1. Fats Also considered lipids Carbon, hydrogen, oxygen Functions: Energy
2.5 times more energy / unit

2. Fats Sources: Fats- solid at room temperature
Oils- liquid at room temperature
Saturated fats
Unsaturated fats
Monounsaturated
Polyunsaturated

3. Fats Saturated fats C-C-C Unsaturated fats C=C=C Solid animal fats
Body can make
Unsaturated fats C=C=C
Monounsaturated C-C=C-C
One double bond
Polyunsaturated fats C=C=C
Two or more double bonds
Corn oil, Soybean oil

4. Fats Dietary essential fatty acids
Linoleic
Digestion of Fat Soluble vitamins ~ A,D,E,K
More of an issue in confinement fed animals
Added to the diet for
Reduce dust
Improve texture
Improve palatability
Rendered Fat is main source
Melted and added

5. Fats group of organic compounds known as lipids
found in plants and animals
provide and store energy

6. Fats
essential fatty acids: necessary for production of some hormones and hormone like substances

7. Fats
most important sources are the grains that contain oil

8. Fat Used as energy Insulates the body Cushions organs from injury
Carries fat soluble vitamins (A,D,E,K)
Unused fat stored in fat tissue
Saturated fats
Butter
Coconut oil
Palm oil

9. Fat Unsaturated fats 25-30% of calories should come from fat Corn oil
Saffola oil
Cottonseed oil
25-30% of calories should come from fat

10. Fats Primary source of energy 1gram yields 9 calories
25-30% of caloric intake

11. Fats Saturated solid @ room temperature animal sources
increase blood cholesterol

12. Fats Unsaturated monounsaturated polyunsaturated
olive, canola, peanut, sesame
polyunsaturated
corn, safflower, sunflower, soybean
decrease blood cholesterol