AVS 2101 exam 1

Nutrtion is important because

it affects general health and well-being, also part of many body systems

Nutrition is the study of

How the body uses the nutrients in feed to sustain life

6 classes of nutrients

water, carbohydrates, proteins, fats(lipids), minerals, vitamins

Why is water important

the body will die more quickly from water deprevation than from any other nutrient

Water is used by the body as a

lubricant, regulator of body temperature, solvent for the body's solid components, transport medium in body fluids, necessary participant in chemical reactions

Water restrction in laying hens

weignt loss, anorexia, thin shells, lack of appetite, decrease in egg production

Water restriction in lactating cows

decrease in milk production, dry tongue, lack of appetite, weight loss

Carbohydrates

sugars, starches, and cellulose

Primary use of carbohydrates

provide animals with energy

Grains

fed to livestock because their starch and sugar contents are easily digestible

Cellulose

major carbohydrate found in plants such as fresh forages, silage, and hay

What accounts for the largest single percentage of nutrition content in most commonly used feedstuffs?

Carbohydrates

monosaccharides (Pentoses)

Arabinose, ribose, xylose

monosaccharides(hexoses)

fructose, galactose, glucose, mannose

Disaccharides

composed of 2 sugar molecules

cellobiose

disaccharide glucose-glucose alpha

lactose

disaccharide glucose and galactose

maltose

disaccharide glucose and glucose beta

sucrose

disaccharide glucose and fructose

polysaccharides

contain multipe sugar molecules ig: araban, xylan, cellulose, glycogen, insulin, starch

maltose and cellobiose difference

alpha and beta glucose is the difference, positioning of the -OH group at C1, in alpha OH is on the bottom, in beta OH is on the top

Starch

storage polysaccharides of plants; branching occurs after every 24-30 glucose units

Glycogen

storage polysaccharides of animals; branching occurs after every 8-12 glucose units

Pretreatment

gives enzyme accessible substrate

ketosis (acetonemia)

excess ketones accmulate in body tissues of cows at peak lactation and ewes in late pregnancy

Pregnancy toxemia

mainly a problem of late pregnant ewes and does

laminitis

soluble CHO (starch, fructans) overload of gut associated with intake of large quantities of lush or succulent forages high in protein

diabetes

elevated blood glucose levels because of improper production and/or utilization of insulin

Lipids solubility

soluble in organic solvents, insoluble in water

lipid energy yield

high energy yield, provides 2.25 times more energy per gram compared to carbohydrates and proteins due to high carbon hydrogen ratios

lipid biological diversity

encompases heterogenous group of commpounds including neutral fats, waxes, phospholipids, glycolipids, steriods and terpenes

Simple lipids

esters of fatty acids with various alcohols

examples of simple lipids

fats and oils: ester of fatty acids with glycerol (triaglycerols) waxes: fatty acids with high molecular weight nonhydric alcohols

compound and derived lipids

lipids containng non-lipid moieties or formed by hydrolysis

triacyglycerols

simple lipid, used for energy storage in adipose tissue and seeds, glycerl + 3 fatty acids

phospholipids

compound lipid, structural components of cell membranes glycerol+ 2 FA + phosphate + base

glycolipids

compound lipid, major lipid class in forages (chloroplasts), glycerol+ 2 FA +galactose

sterioids

derivde lipids, hormones, bile acids, cell membrane stability, cyclopentanoperhydrophenantherene core

terpenes

derived lipids, essential oils, cartenoids, fat soluble vitamins, isoprene units

Chemical structure of fatty acids

consists of a straight hydrocarbon chain endy in a carboxyl group (-COOH)

Chemical structure of natural fatty acids

usually contain an even number of carbon attoms (C4-C24) in animal tissues

short chain

VFA's, critical end products of rumen microbial fermentation

medium chain

easily digested and directly absorbed into portal blood

long chain

predominant structural and dietary storange fats

saturated fatty acids

contain no double bonds between carbon attoms (fully saturated with hydrogen), straight felxible chain conformation, higher melting points, abundant in animal fats

examples of saturated fatty acids

palmitic acid, stearic acid

unsaturated fatty acids

contain one or more carbon-carbon double bonds, double bonds introduce kinks, lower melting points, abundant in plant oils and pasture grass

examples of unsaturated fatty acids

oleic and linoeic

Essential Fatty acids

fatty acids that animals cannot syenthesize de novo due to lack of 12 and 15 desaturase enzymes, must be supplied in diet

3 essential fatty acids

linoleic acids, alpha linoleic acids, arachdonic acids

deficiancy symptoms of essential fatty acids

scaly skin, hair loss, impaired growth, poor reproductive performance, reduced immune resilience

linoleic acid

precurser for arachidonic acid synthesis

alpha linoleic acid

precursor for epa

arachidonic acid

dietary essential specifically for obligate carnivores

conjugate linoeic acid (CLA)

refers to a group of positional and geometric isomers of linoleic acid with conjugated double bonds separated by a single bond

biological activites of CLA

milk fat depression: reduces lipogenic gene expression in mammary tissue, body composition: reduces adipose tissue accumulation and promotes lean muscle accretion, health benefits: potene anticarcinogenic, anti-atherogenic, and anti-diabetic properties

Triacylglycerol structure

comprose ofver 95% of dietary lipids and body fat reserves in animals, formed by condensation of 1 glycerol molecule with 3 fatty acid molecules, using an ester linkage

chemical reactions of fats

hydrolysis (lipolysis), saponification, iodine value, oxidative rancidity

hydrolysis (lipolysis)

cleavage of ester bonds in lipases or alkali, yielding glycerol and free fatty acids

saponification

hydrolysis of TAG's with potassium/sodium hydroxide to produce soaps, SV reflects mean molecular weight

iodine value

grams of iodine absorbed per 100g fat, measure degree of double bond unsaturation

oxidative rancidity

peroxidation of unsaturated double bonds by free radicals, producing unpleasent aldehydes and ketones. prevented by antioxidants

glycolipids in plants

80% of lipids in forage grasses, primary dietary fat source for graizing ruminants, extensively hydrolyzed by microbial lipases in the rumen to yield galactose, glycerl and free UFAs

phospholids and membranes

structural lipids containing a glycerol backbone, 2 fatty acids, phosphate group, and nitrogenous base, polar hydrophillic head, non polar hydrophoic tails, forms lipid bilayed, essential for solubilizing dietary fats in aqueous environment of digestive tract

types of phospholipids

phosphatidycholine (lecithin): lung surfacant, phosphatidylethanolamine(cephalin): essential in neural tissues and clotting, sphingemyelin: forms myelin sheath surounding nerve axons

lipoproteins and transport

lipids are insoluble in blood plasma and must be transported as macromolecular complexes combined with apoporoteins

waxes and protective coating

esters of long chain fatty acids with high molecular weight monohydric fatty alcohols or sterols

waxes biological function

plant culticle: prevents excessive transpiration water loss from leaf surfaces, lanolin (wool grease): secreted by sebacous glands of sheep, waterproofs wool fibers, beeswax: structural building matrix for honeycombs

terpenes and lipid vitamins

vitamin a retinol-essential for vision, epithelial integrity and gene expression, vitamin d calciferol-steroid derivative formed by UV radiation, vitamin e tocopherols-primary lipid soluble antioxidant, vitamin k phylloquinone- blood clotting

lipid metabolism pathway

ingestion through feedstuffs->biohydrogenation in rumen->emulsification in duodenum->Transport by lymph

Protein in nature

made up of long chains of animo acids, primary uses are components of lean tissue, enzymes, hormones, and body metabolites

protein in diet

excess proteins in the diet are used for energy

protein in tissues

during growth and reproduction, additional proteins are needed for accretion of new tissue

functions of proteins

structural: hair, feathers, skin, nails (keratin), tendons ligaments, and cartilage, part of connective tissue: collagen and myosin and actin, components of enzymes: glucagon and insulin, transporter of substances, contributes to regulation of acid base balance, components of immune system as part of antibodies, source of energy

simple proteins

yield animo acids upon hydrolysis

examples of simple proteins

albumin, lactalbumin, zein, keratin, collagen, elastin, globulins

complex proteins

non-protein prosthetic groups ( simple protein combined with non-protein molecule)

examples of complex proteins

nucleoproteins, glycoproteins, phoshoproteins, lipoproteins

Essential animo acids

MATT HILL VP, Methionine, Arginine, Tryptophan, Threonine, Histidine, Isoleucine, Leucine, Lysine, Valine, Phenylalanine

essential acids for cats

taurine

essential acids for baby chicks for optimal growth

glutamic acid, glycine, and proline

aliphaic animao acids

straight line: glycine, theronine, valine, leucine, isoleucine

acidic animo acids

contain 2 carboxyl groups: aspartic acid, asparagine, glutamic acid

Basic amino acids

consists of 2 amines: histidine, arginine, lysine

sulfur amino acids

contain sulfur: methionine

aromatic amino acids

contain benzene ring: phenylalanine

Heterocyclic

containes modified ring structure: tryptophan

limiting amino acids are

lysine, methionine, tryptophan

crude protein

an estimate of the total protein content in food or feed calculated by measuring its nitrogen level

common protein feedstuffs

oilseed meals: soybean meal and cotton seed meal