ANSI 3543 Principles of Animal Nutrition Exam 1

Classifying Nutrients

• Nutrients categories include water, carbohydrates, proteins, lipids, minerals, and vitamins.
• Essential nutrients cannot be synthesized by the body in sufficient quantities; non-essential nutrients can.

Importance of Nutrition

• Nutrition affects maintenance, growth, and lactation processes in living cells.
• Understanding nutrition helps identify necessary dietary components to support normal bodily functions.

Historical Background

• Antoine Lavoisier founded the science of nutrition and demonstrated the chemical basis of nutrition using a respiration chamber.

Nutrient Definitions

• Nutrients: Chemical compounds supporting life processes such as maintenance and reproduction.
• Essential Nutrients: Must be obtained from the diet as the body cannot produce sufficient amounts.
• Non-Essential Nutrients: Can be synthesized by the body.

Essential Nutrient Classifications

• Six essential nutrient categories:
  • Water (important for monogastrics)
  • Carbohydrates (e.g., glucose)
  • Fats (highest energy yield and metabolic water)
  • Proteins
  • Minerals
  • Vitamins

Carbohydrates

• Monosaccharides: Glucose, Fructose, Galactose.
• Disaccharides: Lactose, Sucrose, Maltose.
• Polysaccharides: Starch (amylose, amylopectin), Cellulose, Hemicellulose, Lignin.

Fatty Acids

• Three essential fatty acids include Linoleic acid, Linolenic acid, and Arachidonic acid.

Amino Acids

• Ten essential amino acids linked via peptide bonds:
  • Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine, Arginine, Leucine, Lysine.
• Essential amino acid requirements may vary between species.

Minerals Classification

• Macro Minerals: Required in percentage of the diet (e.g., Calcium, Sodium, Potassium).
• Micro Minerals: Required in ppm or ppb in the diet (e.g., Copper, Zinc, Iron).

Vitamins

• Fat-Soluble Vitamins:
  • Vitamin A (vision), D (bone health), E (antioxidant), K (blood clotting).
• Water-Soluble Vitamins:
  • Examples include Biotin, Choline, Folic acid, B6, B12, and Vitamin C.

Energy Production

• Nutrients that produce ATP include carbohydrates, fats, and proteins.

Water Properties

• Water is needed in the highest concentration and has properties such as:
  • Liquidity over a wide temperature range (boils at 100°C, freezes at 0°C).
  • High specific heat, latent heat of vaporization, and surface tension.
  • Acts as a polar solvent.

Functions of Water

• Functions include being a transport medium (e.g., blood, lymph), temperature regulator, lubricant (synovial fluid in joints), and maintaining cell turgidity.

Water Regulation in the Body

• Regulates body heat through metabolism, digestion, and muscle activity; aids heat dissipation due to high specific heat and heat of vaporization.
• Conditions favoring heat loss include low humidity, air movement, and adequate drinking water availability.

Sources of Water

• Sources include:
  • Free liquid
  • Water in feed (e.g., silage, corn, hay)
  • Metabolic water produced during nutrient oxidation (1 mole of glucose yields 6 moles water).

Dehydration Effects

• Acute dehydration occurs due to lack of water intake, while chronic dehydration develops gradually over time, impacting animal health and bodily functions.

Prepare for Exam 1 in ANSI 3543 by reviewing key concepts in animal nutrition. This quiz emphasizes nutrient classification into categories such as water, carbohydrates, proteins, lipids, minerals, and vitamins, as well as the implications of nutrition on bodily functions. Understand the foundational principles that drive the science of nutrition.