| Abstract: | Use of Feed Fats for Animal Nutrition and their Influence on the Quality of the Slaughtered Bodies For about 40 years fats have become an important feed component in rations of agricultural working animals. An increase of fat use in compound feed up to forty times was noted in the period from 1955 to 1984. But still today there are signs of uncertainty concerning quality assessment and selection of fats for feeding the various working animals. Today the quality of feed fats can be determined by analysis methods which enable a relatively quick assessment. Unfortunately there is no official control so that at last the compound feed factories have to fulfil this task. As fats have in comparison to carbohydrates an energy value which is 2.3 times higher, the energy amount of the compound feed increases by their addition. Thus the improved genetic ability of putting on weight of the working animals can completely be made use of. A greater fattiness of slaughtered bodies is not caused by fat addition in balanced rations. Because of their variety of different fatty acids and above all by their differences in the consistency and oxidation stability fats are of great influence on the performance of the animals and their slaughtered body quality. Depending on the content of polyenic acids and their oxidation degree lower increases of weight and damages in the organism are possible. High amounts of multiple unsaturated fatty acids cause a worse fat consistency in the slaughtered body and the from that produced products. Furthermore the suitability for storage declines by the lacking stability of the polymeres. Higher additions of vitamin E, Selenium or also of technical antioxidants show positive effects. |
