Their main function is to accumulate energy in the body. In addition, fats serve as an important source of heat exchange.

The composition of the feed includes:

• true fats are compounds of fatty acids with glycerin (neutral fat)
• fat-like substances (phosphatides, sterols, essential oils, and other "lipids").

In the practice of animal feeding, these components are called crude fat. Its quantity determines the normalization of lipid nutrition. In most plant-based feeds, it is not enough to meet the physiological needs of animals, so additives in the form of feed fats and oils are introduced into the diet.

Fats, along with proteins and carbohydrates, are part of the tissues of animals, plants and microorganisms. They are an integral part of the animal’s feed ration and one of the most important sources of energy. The energy value of fats is significantly higher than that of carbohydrates and proteins. The oxidation of 1 g of fat releases 40 kJ of energy.

Fats are necessary for animals not only as a source of energy, but also as a substance containing fat-soluble vitamins A, D, E, K. The activity of these vitamins is possible only if there is a minimum amount of fat in the diet of animals: 5−20 g per head.

In the process of decomposition in the body, fats release energy and provide the return of a large amount of exchangeable water (when 100 g of fat is oxidized, 140−150 ml of water is formed). This is of great importance for animals in arid zones and during periods of water starvation.

Fats increase the need for methionine. When there is a lack of them in the body, amino acids are converted into fatty acids.

The fat content in 1 kg of dry matter of the cows' diet should be in the range of 3−5%, depending on productivity. When there is an excess of fat in the diet, calcium absorption worsens. This is due to the formation of poorly digestible compounds with fatty acids. An increase in fat in the diet of more than 6% per 1 kg of pork can reduce feed intake, reduce the fat and protein content in milk, and cause diarrhea.

Currently, the assessment of the lipid nutritional value of feed is carried out not only by the content of crude fat, but also by the content of fatty acids.

Ruminants react poorly to fats with a high content of unsaturated fatty acids. This is because fats containing unsaturated fatty acids inhibit the metabolism in the rumen, reduce the digestibility of cellulose, carbohydrates and reduce the formation of acetic acid.

Soy, sunflower, and corn oils are unsuitable for feeding. They negatively affect the fermentation in the rumen. Animal fats provide much more benefits than vegetable fats.

The digestibility of fatty acids in ruminants reaches an average of 80−82%. The addition of 3−4% fat to the diet increases the digestibility of crude protein.

For highly productive cows in the first 2−3 months of lactation, in order to increase the energy value of the diet, it is advisable to introduce fat supplements in the amount of 0.4 — 0.5 kg per day. An increase in the percentage of fat in the diet of cows over 6% adversely affects scar digestion.

Minerals and vitamins are essential in feeding farm animals. Their deficiency or excess causes a violation of metabolic processes, reproductive functions, leads to various diseases, decreased productivity and deterioration of product quality.

The value of fats

The effect of fats during feeding

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