A term used in a general sense to refer to both fats and oils. Fat supplies 2.25 times as much energy as carbohydrates. Both fats and oils share the same general structure and chemical properties, but have different physical properties, i.e., oils are liquid at room temperature. A fat that has been treated or combined with another substance to prevent breakdown in the rumen. A completely hydrogenated fat.
Saturated fats are solid at room temperature.
Any fat that is not completely hydrogenated. Unsaturated fats are liquid at room temperature. A substance used in livestock rations to help resist changes in the acidity of the digestive tract. Claims include reduced early mortality, increased growth rate, improved feed conversion, egg quality and animal health. A complex protein compound produced in living cells which speeds up chemical reactions without itself being changed or destroyed.