LIPIDS

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• LIPIDS

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LIPIDS

• A water insoluble compounds, but soluble in
  ether, benzena, acetone and chloroform
• Consists of glicerol 3 fatty acids. Forms
  solid lipid
• liquid fat
• Energy contents 2.25 times higher than
  carbohydrate.WHY??

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ENERGY OF LIPIDS

• HO higher than carbohydrate
• They have higher Oxidation potential
• Ex. Butiryic acid C3H7COOH (41)
• Glucose C6H12O6 (21)

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Classifition

• Simple lipids esther, fatty acids and glicerol
• Mixed lipids simplelipid other molecules such
  as N, S, P etc
• Lipids obtained from hydrolysis

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LIPID SYNTHESIS

• CH2OH HOOC-R CH2-OOC-R
• CHOH HOOC-R ? CH-OOC-R 3H2O
• CH2OH HOOC-R CH2-OOC-R
• Glicerol fatty acid fat water

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Triacylglycerol Triglycerides
R-COO-CH2 R-COO-CH R-COO-CH2

• Triglycerides found in seeds and
• animal adipose.
• Diglycerides found in plant leaves,
• one fatty acid is replaced by sugar
• (galactose).

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PROPERTIES

• Determined by structure of fatty acids
• Saturated (CnH2nO2)
• Unsaturated (CnH2n-xO2)

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SATURATED FATS

• Ex. Acetic acid CH3COOH
• Butyric acid C3H7COOH
• Caproic C5H11COOH
• Caprylic C7H15COOH
• Capric C9H19COOH
• Lauric C11H23COOH etc

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UNSATURATED

• They have double bounds
• Ex. Palmitoleic acid C15H29COOH
• Oleic acid C17H33COOH
• Linoleic acid C17H31COOH
• Linolenic acid C17H29COOH
• Arachidonic acid C19H31COOH

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Most Common Fatty Acids in Di- and Triglycerides
Fatty acid CarbonDouble bonds Double bonds
Myristic 140
Palmitic 160
Palmitoleic 161 Cis-9
Stearic 180
Oleic 181 Cis-9
Linoleic 182 Cis-9,12
Linolenic 183 Cis-9,12,15
Arachidonic 204 Cis-5,8,11,14
Eicosapentaenoic 205 Cis-5,8,11,14,17
Docosahexaenoic 226 Cis-4,7,10,13,16,19
CH3(CH2)nCOOH
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Fatty Acid Isomers
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Lipid Content of Feeds
Forages Fat content is low 1 to 4 of dry
matter High proportion of linolenic acid
(183) Diglycerides in fats of leaves Grains Fat
content variable 4 to 20 of dry matter High
proportion of linoleic acid (182) Triglycerides
in oils of seeds
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CHEMICAL REATION OF FAT

• HYDROLISIS
• ENZYMATIK (in GIT)
• WITH ALKALI (SAPONIFICATION)
• Lipidalkaline glicerol
• salt alkaline
• fatty acid

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CHEMICAL REACTION (CONT...)

• 2. ANALYSIS
• Saponification score- No.of mg KOH needed to form
  1 gr fat
• Fatty acids score- No.of mg KOH needed to
  neutrilise free fatty acid from 1 gr of fat
• Polenske score- No.of mg KOH neede to neutralise
  insoluble fatty acids from 5 gr of fat

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CHEMICAL REACTION OF FAT

• d. Iodine score (unsaturation level)
• - gr iodine absorbed by 100 gr lipid (each
  double bounds of fat can take 2 iodine atoms)
• e. Ranacidity Test (level of rancidity)
• - Peroxida score (using KI)
• - Tiobarbiturate test
• - Oven Schaal test

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RANCIDITY

• HYDROLITIC
• Presence of lipase causes this reaction to
  form fatty acidglicerol
• NV of feed is not affected
• OXIDATIVE
• Occured by the presence of oxigen
• Energi value of fat reduced

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PREVENTION

• ANTIOXIDANT
• Compund preventing the occurence of lipid
  oxidation (rancidity)
• PRIMER (to stop chained reaction of free
  radical formation to release H)
• SEKUNDER (to prevent the action of
  prooxidant)
• HYROGENISATION
• ---- lessreaktve
• 3. Good storage