Perspectives on using Fats and Oils in Poultry Production

Authors

Brian J. Kerr, USDA-ARS-National Laboratory for Agricultural and the Environment, Ames, IAFollow

Keywords

poultry diet, lipids

Abstract

These proceedings describe lipid composition of fats and oils and outline fatty acid quality measurements. In addition, fat and oil energy composition and digestibility are presented. Finally, these proceedings describe ways to enhance lipid digestibility with emulsifiers and preventing lipid peroxidation with antioxidants.

Recommended Citation

Kerr, Brian J. (2025) "Perspectives on using Fats and Oils in Poultry Production," Proceedings of the Arkansas Nutrition Conference: Vol. 2025: Iss. 1, Article 3.

Available at: https://scholarworks.uark.edu/panc/vol2025/iss1/3