By P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. Morgan, L. A. Sinclair
The most modern version of this vintage textual content has been reorganised to supply a transparent and complete creation to the technology and perform of animal foodstuff. Animal Nutrition is divided into six major sections masking: The parts of foodstuff; The digestion and metabolism of meals; Quantifying the nutrient content material of meals: digestibility, power and protein values; The nutrient requisites of animals; The dietary features of meals; and Animal items and human nutrients. The Appendices offers finished tables at the composition of meals and feeding criteria for dairy and pork livestock, sheep, pigs and fowl, and horses.
The textual content is supported by means of key experimental proof all through. Quantitative facets of the topic are basically defined and illustrated by way of labored examples. difficulties and strategies have now been additional to all chapters to help pupil studying.
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Example text
Less obvious changes may occur, and for these a more objective assessment is necessary. Differences between fats are a function of their fatty acid composition since glycerol is common to all fats. The logical method of following changes in fats is, therefore, to measure their fatty acid constitution. 2 Fatty acid composition (g/100 g) of some common fats and oils Rapeseed Soya bean Ryegrass Cocksfoot Linseed Butterfat Lard Beef tallow Menhaden Codliver 4:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 20:0 22:0 16:1 18:1n-9 20:1n-9 22:1n-9 18:2n-6 18:3n-3 20:4n-6 20:5n-3 22:6n-3 Others – – – – – Tr 4 1 1 Tr 2 54 – – 23 10 – – – 5 – – – – – Tr 10 4 Tr Tr Tr 25 – – 52 7 – – – 2 – – – – – Tr 12 2 – – 2 15 – – 68 – – – – 7 – – – – – Tr 11 3 – – 2 – – – 79 – – – – 0 – – – – – Tr 6 3 – – – 17 – – 13 55 – – – 6 3 2 1 3 4 12 31 10 – – 2 23 – – 2 Tr – – – 1 – – – – – Tr 32 8 – – 48 – – 11 Tr – – – 1 – – – – – 3 26 19 – – 6 40 – – 5 – – – – 4 – – – – – 8 22 3 – – 11 21 2 2 2 – 2 14 10 1 – – – – – 1 19 5 – 4 4 15 10 2 2 – 1 6 27 2 presented great problems in the past, but the introduction of techniques such as gas chromatography has allowed determinations to be made more easily and accurately.
In most commercially important edible plant oils, the dominant fatty acids are oleic, linoleic and linolenic acids. Coconut oil is an exception in having the saturated 12:0 lauric acid as its major acid. Families of plants tend to produce characteristic oils that frequently contain unusual fatty acids. Examples are the erucic acid of rapeseed; ricinoleic acid, the 18-carbon, monoenoic, hydroxy acid of the castor bean; and vernolic acid, the 18-carbon, trienoic, epoxy acid of the Compositae. Essential fatty acids In 1930, linoleic (cis, cis-9,12-octadecadienoic) acid was shown to be effective in preventing the development of certain conditions in rats given diets almost devoid of fat.
The most abundant is ␣-linolenic acid; the most common saturated acid is palmitic acid and the most common monounsaturated acid is oleic acid. In animals, lipids are the major form of energy storage, mainly as fat, which may constitute up to 97 per cent of the adipose tissue of obese animals. The yield of energy from the complete oxidation of fat is about 39 MJ/kg DM compared with about 17 MJ/kg DM from glycogen, the major carbohydrate form of stored energy. In 32 Fats Lipids Glycerol-based Simple Non-glycerol-based Compound Glycolipids Fats Glucolipids Galactolipids Phosphoglycerides Lecithins Cephalins Sphingomyelins Cerebrosides Waxes Steroids Terpenes Eicosanoids Fig.