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Equine Final > Fat > Flashcards

Fat Flashcards

1
Q

Why should fats be added to the diet?

A
  • decrease dust
  • lubricate fee processing
  • binder
  • glossy hair coat
  • increase diet energy density
  • provide EFAs
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2
Q

Lipid classification (R)

A
  1. simple lipids - esters of FAs and various alcohols (TG)
  2. compound lipids - phospholipid
  3. derived lipids - derived from hydrolysis of simple and compound lipids that still possess the general properties of lipids
  4. Sterols - lipids with complex ring structure (cholesterol)
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3
Q

FA nomenclature depends on? (R)

A
  1. chain length
  2. degree of saturation (# DB)
  3. orientation of DB (usually cis)
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4
Q

Which FAs are essential?

A

linoleic and alpha linolenic acids

  • cell membrane formation
  • precursors of eicosanoids –> PGs, leukotrienes, thromboxanes (oxygenation)
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5
Q

What is the structure of a triglyceride?

A

one molecule of glycerol + 3 FAs

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6
Q

What are sterols?

A
  • most common cholesterol
  • essential component of cell membranes
  • serves as precursor for:
    1. vitamin D
    2. chalice acid
    3. steroid hormones
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7
Q

Functions of phospholipids?

A
  • formation of cell membranes
  • important constituent of lipoproteins
  • thromboplastin
  • nervous system insulators
  • donors of phosphate radials
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8
Q

What are glycolipids?

A
  • CHO + lipid
  • important for structure in nerves, white matter in brain
  • function by sending signals to accelerate cell transport and cell knowledge of different presented components (part of gate keeping system)
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9
Q

How do lipids get to horse?

A
  • ingested in feed
  • released from storage (long term negative energy balance or between meal energy release)
  • synthesized by liver (triglycerides)
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10
Q

When would there be a need for significant release of lipids between meals?

A

when glucose funds out

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11
Q

What is the problem regarding the structure of fat?

A

fats are insoluble, but enzymes of digestion require an aqueous environment
- therefore, must be emulsified by biliary salts

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12
Q

Explain fat digestion

A
  • occurs minimally in mouth (lingual lipase)
  • mostly in small intestine (bile salts and lipase) –> mixed micelle (MAG, DAG, FFA, cholesterol, phospholipids) so they can be absorbed by enterocyte
  • absorbed into intestinal epithelial cells (FA –> TAG) + binding proteins = lipoprotein complexes) AND cholesterol –> transportation (as chylomicrons)
  • delivered via lymphatics and capillaries to tissues
  • transported throughout body as chylomicrons
  • digested fat provide over 2.25x more utilizable energy than equal weight of digested carb/protein
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13
Q

More energy means?

A
  • increased growth rates, milk production, reproduction efficiency, physical performance
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14
Q

Explain the process of fat metabolism in the liver

A

Using lipoprotein lipase
- hydrolyze TG –> FFAs and glycerol

Fatty acids –> adipose + skeletal muscle (used as fuel or storage)
TG –> liver (glucose synthesis)

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15
Q

Fat as an energy source

A
  • FA oxidation (in liver) –> acetyl CoA (citric acid cycle)
  • ketogenesis - acetyl CoA –> acetoacetate + hydroxybutyrate (ketone bodies) = important metabolic fuel for cells outside of liver
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16
Q

Essentiality of dietary fat for horses

A
  • to absorb fat soluble vitamins (A,D,E,K)

- to provide source of linoleic and (n-6) linolenic acid (n-3)

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17
Q

General feeding guidelines

A

2% BW forage –> addition of grain as carb/protein source –> fat for extra energy

18
Q

What’s commonly seen if grain is fed at too high a concentration?

A

digestive disorders - colic and impaction

19
Q

What is recommended fat inclusion?

A

10%

- can tolerate up to 20%

20
Q

What happens to nutrient efficiency as a horse becomes more fit?

A

Training increases efficiency of utilization of fat and may spare glycogen
- more efficient with their use of energy and ability to use fat

21
Q

Fat vs. CHO for energy

A

fat is more efficient in muscle but CHO produces energy faster

22
Q

What factors affect TG storage?

A

training and age increases capacity for TG storage

- don’t affect glycogen mobilization during high intensity exercise

23
Q

What is the thermic effect of feeding?

A

Decreases the amount of dietary energy used for heat production

  • decreases horse’s body hear loaf (doesn’t require a lot of energy to process)
  • leaves more energy for other functions
  • reduces plasma insulin concentration
24
Q

What makes fat > carbs

A
  • good source of energy
  • produces less heat than carbs
  • produces lower heart rates than carbs
  • maximum preference from consumption
25
Q

Results from feeding n-3 fatty acids

A
  • increased plasma concentration
  • more flexible cell membranes = better cell signalling/communication
  • may improve hoof quality (and skin/coat)
  • may improve joint mobility (key for older horses)
  • may decrease skin inflammation
  • may increase infection resistance
  • may help sperm move better

Ideal 6:3 = 10:1

26
Q

Exercise’s effect on free radical formation

A

Acute exercise increases free radicals due to:

  • increased oxygen consumption and increases cellular respiration
  • increased catecholamines –> produce free radicals
  • tissue damage from intense exercise can also lead to lipid per oxidation of membranes
  • inflammatory responses can also produce free radicals
27
Q

What is lipoic acid

A
  • thiol compound synthesized in the body (sulphur containing)
  • decreases exercise induced oxidative stress and improved oxidative metabolism
  • increases glucose uptake (acts in the TCA to help ameliorate free radical formation & increases flow of energy)
28
Q

What is hyperlipidemia?

A
  • often occurs in small pony breeds
  • high TG concentrations
  • can also occur in exercising or hypophagic horses
  • increases with age & more common in mares
29
Q

What is the cause of hyperlipidemia?

A

insulin resistance and negative nitrogen balance
- insulin required for AA transport and stimulates protein synthesis –> shift in body composition (decreased lean mass, increase adipose)

30
Q

When is hyperlipidemia most common?

A

late gestation & lactation = inappetence, starvation, parasitism, lactation, stress (negative energy balance due to metabolic response or increasing energy expenditure)

31
Q

What are symptoms of hyperlipidemia?

A

lethargy and depression

32
Q

Treatment for hyperlipidemia?

A

Treat concurrent disease, restoration of energy balance, correction of fluid and electrolyte imbalance

  • to correct energy balance provide something with high DE (beet pulp)
  • may need to improve diet palatability
33
Q

Practical benefits of supplemental fat

A
  • prevent deleterious effects of excessive grain and inadequate forage intake
  • accomplish need for increased energy (without side effects of increased grain)
  • 1 cup oil = 1.5 lbs grain
  • 10% (2 cups) daily ration
34
Q

Animal fats

A
  • solid at room temperature
  • by product
  • restaurant fat/grease
35
Q

vegetable fats

A
  • liquid at room temperature

- corn, soybean, sunflower

36
Q

saturated fatty acids

A

palmitic and stearic

37
Q

unsaturated fatty acids

A

oleic, linoleic, linolenic, arachidonic

38
Q

Which fats are susceptible to rancidity?

A

unsaturated - decomposition = hydrolysis and oxidation –> highly reactive peroxides

39
Q

What is rancidity?

A
  • accelerated by heat, moisture, light, pro-oxidants (metals)
  • reduced feed intake –> off flavours/odors
  • rancid fats can destroy vitamin A, carotene, vitamin E, other nutrients containing DB’s
40
Q

Prevention of rancidity

A
  • retarded by antioxidants - vitamin E and ethoxyquin
  • in whole grains, oils protected against rancidity by the compartmentalized plant cell structure
  • grinding high oil grains increases susceptibility to rancidity by lipoxygenase enzyme
  • heating full fat soybeans inactivates lipoxygenase
41
Q

Rancidity leads to reduced feed intake due to off odors and flavours. This process is accelerated by __________, ______________, _______________ and ___________. What is one method horse owners can use with respect to buying grains which will prevent rancidity?

A
  • heat, moisture, light, pro-oxidants
  • horse owners can buy whole grains
  • processing grains can increase exposure to oxygen and increase oxidation & rancidity

Equine Final (13 decks)

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