Water and Body Fluids Lecture Notes PDF

ANSC 244 / FSHN 244 (Comparative Nutrition) Water and body fluids 1 LECTURE 20, 21 & 22 - OBJECTIVES TO UNDERSTAND WATER Functions and Requirements Consumption Quality Water balance and osmoregulation TO UNDERSTAND BODY FLUIDS Fun...

ANSC 244 / FSHN 244 (Comparative Nutrition) Water and body fluids 1 LECTURE 20, 21 & 22 - OBJECTIVES TO UNDERSTAND WATER Functions and Requirements Consumption Quality Water balance and osmoregulation TO UNDERSTAND BODY FLUIDS Functions Blood components related to nutrition Blood-related diseases Electrolytes and dietary electrolyte balance 2  Basic Nutrients and Their Function Water Minerals Regulatory Protein Structural Vitamins Energy Lipids Carbohydrates 3 Water Essential for life (forgotten nutrient) Cheapest and most abundant nutrient 4  Functions of Water Functions: Nutrient / waste transport Metabolic / chemical reactions (hydrolysis) Aids digestion / absorption Regulates body temperature (high specific heat of water) Regulate ionic concentrations (solvent) Body structural component (maintains body cell shape) Lubricates/cushions (body, joints, organs, CNS) Also involved with sight & sound (eyes & ears) Maintain blood volume & osmotic pressure Reproduction 5 Nutrient Formation I. Natural Sources A. Sun - Energy - Vitamin D B. Soil - Minerals & Chemicals C. Air - N, C, O, H II. Photosynthesis Energy 6 CO2 + H2O Chlorophyll C6H12O6 + 6 O2 Carbon Water Sunlight Glucose Oxygen Dioxide & Plants III. Various metabolic pathways in the body 6  Energy Formation in the Body Cells (Opposite of Photosynthesis) Enzymes C6H12O6 + 6 O2 6 CO2 + 6 H2O + Energy Oxidation Glucose Oxygen Metabolic Carbon Water Energy Reactions Dioxide 7 Sources of Water Drinking (Tap / stream water; direct consumption) Food / Feed (early morning dew on grass of grazing ruminants ranges from < 10% to >90%) Metabolic water (5 to 10% of total) ▪ Water liberated during metabolic reactions ▪ Water liberated during catabolism of body tissue ▪ Importance depends on species, diet, habitat, and ability to conserve water Kangaroo rat NEVER needs to drink More water obtained via metabolic water than lost via respiration, urination, fecal losses 8  Metabolic Water Glucose + 6 O2 6 CO2 + 6 H20 Alanine + 3 O2 2.5 CO2 + CO(NH2)2+ 2.5 H20 Palmitic acid + 23 O2 16 CO2 + 16 H20 9 Metabolic water production from nutrients Oxygen (L) per gram of Nutrient Food Water formed Metabolic water produced per gram of food, g Starch 0.83 1.49 0.56 Fat 2.02 1.88 1.07 Protein 0.97 2.44 0.40 (modified from Hyder et al., 1968) 10  Water in Feed Feedstuff Water % DM % Corn Silage 64.9 35.1 Alfalfa Haylage 57.4 42.6 Coastal Hay 12.9 87.1 Corn 11.9 88.1 Cottonseed Meal 9.5 90.5 11 Water in drinks 12 13 Nutrient Composition of Adult Bovine 95% of Embryo Water 54% Fat 26% 65-85% of BW at birth 90-95% of Blood Protein 15% Ash 4.6% Carbohydrate non-ruminants Within a species ▪ Intake varies with production purpose / function ▪ Size and age of animal ▪ Pregnancy, lactation, growth Type of diet ▪ Level of intake dependent on type of diet (eg. green forage vs silage vs hay) 16  Factors Affecting Water Intake Environmental temperature and humidity ▪ Example- mature cattle during heat stress Not stressed 5-6% BW/d Stressed >12% BW/d Physiological function ▪ Lactation, work Disease condition ▪ Fever, diarrhea Water quality 17 Water Requirements Humans – adults 1 milliliter (gram) water per kilocalorie ▪ 2000 ml per 2000 kilocalories ▪ More for environmental conditions Air conditioning Trade winds *** 2700 ml per 2000 kilocalories Humans – Children 1.5 milliliter (gram) water per kilocalorie 18  Water Requirements Species (Mature) Gallon/day/head Dairy Cattle 10 - 16 Beef Cattle 8 - 14 Horses 8 - 14 Swine 2-4 Sheep & Goats 1-3 Chickens (per 100 birds) 8 - 10 (hens in production) Turkeys (per 100 birds) 10 - 15 (Poultry - 2 parts of water for each part of dry feed) 19 Water Requirements Lactating cow: 4 to 7 L/kg DMI Cattle: 3 to 5 L/kg DMI Young calves: 6 to 8 L/kg DMI Horses: 2 to 3 L/kg DMI Hard working horse: 10 to 12 L/kg DMI Poultry: 2 to 3 L/kg DMI Swine: 2 to 2.5 L/kg DMI 20  Dietary Factors Affecting Water Intake Increase in: Water Consumption Feed water DM intake Protein content Salt content Indigestible fiber 21 Relationship between moisture content of forages and water drunk Moisture content of Water intake, L/kg of forage, % dry matter 10 3.7 20 3.6 30 3.3 40 3.1 50 2.9 60 2.3 65 2.0 70 1.5 75 0.9 (modified from Hyder et al. 1968) 22  Water quality Palatability Factors: ▪ Total dissolved solids