nutrition by dale m forsyth purdue university. nutrition deals with providing the right nutrients in...

NUTRITIONNUTRITION

By Dale M Forsyth

Purdue University

Nutrition deals with providing Nutrition deals with providing the right nutrients in the right the right nutrients in the right

amounts in the diet.amounts in the diet.

Definition– Deals with the nutrients needed, their

metabolism, feeds that supply them, and feeding systems to provide them

NUTRIENTNUTRIENT

DEFINED– A chemical or chemical compound that

aids in the support of life, and is essential for the normal function, growth and reproduction of the animal.

CLASSES of NUTRIENTSCLASSES of NUTRIENTS

There are 6 Classes of Nutrients– Water– Carbohydrates– Fats– Proteins– Vitamins– Minerals

ANALYSISANALYSISWater Water

Carbohydrates Crude Fiber

NFE

Fats Ether Extract

Protein Crude Protein

Minerals Ash

Vitamins Too small to weigh

WATERWATER

The most crucial nutrient. What % water loss is fatal to animals?

~12%

Unique properties of Water:Unique properties of Water:

What happens to most substances as they are cooled?

What happens when water freezes?What is the consequence of this?

3 important properties of water 3 important properties of water to animals are:to animals are:

High Dielectric Constant– High polarity of the molecule– Water dissolves many things

High Specific Heat– Takes a lot of heat to change temperature

much– Helps maintain proper body temp

High Latent Heat of Vaporization– Takes a lot of energy to change water from

liquid into vapor– Result is:

lots of heat is removed when sweat evaporates or

moisture-laden air is exhaled

  3 sources of water to animals3 sources of water to animals

Drinking WaterWater in FeedMetabolic Water

– C6H12O6 6CO2 + 6H2O

– Impt to: Hibernating animals Water conserving animals

% Yield as Water% Yield as Water

Glucose = 60 %Protein = 42 %Fat = 100 %

Functions of Water in AnimalsFunctions of Water in Animals

Many many functions, which include:

Movement of nutrients and metabolitesConstant body temperatureMedia for chemical reactionsTakes part in chemical reactionsSpecial roles

Special Roles– Synovial fluid – lubricant– Cerebrospinal fluid – cushion– Sound transmission in ear– Light transmission in eye

Approximate WATER Approximate WATER CONSUMPTIONCONSUMPTION

Species Liters/Day Beef 26-66 Dairy 38-110 Horses 30-45 Swine 11-19 Sheep & Goats 4-15 Chickens .2-.4 Turkeys .4-.6

Factors Affecting HFactors Affecting H22O ReqmtO Reqmt

Species Environmental temperature Protein, salt and dry matter intake Lactation Age Activity Rate & composition of gain Health

Effects of Water RestrictionEffects of Water Restriction

Food Intake – and productionHemoconcentration Heart Rate Temperature Respiration RateDEATH

Practical AspectPractical Aspect

Make good, clean water liberally available at all times(EXCEPT certain conditions: Before or After

HEAVY exercise)

CARBOHYDRATESCARBOHYDRATES

““The trouble with our food is The trouble with our food is that it’s filled with all kinds of that it’s filled with all kinds of chemicalschemicals, like for example , like for example polyhydroxypolyhydroxy aldehydesaldehydes and and

ketonesketones and their and their anhydridesanhydrides.”.”

But THAT’S just a description But THAT’S just a description of CARBOHYDRATEof CARBOHYDRATE

ALL foods are CHEMICALSALL foods are CHEMICALS

CARBOHYDRATESCARBOHYDRATES

 Carbohydrates are made of the elements: – Carbon– Hydrogen– Oxygen

H to O ration as in water (2:1)

Carbohydrates are made of Carbohydrates are made of molecules called:molecules called:

SUGARS (saccharides)

Function of carbohydrates:Function of carbohydrates:

ENERGYENERGY

Forms of CarbohydratesForms of Carbohydrates

soluble – – sugars– monosaccharides– disaccharides

 insoluble

– polysaccharides

There are many monosaccharides. You are to know just a few

PENTOSES– Arabinose

 – Xylose

 – Ribose

HEXOSES– Glucose – Fructose – Galactose – Mannose

2 simple sugars bond to form:2 simple sugars bond to form:

 DISACCHARIDES– Sucrose – Maltose – Lactose – Cellobiose

DISACCHARIDESDISACCHARIDES

Sucrose–  table sugar

Lactose–  milk sugar

 Maltose – repeating unit of starchCellobiose – repeating unit of cellulose

DisaccharidesDisaccharides

Sucrose = Glucose + Fructose Lactose = Glucose + Galactose Maltose = Glucose + Glucose with bond Cellobiose = Glucose + Glucose bond

CHO STRUCTURESCHO STRUCTURES

Glucose

CHO STRUCTURESCHO STRUCTURES

Glucose

Maltose = glucose + glucoseMaltose = glucose + glucose

Connected by alpha bond

Cellobiose = glucose + glucoseCellobiose = glucose + glucose

Connected by beta bond

POLYSACCHARIDESPOLYSACCHARIDES

STARCH– Starch is made of repeating units of the

disaccharide MALTOSE– so it is really all:

GLUCOSE

KINDS OF STARCHKINDS OF STARCH

AMYLOSE– Straight chain polymer

 AMYLOPECTIN

– Branched chain polymer

More PolysaccharidesMore Polysaccharides

Glycogen– Like amylopectin. Stored in animals (small

amount)

Cellulose

GlycogenGlycogen

Storage CHO found in animals, but only in small amounts

Readily available supply of energy

THE DIFFERENCE THE DIFFERENCE BETWEEN STARCH AND BETWEEN STARCH AND

CELLULOSE IS:CELLULOSE IS:

Starch is glucose connected with alpha bonds

Cellulose is glucose connected with beta bonds

Animals do NOT make the enzyme that digests beta bonds.

Only bacteria make cellulase

More about celluloseMore about cellulose

Part of cell wallAnalyzed in Crude Fiber, or better, NDF

and ADFOnly of value to ruminant animals

because it takes bacteria to make cellulase to digest it.– (or bacteria in the cecum of nonruminant

herbivores)

LIGNINLIGNIN

LIGNIN IS NOT REALLY CARBOHYDRATE, but it is discussed here because it is in the fibrous part of the feed associated with cellulose, which is carbohydrate, and is analyized along with carbohydrate.

Bad things about ligninBad things about lignin

Completely indigestibleBinds to cellulose and decreases the

digestibility (dramatically) of other feed components

Good things about ligninGood things about lignin

Nutritionally – NONEFor the plant

– Helps insect resistance– Provides structural rigidity

Analysis of CHOAnalysis of CHO

Crude FiberNFE

BetterNeutral Detergent Fiber (NDF)Acid Detergent Fiber (ADF)

– (more about those later in the course)

LIPIDSLIPIDS

DEFINITION

Lipids are substances that are soluble in ether (and other organic solvents).

LIPID CLASSIFICATIONLIPID CLASSIFICATION

Simple lipids - esters of fatty acids with alcohols– Fats, Oils, Waxes

 Compound lipids - esters of fatty acids containing groups in addition to an alcohol and fatty acid.– Phospholipids, glycolipids, lipoproteins

 Derived lipids  Sterols  Terpenes (includes Vitamin A)

Largest, most impt category is Largest, most impt category is Fats and OilsFats and Oils

Fats contain 2.25 X as much energy as CHO– Fats = 9 Kcal / g– Proteins = 4 Kcal / g– CHO = 4 Kcal / g

– 9 / 4 = 2.25

Fat compositionFat composition

Lipids are composed of the elements Carbon, Hydrogen & Oxygen (just like CHO)

Difference is Fats contain LITTLE Oxygen compared to H and C.– C & H are the real fuel, O can come from

air.

Most fat is composed of GLYCEROL and FATTY ACIDS

Triglycerides have 1 glycerol & 3 Fatty Acids

Diglycerides have 1 glycerol & 2 Fatty AcidsMonoglycerides have 1 glycerol & 1 Fatty

Acid

GlycerolGlycerol

OH-C-H2

|

OH-C-H

|

OH-C-H2

A 3 carbon alcohol

Fatty AcidFatty Acid

Example – 16 carbons = palmitic acid

CH3CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2COOH

Saturated vs UnsaturatedSaturated vs Unsaturated

SATURATED (has all the H it can have)CH3(CH2)16COOH

UNSATURATED (contains double bonds)CH3(CH2)4CH=CHCH2CH=(CH2)7COOH

Volatile Fatty Acids (VFA’s)Volatile Fatty Acids (VFA’s)

2 carbon atoms = acetic acid

CH3COOH

3 carbon atoms = propionic acid

CH3CH2COOH

4 carbon atoms = butyric acid

CH3CH2CH2COOH

VFA’s ImportanceVFA’s Importance

In Rumen Fermentation– VFA’s are the end product of the bacteria

breaking down carbohydrate (because there is no oxygen in the rumen).

Medium Chain Fatty AcidsMedium Chain Fatty Acids

C-6 to C-14 acids are not real abundant

Long Chain Fatty AcidsLong Chain Fatty Acids

C DB FA16 0 palmitic18 0 stearic18 1 oleic18 2 linoleic "essential"18 3 linolenic "essential"20 4 arachidonic "essential"

Essential Fatty AcidsEssential Fatty Acids

Essential because they can’t be formed by the animal and must be in the diet.– (actually many animals can convert linoleic

to arachidonic acid, but we’ll call all 3 the EFA’s)

Linoleic AcidLinolenic AcidArachidonic Acid

Essential Fatty Acids - Essential Fatty Acids - SymptomsSymptoms

Skin problems, scaly skin, necrosisNecrosis of the tailGrowth failureReproductive failureEdemaSubcutaneous hemorrhagePoor feathering in chicks

EFA’s – Practical AspectsEFA’s – Practical Aspects

You will NOT see deficiency on animals fed practical diets.

You will NOT see deficiency in ruminant animals – (there is enough microbial synthesis in the

rumen, even though microbes hydrogenate unsaturated fats).

Functions for Fat in DietsFunctions for Fat in Diets

1. Energy

2. Provide EFA’s Also:

– Dust control – ½ to 1% does a good job– Absorption of fat soluble vitamins– Improves palatability of some diets

Lipid CategoriesLipid Categories

Glycerides - most common Most important dietary fat         ~~~~~~~~        ~~~~~~~~~~        ~~~~~~~~

Lipid CategoriesLipid Categories Phospholipids Usually glycerol + 2 Fatty Acids + P and

something         ~~~~~~~~         ~~~~~~~~

       ~P~~~~~~~~~

Lecithins -P-choline

Cephalins -P-cholamine (amino ethyl alcohol)

Part of membranes

Surface active (both hydrophilic & hydrophobic)

Lipid CategoriesLipid Categories

Glycolipids         ~         ~         ~~sugar

  Important in grasses & clovers Much of the dietary fat of ruminants (60%) is

galactolipid.   Especially rich (95%) in linoleic acid

Lipid CategoriesLipid Categories Cerebrosides   Nerve Tissue FA - NH2-sphingosine-hexose

  Waxes FA + monohydric alcohol

  Steroids - hormones, includes cholesterol

  Terpenes - includes Vitamin A

PROTEINSPROTEINS

And Amino Acids

DefinitionsDefinitions

Composed of elements C, H, O, N + S, P

Composed of molecules: Amino Acids– Example

Peptides and PolypeptidesPeptides and Polypeptides

Amino acids are connected in chains

ProteinsProteins

Proteins are very complex– Order of every amino acid is important, just

like letters in words, words in sentences, sentences in paragraphs, and paragraphs in chapters.

– Proteins have primary, secondary, tertiary and quaternary structure

Differences in proteins are what make individuals unique

AnalysisAnalysis

For feeds just determine NN x 6.25 = Crude Protein

10 essential amino acids10 essential amino acids

Phenylalanine Valine Threonine Tryptophan Isoleucine

Methionine Histidine Arginine Lysine Leucine

Most important to know: Lysine, Tryptophan, Methionine

Some non-essentail amino acidsSome non-essentail amino acids

Glycine Serine Glutamic Acid Taurine Cystine Cysteine

Aspartic acid

Protein QualityProtein Quality

Refers to the amount and balance of the essential amino acids in the protein.

Important for nonruminant animals but not ruminants– For ruminants, quantity of CP is what’s

impt.

““IDEAL PROTEIN”IDEAL PROTEIN”

An “ideal protein” would just exactly meet the essential amino acid needs of the animal, with none in excess, and with the right level of non-essential amino acids.

Amino Acid Amino Acid Availability/DigestibilityAvailability/Digestibility

Not all the amino acids in feeds are available

Digestibility is ‘confused’ by microbial synthesis in the Large Intestine

Therefore, availability has to be determined at the end of the small intestine

More about this later

NPNNPN

Non-Protein NitrogenRuminants can use NPN because the

bacteria in the rumen can use it to build their own amino acids.

Functions of Dietary ProteinsFunctions of Dietary Proteins

Supply the needed amino acids for the body to make its own proteins.

If present in excess, supplies energy

VITAMINSVITAMINS

Vitamin ClassificationVitamin Classification

Fat soluble vitamins A, D, E, KWater soluble vitamins

– Vitamin C– B-complex vitamins

Thiamine (B1), Riboflavin (B2), Niacin, B6, B12, Folic Acid, Choline, Pantothenic Acid, Biotin

Vitamin AVitamin A

3 forms Retinol Retinal Retinoic acid

Precursor: Carotene

Functions: Protects epithelial tissues +++

Vitamin A StructureVitamin A Structure

Vitamin AVitamin A

A.Introduction – 1.Chemically known

as retinol – 2.It is an unsaturated

monohydric alcohol with the shown structural formula:

– 3. It is a pale yellow crystalline solid, insoluble in water, but soluble in fats and various fat solvents.

– 4. It is readily destroyed by oxidation on exposure to air and light.

– 5. Vitamin A does not occur in plants but rather as its precursor, carotene, or carotenoid pigments.

Sources of Vitamin ASources of Vitamin A

1. Liver is a rich source of vitamin A.

2. Egg yolk and milk fat are generally rich sources.

4. Green forages, well-made hays and legume-grass silages are good sources.

5. Grains, except corn, are low or devoid of vitamin A activity.

6. Animal products are poor sources.

1. Provitaminsa. Includes -, - and - carotene and

cryptoxanthinb. Most important is -carotene

a. red in colorb. green feeds are excellent sources

c. Conversion to vitamin Aa. Occurs in intestinal wall and liver and possibly in

the kidney and lungb. In theory one molecule of carotene should yield

two molecules of Ac. Efficiency is below the expected.

Vitamin A value is defined as– One I.U. of vitamin A = vitamin A

activity of 0.300 ug of crystalline vitamin A alcohol

Efficiency of conversionEfficiency of conversionSpecies -carotene Vit A, I.U.

Rat 1000 1667

Poultry 1000 1667

Beef cattle 1000 400

Sheep 1000 480

Swine 1000 533

Dairy cattle 1000 400

Horses 1000 555 to 333

Dogs 1000 833

MetabolismMetabolism

Vitamin A and vision– Rhodopson (visual purple), the pigment of

the rod cells of the retina of the eye, is made of the vitamin plus a protein moiety. When exposed to light, the pigment breaks down into its constituents and these chemical changes are accompanied by stimulation of the optic nerves. Rhodopsin is regenerated in the dark.

– Ability to see in dim light depends on the rate of resynthesis of rhodopsin.

Rhodopsin formation is impaired where vitamin A is deficient

Other tissuesOther tissues

Maintains mucous membranes of the respiratory tract, intestinal tract, urethra, kidney and eyes in a healthy condition– In absence of vitamin A, they become

keratinized and susceptible to infectionRole in bone formation

Vitamin A DeficienciesVitamin A Deficiencies

Night BlindnessXeropthalmiaInfertility, abortion, fetal abnormalitiesMetaplasia (change of cell type)InfectionsDozens of other symptoms, as Vit A is

involved all over the body

Deficiency symptomsDeficiency symptoms

Adult cattle– A mild deficiency is associated with night

blindness, roughened hair, scaly skin.– Prolonged deficiency – excessive watering,

softening and cloudiness of the cornea and development of xeropthalmia characterized by a drying of the conjunctiva.

– Constriction of the optic nerve canal in calves

Deficiency Symptoms Deficiency Symptoms (cont)(cont)

Infertility in breeding animalsAbortion or production of dead, weak or

blind calvesIncreased susceptibility to infection-

calves

Deficiency Symptoms Deficiency Symptoms (cont)(cont)

Ewes– Night blindness– Weak or dead lambs

Pigs– Eye disorders (xerophthalmia & blindness)– Blind, deformed litters– Impaired appetite and growth

Deficiency Symptoms Deficiency Symptoms (cont)(cont)

Poultry– High mortality– Retarded growth, weakness, ruffled

plumage and a staggering gait– Reduced egg production and hatchability

SupplementationSupplementation

Feed a carotene rich dietSupplement by:

– Add to water– Inject– Add to supplement or grain mix– Add to salt or mineral mix– Add to complete diet

ProblemProblem

Ruminants– Deficiency may occur when pastures are

poor or high cereal rations are usedSwine

– Some concentrate feeds are extremely poor sourses

Vitamin DVitamin D

Necessary to use Ca & PDeficiency causes RICKETSCan be gotten from SUN on SkinActive form: 1,25 dihydroxycholecalciferolForm in plants is D2, in animals D3.

– poultry, cats need D3

Vitamin D StructureVitamin D Structure

Vitamin D2

Vitamin D3

Vitamin D as a HormoneVitamin D as a Hormone

Vitamin D is activated by UV light from 7-dehyro-cholesterol in the skin, goes to liver

In LIVER, is hydroxylated in the 1 positionGoes to KIDNEY where it is hydroxylated in

the 25 position, forming:1,25 dihydroxy cholecalciferol, the active form

MetabolismMetabolism

Facilitates deposition of calcium and phosphorus in bone

Increases the absorption of Ca & P from the intestine

Deficiency SymptomsDeficiency Symptoms

Young animals– Rickets with weak, easily broken bones, bowed

legs

Young cattle– Swollen knees and hocks and arching of back

Pigs– Enlarged joints, broken bones, stiffness of joints,

occasional paralysis

Vit D Deficiency symptomsVit D Deficiency symptoms

In older animals oesteomalacia (uncommon)

Poultry– Soft rubbery bones and beak, retarded

growth, bowed legs, reduced egg production

Units of vitamin DUnits of vitamin D

One I.U. of vit D = 0.025 g of pure crystalline irradiated 7-dehydrocfholesterol (D3)

ProblemsProblems

Need is greater for pigs & poultry than cattle & sheep

Animals housed indoors may need suppl.

More Vit D may be helpful managing milk fever.

SourcesSources

Most feeds for pigs & poultry are poor sources

Cod and fish-liver oils are good sourcesSun-cured hays are good sourcesIrradiated yeast is a good source of D2

Excessive Vitamin DExcessive Vitamin D

High doses mobilize Ca & P from the tissues causing vitamin D rickets

It may cause deposition of calcium salts in arteries, various organs and tissues

Vitamin EVitamin E

Tocopherols (d--tocopherol mainly)Protects membranesInteracts with SELENIUMPrevents muscle, liver and blood vessel

degeneration.

Deficiency SymptomsDeficiency Symptoms

Liver (cells die)Stiff lamb diseaseWhite muscle disease (calves)Exudative diathesis (chickens)

Deficiency symptomsDeficiency symptoms

Reproductive failureCalves and lambs - muscular

degeneration– calves called ‘white muscle disease’– lambs called ‘stiff lamb disease’

Chicks– nutritional encephalomalacia

E deficienciesE deficiencies

Pigs– Severe liver damage– muscular weakness– heart muscle affected with sudden death

Vitamin E & SeleniumVitamin E & Selenium

1. Exact interrelationship is not known. 2. Most enzootic muscular dystrophies in sheep

and cattle can be prevented by administering Se or vitamin E.

3. Necrotic liver degeneration in the rat and exudative diathesis in the chick can be prevented by either substance.

4. Nutritional encephalomalacia in chick or muscular dystrophy by E but not by selenium.

Units of vitamin E Units of vitamin E

1 I.U. of vitamin E = one milligram of synthetic a-tocopheryl acetate

Sources of Vitamin ESources of Vitamin E

Good – a. Wheat germ – b. Green forages – c. Soybean, peanut and cottonseed oils

2. Poor – a. Corn – b. Soybean, peanut and cottonseed meals

Vitamin KVitamin K

Necessary for blood clottingNormally get enough by microbial synthesisAdd menadione (Vit K source) to be safe

A number of compounds have A number of compounds have vitamin K activityvitamin K activity

phyloquinone, found in green plantsNaturally occurring naphthoquinone is

vitamin K2Menadione (K3) is the most active

synthetic compound

FunctionsFunctions

Necessary for the formation of prothrombin– so necessary for blood clotting

Deficiency symptomsDeficiency symptoms

Prolonged clotting timehemorrhage

ProblemsProblems

Seldom really a problemSynthesis occurs by microbes, even in

non-ruminantsPractically, add to non-ruminant diets

anywayBeware moldy sweet clover poisoning

– coumerol converted to dicoumarol by mold

VITAMIN CVITAMIN C

L - ascorbic acid

FunctionsFunctions

Important role in various oxidation-reduction mechanisms in living cells– ELECTRON TRANSPORT

Impt for normal collagen metabolism– hydroxyproline from proline &

hydroxylysine from lysine

Other rolesOther roles

Co-substrate in certain mixed-function oxidations– dopamine to norepinephrine– reqd with ATP for plasma Fe into ferritin

Most Animals Make Their OwnMost Animals Make Their Own

Vitamin C

Required by:Required by:

Manother primatesGuinea pigsA few other species, including:

– Indian fruit bat, red-vented bulbul, flying fox, rainbow trout, coho salmon, 2 species of locust, silkworm

Not required by farm animalsNot required by farm animals

EXCEPT under some specific conditions:– debilitated animals– possibly newborns– possibly pigs following weaning briefly– any time metabolism is so altered that

synthesis fails to occur

Deficiency symptomsDeficiency symptoms

SCURVY– edema– weight loss– emaciation– diarrhea– structural defects in

teeth, bone, cartilage, connective tissue, muscle

– hemorrhages in muscles & gums

– capillary fragility– fatty infiltration &

necrosis of liver– enlarged adrenal gland– DELAYED WOUND

HEALING

CONTROVERSYCONTROVERSY

Linus Pauling– Vitamin C and the Common Cold

B-Complex VitaminsB-Complex Vitamins

Thiamine (B1) Ribovlavin (B2) Niacin Pyridoxine (B6) Pantothenic Acid Folic Acid

Choline Biotin B12 Others?

ThiamineThiamine

Can form esters such as thiamin pyrophosphate, a cocarboxylase

Coenzyme in oxidative decarboxylation of pyruvic acid– Deficiency: accumulation of pyruvic acid

and its reduction product lactic acid

B1 Deficiency SymptomsB1 Deficiency Symptoms

BERI BERI in HumansLoss of appetite, emaciation, muscular

weakness and progressive dysfunction of nervous system

Pigs: appetite, growth, vomiting, respiratory problems

Chicks: polyneuritis (nerve degeneration and paralysis)

Some feeds (bracken, raw fish) contain thiaminase which destroys thiamin.

B1B1

Widely distributed in foods– Particularly cereal grains– Therefore little problem, usually, for

livestock

Riboflavin (B2)Riboflavin (B2)

B2B2

Part of FLAVOPROTEINS – transport of H (transfer of electrons)

Oxidation-Reduction reactionsLimited storageDO NEED to ADD to non-ruminant diets

– Cereals are a poor source

B2 Deficiency SymptomsB2 Deficiency Symptoms

Pigs– Poor appetite, slow growth, vomiting, skin

and eye problemsChick

– Curled toe paralysis (from nerve degeneration)

Hen– Poor hatchability, embryonic abnormalities

Deficiency symptoms (cont)Deficiency symptoms (cont)

Ectodermal tissues– Skin, eye, nervous system– Cataracts– Slow growth– REPRO – increased stillbirth

Requirement proportional to Energy Intake

NiacinNiacin

Nicotinamide Nicotinic AcidNicotinamide Nicotinic Acid

Can be formed from Tryptophan– (but not the reverse)– (not best to rely upon – cereals low in Try)

Active group of 2 important coenzymes– NAD & NADP (nicotinamide adenine

dinucleotide and its phosphate)

Niacin DeficiencyNiacin Deficiency

Pellegra in Humans“Black tongue” in dogsPigs – poor growth, enteritis, dermititis

High corn diets are a problem because corn contains little niacin OR tryptophan

PellegraPellegra

Diarrhoea, Dermatitis, DementiaGastrointestinal problems, affected

tongue (swollen, beefy), AnorexiaSymmetrical appearing dermititis

– Especially parts exposed to light or heatMental symptoms

Mental symptomsMental symptoms

Lassitude, apprehension, depression, and loss of memory.

Disorientation, confusion, hysteria, sometimes maniacal outbursts

It gets worseEncephalopathy

– Stupor, delirium, uncontrolled reflexes

B6 PyridoxineB6 Pyridoxine

Three forms: Pyridoxine (OH), Pyridoxal (CHO), Pyridoxamine (NH2)

B6 Main FunctionsB6 Main Functions

Amino Acid Decarboxylation and Deamination

C-COOH -- C COOHC-NH2 ----- C NH2

B6 DeficiencyB6 Deficiency

Poor Growth, etc.ANEMIANervous symptoms – convulsions

– Demyelinization of peripheral nerves– Other degenerative changes

Reduced antibody responseNeeded for normal reproduction

Rqmt for humans increased during pregnancy and oral contraceptive use

Pantothenic AcidPantothenic Acid

Pantothenic AcidPantothenic Acid

Component of Coenzyme A– Fatty Acid breakdown– CHO oxidation– Therefore – to use energy!!!

PA DeficiencyPA Deficiency

Goose Stepping in pigs– Nervous incoordination

DiarrheaLoss of hair, skin problemsPoor growth, etc.

More, of course, but widely distributed in plants and not a serious problem

Folic AcidFolic Acid

FolacinsFolacins

3 associated compounds have activityMovement of 1 Carbon residues

– COO- and CH3– Synthesis of purines and amino acids– Related with B12

Folic DeficienciesFolic Deficiencies

Anemia – like B12 but not cured w B12Poor growthPoor feathering

Biggest problem is PEOPLE – Pregnancy – neural tube defects

Only Poultry, Pregnant Women and Kids normally need it added

CholineCholine

CholineCholine

Unlike the other vitamins– Actually used up– Can be replaced by other substances, like

betaine and methionineMethyl Donor

Choline deficiencyCholine deficiency

Slow GrowthFatty LiverPEROSIS (also Mn)Reduced litter size in pigs

– Therefore add extra to sow’s diets

Add LARGE amounts when needed– Light and fluffy– NOT part of regular vitamin mix

Add to Swine (sows) and Poultry diets– (adds ½ pig/litter for sows)

B12B12

B12 CyanocobalamineB12 Cyanocobalamine

Contains COBALTAPF – Original “Animal Protein Factor”Anti-pernicious anemia factorDiscovered in 1949

B12 FunctionB12 Function

Synthesis of RNA and DNAChemistry of Methyl Groups

INTRINSIC FACTORINTRINSIC FACTOR

In order to absorb B12, need Intrinsic Factor from the stomach.

B12 DeficiencyB12 Deficiency

Pernicious Anemia– Pernicious means “leading to death”

All the symptoms of starvation

BiotinBiotin

BiotinBiotin

Role in Fat SynthesisProblems are skin problems

– Dermatitis– Loss of hair

Avidin (in raw egg white) inactivates itWidely Distributed

HYERVITAMINOSISHYERVITAMINOSIS

Water Soluble Vitamins– Unusual, reach renal threshold– High enough doses can be pharmocologic

Fat Soluble Vitamins – A & D– TOXIC

End of Vitamins

View Vitamin Deficiency Slides

MINERALSMINERALS

Following is only an overview

MineralsMinerals

Macro Minerals– Ca, P, Mg, Na, K, Cl, S

Trace Minerals– Fe, Cu, Zn, I, Mn, Cr, Mo, F

Ultra Trace Minerals – maybe more

Macro MineralsMacro Minerals

Calcium – bones, teeth, musclePhosphorus – bones, soft tissue

– Needs proper Ca:P ratio and Vitamin DMagnesium prevents Grass TetanyNa (sodium), K (potassium), Cl

(chloride)– Osmotic balance, Na pump, muscle, nerve

Sulfur – in proteins & other moleules

Trace MineralsTrace Minerals

Iron (Fe) – prevents anemiaCopper (Cu) – need it to use Fe,

connective tissue formationZinc (Zn) – prevents parakeratosisIodine (I) – prevents goiterManganese (Mn) need for proper bone,

activates enzymes

Trace Minerals continuedTrace Minerals continued

Need only tiny amounts of these, almost unmeasurable

Chromium (Cr) – CHO metabolismMolybdenum (Mo) – toxic but essentialFluorine (F) – toxic but benefits teeth

Ultra Trace ElementsUltra Trace Elements

Things in this category MAY be essential but that has not been proven (and accepted generally)

Includes many elements, including: B, As, Ba, Ni, Sr, Va and others

Text book (Church & Pond) accept some (Va) as essential that I do not