Fats in Animal Nutrition

ContentsI Chemistry, Biochemistry and Nutritional Importance of Fats 1 The Chemistry and Biochemistry of Plant Fats and Their Nutritional Importance 2 The Chemistry, Biochemistry and Nutritional Importance of Animal Fats 3 Fish Fats II Digestion, Absorption and Transport of Fats 4 Digestion, Absorption and Transport of Fats: General Principles 5 The Digestion, Absorption and Transport of Fats—Non-Ruminants 6 Digestion, Absorption and Transport of Fats in Ruminant AnimalsIII Role of Essential Fats 7 Essential Fatty Acids in Poultry Nutrition 8 Essential Fatty-Acid/Mineral Interactions with Reference to the Pig 9 Essential Fatty Acids in the Ruminant 10 Protective Functions of Fat-Soluble VitaminsIV Fats As Energy-Yielding Compounds 11 Fats As Energy Sources in Animal Tissues 12 Fats As Energy-Yielding Compounds in the Ruminant Diet 13 The Extra Caloric Value of Fats In Poultry Diets 14 Assessment of The Digestible and Metabolizable Energy of Fats For Non-RuminantsV Fats in Animal Feeding Systems 15 The Nutrient Density of Pig Diets—Allowances and Appetite 16 Use of Fats In Diets For Growing Pigs 17 The Use of Fat in Sow Diets and Discussion—Supplemental Fats and Energy Density In Pig Diets 18 Use of Fats in Diets For Lactating Dairy Cows 19 The Use of Fat in Dog and Cat Diets VI Carcase Considerations 20 Fat Deposition and the Quality of Fat Tissue in Meat Animals 21 Fat Deposition in Broilers 22 Nutrient Partitioning in Domesticated and Non-Domesticated AnimalsVII Practicalities of Fat Utilization 23 Blend Sources and Quality Control 24 Application of Fats in the Mill List of Participants Index