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Animal Nutrition AnSc 315 > Carbohydrates and Carbohydrate > Flashcards

Carbohydrates and Carbohydrate Flashcards

1
Q

are carbs essential as an energy source

A
  • no evidence suggests they require carbs but because their diet is mostly plants its over 50% of their diet
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2
Q

what is the role of carbs in plants

A
  • energy transformations ; for tissue synthesis ( glucose is a major building block, synthesize lipids and amino acids)
  • energy reserve ( starch is the most important in plants )
  • structural support for living plants ( cellulose and hemicellulose (carbs) lignin (non carb)
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3
Q

what % of carbs is found in the animal body

A

<1% very little found in animal body
- in the form of glycogen (stored in liver and muscles) and glucose

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4
Q

how do you classify monosaccharides?
which are most important on a nutrient bases

A

1 sugar unit
- glucose
- fructose (to make sucrose )
- galactose (lactose building block)

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5
Q

how do you classify disaccharides and which are most important ?

A

2 sugar units
- lactose = milk sugar (made by glucose and galactose )
- sucrose ( made by glucose and fructose)
- maltose = aids in carb digestion in the small intestine (glucose and fructose)

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6
Q

what classifies oligosaccharides

A

3-10 sugar

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7
Q

how do you classify polysaccharides and which are the most important

A
  • over 10 sugar units
  • starch (glucose)
  • glycogen (glucose)
  • dietary fiber (cellulose hemicellulose)
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8
Q

how can monosaccharides be classified

A
  • number of c atoms
  • pentoses and hexoses being the most important
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9
Q

what is a chiral carbon and how is it important to nutrition

A

chiral carbons are asymmetrical enzymes with D and L forms on the 5 C
- OH on right = D
OH on left = L

  • D is recognized by the enzymes of the digestive tract but L is not
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10
Q

where does glucose come from

A
  • commercial produced by hydrolysis of corn starch
  • major end product of carb digestion
  • ruminants produce FVA
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11
Q

where does galactose come from

A
  • glucose + lactose = found in plants
  • component of galactolipids found in plants
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12
Q

where does fructose

A
  • sweetest of all sugars ( fruits and honey)
  • component of sucrose
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13
Q

how do you turn B-D ribose to B-D-2- deoxyribose

A

removal of oxygen from the second carbon

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14
Q

what is the main function of ribose

A

combined with adenine it makes adenosine and 3 phosphates to make ATP

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15
Q

what is ribitol

A

compenent of riboflavin (B2)

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16
Q

how can beta and alpha bonds effect monogastric digestion

A
  • monogastric
    enzymes can digest alpha bonds like starches but not beta linkages like cellulose
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17
Q

are ruminants able to digest beta bonds

A

yes, most forages found in ruminant diets are beta linkages

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18
Q

where is lacrose naturally found

A

in milk
- galactose and glucose in B(1-4) glycosidic bond
broken down by lactase

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19
Q

when is lactase expression most present

A
  • early on in birth, can fade during life span = lactose intollerant
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20
Q

what is maltose used for in digestion

A
  • partial hydrolysis of starch yields maltose
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21
Q

what is the difference between homo/ heteropolysaccharides?

A

homo - the same monosaccharide units = starch, thats only made of glucose - alpha
heter - made up of more then one monosaccharides
hemicellulose , glucose and others

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22
Q

what are the two different types of starch granuels

A
  • amylose
  • amylopectin
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23
Q

What is amylose

A
  • long branch chains of glucose connected by a (1-4) linkage
  • soluble in water - bur will adopt hylic structure, reducing the area for enzymes to digest = so its less digested
  • 20-30% of starch in cereal grains
  • also called resistance starch
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24
Q

what is amylopectin

A
  • branched - chained polymer with a (1-4) and a (1-6) linkages
  • compromises 70-80% of starch in cereal grains
  • de-branching enzyme a 1-6 requires glucosidase for digestion
  • its rapidly digested because of its branched surfaces = more surface area for enzyme to digest it
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25
Q

what is glycogen

A
  • very similar to amylopectin, more highly branched
  • a(1-4) and a (1-6) linkages at branch points
  • storage form of glucose in animals (readily available energy source)
  • stored in liver and muscles
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26
Q

what is the difference between glycogen storage in the liver or in the muscles

A
  • liver = the glycogen is used locally
  • muscles = has to travel through the blood stream
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27
Q

what is cellulose

A
  • long linear polymer of repeating glucose units in B(1-4) linkage (starch is a (1-4)
  • insoluble in water
    indigestible by mammalian enzymes (by fermitative enzymes)
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28
Q

what is hemicellulose

A
  • hterogeneous group of polysaccharide substances
  • sugars in backbone, sidechains
  • in the backbone (xylose, mannose, galactose)
  • arabinose, glucuronic acid, galactose) side chain
  • B (1-4) linkages
  • makes up cell wall will celulose and lignin
  • can be fermented
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29
Q

what is lignin

A
  • not a carb
  • highly branched poly-phenolic polymer composed of phenol units with strong bonding
  • indigestible by mammalian enzymes ; resistant to microbial enzymes
  • plant content of lignin increases as plant matures
30
Q

what is pectin

A
  • part of the plant cell wall
  • not digestible for mammals
  • backbone = a(1-4) linked galacturonic acid units
    (sugar = xylose, galactose) side chains
  • microbial fermentation
31
Q

what is B glucans

A
  • homo polymers of glucopyranose units with B(1-4) and B(1-3) linkages
  • water soluble and highly fermentable
  • used commercially as functional fiber
32
Q

how do you combat B glucans in poultry diets and why is it necessary

A
  • because poultry has viscous intensional fluid, it interferes with digestion
  • B- glucanase is added to poultry diets containing barely or oats
  • without this the nutrients are less digestible
33
Q

what is soluble xylans

A
  • B linked xylose backbone, arabinose side chains ( cause poor digestibiliy in poultry)
  • rye, wheat major sources
34
Q

why is xylanase added to poultry diets

A
  • its an enzyme to degrade xylans so it can become viscose
35
Q

what is the difference between dietary and functional fiber

A
  • dietary is the whole plant
  • functional is extracted from the plant and bottled
36
Q

what are the physiological effects of fibers

A
  • soluble in water
  • water- holding capacity and viscosity ( slows down gastic functions, to feel full for longer and eat less - reduces food intake, energy and fat absorbtion)
  • absorbtion or binding ability ( fiber is able to bind to fat = digestibity goes down, reduction in cholesterol absorbtion)
  • degradability/ fermentability ( when fermented in the large intestine, promotes growth of beneficial microorganisms = due to slight pH change from VFA prebiotics)
37
Q

what are the basics in carbohydrate digestion in monogastrics

A
  • only monosaccharides can be absorbed from GIT (starch has to be broken down into monosaccharides)
  • polysaccharides/ disaccharides are hydrolyzed by digestive enzymes to monosaccharides
  • source of carbohydrase activity (all the enzymes in the digestive tract)
  • mammalian enzymes can only breakdown a linkages
  • principle CH2O fed to monogastrics in starch
38
Q

what are the sources of carbohydrase activity

A

mouth, pancrease, small intestine epithelial linning ( willi and microvilli)

39
Q

what is the carb breakdown in the mouth

A
  • short residence time in mouth - starch and dextrins are moving on because of limited time
  • salivary amylase - can only breakdown a (1-4) linkages
40
Q

what is the carb breakdown in the stomach

A
  • pretty much nothing happens to carbs
  • HCL is in stomach
  • salivary amylase - deactivated from pH, no carb digestion
41
Q

what is the carb breakdown in the small intestine

A
  • mostly in the first two compartments (duodenum and jejunum)
  • amylose, amylopectin and dextrose
  • pH neutralized by bicarbonate ions from pancrease = a buffer
  • pancreatic alpha amylase - a (1-4) linkages, produces maltose and limits dextrins
  • maltose is further degraded by maltose to produce 2 glucose units
  • a dextrinase breaks down limit dextrins a 1-6 linkages
42
Q

what are brush border enzymes

A
  • located on villi and microvilli
  • contain beta 1-4 linkages
43
Q

what is the absorption of monogastric

A
  • greatest capacity in duodenum and jejunum
  • little ileal absorbtion
  • very little if any, stomach and large intestine absorbtion
  • active and facilitated transport
44
Q

how are monosaccharides transported

A
  • enter portal circulation for transportation to liver (heavily involved in in metabolism, converts to glucose derivative)
  • galactose, fructose converted to glucose derivatives via phosphorylation reactions (enter glucose metabolic pathways )
  • glucose metabolized by the liver ; largly released into peripheral circulation (muscle adipose mammary glands
  • glucose trasnporters
45
Q

what is GLUT1

A

basic supply of glucose to cells

46
Q

what is GLUT2

A

low infinity transporter; glucose from enterocyte to blood

47
Q

what is GLUT3

A

high affinity transporter for brain and other glucose-dependent tissues

48
Q

what is GLUT4

A

insuline sensative - in muscles and adipose tissues

49
Q

what is GLUT 5

A

for fructose

50
Q

what is the difference in storage of dipose tissue and skeletal muscle for glucose

A

adipose - glucose used stored fatty scids synthesized as tryglycerides to fat
skeletal muscels - excess glucose stroed as glycogen

51
Q

during oxidation how many moles of ATP are created

A

38

52
Q

what do ruminants get from microbes

A
  • VFA’s and microbial proteins
  • breakdown B linkages
53
Q

what kind of diets do ruminants have

A
  • survive on diets of high fibre that is mostly structured carbs
  • fermatative digestion allow extraction of energy from high fibre diets
54
Q

what does a high fibre diet look like

A
  • there is more chewing, so more saliva and amylase is produced
  • ferments = cellulose hemecellulose and pectin to produce more
    acetate
  • this will creat more cellulolytic bacteria
55
Q

what does a high starch diet look like

A
  • more acidic so it will create more amylolytic bacteria producing VFA’s propinoate
  • ferments amylopectin and amylose,
56
Q

how does the level of feed intake effect VFA production

A
  • the animal that eats more will create more VFA, becasue there is more substrate avaliable - higher proponoate and more amylitic bacteria
  • the animal that eats less = higher acetate, less salivia and higher pH = more acetate and celylitic bacteria
57
Q

how does the frequency of feeding effect VFA production

A
  • animal eating once a day = pH goes down = more amylelytic bacteria and propinoate
  • smaller amounts of feed = more stable pH which leads to more cellulolitic bacteria and more acetate produced
58
Q

how do the size of the forage particles effect VFA production

A
  • larger food particles = more chewing and salivary amylase = cellulitic = acetate more rumination and higher pH
59
Q

what do buffers do

A
  • more buffering lowers the pH making it less acidic and encouraging cellulolitic bacteria and acetate
60
Q

what does rumensin do

A
  • increases propinoate
61
Q

how can you increase acetate production in rumen

A
  • feed more frequently
  • increase amount of dietary forage or roughage
  • grind feed more coarsely
  • include buffers
62
Q

how can you increase propionate production in rumen

A
  • feed less frequently
  • increase amount of concentrate
  • grind feed more frequently
  • include rumensin
63
Q

what is rumensin

A
  • very common feed additive in beef, dairy diets
  • increases gram negative bacteria in rumen / decreases gram positive bacteria
  • increases propionate, less methane and increases feed efficiency
  • imporves milk production reduces risk of acidoses
64
Q

how are VFAs absorbed

A
  • across the rumen wall into the blood
  • passive and facilitative diffusion
  • acetate, butyrate metabolized into ketone bodies
65
Q

why are circulating blood (glucose) lower in ruminants than in monogastrics

A
  • monogastrics rely on the glucose from absorbtion of the small intestine
66
Q

what is feedlot bloat

A
  • distension of left flank, abdomen ; causes laboured breathing
  • viscous, frothy rumen contents prevent eructation
67
Q

how can you fix bloat

A
  • anti foaming agent
  • trochar to puncture rumen
68
Q

what is a dry bloat

A
  • physical blockage
  • damage of the vegas nerve - GI tract to the brain
  • if there is damage to the brain the animal cant get rid of contractions
69
Q

how do you use a trochar

A
  • inserted into sub-lumbar fossa
  • in severe cases
70
Q

what is the difference between using a trochar for froathy bloat and dry bloat

A
  • froathy = cut incision and open with fingers to pour in anti froathing agent
  • dry gas bloat = quick release of gas
71
Q

what can cause frothy bloat and why

A

high grain diets with not enough fibre will cause slimy bacteria
- rapidly growing pasture - alfalfa and clover

72
Q

what are symptoms of Sub acute rumen acidosis

A
  • reduced or erratic feed intake - eat less and less each day
  • reduced milk fat test
  • reduced rumination
    loose manure; undigested grain in feces
    poor performance
    lameness

Animal Nutrition AnSc 315 (6 decks)

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