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1978•Poultry ScienceOpen access

The True Metabolizable Energy Values of Mixtures of Tallow with Either Soybean Oil or Lard

I.R. SIBBALD

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Abstract

Two experiments were made to measure the effects of fat ratios on the true metabolizable energy (TME) values of two-component fat mixtures. When soybean oil was added to tallow the TME values of the mixtures were greater than the sum of the means of the component parts. As little as 2 parts of soybean oil, per 98 parts of tallow, were able to increase the TME value of the tallow. The data obtained suggest that the response per unit of soybean oil decreases as the amount in the fat mixture increases; this requires confirmation. When lard was combined with tallow the TME values were additive.

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Two experiments were made to measure the effects of fat ratios on the true metabolizable energy (TME) values of two-component fat mixtures. When soybean oil was added to tallow the TME values of the mixtures were greater than the sum of the means of the component parts. As little as 2 parts of soybean oil, per 98 parts of tallow, were able to increase the TME value of the tallow. The data obtained suggest that the response per unit of soybean oil decreases as the amount in the fat mixture increases; this requires confirmation. When lard was combined with tallow the TME values were additive.

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Available abstract

Two experiments were made to measure the effects of fat ratios on the true metabolizable energy (TME) values of two-component fat mixtures. When soybean oil was added to tallow the TME values of the mixtures were greater than the sum of the means of the component parts. As little as 2 parts of soybean oil, per 98 parts of tallow, were able to increase the TME value of the tallow. The data obtained suggest that the response per unit of soybean oil decreases as the amount in the fat mixture increases; this requires confirmation. When lard was combined with tallow the TME values were additive.

Key concepts: Tallow, Soybean oil, Food science, Chemistry, Animal fat

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