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Nutrition > Thacker Lipids > Flashcards

Thacker Lipids Flashcards

1
Q

Oils are made of

A

Short chain unsaturated fatty acids

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2
Q

Fats are made of

A

long chain saturated fatty acids

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3
Q

Stearic Acid

A

C18:0

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4
Q

Palmic Acid

A

C16:0

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5
Q

Acetic Acid

A

C2:0

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6
Q

Butryic Acid

A

C4:0

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7
Q

Linoleic Acid

A

C18:2

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8
Q

Oleic Acid

A

C18:1

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9
Q

Arachidonic Acid

A

C20:4

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10
Q

Linolenic

A

C18:3

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11
Q

FA digestibility is affected by… (3)

A

position on FA (beta is the least digested)
more digestion for shorter chain
more digestion for more unsaturated

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12
Q

Sources of lipids in Feeds (3)

A
  1. Rendering (animal fats)
  2. Hydrolyzed animal fat (soap making)
  3. Off-grade vegetable oils
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13
Q

Details of the rendering industry (2)

A
  1. separates bone from fat and protein

2. yields fat and protein meal

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14
Q

Feed lipid categories (6)

A 
Animal fat
Poultry fat
blended feed fat
vegetable oils
blended animal and vegetable fats
vegetable soapstock
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15
Q

Reasons for lipid supplementation (12)

A
  1. provide energy (2.25 more than a starch)
  2. Increase palatablilty
  3. Provide fat soluble vitamins
  4. Essential FAs (linolenic, linoleic, arachidonic)
  5. Alleviate heat stress - the decreased heat increment allows them to eat without feeling hot in the heat
  6. Dust control
  7. Lubrication of feed equipment (last long)
  8. Improve diet handling (pellets, no crumbling)
  9. Pigment (egg yolks) - carries carotenoids
  10. Reduce mortality at birth (fat stores, milk production, milk fat)
  11. Laxative (prevents constipation and therefore mastitis in pigs)
  12. Bloom in show animals (hair quality)
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16
Q

Functions of Essential FA (5)

A
  1. lipid transport
  2. make connective tissue
  3. structural component in mitochondria
  4. in enzyme systems
  5. in prostaglandins
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17
Q

Symptoms of not having Essnt. FAs (5)

A
  1. kidney lesion
  2. dermatitis on back and feet
  3. cessation of growth
  4. necrosis of tail
  5. reproductive failure
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18
Q

Hydrolytic Rancidity (3)

A

ester cleaves between glycerol and FFA by lipase
problem in oats
gives off flavor and odor in milk and butter from butyric acid
reason - we taste FFA more than TG and the tongue is very sensitive to butyric acid

19
Q

Oxidative Rancidity

A
  1. oxygen reacting with UFA to make ketones and aldehydes
  2. free radical mechanism
  3. loss of Essent. FA activity
  4. accelerated by pro-oxidants (heat, UV, moisture, heavy metals)
  5. prevented by anti-oxidants (Vit E, Ethoxquin, BHT, BHA, etc)
20
Q

Determining lipid quality (9)

A
  1. Titre - measuring solidification point in temperature (tallow is over 40, grease is under)
  2. Iodine value - high iodine number tells high unsaturation
  3. Saponification number
  4. Total Fatty Acids - FFA and those on Glycerol
  5. Free Fatty Acids - high value should concern about rancidity
  6. Moisture - accelerates rancidity
  7. Impurities - create tank sludge (fiber, hair, bone, etc)
  8. Unsaponifiable Material - lowers the energy value of fat (steroids, waxes, pigments, vitamins)
  9. Reichert-Meissl number
21
Q

Effect of chain length on Melting point of a lipid

A

the longer the chain, the higher the melting point

22
Q

Saponification number

A

number of mg of NaOH to saponify 1 g of fat

It takes more NaOH to saponify shorter chain lipids (shorter chains are more liquid and need more to be solid)

23
Q

Reichert-meissl number

A

number of 0.1 N alkali to neutralize 5 g of water soluble VFAs
to detect adulteration of butterfat

24
Q

Lipid digestion location

A

small intestine (too low pH in the stomach)

25
Q

Hormones of lipid digestion (3)

A

Secretin
Pancreozymin
Cholecystokinin

26
Q

Bile (4)

A

made in liver
cholesterol, bile acids and bilirubin make it
stored in gallbladder
recycled from ileum

27
Q

Steps in Lipid digestion

A

digested in SI
Bile emulsifies the lipids using the enzymes (lipases)
Absoprtion (short chain are soluble and readily absorbed, long chain need micelles which are bile acids and lipids)

28
Q

Enzymes for after emulsifying

A

pancreatic lipase
cholesterol esterase
phospholipase

29
Q

Pancreatic lipase

A

breaks down triglycerides
acts on positions 1 and 3
But it can break down into 3 FFAs

30
Q

Cholesterol Esterase

A

hydrolyzes FA from cholesterol esters

only unbound Cholesterol is absorbed

31
Q

Phospholipase

A

Hydrolyzes FA

Phospholipids are mainly undigested and mainly make up chylomicrons and micelles

32
Q

Final products of digestion

A

glycerol, FFAs, monoglycerides, free cholesterol and phosphoric acid

33
Q

Bile salts (4)

A

Cholic Acid
Deoxycholic Acid
Taurocholic Acid (taurine)
Glycoholic Acid (glycine)

34
Q

Micelles

A

small spherical globules of 20-50 molecules of bile salt

form a ring around the fatty acid to make them

35
Q

Lipid Absorption

A 
micelle integrates into brush border to be disrupted
lipid goes into mucosa
bile (ferry) is absorbed at the ileum
(once inside the enterocyte)
Reform into TAGs
TAGs go into chylomicrons
36
Q

Chylomicrons (2)

A

transport lipids from the guts throught blood to adipose tissue
released from lymphatic vessels through thoracic duct

37
Q

Lipoprotein lipase (2)

A

on vessel walls and cleaves TG from chylomicrons

The broken down TAG can then go through the cell wall into the adipose tissue

38
Q

Summary of Lipid digestion (7)

A

Hormones – Bile — emulsification —- enzymes — micelle — chylomicron —- lipoprotien

39
Q

Omega-3-FA (3)

A 
Alpha - linoleic Acid (ALA)
Eicosapentaenoic Acid (EPA)
Docoahexaenoic Acid (DHA)
40
Q

Omega-6-FA (2)

A 
Linoleic Acid (C18:2)
Arachidonic Acid (C20:4)
41
Q

Sources of Omega 6 (5)

A 
Corn
Safflower
Cottonseed
Sesame
Sunfower
42
Q

Eicosanoids (4)

A

from C20:4
help regulate blood pressure and clot formation
immune responses
make prostaglandins, thromboxanes

43
Q

Health benefits of Omega 3 (11)

A 
Stroke
diabetes
improves retina function
depression
attention deficit disorder
mental illnes
weight loss
arthritis
osteoporosis
cancer
alzeimers
44
Q

sources of Omega 3 (6)

A 
fish
flaxseed
canola seed
soybeans
walnuts
wheat germ

Nutrition (6 decks)

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