lipids are a complex category of chemical molecules that include fats, oils, hormones, and some membrane components that are grouped together because they have little interaction with water. Triglycerides are a form of lipid that is stored as fat in adipose cells, which serve as an energy storage depot for organisms as well as providing thermal insulation.
Some lipids, such as steroid hormones, act as chemical messengers between cells, tissues, and organs, while others transmit information between biochemical processes inside a single cell. Cell membranes and organelles (cell structures) are microscopically thin structures made up of two layers of phospholipid molecules. Membranes serve to keep individual cells apart from their surroundings and to compartmentalize the cell interior into structures that perform specific activities.
Energy is one of the most costly nutritional components of feed composition in animal diets. Because lipids are a concentrated source of energy, lipids have been shown to affect growth rate and feed efficiency, and also diet palatability, feed dustiness, and pellet quality. According to a study of the literature, the bulk of lipid research investigations have focused on the effects of feeding apparently high quality lipids on growth performance, digestion, and metabolism in young animals.
The vast range of composition and quality discrepancies among lipid sources accessible to the animal sector, on the other hand, necessitates a deeper understanding of the lipid composition and quality parameters impacting their digestion and metabolism.
Furthermore, there is frequent misunderstanding about lipid nomenclature, measuring lipid content and composition, and assessing quality characteristics, all of which are important to comprehend the genuine feeding value to animals.
Finally, advances in lipid digestion, post-absorption metabolism, and physiological processes (e.g., cell division and differentiation, immune function, and inflammation) as well as metabolic oxidative stress in animals and lipid peroxidation necessitate a more concise assessment of factors affecting the value of lipid supplementation to livestock diets.
Definition of lipids :
At room temperature, lipids can be either liquids or non-crystalline solids.
Pure fats and oils have no colour, odour, or taste. They are organic compounds with a lot of energy. Water insoluble Organic solvents such as alcohol, chloroform, acetone, benzene, and others are soluble in it. There are no ionic charges. Saturated fatty acids predominate in solid triglycerols (Fats). Unsaturated fats were plentiful within liquid triglycerols (oils).
Triglycerol hydrolysis
Triglycerols, like other esters, undergo hydrolysis when they react with water to generate carboxylic acid and alcohol.
Saponification
Triacylglycerols can be hydrolyzed in a variety of ways, the most common of which use alkali or lipase enzymes. Saponification is the name given to alkaline hydrolysis since one of the byproducts is a soap, usually sodium or potassium salts of fatty acids.
Unsaturated fatty acids’ carbon-carbon double bonds can be hydrogenated by interacting with hydrogen to form saturated fatty acids.
Unsaturated fatty acids react with halogens via addition at the double bond, whether they are free or mixed as esters in fats and oils (s). Decolorization of the halogen solution is the consequence of the reaction.
Any fat or oil that acquires an unpleasant odour is referred to as rancid. Rancidity occurs as a result of hydrolysis and oxidation processes. Triacylglycerols with unsaturated fatty acids suffer from oxidative rancidity.
Triglycerides are lipids that are made up of one glycerol molecule and three fatty acid molecules. Ester bonds are covalent ties that exist between the molecules. Condensation produces them.
Because the charges are equally distributed across the molecule, hydrogen bonds with water molecules do not form, rendering it insoluble in water.
A glycerol molecule is joined to three fatty acid molecules to form a lipid. A lipid of this kind is known as a triglyceride.
Lipids serve a critical function in our bodies. They are a part of the cell membrane’s structure. They assist in the synthesis and secretion and provide energy to our bodies. They aid in healthy food digestion and absorption. If consumed in sufficient amounts, they constitute a beneficial element of our diet. They are also very significant in transmitting.