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Questions and Answers
The differences in melting points between fats and oils reflect differences in the degree of ______ of the constituent fatty acids.
The differences in melting points between fats and oils reflect differences in the degree of ______ of the constituent fatty acids.
unsaturation
Fats and oils are composed of fatty acids and one molecule of ______.
Fats and oils are composed of fatty acids and one molecule of ______.
glycerol
Fatty acids consist of chains of carbon atoms with a ______ group on the end.
Fatty acids consist of chains of carbon atoms with a ______ group on the end.
carboxyl
If all available positions on carbon atoms are taken up with hydrogen, the fatty acid is referred to as ______.
If all available positions on carbon atoms are taken up with hydrogen, the fatty acid is referred to as ______.
Fats produce much more heat than carbohydrates or proteins; 1 gram of typical fat yields about $ ______ $ kcal of heat when completely combusted.
Fats produce much more heat than carbohydrates or proteins; 1 gram of typical fat yields about $ ______ $ kcal of heat when completely combusted.
Oils found in plant seeds are generally ______, while in forages, lipids are diglycerides with a molecule of galactose attached, known as galactolipids.
Oils found in plant seeds are generally ______, while in forages, lipids are diglycerides with a molecule of galactose attached, known as galactolipids.
[Blank]-chain fatty acids and those with an odd number of carbon atoms are often produced by microorganisms.
[Blank]-chain fatty acids and those with an odd number of carbon atoms are often produced by microorganisms.
For the abbreviated designation of fatty acids, like acetic acid labeled as 'C 2:0', 'C 2' indicates the number of ______ atoms.
For the abbreviated designation of fatty acids, like acetic acid labeled as 'C 2:0', 'C 2' indicates the number of ______ atoms.
In the abbreviated designation of fatty acids, like acetic acid labeled as 'C 2:0', '0' indicates the number of ______ bonds present.
In the abbreviated designation of fatty acids, like acetic acid labeled as 'C 2:0', '0' indicates the number of ______ bonds present.
Every practical diet for farm animals, particularly poultry, contains small amounts of ______ necessary as a vehicle for transport and absorption of fat-soluble vitamins.
Every practical diet for farm animals, particularly poultry, contains small amounts of ______ necessary as a vehicle for transport and absorption of fat-soluble vitamins.
Too much fat in the ration of animals can lead to reduced feed intake and increase the chances of ______.
Too much fat in the ration of animals can lead to reduced feed intake and increase the chances of ______.
In ruminants, adverse effects of high lipid intake, above 10%, include a reduction in rumen microbe activities and fermentation of carbohydrates, which can be overcome by feeding ______ fats.
In ruminants, adverse effects of high lipid intake, above 10%, include a reduction in rumen microbe activities and fermentation of carbohydrates, which can be overcome by feeding ______ fats.
The procedure of encapsulating small droplets of oils in a thin layer of formaldehyde-treated protein, such as casein, is known as ______ fats.
The procedure of encapsulating small droplets of oils in a thin layer of formaldehyde-treated protein, such as casein, is known as ______ fats.
Rumen-active oil are bad because it produces ______ fatty acids, which causes milk fat depression.
Rumen-active oil are bad because it produces ______ fatty acids, which causes milk fat depression.
Feeding of unsaturated fat in protected form results in a prompt rise in the degree of unsaturation of plasma lipids, and of milk and ______ fat.
Feeding of unsaturated fat in protected form results in a prompt rise in the degree of unsaturation of plasma lipids, and of milk and ______ fat.
Recent evidence indicates that fish oils have a protective outcome against atherogenic processes in humans because of their high content of polyunsaturated FAs, specifically ______-3 FAs.
Recent evidence indicates that fish oils have a protective outcome against atherogenic processes in humans because of their high content of polyunsaturated FAs, specifically ______-3 FAs.
[Blank] fish have a higher content of omega-3 FAs compared to fresh water fish.
[Blank] fish have a higher content of omega-3 FAs compared to fresh water fish.
The common feed ingredients for laying hens can produce omega-3 FAs-enriched eggs or '______ eggs'.
The common feed ingredients for laying hens can produce omega-3 FAs-enriched eggs or '______ eggs'.
Omega-3 FAs are dietary essential for ______, which can be provided used fish meal or full-fat linseed.
Omega-3 FAs are dietary essential for ______, which can be provided used fish meal or full-fat linseed.
The addition of ______ into the feed of feed ingredients can produce omega-3 FAs-enriched eggs.
The addition of ______ into the feed of feed ingredients can produce omega-3 FAs-enriched eggs.
Deficiency of omega-3s can lead to poor ______, liver and heart lesions and shock syndrome in fish.
Deficiency of omega-3s can lead to poor ______, liver and heart lesions and shock syndrome in fish.
For dogs, omega-3 and omega-6 FAs are specially important as essential fatty acids because they prevent and treat ______.
For dogs, omega-3 and omega-6 FAs are specially important as essential fatty acids because they prevent and treat ______.
Fat digestion and absorption differ principally from that for carbohydrates or protein, since fats are non-polar and are not miscible with ______.
Fat digestion and absorption differ principally from that for carbohydrates or protein, since fats are non-polar and are not miscible with ______.
In simple-stomached animals, digestion occurs through the action of ______.
In simple-stomached animals, digestion occurs through the action of ______.
Bile emulsifies fat, greatly increasing the ______ area for digestion.
Bile emulsifies fat, greatly increasing the ______ area for digestion.
In addition to bile, in simple-stomached animals digestion occurs through action of ______ lipase.
In addition to bile, in simple-stomached animals digestion occurs through action of ______ lipase.
The majority of absorption for fats comes from ______ and fatty acids.
The majority of absorption for fats comes from ______ and fatty acids.
The majority of the longer chain fatty acids are absorbed by ______ into the lymph system and enter the blood stream just before the vena cava vein enters the heart.
The majority of the longer chain fatty acids are absorbed by ______ into the lymph system and enter the blood stream just before the vena cava vein enters the heart.
In ruminants, the fatty acids are fermentated and yields mainly ______ acid.
In ruminants, the fatty acids are fermentated and yields mainly ______ acid.
In ruminants, glycerol and free fatty acids, but doesn't primaresult in ______.
In ruminants, glycerol and free fatty acids, but doesn't primaresult in ______.
Bacteria and ______ (rumen microbes) also synthesize FAs for the lipids of their own cells.
Bacteria and ______ (rumen microbes) also synthesize FAs for the lipids of their own cells.
Pass from rumen through omasum to the ______ where bacteria and protozoa disintegrate, releasing their lipids.
Pass from rumen through omasum to the ______ where bacteria and protozoa disintegrate, releasing their lipids.
All these products pass to the small ______ where any triglyceride is hydrolyzed by pancreatic lipase to monoglyceride and FAs, as in nonruminant then absorbed (in the same manner as in nonruminant).
All these products pass to the small ______ where any triglyceride is hydrolyzed by pancreatic lipase to monoglyceride and FAs, as in nonruminant then absorbed (in the same manner as in nonruminant).
In the intestinal mucosa, ______ of triglycerides and phospholipids occurs.
In the intestinal mucosa, ______ of triglycerides and phospholipids occurs.
Fats are ______ compounds found in plants and animals.
Fats are ______ compounds found in plants and animals.
Flashcards
Lipid Definition
Lipid Definition
Organic compounds found in plants and animals, extractable by fat solvents, insoluble in water, soluble in organic solvents.
Fats vs. Oils
Fats vs. Oils
Fats are solid at room temperature, while oils are liquid.
Composition of Fats and Oils
Composition of Fats and Oils
Fats and oils are composed of fatty acids and glycerol (mono-, di-, triglycerides).
Saturated vs. Unsaturated Fatty Acids
Saturated vs. Unsaturated Fatty Acids
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Functions of Dietary Fats
Functions of Dietary Fats
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Protected Fats
Protected Fats
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Omega-3 and Omega-6 Fatty Acids
Omega-3 and Omega-6 Fatty Acids
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Effects of Omega-3 Fatty Acids
Effects of Omega-3 Fatty Acids
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Fat Digestion Uniqueness
Fat Digestion Uniqueness
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Goal of Lipid Digestion
Goal of Lipid Digestion
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Fat Digestion in Simple-Stomached Animals
Fat Digestion in Simple-Stomached Animals
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Lipid Absorption Products
Lipid Absorption Products
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Long-Chain FA Absorption
Long-Chain FA Absorption
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FAs in Rumen Microbes
FAs in Rumen Microbes
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Microbial Lipid Release
Microbial Lipid Release
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Study Notes
Lipids
- Lipids are organic compounds
- Lipids are found in plants and animals
- All substances extractable from biological materials are lipids
- Lipids are extracted with standard fat solvents
- Lipids are water-insoluble
- Lipids are soluble in organic solvents like benzene, ether, chloroform, carbon tetrachloride, and acetone
Lipid Classification
- Lipids can be classified as saponifiable or non-saponifiable:
- Saponifiable lipids include simple and compound lipids
- Simple lipids: Fats, oils, waxes
- Compound lipids: Phospholipids, sphingolipids, glycolipids, lipoproteins
- Non-saponifiable lipids include:
- Steroids, prostaglandins, fat-soluble vitamins, trepenes
Fats and Oils
- Fats are solid at room temperature (25°C), oils are liquid at the same temperature
- The difference in physical state is related to the degree of unsaturation of constituent fatty acids
- Lipids from animal sources are solid, while oils are from plant origin
- Both fats and oils are referred to as fats in animal nutrition
Fatty Acids Composition
- Fats and oils are composed of fatty acids with varying lengths and structures and one molecule of glycerol
- They become mono-, di-, or triglycerides, dependent on the number of fatty acids present
- Fatty acids consist of chains of carbon atoms, ranging from 2-24 or more in length, with a carboxyl group on the end
- If all carbon atom positions are taken up with hydrogen, the fatty acid is saturated
- If one or more double bonds are present, the fatty acid is unsaturated
Energy Content of Fats and Oils
- Contain carbon, hydrogen, and oxygen and have high energy value
- Fats are relatively higher in carbon and hydrogen
- Fat contains 77% Carbon, 12% Hydrogen, 11% Oxygen
- Starch contains 44% Carbon, 6% Hydrogen, 50% Oxygen
- Fats produce more heat than carbohydrates or proteins
- One gram of typical fat yields about 9.45 Kcal of heat when completely combusted
- One gram of typical carbohydrate yields about 4.15 Kcal
Types of Fats
- Unsaturated fats are good fats that help lower blood cholesterol, and are sourced from fish, nuts, seeds, plant oils, avocados, olives, and walnuts
- Saturated fats are bad fats that raise cholesterol, and are sourced from beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses, and other dairy products from whole and 2 percent milk
- Trans fats are very bad fats that raise cholesterol plus increase the risk of heart disease, and are sourced from vegetable shortenings, some margarines, crackers, cookies, and snack foods
Other Facts About Fats and Oils
- Oils in plant seeds are mostly triglycerides
- Forages contain lipids as diglycerides with a galactose molecule attached to a glycerol molecule (galactolipids)
- Branched-chain fatty acids and those with an odd number of carbon atoms are produced by microorganisms
- Body fats in ruminant animals may contain significant amounts of these fatty acids
Saturated and Unsaturated Fatty Acids
- Acetic acid C 2:0
- "C 2" means it contains two carbon atoms, and "0" means no double bonds are present
- Propionic acid C 3:0
- Butyric acid C 4:0
- Caproic acid C 6:0
- Myristic acid C 14:0
- Palmitic acid C 16:0
- Stearic acid C 18:0
- Arachidic acid C 20:0
- Lignoceric acid C 24:0
- Palmitoleic acid C 16:1
- Oleic acid C 18:1
- Linoleic acid C 18:2
- Linolenic acid C 18:3
- Arachidonic acid C 20:4
Practical Diets for Farm Animals
- Practical diets must contain small amounts of fats for farm animals (poultry in particular)
- Fats act a vehicle for transport and absorption of fat-soluble vitamins
- Fats act as source of essential fatty acids
- Fats increase energy concentration of the diets
- Examples of fats used are tallow, soybean oil, and byproducts of edible oil refining
Fat Supplement by Percentage
- Poultry should have 5-10% of fat supplement in their diet
- Adult ruminants should have 3-5% of fat supplement in their diet
- Dairy cattle should have 6-8%
- Non-ruminants should have 10-15% of fat supplement in their diet
- Too much fat in ration leads to reduced feed intake, increased chances of scouring, and insoluble calcium and magnesium (insoluble soaps) that pass out in feces
High Fat Diet
- Young animals receiving a high level of milk or milk replacer in their diet will be getting 25-40% fat on a dry matter basis, which is a desirable level for animals
- Ruminants on dry feed are less tolerant of high fat levels than monogastrics which should only have 6-8%
- High lipid intake of above 10% in ruminants can reduce rumen microbes activities, retard carb fermentation, and cause food intake to fall, which can be overcome by feeding "protected fats"
Protected Fats
- Protecting fats involves encapsulating small droplets of oils in a thin layer of formaldehyde-treated protein (casein)
- Droplets avoid attack by microorganisms during passage through the rumen
- Fat is released by the acidity of the abomasum and becomes available for digestion and absorption from the small intestine like in non-ruminants
Rumen-Active Oils and Rumen-Protected Fats
- Rumen-active oil kills rumen bacteria, reduces fiber digestion and produces trans fatty acids which causes milk fat depression
- Rumen-protected fat supplements avoid negative effects on fiber digestion in the rumen plus avoid milk fat-reducing trans fats
- Major groups of rumen-protected fats include saturated fatty acids (e.g., hydrogenated or fractionated) with high melting points
- Calcium salts of palm oil like Megalac are mostly highly proven
Unsaturated Fats
- Feeding of unsaturated fat in protected form results in a prompt rise in the degree of unsaturation of plasma lipids, and of milk and body fat
- This has been promoted in the context of prevention of human heart diseases and atherosclerosis
- The connection between human diseases and intake of saturated fat is controversial
- The shelf-life of unsaturated milk is poor
Omega-3 and Omega-6 Fatty Acids
- Recent evidence shows a protective effect of fish oils against atherogenic process in humans due to their high content of polyunsaturated FAs (Omega-3 FAs)
- Linolenic acid (C 18:3) in Omega-3 fatty acids
- Ecosapentaenoic acid (EPA) (C 20:5) in Omega-3 fatty acids
- Docosahexaenoic acid (DHA) (C 22:6) in Omega-3 fatty acids
- Marine fish have a higher content of omega-3 FAs than fresh water fish
- The content varies with species, season, water temp, and the food eaten by the fish
- Omega-3 FAs lower total serum lipids and cholesterol. plus modulate the conversion of arachidonic acid to prostaglandins and other compounds
Omega-3 as a Dietary Ingredient
- Omega-3 is essential in fish
- Deficiency in Omega-3 leads to poor growth, liver and heart lesions, and shock syndrome
- Omega-3 and omega-6 can prevent and treat dermatitis for dogs
- Designer eggs are eggs enriched with Omega-3 FAs and are produced due to feeding certain ingredients to laying hens
- The use of fish meal or full-fat linseed can increase the omega-3
- Linseed is a primary source for omega-3 FAs like Linolenic acid
- Omega-3 products may have value in healthful diets for avoiding coronary heart diseases and are acceptable in taste to consumers
Digestion and Absorption
- Fat digestion and absorption differ principally from that for carbs or proteins.
- Fats are non-polar
- Fats are not miscible with water
- The primary object of lipid digestion is to arrange the lipid in a water-miscible form so it can be absorbed through the microvilli of the small intestine
Digestion and Absorption in Simple-Stomached Animals
- Digestion site is the small intestine
- Digestion occurs through the action of bile, which emulsifies the fat to produce an oil-in-water emulsion, increasing surface area.
- Digestion occurs through pancreatic lipase, an enzyme that hydrolyzes fatty acids from the glycerol molecule
- There is also gastric lipase, but its activity is low
- Some diglycerides are absorbed during absorption
- The majority of absorption is monoglycerides and fatty acids
- Longer-chain FAs are absorbed by lacteals into the lymph system
- FAs enter the bloodstream just before the vena cava vein enters the heart
Digestion and Absorption in Ruminants
- Yields mainly propionic acid, absorbed like that from carb fermentation
- Galactose can be fermented to the volatile fatty acids and absorbed through the rumen walls
- Includes glycerol and free fatty acids rather than monoglycerides
- Bacteria and protozoa also synthesize FAs for the lipids of their own cells including acids with branched chains and odd numbers such as 13, 15 and 17 carbons
- Microbial cells undergo hydrolysis and hydrogenation
- Products pass from the rumen through the omasum to the abomasum
- Bacteria and protozoa disintegrate during passage, releasing their lipids
All Products In Ruminants Pass to the Small Intestine
- All products then pass to the small intestine
- Triglycerides are hydrolyzed by pancreatic lipase to monoglyceride and FAs like in simple-stomached animals
- Absorption occurs in the same manner as in nonruminants
- Resynthesis of triglycerides and phospholipids occurs in the intestinal mucosa
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