ABSTRACT
This study was conducted to evaluate the effects of dietary free fatty acid (FFA) content and degree of fat saturation on production performance, lipid and calcium digestibility, and intestinal function of laying hens. For a 15-week period, a total of 144 laying hens (19 weeks old) were randomly assigned to 8 dietary treatments, which were obtained by gradually replacing crude soybean oil with soybean acid oil (AO), or crude palm oil with palm fatty acid distillate (FAD). Thus, there were 4 soybean and 4 palm diets with 6% added fat varying in their FFA percentage (10%, 20%, 30%, and 45%), following a 2 × 4 factorial design. Each treatment included 6 replicates with 3 birds per replicate. Average daily feed intake and final body weight were significantly higher in palm diets (P < 0.001), while no differences were found in egg mass and feed conversion ratio. Higher levels of FFA in soybean diets resulted in lower egg production and higher egg weight (linear, P < 0.01). Regarding the degree of fat saturation, hens fed soybean diets presented higher digestibility of ether extract (EE), fatty acids, and calcium than palm diets (P < 0.001). The dietary FFA percentage negatively affected the digestibility of EE and calcium (P < 0.01), while having little effect on FA digestibility. There was a significant interaction in the AME; lower values were reported in soybean diets as the dietary FFA percentage increased (linear, P < 0.01), whereas palm diets remained unaffected. The experimental diets had little effect on gastrointestinal weight and length. However, the jejunum of soybean diets showed higher villus height and higher villus height-to-crypt depth ratio than palm diets (P < 0.05), and the dietary FFA percentage increased the crypt depth and decreased the villus height-to-crypt depth ratio (linear, P < 0.05). It was concluded that varying dietary FFA content did not affect fat utilization as much as the degree of saturation did, supporting the use of AO and FAD as alternative fat ingredients.
ABSTRACT
In order to evaluate risk factors related to the presence of extrinsic dental black stain, a total of 94 orally healthy volunteers (47 individuals with dental black stain and 47 individuals without dental black stain) were recruited from ten different dental clinics in Valencia and Castellón (Spain). Data regarding their oral hygiene, dietary habits, and oral health status were gathered by questionnaire. Samples of dental plaque, saliva and drinking water were collected for chemical analysis. Three factors were found to be statistically significantly associated with dental black stain, (i) consuming water with high iron content, (ii) consuming water with high pH, and (iii) having a high salivary pH. Other factors such as smoking, taking iron supplements or consuming caffeinated drinks were not found to be risk factors for the presence of black stain. A multivariate logistic regression analysis showed that drinking tap or osmosis-purified water and lower levels of salivary iron increase the risk of having dental black stain. Overall, several risk factors for the presence of dental black stain have been identified. The main modifiable risk factor identified in this study was the consumption of tap or osmosis drinking water.
