Unit 4: Carbohydrates

Glycogen's proportion of body weight.

Less than 1%

Ruminant

A mammal that digests food in multiple stomach compartments.

Microbial digestion

Breakdown of carbohydrates by microorganisms in the gut.

Hindgut

Part of the digestive tract after the small intestine that houses microorganisms.

Cecum

First part of the large intestine, involved in fermentation.

Colon

Final part of the large intestine, absorbs water.

Monosaccharides

Simple, o singular molecule sugars resulting from carbohydrate digestion.

Fiber digesting microbes

Microorganisms that break down fibrous plant material.

Starch digesting microbes

Microorganisms that break down starch into simpler sugars.

Transition period

Time required for microbial population adjustment, about 21 days.

Receiving ration

Initial high-fiber diet for transitioning ruminants.

Intermediate ration

Balanced diet between fiber and starch for ruminants.

Finishing ration

High-starch diet for ruminants nearing market weight.

pH balance

Critical acidity level for microbial survival, around 5.5.

Digestive performance

Efficiency of nutrient absorption and utilization in animals.

Acclimation

Process of adapting microbial populations to new diets.

Concentrated diet

High-energy feed, often grain-based, for livestock.

Pasture

Grassland where ruminants graze for fiber-rich diet.

Microbial population

Community of microorganisms in the digestive system.

Carbohydrate digestion

Breakdown of carbohydrates into simpler sugars.

Nutrient absorption

Process of taking in nutrients from digested food.

Digestive activities

Processes involved in breaking down food for energy.

Advantages of microbial digestion

Enhanced breakdown of complex carbohydrates for energy.

Disadvantages of microbial digestion

Potential for imbalances affecting digestion and health.

Microbe

Organism that digests starch to glucose.

Glucose

The primary energy source for the body; Simple sugar converted into volatile fatty acids.

Volatile Fatty Acids

Byproducts of microbial fermentation; Main energy source for ruminants from carbohydrates

Propionic Acid

Type of volatile fatty acid produced.

Butyric Acid

Another type of volatile fatty acid produced.

Acetic Acid

Common volatile fatty acid in fermentation.

Methane Gas

Energy lost during fermentation, belched out.

Lactic Acid

Byproduct that lowers pH during anaerobic fermentation.

Lactic Acidosis

Condition from pH dropping below 5.5.

Hydrogen Production

Occurs during conversion of glucose to fatty acids.

Carbon Dioxide (CO2)

Gas produced alongside volatile fatty acids.

Heat of Fermentation

Heat generated during microbial digestion process.

Energy Efficiency

40-65% energy obtained from glucose metabolism; Carbohydrates are the most efficient source; Reduced when glucose is converted to methane.

Microbial Population

Balance needed to prevent lactic acidosis.

Internal Stress

Condition mitigated by heat during fermentation.

Eruptation

Process of belching methane into the environment.

Starch Digestion

Microbial breakdown of starch into simpler sugars.

Acidic pH

Condition harmful to microorganisms below 5.5.

Fermentation

Microbial process that generates energy and byproducts by breaking down carbohydrates

Beta Hydroxybutyrate

Type of volatile fatty acid produced during fermentation.

Diffusion

Movement of molecules from high to low concentration.

Rumen

First stomach compartment in ruminants for fermentation.

Reticulum

Second stomach compartment aiding in digestion in ruminants.

Large Intestine

Final digestive tract section for absorption of nutrients.

Microbial Populations

Microorganisms aiding in digestion within the gut.

Energy Source

Substance providing fuel for biological functions.

Hydrogen Removal

Process of eliminating hydrogen to produce energy.

Ionophore

Supplement that alters rumen fermentation and energy production.

Energy Dependency

Ruminants rely on fatty acids, not glucose.

Microbe Energy Use

Microbes utilize volatile fatty acids for their energy.

Production Time

Volatile fatty acids absorbed within 10 minutes of production.

Ruminant Energy Supply

70% of energy from volatile fatty acids.

Undigested Carbohydrates

Carbohydrates not broken down by digestive enzymes.

Fatty Acid Absorption

Process where fatty acids enter the bloodstream.

Milk Fat

Contains acetic acid, energy source for offspring.

Energy Loss

Occurs when glucose is converted to methane.

Acetyl Acetate

Ketone that aids in energy production.

Toxicity

High levels of acetyl acetate can cause ketosis.

Biosynthesis

Process of creating fatty acids in cells.

Energy Conversion

Process of transforming nutrients into usable energy.

Methane Production

Byproduct of glucose metabolism, leads to energy loss.

Acetic Acid in Milk

Indirect energy source for mammalian offspring.

Fatty Acid Energy Source

Fatty acids can also be used for energy.

Nutrient Transport

Blood transports absorbed acetic acid for metabolism.

Acetyl acetate

A compound with potential toxicity in ketosis.

Beta hydroxybutyrate

A ketone body with both benefits and drawbacks.

Propionic acid

Converts to glucose or energy in the liver.

Pyruvic acid

A key metabolite in energy production.

Acetyl coenzyme A

Enters the Krebs cycle for energy generation.

Krebs cycle

A metabolic pathway producing ATP from acetyl CoA.

ATP (Adenosine triphosphate)

Energy currency of the cell.

Energy sources

Various substrates used for metabolic energy.

Toxicity level

Degree of harmful effects from a substance.

Absorption site

Location where nutrients are taken up by cells.

High starch diet

Diet rich in carbohydrates affecting fermentation.

Energy needs

Total energy required for an organism's functions.

Monogastric

Organisms with a single-chambered stomach.

Maltase

Enzyme converting maltose into glucose.

Ileum

Final section of the small intestine.

Undigested Carbohydrate

Carbohydrates not absorbed in the small intestine.

Fermentation Byproducts

Substances produced by microbial digestion.

Feces

Waste product containing undigested food and bacteria.

Oligosaccharides

Carbohydrates with 3 to 12 sugar units.

Polysaccharides

Carbohydrates with 13 or more sugar units.

Starches

Complex carbohydrates not fitting standard classifications.

Enzymatic Digestion

Breakdown of food by specific enzymes.

Carbohydrases

Enzymes that digest carbohydrates.

Amylose

A type of starch composed of glucose.

Dextrins

Intermediate products of starch digestion.

Complex Carbohydrates

Carbohydrates with multiple sugar units.

Digestion

Breakdown of food into simpler forms.

Nutrient Specificity

Enzymes target specific nutrients for digestion.

Enzyme Specificity

Each enzyme acts on a specific substrate.

Saliva

Fluid containing enzymes for initial digestion.

Potatoes

Source of starch containing amylose.

Chemical Digestion

Breakdown of food using chemical reactions.