Exam 1 Flashcards
Why is Protein Important?
Maintain building blocks of body
Build and repair muscle
Make hormones and enzymes
Boost metabolism
Used as an energy source
Bone health and development
What does Protein Provide to Us?
Skin
Hair
Nails
Transport oxygen into blood
Muscle
Energy
protein is made of
chains of amino acids
essential amino acids
aren’t naturally produced by the body so must be obtained in the diet
non-essential amino acids
naturally produced by the body
9 Essential Amino Acids
histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
11 Nonessential Amino Acids
alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine
Demand for amino acids such as _____ increase in times of stress and/or illness
arginine, cysteine, GLUTAMINE, glycine, proline, serine, and tyrosine
function of glutamine
reduces muscle soreness and muscle mass breakdown, great supplement for exercise
digestion of proteins in monogastrics
digested in the stomach and the small intestine
digestion of proteins in ruminants (3 steps)
1) broken down into peptides by bacteria/microbes in the rumen
2) Microbes are flushed from the rumen into omasum and abomasum where they are killed by enzymes
3) proteins from the microbes are digested and absorbed in the small intestine
canine source of protein
meat, grains and oilseeds (soybeans)
feline source of protein
meat, obligate carnivores
fish source of proteins
meat, canola meal, most of the protein feeds
source of proteins for small ruminants
soybeans, cottonseed meal, whole cottonseed
definition of lipids
concentrated form of energy which provide energy and help with the absorption of vitamins
chemistry of lipids
water insoluble, soluble in organic solvents
types of lipids
triglycerides (fat), steroids, waxes, phospholipids
function of lipids
- energy storage
- transport of fat soluble vitamins (such as K and D)
- structural component in plants and animal cells
- protective and secretory
lipid structure
Composed of glycerol and fatty acids, which combined = an ester
Glycerol is glucose and a carboxyl group
Fatty acids are chains of hydrocarbons (hydrogen and carbon)
Structure responsible for hydrophobic properties/aversion to water
saturated fatty acids
- unbranched, linear chains of CH2, single carbon bonds and carboxylic acid at the end
- Mostly found in animal fats such as butter, meat, whole milk
what are unsaturated fatty acids?
bent hydrocarbon chain with one or more C=C double bond, carboxylic acid at the end
Found in vegetable oil, sunflower oil, avocado oil…
lipid digestion in
