Fats are so called triglycerides, which are chemically built up by three fatty acids attached to a glycerol backbone. The physical and nutritional properties of the fat are determined by the type, composition and position of the fatty acids in the triglyceride molecule. Fatty acids may be of different lengths, having a different number of carbon atoms and may also be saturated or unsaturated, having one or more double bonds in the carbon chain. Fat is a concentrated source of energy which contains 2-3 times more energy than cereals and protein feed. Adding fat to the feed ration significantly increases the energy concentration creating a more efficient feed rate.
Fat is needed for building cell membranes and hormones, and acts as a carrier for vitamins. Addition of the right type of fat in dairy cow diets increases milk yield and fat content in the milk. Fat may be used to improve pellet quality and reduce dusting. Addition of the right type of fat reduces methane formation in the rumen and consequently the release of greenhouses gases into the atmosphere.
Benefits with fats in feed Different types of animals have different needs with regards to fatty acid composition and compound feed plants have different technical requirements on the fat depending on their recipes and equipment