NUTRITIONNUTRITION

By Dale M Forsyth

Purdue University

SAG 106 – ANSC 101

Nutrition deals with providing Nutrition deals with providing the right nutrients in the right the right nutrients in the right

amounts in the diet.amounts in the diet.

Definition– Deals with the nutrients needed, their

metabolism, feeds that supply those nutrients, and feeding systems to provide them

NUTRIENTNUTRIENT

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.

CLASSES of NUTRIENTSCLASSES of NUTRIENTS

There are 6 Classes of Nutrients– Water– Carbohydrates– Fats– Proteins– Vitamins– Minerals

ANALYSISANALYSISWater Water

Carbohydrates Crude Fiber

NFE

Fats Ether Extract

Protein Crude Protein

Minerals Ash

Vitamins Too small to weigh

WATERWATER

The most crucial nutrient. What % water loss is fatal to animals?

~12%

  3 sources of water to animals3 sources of water to animals

Drinking WaterWater in FeedMetabolic Water

– C6H12O6 6CO2 + 6H2O

– Impt to: Hibernating animals Water conserving animals

Functions of Water in AnimalsFunctions of Water in Animals

Many many functions, which include:

Movement of nutrients and metabolitesConstant body temperatureMedia for chemical reactionsTakes part in chemical reactionsSpecial roles

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

Approximate WATER Approximate WATER CONSUMPTIONCONSUMPTION

Species Liters/Day Beef 26-66 Dairy 38-110 Horses 30-45 Swine 11-19 Sheep & Goats 4-15 Chickens .2-.4 Turkeys .4-.6

Factors Affecting HFactors Affecting H22O ReqmtO Reqmt

Species Environmental temperature Protein, salt and dry matter intake Lactation Age Activity Rate & composition of gain Health

Practical AspectPractical Aspect

Make good, clean water liberally available at all times(EXCEPT certain conditions: Before or After

HEAVY exercise)

CARBOHYDRATESCARBOHYDRATES

CARBOHYDRATESCARBOHYDRATES

 Carbohydrates are made of the elements: – Carbon– Hydrogen– Oxygen

H to O ration as in water (2:1) (CnH2nOn)

Carbohydrates are made of Carbohydrates are made of molecules called:molecules called:

SUGARS (saccharides)

Forms of CarbohydratesForms of Carbohydrates

soluble – – sugars– monosaccharides– Disaccharides– Some polysaccharides

 insoluble

– Most polysaccharides

Crude Fiber (insoluble CHO)Crude Fiber (insoluble CHO)

CelluloseHemicelluloseLignin

Function of carbohydrates:Function of carbohydrates:

ENERGYENERGY

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

PENTOSES– Arabinose

 – Xylose

 – Ribose

HEXOSES– Glucose – Fructose – Galactose – Mannose

2 simple sugars bond to form:2 simple sugars bond to form:

 DISACCHARIDES– Sucrose

Glucose + fructose

–  Lactose Glucose + galactose

–  Maltose Glucose + glucose, bond

– Cellobiose Glucose + glucose , bond

DISACCHARIDESSucrose

–  table sugarLactose

–  milk sugar  Maltose – repeating unit of starchCellobiose – repeating unit of cellulose

CHO STRUCTURESCHO STRUCTURES

Glucose

Maltose = glucose + glucoseMaltose = glucose + glucose

Connected by alpha bond

POLYSACCHARIDESPOLYSACCHARIDES

STARCH– Starch is made of repeating units of (the

disaccharide)  Maltose

– so it is really all:

GLUCOSE

KINDS OF STARCHKINDS OF STARCH

AMYLOSE

 

 AMYLOPECTIN

 

PolysaccharidesPolysaccharides

Glycogen

Cellulose

THE DIFFERENCE THE DIFFERENCE BETWEEN STARCH AND BETWEEN STARCH AND

CELLULOSE IS:CELLULOSE IS:

Starch is glucose connected with alpha bonds

Cellulose is glucose connected with beta bonds

Animals do NOT make the enzyme that digests beta bonds.

Only bacteria make cellulase

LIGNINLIGNIN

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.

Bad things about ligninBad things about lignin

Completely indigestibleBinds to cellulose and decreases the

digestibility (dramatically) of other feed components

Good things about ligninGood things about lignin

Nutritionally – NONEFor the plant

– Helps insect resistance– Provides structural rigidity

Analysis of CHOAnalysis of CHO

Crude FiberNFE

BetterNeutral Detergent Fiber (NDF)Acid Detergent Fiber (ADF)

FATS (LIPIDS)FATS (LIPIDS)

DEFINITION

Lipids are substances that are soluble in ether (and other organic solvents).

Largest, most impt category is Largest, most impt category is Fats and OilsFats 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

Fat compositionFat composition

Lipids are composed of the elements Carbon, Hydrogen & Oxygen (just like CHO)

Difference is Fats contain LITTLE Oxygen compared to H and C.– C & H are the real fuel, O can come from

air.

Most fat is composed of GLYCEROL and FATTY ACIDS

Triglycerides have 1 glycerol & 3 Fatty Acids

Diglycerides have 1 glycerol & 2 Fatty AcidsMonoglycerides have 1 glycerol & 1 Fatty

Acid

GlycerolGlycerol

OH-C-H2

|

OH-C-H

|

OH-C-H2

A 3 carbon alcohol

Fatty AcidFatty Acid

Example – 16 carbons = palmitic acid

CH3CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2COOH

Saturated vs UnsaturatedSaturated vs Unsaturated

SATURATED (has all the H it can have)CH3(CH2)16COOH

UNSATURATED (contains double bonds)CH3(CH2)4CH=CHCH2CH=(CH2)7COOH

Volatile Fatty Acids (VFA’s)Volatile Fatty Acids (VFA’s)

2 carbon atoms = acetic acid

CH3COOH

3 carbon atoms = propionic acid

CH3CH2COOH

4 carbon atoms = butyric acid

CH3CH2CH2COOH

VFA’s ImportanceVFA’s Importance

In Rumen Fermentation– VFA’s are the end product of the bacteria

breaking down carbohydrate (because there is no oxygen in the rumen).

Medium Chain Fatty AcidsMedium Chain Fatty Acids

C-6 to C-14 acids are not real abundant

Long Chain Fatty AcidsLong Chain Fatty Acids

C DB FA16 0 palmitic18 0 stearic18 1 oleic18 2 linoleic "essential"18 3 linolenic "essential"20 4 arachidonic "essential"

Essential Fatty AcidsEssential Fatty Acids

Essential because they can’t be formed by the animal and must be in the diet.– (actually many animals can convert linoleic

to arachidonic acid, but we’ll call all 3 the EFA’s)

Linoleic AcidLinolenic AcidArachidonic Acid

Essential Fatty Acids - Essential Fatty Acids - SymptomsSymptoms

Skin problems, scaly skin, necrosisNecrosis of the tailGrowth failureReproductive failureEdemaSubcutaneous hemorrhagePoor feathering in chicks

EFA’s – Practical AspectsEFA’s – Practical Aspects

You will NOT see deficiency on animals fed practical diets.

You will NOT see deficiency in ruminant animals – (there is enough microbial synthesis in the

rumen, even though microbes hydrogenate unsaturated fats).

Functions for Fat in DietsFunctions for Fat in Diets

1. Energy

2. Provide EFA’s Also:

– Dust control – ½ to 1% does a good job– Absorption of fat soluble vitamins– Improves palatability of some diets

Lipid CategoriesLipid Categories

Glycerides - most common Most important dietary fat         ~~~~~~~~        ~~~~~~~~~~        ~~~~~~~~

Lipid CategoriesLipid Categories Phospholipids Usually glycerol + 2 Fatty Acids + P and

something         ~~~~~~~~         ~~~~~~~~

       ~P~~~~~~~~~

Lecithins -P-choline

Cephalins -P-cholamine (amino ethyl alcohol)

 

Part of membranes

Surface active (both hydrophilic & hydrophobic)

Lipid CategoriesLipid Categories

Glycolipids         ~         ~         ~~sugar

  Important in grasses & clovers Much of the dietary fat of ruminants (60%) is

galactolipid.   Especially rich (95%) in linoleic acid

Lipid CategoriesLipid Categories Cerebrosides   Nerve Tissue FA - NH2-sphingosine-hexose

  Waxes FA + monohydric alcohol

  Steroids - hormones, includes cholesterol

  Terpenes - includes Vitamin A

PROTEINSPROTEINS

And Amino Acids

DefinitionsDefinitions

Composed of elements C, H, O, N + S, PComposed of molecules: Amino Acids

– Example

Peptides and PolypeptidesPeptides and Polypeptides

Amino acids are connected in chains

ProteinsProteins

Proteins are very complex– Order of every amino acid is important, just

like letters in words, words in sentences, sentences in paragraphs, and paragraphs in chapters.

– Proteins have primary, secondary, tertiary and quaternary structure

Differences in proteins are what make individuals unique

AnalysisAnalysis

For feeds just determine NN x 6.25 = Crude Protein

10 essential amino acids10 essential amino acids

Phenylalanine Valine Threonine Tryptophan Isoleucine

Methionine Histidine Arginine Lysine Leucine

Most important to know: Lysine, Tryptophan, Methionine

Protein QualityProtein Quality

Refers to the amount and balance of the essential amino acids in the protein.

Important for nonruminant animals but not ruminants– For ruminants, quantity of CP is what’s

impt.

NPNNPN

Non-Protein NitrogenRuminants can use NPN because the

bacteria in the rumen can use it to build their own amino acids.

Functions of Dietary ProteinsFunctions of Dietary Proteins

Supply the needed amino acids for the body to make its own proteins.

If present in excess, supplies energy

VITAMINSVITAMINS

Vitamin ClassificationVitamin Classification

Fat soluble vitamins A, D, E, KWater soluble vitamins

– Vitamin C– B-complex vitamins

Thiamine (B1), Riboflavin (B2), Niacin, B6, B12, Folic Acid, Choline, Pantothenic Acid, Biotin

Vitamin AVitamin A

3 forms Retinol Retinal Retinoic acid

Precursor: Carotene

Functions: Protects epithelial tissues +++

Vitamin A DeficienciesVitamin A Deficiencies

Night BlindnessXeropthalmiaInfertility, abortion, fetal abnormalitiesMetaplasia (change of cell type)InfectionsDozens of other symptoms, as Vit A is

involved all over the body

Vitamin DVitamin D

Necessary to use Ca & PDeficiency causes RICKETSCan be gotten from SUN on SkinActive form: 1,25 dihydroxycholecalciferolForm in plants is D2, in animals D3.

– poultry, cats need D3

Vitamin EVitamin E

Tocopherols (d--tocopherol mainly)Protects membranesInteracts with SELENIUMPrevents muscle, liver and blood vessel

degeneration.

Vitamin KVitamin K

Necessary for blood clottingNormally get enough by microbial

synthesisAdd menadione (Vit K source) to be

safe

B-complex VitaminsB-complex Vitamins

Involved in intermediary metabolism– Essential to use energy– Essential to make needed metabolites the

body can makeDeficiencies can be serious

– Beri Beri, Pelegra, anemia, fetal development problems, poor growth

B VitaminsB Vitamins

Needed in the diet of nonruminants– Pigs, poultry, dogs, cats, horses, people

Microbes in the Rumen make them, supplying ruminants– Cattle, sheep

Vitamin CVitamin C

Essential for MAN but not farm animalsPrevents SCURVY in manSuggested to help prevent colds, stressMost animals manufacture their own

MINERALSMINERALS

MineralsMinerals

Macro Minerals– Ca, P, Mg, Na, K, Cl, S

Trace Minerals– Mn, Fe, Cu, I, Zn, Co, Mo, Se, F, Cr

Ultra Trace Minerals – maybe more

Toxic ElementsToxic Elements

Essential but highly toxic– Se, Mo, I, Cu, F

Non-essential, toxic– As, Pb, Cd, Hg, Ra, Pu, others

**##BOOM##**, carcinogen

Macro MineralsMacro Minerals

Calcium – bones, teeth, musclePhosphorus – bones, soft tissue

– Needs proper Ca:P ratio and Vitamin DMagnesium prevents Grass TetanyNa (sodium), K (potassium), Cl

(chloride)– Osmotic balance, Na pump, muscle, nerve

Sulfur – in proteins & other moleules

Trace MineralsTrace Minerals

Iron (Fe) – prevents anemiaCopper (Cu) – need it to use Fe,

connective tissue formationZinc (Zn) – prevents parakeratosisIodine (I) – prevents goiterManganese (Mn) need for proper bone,

activates enzymes

Trace Minerals continuedTrace Minerals continued

Need only tiny amounts of these, almost unmeasurable

Chromium (Cr) – CHO metabolismMolybdenum (Mo) – toxic but essentialFluorine (F) – toxic but benefits teeth

END of NUTRIENTSEND of NUTRIENTS

But that’s not all we feed.

Non-nutritive Feed AdditivesNon-nutritive Feed Additives

Not essential, but may be beneficial$$$$$$$Many catagories, not all just antibiotics

Feed AdditivesFeed Additives

REGULATED by FDA

Most important thing I have to tell you is the importance of following the law!!!

Feed additives - issuesFeed additives - issues

Antibiotics & microbial resistanceAntimicrobials and drug residueHormones and withdrawal; safety

– DES STORYBST, PST; (growth hormone)Partitioning agents (beta agonists)

– ractopamine

ENDEND

Of this portion, for 101

Glucose

LIPID CLASSIFICATIONLIPID 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)