1. ENERGY SUPPLEMENTS pp. 217-220

2. Fats and Oils Types –Animal fats Types –Choice white grease –Beef tallow –Poultry fat –Fish oil Characteristics –Saturation Beef tallow>Choice white grease>Poultry fat>Fish oil »Higher melting point than oils

3. –Vegetable oils Types –Corn oil –Soybean oil –Canola oil –Cottonseed oil –Linseed (Flaxseed oil) Forms –Free oils –Whole oil seeds –Grain processing byproducts Characteristics –More unsaturated fatty acids »Lower melting point

4. –Animal/Vegetable blends Animal/Vegetable blend Restaurant grease –Ca salts of long-chain fatty acids Sold as Megalac Bypasses ruminal fat digestion Primarily used in diets of lactating dairy cows

5. Fats and Oils Advantages –Increase energy concentration of diet without increasing heat increment Results in decreased feed intake, but improved feed efficiency –Less lb feed/lb gain Increases milk production in lactating sows and dairy cows Improved reproduction in sows and dairy cows Most useful in hot weather –Supply essential fatty acids –Increase absorption of the fat soluble vitamins –Decrease dustiness of diet –Improves palatability –Lubricates equipment

6. Limitations to amounts of supplemental fat that can be fed –Cost –Feed handling characteristics –Feed storage characteristics Need addition of antioxidants –Increases requirements for other nutrients Decreased intake –Must increase the protein concentration of diet Decreased availability of some minerals –Ca and Mg –Particularly a problem with unsaturated oils Increased requirements of vitamin E and Se to prevent production of peroxides in calves and lambs –Particularly a problem with unsaturated oils

7. –Nonruminant fats take on the characteristics of their fat source Fat of nonruminants fed vegetable oils will contain a high concentration of unsaturated fatty acids –Results in a soft, oily fat »Difficult to process »Short shelf life »Discounted price

8. Question Addition of which of the fat sources below is likely to cause soft pork bellies if fed to a growing/finishing pig? A.Beef tallow B.Choice white grease C.Corn distiller’s grains D.Poultry fat E.Restaurant grease

9. –Excessive amounts of fats may alter rumen fermentation in ruminants Effects –Reduce fiber digestion –Reduce feed intake –Reduce milk fat percentage in dairy cows Relation to type of fat Worst problems Less of a problem Free oils > Tallow > Whole oil > Ca-chains of FA seeds

10. Limitations to the Amounts of Fats Fed to Livestock Milk replacers for pigs, calves, or lambs –< 20% of the DM Nonruminants –Dogs and cats 30 to 40% of DM –Swine and poultry < 10% of diet DM Ruminants –With normal ingredients < 5% of diet DM –If fat source is ruminally protected (Whole oil seed or Ca-chain of FA) < 7% of diet DM

11. Byproduct Energy Supplements Sugar Refining Sugar cane

12. Byproducts of sugar refining PlantByproductTDNCPCF % of DM Sugar Cane Liquid molasses8260.5 Dehydrated molasses (4:1 mix with bagasse) 7097.5 Sugar Beets Liquid molasses808.5- Dehydrated molasses (Mix w/ beet pulp 751015 Beet pulp751020

13. Molasses characteristics –High energy 70 – 80% TDN –Low protein 3 – 7% CP Mostly NPN –Highly palatable –Highly laxative High mineral (potassium) content

14. –Uses of molasses in livestock diets Increase energy concentration Intake stimulant –Mechanism »Sweetness »Reduces dustiness –Common use »Starter diets or creep feeds for young livestock Pellet binder Laxative for lactating sows Liquid protein supplements –Mixtures of molasses with an NPN source and other nutrients –Primarily used for beef cows or feedlot cattle

15. Role of Molasses in a Liquid Protein Supplement for Cattle

16. –Problems with excessive amounts of molasses in diets Difficult handling of feed Rapid fermentation in the rumen –Decreased ruminal pH –Lactic acidosis Scours

17. –Maximum amounts of molasses in diet Nonruminants (including horses) –10% of the DM Ruminants –5% of the DM

18. Beet pulp –75% TDN, 10% CP, and 20% CF High energy forage –Maximum amounts in diets Horses and beef cows –50% of the forage Finishing cattle –<15% of the diet Lactating sows –< 20% of the diet Growing-finishing pigs or poultry –Do not use

19. Food Wastes Types TypeMEDMCFCPLysine kcal/lb% Corn grain (for comparison) 1555892.38.30.26 Dried bakery product (Bread, cookies, crackers etc.) 1682911.210.80.27 Potato chips2000902.05.00.20 Salvage candy16009303.00

20. Concerns Variable composition Usually high in fat Starch is rapidly fermented in rumen High salt concentration Maximum amounts of food wastes in diets –Growing-finishing pigs < 50% of the corn –Young pigs (< 60 lb) or growing-finishing cattle < 20% of the diet