Lipids in pigs' nutrition (review)

The objective of the study is to systematize and summarize data on lipid digestibility for the subsequent development of concepts and strategies for improving their use in pig diets. Lipids are a key component of pig diets. Including lipids in pig diets increases their energy value, as they contain approximately 2.25 times more energy than carbohydrates. The use of lipids in feeding modern pig breeds and strains is complicated by the difficulties in studying the mechanisms of physicochemical transformations of lipid complexes that occur in the intestinal lumen and during their absorption. This problem is due to the wide variation in the composition and quality of fats and oils used in pig nutrition. This review examines current research on lipid digestibility to develop concepts and strategies for improving their use in pig diets. A more in-depth study of the influence of lipid chemical composition on their digestion and metabolism, as well as investigation of the physiological mechanisms of these processes and the role of factors influencing the absorption of energy from fats and oils, allows us to develop methods for increasing the efficiency of their use. The paper examines the structural and functional characteristics of lipids, lipid digestion and absorption, and the impact of lipids on growth, development, and meat performance. A detailed study of the factors influencing the physiological effects of lipids in pig diets is necessary given advances in research into lipid digestion, post-absorption metabolism, cell division, immune function, and metabolic stress in pigs. Further research is needed to understand the physicochemical properties of lipid complexes and their physiological effects in the intestinal lumen, as well as on lipid absorption and metabolism.