Facts about fats : a review of the feeding value of fats and oils in feeds for swine and poultry

Facts about fats a review of the feeding value of fats and oils in feeds for swine and poultry

Fats and oils are more than 'just' energy sources for animal feeds. The fatty acids as part of triglycerides or in Fatty Acid products differ in chemical composition and physical characteristics. The omega-3 and specifically the LC-PUFA omega-3 fatty acids can be considered as functional n...

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Detalles Bibliográficos
Otros Autores: Doppenberg, J., author (author), Aar, P. J. van der, author
Formato: Libro electrónico
Idioma:Inglés
Publicado: Wageningen, Netherlands : Schothorst Feed Research 2010.
Edición:1st ed
Materias:
Swine > Nutrition.
Poultry > Nutrition.
Oils and fats in animal nutrition.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009785397806719
Tabla de Contenidos:
  • Intro
  • Table of contents
  • Introduction
  • 1. Chemical composition and characteristics of fats and oils
  • 1.1 Chemical composition
  • 1.2 Melting point in relationship with chain length and saturation
  • 1.3 Omega-3, omega-6 fatty acids and LC-PUFA
  • 1.4 Omega-6 to omega-3 fatty acids ratio
  • 2. The role of fats in the animal body
  • 2.1 Fatty acid composition and synthesis of sow milk and body fat
  • 2.2 Effects from different dietary energy and fat sources on animal products and sow milk fat composition
  • 2.3 Fat digestion
  • 2.4 Medium chain fatty acids
  • 3. Application of fats and oils in compound feed production
  • 3.1 Processing/production from fats and oils
  • 3.2 Fat quality assessment characteristics
  • 3.3 Effects on pellet quality and practical feed formulation
  • 4. Factors affecting fat digestibility and energy content
  • 4.1 The fatty acid and glycerol content and the chain length of fatty acids
  • 4.2 The ratio between unsaturated and saturated fatty acids (U:S ratio) in the added fat or oil
  • 4.3 The proportion of free fatty acids in relation to the total crude fat content of the feed
  • 4.4 The position of the (saturated) fatty acids on the triglyceride molecule
  • 4.5 Feed composition
  • 4.6 Animal effects
  • 5. Energy value of animal fat and vegetable oils
  • 5.1 DE, ME and NE energy systems
  • 5.2 ME and NE value of fats and oils
  • 5.3 Calculated NE and AME value of animal fats, plant oils and fatty acids mixtures
  • 5.4 Economical aspects of energy system used in feed formulation and the value of different animal fats, plant oils and fatty acids mixtures
  • 5.5 Summary
  • 6. References.

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