Carbohydrates and fats

Objectives: To be able to discuss classes and sources of carbohydrates needed by livestock To be able to discuss the characteristics and uses of fats in livestock

Carbohydrates are : Compound composed of Carbon, Hydrogen, and Oxygen. Examples are starches and sugars. They form 75% of all dry matter in plants They are the chief source of energy in animal feed

Three classes of Carbohydrates are: Sugars Starches Crude Fiber *Animal Starch is called Glycogen

Feeding value of cellulose Hard to digest Can only be digested through bacteria in the rumen or cecum and still not as complete as other carbohydrates

Crude Fiber: Includes relatively indigestible material such as cellulose and other complex carbohydrates Is found in forages and other “woody” plants

Sources of Carbohydrates Grains: corn, oats, barley, wheat, and grain sorghums Roughages: legume hay, and corn silage Molasses

Functions of fats: Aids in the absorption of vitamins Helps in the absorption of calcium Increases the palatability of a ration Decreases the dryness and dustiness of the ration Increases the production of energy Is found in every cell in the body

Rancid Fats: Decrease palatability of ration causing stale and unpleasant odor Destroys some fat soluble vitamins Produces soft lard in hogs Decreases milk production

Sources of Fat: Lard Tallow Vegetable oils Soybean and peanut oil Feed grains

High Fat Content in Rations: When rations are high in fat, it is necessary to increase protein and water soluble vitamin content because animals limit their feed intake by satisfying their caloric requirement first. There is a danger that young animals may not get sufficient protein for maximum growth unless protein levels or quality are increased

Web sites: nsc.bhsu.edu