1. Animal Science 118 Animal Science 118 Nutrition Chris Ellason

2. Nutrient Classes 8 Water 8 Carbohydrates (CHO) 8 Lipids (Fat or Ether Extract) 8 Protein 8 Minerals 8 Vitamins

3. Water 8 The most important but most taken for granted nutrient 8 Cheapest most abundant nutrient 8 Animals will die faster due to lack of water than any other nutrient 8 65 - 85% of animal weight at birth 45 - 60% at maturity 8 Percentage decreases as percent fat increases

4. Water 8 Makes up 90 - 95% of blood 8 3 Locations of water in body tissue 8 Intracellular water 8 Greatest % of body water (40%) 8 Extracellular water 8 Water in urinary and GI tract

5. Water Functions 8 Transportation of nutrients and excretions 8 Chemical reactions 8 Body temperature regulation 8 Lubrication of joints and organs in body cavity

6. Water Intake 8 Water Consumption of Unstressed animals 8 Swine - 1.5 to 3 gal/hd/d 8 Sheep - 1 to 3 gal/hd/d 8 Cattle - 10 - 14 gal/hd/d

7. Water Turnover In ruminants, body water turnover is about 7 days In ruminants, body water turnover is about 7 days Nonruminants have a more rapid turnover due to less water in the GIT Nonruminants have a more rapid turnover due to less water in the GIT Slower turnovers are seen in very tolerant animals such as camels and some sheep Slower turnovers are seen in very tolerant animals such as camels and some sheep

8. Carbohydrates (CHO) 8 Made up of C, H and O 8 Makes structural components of plants 8 Formed by Photosynthesis 8 Generally provide 50 to 75% of dry matter of food in an animals diet 6CO 2 + 6H 2 O + 686kcal = C 6 H 12 O 6 + 6O 2

9. CHO Sugars, starches, & cellulose Sugars, starches, & cellulose Simple CHOs, such as Starch, are easily digested and supply the major source of energy for swine and poultry Simple CHOs, such as Starch, are easily digested and supply the major source of energy for swine and poultry More complex CHO, such as cellulose, are not easily digested and require a microbial interaction for effective utilization More complex CHO, such as cellulose, are not easily digested and require a microbial interaction for effective utilization Grazing ruminants can make the most effective use of forages Grazing ruminants can make the most effective use of forages

10. CHO 2 classes 2 classes Fibrous (contains cellulose) Fibrous (contains cellulose) Coastal Hay, alfalfa, cottonseed hulls Coastal Hay, alfalfa, cottonseed hulls Readily available Readily available Milo, Corn, Barley, Wheat Milo, Corn, Barley, Wheat

11. Carbohydrate Classification 8 Monosaccharides: simple sugars 8 Hexoses (6 C) 8 Glucose 8 Fructose 8 Galactose 8 Mannose 8 Pentoses (5 C) 8 Arabinose 8 Xylose

12. Carbohydrate Classification 8 Disaccharides: 2 sugar molecules linked together 8 Sucrose (glucose & fructose) 8 Maltose (2 glucose) 8 Lactose (glucose & galactose) 8 Polysaccharides: Many sugars linked together 8 Starch: readily digestible 8 Cellulose: requires bacterial action to break down

13. Carbohydrate Digestion 8 Only Monosaccharides can be absorbed

14. Nonruminant CHO Digestion 8 Salivary Amylase 8 Pancreatic Amylase 8 Other Carbohydrases - cannot breakdown Cellulose because of glucose-4-  -glucoside linkage 8 When the –OH group on the anomeric carbon is on the same side of the ring as the terminal –CH 2 OH

15. Alpha vs beta linkage

16. Nonruminant CHO Absorption 8 Glucose and Galactose are readily absorbed 8 Most monosaccharides are converted to glucose in SI mucosa 8 Very high percent of absorption occurs in first two sections of SI

17. Ruminant CHO Digestion 8 What’s the difference from nonruminants?

18. Ruminant CHO Digestion 8 Very little if any Salivary Amylase 8 Lower amounts of Pancreatic Amylase 8 Bacteria in rumen have cellulase 8 Conversion of CHO to VFAs 8 75 - 80% of ruminant energy is from VFAs

19. VFA Metabolism 8 There are 3 major VFAs 8 Acetate 8 Propionate 8 Butyrate 8 They occur in concentration as listed above

20. VFA Metabolism How do the relative concentrations of these change? How do the relative concentrations of these change? As grain increases in the diet, propionate increases As grain increases in the diet, propionate increases As fiber increases in the diet, acetate and butyrate increase As fiber increases in the diet, acetate and butyrate increase

21. Fat or Lipid Metabolism 8 Fatty Acids can range from 2 to 24 C in length 8 Saturated Fatty Acids 8 No double bonds in the chain 8 Solid at room temperature 8 Butyric Acid 8 Stearic Acid

22. Lipid Metabolism 8 Unsaturated Fatty Acids 8 One or more pairs of C have double bonds 8 Liquid at room temperature 8 Number of double bonds denoted in name 8 Oleic Acid (C18:1) 8 Linoleic Acid (C18:2)

23. Lipid Functions 8 Supply Energy 8 source of essential fatty acids 8 carry fat soluble vitamins 8 cell membrane structure 8 hormone precursor

24. Lipid Metabolism 8 As saturation increases melting point decreases 8 Iodine number denotes degree of unsaturation 8 Ex C18:1

25. Lipid Metabolism 8 Upper Small Intestine is major site of absorption 8 Differences in Ruminant and nonRuminant 8 Lypolysis occurs further up the tract in the ruminant 8 In nonruminant occurrence is in small intestine 8 Fatty acids are neutralized in the rumen

26. Lipid Metabolism 8 Ruminants utilize essential fatty acids much more efficiently than nonruminants 8 This is important due to extreme hydrolysis happening in the rumen 8 Ruminants store 27 to 29% of fat as 18:0 8 This % is only about 5 in nonruminants

27. Lipid Metabolism 8 Essential Fatty Acids 8 Linoleic acid (C18:2) 8 Linolenic acid (C18:3) 8 Arachidonic acid (C20:4) - Can be synthesized from linoleic therefore only required if linoleic is absent

28. Protein 8 Structure 8 Classification 8 Terminology 8 Protein Quality 8 Protein Quality Ruminants 8 Digestion and Metabolism

29. Protein Structure 8 All proteins have one common property 8 All are made up of chains of amino acids

30. Essential Amino Acids 8 22 Amino Acids total 8 10 are Essential 8 Pvt Tim Hall

31. Essential Amino Acids 8 Phenylalanine 8 Valine 8 Threonine 8 Tryptophan 8 Isoleucine 8 Methionine 8 Histidine 8 Arginine 8 Leucine 8 Lysine

32. Protein Classification 8 Simple Proteins: Those yeilding only amino acids 8 Albumins: soluble in water 8 Globulins: soluble in dilute neutral solutions salts

33. Protein Classification 8 Fibrous Proteins: Constitutes about 30% of total protein in animal body; connective tissue 8 Collagens: insoluble in water; become digestible after conversion to gelatin in dilute acids or bases 8 Elastins: similar to collagens but cannot be converted to gelatin

34. Protein Classification 8 Conjugated Proteins: those in which proteins are combined with a nonprotein radical 8 Glycoproteins: contain CHO 8 Phosphoproteins: contain phosphorus 8 Lipoproteins: contain lipids

35. Protein Terminology 8 True Protein: composed only of amino acids 8 Nonprotein Nitrogen: not true protein in nature but contain N and can be converted to protein by bacterial action 8 Digestible protein: portion of the crude protein which an animal can digest 8 Absorbable protein (Metabolizable Protein): accounts for the quality and quantity of protein leaving the rumen

36. Protein Quality 8 Biological value: measure of the relationship of protein retention to protein absorption BV (%) = N intake – (Urinary N + Fecal N) X 100 N intake – Fecal N 8 Protein efficiency ratio: Protein sources are compared in terms of gain in animal weight per gram of protein or N fed

37. Ruminant Protein Quality 8 Microbial Protein: Poor quality proteins & NPN can be upgraded by rumen fermentation to microbial protein 8 Bypass Protein: Proteins that bypass rumen fermentation and go directly into the omasum 8 Can be used more effeciently 8 Protected Protein

38. Digestion and Metabolism 8 Fate of Amino Acid Breakdown 8 Tissue protein synthesis 8 Synthesis of enzymes, hormones 8 Energy