In feed composition analysis, substances that can be extracted with ether, including fats, oils, and lipid compounds, are collectively referred to as crude fats. The crude fat compounds in the diet are collectively called crude fats. Acid is absorbed from the small intestine and converted into body fat and egg fat. Body fat can be converted into egg fat and can be oxidized to generate heat energy, releasing carbon dioxide and water. The nutritional value of crude fat for chicken has the following aspects:
(1) It is a substance that grows and repairs tissue in chickens. Crude fat is an important component of the body cells of chickens, and it can exist in cells alone or in combination with proteins. There are crude fats in all body tissues such as nerves, muscles, bones, and blood. The growth of new chicken tissue and the repair of tissue must be taken from the feed for fat or fat-forming raw materials. (2) It is a raw material for hormones and eggs. Cholesterol in the chicken body can form vitamin D through ultraviolet rays, and sex hormones such as estrogen and androsterone are also synthesized from cholesterol. Fat accounts for 10% of the weight of eggs and 11.2% of eggs. (3) Fat is the best form of energy storage in chickens. Chickens have the characteristics of converting the remaining nutrients into body fat stores and subcutaneous muscles, between the mesenteries and around the kidneys. These fat reserves break down into the need for supplemental energy in the absence of nutrients and egg production. The small volume of fat, which produces large amounts of energy, is the best form of stored energy. (4) Fats Fat-soluble vitamins and carotene can be delivered to the chicken body. Experiments have shown that when the diet of chicken contains 4% crude fat, the carotene in the diet is absorbed by 60%, while the diet contains only 0.07% of crude fat, and carotene is absorbed by 20%. (5) Supply necessary fat and acid. Octadecadienoic acid (linoleic acid), octadecatrienoic acid (linolenic acid), and arachidonic acid (pearlonic acid) are called essential fatty acids. Egg hens should contain about 2% linoleic acid in their diets. If the supply of essential fatty acids is insufficient, the ability to fertilize cocks and the laying rate and hatchability of hens will be reduced.
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