ABSTRACT
Modern high performing genotypes of farm livestock have greater nutrient and dietary energy requirements than former strains. Fats and oils have approximately twice the dietary energy-yielding capacity of carbohydrates. A large number of modifications to the chemical structure of fats and oils following heating have been identified, ranging from simple oxidation products through to dimerization and polymerization of both fatty acids and triglycerides depending on the substrate in question and the conditions operating. The rumen is a large fermentation chamber containing billions of microorganisms that break down plant material into volatile fatty acids that can be used by the host animal as energy sources. Various products have been developed that are referred to as "protected fats." This is really a misnomer, as the main requirement is to protect the rumen from the detrimental effects of fat, rather than to protect the fat from rumen degradation.
