Wiseman Fats in Animal Nutrition

1. Auflage 2013
ISBN: 978-1-4831-0035-7
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 536 Seiten, Web PDF

Fats in Animal Nutrition provides a useful text containing information from many diverse disciplines that discuss the nutritional utilization of lipids of domesticated animals. The book is divided into seven parts. Part I covers the chemistry and biochemistry of animal and plant fats and their nutritional importance; Part II discusses the general principles involved in the transport and absorption of fats and how this process is facilitated in ruminant and non-ruminant animals. The book also deals with the role of essential fats in the nutrition of different animals, as well as the protective functions of fat-soluble vitamins . Part IV discusses the use of fats as an energy source for animals; Part V deals with the inclusion of fats in animal feeds and their uses. The deposition of fat in different meats and the practical applications of fat utilization in animals are covered as well. The text is recommended for agriculturists, veterinarians, and zoologists who would like to know more about the importance of the inclusion of fats in animal diets.

Autoren/Hrsg.

Wiseman, J.

Inhaltsverzeichnis

1;Front Cover;1
2;Fats in Animal Nutrition;4
3;Copyright Page;5
4;Preface;6
5;Units;8
6;Acknowledgements;10
7;Table of Contents;12
8;Part I: Chemistry, Biochemistry and Nutritional Importance of Fats;16
8.1;Chapter 1. THE CHEMISTRY AND BIOCHEMISTRY OF PLANT FATS AND THEIR NUTRITIONAL IMPORTANCE;18
8.1.1;The commercial importance of plant fats;18
8.1.2;Types of plant lipids;18
8.1.3;Nutritional role of plant fats in animal diets;27
8.1.4;Toxicity of plant lipids;30
8.1.5;Improvement of oil composition;32
8.1.6;References;34
8.2;Chapter 2. THE CHEMISTRY, BIOCHEMISTRY AND NUTRITIONAL IMPORTANCE OF ANIMAL FATS;38
8.2.1;Introduction;38
8.2.2;Chemistry;38
8.2.3;Metabolism;47
8.2.4;References;61
8.3;Chapter 3. FISH FATS;68
8.3.1;Introduction;68
8.3.2;Chemistry;69
8.3.3;Nutritive value;76
8.3.4;Essentiality of n-3 fatty acids in fish lipids;81
8.3.5;Effects of polyethylenic fatty acids in fish lipids on milk-fat secretion in ruminants;83
8.3.6;Factors that affect the quality of fish lipids and possible undesirable effects;86
8.3.7;Conclusion;88
8.3.8;References;89
9;Part II: Digestion, Absorption and Transport of Fats;98
9.1;Chapter 4. DIGESTION, ABSORPTION AND TRANSPORT OF FATS: GENERAL PRINCIPLES ;100
9.1.1;Introduction;100
9.1.2;Digestion;100
9.1.3;Absorption;104
9.1.4;Resynthesis of absorbed lipids;105
9.1.5;Formation of chylomicrons and very-low-density lipoproteins;107
9.1.6;Transport of fat across the enterocytes and the synthesis of chylomicrons;108
9.1.7;Partitioning of fatty acids between portal blood and chyle;110
9.1.8;Metabolism of chylomicrons and very-low-density lipoproteins;110
9.1.9;Hormonal and dietary control of the uptake of triacylglycerols by tissues;113
9.1.10;Summary;114
9.1.11;References;114
9.2;Chapter 5. THE DIGESTION, ABSORPTION AND TRANSPORT OF 105FATS—NON-RUMINANTS;120
9.2.1;Introduction;120
9.2.2;Digestion;120
9.2.3;Absorption;122
9.2.4;Transport;129
9.2.5;Some factors affecting fat assimilation;129
9.2.6;References;133
9.3;Chapter 6. DIGESTION, ABSORPTION AND TRANSPORT OF FATS IN RUMINANT ANIMALS;138
9.3.1;Digestion of lipids in the rumen;138
9.3.2;Digestion and absorption of lipids in the small intestine;143
9.3.3;Metabolism of lipids in the mucosal cells of the small intestine;149
9.3.4;Metabolism of triacylglycerol-rich lipoproteins in the blood;152
9.3.5;References;154
10;Part III: Role of Essential Fats;166
10.1;Chapter 7. ESSENTIAL FATTY ACIDS IN POULTRY NUTRITION;168
10.1.1;Essential fatty acids and their interconversions;168
10.1.2;EFA activity of fatty acids;169
10.1.3;Effects of EFA deficiency;171
10.1.4;Requirements for EFAs;173
10.1.5;General conclusions on EFA requirements;176
10.1.6;Meeting EFA requirements;177
10.1.7;Excess of EFAs;179
10.1.8;References;179
10.2;Chapter 8. ESSENTIAL FATTY-ACID/MINERAL INTERACTIONS WITH REFERENCE TO THE PIG;182
10.2.1;Introduction;182
10.2.2;Essential fatty acids;184
10.2.3;Zinc;186
10.2.4;Copper;188
10.2.5;Interaction of zinc in essential fatty acid metabolism;189
10.2.6;Interaction of copper in essential fatty acid metabolism;190
10.2.7;Role of essential fatty acids in zinc absorption in the neonatal period;192
10.2.8;Conclusions;193
10.2.9;Acknowledgement;194
10.2.10;References;194
10.3;Chapter 9. ESSENTIAL FATTY ACIDS IN THE RUMINANT;200
10.3.1;Introduction;200
10.3.2;The diet;200
10.3.3;Unsaturated fatty acid changes in the rumen;201
10.3.4;Linoleic acid changes in the small intestine;202
10.3.5;Transport and tissue metabolism of linoleic acid;203
10.3.6;Dietary manipulation of the linoleic acid content of tissues;204
10.3.7;Miscellaneous factors affecting the linoleic acid content of tissues;206
10.3.8;The essential fatty acid composition of fetal and new-born tissues;206
10.3.9;Maternal and fetal relationships in essential fatty acid supply;207
10.3.10;Changes in the essential fatty acid status after birth;208
10.3.11;Improvement of the essential fatty acid status of the new-born;209
10.3.12;In summary;211
10.3.13;References;211
10.4;Chapter 10. PROTECTIVE FUNCTIONS OF FAT-SOLUBLE VITAMINS Switzerland;216
10.4.1;Vitamin E;216
10.4.2;Vitamin A;220
10.4.3;Vitamin D;222
10.4.4;Vitamin K;225
10.4.5;Concluding remarks;227
10.4.6;References;227
10.4.7;Note added in proof;235
11;Part IV: Fats as Energy-Yielding Compounds;238
11.1;Chapter 11. FATS AS ENERGY SOURCES IN ANIMAL TISSUES;240
11.1.1;Summary;240
11.1.2;Introduction;240
11.1.3;Procedures for the in vivo study of tissue metabolism;242
11.1.4;Splanchnic tissues;243
11.1.5;Fatty acid metabolism in skeletal muscle;249
11.1.6;Mammary gland metabolism;255
11.1.7;Overall contribution of lipids to oxidative metabolism;257
11.1.8;References;258
11.2;Chapter 12. FATS AS ENERGY-YIELDING COMPOUNDS IN THE RUMINANT DIET;264
11.2.1;Fate of dietary fat in the rumen;265
11.2.2;Effect of dietary fat on microbial metabolism;270
11.2.3;Microbial contribution to fat in ruminant diet;274
11.2.4;Concluding remarks;276
11.2.5;References;276
11.3;Chapter 13. THE EXTRA CALORIC VALUE OF FATS IN POULTRY DIETS;280
11.3.1;References;289
11.4;Chapter 14. ASSESSMENT OF THE DIGESTIBLE AND METABOLIZABLE ENERGY OF FATS FOR NON-RUMINANTS;292
11.4.1;Methodology;292
11.4.2;Animal/bird factors;295
11.4.3;Fat structure;298
11.4.4;Interactions involving fats;299
11.4.5;Level of inclusion;303
11.4.6;Prediction of dietary energy value of fats;308
11.4.7;Conclusion;309
11.4.8;References;310
12;Part V: Fats in Animal Feeding Systems;314
12.1;Chapter 15. THE NUTRIENT DENSITY OF PIG DIETS—ALLOWANCES AND APPETITE;316
12.1.1;Introduction;316
12.1.2;Modifying nutrient density;317
12.1.3;Allowances;317
12.1.4;Voluntary feed intake;320
12.1.5;References;326
12.2;Chapter 16. USE OF FATS IN DIETS FOR GROWING PIGS;328
12.2.1;Essential fatty acid source;328
12.2.2;Energy source;329
12.2.3;Quality control considerations for dietary fat sources;341
12.2.4;Dietary formulation considerations;341
12.2.5;Summary;342
12.2.6;Acknowledgements;342
12.2.7;References;342
12.3;Chapter 17. THE USE OF FAT IN SOW DIETS;348
12.3.1;The neonatal pig;348
12.3.2;Adding lipids to sow diets;352
12.3.3;Sow conditioning and recycling;360
12.3.4;Summary;361
12.3.5;References;361
12.4;DISCUSSION—SUPPLEMENTAL FATS AND ENERGY DENSITY IN PIG DIETS;368
12.5;Chapter 18. USE OF FATS IN DIETS FOR LACTATING DAIRY COWS;372
12.5.1;Dietary fat and rumen fermentation;372
12.5.2;Effects of fat on digestibility;375
12.5.3;Dietary fat and energy metabolism;377
12.5.4;Dietary fat and milk production;381
12.5.5;Feed formulation and management;385
12.5.6;Summary;387
12.5.7;Acknowledgements;388
12.5.8;References;388
12.6;Chapter 19. THE USE OF FAT IN DOG AND CAT DIETS;398
12.6.1;Introduction;399
12.6.2;Energy value and digestibility of fats;400
12.6.3;Dietary fat levels;404
12.6.4;Essential fatty acids;405
12.6.5;Fat-soluble vitamins;411
12.6.6;Fat and diet palatability;412
12.6.7;Conclusions;415
12.6.8;References;415
13;Part VI: Carcase Considerations;420
13.1;Chapter 20. FAT DEPOSITION AND THE QUALITY OF FAT TISSUE IN MEAT ANIMALS;422
13.1.1;Introduction;422
13.1.2;Definition of fat quality;422
13.1.3;Deposition of fat in cattle, sheep and pigs;423
13.1.4;Factors affecting fat quality during growth and development;425
13.1.5;Fat quality in practical meat production;431
13.1.6;Conclusions;444
13.1.7;References;444
13.2;Chapter 21. FAT DEPOSITION IN BROILERS;452
13.2.1;Introduction;452
13.2.2;Methods of describing fat growth in the broiler;453
13.2.3;Fatness in broilers;455
13.2.4;The growth and distribution of fats in the broiler;459
13.2.5;Dietary factors influencing fat formation and deposition;465
13.2.6;Composition and stability of carcass lipid;475
13.2.7;Summary and conclusions;477
13.2.8;Acknowledgements;478
13.2.9;References;478
13.3;Chapter 22. NUTRIENT PARTITIONING IN DOMESTICATED AND NON-DOMESTICATED ANIMALS;486
13.3.1;Meat fats and human health;486
13.3.2;Relevance to modern domesticated breeds of meat animals;486
13.3.3;Contrasts in meat fat content and composition;487
13.3.4;Genetic considerations;491
13.3.5;Future breeding directions;492
13.3.6;Concluding remarks;493
13.3.7;References;493
14;Part VII: Practicalities of Fat Utilization;496
14.1;Chapter 23. BLEND SOURCES AND QUALITY CONTROL;498
14.1.1;Introduction;498
14.1.2;Safety;498
14.1.3;Energy benefit;498
14.1.4;Handling in the feed mill;500
14.1.5;Non-nutritional requirements;500
14.1.6;Blend component sources;501
14.1.7;Quality control;504
14.1.8;References;508
14.2;Chapter 24. APPLICATION OF FATS IN THE MILL;510
14.2.1;Introduction;510
14.2.2;Storage and distribution;511
14.2.3;Batch mixing;514
14.2.4;Long-term conditioning;515
14.2.5;Fat spraying;515
14.2.6;Multiple fat installations;518
15;LIST OF PARTICIPANTS;520
16;INDEX;528