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8 Cards in this Set
- Front
- Back
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Lipids
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organic compunds that are insoluble in water, but soluble in organic solvents like ether, chloroform and benzene
contain CHO, but more C and H compared to O are a concentrated source of energy=2.25x more low in plant, high in animal tissue |
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Lipid Components
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fats and oils
waxes phospholipids glycolipids lipoproteins steroids terpenes fat soluble vitamins -everything in either extract |
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Digestibility of Fats and Oils
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position of FA- on beta or 2 is less digested then 1 and 3
also depends on chain length (shorter better) and degree of saturation (more double bonds better) fats and oils are HIGHLY digestable |
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Major Sources of Feed Lipids
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rendering industry (animal fats)
hydrolyzed animal fat (soap making) off grade vegetable oils |
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Reasons for Lipid Supplementation
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-provide energy
-increase palatability -provide fat soluble vitamins-imrpove absortion, and increase vitamin stability -provide essentail fa-linoleic, linolenic, arachidonic -alleviate heat stress- decreased heat increment results in a greater percent of nutrients available for tissue synthesis -dust control-improve air quality -lubrication-for equipment -improve diet handling-stable pellet, less crumbling, fewer fines -provide pigments-carries caratenoids-pigments of meat and egg yolk -reduce mortality-increases body fat stores, increases sow milk production, increased sow milk fat level, reduced preweaning mortality -laxative- prevent constip -bloom on show animals-hair coat |
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Functions of Essential Fatty Acids
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Lipid transportation
formation of connective tissue structural component of cell and mitochondrial membranes component of enzyme systems component of prostaglandins |
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Symptoms of essential fatty acid deficiency
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kidney lesion
dermatitis of back and feet cessation of growth necrosis of tail reproductive failure |
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Rancidity due to
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hydrolytic- cleavage of ester bond between glycerol and FFA
ground oats are a problem cleaved my lipases naturally occuring in the feed in milk/butter get a release of butyric acid which results in off flavour and odor |
