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ZOOT 1105 > Lipids & Proteins > Flashcards

Lipids & Proteins Flashcards

1
Q

What are lipids/fats/oils composed of?

A

C, H, O

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2
Q

How much more energy do lipids provide compared to carbohydrates and proteins?

A

2.25 times more energy

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3
Q

Are usually of animal origin (lard and tallow), can be in solid form

A

Fats

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4
Q

Are from fat origin (vegetable oil, coconut oil), liquid form

A

Oils

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5
Q

The higher the Feed Conversion Ratio, the _____ the energy

A

Poorer / lower

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6
Q

Fatty acids that cannot be synthesized by the body

A

Essential fatty acids

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7
Q

Source of fatty acids with vitamin-like role called the essential fatty acids

A

Lipids

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8
Q

Involved in the formation of certain regulatory hormones

A

Essential fatty acids

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9
Q

These are used as binders in making pellets

A

Fats

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10
Q

What are lipids composed of

A

One molecule of glycerol
Three molecules of fatty acids

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11
Q

Basic constituents of most other lipids which combine with glycerol to form fat or triglyceride

A

Fatty acids

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12
Q

Functional group of Fatty acids

A

Carboxylic acid

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13
Q

Fatty acids that do not contain double bonds which are found in fats such as lard and tallow

A

Saturated fatty acids

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14
Q

Fatty acids that have one or more double bonds in their molecule

A

Unsaturated fatty acids

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15
Q

Highest in omega-3

A

Linseed oil

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16
Q

Precursors of vitamin D

A

Ergosterol & 7-dehydrocholesterol

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17
Q

Enzyme that helps digest lactose

A

Lactase

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18
Q

Catabolic process by which fatty acids molecules are broken down

A

Beta-oxidation

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19
Q

The primary substrate for fat synthesis in ruminants

A

Glucose

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20
Q

Opposite of lipid synthesis

A

Beta-oxidation

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21
Q

Are compounds which are not true protein in nature but contain Nitrogen that can be converted to protein by bacterial action

A

NPN
Non-protein Nitrogen

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22
Q

What bond link amino acids together

A

Peptide bonds

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23
Q

Building blocks of protein

A

Amino acids

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24
Q

Connects glycerol and fatty acids

A

Ester

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25
Q

Simplest amino acid

A

Glycine

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26
Q

Have a fiber structure and are insoluble in water; serve predominantly as supporting and ground substances

Ex: keratin in hair, collagens and elastins in connective tissue

A

Scleroprotein

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27
Q

Are more or less strongly coiled and are soluble in water and salt solutions

Ex: histones in the nucleus, albumins and globulins

A

Scheroproteins

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28
Q

Contain amino acids which can be split-off relatively easy

Ex: metalloprotein in hemoglobin, phosphoproteins in casein

A

Conjugated proteins

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29
Q

Proteins that yield only amino acids or their derivatives upon hydrolysis

A

Simple proteins

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30
Q

These are proteins conjugated with a non-protein radical

A

Conjugated proteins

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31
Q

Conjugated to nucleic acid (DNA & RNA)

A

Nucleoproteins

32
Q

Group of proteins with phosphate (casein of milk)

A

Phosphoproteins

33
Q

Protein that contains a metal ion cofactor (cytochrome oxidase)

A

Metalloprotein

34
Q

Protein conjugated to lipid

A

Lipoprotein

35
Q

Protein which contains a nucleic acid derivative of riboflavin

A

Flavoprotein

36
Q

Protein that contains oligosaccharide chains

A

Glycoprotein

37
Q

Contain one amino acid and one carboxyl group

A

Neutral amino acids

38
Q

Have an excess of carboxyl over amino groups

A

Acidic amino acids

39
Q

Amino acids that possess an excess of basic groups

A

Basic amino acids

40
Q

Amino acids that have imine functional group

A

Imino acids

41
Q

Makes up 40% of tissue protein

A

Non-essential amino acids /
Dispensable amino acids

42
Q

Amino acids which are needed by animals but can be synthesized by them in amounts sufficient for their needs

A

Non-essential amino acids /
Dispensable amino acids

43
Q

Considered essential amino acids in poultry

A

Glutamic acid
Glycine
Proline

44
Q

Amino acid which is present in the least amount in relation to the animal’s need for that particular amino acid

A

Limiting amino acid

45
Q

First limiting amino acid of corn-soy diets in growing pigs

46
Q

Common limiting amino acids in poultry diets especially in corn-soy diets

A

Methionine & Cystine

47
Q

Enzyme for digestion

48
Q

Protein in blood plasma, synthesizes blood

49
Q

Keeps fluid from leaking out of bloodstream

50
Q

Group of proteins in blood, functions in blood clotting and fighting infection

51
Q

Supplies oxygen to the cells in the muscles

52
Q

Gives the muscle its pigment

53
Q

What activates pepsinogen into pepsin

54
Q

An enzyme that aids in digestion

55
Q

Limiting amino acid in swine

56
Q

In which solvents are lipids soluble

57
Q

How do fats affect feed physical properties?

A

Reduce feed loss and improve palatability

58
Q

TWO CLASSIFICATIONS OF LIPIDS

A

Saponifiable
Nonsaponifiable

59
Q

What is the primary function of lipids in animal nutrition?

A

Source of concentrated energy

60
Q

Esters of glycerol and three fatty acids

A

Triglyceride

61
Q

Precursor of most steroids

A

Cholesterol

62
Q

Where are bile acids derived from

A

Cholesterol synthesis in the liver

63
Q

WHAT INFLUENCES LIPID DIGESTION IN NON-RUMINANTS

A

Age
Type
Chain length of fatty acids

64
Q

What is formed from the activation of fatty acids?

A

Acetyl CoA

65
Q

Where does Acetyl CoA enter for energy production

66
Q

How much ATP is produced from glucose compared to palmitate?

A

36 ATP from glucose
129 ATP from palmitate

67
Q

What type of fat do ruminants deposit

A

Saturated fatty acids

68
Q

Origin of the word protein

69
Q

What is crude protein

A

True protein + Non-protein nitrogen

70
Q

Proteins composed only of amino acids

A

True protein

71
Q

COMPOSITION OF PROTEINS

A

C, H, O, N, S, P

72
Q

How many amino acids do proteins contain

A

More than 70

73
Q

Fibrous proteins insoluble in water

A

Scleroproteins

74
Q

Coiled proteins soluble in water

A

Scheroprotein

75
Q

ALIPHATIC AMINO ACIDS

A

Glycine
Alanine
Valine
Leucine

ZOOT 1105 (4 decks)

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