Carbohydrates and fats
Objectives:
• To be able to discuss classes and sources of
carbohydrates needed by livestock
• To be able to discuss the characteristics and
uses of fats in livestock
Carbohydrates are :
• Compound composed of Carbon, Hydrogen,
and Oxygen. Examples are starches and
sugars.
• They form 75% of all dry matter in plants
• They are the chief source of energy in
animal feed
Three classes of Carbohydrates
are:
• Sugars
• Starches
• Crude Fiber
• *Animal Starch is
called Glycogen
Feeding value of cellulose
• Hard to digest
• Can only be digested through bacteria in the
rumen or cecum and still not as complete as
other carbohydrates
Crude Fiber:
• Includes relatively indigestible material
such as cellulose and other complex
carbohydrates
• Is found in forages and other “woody”
plants
Sources of Carbohydrates
• Grains: corn, oats, barley, wheat, and grain
sorghums
• Roughages: legume hay, and corn silage
• Molasses
Functions of fats:
•
•
•
•
Aids in the absorption of vitamins
Helps in the absorption of calcium
Increases the palatability of a ration
Decreases the dryness and dustiness of the
ration
• Increases the production of energy
• Is found in every cell in the body
Rancid Fats:
• Decrease palatability of ration causing stale
and unpleasant odor
• Destroys some fat soluble vitamins
• Produces soft lard in hogs
• Decreases milk production
Sources of Fat:
•
•
•
•
Lard
Tallow
Vegetable oils
Soybean and peanut
oil
• Feed grains
High Fat Content in Rations:
• When rations are high • There is a danger that
in fat, it is necessary to
young animals may
increase protein and
not get sufficient
water soluble vitamin
protein for maximum
content because
growth unless protein
animals limit their
levels or quality are
feed intake by
increased
satisfying their caloric
requirement first.
Web sites:
• Www.basf.com
• www.prs.k12.nj.us/
• nsc.bhsu.edu