Re: RC: ti's "article"

[Tivers@aol.com]

In a message dated 3/27/99 12:54:40 PM Pacific Daylight Time,
ralston@AESOP.RUTGERS.EDU writes:

<< The volatile fatty acids derived from the fermentation of fiber (and
 carbohydrates and protein too, if it reaches the cecum, which it will if
 fed in sufficiently large amounts) by bacteria and propotozoa in the large
 intestine(acetate, butyrate, propionate) are NOT the same as the long and
 medium chain fatty acids that are derived from dietary fat and are utilized
 by different pathways-so please do not confuse fat with fiber!!>

Ok, here we have a starving muscle cell looking for a source of energy.
Exactly how are these FFAs processed differently than the FFAs from other
sources. You have the vocabulary--do you have the knowledge?


>Normal
 dietary fat intake of the average horse falls between 2-3% of the total
 intake. Usable (ie: fermentable) fiber on an all hay diet is around
 30%-40%, protein 8-12% (unless on alfalfa) mineral 5% or so, non-digestible
 fiber (lignin, etc) can be as high as 20-30%, which leaves only about 20%
 carbohydrate.
  >>

Carbohydrate? Please don't rush. This is not an emergency. Try to say what you
mean to say.

ti


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