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| ethiology, body fat monitor, beef, online cme course, health and safety, mitek systems, athlete mode, belly fat, lower fat, about, bodpod, bmi, desirable body weight, weight lifting, disease, hot wrap, reducefat meat, compugraphic, willett, cardiovascular, chickens, | The composition of these fats aerobic largely differ in the type of fatty acids, the building blocks aerobic of fat, that are present. Animal fats normally contain more saturated fatty acids which aerobic are a solid at room temperature. Vegetable oils largely consist of unsaturated fatty acids which are liquids at room temperature. The composition and physical form of restaurant grease and commercial fat blends depend on the ingredients present in the mixtures although vegetable oils normally predominate. The primary contribution of fat for swine is that it serves as a concentrated source of energy-yielding ingredients. The response of pigs to dietary fat additions largely depends on the animal’s feed intake level, the digestibility of the fat source, and the efficiency of utilization of the fat for body maintenance and tissue growth (i.e., |
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| The concentration of fats in feedstuffs varies widely. Fat levels range from 1.5 to 4.5% among cereal grains, 4.5 to 10% among high oil corn lines, .5 to 9% in fibrous byproducts, .5 to 20% in common protein feedstuffs, and 90 to 99% in supplemental fat sources. Consequently, the level of fat in a particular diet is willett dependent on the type of willett basic feedstuffs included as well as the level of a supplemental fat source. For example, corn (standard yellow dent) and wheat contain about 3.9 and willett 1.7% fat, respectively. Inclusion of wheat for corn in a simple corn-soybean meal mix effectively lowers the fat content of the diet by one-half. Similarly, the replacement of half of the dehulled soybean meal (.8% fat) with full-fat beans (18% fat) as the supplemental protein source in a corn-soy mix raises the dietary fat content from 3 to above 5%. Supplemental fat sources commonly used in swine diets include animal fats (tallows, greases), vegetable oils (corn, soybeans), restaurant greases (spent oils and greases), and commercial blends (mixtures of vegetable oil, animal fats, restaurant grease). |
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