FAT AS HEALTH STATUS INDICATOR FOR OSTRICHES
Originally published in Feed Mix -The International Journal on Feed, Nutrition and Technology - Volume 8. No. 3
R G Cooper[a], F V Benson [b]and D G Holle [c]
Dietary
lipid and cholesterol are reported to play a major role in reproductive
performance of ostriches and are thus influential on flock expansion.
The omission of fat in feed is detrimental to health due to an
inability to utilise fat-soluble vitamins. A blend of animal fat and
vegetable oils has been shown to improve fat mobilisation.
Fat colour is important in gauging the general health and meat quality
from the birds. The avoidance of yellow fat in red meat production is
seen as important due to its lack of consumer acceptance as a result of
its appearance and, sometimes, unpleasant odour. Yellow fat has
erroneously been considered not important in the ostrich, as it has no
fat trim or marbling. It is, however, an indicator of dietary
imbalances. This emphasises the need for a balanced ration in order to
maximise body energy and protein gain, and of the beneficial influence
of supplemental fats on energy utilisation from non-dietary lipid
constituents. The development of such rations can be achieved most
effectively through the joint efforts of producers and scientific
researchers.
APPROPRIATE NUTRITION VITAL
Adequate nutrition is vital for good ostrich productivity[13]. Ideally
knowledge of the specific nutrient requirements of ostriches is needed
to achieve maximum growth rates[28] and good meat yields [6]. Indeed,
good quality meat is vital if the ostrich farmer is to maximise his
return on investment[11],[12]. Within the domestic birds, the current
literature of lipid utilisation is restricted mainly to poultry, much
of which discusses the effect of dietary inclusions on lipid
balance[1],[2],[4],[9],[20] and the provision of metabolisable
energy[23].
Dietary lipid and cholesterol have been reported to play a key role in
the reproductive performance of poultry[14],[15],[19],[32] and are thus
likely to be important in ostrich productivity. The correct balance of
protein and carbohydrate in the diet is important given their
association with body fat content[29] via hepatic metabolism.
Imbalances are liable to lead to the deposition of yellow fat [6], and
can arise from sudden changes of dietary fat sources[25]. The aim of
this review, therefore, is to discuss the importance of lipid in the
diet of the ostrich, and its role in productivity via its influence on
growth and development.
FAT DEPOSITION IN OSTRICHES
Fat deposition in ostriches is as a result of hepatic mobilisation of
fatty acids and glycerol. There are currently only a limited number of
reports on dietary fat digestibilities in ostriches. In one study the
feed used contained 7.3 % fat (Soya bean oil) and 33.9 % neutral
detergent fibre (NDF), the digestibilities of which were shown to
increase with age[3] (Table 1).
Table 1: Apparent NDF and fat digestibilities in ostriches of different ages
Age | NDF digestibility % | Fat digestibility % |
3 weeks | 6.5a | 44.1a |
6 weeks | 27.9b | 74.3b |
10 weeks | 51.2c | 85.7c |
30 months | 61.6d | 92.9d |
SEM | 4.5 | 3.7 |
Means with different superscripts are significantly different (p<0.05)
Source: Angel (1993)
Studies
of nutrient mobilisation in Ratites are limited. One study[31] makes an
attempt to discuss nutrient utilisation in emus, although the data
presented therein cannot be related directly to ostriches, because of
anatomical differences between these two Ratite species[27]. It has
been reported that the omission of animal fat in feed formulations is
detrimental to the utilisation of fat-soluble vitamins[18]. The author
describes the mobilisation and storage of vitamins A, D3, E and K as
being most efficient in the natural body fat of the ostrich, being
efficiently achieved with a dietary blend of vegetable fat and animal
fat.
Unfortunately, many manufactures of ostrich feed do not observe fat
levels adequately. Observing a balance of quality animal and vegetable
fat in the ration at levels to match the nutrient levels in the ration,
ensures the efficient carriage of fat-soluble vitamins into the
bloodstream on a daily basis. In the laying ostrich hen, stress may
arise from high production or extreme weather, resulting in the
mobilisation of its fat reserves and fat-soluble vitamins for the
development of eggs and embryos.
It is reported in poultry that most lipid in egg yolk is formed in the
liver by using fatty acids obtained from the diet or from novo
synthesis. Therefore the provision of dietary fat decreases the need
for hepatic fatty acid synthesis and generally increases yolk formation
and weight of the egg. Indeed, it has been reported by the NRC Nutrient
Requirements for Poultry (U.S.A.) that vitamin A is important in egg
production, hatchability and fertility; vitamin D in egg production,
hatchability, fertility and shell quality; vitamin E in hatchability;
and vitamin K in hatchability.
The addition of fat to the layer diet in turkeys has been reported to
result in an increased egg production, fertility and body weight[15].
Other studies in poultry describe a significantly (p<0.01) improved
fat mobilisation in birds when vegetable oils, and animal-vegetable
blend fat is added to their diets[21]. In this study, diets containing
no supplemental fat acted as controls, against which diets containing 5
% of tallow, corn oil, soybean oil, animal-vegetable blend fat, or
canola oil were compared. However, in birds fed diets containing
palmitic acid, oleic acid or a 50:50 (wt/wt) mixture of these fatty
acids, there was a significant (p<0.05) reduction in the apparent
retention of nitrogen, magnesium and calcium. This was confirmed in an
earlier study[5] in which metabolisable energy values of diets followed
a trend similar to fat retention and independent of dietary calcium
levels. Hence the importance of ensuring a combined animal-vegetable
fat mixture to the diet.
FAT COLOURING
Many studies fail to note the fat colour, liver condition and meat
yield in their birds. It is often considered that the yellow colour is
simply caused by the use of maize and/or Lucerne, or grass in the
rations and it is the beta-carotene in these ingredients that is
responsible for the yellow colouration[26], making many believe that
fat colour is not a significant problem. The significance of fat colour
is because it is one indicator as to the general health of the birds
and can be used as a dependable indicator of meat quality and
consistency from the birds[24].
There are also many references in other animals of lower meat yields
due to poor muscle development. For instance, grass-fed cattle
consistently achieve a lower grade to those fed a balanced ration for a
number of days prior to slaughter, and yellow fat is perceived as a
significant problem[22]. Lower meat yields go hand in hand with
carcasses that have yellow fat. Experiments with grass-fed cattle being
supplemented for a period prior to slaughter have experienced improved
muscle growth, fat and meat colour, and meat yield[24],[26], implying
that ration imbalances and/or nutrient deficiencies are prevalent in
cattle grazing. Indeed, grazed animals rarely have access to adequate
vitamin and mineral supplementation resulting in deficiencies of
essential nutrients, and, like grazing cattle, ostriches being fed a
deficient diet, will experience lower meat yields and develop yellow
fat.
From a farmer's point of view, the presence of white fat is a useful
"clue" as to the adequacy of his/her rations and his/her ability to
maximise feed conversion in his/her birds[22]. What is not understood
by many is that animals draw on their fat reserves during times of
stress[16]. Whereas white fat is very easily mobilised and can be
quickly converted into energy, yellow fat is tightly bound and
mobilises much more slowly especially when nutrient deficiencies are
severe[6]. When fat is easily mobilised, a healthier bird will result
especially during the winter months when slaughter birds are growing
the fastest, and require additional energy during bad weather.
CONTROLLING FAT PRODUCTION
There are many components in the diet that control fat production and
mobilisation. It is well documented that an excess of energy in a diet
will cause excess fat to be laid down and that an excess of protein
will convert to fat. One study demonstrated that in chicks fed diets
deliberately void of protein ingredients, carbohydrate and fat
utilisation were significantly (p<0.01) diminished[30]. The response
surface of body energy gain was roughly parallel to that of metabolised
energy, the former being dependent on the caloric ratio of dietary
carbohydrate to fat. Another study reports that the addition of a
relatively unsaturated fat or saturated fat to the diet enhances the
dietary metabolisable energy[23]. The authors also describe the
inclusion of fat in the diet as increasing the utilisation of energy
from sucrose.
These studies emphasise the need for a balanced ration in order to
maximise body energy and protein gain, and of the beneficial influence
of supplemental fats on energy utilisation from certain non-dietary
lipid constituents. An excess of these nutrients may be caused through
the inclusion levels in the ration being too high, but more often, the
cause of excesses is a shortage and/or imbalance of vitamins and/or
minerals in a ration that results in the animal's inability to utilise
the nutrients in the rations.[8],[10] It has been reported that low
phosphorus levels contribute to a poor utilisation of the high energy
and causes even greater fat production[17].
Calcium, phosphorus, zinc, manganese, copper, selenium, magnesium,
potassium, and salt are also important minerals/trace minerals that
assist with the total digestion process and are key to fat and meat
production. Phosphorus, for instance, increases energy utilisation by
helping livestock make better use of carbohydrates in the rations.
Vitamins A, D3, E and K also help with the digestion/conversion process
via their general effect in promoting weight gain and feed efficiency.
In addition, the B-complex vitamins including Choline, Niacin and
Biotin, help convert body fat to mobilised energy in the bird.
The B-complex vitamins control or regulate enzyme activity in the body,
and are principally involved in the breakdown of feed nutrients for
absorption into the bloodstream. As such, these enzymes stimulate
appetite, and promote an increase in production, more efficient feed
utilisation and improved reproduction. Deficiency symptoms are often
severe; for instance, chicks deficient in Niacin show poor feathering,
scaly dermatitis and sometimes a "spectacled eye". Certainly, if the
bird has some body fat but cannot mobilise it, it just gets fatter[17]
with undesirable effects on meat quality[11].
CONCLUSIONS
Minerals, trace minerals and vitamins must be balanced with the rest of
the ingredients in the ostrich diet in order to maximise metabolic
utilisation. Indeed, diets can be carefully formulated so that they
control the amount of fat desired and enhance meat yields[7]. The
importance of using common sense in the development of a productive
ratite diet by the producer through observation, understanding and
experimentation, should not be overlooked as this is often crucial to
successful flock growth. Working hand-in-hand with scientific
researchers in order to develop a more practical focus for improving
ostrich farming is also important.
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Authors:
a Department of Physiology, University of Zimbabwe, P.O. Box MP 167,
Mount Pleasant, Harare, Zimbabwe. Fax: (263) (4) 333678. E-mail:
rgcooper@hotmail.com
b Blue Mountain Feeds International, P.O. Box 267, Hopefield, 7355,
South Africa. Fax: (27) (022) 723 2105. E-mail: fiona@blue-mountain.net
c Blue Mountain Feeds Inc., 2001 Blue Mountain Avenue, Berthoud,
Colorado CO 80513, U.S.A. Fax: (1) 303 772 7853. E-mail:
daryl@blue-mountain.net
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