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Nutrition > Lecture 5 > Flashcards

Lecture 5 Flashcards

1
Q

Are lipids a concentrated source of energy?

A

Yes

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2
Q

Lipids are found at relatively low levels in most plant with the exception of?

A

Oilseeds

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3
Q

What determines if a lipid is fat or oil?

A

Chain length and degree of saturation

  1. Long Chain and saturated fatty acids tend to produce fats
  2. Short chain and unsaturated fatty acids tend to produce oils
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4
Q

What are important unsaturated fatty acids?

-IMPORTANT

A

Oleic C18:1

Linoleic C18:2

Linolenic C18:3

Arachidonci C20:4

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5
Q

Most fats and oils are highly digestible

A
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6
Q

5 Reasons for lipid supplementation

A

Provide Energy

Provide Essential Fatty Acids

Alleviate Heat stress

Increase palatability

Lubrication

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7
Q

How much more energy do lipids have compared to carbohydrates?

A

2.25 X greater energy in lipids

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8
Q

3 Essential fatty acids

A

Linoleic C18:2

Linolenic C18:3

Arachidonic C20:4

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9
Q

5 symptoms of essential fatty acid deficiency

A

Kidney Lesion

Dermatitis of the back and feet

Cessation of growth

Necrosis of tail

Reproductive Failure

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10
Q

What are 2 types of rancidity?

A

Hydrolytic

Oxidative Rancidity

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11
Q

Explain hydrolytic rancidity

A

Involves cleavage of of ester bond between glycerol and FFA

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12
Q

Explain Oxidative Rancidity

A

Oxygen reacting with unsaturated fatty acids to produce aldehydes and ketones

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13
Q

What accelerates oxidative rancidity?

A

Pro-oxidants

  • Heat
  • UV light
  • Moisture
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14
Q

What prevents oxidative rancidity?

A

Anti-oxidats

  • Vitamin E
  • BHA
  • BHT
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15
Q

5 ways of determining lipid quality in feed mill

A

Titre (melting point)

Iodine Value

Saponfication Number

Total Fatty Acids

Free Fatty Acids

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16
Q

What is iodine number?

A

Number of g of iodine absorbed by 100g of lipid

High iodine number = large number of double bonds

17
Q

What is the saponification number?

A

Number of mg of NaOH needed to saponify 1 g of fat

Saponify means to produce soap

Higher the number shorter the chain length

18
Q

What are FFA?

A

Fatty acids not linked to glycerol by an ester linkage

19
Q

What does unsaponifiable material do?

A

Lowers the energy value of the fat

20
Q

What are most lipid in diet in the form of?

A

Triglycerides

Neutral Fats

21
Q

Where is the principle site of lipid digestion?

A

Small intestine

22
Q

WHy does lipid digestion not occur in stomach?

A

Too acidic for lipid digesting enzymes

23
Q

What are two main problems specific to lipid digestion?

A

Digestive enzymes are proteins and therefore water soluble

Lipids are insoluble in water

24
Q

3 hormones of lipid digestion

A

Secretin

Pancreozymin

Cholecystokinin

25
Q

Where are secretin and pancreosymin formed, and what do they do?

A

Formed in duodenum

Stimulate release of digestive enzyme in pancrease

26
Q

What does cholestokinin do?

A

Induces contraction and emptying of gall bladder which contains bile

27
Q

What does bile do?

A

Connection between water and oil

Can live in both lipid and aqueous environment

Has a lipophilic end a hydrophilic end

28
Q

What is the first step in lipid digestion and how does this occur?

A

Break the lipid globules into smaller sizes

Bile lowers surface tension of lipid globule and allows lipid globules to be broken down my churning of intestine

THis is all known as emuslification

Stiring oil in glass of water with spoon

29
Q

What is the most important enzyme in lipid digestion?

A

Lipase

30
Q

3 enzymes of lipid digestion

A

Pancreatic lipase

Cholesterol esterase

Phospholipase

31
Q

How are phospholipids digested?

A

Phospholipase

32
Q

Most phospholipid remains undigested, what is it used in the formation of?

A

Chylomicorns

also part of micelle formation

33
Q

Are most end products of lipid digestion soluble or insoluble in water?

A

Insoluble

34
Q

Fatty acid solubility

A

FA<10C are soluble in water

FA>10C are insoluble in water

35
Q

What is a micelle?

A

Small spherical globules composed of 20-50 molecules of bile salt

Form a ring around fatty acid and monoglycerides allowing them to be transported in water

36
Q

What is a chylomicron?

A

Large droplets of lipid surrounded by a shell of protein, phospholipids and cholesterol

  • They are too large to pass directly in blood stream, transported in lymphatic vessels

Immediately after a lipid containing meal the chylomicron concentration will rise causeing the blood to take on a milky appearance

37
Q

Where do chylomicrons transport lipids to to be stored?

A

Adipose cells

38
Q

What occurs if there is insufficient carbohydrate availab.e?

A

Not enough CHO for fat to be oxidized to enter TCA cycle and therefore FAT becomes acetone which is a ketone

Nutrition (10 decks)

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