Animal nutrition module 2

nutritional feeds, classification, and water

2 pieces of information a nutritionist must have

nutritional needs and nutritional levels

what kind of information might a nutritionist need to determine nutritional needs

species, physiological status, sex, etc

nutritional needs

provides direction for what needs to be fed (how many calories, how much protein)

nutritional levels

how much of each feedstuff must be used to balance diet (limits of each type)

general flow of nutrition: first step

food enters digestive tract and undergoes digestive processes

digestive processes

mechanical, microbial, enzymatic, and chemical actions

general flow of nutrition: second step

digestive processes begin to breakdown the food into smaller nutrients for absorption across the gastrointestinal lining

smaller nutrients

glucose, fatty acids, and amino acids

general flow of nutrition: third step

absorption moves the nutrients from the lumen to the mesenteric blood or lymph for distribution to the body tissues and metabolism for cellular/tissue functions

lumen

inside of gastrointestinal tract

what happens if the nutrients are absorbed directly into the mesenteric blood

they pass through the liver which can modify what nutrients are available to the tissue

what happens if the nutrients pass through the lymph first

then the peripheral (non liver) tissues sees the nutrients first; this is called the liver first pass effect

what does an animal’s response to a given nutrient in the feed depend on

nutrient levels consumed in relation to the animals nutrient needs (feeding standard/nutrient requirement)

what happens if an animal consumes less nutrients

this prohibits normal physiological functions (such as efficient growth, reproduction, immune response, etc) and it may exhibit deficiency symptoms (or death)

what happens if an animal consumes more nutrients

they may exhibit toxicity symptoms (or death)

general info of water

water is the most important nutrient and most animals can’t live more than 3 days without it

how much body mass does water account for

50-60%

how much newborn body mass does water account for

up to 90%

why is water so important

it is required for cellular metabolism and to regulate body temperature

what is cellular metabolism

physiological mechanisms drive us to obtain water —> metabolism in the body is a cellular function in support of whole body health and productivity

what is key in cellular metabolism

water as the body shuts down without it

what are the functions of water

serves as solvent/diluent, transport medium, functions in hydrolysis/oxidation reactions, is the end of product of cellular respiration

water as a solvent/diluent

the majority of the body’s metabolites are soluble in water so therefore to make the metabolites available to the cell in support of its functions water must do 3 things: needed to solubilize, hold the metabolites in solution for transport, and interact with enzymes

metabolites in the body

amino acids, glucose water soluble vitamins, minerals, etc

water as a transport medium

because the majority of metabolites are water soluble, transport such as excretion and secretion of these metabolites takes place in water via specific body compartments

compartment: blood

transport

compartment: urine

excretion

compartment: sweat

secretion

other compartments

GI tract + cytoplasm

why do compartments exist

lipids form the cellular membranes (nutrients and water do not just flow unregulated through lipids) which utilize proteins (pores, transporters) to ferry or allow flow of water and nutrients/metabolites from 1 compartment to another

mitochondria

cellular energy production

lysosome

cellular digestion

nucleus

houses genetic material

golgi body

protein modifications, transport packaging

smooth/rough EN

protein synthesis, lipid synthesis

water involved in hydrolysis

water is used to break chemical bonds between molecules (bonds when water was a byproduct)

example of water in hydrolysis

triglyceride breakdown= glycerol + 3 fatty acids

water involved in the oxidation of carbon

water is used to add an oxygen molecule to a carbon molecule; this is a reaction that is generally used to activate/deactivate a compound (such as vitamin D)

what is the end result of the reaction

formation of a partial negative charge for oxygen and a partial positive charge for carbon within the compound which increases its water solubility; the reaction may be used to help eliminate some compounds from the body

cellular respiration

mitochondrial process whereby electrons captured during oxidation of chemical energy (glucose) are used to create hydrogen ion gradient across the inner mitochondrial membrane which is used to drive ATP production via a linked ATP synthase in the inner mitochondrial membrane

electron movement in cellular respiration

electrons are passed down the electron transport chain as a result of increasing electronegativity of electron acceptors in the chain

what serves as the terminal electron acceptor in the chain

oxygen because when electrons reach oxygen, a water molecule is made from the addition of electrons and hydrogen ions THIS MAKES METABOLIC WATER

fat utilization for energy

results in about twice as many electrons passing down the electron transport chain than carbohydrates

water has 3 beneficial physiochemical properties

high specific heat, high thermal conductivity, high latent heat of evaporation

high specific heat

water has a large amount of heat per mole which can be easy moved throughout the body

high thermal conductivity

water rapidly picks up and releases heat

high latent heat of evaporation

water takes a lot of heat when it evaporates (steam hotter than boiling water)

body without adequate water

cellular metabolism is disrupted and so is the body’s way of cooling itself (heat stroke/exhaustion)

sources of water

metabolic water, liquid water, feeds water

things that effect water requirements

dietary, environmental, physiological state, species, and breed

Bos Taurus vs Bos Indicus

bos indicus originates from warmer climates therefore it requires less water intake as temperature rises compared to the Bos taurus which originates from cooler temperatures

thermal neutral

animal must not have to use energy above basal metabolic rate to maintain body temp

water turnover

turnover of ½ of body water

cattle turnover

3-5 days

nonruminant turnover (pigs/humans)

shorter than cattle turnover

desert animal turnover (camel/some sheep)

longer than cattle turnover

routes of water loss

urine, feces, insensible water (lung/skin), sweat

water quality

quality affects consumption, animals can tolerate higher salinity (salt) than humans

things that effect water quality

salt, toxicants, pathogenic microbes, algae, hydrocarbons, oily substances, pesticides/chemicals

feeds/feedstuff

create economical, productive, healthy, and environmentally friendly diets that support production

factors that affect suitability

availability, cost, palatability, digestibility, bioavailability, content of nutrients, presence of toxins, and cultural preferences

availability

diff regions have diff feedstuff

cost

shipping, handling, processing

palatability

taste

digestibility

can the animal digest it

bioavailability

do they support cellular metabolism

content of nturients

what nutrients does it supply

presence of toxins

handling/milling (pelleting_

balanced diet requires

nutritional needs (requirements) and nutritional levels (feed)

classifications of feedstuff

energy, protein, roughage, functional foods

energy

high in carbs or fats

protein

high in amino acids, nonprotein nitrogen (20% crude protein)

roughage

high in fiber (cellulose/hemicellulose)

functional foods

physiological benefits in addition

ex of energy

cereal grains, molasses, cull fruits/veggies

ex of protein

soybean, legumes, bone meal

ex of roughage

psature, hay, straw

ex of functional food

yogurt (probiotic), tomato (vitamin A)

what does the quality of feedstuff affect

cost and effectiveness

factors affecting quality

species, physiological state, environment, storage/harvest conditions

species

unique digestive systems + metabolisms, small animals have fast metabolisms, ruminants can eat high forage/fiber

physiological state

lactating, gestation, sickness, age; different statuses require different nutrients, meat vs dairy cow (energy)

environment

fungi/mold = toxic

storage conditions

temp + moisture

processing effects

feed preservation, altering physical form, improve palatability, alter nutrient composition, detoxify, isolate, increase animal productivity

what can altering physical form/partical size affect

diet/ratio, handling, digestibility, palatability

isolate

corn oil from corn grain

physical processing

change in physical form (increase surface area)

examples of physical processing

crimping hay, chopping silage, rolling grains, pelleting, drying

chemical processing

reducing spoilage

examples of chemical processing

acid preservation of high moisture, alkai treatment, urea + ammonia (improve rumen function)

thermal processing

(cooking, micronizing) improves palatability/nutrient profile (starch digestion ; denaturation of soybean) may destroy/tie up nutrients (heat labile)

bacterial processing

improve shelf life, health benefits (cheese, yogurt, silage (ensiling), haylage (fermentation))

what 2 processes is drying

thermal + physical

nutrient requirements

quantity of a given nutrient needed to support normal health and productivity (given as weight of nutrient per day or % of diet)