Nutrient Groups

Question 1

Three types of nutrients

Answer 1

Proteins, Lipids, and Carbohydrates

Question 2

Protein

Answer 2

Polymers of amino acids,

Utilization: digested by HCl and enzymes, absorbed as amino acids, regulated by the liver

functions of amino acids: synthesized into protein, utilized as energy

Question 3

Proteolytic enzymes

Answer 3

Produced from gastric, pancreatic, and mucosal tissues.
Endopeptidases: attack peptide bonds in interior of chain I.E. trypsin and pesin

Exopeptidases: attack terminal peptide linkages I.E. aminopeptidase and carboxypeptidase A and B

Question 4

Absorption of Amino Acids

Answer 4

Occurs at proximal 2/3 of intestine

primarily as amino acids (small quantities of proteins and peptides may be absorbed)

principally occurs by active transport although diffusion and pinocytosis also are other means of absorption

Question 5

Absorption of A.A. cont.

Answer 5

4 primary carrier systems in fish: neutral amino acids, basic, acidic, proline and hydroxyproline

Question 6

Amino Acids

Answer 6

divided into indispensable and dispensable groups

Question 7

Amino Acid Metabolism

Answer 7

free amino acids in blood are controlled by the liver and be used for:
protein synthesis
precursor of snythesis of other N-containing compounds
degraded with N excreted and carbon skeleton used for energy and/or syntheis of other compounds

Question 8

Protein Synthesis

Answer 8

Joining of amino acids by peptide bonds to form long chains. Characteristics determined by:
amino acid composition
chain length
arrangement of AA in chain

Question 9

Classification of proteins

Answer 9

Globular: albumins and globulins
Fibrous: sceloproteins like collagen and elastin
Membrane
Conjugated: lipoproteins, glycoproteins and nucleoproteins

Question 10

Protein and Amino Acid requirments

Answer 10

Most critical to quantify to insure proper growth and health. Once requirements are determined it may allow for flexibility in diet formulation

Question 11

Dietary Protein Requirments vary with:

Answer 11

Species
size
water temp.
protein quality
non-protein energy
feeding rate
natural foods