Facts about fats : a review of the feeding value of fats and oils in feeds for swine and poultry / J. Doppenberg, Ph.D., Dr. ir. P. J. van der Aar.

Format:

Book

Author/Creator:

Doppenberg, J., author.

Aar, P. J. van der, author.

Language:

English

Subjects (All):

Swine--Nutrition.

Swine.

Poultry--Nutrition.

Poultry.

Oils and fats in animal nutrition.

Physical Description:

1 online resource (64 pages) : illustrations, graphs, tables

Edition:

1st ed.

Place of Publication:

Wageningen, Netherlands : Schothorst Feed Research, 2010.

Summary:

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 nutrients. Via the feeding of different fats and differing fat additions body composition and animal products can be modified. The main use of fats and oils in the feed industry is however increasing the energy content of the feed economically. Therefore knowledge about the digestibility of the fat for each animal category, the metabolisible energy content and the efficiency with which this energy can be used for different production goals are of paramount importance for evaluating the fat source of choice. This book has summarized the presently available knowledge from the scientific literature and concluded with a model to estimate the energy content in practice.

Contents:

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.

Notes:

Includes bibliographical references.

Description based on online resource; title from PDF title page (ebrary, viewed November 11, 2017).

ISBN:

90-8686-861-4

OCLC:

1007061857