animal nutrition full
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. 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.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 2
ROLE OF ENZYMES FROM DIFFERENT SECRETIONS IN OUR BODY
Site of
digestion
Secretion Where
produced
Enzymes Digestion
Mouth saliva Salivary
glands
Salivary
amylase
Starch to maltose
Stomach Gastric
juice
(acidic)
Gastric
glands
i) rennin
ii) pepsin
i) Soluble
caseinogens to
insoluble caseinogens.
ii) proteins to
polypeptides
Smallintestine
(duodenum)
Pancreatic juice
(alkaline)
pancreas i) pancreaticamylase
ii) trypsin
iii) pancreatic
lipase
i) Starch to maltose.ii) proteins to
polypeptides
iii) fats to fatty
acids + glycerol
Bile
(alkaline)
Liver - Emulsifies fats
Small
intestine
Intestinal
juice
(alkaline)
Intestinal
glands
i) maltase
ii) lactase
iii) sucrase
iv) erepsin
v)intestinal
lipase
vi)enterokinase
i) maltose to glucose
ii) lactose to glucose
+ galactose
iii) sucrose to
glucose + fructose
iv) polypeptides to
amino acids
v) fat to fatty acids
+ glycerol
vi) trypsinogen to
trypsin
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 3
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 4
Nutrition is the process of providing or obtaining the food necessary for health
and 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.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 5
Proteins are:
a) Essential for the synthesis of protoplasm, for growth and repair of worn-out
body 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. The
Hydrogen and oxygen atoms are present in the ratio 2:1 in each carbohydrate
molecule. The basic carbohydrate units are the simple sugars or monosaccharide.
All other carbohydrates are built from these basic units. Carbohydrates may be
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 6
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 sugarcane.
· 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 the
elimination of water molecules to form big molecules.· In hydrolysis, water molecules are added to split up big molecules into simple
ones.
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.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 7
Fats:
Fates and oils are made up of the elements carbon, hydrogen and oxygen but
they 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 of
naturally occurring amino acids. In each protein, some or all the amino acids are
present in different numbers and order so that each protein is unique. The
essential amino acids are amino acids that cannot be made in our body and so
must be present in our dietary protein foods. Amino acids:
Sources of Proteins: meat, fish, eggs etc.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 8
Ø Source, function and deficiencies of Vitamins:
Vitamins Foods which contain
them
Why they are needed Deficiency disease
A Butter, egg yolk, cod
liver oil, carrots.
To keep the cells
lining the respiratory
system healthy; to
make a pigment in
the rod cells in the
retina of the eyeneeded for seeing in
dim light.
Infections of cell
lining respiratory
system, night
blindness.
B Whole meal bread,
yeast extract, liver,
brown rice.
Involved in many
chemical reactions in
the body, for example
respiration.
Beriberi, it causes
muscular weakness
and paralysis.
C Oranges, lemons,
blackcurrants, raw
vegetables,
potatoes.
Keeps tissues in good
repair.
Scurvy, which
causes pains in
joints and muscles,
and bleeding from
gums and other
places.
D Butter, egg yolk; can
be made by the skin
when sunlight shines
on it.
Helps calcium and
phosphate to be used
for making bones.
Rickets, which
causes bones to
become soft and
deformed.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 9
· Source, function and deficiencies of minerals:
Mineral
Element
Foods which
contain 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) Fluoride
toothpaste,fluoridated
water.
Make tooth enamel
resist decaying.
Bad teeth.
Iodine (I) Seafood, table
salt.
For making hormone
thyroxin.
Goitre, a swelling in the
neck; slow metabolic
rate.
Iron (Fe) Liver, egg yolk. For making
hemoglobin, the red
pigment in blood
which carries oxygen.
Anemia- not enough red
blood cells, so the
tissues are short of
oxygen and cannot
release 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.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 10
Energy value of food:
1 g of carbohydrate yields 16kj
1 g of proteins yields 17kj
1g 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 than
young children and old people.
Sex: for the same body size and age, men use more energy than women.
ØThe Alimentary Canal/ Gut.
The alimentary canal is a long muscular tube through which food is moved along
in 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 is
swallowed or ingested.
· Teeth: Chewing, i.e. cutting up food into small pieces.
· Tongue: Mixes food with saliva, shapes food into a bolus and helps in
swallowing it.
· Salivary gland: Produces saliva which consists of water, mucus and an
enzyme (salivary amylase) to start digestion of cooked starch.
Oesophagus: Narrow muscular tube stretching from mouth to stomach. Cells
lining its walls secrete mucus.
·
Muscles in oesophagal wall: Send food from mouth to stomach byperistalsis-the wave-like rhythmic contractions of the alimentary canal
which pushes food along it.
Stomach: Bag-like, muscular structure with sphincters at its entrance and exit to
open and close it.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 11
· Gastric glands in the stomach walls: Produces gastric juice made up of
water, mucus, hydrochloric acid and enzymes. The enzymes bring about
chemical digestion of proteins.
· Muscles in stomach walls: Cause churning action, breaking down food
mechanically into small pieces and mixing it with gastric juice for better
chemical digestion. The muscles also cause peristalsis to push food into
the small intestine.
Liver: Produces bile which contains water, alkali and bile salts. Bile salts help in fat
digestion 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 juice
contains water, alkali, and enzymes. The enzymes digest carbohydrates, fats and
proteins.
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 digest
nutrients in the chime from the stomach.
· Ileum: Long coiled tube. Contains intestinal glands in its walls. Walls are
folded and have villi.
· Intestinal glands: Produces intestinal juice which contains water, mucus,
alkali and enzymes. These enzymes complete digestion of
carbohydrates, fats and proteins.
· Villi: Have adaptive features that facilitate absorption of digested food
into blood.
Large intestine: A 1.5 meter long, wide tube that is made up of the caecum and
the blindly ending appendix, colon and rectum. It completes absorption of water
and minerals, resulting in faeces formation.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 12
· Colon: Shaped like an inverted “U”. Absorption of water and minerals
from the indigestible food occurs here.
· Rectum: A short muscular tube. Stores faeces temporarily. Faeces
contain indigestible food, germs, mucus and dead cells.
· Anus: Opening through which faeces are expelled (Egestion).
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 13
Ø Pattern of Nutrition:
Ingestion: Food is taken into the alimentary canal.
Digestion: Large insoluble molecules of food are broken down to small
molecules.
Absorption: Transport of food into the blood through the intestinal walls.
Assimilation: Conversion of absorbed food by cells in body into new
protoplasm to bring about growth.
Egestion: Food which could not be digested or absorbed is removed from the
body
Ø Mechanical digestion:This is the cutting and crushing of solid food into
small pieces by chewing and churning. Food is broken down into small pieces
thus providing a large surface area which is essential for effective chemical
digestion.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 14
Ø Peristalsis: The rhythmic contraction and relaxation of the longitudinal and
circular muscles in order to move food along the gut.
The two layers of smooth muscles cause rhythmic, wave-like contractions of
the walls of the gut. Such movements, known as peristalsis, moves food along
the gut.
The two sets of muscles work in such a way that when one contracts, the other
relaxes. 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 the
other 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 insoluble
food into simple molecules that can diffuse across cell membranes into the
blood, for transporting to different parts of our body.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 15
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 be
completed, and for digested food to be
absorbed as it passes through.
2. It has villi. Each Villus is covered with
cells which have smaller projections
on them, called microvillus.
This gives the inner surface of the small
intestine a very large surface area; the faster
food can be absorbed.
3. Villi contain blood capillaries. Digested food passes into the blood, to be
taken to the liver and then around the body.
4. Villi contain lacteals, which are part of
the lymphatic system.
Fats are absorbed into the lacteals.
5. Villi have walls only one cell thick. The digested food can easily cross the wall to
reach the blood capillaries and lacteals.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 16
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 along
with 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 difficult
and painful to have a bowel movement. Other symptoms of constipation include
feeling bloated, uncomfortable, and sluggish.
Many false beliefs exist concerning proper bowel habits. One of these is that a
bowel movement every day is necessary. Another common fallacy is that wastes
stored in the body are absorbed and are dangerous to health or shorten the life
span. These misconceptions have led to a marked overuse and abuse of laxatives.
Many people think they are constipated when, in fact, their bowel movements
are 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 right
number of daily or weekly bowel movements. Normal may be three times a day
or three times a week depending on the person. In addition, some people
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 17
Naturally have firmer stools than others. At one time or another almost everyone
gets 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 food
substances.
It is the removal of metabolic waste
products.
It takes place through anus. It takes place through lungs kidneys
and skin.
Example: Faeces. Example: sweat, co2, urine.
Ø ORT:
Oral rehydration therapy (ORT) is a simple treatment for dehydration associated
with diarrhea, particularly gastroenteritis or gastroenteropathy, such as that
caused by cholera or rotavirus. ORT consists of a solution of salts and sugars that
is taken by mouth. It is used around the world, but is most important in the
developing world, where it saves millions of children a year from death due to
diarrhea, the second leading cause of death (after pneumonia) in children under
five.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 18
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 food
sample and add water if the food sample is solid). Heat the solution in a water
bath.
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 Test
Add the food sample to Alcohol/ Ethanol
then add water.
If color is milky, fat is present.
If color changes to clear, fat is absent.
b) Grease- Spot test
Rub the food sample on a white paper.If a translucent/ semi-transparent spot is formed, fat is present.
If clear, no fat is present.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
Teacher in Charge: ARIF ULLAH 19
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCHBIOLOGY HANDOUT – CLASS ……
TOPIC: ANIMAL NUTRITION NAME:……………………………………. DATE: ……………
T h i Ch : ARIF ULLAH 20
FOOD TESTS