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Nutritional terms and their definitions. Nutritional aspect of carbohydrates, protein and fats

I. Nutritional Terms and Their Definitions

  1. Nutrition
    • The process by which animals consume, digest, absorb, and utilize nutrients for maintenance, growth, reproduction, and overall health.
  2. Nutrient
    • Any chemical substance that provides energy or supports growth, reproduction, and the maintenance of life.
  3. Macronutrients
    • Nutrients required in large amounts, including carbohydrates, proteins, and fats, which provide energy and are essential for structural and metabolic functions.
  4. Micronutrients
    • Nutrients needed in smaller amounts, including vitamins and minerals, essential for enzymatic reactions, immune function, and overall well-being.
  5. Essential Nutrients
    • Nutrients that cannot be synthesized by the body and must be obtained through the diet. Examples include essential amino acids, fatty acids, vitamins, and some minerals.
  6. Energy
    • The capacity to perform work. Energy in animal nutrition is derived from the oxidation of carbohydrates, proteins, and fats, measured in kilocalories (kcal) or megajoules (MJ).
  7. Metabolism
    • The sum of all biochemical processes occurring in the body, including catabolism (breakdown of molecules) and anabolism (synthesis of molecules).
  8. Basal Metabolic Rate (BMR)
    • The minimum energy requirement to sustain life processes at rest, in a thermoneutral environment, and in a post-absorptive state.
  9. Feed Efficiency
    • A measure of the animal’s ability to convert feed into body mass, often expressed as feed conversion ratio (FCR).
  10. Digestible Energy (DE)
    • The portion of energy in the feed that is absorbed from the gastrointestinal tract.
  11. Protein Quality
    • A measure of how well a dietary protein provides essential amino acids to meet the animal’s requirements.
  12. Lipid Profile
    • The composition of fatty acids and cholesterol in the diet, influencing energy provision and cell membrane integrity.

II. Nutritional Aspect of Carbohydrates

  1. Overview
    • Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen, primarily functioning as an energy source.
  2. Classification
    • Monosaccharides: Simple sugars (e.g., glucose, fructose).
    • Disaccharides: Two monosaccharides linked together (e.g., sucrose, lactose).
    • Polysaccharides: Complex carbohydrates (e.g., starch, cellulose, glycogen).
  3. Functions
    • Primary energy source for metabolic activities.
    • Provide structural components in the form of cellulose in herbivores.
    • Serve as precursors for other biomolecules like nucleotides and glycoproteins.
  4. Digestibility
    • Starch and sugars are highly digestible in monogastric animals.
    • Cellulose and hemicellulose require microbial fermentation in the rumen of ruminants.
  5. Deficiency
    • Leads to reduced energy availability, weight loss, and poor production performance.
  6. Excess
    • Can result in obesity, metabolic disorders, and digestive disturbances like acidosis in ruminants.

III. Nutritional Aspect of Proteins

  1. Overview
    • Proteins are polymers of amino acids essential for growth, repair, and maintenance of tissues.
  2. Classification
    • Based on amino acid composition: Complete (contain all essential amino acids) and Incomplete proteins.
    • Based on source: Animal-based (e.g., meat, fish) and plant-based proteins (e.g., soybean meal).
  3. Functions
    • Building blocks of muscles, enzymes, hormones, and antibodies.
    • Regulate physiological functions, such as transport of oxygen (hemoglobin) and immune response.
  4. Essential Amino Acids
    • Must be supplied in the diet as they cannot be synthesized by the body (e.g., lysine, methionine, tryptophan).
  5. Protein Quality
    • Measured by biological value (BV) and protein efficiency ratio (PER). Animal proteins generally have higher BV compared to plant proteins.
  6. Deficiency
    • Symptoms include stunted growth, muscle wasting, poor reproductive performance, and reduced immunity.
  7. Excess
    • Results in inefficient use of protein as an energy source, increased ammonia production, and kidney strain.
  8. Ruminant Considerations
    • Rumen microbes can synthesize protein from non-protein nitrogen (NPN) sources like urea, but excessive NPN can lead to toxicity.

IV. Nutritional Aspect of Fats

  1. Overview
    • Fats (lipids) are energy-dense macronutrients composed of glycerol and fatty acids.
  2. Classification
    • Saturated Fatty Acids: No double bonds; solid at room temperature (e.g., animal fat).
    • Unsaturated Fatty Acids: One or more double bonds; liquid at room temperature (e.g., vegetable oils).
    • Essential Fatty Acids: Required in the diet (e.g., linoleic acid, alpha-linolenic acid).
  3. Functions
    • Primary energy reserve in the body.
    • Insulation and protection of organs.
    • Essential for cell membrane integrity and synthesis of bioactive molecules (e.g., prostaglandins).
  4. Digestion and Absorption
    • Lipids are emulsified by bile salts and hydrolyzed by pancreatic lipase in the intestine.
    • Absorbed fatty acids are either stored or utilized for energy.
  5. Deficiency
    • Leads to poor growth, skin disorders, reproductive issues, and impaired immune function.
  6. Excess
    • Can result in obesity, cardiovascular problems, and liver dysfunction.
  7. Ruminant Considerations
    • Ruminants rely on microbial biohydrogenation to modify dietary unsaturated fats into saturated fats, affecting milk composition.

V. Comparative Nutritional Roles

NutrientPrimary RoleDeficiency EffectsExcess Effects
CarbohydratesEnergy sourceWeight loss, poor productionObesity, digestive disturbances
ProteinsTissue building, enzymes, hormonesGrowth retardation, low immunityKidney strain, ammonia toxicity
FatsEnergy reserve, cell membranesPoor growth, skin issues, infertilityObesity, metabolic disorders
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