Water & Nutrients: Role in Metabolism & Temperature Regulation, Quizzes of Animal Biology

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TERM 1 Water (the forgotten nutrient) * DEFINITION 1 EssentialMajor functions:-metabolism-temperature regulation * TERM 2 Role of water in metabolism * DEFINITION 2 -solvent for reactions-transport medium and diluent- participates in reactions-metabolic water = water of oxidation-all biochemical reactions require water * TERM 3 Water and Temperature regulation * DEFINITION 3 Physical Properties of Water-High specific heat-High heat of thermal conductivity-High heat of vaporization * TERM 4 Water absorption DEFINITION 4 Non-ruminant-no net absorption from stomach or duodenum-major sites jejunum, ileum, cecum, colon Ruminant-absorption similar to non-ruminant-rumen and omasum also important sites TERM 5 Water Sources * DEFINITION 5 Drinking water feed water-non-ruminants diets typically 8-12% moisture- ruminant diet (silage 50% moisture) metabolic water anabolic water (condensation reactions) preformed water (associated with body energy stores) * TERM 6 Water Losses DEFINITION 6 Sensible (measure)-urine 24-33%-feces 13-24% Insensible water (evaporative loss)-respiration (45-55%)- sweat (species dependent) not in pig, dog, cat, bird only really important in human and horse * TERM 7 Water requirement DEFINITION 7 Influenced by:-age or body weight-environmental temperature-diet: salt or protein-intake is typically 2-5 kg water per 1kg dry matter intake TERM 8 Carbohydrates (Plants vs. Animal) DEFINITION 8 Plant: structural and stored energyAnimal:-energy source in diet-minor role as stored energy (glycogen)-derived productsTypically the most abundant class of nutrients in the dietnon-ruminants: starchruminants, or herbivores: starch, cellulose, other non-starch polysac. * TERM 9 Monosaccharides * DEFINITION 9 GlucoseFructoseGalactoseMannose * TERM 10 Disaccharides * DEFINITION 10 LactoseSucroseMaltose * TERM 21 Oligosaccharides DEFINITION 21 - 3-10 monosaccharides-prebiotics-anti-nutritional- intermediates in polysaccharide digestion TERM 22 Prebiotics * DEFINITION 22 non-digestible food ingredients that may beneficially affect the host by selectively stimulating the growth and/or the activity of a limited number of bacteria in the colon (examples: Fructo-oligosaccharide or Fos; mannan- oligosaccharide or Mos; and galacto-oligosaccharide Gos * TERM 23 Anti-nutritional * DEFINITION 23 Oligosaccharides (particularly in soybean meal) may decrease digestibility of other nutrients in the diet-raffinose: galactose-glucose-fructose-stachyose: gal-gal-glu-fru-5-10% of the weight of soybean meal-function in the seed is to hold water (hydroscopic) * TERM 24 Isomaltose vs Raffinose DEFINITION 24 Isomaltose = glucose + glucose ( 16)Isomaltase (brush border cells)= 16 glucosidaseRaffinose (Stachyose)Galactose to glucose to fructose( 16) ( 12) (Sucrase)Animals lack 16 galactosidase TERM 25 Polysaccharides * DEFINITION 25 Digestible carbohydrates vs fiber(sugars + starch) vs otherStarch vs non-starch polysaccharides (NSP)Homo- polyglycans vs hetero-polyglycans * TERM 26 Starch * DEFINITION 26 Amylose = 14 linked glucose- water solubleAmylopectin = 14, 16 linked glucose- not solubleGlycogen found in animal liver and muscle is structurally similar to amylopectin * TERM 27 Glycemic Index * DEFINITION 27 Relates to speed of carbohydrate digestion and absorption Amylose: slow Amylopectin: rapid High glycemic index foods: May contribute to insulin resistance, obesity Important to replete energy lost in endurance activities. * TERM 28 Why is Glycemic Index Important? (Humans) * DEFINITION 28 High glycemic index carbohydrates: Rapidly digested and absorbed Results in spike in the hormone insulin Insulin promotes fat deposition, increased obesity Obesity leads to insulin resistance Insulin resistance in adults is type-II diabetes * TERM 29 Why is Glycemic Index Important? (Horses) * DEFINITION 29 Horses: High glycemic feedstuffs Contribute to obesity, laminitis Slow starch digestion may result in greater nutrient flow to the large intestine In Performance horses, it may relate to the speed at which muscle glycogen is repleted or to the ability to switch from CHO to fatty acids as an energy source. * TERM 30 Resistant Starch DEFINITION 30 Starch and starch degradation products that escape digestion in the small intestine Third type of dietary fiber (delivers some of the benefits of insoluble fiber and some of the benefits of soluble fiber Natural forms-uncooked potato, high amylose corn-seeds, legumes, unprocessed whole grain TERM 31 Carbohydrates DEFINITION 31 FiSugars: mono and disaccharides Starch: Amylose / amylopectin content Resistant Starch Fiber Homopolysaccharides = cellulose Heteropolysaccharides Soluble Fiber Insoluble fiber TERM 32 Fiber DEFINITION 32 -components of plants that resist human digestive enzyme (lignins and polysaccharides)-modified to include resistant starch and oligosaccharides TERM 33 Soluble Fiber DEFINITION 33 Dissolves in water and tends to slow the movement of food through the system TERM 34 Insoluble Fiber DEFINITION 34 Does not dissolve in water and tends to accelerate the movement of food through the system TERM 35 Homopolysaccharides * DEFINITION 35 StarchCellulose (beta-D-glucose)--> cotton is the purest form--> most abundant CHO in nature * TERM 46 Fatty Acid Chain Length * DEFINITION 46 Short chain: 2-6 C Medium chain: 8-12 C Long chain: 14-24 C As chain length increases, melting point increases FA synthesized by plants and animals have even number C-Mostly long chain-Microorganisms synthesize FA with odd chain length TERM 47 Short Volatile Fatty Acids * DEFINITION 47 Acetate (C 2:0) Butyrate (C 4:0) melting point -4.3 C Caproic (hexanoic) (C 6:0) melting point -2 C TERM 48 Medium Chain * DEFINITION 48 Caprylic (octanoic) (C 8:0) melting point 16.5 C Capric (decanoic) (C 10:0) melting point 31.4 Lauric (dodecanoic) (C12:0) melting point 44 TERM 49 Long Chain * DEFINITION 49 Myristic (tetradecanoic) (C 14:0) melting point 58 Palmitic (hexadecanoic) (C 16:0) melting point 63 Stearic (octadecanoic) (C 18:0) melting point 71.5 TERM 50 Unsaturation * DEFINITION 50 Saturated = no double bonds Monounsaturated = 1 double bond Polyunsaturated = 2 or more double bonds Usually in "cis" configuration-"trans" configuration found in rumen microorganisms and in chemical hydrogenation Position of bonds is important TERM 51 Common Unsaturated Fatty Acids DEFINITION 51 Palmitoleic Acid (16:1) Oleic Acid (18:1) Linoleic Acid (18:2) Alpha-linolenic acid Arachidonic acid (20:4) Eicosapentaenoic acid adding double bonds decreases the melting point TERM 52 Nomenclature * DEFINITION 52 Linoleic AcidCH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH Delta: (18:2 9,12)-count from carbyoxyl end Omega (18:2 w-6)or "n" (18:2 n-6)-count from methyl end TERM 53 Health Issues Related to Fatty Acid Chemistry * DEFINITION 53 Saturated Fats-Animals fats, hydrogenated plant oils- solids at room temperature-tend to raise serum cholesterol Unsaturated Fats-plant oils, fish oil-liquids at room temperature-tend to lower cholesterol-type of unsaturated is also important(monounsaturated, trans fat, omega -3, -6) TERM 54 Trans Fatty Acids * DEFINITION 54 Sources: Hydrogenated fats (85-90%) Soy oil (liquid) Hydrogenation Heat, catalyst, H2 Crisco (solid) Margarine, etc. also * - Meat and milk from ruminants (10-15%) Biohydrogenation produces some trans fatty acids TERM 55 Essential Fatty Acids (EFA) * DEFINITION 55 Definition of an essential nutrient:-cannot be synthesized in sufficient amounts to support normal growth or life-it or a derivative of it must have some essential biological function Essential fatty acids are essential because:-animals cannot insert the double bonds in the right location-EFA are metabolized to a group of compounds called eicosanoids that have essential biological functions-EFA are also important in cell membrane structrures TERM 56 Biochemical Basis * DEFINITION 56 Animals have: -4, -5, -6, -9 desaturase enzyme Stearate to oleate = -9 desaturase Cats lack -6 desaturase To make: Linoleic acid (18:2 9,12), need -12 desaturase Linolenic acid (18:3 9,12,15), need -12 and - 15 desaturase TERM 57 How can animals make fatty acids * DEFINITION 57 Animals can insert double bonds after carbon # 4-9 and they can add 2 carbon units Stearic can be made into oleic Linoleic can be made into arachidonic Cannot convert oleic to linoleic or linolenic Fatty acids always stay in the same family (omega-3 or omega-6) TERM 58 Essential Fatty Acid Deficiency DEFINITION 58 Very rare Difficult to induce on common diets Most common deficiency symptom is dermatitis or other skin problems Benefits of increasing omega-3 over omega-6 TERM 59 Essential Fatty Acid Requirements * DEFINITION 59 Humans: linoleic and linolenic; EPA and DHA Cats: linoleic acid relieves many symptoms of EFA deficiency and arachidonic acids needed for normal reproduction Horses: no reports of EFA deficiencies, recommended 0.5% linoleic acid Poultry: no requirement for linolenic Ruminants: no measures of EFA requirements, typical diets are adequate TERM 60 Important Actions of Eicosanoids DEFINITION 60 Arachidonic Eicosanoids-Conversion blocked by aspirin, tylenol, ets (NSAIDs) Eicosanoids-inhibit gastric acid secretion-involved in inflammation, pain, body temp.-blood pressure, blood clotting-cause smooth muscle contraction (prostaglandin)