ANFS251 Lecture Notes - Lecture 11: Lipoprotein, Ketosis, Rumen

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS251
• Professor: Lesa Griffiths

Document Summary

Range from fats and oils to complex sterols. 1 g of fat yield about 2. 25 tons of energy as 1 g of carbohydrates. Absorb cholesterol and brings it to liver to be flushed from body. Can lead to plaque buildup in arteries. Compounds such as vitamin d a cholesterol. Composed of fatty acids of varying lengths combined with a glycerol molecules. All bonds on the carbon atom are taken up by a hydrogen - saturated fatty acids. Based on physical consistency at room temperature. Oils are composed of short chains of fatty acids or unsaturated fatty acids. Fats contain saturated or longer-chained fatty acids. Fats found in plants and animals are generally in the triglyceride form. Also use a symbol system to describe the fats. Basic symbol describes the number of carbon atoms in the molecules, followed by the number of double bonds (the 2 numbers) Primary site of fat digestion is in the small intestine.