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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
Hormones of lipid digestion (3)
Secretin Pancreozymin Cholecystokinin
26
Bile (4)
made in liver cholesterol, bile acids and bilirubin make it stored in gallbladder recycled from ileum
27
Steps in Lipid digestion
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
Enzymes for after emulsifying
pancreatic lipase cholesterol esterase phospholipase
29
Pancreatic lipase
breaks down triglycerides acts on positions 1 and 3 But it can break down into 3 FFAs
30
Cholesterol Esterase
hydrolyzes FA from cholesterol esters | only unbound Cholesterol is absorbed
31
Phospholipase
Hydrolyzes FA | Phospholipids are mainly undigested and mainly make up chylomicrons and micelles
32
Final products of digestion
glycerol, FFAs, monoglycerides, free cholesterol and phosphoric acid
33
Bile salts (4)
Cholic Acid Deoxycholic Acid Taurocholic Acid (taurine) Glycoholic Acid (glycine)
34
Micelles
small spherical globules of 20-50 molecules of bile salt | form a ring around the fatty acid to make them
35
Lipid Absorption
``` 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
Chylomicrons (2)
transport lipids from the guts throught blood to adipose tissue released from lymphatic vessels through thoracic duct
37
Lipoprotein lipase (2)
on vessel walls and cleaves TG from chylomicrons | The broken down TAG can then go through the cell wall into the adipose tissue
38
Summary of Lipid digestion (7)
Hormones -- Bile --- emulsification ---- enzymes --- micelle --- chylomicron ---- lipoprotien
39
Omega-3-FA (3)
``` Alpha - linoleic Acid (ALA) Eicosapentaenoic Acid (EPA) Docoahexaenoic Acid (DHA) ```
40
Omega-6-FA (2)
``` Linoleic Acid (C18:2) Arachidonic Acid (C20:4) ```
41
Sources of Omega 6 (5)
``` Corn Safflower Cottonseed Sesame Sunfower ```
42
Eicosanoids (4)
from C20:4 help regulate blood pressure and clot formation immune responses make prostaglandins, thromboxanes
43
Health benefits of Omega 3 (11)
``` Stroke diabetes improves retina function depression attention deficit disorder mental illnes weight loss arthritis osteoporosis cancer alzeimers ```
44
sources of Omega 3 (6)
``` fish flaxseed canola seed soybeans walnuts wheat germ ```

Nutrition (6 decks)

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