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Animal Science 118 Nutrition

Animal Science 118 Nutrition. Chris Ellason. Nutrient Classes. Water Carbohydrates (CHO) Lipids (Fat or Ether Extract) Protein Minerals Vitamins. Water. The most important but most taken for granted nutrient Cheapest most abundant nutrient

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Animal Science 118 Nutrition

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  1. Animal Science 118Nutrition Chris Ellason

  2. Nutrient Classes • Water • Carbohydrates (CHO) • Lipids (Fat or Ether Extract) • Protein • Minerals • Vitamins

  3. Water • The most important but most taken for granted nutrient • Cheapest most abundant nutrient • Animals will die faster due to lack of water than any other nutrient • 65 - 85% of animal weight at birth 45 - 60% at maturity • Percentage decreases as percent fat increases

  4. Water • Makes up 90 - 95% of blood • 3 Locations of water in body tissue • Intracellular water • Greatest % of body water (40%) • Extracellular water • Water in urinary and GI tract

  5. Water Functions • Transportation of nutrients and excretions • Chemical reactions • Body temperature regulation • Lubrication of joints and organs in body cavity

  6. Water Intake • Water Consumption of Unstressed animals • Swine - 1.5 to 3 gal/hd/d • Sheep - 1 to 3 gal/hd/d • Cattle - 10 - 14 gal/hd/d

  7. Water Turnover • In ruminants, body water turnover is about 7 days • Nonruminants have a more rapid turnover due to less water in the GIT • Slower turnovers are seen in very tolerant animals such as camels and some sheep

  8. Carbohydrates (CHO) • Made up of C, H and O • Makes structural components of plants • Formed by Photosynthesis • Generally provide 50 to 75% of dry matter of food in an animals diet 6CO2 + 6H2O + 686kcal = C6H12O6 + 6O2

  9. CHO • Sugars, starches, & cellulose • Simple CHOs, such as Starch, are easily digested and supply the major source of energy for swine and poultry • More complex CHO, such as cellulose, are not easily digested and require a microbial interaction for effective utilization • Grazing ruminants can make the most effective use of forages

  10. CHO • 2 classes • Fibrous (contains cellulose) • Coastal Hay, alfalfa, cottonseed hulls • Readily available • Milo, Corn, Barley, Wheat

  11. Carbohydrate Classification • Monosaccharides: simple sugars • Hexoses (6 C) • Glucose • Fructose • Galactose • Mannose • Pentoses (5 C) • Arabinose • Xylose

  12. Carbohydrate Classification • Disaccharides: 2 sugar molecules linked together • Sucrose (glucose & fructose) • Maltose (2 glucose) • Lactose (glucose & galactose) • Polysaccharides: Many sugars linked together • Starch: readily digestible • Cellulose: requires bacterial action to break down

  13. Carbohydrate Digestion • Only Monosaccharides can be absorbed

  14. Nonruminant CHO Digestion • Salivary Amylase • Pancreatic Amylase • Other Carbohydrases - cannot breakdown Cellulose because of glucose-4--glucoside linkage • When the –OH group on the anomeric carbon is on the same side of the ring as the terminal –CH2OH

  15. Alpha vs beta linkage

  16. Nonruminant CHO Absorption • Glucose and Galactose are readily absorbed • Most monosaccharides are converted to glucose in SI mucosa • Very high percent of absorption occurs in first two sections of SI

  17. Ruminant CHO Digestion • What’s the difference from nonruminants?

  18. Ruminant CHO Digestion • Very little if any Salivary Amylase • Lower amounts of Pancreatic Amylase • Bacteria in rumen have cellulase • Conversion of CHO to VFAs • 75 - 80% of ruminant energy is from VFAs

  19. VFA Metabolism • There are 3 major VFAs • Acetate • Propionate • Butyrate • They occur in concentration as listed above

  20. VFA Metabolism • How do the relative concentrations of these change? • As grain increases in the diet, propionate increases • As fiber increases in the diet, acetate and butyrate increase

  21. Fat or Lipid Metabolism • Fatty Acids can range from 2 to 24 C in length • Saturated Fatty Acids • No double bonds in the chain • Solid at room temperature • Butyric Acid • Stearic Acid

  22. Lipid Metabolism • Unsaturated Fatty Acids • One or more pairs of C have double bonds • Liquid at room temperature • Number of double bonds denoted in name • Oleic Acid (C18:1) • Linoleic Acid (C18:2)

  23. Lipid Functions • Supply Energy • source of essential fatty acids • carry fat soluble vitamins • cell membrane structure • hormone precursor

  24. Lipid Metabolism • As saturation increases melting point decreases • Iodine number denotes degree of unsaturation • Ex C18:1

  25. Lipid Metabolism • Upper Small Intestine is major site of absorption • Differences in Ruminant and nonRuminant • Lypolysis occurs further up the tract in the ruminant • In nonruminant occurrence is in small intestine • Fatty acids are neutralized in the rumen

  26. Lipid Metabolism • Ruminants utilize essential fatty acids much more efficiently than nonruminants • This is important due to extreme hydrolysis happening in the rumen • Ruminants store 27 to 29% of fat as 18:0 • This % is only about 5 in nonruminants

  27. Lipid Metabolism • Essential Fatty Acids • Linoleic acid (C18:2) • Linolenic acid (C18:3) • Arachidonic acid (C20:4) - Can be synthesized from linoleic therefore only required if linoleic is absent

  28. Protein • Structure • Classification • Terminology • Protein Quality • Protein Quality Ruminants • Digestion and Metabolism

  29. Protein Structure • All proteins have one common property • All are made up of chains of amino acids

  30. Essential Amino Acids • 22 Amino Acids total • 10 are Essential • Pvt Tim Hall

  31. Methionine Histidine Arginine Leucine Lysine Essential Amino Acids • Phenylalanine • Valine • Threonine • Tryptophan • Isoleucine

  32. Protein Classification • Simple Proteins: Those yeilding only amino acids • Albumins: soluble in water • Globulins: soluble in dilute neutral solutions salts

  33. Protein Classification • Fibrous Proteins: Constitutes about 30% of total protein in animal body; connective tissue • Collagens: insoluble in water; become digestible after conversion to gelatin in dilute acids or bases • Elastins: similar to collagens but cannot be converted to gelatin

  34. Protein Classification • Conjugated Proteins: those in which proteins are combined with a nonprotein radical • Glycoproteins: contain CHO • Phosphoproteins: contain phosphorus • Lipoproteins: contain lipids

  35. Protein Terminology • True Protein: composed only of amino acids • Nonprotein Nitrogen: not true protein in nature but contain N and can be converted to protein by bacterial action • Digestible protein: portion of the crude protein which an animal can digest • Absorbable protein (Metabolizable Protein): accounts for the quality and quantity of protein leaving the rumen

  36. Protein Quality • Biological value: measure of the relationship of protein retention to protein absorption BV (%) = N intake – (Urinary N + Fecal N) X 100 N intake – Fecal N • Protein efficiency ratio: Protein sources are compared in terms of gain in animal weight per gram of protein or N fed

  37. Ruminant Protein Quality • Microbial Protein: Poor quality proteins & NPN can be upgraded by rumen fermentation to microbial protein • Bypass Protein: Proteins that bypass rumen fermentation and go directly into the omasum • Can be used more effeciently • Protected Protein

  38. Digestion and Metabolism • Fate of Amino Acid Breakdown • Tissue protein synthesis • Synthesis of enzymes, hormones • Energy

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