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Animal Nutrition AnSc 315 > Lipids > Flashcards

Lipids Flashcards

1
Q

What are lipids

A
  1. ether extract in proximate analysis
  2. organic compounds ( insoluble in water and soluble in organic compounds such as ether and chloroform)
  3. important in biochemical, physiological functions of an animal ( dietary sources of energy, constituent of cell membranes= phospholipids, fat-soluble vitamins, corticosteroid hormones, mediators of electron transport)
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2
Q

why do lipids have 2.25X more energy

A
  • contain more C and H in relation to O
  • a more concentrated source of energy = requires more oxygen, to oxidize products
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3
Q

what are some simple lipids

A
  • fatty acids
  • triacylglycerols, diacylglycerols, monocylglycerols
  • waxes = sterol esters (for lipid compounds not energy) non-sterol esters
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4
Q

what are waxes used for

A
  • functional starting point to build onto other molecules
  • not used for energy
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5
Q

what are compound lipids

A
  • phospholipids = phosphatidic acids, plasmalogens and sphingomyelins
  • glycolipids = lipids concentrated around a carbohydrate
  • lipoprotiens = lipid absorbtion in small intestine, transport of lipid molecules into the blood stream
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6
Q

what is the difference between unsaturated and saturated fatty acids

A
  • saturated do not have double bonds
  • unsaturdated have double bonds
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7
Q

what is the difference between a CIS and TRANS configuration

A
  • CIS = H on the second C is upwards
  • TRANS = H on the second carbon is facing down
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8
Q

what are some naturally occuring FAs in the CIS configuation

A
  • ruminant fats
  • partial hydrogenation ( solidify vegetable oils at room temp.
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9
Q

what are important saturdated fatty acids in the diet

A

16:0
18:0

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10
Q

what are important unsaturdated fatty acids in the diet

A

18:1 (n-9)
18:2 (n-6)
18:3 (n-3)

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11
Q

what are the two essential fatty acids in the body

A
  • linoleic acid (c18:2n-6) or C18: 2 triangle 9,12
  • a-linolenic acid (C18 : 3n-3) or c18: 3 triangle 3,6,9
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12
Q

what do animals lack?

A
  • triangle 12 and triangle 15 desaturase enzymes
  • have desaturase activity
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13
Q

what is linoleic acid used for

A
  • dietary supply of EFA
  • arachidonic acid synthesis
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14
Q

what are symptoms of essential fatty acid deficiency?

A
  • retarded growth
  • kidney lesions
  • dermatitis of back and feet
  • necrosis of tail
  • reproductive failure
  • early death
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15
Q

what does omega 3 and 6 contribute too

A
  • physiological functions = brain development, anti-carcinogenic and anti-atherosclerosis
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16
Q

what is said to happen with an over production of omega 3 and 6

A
  • excessive amounts of omega 6 is linked to cancer and heart disease
  • but together they have positive effects on cardiovascular disease and cancer
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17
Q

what is the lipid content of plants

A
  • relatively low, except oilseeds
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18
Q

what is the lipid concentration of animal tissues

A
  • relatively large amounts in animal tissues = in adipose tissues, major energy source
  • amount is variable = diet, age and physiological state
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19
Q

what is the difference between a dry and lactating animal with adipose tissue storage

A
  • a dry animal will have a higher adipose tissue because a lactating animal uses lipid storage for milk production
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20
Q

what are major functions of fatty acids/ lipids in the body

A
  • long-term energy reserves
  • insulation
  • a structural component of the cell membranes
  • component of enzyme systems
  • component of steroid hormones
  • fat-soluble vitamin absorption, synthesis
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21
Q

what is a fat

A
  • solid at room temperature
  • longer chain 18-20 no C=C bonds
  • saturated
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22
Q

what is an oil

A
  • liquid at room temperature
  • 12,14, 16, shorter chains
  • double bonds
  • unsaturated
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23
Q

what is esterfied

A
  • fatty acid attached to glycerole back bone
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24
Q

what is non esterfied

A
  • free fatty acids that is no longer attached to the back bone
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25
Q

what is a phospholipid

A
  • polar head group contianing N base
  • phosphate group
  • contains hydrophobic and hydrophilic end
  • provides structure
  • allows for selective permeability of the membrane through lipid bylayer
  • lipid transport as part of lipoprotiens
26
Q

what is a lipoprotein

A
  • hydrophobic core
    hydrophilic surface monolayer
  • lipid transport in blood
  • single layer not lipid bilayer
27
Q

what is a glycolipid

A
  • glucose and galactose ( FA, N base)
  • structural role in cells
  • cerebrosides, gangliosides found predominantly in the brain and medullary shealths of nerve tissue
28
Q

where do animals usually get glypolipids

A
  • from grasses and other forages that are rich in glycolipids
29
Q

what are sterols/steroids

A
  • cholesterole in free form
  • 4 ring structure
  • important building block in moderation
  • precursor for vitamin D synthesis
30
Q

what is the role of fat in fat-soluable vitamin nutrition

A
  • mixed micelles formed during absorbtion of fatty acids contain fat soluable vitamins (retinol Vit A, Vit D Vit E and Vit K)
31
Q

what is the difference between lipid based synthesis in animals vs plants

A

animals - highly saturdated
plants - highly unsaturated

32
Q

where are the different type of lipids found

A
  1. tryglycerides = cereal grains, oilseeds and animal fats
  2. glycolipids = forages (4-6%) of DM is lipid
  3. phospholipids = high in ruminal bacteria
33
Q

what is the carbon count in different fatty acids

A
  • short chain fatty acids = up to 8 chains
  • medium chain fatty acids = 10-16 carbons
  • long chain fatty acids = equal to or greater then 18 carbons
34
Q

what is the digestibility of fats and oils

A
  • most fats, oils are highly digestible
  • digestibility is affected by the degree of saturation (unsaturdated are more digestible)
  • increasinf chain length increases digestibility
35
Q

why does saturated lipids have low digestibility

A
  • there is no kinks without c=c so they pack tighter together and dont allow enzymes to penetrate
36
Q

why do unsaturated lipids have a higher digestibility

A
  • as the degree of double bonds goes up, the kinks increase and they are more easily broken down
37
Q

why are lipids added to livestock diets

A
  • provide energy
  • increase palatibility
  • provide fat-soluable vitamins
  • provide essential fatty acids
  • alleviate heat stress
  • dust control
  • lubrication
  • improve diet handling
38
Q

how does putting lipids in teh diet help to alleviate heat stress

A
  • ## it creates a low heat increment = increasing the feed intake
39
Q

how does adding lipids reduce dust

A
  • increases palatability
  • improve air quality
40
Q

what is the usual lipid concentration in diets? what % is supplimented

A
  • 2-4%
  • adding 3-5% brings it up to 6-7%
41
Q

where is the location of lipid digestion

A
  • primarily in the small intestine
  • lingusl lipase(serous gland) and gastric lipase (stomach wall) will also play a minor role
42
Q

how does the stomach initiate emulsification

A
  • produced with salivia, small breakdown because its not in th mouth very long
  • cheif cells in stomach wall release gastric lipase for emulsification
  • muscle contractions begin emulsification
43
Q

what are the phases of lipid digestion

A
  • emulsification (large fat globules into tiny droplets )
  • hydrolysis
  • micelle formation
  • absorbtion
44
Q

what is the role of bile salts

A
  • created in the liver, stored in the gallbladder
  • facilitates emulsification
  • reabsorbed through the ileum
45
Q

what is the role of co-lipase

A
  • knocks off teh bile salt in order to absorb the fat globule
  • products are non esrerfied fatty acids, monoglycerydes, diglycerides and cholesterole
  • these combine with bile acids and phosphorus to form micelles
46
Q

what is the structure of a micelle

A
  • bile salts form the edge of micelle (contains the end products in the core)
  • NEFA, monoglycerides, cholesterol, lysophospholipids exist in bilayer inside micelle (hydrophilic end pointed out and interacts with aqueous environment)
    micelles interact with microvilli at apical membrae to release contents (are not absorbed)
  • bile salts reabsorbed in ileum for reuse
  • micelles release contents for absorbtion - entrocye the synthesis at endoplasmic reticulum - absorbed by the lymphatic system
47
Q

chylomicron structure

A
  • transports dietary lipids
    90% tryglycerides
    4% phospholipid
    5% cholesterole
    1% protien
  • released into lymphatic circulation cia exocytosis
  • used to transfer dietary lipids
48
Q

what is the mechanism of absorbtion

A
  • not clearly understood
  • passive diffusion
  • fatty acid transport proteins (FATP 1-4)
  • facilitate absorbtion of fatty acids
  • not energy dependednt
49
Q

how are dietary fats transported

A
  • chylomicrons transport TG to adipose tissues and they are stored as fat
  • lipoprotein lipase expressed in adipose tissue hydrolyze TG to NEFA and glycerole
  • NEFA are released into the bloodstream and can be used for peripheral tissue for energy and fat synthesis
  • glycerole used for energy
50
Q

sequential B oxidation of oleic acid

A
  • fatty acyl-CoA cleaved to released acetyl CoA = dehydrogenase (removes 2 carbon units)
  • complete oxidation of palmitic acid yields 106 moles of atp
51
Q

what happens if there is an over production of Acetyle CoA

A
  • generally happens during a low carb diet = forces body to break down adipose tissue and it exceeds the TCA cycle requirement
  • creates keotene bodies (as an over flow pathway )
  • acetoacetate, B hydroybutyrate and acetone
  • ketones get ecreated
  • creates a smell
52
Q

what is the function of lipoprotein lipase

A
  • breaks down tryglycerides into 3 fatty acids
  • can be used for energy or glucose
  • betaoxidation - yeilds ATP for energy
  • can also be synthesized to reform other fatty acids
  • converted in acetyl coa
  • maonyl coa + 2 carbon units in the form of acetly coa synthesis of fatty acids
53
Q

what is biohydrogenation of free fatty acids

A

-requires a free COOH group
- addition of 2 H to break c=c and take unsaturated fatty acids to saturdated fatty acids

54
Q

how does biohydrogenation alter methanogenesis

A
  • methane production in the rumen
  • reduce methane production because it uses up hydrogen
  • diet high in unsaturdated molecules to cut down methane production
55
Q

what are key biohydrogenated intermediates

A
  • trans 10 C18:1 (rumenic acid) ; trans 10, cis 12 CLA (anti- liponegic - suppresses in adipose and mammary gland, supress milke fat synthesis)
  • trans 11 c18:1 (vaccenic acid) - synthesis of cis-9, trans 11 CLA in adipose tissue - out of rumen into the small intestine - adds c=c
  • cis 9 trans 11 CLA = use tissue in mammary glands can synthesis cis 9 trans 11, delta 9 unsatrdated enzyme
56
Q

what are health benefits of CLA

A
  • reduce blood pressure
  • reduce cancer
  • gut health
  • reduce plack build up
  • reduce cholesterole
57
Q

how much additional lipids can ruminants be fed

A
  • 6-7% maximum of the total diet
58
Q

what happens if to much fat is added into the diet

A
  • impared rumen function = reduced fiber digestion
  • reduced production of VFA’s
  • reduces DMI and milk yeild
  • milk fat depression - trans fatty acids produced in the rumen, absorbed in the small intestine and inhibit milke fat synthesis
59
Q

what arethe two mechanisms involved in reduced fibre digestion

A
  1. form layer around feed particles (microbes are unable to digest)
  2. reduce protozoa populations in rumen ( unsaturdated fats are toxic to protozoa)
60
Q
A

Animal Nutrition AnSc 315 (9 decks)

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