1 Answer

1. Containing or composed of fat.

2. Characteristic of fat; greasy.

3. Derived from or chemically related to fat.

organic compounds of carbon, hydrogen and oxygen that are esterified with glycerol to form fat. All fats are esters of fatty acids and glycerol, the fatty acids accounting for 90% of the molecule of most natural fats. A fatty acid consists of a long chain of carbon atoms with a carboxylic acid group at one end.Saturated fatty acids have no double bonds in the carbon chain. The medium and long chain fatty acids are solid at room temperature and are the components of the common animal fats, such as butter and lard.Unsaturated fatty acids contain one or more double bonds. The unsaturated fatty acids are liquid at room temperature and are found in oils such as olive oil and linseed oil. Polyunsaturated fatty acids have two or more double bonds.

Volatile fatty acids (VFAs) including acetic, butyric and propionic acids are produced in large quantities in the rumen by the fermentative digestion of cellulose. Much of the energy consumption of ruminants comes from these VFAs in the situation in which other animals use glucose. See also 3-omega fatty acid (below).

a secondary deficiency occurs in pigs on high-calcium diets. This may have a connection with parakeratosis of pigs caused by zinc deficiency and calcium excess in the diet. Requirements for dietary fat in dogs and cats are usually expressed as the essential linoleic acid and arachidonic acid.

in bacteria, a multiprotein complex; in mammals, a single multifunctional protein important in the synthesis of palmitate as a major source of fatty acids.

generic term for long hydrocarbon chains, generally between C12 and C20, linked via thioester to coenzyme A.

enzyme (ACAT) catalyzing the transfer of fatty acyl group to cholesterol, irreversible physiologically. Its action regulates the number of LDL receptors by converting excess cholesterol (which inhibits LDL receptors) to cholesterol esters.

fatty acids usually containing a methyl branch; lowers the melting point compared with the equivalent straight chain fatty acid.

see urinary cast.

deposit of fat globules in a tissue.

essential fatty acids.

accumulation of fat in a liver beyond the level which is normally encountered may be a result of a normal physiological response to increased peripheral lipolysis, obesity or the action of hepatotoxins.

see fat cow syndrome.

1. a disease of laying birds housed in battery cages. The cause is unknown. Affected birds are significantly heavier, there is a fall in egg production and they die acutely of liver rupture. The liver is greasy, mushy in consistency and yellow in color.

2. a severe fatty accumulation in the liver and hypertriglyceridemia that may develop in obese cats that are anorexic. There is jaundice, weight loss, neurological signs and a high mortality. Called also idiopathic feline hepatic lipidosis.

include α-linolenic acid, eicosapentanoic acid, docosahexanoic acid. High concentrations found in cold water marine (fish) oils.

found in terrestrial plants, including safflower oil, corn oil and evening primrose oil, which is a rich source of linoleic and arachidonic acids.

connective tissue made of fat cells in a meshwork of areolar tissue.