Animal Nutrition

• Roughages are a type of animal feed that are high in fiber and provide bulk to the animal's diet, such as hay and silage.
• Animals require macronutrients such as proteins, carbohydrates, fats, vitamins, minerals, water and electrolytes to support basic physiological functions and provide energy.

  
• Deficiencies in essential nutrients can lead to metabolic disorders, disease, impaired productivity and even death in animals.
• There are three types of carbohydrates: monosaccharides, disaccharides and polysaccharides.

  Monosaccharides are also called simple sugars. They are made up of only one unit of glucose with a general formula of C_6 H_12 O_6. Example of monosaccharides are glucose, fructose and galactose.

  Disaccharides are also called reducing sugars. They are made of two units of sugars. Example of disaccharides are sucrose, maltose and lactose.

  Polysaccharides are complex sugars. They are made up of many units of sugars. Examples are chitin, cellulose, starch, glycerol, glycogen, etc.
• Importance of carbohydrates are: energy source, structural component, building blocks of cell membranes, help to regulate body temperature.
• Proteins are macromolecules made up of amino acids.

  Sources of protein are milk,egg,fish,cheese, beans.
• • Importance of protein are: Protein is the building blocks of life, it is essential for growth and repair of body tissues, and it is used for the production of enzymes and hormones.
• Fats or lipids are organic compounds that contain carbon, hydrogen and oxygen atoms. Fats are insoluble in water but soluble in alcohol and ether. Sources of fat include butter, lard, vegetable oils, fish oil, coconut oil, olive oil, etc.
• Functions of fats are: Energy storage, heat insulation, protection against shock, absorption of fat-soluble vitamins (A, D, E & K), formation of cell membrane
• Functions of fats are: Energy storage, heat insulation, absorption of vitamins A, D, E and K, formation of cell membrane, protection against shock, lubrication of joints, and regulation of blood pressure.
• Difference between fat and oils are that fats are solid at room temperature and oils are liquid at room temperature. Sources of fats are meat, dairy products, and nuts. Sources of oils are vegetable oils, seeds, and nuts.
• Importance of calcium are: bones, teeth, muscles, nerves, blood clotting
• Importance of potassium are: Controlling the rate of contraction of the heart and the rate of nerve impulses, also involved in the regulation of water balance.
• Complex Biology definition of Balanced diet: A diet that provides all the nutrients in the right proportion needed for optimal health, growth and maintenance of the body.
• Simple biology definition of balanced diet is: A diet containing all the essential nutrients required by an animal to maintain good health.
• Enzymes are biological catalysts that speed up chemical reactions in the body.
• • Characteristics of enzymes in sentences: -They are catalysts -They are proteins -They are specific to one reaction- they are not used for other reactions. They are required in small quantities- They are destroyed by heat- They can be affected by the pH of their environment.
• Brain function


  The ability of the brain to perform cognitive functions, such as memory, concentration, and mood regulation, supported by a variety of nutrient-dense foods
• Immune function


  The ability of the body to protect itself from infections and diseases, supported by essential vitamins and minerals
• Reproduction


  The process by which organisms produce offspring, either through sexual or asexual reproduction
• Growth


  The process by which an organism increases in size and mass, involving the production of new cells and tissues, as well as the enlargement of existing ones
• Balanced diet


  A diet that provides all the nutrients in the right proportion needed for optimal health, growth and maintenance of the body
• Glucose


  A simple sugar that is the primary source of energy for the body's cells
• Brain fuel

  Glucose is the primary source of energy for the brain, which uses about 120 grams of glucose per day
• Regulation of blood sugar levels

  Glucose plays a critical role in regulating blood sugar levels by triggering the release of insulin after meals
• Glycogen storage

  When the body has more glucose than it needs for immediate energy, it converts the excess glucose into glycogen, which is stored in the liver and muscles for later use
• Glycogen

  A polysaccharide made up of many glucose molecules linked together in long chains; stored in the liver and muscles for later use as a source of energy
• Polysaccharides


  Complex carbohydrates made up of many monosaccharides, or simple sugars, linked together; examples include cellulose, starch, and glycogen
• Glycerol


  A simple, three-carbon sugar alcohol that is closely related to carbohydrates; used as a sweetener and a humectant in foods and beverages, and in the production of cosmetics and personal care products
• Cellulose


  A polysaccharide found in the cell walls of plants; the most abundant organic polymer on Earth; critical for plant structure and function
• Starch


  A polysaccharide found in foods such as potatoes, rice, and bread; a common source of energy for humans; used in the production of biofuels and other industrial products
• Chitin

  A polysaccharide found in the exoskeletons of insects, crustaceans, and other invertebrates; also found in the cell walls of fungi
• Pectin

  A polysaccharide found in the cell walls of plants; often used as a gelling agent in the food industry
• Dextran


  A polysaccharide produced by certain bacteria; used in the production of medical and pharmaceutical products, such as blood expanders and plasma substitutes
• Monosaccharides

  Simple sugars that are the building blocks of more complex carbohydrates
• Monosaccharides

  • Glucose
  • Fructose
  • Galactose
• Disaccharide formation

  Two monosaccharides join together through dehydration synthesis
• Disaccharide breakdown

  Enzymes in the body break down disaccharides into their monosaccharide components during digestion
• Understanding how monosaccharides combine to form disaccharides is important in studying carbohydrates and their role in nutrition and overall health