EFFECTS OF FEED FATS ON QUALITY OF ANIMAL PRODUCTS

At the same level of energy supply intake of fats/oils do not lead to a higher fat deposition in the carcass. Additionally, fats are carrier of fat soluble vitamins A, D, E, K and improve their absorption from the intestinal tract. The fatty acid profile of fat deposited in the o rganism, as for example in egg yolk is influenced by the intake of fat ty acids provided by feed. This especially concerns linoleic- and lino lenic acid as well as lauric- and myristic acid. High contents of poly unsaturated fatty acids negatively influence oxidative stability as we ll as consistency of body fat and therefore quality of animal products . An improved oxidation protection can be carried out by supplementati on of antioxidants. Medium-chain, saturated fatty acids reveal positiv e effects on both criteria.