Unit II. Carbohydrates - Principles Of Animal Nutrition PDF

  neutral chemical compounds containing carbon (C), hydrogen (H) and oxygen (O) ”hydrates” of carbon polyhydroxy aldehydes or ketones and their derivatives (alcohols, acids, etc.) May contain phosphorous (P), nitrogen (N) or sulfur (S) names end in “ose”   ◦ comes f...

  neutral chemical compounds containing carbon (C), hydrogen (H) and oxygen (O) ”hydrates” of carbon polyhydroxy aldehydes or ketones and their derivatives (alcohols, acids, etc.) May contain phosphorous (P), nitrogen (N) or sulfur (S) names end in “ose”   ◦ comes from the digestion of starch ◦circulates in the blood and the primary fuel for cells ◦occurs freely in plants, fruits, honey, blood, lymph and CSF ◦major component of many oligosaccharides, polysaccharides and glucosides ◦pure state: white crystalline solid ◦soluble in water ◦Occurs freely in green leaves, fruits and honey ◦sweetest of all sugars (sweeter than sucrose) ◦Green leafy crops usually contain appreciable amounts of this sugar both in free and polymerized form ◦ Doesnot occur free in nature but exist in polymerized form as mannan ◦component of glycoproteins ◦widely found in yeasts, molds and bacteria ◦comes from the digestion/hydrolysis of lactose or milk sugar ◦does not occur free in nature except as a product of fermentation ◦component of the anthocyanin pigments, galactolipids, gums and mucilages ◦Hydrolysed by the enzyme sucrase or by dilute acids ◦ ◦not as soluble as sucrose (1/6 as sucrose) imparting only a faint sweet taste to milk ◦can be fermented by Streptococcus lactis producing lactic acid responsible for the sour taste in milk ◦heated to 150oC, it turns yellow. Heated to 175oC, changes into a brown compound (Lactocaramel) ◦product of the mammary gland (cow’s milk contains 43-48g lactose/kg milk) ◦1 glucose + 1 glucose = 1 maltose + 1 H2O ◦does not exist naturally as free sugar, but it is the basic repeating unit of cellulose ◦Like maltose, cellobiose consists of two glucose units, however the glycosidic linkage is β(1→4) ◦ ◦present in many plants as a reserve carbohydrate ◦most abundant in seeds, fruits, tubers and roots ◦occurs naturally in the form of granules, whose size and shape vary in different plants ◦differ in their chemical composition and, except in rare instances, are mixtures of two structurally different polysaccharides, amylose and amylopectin ◦the proportions of these present in natural starches depend upon the source, although in most starches amylopectin is the main component, amounting to about 70–80 per cent of the total. ◦used to describe a group of highly branched polysaccharides isolated from animals or microorganisms ◦occur in liver, muscle and other animal tissues ◦glucans, analogous to amylopectin in structure, and have been referred to as ‘animal starches’ ◦main carbohydrate storage product in the animal body and plays an essential role in energy metabolism.  known example of glucosamine-containing homoglycan, particularly abundant in crustacean, in fungi and in some green algae. major structural component of the exoskeletons of invertebrates such as insects and crustaceans, as well as in the cell walls of algae, fungi and yeast.  an alkali-soluble cell wall polysaccharides that are closely associated with cellulose may be found in fruit, plant, stems, and grain hulls not digestible but can be fermented by yeasts and bacteria compose mainly by D-Glucose, D-Galactose, D-Mannose, D-Xylose and L-Arabinose units joined in different combinations  contains acetyl-glucosamine present in the skin, the synovial fluid, and the umbilical cord solutions of this acid are viscous and play an important part in the lubrication of joints chemically similar to hyaluronic acid but contains galactosamine in place of glucosamine sulphate esters of chondroitin are major structural components of cartilage, tendons and bones  not a carbohydrate a polymer that originates from 3 derivatives of Phenylpropane: ⚬ Coumaryl alcohol ⚬ Coniferyl ⚬ Sinapyl alcohol found largely in overmature hays, straws and hulls, essentially indigestible in all livestock and even reduce the digestibility of other nutrients especially cellulose highly resistant to chemical degradation physical incrustation of plant fibers by lignin renders them inaccessible to enzyme that would normally digest them richly found in wood products, mature hays and straws thus, are poorly digested unless treated chemically to break the bonds between lignin and other carbohydrate   Barley feed Rice bran Brown rice Rice middling Camote meal Rice polishing Cassava meal Rough rice Corn bran Sugar Corn grain Tallow Vegetable fat Corn/hominy grits Wheat bran Ground grain Wheat middling sorghum Pollard Molasses ◦Common in animals requiring amounts of energy ◦Symptoms include ◦ More common in humans and pets (dogs) than in farm animals ◦Generally has a genetic basis; maybe induced by overfeeding and obesity ◦Results from ◦Symptoms include: Cunningham, M., & Acker, D. (2001). Animal Science and Industry, 6th `Edition. New Jersey, USA: Prentice Hall, Inc. Chapter 3 (3.3) pp. 61-64 Jurgens, M. H. & Bregendahl, K. (2007). Animal Feeding & Nutrition, 10th Edition. Iowa, USA: Kendall/Hunt Publishing Company. pp. 8-14 McDonald, P., Edwards, R. A., Greenhalgh, J. F. D., & Morgan, C. A., Sinclair, L.A. & Wilkinson, R. G. (2011). Animal Nutrition, 7th Edition. United Kingdom: Pearson Education Limited. Chapter 2 Perry, T. W., Cullison, A. E., & Lowrey, R. S. (2000). Feeds & Feeding, 5th Edition. Singapore: Pearson Education Asia Pte Ltd. pp. 2-5 The 1999 Livestock Feed Formulation Committee. The Philippines recommends for livestock feed formulation. Los Baños, Laguna: PCARRD-DOST and PARRFI, 2003. 208p. – (Philippines Recommends Series No. 64-A). pp. 9- 16 Wu, G. (2018). Principles of Animal Nutrition. Florida, USA: CRC Press. Chapter 2