Carbohydrates in Animal Sciences 223

These flashcards cover the essential vocabulary related to carbohydrates presented in the Animal Sciences 223 lecture.

Carbohydrates (CHO)

Organic compounds composed of carbon, hydrogen, and oxygen, which are a major source of energy in the diet.

Monosaccharides

The simplest form of carbohydrates, cannot be hydrolyzed into smaller units, including glucose and fructose.

Disaccharides

Carbohydrates composed of two monosaccharide units, such as sucrose and lactose.

Polysaccharides

Carbohydrates composed of more than 10 monosaccharide units, including starch and cellulose.

Glycosidic linkage

The connection between monosaccharides in carbohydrates, which can be alpha or beta.

Dietary fiber

Non-digestible plant carbohydrates that can affect digestion and are important for intestinal health.

Fermentation

The breakdown of fiber by bacteria, resulting in volatile fatty acids and gases.

Starch gelatinization

The process by which starch becomes soluble, binds water, and forms a gel.

Lactose intolerance

A common condition where individuals lack sufficient lactase to digest lactose, leading to gastrointestinal discomfort.

Short chain fatty acids (SCFA)

Fatty acids produced during the fermentation of fiber; important energy sources for intestinal cells.

Non-structural carbohydrates

Carbohydrates that are easily digestible and provide energy, primarily starch.

Hydrolytically digestible carbohydrates (CHO-H)

Carbohydrates that can be broken down through hydrolysis, providing energy.

Rapidly fermentable carbohydrates (CHO-FR)

Carbohydrates that are nearly 100% digestible and quickly fermented.

Slowly fermentable carbohydrates (CHO-FS)

Carbohydrates with variable digestibility and fermentation rates.

Fermentative breakdown

The slow process by which fiber is broken down by microbes into simpler compounds.

α-D-Glucose and β-D-Glucose

Two forms of glucose distinguished by the position of the hydroxyl group on the first carbon.

Examples of dietary fibers

Include cellulose, hemicellulose, lignin, and pectin, which can have various health benefits.

Dextrins

Intermediate products of starch breakdown that occur during digestion.

Prebiotic

A non-digestible food ingredient that stimulates the growth or activity of beneficial bacteria in the gut.

Probiotic

Live microorganisms that confer health benefits to the host when administered in adequate amounts.

Gastrointestinal structure

The anatomical structure of the digestive system relevant for the digestion and absorption of nutrients.

Animal diets composition

Typically, carbohydrates account for a significant portion of the energy content in animal diets.

Importance of dietary inclusion of CHO

Essential for providing energy, aiding digestion, and supporting overall health in animals.