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.