Main components of the diet

Question 1

fiber

Answer 1

carbohydrate or carb-containing compounds that are not susceptible to mammal enzymes, very diverse because plants are very diverse, examples: cellulose and many glucose molecules, cellulose and hemicellulose make up plant cell walls

Question 2

Structural carbohydrates

Answer 2

pectin and fructan, pectin is a matrix carbohydrate in between cells, fructan is mostly fructose units found in cool season grasses.

Question 3

sugars

Answer 3

Monosaccharides=glucose, fructose, galactose

disaccharide=2 sugars together ex. sucrose, lactose, maltose

Question 4

sucrose

Answer 4

glucose+fructose

Question 5

lactose

Answer 5

glucose+galactose

Question 6

maltose

Answer 6

glucose+glucose

Question 7

starch

Answer 7

polysaccharide with many glucose molecules linked together with bands that are mostly susceptible to mammalian enzymes, inside the cell, not all the same (some plants package starch differently), amyl- means starch

Question 8

protein

Answer 8

many amino acids linked together, polypeptide=protein, amino acid=C,H,O and Nitrogen, dietary AA are usually classified as essential (indispensable)-essential in the diet and nonessential (dispensable)-not essential in diet but might be essential the horse, can be synthesized by animal meets needs
high amount of EA=high protein quality

Question 9

fats

Answer 9

usually in the form of a glyceride (a fatty acid attached to a glycerol-3carbon structure), fatty acids in feeds are described by chain length (length affects ease of absorption),types of bonds b/t carbons and location of double bond b/t carbons

Question 10

lengths of fatty acids

Answer 10

short: < 6 C
medium 6-12 C
long12 < C

Question 11

types of bonds b/t carbons (fatty acids

Answer 11

saturated-no double bonds
unsaturated-double bonds b/t some carbons
polyunsaturated-more than one double bond (POFA)