Monogastric Lipid Digestion

Question 1

Fat is X in water but X in common organic Solvents

Answer 1

insoluble & soluble

Question 2

Plant lipids structural

Answer 2

membranes & protective surface layers
surface lipids- waxes, membrane lipids present in Mitochondria ER and plasma

Question 3

Plant storage lipids where?

Answer 3

in fruits and seeds (mainly triaclyglycerols)

Question 4

unsaturated fatty acids have x melting point and x chemically reactive than saturated fatty acids

Answer 4

lower melting point
are more chemically reactive

Question 5

linoleic & linolenic

Answer 5

oilseed & linseed
grass and forages generally high in both linoleic and linolenic acids

Question 5

linoleic & linolenic

Answer 5

oilseed & linseed
grass and forages generally high in both linoleic and linolenic acids

Question 6

Glycolipds

Answer 6

2 alcohol groups of glycerol are esterified by fatty acids and the other is linked to a sugar residue

Question 7

the lipids of grasses and clovers

Answer 7

Galactolipids

Question 8

phospholipids

Answer 8

phosphorus containing compounds based on fatty acids esterified with glycerol or nitrogenous base

Question 9

waxes

Answer 9

mixtures of esters of high molecular weight fatty acids with high molecular weight monohydric alcohol
(no nutritional value) usually have a protective function

Question 10

Steroids (sterols, bile acids, adrenal hormones and sex hormones)

Answer 10

common structural unit of a phenanthrene nucleus linked to a cyclopentane ring

Question 11

why are fats and oils added to feed?

Answer 11

1. used in formation of high energy diets
2. 2.25x the available energy than carbs
3. decrease dust
4. Lubricate and lessen wear on feed prep
5. as a binder
6. Promote intake
7. Give horses glossier coats
8. Health benefits

Question 12

Gross Energy Values MJ GE/kg
Carbs (starch and cellulose)
Protein
Fats & oils

Answer 12

17.5 MJ GE/kg
23.6 MJ GE/kg
39.3 MJ GE/kg

Question 13

weight for weight fat is X times more effective in energy storage vs glycogen

Answer 13

6

Question 14

what do you want the level of free fatty acids to be at %

Answer 14

<15%

Question 15

when FA aren’t attached to other molecules they are know as

Answer 15

Free fatty acids

Question 16

Grade 2 tallow

Answer 16

<5% 39MJ/kg DM

Question 17

Grade 4 tallow

Answer 17

<14% FFA

Question 18

Badly stored tallow

Answer 18

FFA>40%&raquo_space;30 MJ/kg DM

Question 19

Fatty acids <20 prone to

Answer 19

rancidity

Question 20

Fatty acids below 18 and above 20 should be minimised to below

Answer 20

2.5%

Question 21

AME-

Answer 21

Gross energy of the feed consumed - the gross energy contained in the excreta

AME is a measure of the amount of energy in the food that an animal can use for its bodily functions after accounting for the energy lost in its excreta.

Question 22

saturated fatty acids are absorbed how?

Answer 22

poorly

Question 23

vegetable fats high in unsaturated fatty acids of longer chained. length are readily absorbed and highly digestible

Answer 23

true

Question 24

fatty acids @ rm temperature undergo a chemical change known as

Answer 24

autoxidation (fatty acids breaks down into hydrocarbonds, ketones and aldehydes )

Question 25

natural fats have a certain degree of resistance oxidation is due to the presence of

Answer 25

antioxidants (Tocopherols, phenols, quinones, tocopherols, gallic and gallate's)

Question 26

most NB antioxidant is

Answer 26

Vit E

Question 27

lecithin

Answer 27

impores dressing % and decreases chewiness

Question 28

Omega 3 fatty acids

Answer 28

anti inflam reduces heart disease reduces depression reduces behavioural problems in children improves learning ability impress eye health

Question 29

where is fat digested

Answer 29

SI

Question 30

Excess fat where does it go?

Answer 30

Fatty acids catabolised in excess of the liver’s requirement for energy are changed to (L-)- hydroxybutyrate and acetoacetate, which are transported to various tissues and used as sources of energy.