Wrinkle: Evaluating Energy in Corn Oil

Poultry

Summary

The poultry industry continues to debate the best approach to estimate energy values of feed ingredients. Assays such as the precision-fed rooster assay and the limit-fed broiler chicken assay provide nutritionists with energy values to use for formulation. However, these assays also sometimes provide very different energy estimates for certain ingredients. The industry recognizes that energy estimates vary. Unfortunately, very little research has examined how factors such as inclusion rate affect energy determination when using these assays. Research from the University of Illinois provides producers and nutritionists with insights into this important topic. A series of experiments compared several lipid sources commonly used in poultry formulation. Results showed that factors such as inclusion amount of the test ingredient can significantly affect energy determination.

Wrinkle: Evaluating Energy in Corn Oil

How do factors affect energy determination when using certain assays? Learn more about corn oil and energy determination in the report.