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