LIPIDS

The terms lipids include fats and oils irrespective of their sources. The distinction between fat and oil can simply be made on the basis of its origin and physical property. As a general guide fats are solid at room temperature and derived from animal source. Oils on the other hand are liquid at room temperature and derived from plant source.

Lipids are not soluble in water. 

Lipid digestion in the digestive tract requires specific enzymes and bile to aid the digestion process. The digestion process breaks down lipids to fatty acids and glycerol.

Since the lymphatic system in the chicken is not well developed, lipid absorption from the digestive tract is mainly into the blood circulation and some via the lymphatic system.

Lipids are essential for the absorption of fat-soluble vitamins from the digestive tract.

Lipids are a highly concentrated source of energy compared to all other feed ingredients. Lipids are preferentially used in the compound feed as a source of energy in compound feed.

Lipids are susceptible to oxidation in the presence of oxygen unless protected by an antioxidant. The oxidation products of lipids can be toxic to chickens.