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ANSC 464 - Companion Animal Nutrition > Lecture 2a - Review of Nutrients > Flashcards

Lecture 2a - Review of Nutrients Flashcards

1
Q

What are the 5 functions of nutrients?

A

Involved in all basic functions of the body
1. Act as structural components
2. Enhance (or involved in) chemical reactions of metabolism
3. Transport substances into, throughout or out of the body
4. Maintain body temperature
5. Supply energy

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2
Q

Define essential nutrients

A

Nutrient can not be synthesized by the animal, must be obtained in the food

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3
Q

Define conditionally essential nutrients

A

A non-essential nutrient that becomes an essential nutrient when certain physiologic conditions result in relative deficiency

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4
Q

Define non-essential nutrients

A

Nutrient can be synthesized in adequate quantities by animals and are not specifically required in the food

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5
Q

What is an example of a condition for conditionally essential nutrients?

A

lactation

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6
Q

What is digestibility and what is it influenced by?

A
  • Percentage of food’s gross nutrient content released following mechanical and chemical digestive processes
  • Is influenced by both food characteristics and the digestive efficiency of the host
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7
Q

What is bioavailability?

A

The degree to which a nutrient becomes available to support metabolism after digestion and absorption.

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8
Q

How is digestibility measured?

A

We measure the difference between what was ingested and what was in the fecal material.

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9
Q

Is age a factor in digestibility?

A

Yes; adult animals will have greater digestibility than a young animal.

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10
Q

What is an example of a nutrient that sometimes are digestible but not available?

A

Lysine! Under certain conditions it can be cross linked with a sugar (maillard rxn) and can no longer be used for protein synthesis.

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11
Q

What is apparent digestibility?

A

Nutrient intake minus nutrient excretion in feces.
* Note: nutrients in feces are from the diet and endogenous losses

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12
Q

What is true digestibility?

A

Nutrient intake minus nutrient excretion in feces corrected for all intestinal endogenous losses

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13
Q

What are intestinal endogenous losses?

A

Excretion of nutrients into gut due to cell turn over, intestinal secretions, sloughing of intestinal cells, etc.

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14
Q

What causes an increase in intestinal endogenous losses?

A

An increase in fiber or an increase in undigestible protein

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15
Q

What are simple carbohydrates?

A
  1. Monosaccharides
    - Glucose, fructose, galactose
  2. Disaccharides
    - Maltose, sucrose, lactose
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16
Q

What are complex carbohydrates?

A
  1. Oligosaccharides [DP = 3-10]
    - fructo-, galacto-oligosaccharides
  2. Polysaccharides [DP = >10]
    - starch, cellulose glycogen
  • DP = degree of polymerization = number of glucose molecules
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17
Q

What type of bond determines whether the CHO is digestible by mammalian enzymes?

A

Glycosidic bond
- Alpha: starch
- Beta: fiber

*animal cannot digest beta bonds itself, needs bacteria to break them

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18
Q

What CHOs are digestible for mammalian enzymes?

A
  • sucrose, maltose, lactose, starch, glycogen

*these CHOs only have alpha bonds

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19
Q

What types of CHOs are digestible for bacterial enzymes?

A
  • oligosaccharides
  • non-starch polysaccharides: cellulose, hemicellulose, pectin
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20
Q

How do NSP (non-starch polysaccharides) relate to dietary fiber?

A

Dietary fiber is NSP + lignin; you include lignin

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21
Q

What is the function, digestion site, and digestion products of STARCH and GLYCOGEN?

A

Fxn
- storage polysaccharide in plants and animals

DS
- SI (host enzymes)

DP
- Glucose, maltose

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22
Q

What is the function, digestion site, and digestion products for hemicellulose and cellulsoe?

A

Fxn
- structural parts of plant cell walls

DS
- LI (microbial fermentation)

DP
- volatile fatty acids (acetate, propionate, butyrate)

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23
Q

What is the function, digestion site, and digestion products of LIGNIN, CUTINS, and WAXES?

A

Fxn
- associated cell wall substances

DS
- not digested or fermented

DP
- excreted in feces

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24
Q

What is the function, digestion site, and digestion products of GUMS, MUCILAGES, and PECTINS?

A

Fxn
- naturally occurring polysaccharides in plants

DS
- LI (microbial fermentation)

DP
- carbon dioxide, methane, hydrogen, volatile fatty acids

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25
Q

Do glucose and VFA (acetate, propionate, butyrate) provide the same amount of energy when absorbed?

A

Propionate is not a usable form, it has to be converted back to glucose so there is energy loss = less amount of energy than glucose when absorbed

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26
Q

What structure affects digestibility of starch?

A

granular structure

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27
Q

What are the 3 categories of starch?

A
  1. Rapidly digestible starch
    - most starches in cooked and extruded petfood easily digested
  2. Slowly digestible starch
    - raw or uncooked starch
  3. Resistant starch
    - some plant starches resist enzymatic digestion in the SI
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28
Q

What does the amount of each starch category depend on?

A

depends on starch source, type and extent of processing
- amylose vs. amylopectin; amylose has a helical structure (difficult to degrade) and amylopectin has a more open structure

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29
Q

What are 7 sources of starch?

A

Corn
Wheat
Rice
Barley
Oats
Potatoes
Pulses

*first 4 are cereal grains

30
Q

Are starchy foodstuffs important for dogs and cats?

A

Yes, starch provides binding to keep kibble together

31
Q

What are 5 functions of carbohydrates?

A
  1. Energy (ATP)
  2. Source of heat
  3. DNA and RNA framework
  4. Building blocks for other nutrients
  5. Storage of energy
32
Q

How is energy produced from CHOs? Pathways?

A

TCA cycle
- how we get energy from starch

33
Q

What is a prebiotic?

A

A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity of the GI microflora that confers benefits upon host well-being and health

34
Q

Can mammals digest prebiotics?

A

No, bacteria need to

35
Q

What are examples of prebiotics?

A

Oligosaccharides, inulin, resistant starch

36
Q

What are 5 functions of dietary fibre?

A
  1. Increase in bulk and water in intestinal contents
  2. Regulate normal bowel function (insoluble fibre)
  3. Fermentation end products (acetate, propionate, butyrate) important in maintaining health of colon
  4. Fermentation decreases colonic pH
    - more fibre = more fermentation = lower pH that pathogenic bacteria do not like
  5. May reduce absorption of other nutrients
37
Q

Do dogs and cats need crude protein?

A

No, they have a requirement for essential amino acids and a requirement for sufficient nitrogen to allow synthesis of non-essential amino acids

38
Q

What is measured to obtain crude protein values?

A

Nitrogen

39
Q

How do animals make non-essential amino acids?

A

With nitrogen from the diet

40
Q

What is taurine needed for? Why is taurine an essential amino acid for cats?

A

Needed for:
- taurocholic acid (one way of getting bile for fat digestion)
- critical element of opsin (eye function)

Essential for cats because:
- cannot make enough
- rapid aa metabolism

41
Q

What aa is normally made in all animals except for cats?

A

Taurine

42
Q

Which diets for cats should be supplemented with synthetic taurine?

A

A 100% plant based diet
- meat is a good source of taurine, plants are low

43
Q

What are 7 biological functions of proteins?

A
  1. principal organic chemical constituents of body organs and soft tissues
  2. enormous functional diversity
    - cell membrane, enzymes, hormones
  3. immune factors
    - antibodies
  4. fluid balance
  5. acid-base balance
  6. transport
  7. source of energy and glucose
44
Q

Can you explain first-limiting amino acid?

A
  • Protein synthesis cannot proceed without an adequate supply of all amino acids that contribute to the primary structure of that protein
  • Protein synthesis stops, when not enough of one amino acid; the first limiting amino acid is the one that will run out first
45
Q

What is a biological value?

A

The ability of a specific dietary protein to supply aa in the relative amounts required for protein synthesis by body tissues

46
Q

What is the biological value influenced by?

A

Mainly by essential aa compositions

47
Q

What is an ideal protein?

A

Protein with a biological value of 100. All aa are in a perfect ratio in the diet, there is no excess or shortage.

48
Q

What are 5 sources of protein?

A
  1. meat
  2. milk
  3. egg
  4. pulses
  5. seeds
49
Q

Which sources of protein have greater biological value for protein synthesis? Why?

A

Animal based because of the difference in essential aa proteins

50
Q

What are lipids?

A

Organic substances that are insoluble in water and soluble in organic solvents
- Fats: solid at room temp
- Oils: liquid at room temp

51
Q

What are the 5 major lipid classes?

A
  1. Fatty acids
  2. Triglycerides
  3. Phospholipids
  4. Sterols
  5. Waxes
52
Q

What are the 5 functions of lipids?

A
  1. Energy (1 g fatty acids yields 9 kcal)
  2. Energy storage
    - for protein and starch 1 g yields 4kcal so storying energy as fat is storing less than half the weight
  3. Essential fatty acids
  4. Fat-soluble vitamin absorption
  5. Insulation
53
Q

Where is fat stored in the body?

A

around organs

54
Q

When would you add more fat to a diet?

A

To stimulate food intake because saturated fat increases palatability.

55
Q

What can greatly change is the dietary fat content is changed?

A
  1. diet caloric density
  2. concentration of other nutrients
56
Q

What can animals convert excess dietary carbohydrates and amino acids into?

A

Fat!
- lipogenesis in the adipose tissue

57
Q

What does storage fat of monogastric land mammals reflect?

A

Their diet!
- Grain-based diet: de novo fat synthesis from CHOs
- Storage fat primarily saturated and monounsaturated
- Fats high in linoleic acid increase the number of poly-unsaturated fatty acids

58
Q

What are 4 sources of fats and lipids?

A
  1. fat stores in land and marine animals
  2. seed oils
  3. nuts
  4. eggs
59
Q

What are the main fat sources in diets for dogs and cats?

A

Coming from animal tissues put into pet foods

60
Q

How does animal fat compare to plant oil?

A

Animal fat is solid at room temp and has more saturated fats

61
Q

The longer the fatty acid chain…

A
  • more water-insoluble
  • solid at room temp (higher melting point)
  • decrease in volatility
62
Q

What length of fatty acids do dogs and cats not like?

A

Medium-chain (8-12 carbons)
- these would be found in coconut oil

63
Q

Where are SCFA produced in the body?

A

In the gut following fiber fermentation

64
Q

Why is more dietary vitamin E needed for poly-unsaturated fatty acids?

A

Unsaturated = risk of the double bonds being oxidized.

Vitamin E is a way to prevent oxidation/rancidity

65
Q

What type of FA are less digestible?

A

Long-chain saturated fatty acids

66
Q

What are the 3 general classes of unsaturated fatty acids?

A

Omega-3/6/9

67
Q

Between what bonds can mammals not desaturate fatty acids?

A

Between the omega 1/3/6/9 double bond

68
Q

What are the 2 families of essential fatty acids?

A
  1. Omega-6
    - linoleic, y-linolenic and arachidonic acid
  2. Omega-3
    - alpha-linolenic, eicosapentenoic and docosahexenoic acid
69
Q

What are the functions of omega-6 fatty acids?

A
  • growth
  • reproduction
  • precursors of eicosanoid and prostaglandin synthesis
70
Q

What are the functions of omega-3?

A
  • brain and retinal function
71
Q

What are the functions of both omega-6 and omega-3 fatty acids?

A

cell membrane fluidity and skin health

72
Q

If there are not enough essential fatty acids in the diet, what kind of deficiency symptoms may occur?

A

Anything above maintenance requirements would be impacted
- reproduction, immune fxn

ANSC 464 - Companion Animal Nutrition (20 decks)

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