Ø Nutrition in Animals

INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……

TOPIC: ANIMAL NUTRITIONNAME:……………………………………. DATE: ……………

Teacher in Charge: ARIF ULLAH 1

Ø Nutrition in Animals:a) Primary and Secondary food substances.b) Carbohydrates, Fats and Proteins.c) Source, function and deficiencies of

i) Vitamins.ii) Minerals.

d) Balanced diet.e) Alimentary Canal (gut).f) Pattern of Nutrition.g) Mechanical digestion.h) Chemical digestion in the human alimentary canal.i) Structure and functions of Villus.j) Functions of a liver.k) Constipation.l) Difference between excretion and Egestion.m) ORT(Oral Rehydration Therapy)n) Food Tests.




ROLE OF ENZYMES FROM DIFFERENT SECRETIONS IN OUR BODYSite ofdigestion

Secretion Whereproduced

Enzymes Digestion

Mouth saliva Salivaryglands

Salivaryamylase

Starch to maltose

Stomach Gastricjuice(acidic)

Gastricglands

i) rennin

ii) pepsin

i) Solublecaseinogens toinsoluble caseinogens.ii) proteins topolypeptides

Smallintestine(duodenum)

Pancreaticjuice(alkaline)

pancreas i) pancreaticamylaseii) trypsin

iii) pancreaticlipase

i) Starch to maltose.ii) proteins topolypeptidesiii) fats to fattyacids + glycerol

Bile(alkaline)

Liver - Emulsifies fats

Smallintestine

Intestinaljuice(alkaline)

Intestinalglands

i) maltaseii) lactase

iii) sucrase

iv) erepsin

v)intestinallipasevi)enterokinase

i) maltose to glucoseii) lactose to glucose+ galactoseiii) sucrose toglucose + fructoseiv) polypeptides toamino acidsv) fat to fatty acids+ glycerolvi) trypsinogen totrypsin




Nutrition is the process of providing or obtaining the food necessary for healthand growth.

· Primary and secondary food substances.

Primary: Secondary:1.Carbohydrates. 1. Minerals.2. Fats. 2. Vitamins.3. Proteins. 3. Roughage/Dietary fiber.4. Water.

Primary food substances are needed for living.Secondary Food Substances are needed to stay healthy.

Functions of the food substances:

Carbohydrates are needed :

a) As a source of energy.b) To form supporting structures.c) To be converted to other organic compounds such as amino acids and fats.d) For the formation of nucleic acids.e) To synthesize lubricants.f) To produce the nectar in some flowers.

Fats serve:

a) As an efficient source and storage of energy.b) As an insulating material, especially under the skin to prevent heat loss.c) As a solvent for fat soluble vitamins and many other vital substances.d) As a constituent of protoplasm.e) As means to restrict water loss from the skin.




Proteins are:

a) Essential for the synthesis of protoplasm, for growth and repair of worn-outbody cells.

b) Used for synthesis of enzymes and hormones.c) Used in the formation of antibodies to combat diseases.d) A source of energy.

Minerals:

a) It helps in keeping up healthy.b) It prevents Rickets, Anaemia, etc.

Vitamins:

a) It keeps us healthy.b) It prevents diseases like scurvy and night blindness.

Roughage/Dietary Fiber:

a) It helps in the movement of food during peristalsis.b) It adds bulk to the food.

Water:

a) It is needed for the metabolic activities.b) It is a major constituent of blood.

· Carbohydrates, Fats and proteins.

Carbohydrates:Carbohydrates are required in large quantities as they supply energy andmaterials to the living organism.Carbohydrates are made up of the elements carbon, hydrogen and oxygen. TheHydrogen and oxygen atoms are present in the ratio 2:1 in each carbohydratemolecule. The basic carbohydrate units are the simple sugars or monosaccharide.All other carbohydrates are built from these basic units. Carbohydrates may be




classified into monosaccharide, disaccharides and polysaccharides.Monosaccharides:

· Simple sugars, e.g. glucose, fructose and galactose.· Reducing sugars present in sweet fruit and honey.

Structure of glucose (monosaccharide):

Disaccharides:

· Complex sugars, e.g. maltose, lactose and sucrose.· Maltose and lactose are reducing sugars while sucrose in not.· Maltose is found in germinating grains: lactose in milk and sucrose in sugar

cane.· Formed when two simple sugars are joined together with the elimination of a

water molecule. E.g.

· Condensation is a reaction where simple molecules are linked with theelimination of water molecules to form big molecules.

· In hydrolysis, water molecules are added to split up big molecules into simpleones.

Polysaccarides:· Macromolecules which are made up of thousands of simple sugar units, e.g.

starch, glycogen and cellulose.· They are all made up of glucose units but in each the glucose units are linked in

a different way.· Starch is the storage form of glucose in green plants.

Cereals, potatoes, yam and tapioca are rich sources of starch.· Glycogen is the storage form of glucose in animals.· Cellulose forms the cell walls in plants.Sources of Carbohydrates: bread, cake, cereal etc.




Fats:Fates and oils are made up of the elements carbon, hydrogen and oxygen butthey contain very little oxygen unlike carbohydrates.Fats are made up of fatty acids and glycerol.

Structure of a fat molecule:

Sources of fats: milk, butter, nuts etc.

Proteins:Proteins are made up of the elements carbon, hydrogen and nitrogen. Often,sulphur and phosphorus are also present.Proteins are made up of basic units called amino acids. There are twenty types ofnaturally occurring amino acids. In each protein, some or all the amino acids arepresent in different numbers and order so that each protein is unique. Theessential amino acids are amino acids that cannot be made in our body and somust be present in our dietary protein foods. Amino acids:

Sources of Proteins: meat, fish, eggs etc.




Ø Source, function and deficiencies of Vitamins:

Vitamins Foods which containthem

Why they are needed Deficiency disease

A Butter, egg yolk, codliver oil, carrots.

To keep the cellslining the respiratorysystem healthy; tomake a pigment inthe rod cells in theretina of the eyeneeded for seeing indim light.

Infections of celllining respiratorysystem, nightblindness.

B Whole meal bread,yeast extract, liver,brown rice.

Involved in manychemical reactions inthe body, for examplerespiration.

Beriberi, it causesmuscular weaknessand paralysis.

C Oranges, lemons,blackcurrants, rawvegetables,potatoes.

Keeps tissues in goodrepair.

Scurvy, whichcauses pains injoints and muscles,and bleeding fromgums and otherplaces.

D Butter, egg yolk; canbe made by the skinwhen sunlight shineson it.

Helps calcium andphosphate to be usedfor making bones.

Rickets, whichcauses bones tobecome soft anddeformed.




· Source, function and deficiencies of minerals:

MineralElement

Foods whichcontain it

Why it is needed Deficiency disease

Calcium (Ca) Milk, cheese,bread.

For bones and teeth. Brittle bones and teeth.

Phosphorus(P)

Milk. For bones and teeth. Brittle bones and teeth.

Fluorine (F) Fluoridetoothpaste,fluoridatedwater.

Make tooth enamelresist decaying.

Bad teeth.

Iodine (I) Seafood, tablesalt.

For making hormonethyroxin.

Goitre, a swelling in theneck; slow metabolicrate.

Iron (Fe) Liver, egg yolk. For makinghemoglobin, the redpigment in bloodwhich carries oxygen.

Anemia- not enough redblood cells, so thetissues are short ofoxygen and cannotrelease energy.

· Balanced diet:

A balanced diet contains:

· Enough carbohydrates and fats to meet our energy needs.· Enough proteins of the right kind for growth and repairs.· Enough vitamins, minerals, water and fiber for maintaining health.




Energy value of food:1 g of carbohydrate yields 16kj1 g of proteins yields 17kj1g of fats yields 28kj

Dietary energy requirement is related to:Activity: the more active a person is the greater the amount of energy needed.Age: teenagers and young adults need more energy per kilogram body mass thanyoung children and old people.Sex: for the same body size and age, men use more energy than women.

Ø The Alimentary Canal/ Gut.

The alimentary canal is a long muscular tube through which food is moved alongin our body. It starts with the mouth and ends with the anus.Main regions of the alimentary canal and associated organs, and their functions:Mouth: Entrance of the buccal cavity. Food enters the buccal cavity and isswallowed or ingested.

· Teeth: Chewing, i.e. cutting up food into small pieces.

· Tongue: Mixes food with saliva, shapes food into a bolus and helps inswallowing it.

· Salivary gland: Produces saliva which consists of water, mucus and anenzyme (salivary amylase) to start digestion of cooked starch.

Oesophagus: Narrow muscular tube stretching from mouth to stomach. Cellslining its walls secrete mucus.

· Muscles in oesophagal wall: Send food from mouth to stomach byperistalsis-the wave-like rhythmic contractions of the alimentary canalwhich pushes food along it.

Stomach: Bag-like, muscular structure with sphincters at its entrance and exit toopen and close it.




· Gastric glands in the stomach walls: Produces gastric juice made up ofwater, mucus, hydrochloric acid and enzymes. The enzymes bring aboutchemical digestion of proteins.

· Muscles in stomach walls: Cause churning action, breaking down foodmechanically into small pieces and mixing it with gastric juice for betterchemical digestion. The muscles also cause peristalsis to push food intothe small intestine.

Liver: Produces bile which contains water, alkali and bile salts. Bile salts help in fatdigestion by breaking up fat into tiny droplets (emulsification).

Gall bladder: Stores bile temporarily before sending it to the duodenum (smallintestine).

Pancreas: Produces pancreatic juice which is sent to the duodenum. This juicecontains water, alkali, and enzymes. The enzymes digest carbohydrates, fats andproteins.

Small intestine: Six-meter long narrow, coiled tube made up of duodenum,jejunum and ileum.

· Duodenum: U-shaped tube. Receives bile and pancreatic juice to digestnutrients in the chime from the stomach.

· Ileum: Long coiled tube. Contains intestinal glands in its walls. Walls arefolded and have villi.

· Intestinal glands: Produces intestinal juice which contains water, mucus,alkali and enzymes. These enzymes complete digestion ofcarbohydrates, fats and proteins.

· Villi: Have adaptive features that facilitate absorption of digested foodinto blood.

Large intestine: A 1.5 meter long, wide tube that is made up of the caecum andthe blindly ending appendix, colon and rectum. It completes absorption of waterand minerals, resulting in faeces formation.




· Colon: Shaped like an inverted “U”. Absorption of water and mineralsfrom the indigestible food occurs here.

· Rectum: A short muscular tube. Stores faeces temporarily. Faecescontain indigestible food, germs, mucus and dead cells.

· Anus: Opening through which faeces are expelled (Egestion).




Ø Pattern of Nutrition:Ingestion: Food is taken into the alimentary canal.Digestion: Large insoluble molecules of food are broken down to smallmolecules.Absorption: Transport of food into the blood through the intestinal walls.Assimilation: Conversion of absorbed food by cells in body into newprotoplasm to bring about growth.Egestion: Food which could not be digested or absorbed is removed from thebody

Ø Mechanical digestion:This is the cutting and crushing of solid food intosmall pieces by chewing and churning. Food is broken down into small piecesthus providing a large surface area which is essential for effective chemicaldigestion.




Ø Peristalsis: The rhythmic contraction and relaxation of the longitudinal andcircular muscles in order to move food along the gut.The two layers of smooth muscles cause rhythmic, wave-like contractions ofthe walls of the gut. Such movements, known as peristalsis, moves food alongthe gut.The two sets of muscles work in such a way that when one contracts, the otherrelaxes. When the circular muscles contracts, the longitudinal muscle relaxes.

Antagonistic pairs: push and pull, opposite effect.The muscles which act oppositely to one another i.e. if one contracts and theother relaxes and vice versa.E.g.Animal Nutrition:1) Circular and longitudinal muscles in the gut.

Support and movement:2) Biceps and triceps in the arms.

Co-ordination:3) Circular and radial muscles in the Iris.4) Suspensory and ciliary muscles in the lens.

Transport in Animals:5) Internal and external muscles in the rib-cage.

Ø Chemical digestion:This is the process which changes complex insolublefood into simple molecules that can diffuse across cell membranes into theblood, for transporting to different parts of our body.




Ø Structure and functions of a Villus:

Features How it works

1. It is very long, about 5m in an adult. This gives plenty of time for digestion to becompleted, and for digested food to beabsorbed as it passes through.

2. It has villi. Each Villus is covered withcells which have smaller projectionson them, called microvillus.

This gives the inner surface of the smallintestine a very large surface area; the fasterfood can be absorbed.

3. Villi contain blood capillaries. Digested food passes into the blood, to betaken to the liver and then around the body.

4. Villi contain lacteals, which are part ofthe lymphatic system.

Fats are absorbed into the lacteals.

5. Villi have walls only one cell thick. The digested food can easily cross the wall toreach the blood capillaries and lacteals.




Ø Functions of liver:

1. Storage of food substances.2. Control of blood – Glucose level.3. Detoxification – Conversion of toxic, harmful substances before

excretion.4. Protein synthesis.5. Heat production – Due to metabolic process – Catabolic and anabolic

process.6. Storage of iron – worn out RBCs are broken down into bile slats and

Hemoglobin. Hemoglobin is stored as Fe/ Iron.7. Deanimation – Excess Amino acids are broken down into ammonia

and glucose. Ammonia is converted into urea and excreted alongwith urine and glucose is stored as glycogen.

Ø Constipation:

Constipation is passage of small amounts of hard, dry bowel movements, usuallyfewer than three times a week. People who are constipated may find it difficultand painful to have a bowel movement. Other symptoms of constipation includefeeling bloated, uncomfortable, and sluggish.Many false beliefs exist concerning proper bowel habits. One of these is that abowel movement every day is necessary. Another common fallacy is that wastesstored in the body are absorbed and are dangerous to health or shorten the lifespan. These misconceptions have led to a marked overuse and abuse of laxatives.Many people think they are constipated when, in fact, their bowel movementsare regular. For example, some people believe they are constipated, or irregular,if they do not have a bowel movement every day. However, there is no rightnumber of daily or weekly bowel movements. Normal may be three times a dayor three times a week depending on the person. In addition, some people




Naturally have firmer stools than others. At one time or another almost everyonegets constipated. Poor diet and lack of exercise are usually the causes.The major causes of constipation include insufficient dietary fiber intake,inadequate fluid intake, decreased physical activity, side effects of medications,hypothyroidism, and obstruction by colorectal cancer.

Ø Difference between excretion and Egestion:

Egestion Excretion

It is the removal of undigested foodsubstances.

It is the removal of metabolic wasteproducts.

It takes place through anus. It takes place through lungs kidneysand skin.

Example: Faeces. Example: sweat, co2, urine.

Ø ORT:

Oral rehydration therapy (ORT) is a simple treatment for dehydration associatedwith diarrhea, particularly gastroenteritis or gastroenteropathy, such as thatcaused by cholera or rotavirus. ORT consists of a solution of salts and sugars thatis taken by mouth. It is used around the world, but is most important in thedeveloping world, where it saves millions of children a year from death due todiarrhea, the second leading cause of death (after pneumonia) in children underfive.

http://en.wikipedia.org/wiki/Hypothyroidism

http://en.wikipedia.org/wiki/Colorectal_cancer

http://en.wikipedia.org/wiki/Dehydration

http://en.wikipedia.org/wiki/Diarrhea

http://en.wikipedia.org/wiki/Gastroenteritis

http://en.wikipedia.org/wiki/Cholera

http://en.wikipedia.org/wiki/Rotavirus

http://en.wikipedia.org/wiki/Solution

http://en.wikipedia.org/wiki/Salt

http://en.wikipedia.org/wiki/Sugars

http://en.wikipedia.org/wiki/Route_of_administration%23Enteral

http://en.wikipedia.org/wiki/Developing_country

http://en.wikipedia.org/wiki/Diarrhea

http://en.wikipedia.org/wiki/Pneumonia




Ø Food tests:

Test for starch (iodine test):Add few drops of Iodine solution (KI2) to the food sample.If the color changes to blue/black, starch is present. If the color remains brown/yellow, starch is absent.

Test for glucose (reducing sugar) – Benedict’s test:

Add equal amount of Benedict’s solution to the food sample (crush the foodsample and add water if the food sample is solid). Heat the solution in a waterbath.If red precipitate is seen, glucose is present.If the color remains blue, glucose is absent.

Test for proteins (Buiret Test):

Add equal amount Buiret 1 and 2 solution to the food sample.If the color remains Blue, Protein is absent.If color changes to purple, protein is present.

Test for fats:

a) Emulsion/ Ethanol TestAdd the food sample to Alcohol/ Ethanolthen add water.If color is milky, fat is present.If color changes to clear, fat is absent.

b) Grease- Spot testRub the food sample on a white paper.If a translucent/ semi-transparent spot is formed, fat is present.If clear, no fat is present.




FOOD TESTS

Ø Nutrition in Animals

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