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