Fats

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 • 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 • 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 • olive, canola, peanut, sesame • polyunsaturated • corn, safflower, sunflower, soybean • decrease blood cholesterol