Carbohydrates and Lipids in Animal Nutrition

Flashcards covering key concepts related to carbohydrates and lipids in animal nutrition, including energy, digestion, and biochemical structures.

ATP

Adenosine triphosphate, the energy currency of the cell.

First Law of Thermodynamics

Energy cannot be created nor destroyed; it is conserved.

Calorimetry

The measure of energy in food.

Monosaccharide

The simplest form of carbohydrates, consisting of single sugar molecules like glucose.

Disaccharide

A carbohydrate made of two monosaccharides, such as sucrose or lactose.

Polysaccharide

A complex carbohydrate consisting of long chains of monosaccharides; includes starch and cellulose.

Volatile Fatty Acids (VFAs)

Fatty acids produced by the fermentation of carbohydrates in the rumen, includes acetate, propionate, and butyrate.

Glycogen

A form of energy storage in animals, made of branched chains of glucose.

Digestible Energy (DE)

The portion of energy that is available to the animal after fecal losses are accounted for.

Metabolizable Energy (ME)

The energy available for maintenance and production after urinary and gaseous losses are deducted from DE.

Net Energy (NE)

The energy available for maintenance and production after accounting for energy lost as heat.

Neutral Detergent Fiber (NDF)

A measure of plant cell wall components, indicating the true fiber content of forages.

Acid Detergent Fiber (ADF)

A measure used to determine the less digestible portions of plant materials, primarily cellulose and lignin.

Lignin

An indigestible compound found in plant cell walls contributing to the structural integrity of plants.

Essential Fatty Acids

Fatty acids that must be obtained from the diet, such as omega-3 and omega-6 fatty acids.

Triglyceride

A type of lipid made up of three fatty acids attached to a glycerol backbone.

Saturated Fat

A type of fat that has no double bonds between carbon atoms, typically solid at room temperature.

Unsaturated Fat

A type of fat that contains at least one double bond between carbon atoms, typically liquid at room temperature.