Carbohydrates and fats - PowerPoint PPT Presentation

Carbohydrates and fats
1 / 12

  • Uploaded on
  • Presentation posted in: General

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 :.

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.

Download Presentation

Carbohydrates and fats

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript

Carbohydrates and fats

Carbohydrates and fats



  • 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

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

Three classes of Carbohydrates are:

  • Sugars

  • Starches

  • Crude Fiber

  • *Animal Starch is called Glycogen

Feeding value of cellulose

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

Crude Fiber:

  • Includes relatively indigestible material such as cellulose and other complex carbohydrates

  • Is found in forages and other “woody” plants

Sources of carbohydrates

Sources of Carbohydrates

  • Grains: corn, oats, barley, wheat, and grain sorghums

  • Roughages: legume hay, and corn silage

  • Molasses

Functions of fats

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

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

Sources of Fat:

  • Lard

  • Tallow

  • Vegetable oils

  • Soybean and peanut oil

  • Feed grains

High fat content in rations

When rations are high in fat, it is necessary to increase protein and water soluble vitamin content because animals limit their feed intake by satisfying their caloric requirement first.

There is a danger that young animals may not get sufficient protein for maximum growth unless protein levels or quality are increased

High Fat Content in Rations:

Web sites

Web sites:




  • Login