animal science 118 nutrition
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Animal Science 118Animal Science 118Nutrition
Chris EllasonChris Ellason
Nutrient Classes Nutrient Classes
WaterWater Carbohydrates (CHO)Carbohydrates (CHO) Lipids (Fat or Ether Extract)Lipids (Fat or Ether Extract) ProteinProtein MineralsMinerals VitaminsVitamins
WaterWater
The most important but most taken for The most important but most taken for granted nutrientgranted nutrient
Cheapest most abundant nutrientCheapest most abundant nutrient Animals will die faster due to lack of water than Animals will die faster due to lack of water than
any other nutrientany other nutrient 65 - 85% of animal weight at birth 45 - 65 - 85% of animal weight at birth 45 -
60% at maturity60% at maturity Percentage decreases as percent fat Percentage decreases as percent fat
increasesincreases
WaterWater
Makes up 90 - 95% of bloodMakes up 90 - 95% of blood 3 Locations of water in body tissue3 Locations of water in body tissue
Intracellular waterIntracellular water Greatest % of body water (40%)Greatest % of body water (40%)
Extracellular waterExtracellular water Water in urinary and GI tractWater in urinary and GI tract
Water FunctionsWater Functions
Transportation of nutrients and Transportation of nutrients and excretionsexcretions
Chemical reactionsChemical reactions Body temperature regulationBody temperature regulation Lubrication of joints and organs in Lubrication of joints and organs in
body cavitybody cavity
Water IntakeWater Intake
Water Consumption of Unstressed Water Consumption of Unstressed animalsanimals Swine - 1.5 to 3 gal/hd/dSwine - 1.5 to 3 gal/hd/d Sheep - 1 to 3 gal/hd/dSheep - 1 to 3 gal/hd/d Cattle - 10 - 14 gal/hd/dCattle - 10 - 14 gal/hd/d
Water TurnoverWater Turnover
In ruminants, body water turnover is In ruminants, body water turnover is about 7 daysabout 7 days
Nonruminants have a more rapid Nonruminants have a more rapid turnover due to less water in the GITturnover due to less water in the GIT
Slower turnovers are seen in very Slower turnovers are seen in very tolerant animals such as camels and tolerant animals such as camels and some sheepsome sheep
Carbohydrates (CHO)Carbohydrates (CHO)
Made up of C, H and OMade up of C, H and O Makes structural components of plantsMakes structural components of plants Formed by PhotosynthesisFormed by Photosynthesis
Generally provide 50 to 75% of dry Generally provide 50 to 75% of dry matter of food in an animals dietmatter of food in an animals diet
6CO2 + 6H2O + 686kcal = C6H12O6 + 6O2
CHOCHO
Sugars, starches, & celluloseSugars, starches, & cellulose Simple CHOs, such as Starch, are easily Simple CHOs, such as Starch, are easily
digested and supply the major source of digested and supply the major source of energy for swine and poultryenergy for swine and poultry
More complex CHO, such as cellulose, are More complex CHO, such as cellulose, are not easily digested and require a microbial not easily digested and require a microbial interaction for effective utilizationinteraction for effective utilization
Grazing ruminants can make the most Grazing ruminants can make the most effective use of forageseffective use of forages
CHOCHO
2 classes2 classes Fibrous (contains cellulose)Fibrous (contains cellulose)
Coastal Hay, alfalfa, cottonseed hullsCoastal Hay, alfalfa, cottonseed hulls Readily availableReadily available
Milo, Corn, Barley, WheatMilo, Corn, Barley, Wheat
Carbohydrate ClassificationCarbohydrate Classification
Monosaccharides: simple sugarsMonosaccharides: simple sugars Hexoses (6 C)Hexoses (6 C)
Glucose Glucose FructoseFructose GalactoseGalactose MannoseMannose
Pentoses (5 C)Pentoses (5 C) ArabinoseArabinose XyloseXylose
Carbohydrate ClassificationCarbohydrate Classification
Disaccharides: 2 sugar molecules linked Disaccharides: 2 sugar molecules linked togethertogether Sucrose (glucose & fructose)Sucrose (glucose & fructose) Maltose (2 glucose)Maltose (2 glucose) Lactose (glucose & galactose)Lactose (glucose & galactose)
Polysaccharides: Many sugars linked Polysaccharides: Many sugars linked togethertogether Starch: readily digestibleStarch: readily digestible Cellulose: requires bacterial action to break downCellulose: requires bacterial action to break down
Carbohydrate DigestionCarbohydrate Digestion
Only Monosaccharides can be Only Monosaccharides can be absorbedabsorbed
Nonruminant CHO DigestionNonruminant CHO Digestion
Salivary AmylaseSalivary Amylase Pancreatic AmylasePancreatic Amylase Other Carbohydrases - cannot Other Carbohydrases - cannot
breakdown Cellulose because of breakdown Cellulose because of glucose-4-glucose-4--glucoside linkage-glucoside linkage When the –OH group on the anomeric When the –OH group on the anomeric
carbon is on the same side of the ring as carbon is on the same side of the ring as the terminal –CHthe terminal –CH22OHOH
Alpha vs beta linkageAlpha vs beta linkage
Nonruminant CHO Nonruminant CHO AbsorptionAbsorption
Glucose and Galactose are readily Glucose and Galactose are readily absorbedabsorbed
Most monosaccharides are converted Most monosaccharides are converted to glucose in SI mucosato glucose in SI mucosa
Very high percent of absorption Very high percent of absorption occurs in first two sections of SIoccurs in first two sections of SI
Ruminant CHO DigestionRuminant CHO Digestion
What’s the difference from What’s the difference from nonruminants?nonruminants?
Ruminant CHO DigestionRuminant CHO Digestion
Very little if any Salivary AmylaseVery little if any Salivary Amylase Lower amounts of Pancreatic Lower amounts of Pancreatic
AmylaseAmylase Bacteria in rumen have Bacteria in rumen have cellulasecellulase Conversion of CHO to VFAsConversion of CHO to VFAs 75 - 80% of ruminant energy is from 75 - 80% of ruminant energy is from
VFAsVFAs
VFA MetabolismVFA Metabolism
There are 3 major VFAsThere are 3 major VFAs AcetateAcetate PropionatePropionate ButyrateButyrate
They occur in concentration as listed They occur in concentration as listed aboveabove
VFA MetabolismVFA Metabolism
How do the relative concentrations of How do the relative concentrations of these change?these change? As grain increases in the diet, As grain increases in the diet,
propionate increasespropionate increases As fiber increases in the diet, acetate As fiber increases in the diet, acetate
and butyrate increaseand butyrate increase
Fat or Lipid MetabolismFat or Lipid Metabolism
Fatty Acids can range from 2 to 24 C Fatty Acids can range from 2 to 24 C in lengthin length
Saturated Fatty AcidsSaturated Fatty Acids No double bonds in the chainNo double bonds in the chain Solid at room temperatureSolid at room temperature Butyric AcidButyric Acid Stearic AcidStearic Acid
Lipid MetabolismLipid Metabolism
Unsaturated Fatty AcidsUnsaturated Fatty Acids One or more pairs of C have double One or more pairs of C have double
bondsbonds Liquid at room temperatureLiquid at room temperature Number of double bonds denoted in Number of double bonds denoted in
namename Oleic Acid (C18:1)Oleic Acid (C18:1) Linoleic Acid (C18:2)Linoleic Acid (C18:2)
Lipid FunctionsLipid Functions
Supply EnergySupply Energy source of essential fatty acidssource of essential fatty acids carry fat soluble vitaminscarry fat soluble vitamins cell membrane structurecell membrane structure hormone precursorhormone precursor
Lipid MetabolismLipid Metabolism
As saturation increases melting point As saturation increases melting point decreasesdecreases
Iodine number denotes degree of Iodine number denotes degree of unsaturationunsaturation Ex C18:1Ex C18:1
Lipid MetabolismLipid Metabolism
Upper Small Intestine is major site of Upper Small Intestine is major site of absorptionabsorption
Differences in Ruminant and Differences in Ruminant and nonRuminantnonRuminant Lypolysis occurs further up the tract in the Lypolysis occurs further up the tract in the
ruminantruminant In nonruminant occurrence is in small In nonruminant occurrence is in small
intestineintestine Fatty acids are neutralized in the rumen Fatty acids are neutralized in the rumen
Lipid MetabolismLipid Metabolism
Ruminants utilize essential fatty acids Ruminants utilize essential fatty acids much more efficiently than much more efficiently than nonruminantsnonruminants
This is important due to extreme This is important due to extreme hydrolysis happening in the rumenhydrolysis happening in the rumen
Ruminants store 27 to 29% of fat as Ruminants store 27 to 29% of fat as 18:018:0
This % is only about 5 in nonruminantsThis % is only about 5 in nonruminants
Lipid MetabolismLipid Metabolism
Essential Fatty AcidsEssential Fatty Acids Linoleic acid (C18:2)Linoleic acid (C18:2) Linolenic acid (C18:3)Linolenic acid (C18:3) Arachidonic acid (C20:4) - Can be Arachidonic acid (C20:4) - Can be
synthesized from linoleic therefore only synthesized from linoleic therefore only required if linoleic is absentrequired if linoleic is absent
ProteinProtein
StructureStructure ClassificationClassification TerminologyTerminology Protein QualityProtein Quality Protein Quality RuminantsProtein Quality Ruminants Digestion and MetabolismDigestion and Metabolism
Protein StructureProtein Structure
AllAll proteins have one common proteins have one common propertyproperty
AllAll are made up of chains of amino are made up of chains of amino acidsacids
Essential Amino AcidsEssential Amino Acids
22 Amino Acids total22 Amino Acids total 10 are Essential10 are Essential Pvt Tim HallPvt Tim Hall
Essential Amino AcidsEssential Amino Acids
PhenylalaninePhenylalanine ValineValine ThreonineThreonine TryptophanTryptophan IsoleucineIsoleucine
MethionineMethionine HistidineHistidine ArginineArginine LeucineLeucine LysineLysine
Protein ClassificationProtein Classification
Simple Proteins: Those yeilding only Simple Proteins: Those yeilding only amino acidsamino acids Albumins: soluble in waterAlbumins: soluble in water Globulins: soluble in dilute neutral Globulins: soluble in dilute neutral
solutions saltssolutions salts
Protein ClassificationProtein Classification
Fibrous Proteins: Constitutes about Fibrous Proteins: Constitutes about 30% of total protein in animal body; 30% of total protein in animal body; connective tissueconnective tissue Collagens: insoluble in water; become Collagens: insoluble in water; become
digestible after conversion to gelatin in digestible after conversion to gelatin in dilute acids or basesdilute acids or bases
Elastins: similar to collagens but cannot Elastins: similar to collagens but cannot be converted to gelatinbe converted to gelatin
Protein ClassificationProtein Classification
Conjugated Proteins: those in which Conjugated Proteins: those in which proteins are combined with a proteins are combined with a nonprotein radicalnonprotein radical Glycoproteins: contain CHOGlycoproteins: contain CHO Phosphoproteins: contain phosphorusPhosphoproteins: contain phosphorus Lipoproteins: contain lipidsLipoproteins: contain lipids
Protein TerminologyProtein Terminology
True Protein: composed only of amino True Protein: composed only of amino acidsacids
Nonprotein Nitrogen: not true protein in Nonprotein Nitrogen: not true protein in nature but contain N and can be converted nature but contain N and can be converted to protein by bacterial actionto protein by bacterial action
Digestible protein: portion of the crude Digestible protein: portion of the crude protein which an animal can digestprotein which an animal can digest
Absorbable protein (Metabolizable Absorbable protein (Metabolizable Protein): accounts for the quality and Protein): accounts for the quality and quantity of protein leaving the rumenquantity of protein leaving the rumen
Protein QualityProtein Quality
Biological value: measure of the Biological value: measure of the relationship of protein retention to relationship of protein retention to protein absorptionprotein absorption
BV (%) = BV (%) = N intake – (Urinary N + Fecal N)N intake – (Urinary N + Fecal N) X 100 X 100 N intake – Fecal NN intake – Fecal N
Protein efficiency ratio: Protein sources Protein efficiency ratio: Protein sources are compared in terms of gain in animal are compared in terms of gain in animal weight per gram of protein or N fedweight per gram of protein or N fed
Ruminant Protein QualityRuminant Protein Quality
Microbial Protein: Poor quality Microbial Protein: Poor quality proteins & NPN can be upgraded by proteins & NPN can be upgraded by rumen fermentation to microbial rumen fermentation to microbial proteinprotein
Bypass Protein: Proteins that bypass Bypass Protein: Proteins that bypass rumen fermentation and go directly rumen fermentation and go directly into the omasuminto the omasum Can be used more effecientlyCan be used more effeciently
Protected ProteinProtected Protein
Digestion and MetabolismDigestion and Metabolism
Fate of Amino Acid Breakdown Fate of Amino Acid Breakdown Tissue protein synthesisTissue protein synthesis Synthesis of enzymes, hormonesSynthesis of enzymes, hormones EnergyEnergy
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