Technical bulletin. Fat addition in Calf Milk Replacers. Ir. Mascha de Wit Nutritionist R&D Department. Nutrifeed, everything to help you grow

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1 Technical bulletin Fat addition in Calf Milk Replacers. Ir. Mascha de Wit Nutritionist R&D Department T: +31 (0) F: +31 (0) A: P.O. Box 441, NL-5460 AK Veghel I: Nutrifeed, everything to help you grow

2 2/7 Introduction In this technical bulletin the application of several fat sources in Calf Milk Replacer will be explained in more detail. The addition of the combination palm- and coconut-oil in Calf Milk Replacers was successfully introduced from the year 2000 at Nutrifeed. Lately, omega-3 fatty acid application in food as well as feed has become very trendy. In 2006 Nutrifeed introduced Premulac Omega, a complete fish meal whey powder alternative for piglets. In this concept the ratio of omega-6 fatty versus omega-3 is 4:1 by linseed inclusion. The beneficial effects on health and growth by linseed oil addition are also expected at rearing calves. Therefore, in the near future Nutrifeed will test linseed oil addition in CMR. 1. Fat structure Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. The words "oil", "fat" and "lipid" are all used to refer to fat. Oil" is usually used to refer to fat that is liquid at normal room temperature, while "fat" is usually used to refer to fat that is solid at normal room temperature. "Lipid" is used to refer to both liquid and solid fats. Nearly all commercially added fats or oils in feed recipies consist almost exclusively of triacylglycerols. Triacylglycerols, or often termed triglycerides, are simple fat sources. In Figure 1 a schematic chemical structure of triglycerides is given. A triglyceride contains a glycerol molecule (green part) linked with three fatty acids (yellow parts). The length, level of saturation and composition of the fatty acids distinguish between different fats. The fatty acids are linked by an ester bond to the hydroxyl group (OH) of the glycerol molecule (see Figure 1). Several fatty acids, commonly applied in feed recipies, are described in Table 1. Fatty acids can be released from the glycerol molecule by lipase activity in the mouth/oesophagus/stomach (salvia) and in the duodenum (pancreas juice). Figure 1 The chemical structure of triglycerids Fatty acids can be classified into three groups based on the number of carbon molecules: short chain (< C:10), medium chain (C:10-C:14) and long chain (> C:14) fatty acids. The carbon molecules of fatty acids are able to bind different organic compounds like phosphate, carbohydrates or phosphorus containing parts. Double bindings between carbon molecules decrease the saturation level of the fatty acid. Longer chain saturated fatty acids are less digestible for young calves (see Table 1). The lower digestibility results in a lower feeding efficiency and a lower energy intake.

3 3/7.Table 1 Fatty acids and digestibility for dairy cattle (source Garnsworthy, 2005) Fatty acid Name Saturation Digestibility (%) C 12:0 lauric acid saturated 0.95 C 14:0 myristic acid saturated 0.95 C 16:0 palmitic acid saturated C 18:0 stearic acid saturated C 16:1 palmitoleic acid mono unsaturated > 0.95 C 18:1 oleic acid mono unsaturated > 0.95 C 18:2 linoleic acid poly unsaturated > 0.95 C 18:3 linolenic acid poly unsaturated > Fat digestion in calves At neonatal calves the amount of fat digestive enzymes is insufficient and will be improved within weeks. Lipase, the fat digestive enzyme, in saliva is initially the only source for splitting short chained fatty acids. Later on, lipase from the pancreas is formed and the calf is able to digest longer chained fatty acids as well. Digestion coefficients of fat will improve by increased production and secretion of bile salts which is needed for fat emulsification and micelle formation. Medium and long-chained fatty acids must be incorporated into micelles under the influence of bile salts and to a lower extent monoglycerides. Micelle formation makes fatty acids soluble and capable of moving through the liquid environment. Short-chained fatty acids and free watersoluble glycerol can be absorbed directly into the intestinal epithelia. The digestive efficiency, and therefore energetic value of feed fats, differs greatly between fat sources. This is a result of their chemical structure and physical appearance. Characteristics of fats and their fatty acids which influence fat digestibility are the free fatty acid chain length, ratio between saturated and unsaturated fatty acids. Digestibility of fatty acids in dairy cattle is reported in Table 1. Overall can be concluded that the longer the fatty acid chain the lesser digestible the oil is. Double bindings increase the digestibility of longer chain fatty acids in young animals. The formulation of the composition of the vegetable fat content in CMR for young calves is essential for the technical performance of calves. Coconut oil has a specific composition because of the high content of Lauric acid (C12:0). This short-chained fatty acid can directly be absorbed from the small intestine to the liver, where it is converted into direct available energy. 3. Functions of fat in diets Fat or oil addition in diets for young animals is important for energy supply, essential fatty acids supply and absorption of fat soluble vitamins. A calf needs energy for maintenance and growth. Energy for maintenance is for physiologically processes in the body (for example in cell membranes), locomotion and heat production. In colder environments young calves need much more energy to maintain their body temperature. The critical temperature for a calf younger than 21 days is 15 C. If the temperature decreases to 0 C, the metabolic energy intake per day has to be almost doubled. Metabolic energy is defined as the amount of energy that is required for the metabolism of a calf. Under normal circumstances and an environmental temperature of 15 C, the metabolic energy for a neonatal calf is 433

4 4/7 KJ/kg 0.75 (Garnsworthy, 2005). Energy for growth is needed to gain bodyweight on top of the energy for maintenance. Growth can be performed by protein (muscles) or fat tissue development. Composition of bodyweight is affected by a combination of energy source, nutrient intake and protein content of the diet. More energy is required to gain fat tissue compared to muscles in the animal. Oxidation of fat yields more energy than oxidation of carbohydrates or protein (37.7 KJ/g versus 16.8 KJ/g). As the bodyweight increases with age, the fat deposition increases as well by increasing fat digestion. Essential fatty acids are fatty acids that calves can not synthesize themselves, and must be obtained through diet for maintenance and growth. Essential fatty acids are longchain polyunsaturated fatty acids described as linolenic, linoleic, and oleic acids (see Table 1 for nomenclature). There are two important categories of fatty acids: omega-3 and omega-6. The number following "Omega-" represents the position of the first double bond, counting from the terminal methyl group on the fatty acid molecule. The group of omega-3 fatty acids is α-linolenic acid (18:3, ALA), eicosapentaenoic acid (20:5, EPA) and docosahexaenoic acid (22:6, DHA). Linoleic (C18:2) and arachidonic acid (20:4) are the two omega-6 fatty acids. The ideal intake ratio of omega-6 to omega-3 fatty acids is 5:1 (Pike, 1999). In bovine milk this ratio is around 4:1 (Tetra Pak, 2003). The intake ratio of omega-6 to omega-3 is important, because imbalance is linked with health problems! Omega-6 is used to improve recovery from several health problems (diabetic neuropathy, rheumatoid arthritis, skin disorders and aid in cancer treatment) (Calder and Grimble, 2002; Meydani et al., 1993; Pike, 1999; Simopoulos, 2002). Omega-3 fatty acids are used in cell wall formation and circulation and oxygen uptake. In Table 2 the ratio between omega-6 and omega-3 is reported for different oil sources. Table 2 ratio omega-6 and omega-3 in different oils Oil Ratio omega-6 : omega-3 Wheat oil 8 : 1 Corn oil 56 : 1 Soya oil 8 : 1 Canola oil 3 : 1 Sunflower oil 100 : 1 Linseed oil 0.3 : 1 Fish oil 0.15 : 1 Vitamins are essential micro-nutrients for an adequate development of a calf as well as maintenance and recovery of the health status (Dijkstra, 2003). Vitamins can, besides a few exceptions, not be synthesised in the body and need to be supplemented in the calf diet. Vitamins can be classified into two classes based on their solubility, the watersoluble (B, C) and the fat-soluble vitamins (vitamins A, D, E, K). Most of the vitamins are added to the CMR by a premix. Micelle formation increases the absorption of fat soluble vitamins as well (see 3 Fat digestion in calves). Vitamin A is important for growth, protection of the skin and mucous membranes, sight development and reproduction. Vitamin D is essential for calcium and phosphor metabolism. Vitamin E is important for reproduction, health and muscle metabolism. Besides these physiological processes, vitamin E is supplemented to CMR s to decrease oxidation of fat. Vitamin K mainly supports coagulation of the blood. If the amount of vitamins in a diet is insufficient, the maintenance and growth will be disturbed. All CMR products from Nutrifeed contain enough vitamins to fulfil the requirements for young calves (Garnsworthy, 2005; NRC, 1989).

5/7 4. Different oils for feed purposes Palm oil is mainly extracted from the fruits of the oil palm (Elaeis Guineensis or Elaeis oleifera).

Coconut oil is refined out of the ripe fruit of the coconut palm (Cocos Nucifera L.), from which the edible kernel (copra) is subjected to extraction.

The total area used for the production of coconuts globally is estimated to be 11 million hectares, 93% of which is located in the Asia-Pacific region.

5 5/7 4. Different oils for feed purposes Palm oil is mainly extracted from the fruits of the oil palm (Elaeis Guineensis or Elaeis oleifera). Palm oil is applied as cooking oil, frying oil, crisps, sauces, soups, cookies, feed or fuel. Indonesia and Malaysia fulfil 85% of the world palm oil production. Coconut oil is refined out of the ripe fruit of the coconut palm (Cocos Nucifera L.), from which the edible kernel (copra) is subjected to extraction. On average 100 kg of copra yields about 60 kg of coconut oil and 30 kg of coconut meal, the remainder being evaporated moisture and other production losses. The total area used for the production of coconuts globally is estimated to be 11 million hectares, 93% of which is located in the Asia-Pacific region. Of the total oil production, 30% is utilised for edible purposes (both food and feed) and 70% for non-edible purpose (cosmetic industry). Linseed oil is extracted from seeds of the flax plant (Linum Usitatissimum, Linaceae). The seeds from this plant contain 40% oil. The dried ripe seeds are pressed and optionally solvent extracted. Cold-pressed oil obtained without solvent extraction is called flaxseed oil. Linseed oil has obtained the solvent extraction. In Figure 2 an image of the oil palm, coconut palm and flax plant is reported. Figure 2 respectively oil palm, coconut palm and flax plant Flaxseed oil is suitable for human consumption. Flaxseed oil contains omega-3 fatty acids with beneficial health stimulating capacities. For feed purposes, linseed oil is more and more included to optimise the ratio between omega-6 and omega-3. This is performed by the high amount of omega-3 fatty acids in linseed oil compared to other oils (see Table 2). In several articles the positive effects of omega-3 fatty acids on growth and health are described. It is suggested that alpha linolenic acid (ALA) increased the average daily gain of growing-finishing pigs (Nguyen et al., 2004; Nguyen et al., 2005). However, inclusion of linseed (60g/kg) to a gilt diet did not effect growth, organoleptic carcass characteristics oxidation and color stability of the pork (Kouba et al., 2003). Addition of one percent fish oil at piglet diets did not appreciable differ carcass characteristics, including color (Leskanich et al., 1997). Inclusion of linolenic acid (C18:3) improve the immune status and lessen the inflammatory reactions, which leads to increase productivity and reduces losses in pigs (Pike, 1999).

6 6/7 5. Fat sources applied at Nutrifeed In the past several animal diseases resulted in a temporary European ban on the use of animal protein and bovine fat in Calf Milk Replacer (CMR). This European ban is in the mean time suspended, but Nutrifeed continued to use only the mixture of palm and coconut oil in the CMR s. In some countries there s still a ban on animal fat sources in feed recipes. To guarantee 100% safety, only vegetable oils are included at Nutrifeed. Besides that, al lot of research has proved the excellent effects of palm and coconut oil in CMR s. Nutrifeed has performed several experiments to investigate the effects of different palm oil versus coconut oil ratios in the CMR s on technical performances of rearing calves. In the experiments the Average Daily Gain (ADG) was measured and faecal scores were determined. A clear trend was found that coconut oil in a CMR formulation has a positive effect on ADG. The suggestion that coconut oil would also have a positive effect on health properties was also supported by these trials, where the number of calves with scouring problems was reduced with increasing percentage of coconut oil in the formulation. In most CMR products the ratio of 60:40 of palm oil versus coconut is applied. Linseed oil is not applied in Nutrifeed CMR products. In 2006 Nutrifeed introduced Premulac Omega, a complete fish meal whey powder alternative for piglets. In this concept the ratio of omega-6 fatty versus omega-3 is 4:1 by linseed inclusion. A lot of information about linseed oil addition in piglet diets is published (see 4 Different oils for feed purposes) compared to linseed oil in CMR products. The beneficial effects on health and growth by linseed oil addition are also expected at rearing calves. Therefore, in the near future Nutrifeed will test linseed oil addition in CMR.

7 7/7 References Calder, P.C., Grimble, R.F., Polyunsaturated fatty acids, inflammation and immunity. Eur. J. Clin. Nutr. 56(3):S14-S19. Chouinard, P.Y., Girard, V., Brisson, G.J., Fatty acid profile and physical properties of milk fat from cows fed calcium salts of fatty acids with varying unsaturation. J. Dairy Sci 81: Dijkstra, T., The effect of vitamins on the growth and development of the young calf. Nutrifeed Technical Bulletin 8. Garnsworthy, P.C., Calf and heifer rearing. Nottingham University press (ISBN ). Kouba, M., Enser, M., Whittington, F.M., Nute, G.R., Wood, J.D., Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. J. Anim. Sci. Leskanich, C.O., Matthews, K.R., Warkup, C.C., Noble, R.C., Hazzledine, M., the effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat. J. Anim. Sci. 75: Meydani, S.N., Lichtenstein, A.H., Cornwall, S., Meydani, M., Goldin, B.R., Rasmussen, H., Dinarello, C.A., Schaefer, E.J., Immunologic effects of national cholesterol education panel step-2 diets with and without fish-derived N-3 fatty acid enrichment. J. Clin. Invest. 92: National Research Council (NRC), Nutrient requirements of dairy cattle. ISBN X. National Research Council (NRC), Nutrient requirements of swine. ISBN Nguyen, L.Q., Everts, H., Beynen, A.C., Influence of dietary linseed. Fish and coconut oil on growth performance of growing pigs kept on small holdings in Central Vietnam. J. Anim. Physiol. Anim. Nutr. 88(5-6): Nguyen, L.Q., Everts, H., Beynen, A.C., Intake of essential fatty acids by growing-finishing pigs kept on small holdings in Central Vietnam. Trop. Anim. Health Prod. 37(1): Pike, I.H., Health benefits from feeding fish oil and fish meal. The role of long chain omega-3 polyunsaturated fatty acids in animal feeding. Ifoma 28, may. Simopoulos, A.P., Omega-3 fatty acids in inflammation and autoimmune diseases. J. Am. College Nutr. 21(6): Tetra Pak, Dairy processing handbook. ISBN

FAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology

FAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat