Fat is included in swine diets as a source of energy when the cost is economically advantageous. However, digestible energy, metabolizable energy and net energy content estimates of dietary fat have been variable and have not been fully validated (Kil et al., 2011; Boyd et al., 2015). A lack of precision in defining the energy value of dietary fat could lead to losses for pork producers due to incorrect costing in diet formulations and disappointing performance outcomes.