Exam 2 Flashcards
CHO produced by _____ a process called ______
Plants
6CO2 + 6H2O + 673 kcal -> C6H12O6 + 6O2
Photosynthesis
3 classes of nutrients that supply ENERGY
CHO - most important
Fats (lipids) - second most important
Protein (amino acids) - main function is building blocks for protein but do provide energy
CHO are classified on basis of number of
Sugar units
Mono, di, tri, and polysaccharides
Monosaccharides are
Simple sugars
Monosaccharides are subclassed according to the number of
C’s in chain - triose, tetrose, pentose, hexose
Hexoses
Play a significant role in nutrition both as food components and as products of body metabolism (C6H12O6)
Galactose
Does not occur free in nature, only as part of a disaccharide
Fructose
A ketohexose, occurs in small amounts in fruits, honey and plant juices; sweetest of all the sugars
Mannose
Occurs in plants as mannans (hexosans, gums)
Pentoses
C5H10O5
Very small amount in free form - they occur primarily as pentosans (chains of pentoses)
Arabinose
Little significance
In polymer form- a component if gums (from trees); gum arabic
Xylose
Trace amount in free form; major component of some pentosans; hydrolysis if fibrous materials such as hay, oat hulls, corn cons, woods yield xylose in modest amounts
Ribose
Very important in the animal
A component of ATP, ADP, riboflavin, RNA, DNA
Can be synthesized by animal for these components, therefore NOT an essential nutrient
Trioses
Important as intermediates in metabolism of CHO but do not occur in nature
2 molecules of D-glucose attached in an alpha 1-4 linkage
Maltose
Glucose and fructose; table sugar-found in sugar cane and sugar beets; also in ripe fruits and tree saps
In livestock feed to improve palatability
Sucrose
Milk sugar
Lactose
What are the physiological functions of lactose that are important to newborns?
- more slowly hydrolyzed in GI tract; more constant supply of nutrients is supplied at tissue level
- less likely to undergo acid fermentation in stomach young tract not ready for acid product irritation and digestive upsets
- favors more desirable types of microbes
- favors absorption if minerals
2 glucose units beta 1-4 linkage
Not important for ruminants nutritionally
Immediate product of cellulose digestion in ruminants
Cellobiose
Principle energy source in blood
Glucose
Principle energy source metabolized by the body
Glucose
Principle component of starch and cellulose
Glucose
3 monomers; raffinose (GLU,GAL, FRU) occurs in sugar beets, cottonseeds
Not nutritionally important
Trisaccharide
Most important group in nutrition quality wise
Polysaccharides
Main CHO in feedstuffs
Polysaccharide
The reserve form of energy of most plants
Plants concentrate it in seeds tubers fruits etc
Starch
Two types of starch
Amylase
Amylopectin
Alpha 1-4 linkage (linear)
Amylase
Branched form of starch same alpha 1-4 linkage and alpha 1-6 linkage
Amylopectin
Intermediate in the hydrolysis of starch
found in germinating seeds
Does not occur naturally
Dextrin
Animal starch
<.1% in body
Highly branched but short branches
Found in liver and muscle
Glycogen
Most abundant CHO on earth
Part of all plants
Cellulose
Polymer of fructose units
The CHO of onions and garlic
Inulin
Similar characteristics of CHO
Highly digestible in woody part of plants
Prevents enzymes and bacteria from attacking inner part of cells due to its high resistance to any type of digestion so it inhibits utilization of other nutrients
Lignin
Mixed Polysaccharide
More easily hydrolyzed than cellulose, moderately digested by ruminant, poorly by non rum.
Hemicellulose
The organ responsible for secretion of the greatest amount of amylase
Pancreas
The organ which acts to help control the rate at which nutrients go into circulation
Many reactions occur here
Liver
The alcohol component of all triglycerides common in animal and plant tissues
Glycerol
The most abundant sterol in animal tissues
Cholesterol
The primary VFA resulting from microbial fermentation on high roughage diets
Acetate
The VFA that can be used to produce glucose
Propionate
Elicits a decrease in blood glucose
Insulin
Which has a greater urinary energy loss cows or pigs?
Less gaseous losses?
Cattle
Pigs
Highest and lowest species with regard to the proportion of their total energy that is derived from VFAs
Horse poultry swine
Low - poultry
High - horse
The fraction of net energy expended to keep the animal in energy equilibrium
Animals tissue not gaining or losing energy
Net energy of maintenance
5 Basal conditions
Thermoneutral environment
Resting conditions
Post absorptive states
Sexual repose
Consciousness
Function of body size - the energy expended by the animal under Basel conditions
Basal metabolism
Factors affecting heat increment
Kind of food fed Balance of diet Effect of temperature on HI Plane of level of nutrition VFA produced
4 functions of basal metabolism rate
Circulation
Respiration
Kidney function
general musculature
The heat above the basal metabolism that occurs in the utilization of the absorbed nutrients
Heat of nutrient metabolism
The continual outgo of heat from the body
Heat increment
2 parts of heat increment
Heat of fermentation
Heat of nutrient metabolism
Heat of fermentation
Produced in GI tract as a result of microbial action
Much larger in ruminants than non ruminants
Cannot be determined directly
Since it is a loss in digestive tract more correctly should be subtracted from DE
3 constituents necessary for plants to manufacture carbohydrates
CO2 + H2O + energy
Where do energy losses as gaseous products of digestion in non ruminants result primarily from microbial metabolism
LI (Colon)
Oxidation
Loss of electrons and H ions
The max ATP yield from complete metabolism of glucose through glycolysis and the Krebs cycle
38 moles of ATP per mole of glucose
Indicates the # of double bonds present
Iodine #
Indicates the degree of a type of rancidity
Acid value
Measure of the quantity if steam volatile fatty acids present
Reichert - meissl number
What are the 3 predominant fatty acids in animal bodies
Oleic, palmitic, stearic
3 major sites of biosynthesis of fatty acids and triglycerides
Liver
Mammary gland
Adipose tissue
Fatty acids are oxidized in a process known as
Beta oxidation
What are the 2 types of rancidity that can develop with fats?
Oxidative and hydrolytic
Which of the predominant FA in feed is not a predominant FA in the adipose tissue of ruminants
Linoleic
Nutrients that are destroyed by its action as an antioxidant as it works to prevent rancidity
Vitamins A E C
Carotenoids
3 essential fatty acids
Linoleic (found in adequate supply)
Linolenic
Arachadonic (Eva to which linoleic can be built up)
Of the carboxyl and methyl ends of a fatty acid, which is the active end from a metabolic standpoint?
Carboxyl
Which end from which C’s are counted to determine whether it is an omega 3, 6, or 9 fatty acid?
Methyl
Heat of nutrient metabolism (HNM)
The heat above the basal metabolism that occurs in the utilization of the absorbed nutrients
Fecal energy
Undigested feed residues
Metabolic products
Urinary energy losses
Residues of imperfect food nutrient metabolism
Endogenous catabolism
Gaseous energy losses
Gaseous energy losses of fermentation
Net energy -> production (NEp)
Tissue growth
Stored products
Work
Net energy -> maintenance (NEm)
Basal metabolism
Activity at maintenance
Sustaining body temperature
Oxidation vs reduction
O= loss if e- R= gain of e-
Involved in energy trapping
Phosphorus
2 types of phosphorus bonds
Low energy- 3 kcal/mole
High energy - 7.3 kcal/mole
The compound in the body that traps energy and later releases it when needed
Is one that has high energy phosphate bonds
ATP
2 major steps in intermediary metabolism
Glycolysis
TCA
Glycolysis
Anaerobic
Cytoplasm
More primitive type of metabolism (Low ATP yield)
TCA (oxidative phosphorylation)
Aerobic
Mitochondria
High ATP yield
Essential fatty acids deficiency symptoms
Scaly skin
Necrosis of tail
Growth failure, repro and lactation affected
Death
Major pathway of respiration in aerobic organisms
Citric acid cycle
Esters of fatty acids with glycerol
Aka triglycerides
Simple lipids
Contain FA, a nitrogenous base, plus glycerol or sphingosine
Phospholipids
Free fatty acids are most important one of these
Derived lipids
Esters of long chain FA and high molecular weight alcohols
Waxes
Cholesterol hormones carotenoids plant pigments
Steroids
Triglycerides are hydrolyzed in the
Rumen
Fat enters duodenum and is emulsified via
Bile salts
Digestibility is influenced by what 2 factors
Length of carbon chain and state of saturation
Gives blood milky appearance
Lipemia
Lipid storage occurs mostly in the
Adipose tissue
Ketosis body chemical situation
High blood ketones
High urine ketones
Low blood glucose
Depleted glycogen reserves
In ruminants this pregnancy disease of dairy cows and sheep that occurs shortly after parturition
Ketosis or acetonemia
Fatty acid or class of fatty acids that are generating interest from human and animal health perspective
CLA
Omega - 3 FA
TRANS FA
Acetonemia is due to
Nutrient demand late gestation
Stress of birth
Nutrient demand in lactation
Possible hormonal changes
Blood nutrient levels are controlled by what hormones
Insulin - would elicit and decrease in blood glucose
Glycagon- increase blood sugar
Epinephrine - causes liver and muscle glycogenolysis
Symptoms of Acetonemia
Decreased feed intake, milk production
Can’t stand -> glucose deficiency in brain-> coma and death
Most important hexoses in nutrition
Glucose
