Resumen

PLASCENCIA JORQUERA, Alejandro; MENDOZA MARTINEZ, Germán D; VASQUEZ PELAEZ, Carlos  y  AVERY ZINN, Richard. Factores que influyen en el valor nutricional de las grasas utilizadas en las dietas para bovinos de engorda en confinamiento: Una revisión. INCI [online]. 2005, vol.30, n.3, pp.134-142. ISSN 0378-1844.

Except for associative interactions, the NE value of dietary fat is largely a function of its intestinal digestibility. Thus, attention has been directed to understanding intrinsic (nature and fat quality) and extrinsic (fat method addition and inclusion level) factors that influence its value as feed. Among these factors, fat intake level has the greatest impact on its energy value. When total fat intake exceeds 0.96g/kg BW, the NE of fat decreases linearly, as a result of the decline in postruminal fatty acid digestibility, mainly of C18:0; the latter probably explained by a limited capacity of bile production in the ruminant at high levels of fat intake.

Palabras clave : Grasas Alimenticias; Valor Nutricional; Bovinos de Engorda.