fats and energy

triglycerides

complex name for fat, inorganic compounds insoluble in water but soluble in common organic solvents

fat content is referred to as

ether extract fraction

structure of fat

composed of glycerol backbone and fatty acids (can be saturated or unsaturated)

simple triglycerides

composed of three identical fatty acids attached to the glycerol molecule

mixed triglyceride

has a number of different fatty acids attached to the glycerol molecule

saturated fatty acids

• no double bonds present

• all carbons have two H’s attached (exception terminal C)

unsaturated fatty acids

• C atoms attached by double bonds

• monounsaturated and polyunsaturated

lipase

pancreas, causes hydrolysis of fatty acids

bile

activates the pancreatic lipase + helps with the emulsification of fat)

linoleic acid

omega-6 fatty acids that is metabolized in the body to produce arachidonic acid

arachidonic acid

metabolized to prostaglandin E2 and other potent mediators of pain and inflammation

too many omega-6s and omega-3s can result…

in excessive inflammation. ratio is either 1:5:1 or 3:1

production of essential fatty acid derivatives

forages

• contain only a small amount of crude fat (2-3%)

• naturally higher in omega-3 fatty acids compared to omega-6 fatty acids

cereal grains

contain approx. 50% omega-6 fatty acids and only small amounts of omega-3

a deficiency of essential fatty acids results in

lustreless dry coat, scaly skin, hair loss, edema and exudation (moist dermatitis with prolonged deficiency)

hydroperoxides

free radicals (active compounds)

• destroy other fatty acids in the feed

• damage tissues in the horse’s body

oxidation of fat in storage results in

• rancidity

• bad smell

• flavour loss

• overall reduced palatability