Feeding Value of Fat for Swine: Concepts and Practice- Dr. Eric van Heugten

February 23, 2017

Lipid Digestion and Absorption in Swine


Lipid Inclusion Level and Peroxidation in Swine


Energy and Economic Value of Lipids for Swine


Let’s get out of our ‘dairy box’ for just a few minutes and see how another segment of animal agriculture is progressing with feeding fats. In this video series, we join Dr. Eric van Heugten, from NC State University as he explains the value of feeding fat to Swine.

What you will learn:

  • Fats and oils should be carefully characterized in terms of their quality, including:
    • MIU (moisture content, impurities, and unsaponifiables)
    • Free fatty acid content
    • Degree of saturation
    • Oxidative stability
  • The net energy content of lipids is the best measure to describe their productive value, but reported values are highly variable
  • Optimal use of lipids in swine diets requires:
    • Comprehensive quality control
    • Applying net energy values for lipids in diet formulation
    • Assessment of their economic value in practical diets

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Dr. Eric van Heugten

NC State University

Dr. Eric van Heugten is a Professor of Nutrition and Swine Nutrition Extension Specialist in the Department of Animal Science at North Carolina State University. He earned his B.S. and M.S. degrees in Animal Science from Wageningen University in The Netherlands and his Ph.D. degree in Nutrition from North Carolina State University. Subsequently, he worked as Swine Research Nutritionist at the Wayne Feed Division of Continental Grain Company in Chicago, IL. Dr. van Heugten has developed a highly published, multi-facetted research, teaching, and extension program that includes applied swine research with direct applications and technology transfer. His current research focus includes the evaluation of nutritional strategies for heat abatement in sows, essential fatty acid requirements of sows, impact of lipid composition and quality on swine health and productivity, and the use of enzymes to improve pig performance.


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