Week 2

High-Energy Feedstuffs

Fats and Oils

Text Transcript

Time: 6.39

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• Reasons to add fats and oils
• Essential fatty acids
• Energy
• Reduce heat stress
• Improve ration digestibility
• Improve feed processing
• Lubricant
• Pelleting
• Binding
• Dust
• Improve ration palatability
• Absorption
• Increase lipid soluble compounds
• Decrease some minerals
• Feed fats
• Animal fats
• Processing and rendering plants
• Tallow, lard, mixed fats, and grease
• Animal fats and vegetable oils
• Recycled
• Corn, cottonseed, soybean, olive, safflower, sunflower, canola, and peanut
• Figure 5.11 – Vegetable oil



• Acidulated vegetable soapstock
• Primarily free fatty acids
• By-product of oil industry
• Official names on page 82 of text
• More common: animal fat and vegetable fat or oil
• Nutritional value
• Varies
• Important to verify
• Standards
• Minimum 90% fatty acids
• Maximum 2.5% unsaponifiable
• Maximum 1.0% insolubles
• Free from toxic or detrimental compounds
• Proposed classification and nutritional standards
• Table 5.2 – Proposed classification system and description of each category

Table 5.2 - Proposed Classification System and Description of Each Category

Classification	Description
Animal fat	Rendered fats from beef or pork by-products; identified based on titer
Poultry fat	Fats from 100% poultry offal
Blended feed-grade animal fat	Blends of tallow, grease, poultry, and restaurant
Blended animal and vegetable fats	Blends of class 3 and vegetable fat
Feed-grade vegetable fat	Vegetable oil, acidulated vegetable soapstocks, and refinery by-products

 

 

 

 

 

 

 

 

• Table 5.21 on page 82 – Classification with quality specifications
• Rancidity
• Unsaturated fatty acids
• Oxidation
• Spoilage
• Reduces palatability and causes additional nutritional problems
• Antioxidants
• Generally added
• Feeding livestock
• Monogastrics
• Based on energy requirements and production goals
• Balance ration
• Swine
• Creep feed – 5-10% added
• Late gestation – 5% added
• Poultry
• Growing – to 10% added
• Layers – to increase production
• Horses
• High energy requirement – 5-10% added
• Ruminants
• Young – milk replacers – to 10-30% added
• Functional ruminants
• Depended on requirements and rumen
• To 7-8% total
• Finishing beef cattle
• 2-5% added
• Lactating dairy cattle
• To 6% total (excluding rumen inert)
• Sources
• Fat, oil, and soapstock mixture
• Whole oilseeds
• Other sources of fats and oils
• Whole oilseeds
• Cottonseeds and soybeans
• Figure 5.12 - Whole cottonseeds



• Figure 5.13 - Whole soybeans



• Fat and protein sources
• Processing required for nonruminants
• Rumen inert fats
• Not detrimental to digestive (i.e. rumen) efficiency
• For lactating dairy cattle – 2-3% added