DAIRY FEEDS

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DAIRY FEEDS FEEDING

• THE FEED NUTRIENTS

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C. Fats and Oils (Lipids)

• 1. Fats and Oils also contain Carbon 77,
  Hydrogen 12 and Oxygen 11 but in different
  proportions than carbohydrates.
• 2. Fat molecules are formed by combining 3 fatty
  acid molecules with 1 glycerol molecule.

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• H H HO
• l I I II
• HC-C-C-C-OH Butyric Acid
• I I I I
• H H H
• a. Saturated Fatty Acids
• 1) Acetic C20
• 2) Propionic C30
• 3) Butyric C40
• 4) Caproic C60
• 5) Caprylic C80
• 6) Capric C100
• 7) Lauric C120
• 8) Myristic C140
• 9) Palmitic C160
• 10) Stearic C180
• 11) Arachidic C200
• 12) Lignoceric C240

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• H H H HH H H HH HH H H HH H H O
• l l l l l l l l l l l l l l
  l l l ll
• HC-C-C-C-C-C-C-C-CC-C-C-C-C-C-C-C-C-OH Oleic
  acid
• l l l l l l l l l l l l l l l
  l l l
• H H H HH H HH H HH HH H H HHH
• b. Unsaturated Acids
• 1) Palmitoleic C161
• 2) Oleic C181
• 3) Linoleic C182
• 4) Linolenic C183
• 5) Arachidonic C204
• Essential Fatty Acids

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• 3. Fats are a more concentrated form of energy
  than carbohydrates and yield 2.25 times more heat
  and energy when oxidized.
• 4. Fats are insoluble in H2), but soluble in
  either. Thus many times Fats are called Ether
  Extract.
• 5. Nearly all of the fat found in food is
  digestible.

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• 6. Fats are solid at room temperature while Oils
  are liquid at room temperature.
• 7. Fats are comprised primarily of saturated
  fatty acids.

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8. Oils are composed primarily of unsaturated
fatty acids.

• The difference between a saturated fatty acid (no
  double bonds) and an unsaturated fatty acid is
  the unsaturated have fewer H atoms attached to
  the C atoms (therefore there is 1 or more double
  bonds.)

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• 9. Unsaturated fatty acids are necessary for
  proper nutrition. At least one must be present
  because the animal cannot synthesize them.
• For this reason they are called essential fatty
  acids.

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10. Fat is necessary to

• a. Supply Heat and Energy.
• b. Help to maintain health of the skin.
• c. Maintain normal growth.
• d. Maintain high levels of milkfat production in
  Dairy cows.
• e. Aid in the absorption of fat-soluble vitamins.

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11. Nearly all fats found in grains and seeds
that are extractable with either are true fats.

• a. In grass, hay, and other forages, either
  soluble substances which are not true fats are
  found in small amounts. These include
• 1) Sterols
• 2) Carotenes
• 3) Chlorophyll
• 4) Phospholipids
• 5. Waxes
• 6. Essential Oils

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• a) Sterols are complex alcohols
• Ergosterol found in plants very important
  because when activated by the sunlight, it forms
  Vitamin D2
• Cholesterol Aids in the transport of fat from
  one part of the body to another. May also help
  to form Vitamin D3.Hormones,
• b) Carotene Yellow substance present in green
  plants as well as carrots, etc. Animals convert
  carotene to Vitamin A.
• c) Chlorophyll Green substance in plants.
  Very little food value because it is destroyed by
  digestive juices.

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• d) Phospholipids - These are necessary and
  vital for the living protoplasm. They contain
  various combinations of fatty acids, glycerol,
  phosphoric acid and nitrogenous groups.
• e) Waxes and Essential Oils relatively
  unimportant as a source of nutrients. The
  essential oils may make the plants more palatable.

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12. Advantages of added fat to a Ration

• a. Cheap source of energy.
• b. Reduces dustiness of the overall ration.
• c. Improves texture of the ration.
• d. May increase palatability of the ration.
• e. Lubrication of feeding equipment.
• f. Aids in pelleting of feeds.

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13. Fat added to a ration

• a. Probably should not add more than an
  additional 2 of fat to a ration for ruminants.
• b. To keep the fat from becoming rancid you must
  add an antioxidant or stabilizer.
• c. The added antioxidant will also help to
  maintain Vitamin A levels in the feed. (Prevents
  Vitamin A oxidation)

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14. Plant versus Animal Fats

• a. Animal by-product fats are cheaper and seem
  to be digested better by the ruminant.
• 1) Sources
• a) Tallow
• b) Grease
• c) Oils
• d) Trimmings

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• b. Plant fats do not seem to be as digestible
  as animal fats.
• 1) Sources
• a) Coconut Oil
• b) Peanut Oil
• c) Soybean Oil
• d) Cottonseed Oil
• e) Linseed Oil
• All approximately 17 35 Fat

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• f) Grains
• Corn
• Wheat
• Barley
• Etc.
• All approximately 2 - 5 Fat
• g) Roughages (Dry)
• All approximately 1 - 3 Fat

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THE END