NUTRITION

1. NUTRITION By Dale M Forsyth Purdue University

2. Nutrition deals with providing the right nutrients in the right amounts in the diet. • Definition • Deals with the nutrients needed, their metabolism, feeds that supply them, and feeding systems to provide them

3. NUTRIENT • DEFINED • A chemical or chemical compound that aids in the support of life, and is essential for the normal function, growth and reproduction of the animal.

4. CLASSES of NUTRIENTS • There are 6 Classes of Nutrients • Water • Carbohydrates • Fats • Proteins • Vitamins • Minerals

5. ANALYSIS Water Water Carbohydrates Crude Fiber NFE Fats Ether Extract Protein Crude Protein Minerals Ash Vitamins Too small to weigh

6. WATER • The most crucial nutrient. • What % water loss is fatal to animals? • ~12%

7. Unique properties of Water: • What happens to most substances as they are cooled? • What happens when water freezes? • What is the consequence of this?

8. 3 important properties of water to animals are: • High Dielectric Constant • High polarity of the molecule • Water dissolves many things • High Specific Heat • Takes a lot of heat to change temperature much • Helps maintain proper body temp

9. High Latent Heat of Vaporization • Takes a lot of energy to change water from liquid into vapor • Result is: • lots of heat is removed when sweat evaporates or • moisture-laden air is exhaled

10. 3 sources of water to animals • Drinking Water • Water in Feed • Metabolic Water • C6H12O6 6CO2 + 6H2O • Impt to: • Hibernating animals • Water conserving animals

11. % Yield as Water • Glucose = 60 % • Protein = 42 % • Fat = 100 %

12. Functions of Water in Animals • Many many functions, which include: • Movement of nutrients and metabolites • Constant body temperature • Media for chemical reactions • Takes part in chemical reactions • Special roles

13. Special Roles • Synovial fluid – lubricant • Cerebrospinal fluid – cushion • Sound transmission in ear • Light transmission in eye

14. Approximate WATER CONSUMPTION SpeciesLiters/Day • Beef 26-66 • Dairy 38-110 • Horses 30-45 • Swine 11-19 • Sheep & Goats 4-15 • Chickens .2-.4 • Turkeys .4-.6

15. Factors Affecting H2O Reqmt • Species • Environmental temperature • Protein, salt and dry matter intake • Lactation • Age • Activity • Rate & composition of gain • Health

16. Effects of Water Restriction •  Food Intake – and production • Hemoconcentration •  Heart Rate •  Temperature •  Respiration Rate • DEATH

17. Practical Aspect • Make good, clean water liberally available at all times (EXCEPT certain conditions: Before or After HEAVY exercise)

18. CARBOHYDRATES

19. “The trouble with our food is that it’s filled with all kinds of chemicals, like for example polyhydroxyaldehydes and ketones and their anhydrides.”

20. But THAT’S just a description of CARBOHYDRATE

21. ALL foods are CHEMICALS

22. CARBOHYDRATES •  Carbohydrates are made of the elements: • Carbon • Hydrogen • Oxygen • H to O ration as in water (2:1)

23. Carbohydrates are made of molecules called: • SUGARS (saccharides)

24. Function of carbohydrates: ENERGY

25. Forms of Carbohydrates • soluble – • sugars • monosaccharides • disaccharides • insoluble • polysaccharides

26. There are many monosaccharides. You are to know just a few

27. PENTOSES • Arabinose • Xylose • Ribose

28. HEXOSES • Glucose • Fructose • Galactose • Mannose

29. 2 simple sugars bond to form: • DISACCHARIDES • Sucrose • Maltose • Lactose • Cellobiose

30. DISACCHARIDES • Sucrose •  table sugar • Lactose •  milk sugar •  Maltose – repeating unit of starch • Cellobiose – repeating unit of cellulose

31. Disaccharides • Sucrose = Glucose + Fructose • Lactose = Glucose + Galactose • Maltose = Glucose + Glucose with  bond • Cellobiose = Glucose + Glucose  bond

32. CHO STRUCTURES • Glucose

33. CHO STRUCTURES

34. Glucose

35. Maltose = glucose + glucose • Connected by alpha bond

36. Cellobiose = glucose + glucose • Connected by beta bond

37. POLYSACCHARIDES • STARCH • Starch is made of repeating units of the disaccharide MALTOSE • so it is really all: • GLUCOSE

38. KINDS OF STARCH • AMYLOSE • Straight chain polymer • AMYLOPECTIN • Branched chain polymer

39. More Polysaccharides • Glycogen • Like amylopectin. Stored in animals (small amount) • Cellulose

40. Glycogen • Storage CHO found in animals, but only in small amounts • Readily available supply of energy

41. THE DIFFERENCE BETWEEN STARCH AND CELLULOSE IS: • Starch is glucose connected with alpha bonds • Cellulose is glucose connected with beta bonds

42. Animals do NOT make the enzyme that digests beta bonds. • Only bacteria make cellulase

43. More about cellulose • Part of cell wall • Analyzed in Crude Fiber, or better, NDF and ADF • Only of value to ruminant animals because it takes bacteria to make cellulase to digest it. • (or bacteria in the cecum of nonruminant herbivores)

44. LIGNIN • LIGNIN IS NOT REALLY CARBOHYDRATE, but it is discussed here because it is in the fibrous part of the feed associated with cellulose, which is carbohydrate, and is analyized along with carbohydrate.

45. Bad things about lignin • Completely indigestible • Binds to cellulose and decreases the digestibility (dramatically) of other feed components

46. Good things about lignin • Nutritionally – NONE • For the plant • Helps insect resistance • Provides structural rigidity

47. Analysis of CHO • Crude Fiber • NFE Better • Neutral Detergent Fiber (NDF) • Acid Detergent Fiber (ADF) • (more about those later in the course)

48. LIPIDS • DEFINITION Lipids are substances that are soluble in ether (and other organic solvents).

49. LIPID CLASSIFICATION • Simple lipids - esters of fatty acids with alcohols • Fats, Oils, Waxes •  Compound lipids - esters of fatty acids containing groups in addition to an alcohol and fatty acid. • Phospholipids, glycolipids, lipoproteins •  Derived lipids •  Sterols •  Terpenes (includes Vitamin A)

50. Largest, most impt category is Fats and Oils • Fats contain 2.25 X as much energy as CHO • Fats = 9 Kcal / g • Proteins = 4 Kcal / g • CHO = 4 Kcal / g • 9 / 4 = 2.25