animal nutrition full

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……

TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………

Teacher in Charge: ARIF ULLAH 1

Ø Nutrition in Animals:

a) Primary and Secondary food substances.

b) Carbohydrates, Fats and Proteins.c) Source, function and deficiencies of

i) Vitamins.

ii) Minerals.

d) Balanced diet.

e) Alimentary Canal (gut).

f) Pattern of Nutrition.

g) Mechanical digestion.

h) Chemical digestion in the human alimentary canal.

i) Structure and functions of Villus.

j) Functions of a liver.

k) Constipation.

l) Difference between excretion and Egestion.

m) ORT(Oral Rehydration Therapy)

n) Food Tests.






ROLE OF ENZYMES FROM DIFFERENT SECRETIONS IN OUR BODY

Site of

digestion

Secretion Where

produced

Enzymes Digestion

Mouth saliva Salivary

glands

Salivary

amylase

Starch to maltose

Stomach Gastric

juice

(acidic)

Gastric

glands

i) rennin

ii) pepsin

i) Soluble

caseinogens to

insoluble caseinogens.

ii) proteins to

polypeptides

Smallintestine

(duodenum)

Pancreatic juice

(alkaline)

pancreas i) pancreaticamylase

ii) trypsin

iii) pancreatic

lipase

i) Starch to maltose.ii) proteins to

polypeptides

iii) fats to fatty

acids + glycerol

Bile

(alkaline)

Liver - Emulsifies fats

Small

intestine

Intestinal

juice

(alkaline)

Intestinal

glands

i) maltase

ii) lactase

iii) sucrase

iv) erepsin

v)intestinal

lipase

vi)enterokinase

i) maltose to glucose

ii) lactose to glucose

+ galactose

iii) sucrose to

glucose + fructose

iv) polypeptides to

amino acids

v) fat to fatty acids

+ glycerol

vi) trypsinogen to

trypsin






Nutrition is the process of providing or obtaining the food necessary for health

and growth.

· Primary and secondary food substances.

Primary: Secondary:

1.Carbohydrates. 1. Minerals.

2. Fats. 2. Vitamins.

3. Proteins. 3. Roughage/Dietary fiber.

4. Water.

Primary food substances are needed for living.

Secondary Food Substances are needed to stay healthy.

Functions of the food substances:

Carbohydrates are needed :

a) As a source of energy.

b) To form supporting structures.

c) To be converted to other organic compounds such as amino acids and fats.

d) For the formation of nucleic acids.

e) To synthesize lubricants.

f) To produce the nectar in some flowers.

Fats serve:

a) As an efficient source and storage of energy.

b) As an insulating material, especially under the skin to prevent heat loss.

c) As a solvent for fat soluble vitamins and many other vital substances.

d) As a constituent of protoplasm.

e) As means to restrict water loss from the skin.






Proteins are:

a) Essential for the synthesis of protoplasm, for growth and repair of worn-out

body cells. b) Used for synthesis of enzymes and hormones.

c) Used in the formation of antibodies to combat diseases.

d) A source of energy.

Minerals:

a) It helps in keeping up healthy.

b) It prevents Rickets, Anaemia, etc.

Vitamins:

a) It keeps us healthy.

b) It prevents diseases like scurvy and night blindness.

Roughage/Dietary Fiber:

a) It helps in the movement of food during peristalsis.

b) It adds bulk to the food.

Water:

a) It is needed for the metabolic activities.

b) It is a major constituent of blood.

· Carbohydrates, Fats and proteins.

Carbohydrates:

Carbohydrates are required in large quantities as they supply energy andmaterials to the living organism.

Carbohydrates are made up of the elements carbon, hydrogen and oxygen. The

Hydrogen and oxygen atoms are present in the ratio 2:1 in each carbohydrate

molecule. The basic carbohydrate units are the simple sugars or monosaccharide.

All other carbohydrates are built from these basic units. Carbohydrates may be






classified into monosaccharide, disaccharides and polysaccharides.

Monosaccharides:

·

Simple sugars, e.g. glucose, fructose and galactose.· Reducing sugars present in sweet fruit and honey.

Structure of glucose (monosaccharide):

Disaccharides:

· Complex sugars, e.g. maltose, lactose and sucrose.

· Maltose and lactose are reducing sugars while sucrose in not.

·

Maltose is found in germinating grains: lactose in milk and sucrose in sugarcane.

· Formed when two simple sugars are joined together with the elimination of a

water molecule. E.g.

· Condensation is a reaction where simple molecules are linked with the

elimination of water molecules to form big molecules.· In hydrolysis, water molecules are added to split up big molecules into simple

ones.

Polysaccarides:

· Macromolecules which are made up of thousands of simple sugar units, e.g.

starch, glycogen and cellulose.

· They are all made up of glucose units but in each the glucose units are linked in

a different way.

· Starch is the storage form of glucose in green plants.

Cereals, potatoes, yam and tapioca are rich sources of starch.

· Glycogen is the storage form of glucose in animals.

· Cellulose forms the cell walls in plants.

Sources of Carbohydrates: bread, cake, cereal etc.






Fats:

Fates and oils are made up of the elements carbon, hydrogen and oxygen but

they contain very little oxygen unlike carbohydrates.

Fats are made up of fatty acids and glycerol.

Structure of a fat molecule:

Sources of fats: milk, butter, nuts etc.

Proteins:

Proteins are made up of the elements carbon, hydrogen and nitrogen. Often,

sulphur and phosphorus are also present.

Proteins are made up of basic units called amino acids. There are twenty types of

naturally occurring amino acids. In each protein, some or all the amino acids are

present in different numbers and order so that each protein is unique. The

essential amino acids are amino acids that cannot be made in our body and so

must be present in our dietary protein foods. Amino acids:

Sources of Proteins: meat, fish, eggs etc.






Ø Source, function and deficiencies of Vitamins:

Vitamins Foods which contain

them

Why they are needed Deficiency disease

A Butter, egg yolk, cod

liver oil, carrots.

To keep the cells

lining the respiratory

system healthy; to

make a pigment in

the rod cells in the

retina of the eyeneeded for seeing in

dim light.

Infections of cell

lining respiratory

system, night

blindness.

B Whole meal bread,

yeast extract, liver,

brown rice.

Involved in many

chemical reactions in

the body, for example

respiration.

Beriberi, it causes

muscular weakness

and paralysis.

C Oranges, lemons,

blackcurrants, raw

vegetables,

potatoes.

Keeps tissues in good

repair.

Scurvy, which

causes pains in

joints and muscles,

and bleeding from

gums and other

places.

D Butter, egg yolk; can

be made by the skin

when sunlight shines

on it.

Helps calcium and

phosphate to be used

for making bones.

Rickets, which

causes bones to

become soft and

deformed.






· Source, function and deficiencies of minerals:

Mineral

Element

Foods which

contain it

Why it is needed Deficiency disease

Calcium (Ca) Milk, cheese,

bread.

For bones and teeth. Brittle bones and teeth.

Phosphorus

(P)

Milk. For bones and teeth. Brittle bones and teeth.

Fluorine (F) Fluoride

toothpaste,fluoridated

water.

Make tooth enamel

resist decaying.

Bad teeth.

Iodine (I) Seafood, table

salt.

For making hormone

thyroxin.

Goitre, a swelling in the

neck; slow metabolic

rate.

Iron (Fe) Liver, egg yolk. For making

hemoglobin, the red

pigment in blood

which carries oxygen.

Anemia- not enough red

blood cells, so the

tissues are short of

oxygen and cannot

release energy.

· Balanced diet:

A balanced diet contains:

· Enough carbohydrates and fats to meet our energy needs.

· Enough proteins of the right kind for growth and repairs.

· Enough vitamins, minerals, water and fiber for maintaining health.






Energy value of food:

1 g of carbohydrate yields 16kj

1 g of proteins yields 17kj

1g of fats yields 28kj

Dietary energy requirement is related to:

Activity: the more active a person is the greater the amount of energy needed.

Age: teenagers and young adults need more energy per kilogram body mass than

young children and old people.

Sex: for the same body size and age, men use more energy than women.

ØThe Alimentary Canal/ Gut.

The alimentary canal is a long muscular tube through which food is moved along

in our body. It starts with the mouth and ends with the anus.

Main regions of the alimentary canal and associated organs, and their functions:

Mouth: Entrance of the buccal cavity. Food enters the buccal cavity and is

swallowed or ingested.

· Teeth: Chewing, i.e. cutting up food into small pieces.

· Tongue: Mixes food with saliva, shapes food into a bolus and helps in

swallowing it.

· Salivary gland: Produces saliva which consists of water, mucus and an

enzyme (salivary amylase) to start digestion of cooked starch.

Oesophagus: Narrow muscular tube stretching from mouth to stomach. Cells

lining its walls secrete mucus.

·

Muscles in oesophagal wall: Send food from mouth to stomach byperistalsis-the wave-like rhythmic contractions of the alimentary canal

which pushes food along it.

Stomach: Bag-like, muscular structure with sphincters at its entrance and exit to

open and close it.






· Gastric glands in the stomach walls: Produces gastric juice made up of

water, mucus, hydrochloric acid and enzymes. The enzymes bring about

chemical digestion of proteins.

· Muscles in stomach walls: Cause churning action, breaking down food

mechanically into small pieces and mixing it with gastric juice for better

chemical digestion. The muscles also cause peristalsis to push food into

the small intestine.

Liver: Produces bile which contains water, alkali and bile salts. Bile salts help in fat

digestion by breaking up fat into tiny droplets (emulsification).

Gall bladder: Stores bile temporarily before sending it to the duodenum (smallintestine).

Pancreas: Produces pancreatic juice which is sent to the duodenum. This juice

contains water, alkali, and enzymes. The enzymes digest carbohydrates, fats and

proteins.

Small intestine: Six-meter long narrow, coiled tube made up of duodenum,

jejunum and ileum.

· Duodenum: U-shaped tube. Receives bile and pancreatic juice to digest

nutrients in the chime from the stomach.

· Ileum: Long coiled tube. Contains intestinal glands in its walls. Walls are

folded and have villi.

· Intestinal glands: Produces intestinal juice which contains water, mucus,

alkali and enzymes. These enzymes complete digestion of

carbohydrates, fats and proteins.

· Villi: Have adaptive features that facilitate absorption of digested food

into blood.

Large intestine: A 1.5 meter long, wide tube that is made up of the caecum and

the blindly ending appendix, colon and rectum. It completes absorption of water

and minerals, resulting in faeces formation.






· Colon: Shaped like an inverted “U”. Absorption of water and minerals

from the indigestible food occurs here.

· Rectum: A short muscular tube. Stores faeces temporarily. Faeces

contain indigestible food, germs, mucus and dead cells.

· Anus: Opening through which faeces are expelled (Egestion).






Ø Pattern of Nutrition:

Ingestion: Food is taken into the alimentary canal.

Digestion: Large insoluble molecules of food are broken down to small

molecules.

Absorption: Transport of food into the blood through the intestinal walls.

Assimilation: Conversion of absorbed food by cells in body into new

protoplasm to bring about growth.

Egestion: Food which could not be digested or absorbed is removed from the

body

Ø Mechanical digestion:This is the cutting and crushing of solid food into

small pieces by chewing and churning. Food is broken down into small pieces

thus providing a large surface area which is essential for effective chemical

digestion.






Ø Peristalsis: The rhythmic contraction and relaxation of the longitudinal and

circular muscles in order to move food along the gut.

The two layers of smooth muscles cause rhythmic, wave-like contractions of

the walls of the gut. Such movements, known as peristalsis, moves food along

the gut.

The two sets of muscles work in such a way that when one contracts, the other

relaxes. When the circular muscles contracts, the longitudinal muscle relaxes.

Antagonistic pairs: push and pull, opposite effect.

The muscles which act oppositely to one another i.e. if one contracts and the

other relaxes and vice versa.

E.g.

Animal Nutrition:

1) Circular and longitudinal muscles in the gut.

Support and movement:

2) Biceps and triceps in the arms.

Co-ordination:

3) Circular and radial muscles in the Iris.

4) Suspensory and ciliary muscles in the lens.

Transport in Animals:

5) Internal and external muscles in the rib-cage.

Ø Chemical digestion:This is the process which changes complex insoluble

food into simple molecules that can diffuse across cell membranes into the

blood, for transporting to different parts of our body.






Ø Structure and functions of a Villus:

Features How it works

1. It is very long, about 5m in an adult. This gives plenty of time for digestion to be

completed, and for digested food to be

absorbed as it passes through.

2. It has villi. Each Villus is covered with

cells which have smaller projections

on them, called microvillus.

This gives the inner surface of the small

intestine a very large surface area; the faster

food can be absorbed.

3. Villi contain blood capillaries. Digested food passes into the blood, to be

taken to the liver and then around the body.

4. Villi contain lacteals, which are part of

the lymphatic system.

Fats are absorbed into the lacteals.

5. Villi have walls only one cell thick. The digested food can easily cross the wall to

reach the blood capillaries and lacteals.






Ø Functions of liver:

1. Storage of food substances.

2. Control of blood – Glucose level.

3. Detoxification – Conversion of toxic, harmful substances before

excretion.

4. Protein synthesis.

5. Heat production – Due to metabolic process – Catabolic and anabolic

process.

6. Storage of iron – worn out RBCs are broken down into bile slats and

Hemoglobin. Hemoglobin is stored as Fe/ Iron.

7. Deanimation – Excess Amino acids are broken down into ammonia

and glucose. Ammonia is converted into urea and excreted along

with urine and glucose is stored as glycogen.

Ø Constipation:

Constipation is passage of small amounts of hard, dry bowel movements, usuallyfewer than three times a week. People who are constipated may find it difficult

and painful to have a bowel movement. Other symptoms of constipation include

feeling bloated, uncomfortable, and sluggish.

Many false beliefs exist concerning proper bowel habits. One of these is that a

bowel movement every day is necessary. Another common fallacy is that wastes

stored in the body are absorbed and are dangerous to health or shorten the life

span. These misconceptions have led to a marked overuse and abuse of laxatives.

Many people think they are constipated when, in fact, their bowel movements

are regular. For example, some people believe they are constipated, or irregular,

if they do not have a bowel movement every day. However, there is no right

number of daily or weekly bowel movements. Normal may be three times a day

or three times a week depending on the person. In addition, some people






Naturally have firmer stools than others. At one time or another almost everyone

gets constipated. Poor diet and lack of exercise are usually the causes.

The major causes of constipation include insufficient dietary fiber intake,

inadequate fluid intake, decreased physical activity, side effects of medications,

hypothyroidism, and obstruction by colorectal cancer.

Ø Difference between excretion and Egestion:

Egestion Excretion

It is the removal of undigested food

substances.

It is the removal of metabolic waste

products.

It takes place through anus. It takes place through lungs kidneys

and skin.

Example: Faeces. Example: sweat, co2, urine.

Ø ORT:

Oral rehydration therapy (ORT) is a simple treatment for dehydration associated

with diarrhea, particularly gastroenteritis or gastroenteropathy, such as that

caused by cholera or rotavirus. ORT consists of a solution of salts and sugars that

is taken by mouth. It is used around the world, but is most important in the

developing world, where it saves millions of children a year from death due to

diarrhea, the second leading cause of death (after pneumonia) in children under

five.

http://en.wikipedia.org/wiki/Hypothyroidism

http://en.wikipedia.org/wiki/Colorectal_cancer

http://en.wikipedia.org/wiki/Dehydration

http://en.wikipedia.org/wiki/Diarrhea

http://en.wikipedia.org/wiki/Gastroenteritis

http://en.wikipedia.org/wiki/Cholera

http://en.wikipedia.org/wiki/Rotavirus

http://en.wikipedia.org/wiki/Solution

http://en.wikipedia.org/wiki/Salt

http://en.wikipedia.org/wiki/Sugars

http://en.wikipedia.org/wiki/Route_of_administration%23Enteral

http://en.wikipedia.org/wiki/Developing_country



http://en.wikipedia.org/wiki/Pneumonia

http://en.wikipedia.org/wiki/Pneumonia



http://en.wikipedia.org/wiki/Route_of_administration%23Enteral

http://en.wikipedia.org/wiki/Sugars

http://en.wikipedia.org/wiki/Salt

http://en.wikipedia.org/wiki/Solution

http://en.wikipedia.org/wiki/Rotavirus

http://en.wikipedia.org/wiki/Cholera

http://en.wikipedia.org/wiki/Gastroenteritis


http://en.wikipedia.org/wiki/Dehydration

http://en.wikipedia.org/wiki/Colorectal_cancer

http://en.wikipedia.org/wiki/Hypothyroidism






Ø Food tests:

Test for starch (iodine test):

Add few drops of Iodine solution (KI2) to the food sample.If the color changes to blue/black, starch is present. If the color remains brown/

yellow, starch is absent.

Test for glucose (reducing sugar) – Benedict’s test:

Add equal amount of Benedict’s solution to the food sample (crush the food

sample and add water if the food sample is solid). Heat the solution in a water

bath.

If red precipitate is seen, glucose is present.

If the color remains blue, glucose is absent.

Test for proteins (Buiret Test):

Add equal amount Buiret 1 and 2 solution to the food sample.

If the color remains Blue, Protein is absent.

If color changes to purple, protein is present.

Test for fats:

a) Emulsion/ Ethanol Test

Add the food sample to Alcohol/ Ethanol

then add water.

If color is milky, fat is present.

If color changes to clear, fat is absent.

b) Grease- Spot test

Rub the food sample on a white paper.If a translucent/ semi-transparent spot is formed, fat is present.

If clear, no fat is present.





T h i Ch : ARIF ULLAH 20

FOOD TESTS

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