29.70 | 31.60 | 33.92 |
| PUFA | 56.04 | 45.61 | 33.42 | 21.85 | 22.83 | 57.54 | 45.49 | 33.92 | 22.33 | 23.62 |
| UFA:SFA | 4.16 | 2.60 | 1.66 | 1.14 | 1.30 | 4.54 | 2.61 | 1.70 | 1.15 | 1.34 |
| Lipid class composition (%) | ||||||||||
| TAG | 71.88 | 54.76 | 37.54 | 14.98 | 78.67 | 76.67 | 58.78 | 37.77 | 14.20 | 78.53 |
| DAG | 11.73 | 10.05 | 7.47 | 4.67 | 10.54 | 10.23 | 9.03 | 7.28 | 5.58 | 10.44 |
| MAG | 2.19 | 2.10 | 1.66 | 1.19 | 1.84 | 2.49 | 2.20 | 1.93 | 1.77 | 2.31 |
| FFA | 14.20 | 33.08 | 53.33 | 79.17 | 8.96 | 10.61 | 29.99 | 53.01 | 78.44 | 8.72 |
Abbreviations: SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; UFA:SFA, unsaturated to saturated fatty acid ratio, calculated as described by Varona et al. [4]; TAG, triacylglycerols; DAG, diacylglycerols; MAG, monoacylglycerols; FFA, free fatty acids. 1 All samples were analyzed at least in duplicate. 2 Dietary treatments supplemented with 6% of soybean oil (S6), palm fatty acid distillate (PA6), palm oil (P6), or oil blends with 4% soybean oil and 2% palm fatty acid distillate (S4-PA2) or 2% soybean oil and 4% palm fatty acid distillate (S2-PA4). In all cases, fatty acids and lipid classes are expressed as internal area normalization (in %).