Animal Nutri P1

• Water- major item in most animal's diet
• Water requirement

  Newborn animal: 750-800g of water per kg

  Mature fat animal: 500g of water per kg  
• Functions of Water

  1.Acts as solvent for nutrient transport and waste

  excretion

  2. Involved in enzyme-mediated chemical reactions like

  hydrolysis

  3.Contributes to the regulation of body temperature
• water requirement

  Beef cattle - 22-66 liters/day

  Dairy cattle - 38- 100 liters/day

  Sheep and goats - 4-15 liters/day 

  Horses - 30-45 liters/day

  Swine- 11-19 liters/day

  Chickens- 0.2-0.4 liters/day

  Turkeys- 0.4-0.6 liters/day
• Water requirements are increased in cold weather because feed in take is increased.

  Animals are more sensitive to lack of water than food.

  Restriction of water = reduced in take in feed

  Severe restriction of water in take will result in rapid weight loss and body dehydrates
• Carbohydrates - Neutral chemical compounds

  containing carbon,hydrogen,

  and oxygen.
• Functions of CHO

  1. Metabolize as source of energy

  2.Converted into glycogen

  3.Converted into fats as energy reserve

  4. Accessory functions: milk and egg

  production

  5.As source of fiber (esp. ruminant)
• MONOSACCHARIDES: Hexoses

  GLUCOSE

  known as "dextrose/grape sugar/corn sugar"

  Occurs freely in plants fruits honey, blood, lymph,and CSF

  Major component of many oligosaccharides, polysaccharides,and glucosides

  Pure state: white crystalline solid

  • Soluble in water
• MONOSACCHARIDES: Hexoses

  D-FRUCTOSE

  known as "fruit sugar or laevulose”

  -Occurs free in green leaves fruits,and honey

  Occurs in the disaccharide sucrose and in fructans

  -White crystalline solid has sweeter taste than sucrose

  • Sweet taste of honey is due to this sugar
• Monosaccharides: Hexoses

  D-Mannose

  Does not occur free in nature but exists in polymerized

  form as MANNAN.

  Component of glycoproteins

  • Widely distributed in yeasts， molds,and bacteria
• Monosaccharides: Hexoses

  D-Galactose

  Does not occur free in nature except as a breakdown product during fermentation.

  Present as constituent of the disaccharide lactose－ milk.

  • Component of anthocyanin pigments ,galactolipids,gums,and mucilages
• Oligosaccharides: Disaccharides

  Sucrose

  SUCROSE= GLUCOSE+ FRUCTOSE

  Most abundant occurring disaccharide s in plants - main transport form of carbon

  • Present in high concentration in sugar cane and sugar beet

  -Present in mangels and carrots and some fruits
• Oligosaccharides: Disaccharides

  Lactose

  LACTOSE=GLUCOSE+GALACTOSE

  • milk sugar
  • Product of the mammary gland
  • Cow's milk contains 43-48 g/kg lactose
  • Not soluble as sucrose

  Less sweet
• Oligosaccharides: Disaccharides

  Maltose

  • MALTOSE=GLUCOSE+GLUCOSE
  • 'malt sugar"
  • Produced during the hydrolysis of starch and glycogen
  • Used in manufacturing beer and scotch malt whisky
  • Water soluble but now as sweet as sucrose

  MALTOSE=GLUCOSE+GLUCOSE
• Oligosaccharides: Disaccharides

  Cellobiose

  • CELLOBIOSE=GLUCOSE+GLUCOSE
  • Does not exist naturally as a free sugar
  • Basic repeating unit of cellulose
  • Linkage cannot be split by mammalian digestive enzymes- can be split by microbial enzymes
• Oligosaccharide: Trisaccharide

  Raffinose

  • Exists in small amounts in sugar beet and accumulates in molasses
  • Cotton seed: 80 g/kg of raffinose
  • Hydrolysis =glucose fructose,and galactose
• Oligosaccharides: Trisaccharides

  Kestose

  • occurs in the vegetative parts and seeds of grasses
• Polysaccharides: Homoglycans

  STARCH

  • Present in plants as a reserve carbohydrate
  • Abundant in seeds,fruits,tubers,and roots
  • Insoluble in cold water- suspension in heated water
• Polysaccharides: Homoglycans

  GLYCOGEN

  • Occur in liver muscle,and other animal tissues
  • Main carbohydrate storage product - energy metabolism
• Polysaccharides: Homoglycans

  DEXTRINS

  • Soluble in water and produce gum- like solutions
  • Give characteristic flavor to bread crust,toast,and partly charred cereal foods
• Polysaccharides: Homoglycans

  CELLULOSE

  • Fundamental structure of plant cell walls
  • Also found in nearly pure form in cotton
• Polysaccharides: Homoglycans

  Glucosamines

  CHITIN

  • Known example of glucosamine- containing homoglycan particularly abundant in crustacean fungi,and some green algae.
  • Major structural component of the exoskeletons of invertebrates
• Polysaccharides: Heteroglycans

  HEMICELLULOSE

  • Alkali-soluble cell wall polysaccharides that are closely associated with cellulose.
  • Composed mainly of D-glucose +D galactose + D-mannose + D-xylose + L-arabinose units
  • Found in fruit, plant, stems,and grain hulls
  • Not digestible but can be fermented via microbial activity
• Polysaccharides: Heteroglycans

  HYALURONIC ACID

  • Contains acetyl-glucosamine
  • Present in skin, synovial fluid,andnumbilical cord
  • Solutions of this acid are viscous and play important part in lubrication of joints
• Polysaccharides: Heteroglycans

  CHONDROITIN

  • Chemically similar to hyaluronic acid but contains galactosamine in place of glucosamine
  • Sulphate esters of chondroitin are major structural components of cartilage, tendons and bones
• Polysaccharides: Lignin

  LIGNIN

  • Not a carbohydrate
  • High resistance to chemical degradation
  • Richly found in wood products, mature hays,and straws
• LIPIDS

  • Insoluble in water but soluble in common organic solvents
  • Act as electron carriers substrate carriers in enzyme reactions
• STRUCTURAL LIPIDS

  • present as constituents of various membranes and protective surface layers and make up about 7 per cent of the leaves of higher plants
• SURFACE LIPIDS

  • mainly waxes, with relatively minor contributions from long- chain hydrocarbons fatty acids ad cutin
• MEMBRANE LIPIDS

  • present in mitochondria,the endoplasmic reticulum and the plasma membranes,are mainly glycolipids (40-50 per cent)and phosphoglyc- erides.
• PLANT STORAGE LIPIDS

  • occur in fruits and seeds and are, predominantly triacyl- glycerol.
  • Identified almost 300 fatty acids
• Most abundant: a-linolenic acid

  Most common saturated acid: Palmitic acid

  Most common monosaturated acid: oleic acid
• • Lipids are major energy storage -fats.
  • Fats in obese animals may be contained in adipose tissue at~97%
  • Fat yield energy after complete oxidation: 39 MJ/kg DM vs glycogen 17 MJ/kg DM
• Energy yield after oxidation

  Fat: 39 MJ/kg DM

  Glycogen: 17 MJ/kg DM
• Water content

  Fat: Anhydrous

  Glycogen: highly hydrated
• stored energy source

  Fat: six times as effective
• Natural sources of Lipids

  ANIMAL BODY

  • Subcutaneous
  • Surrounding internal organs
  • Marbling and milk

  Plant

  • seed germ/embryo

  Natural sources

  • Fat level-cereal grains, forages, animal products
  • Oil seeds (soybean, cottonseed, sunflower seeds,linseed oil)
• FATS

  • Constituents of both plants and animals
  • Important sources of stored energy
  • Fats and oils have the samegeneral structure but have different physical and chemical properties
• Fats

  • Supply energy
  • Thermal insulator
  • Source of heat for maintaining body temperature
• Hairless, hibernate, and cold-adapted animals:

  have special deposits of brown fat.