Lipids & Proteins Flashcards
1
Q
What are lipids/fats/oils composed of?
A
C, H, O
2
Q
How much more energy do lipids provide compared to carbohydrates and proteins?
A
2.25 times more energy
3
Q
Are usually of animal origin (lard and tallow), can be in solid form
A
Fats
4
Q
Are from fat origin (vegetable oil, coconut oil), liquid form
A
Oils
5
Q
The higher the Feed Conversion Ratio, the _____ the energy
A
Poorer / lower
6
Q
Fatty acids that cannot be synthesized by the body
A
Essential fatty acids
7
Q
Source of fatty acids with vitamin-like role called the essential fatty acids
A
Lipids
8
Q
Involved in the formation of certain regulatory hormones
A
Essential fatty acids
9
Q
These are used as binders in making pellets
A
Fats
10
Q
What are lipids composed of
A
One molecule of glycerol
Three molecules of fatty acids
11
Q
Basic constituents of most other lipids which combine with glycerol to form fat or triglyceride
A
Fatty acids
12
Q
Functional group of Fatty acids
A
Carboxylic acid
13
Q
Fatty acids that do not contain double bonds which are found in fats such as lard and tallow
A
Saturated fatty acids
14
Q
Fatty acids that have one or more double bonds in their molecule
A
Unsaturated fatty acids
15
Q
Highest in omega-3
A
Linseed oil
16
Q
Precursors of vitamin D
A
Ergosterol & 7-dehydrocholesterol
17
Q
Enzyme that helps digest lactose
A
Lactase
18
Q
Catabolic process by which fatty acids molecules are broken down
A
Beta-oxidation
19
Q
The primary substrate for fat synthesis in ruminants
A
Glucose
20
Q
Opposite of lipid synthesis
A
Beta-oxidation
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
22
Q
What bond link amino acids together
A
Peptide bonds
23
Q
Building blocks of protein
A
Amino acids
24
Q
Connects glycerol and fatty acids
A
Ester
25
Simplest amino acid
Glycine
26
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
Scleroprotein
27
Are more or less strongly coiled and are soluble in water and salt solutions
Ex: histones in the nucleus, albumins and globulins
Scheroproteins
28
Contain amino acids which can be split-off relatively easy
Ex: metalloprotein in hemoglobin, phosphoproteins in casein
Conjugated proteins
29
Proteins that yield only amino acids or their derivatives upon hydrolysis
Simple proteins
30
These are proteins conjugated with a non-protein radical
Conjugated proteins
31
Conjugated to nucleic acid (DNA & RNA)
Nucleoproteins
32
Group of proteins with phosphate (casein of milk)
Phosphoproteins
33
Protein that contains a metal ion cofactor (cytochrome oxidase)
Metalloprotein
34
Protein conjugated to lipid
Lipoprotein
35
Protein which contains a nucleic acid derivative of riboflavin
Flavoprotein
36
Protein that contains oligosaccharide chains
Glycoprotein
37
Contain one amino acid and one carboxyl group
Neutral amino acids
38
Have an excess of carboxyl over amino groups
Acidic amino acids
39
Amino acids that possess an excess of basic groups
Basic amino acids
40
Amino acids that have imine functional group
Imino acids
41
Makes up 40% of tissue protein
Non-essential amino acids /
Dispensable amino acids
42
Amino acids which are needed by animals but can be synthesized by them in amounts sufficient for their needs
Non-essential amino acids /
Dispensable amino acids
43
Considered essential amino acids in poultry
Glutamic acid
Glycine
Proline
44
Amino acid which is present in the least amount in relation to the animal’s need for that particular amino acid
Limiting amino acid
45
First limiting amino acid of corn-soy diets in growing pigs
Lysine
46
Common limiting amino acids in poultry diets especially in corn-soy diets
Methionine & Cystine
47
Enzyme for digestion
Pepsin
48
Protein in blood plasma, synthesizes blood
Albumin
49
Keeps fluid from leaking out of bloodstream
Albumin
50
Group of proteins in blood, functions in blood clotting and fighting infection
Globulins
51
Supplies oxygen to the cells in the muscles
Myoglobin
52
Gives the muscle its pigment
Myoglobin
53
What activates pepsinogen into pepsin
HCl
54
An enzyme that aids in digestion
Trypsin
55
Limiting amino acid in swine
Lysine
56
In which solvents are lipids soluble
Ether
57
How do fats affect feed physical properties?
Reduce feed loss and improve palatability
58
TWO CLASSIFICATIONS OF LIPIDS
Saponifiable
Nonsaponifiable
59
What is the primary function of lipids in animal nutrition?
Source of concentrated energy
60
Esters of glycerol and three fatty acids
Triglyceride
61
Precursor of most steroids
Cholesterol
62
Where are bile acids derived from
Cholesterol synthesis in the liver
63
WHAT INFLUENCES LIPID DIGESTION IN NON-RUMINANTS
Age
Type
Chain length of fatty acids
64
What is formed from the activation of fatty acids?
Acetyl CoA
65
Where does Acetyl CoA enter for energy production
TCA cycle
66
How much ATP is produced from glucose compared to palmitate?
36 ATP from glucose
129 ATP from palmitate
67
What type of fat do ruminants deposit
Saturated fatty acids
68
Origin of the word protein
Proteios
69
What is crude protein
True protein + Non-protein nitrogen
70
Proteins composed only of amino acids
True protein
71
COMPOSITION OF PROTEINS
C, H, O, N, S, P
72
How many amino acids do proteins contain
More than 70
73
Fibrous proteins insoluble in water
Scleroproteins
74
Coiled proteins soluble in water
Scheroprotein
75
ALIPHATIC AMINO ACIDS
Glycine
Alanine
Valine
Leucine
76
Simplest carboxylic acid
Formic acid
77
High in fish oils
Omega-3 fatty acids
78
How is Ester formed
Reaction of glycerol and 3 molecules of FA
79
Major components of the bile that aid in the emulsification of fats in the small intestine
Bile acids
80
Steroid hormones secreted by the testis
Androgens
81
Steroid hormones secreted by the ovary
Estrogens
82
Steroid hormones secreted by the adrenal cortex
Glucocorticoids & Mineralocorticoids
83
Glucose enters the glycolytic pathway and is converted into _____
Pyruvate
84
CP formula
%N x 6.25
85
Young animals require _____ amount of amino acids to support growth of tissues
High
86
Protease inhibitor in raw soybeans
Trypsin
87
Protease inhibitor in rice bran
Phytic acid
88
These inhibitors limit the activity of enzymes for protein digestion
Protease inhibitors
89
Protease inhibitor in peas
Lectins
90
Protease inhibitors in by-product feeds
Fiber
91
Protease inhibitor in cereals and legumes
NSP
92
Excessive heat causes _____ reaction that leads to the binding of amino acids such as lysine with glucose or lactose rendering them biologically unavailable
Maillard / Browning reaction
93
End product of ruminants
Amino acid
94
Proteins that cannot undergo bypass action and is less likely to be digested by rumen microbes
By-pass protein
95
Can also be used as feed supplement
Urea
96
Helps in denaturing proteins for ruminants ONLY
Hydrochloric acid
97
Where is enterokinase secreted
Small intestine
98
Equivalent to glycolysis in ruminants
Fermentation
99
Used by the rumen bacteria to form bacterial protein
Ammonia
100
Site of volatile acid absorption in ruminants
Rumen
101
Site of volatile acid absorption in non ruminants
Large intestine
102
Where is urea excreted
Kidney through urine or recycled into the rumen by way of the saliva
103
Blood protein synthesized in liver
Albumin
104
Key organ in nitrogen metabolism
Liver
105
When ammonia reach the liver —>
Urea
106
Site of transamination
Mitochondria
107
Permits exchange of ammonia from an amino acid to the keto moiety of an alpha-keto acid
Transamination
108
Is the removal of amino group from amino acids
Deamination
109
Determines sequence of amino acids in the protein being formed
mRNA
110
Constitutes 2/3 of the mass of ribosome, part of the structure of ribosome which is the site of protein being formed
rRNA
111
Smallest of the RNAs; carries specific amino acid to be incorporated in the polypeptide chain
tRNA
112
Limiting amino acid in poultry
Methionine
113
Alleviates niacin deficiency through metabolic conversion to niacin
Tryptophan
114
A deficiency of any of the essential amino acids
Amino acid deficiency
115
This results from the addition to a low protein diet of one or more amino acids
Amino acid imbalance
116
One amino acid affects the requirement of another by interfering with its metabolism
Amino acid antagonism
117
occurs when stores of glucose in the liver and muscle are full
Lipid synthesis
