Feeds & Feedings Exam 1

Nutrient

A chemical compound found in feed that is necessary for cellular and physiological functions within animal species

Requirements for Nutrients

-ruminants: 4 compartments; feed microbes

-nonruminant: 1 compartment: feed everything

-production stage: nutrient requirements adjusted based on maintenance; growth/gain; gestation; lactation

6 nutrients

-water (non-organic)

-lipids

-carbohydrates

-vitamins

-minerals (non-organic)

-proteins

Water

-cheapest and most abundant

-majority of body weight: 65-85% at birth, 40-60% at maturity

• decreases with age

• inverse relationship with body fat b/c water and fats don’t mix

Where is water?

-in blood: 90-95%

-tissue: 70-90%

• intracellular: muscle and skin

• extracellular: interstitial fluid, blood plasma, lymph, synovial, cerebrospinal

• urine and gastrointestinal tract

  • moves feed throughout the body and carries urea out in liquid form

-know water structure

Function of Water

-transport: nutrients and waste products

-chemical reactions/solvents

-temperature regulation: release of 580 calories from 1 gal water

-cell shape: majority of cell contents

-lubrication/cushion

Effects of water deficiencies

-feed consumption: first to occur- within 24 hours of restriction

• decrease productivity

-weight loss due to dehydration

-increased excretion of nitrogen and electrolytes (urine and feces will be more concentrated)

-death within a few days of severe restriction

Factors affecting water consumption

-Environmental temperature and humidity

-Dry matter composition

-Dietary factors

-Access to water

-Animal function

• ex-lactating animals are going to drink more to replace what they are losing via bodily function

-Urinary system

-Water quality

Water sources

-drinking water

-water in feed

• highly variable

  • grains: 8-30%

  • forages: <5%-90+%

  • silages: 30-50%

-metabolic water: 5-10% of body water; a result of photosynthesis

How is water lost?

-urine

-feces

-insensible losses

• vaporization from lungs

• dissipation through skin

-sweat

-products

• milk and eggs

Vitamins

-organic: distinctive from other organic compounds

-required: small amounts; minute proportion of feed

-necessity: metabolic activity & normal tissue development

-specific deficiency: absence from diet; not absorbed or utilized properly

-synthesis: not made by animal; must be supplied

-know structure

Classification of vitamins

-Fat – soluble: A,D,E,K

• Stored in animal

-Water – soluble: B-vitamins & C

• Not stored in significant amounts (short-term storage)

Functions of Vitamin A

-vision, bone formation

Function of Vitamin D

bone formation

Functions of Vitamin E

antioxidant, reproduction

Function of Vitamin K

bloodclotting

Function of B vitamins

-energy metabolism

-thiamine

-niacin

-riboflavin

-pantothenic acid

-choline

Function of Vitamin C

-collagen formation

-energy metabolism

Vitamin deficiencies

-vitamin A: xerophthalmia, night blindness

-vitamin D: rickets, osteomalacia, soft eggshells

-vitamin E: muscle dystrophy, encephalomalacia

-vitamin K: spontaneous hemorrhages, increased clotting time

-B vitamins: thiamine, niacine, riboflavin, pantothenic acid, choline

-vitamin C: scurvy (rare)

Vitamin toxicity

-vit A: more likely in nonruminants

-vit D: most likely in supplemented animals; calcification of soft tissue

-vit E: generally nontoxic

-vit K: dicoumarol and warfarin are antagonists'

-b vitamins: general nontoxic

-vit c: nontoxic

Sources of Vitamins

-green forages: less as forage matures; good source for most vitamins

-animal proteins: b vitamins primarily

-grains: mostly fat soluble

Minerals

-inorganic, solid, crystalline

-ash: how we measure mineral content

-approx. 3-5% of body weight

-classified as:

• macrominerals: needed in large amounts (Ca, P, Na, Cl, Mg, K, S)

• microminerals: needed in small amounts (Co, Cu, F, I, Fe, Mn, Mo, Se, Zn)

Minerals Function: skeletal formation/maintenance

Ca, P, Mg, Cu, Mn

Minerals Function: Protein synthesis

P, S, Zn

Minerals Function: Oxygen Transport

Fe, Cu

Minerals Function: Osmotic pressure

Na, Cl, K

Minerals Function: Acid/Base Balance

Na, Cl, K

Minerals Function: Enzyme activators

Ca, P, K, Mg, Fe, Cu, Mn, Zn

Minerals Function: Relationship with vitamins

-Ca, P, Co, Se

Ca/P deficiencies

-rickets, osteomalacia, thin-shelled eggs

Mg deficiencies

vasodilation (inability to deal with heat), hyperirritability, (grass) tetany

Fe deficiency

anemia

Cu deficiency

fading hair coat, lack of wool, anemia

I deficiency

goiter, hairless pigs or wool-less lambs at birth

Se deficiency

white muscle disease, stiff lamb disease

Sources of Minerals

-natural: forage plants are good; grains are fair

-supplements: rock deposits; many forms

Mineral toxicity

-Ca/P/Mg: high levels affect the absorption of each other

-Na: non ruminants primarily (salt above 8%); staggering, blindness, hypertensions

-Cu: extremely toxic to wool sheep (above 250 ppm)

-Se: blindness, alkali disease

Carbohydrates

-hydrates of carbon formed by combining CO2 and H2O

-general chemical formula: C1H2O1

-compounds: sugar, starch, cellulose, and gums

-very little is stored as carbohydrates in animal body

Carbohydrates as Plants

-major structural component of plants

• cell contents: storage carbohydrates

  • sugar and starch

• cell walls: structural carbohydrates

  • cellulose and hemicellulose

-large fraction of plant dry matter

• approx. 75%

• largest part of animals’ food supply

-formed by plants in photosynthesis

Carbohydrates structure

-carbons atoms arranged in chains

• attached to H and O

-characterized by having a ketone (O double bonded to C with 2 R groups) or an aldehyde (O double bonded to C with 1 R group 1 H)

Classification of Carbohydrates

-monosaccharide: 1 sugar molecule (split into hexoses and pentoses)

-disaccharide: 2 sugar molecules or monosaccharides

-polysaccharide: 3 or more sugar molecules

-non-carbohydrate

Monosaccharides- Hexoses

-6 carbon sugars

-glucose: most important sugar in nutrition; major end product in CHO digestion in non-ruminants

-fructose: 75% of sugars in honey

-galactose: component of milk sugar

-mannose: found in plants like legumes

Monosaccharides- pentoses

-5 carbon sugars

-arabinose and xylose: components of hemicellulose and gums

-ribose: occurs in metabolic compounds

• ATP/ADP: energy transfer

• riboflavin= b vitamin

• RNA: protein synthesis

• DNA: genetic coding

Disaccharides

•Sucrose: table sugar

•Maltose: malting of barley

•Lactose: milk sugar

•Cellobiose: fundamental unit of cellulose

•Trehalose: found in mushrooms and insects

Polysaccharides-Homopolysaccharide

–Same saccharide units

–Starch (glucose & glucose)

• Amylose (alpha-1,4 linkages)

  • 14-30% of total plant starch

• Amylopectin

  • 70-85% of total plant starch

• Glycogen (alpha-1,4 linkages and alpha-1,6 linkages)

  • Animal stored in liver and muscle

• Cellulose (beta-1,4 linkages)

  • Comprises 25-30% of fibrous plants

• Beta-glucans (beta-1,4 linkages and beta-1,3 linkages)

  • Found primarily in cell walls of barley, oats, and yeast

  • require microbes to breakdown

Polysaccharides- Heteropolysaccharides

• Different saccharide units

  • Hemicellulose (beta-1,4-linkages)

    • Principal component of plant cell wall

Non-carbohydrate

• lignin:

  • Polymer which encases cellulose & hemicellulose to enhance rigidity to plant cells

  • Reduces digestibility by acting as a barrier to CHO

  • No animal or bacteria enzyme can break lignin

• silica:

  • Physically encrusts plant fiber in some straws

  • Provides a barrier to digestive enzymes or microbes

Functions of Carbohydrates

-source of energy

-source of heat

-building blocks of other nutrients

-storage energy

Deficiencies/Abnormal Metabolism- Ketosis

-carb or lipid disorder; excess ketones in blood

-high energy demands

• lactation-dairy cattle

• late pregnancy/parturition-sheep

-symptoms:

• breakdown of tissue proteins for energy

• loss of body weight

• acetone smell on animal breath

Deficiencies/Abnormal Metabolism-Diabetes Mellitus

-more common in humans and pets (dogs)

-type I dependent: insufficient insulin production by pancreas

-type II dependent: tissue resistance to insulin

-often has genetic basis; may be diet related

-symptoms:

• high blood glucose

• excess urinary loss of glucose

Sources of carbohydrates

-most feedstuffs of plant origin, especially cereal grains

• cereal grains = starch

• hay and forages = cellulose and hemicellulose

• silage = starch, cellulose, and hemicellulose

Lipid Structure

-77% C, 12% H, 11% O

-insoluble in water, soluble in organic solvents

-produce 2.25 times more energy than carbohydrates

Classification of lipids

-simple lipids vs. compound lipids vs. derived lipids

Simple lipids

-true fats: esters of fatty acids with glycerol (TAGs)

-waxes: esters of fatty acids with non glycerol alcohol (found on leaves)

Compound lipids

-phospholipids: contain N and phosphoric acid; make up body cell membranes

-glycolipids: contain N and carbohydrate; make up cerebrosides (myelin sheath and white brain matter)

-lipoproteins: bound to proteins

• chylomicron: formed in small intestine; fat absorption (carry fat of S.I and into the body)

• VLDL (high in lipids): transport lipids from liver to extra hepatic tissues

• LDL (bad lipids): transport cholesterol to cell which use it

• HDL (good lipids): carry excess cholesterol back to liver

Derived lipids

-derived from other groups by hydrolysis

-sterols (ring structure)

-cholesterol: found in animal tissues; precursor for other sterols (vit. D, bile salts, hormones, steroids)

-fatty acids:

• physical properties: water solubility (inc. chain = less soluble); melting point (FA<10 liquid FA>10 solid); degree of saturation (inc. unsaturation = reduced m.p); susceptible to oxidation (inc. unsaturation = inc oxidation)

• essential fatty acids: linoleic acid, lenolenic, arachidonic

Saturated & Unsaturated Structure

Lipid functions

-dietary energy supply

-heat, insulation, and protection

-source of essential fatty acids

• linoleic acid and linolenic: cannot be synthesized by animal tissues; arachidonic: can be synthesized from linoleic acid; required only if linoleic is absent)

-carrier for absorption of fat-soluble vitamins

Lipids deficiency/abnormal metabolism

-monogastric diets: skin lesions, hair loss, poor feather in chicks, reduced growth or reproduction

-ketosis: insufficient energy; catabolize body reserves; toxic levels of ketones produced

-fatty livers: abnormal liver function; high fat/cholesterol diet, increased lipogenesis

Sources & Storage of Lipids

-storage: animal body in subcutaneous, surround organs, marbling or milk; in plant seed germ or embryo

-sources: less than 10% in cereal grains, forages, etc; up to 20% in unprocessed “oil seeds”- soybeans, cottonseed, sunflower

Protein Structure

-only nutrient that has N (16%)

-principle constituent of organs and soft tissue (muscle)

-dietary requirement: highest in young animals, but declines in age

-made up of amino acids- 22 amino acids found in proteins, linked together by peptide bonds

-function of proteins depend on arrangement and length of amino acid chain

Amino Acid Classifications

-neutral

-acidic

-basic

-imino

Neutral amino acids

-aliphatic: glycine, alanine, valine, leucine, isoleucine, serine, threonine

-aromatic: phenylalanine, tyrosine, tryptophan

-sulfur containing: cysteine, cystine, methionine

Acidic amino acids

-aspartic acids, asparagine, glutamine, glutamic acid

Basic amino acids

-histidine, arginine, lysine

Imino

-proline, hydroxyproline

Protein structure

-primary: amino acid sequence; determined by genetic

-secondary: twisting of the peptide chain; alpha helices and beta sheets

-tertiary: coils or folds resulting in rigid structure of layers

-quaternary: several tertiary structures linked together

Protein classification

-simple (globular): yields only amino acids during hydrolysis (albumin, globulins, glutelins, prolamins)

-fibrous: connective tissue (collagens, elastins, keratins)

-conjugated: protein combined with nonprotein radical (glycoproteins, lipoproteins, metalloproteins)

Protein terminology

-true protein: protein composed of only amino acids

-nonprotein nitrogen: contain N; converted to protein by microbes

-crude protein (CP): % N x 6.25

-digestible protein: portion of CP digested; difference between feed and in feces

Essential amino acids

-10 essential amino acids: phenylalanine, valine, threonine, tryptophan, etc.

-2 for poultry: glycine and proline

Protein function

-basic structural unit of animal body

• collagen

• elastin

• contractile protein

• keratin proteins

• blood proteins

-body metabolism

• enzymes: digestion, degradation, synthesis process

• hormones

• immune antibodies'

• hereditary transmission

-source of energy after deamination: amine group removed

Protein deficiency

-reduced growth

-anorexia

-reduced serum albumin

-anemia

-infertility

-reduced synthesis of enzymes and hormones

Sources of proteins

-most common feedstuffs contain at least some protein

• quality and quantity vary

• important to provide essential amino acids for non-ruminants

• high protein feed stuffs; oilseed meals, grain byproducts, animal byproducts