Animal Nutrition Trifold Trifold Left 1. The four main stages of food processing: a.

ingestion - actually eating and taking in nutrients b. digestion - the process of both physically and chemically breaking down complex macromolecules into smaller usable parts c. absorption - absorbing the digested molecules into the cells of the digestive tract and then into the bloodstream to be used for energy d. egestion - the elimination of waste food materials from the body 2. THE DIGESTION OF A MEAL THROUGH OUR BODY a. Upon entering the mouth, digestion begins, both physically and chemically. The mouth physically digests the meal by chewing and grinding the food to make it easier to swallow. Chemical digestion occurs through saliva, which is a liquid containing the enzymes glycoprotein and salivary amylase. It breaks down carbohydrates by hydrolyzing glycogen and starch, leaving a mass of ground up food known as a bolus. The bolus then passes to the esophagus where physical digestion occurs through peristalsis (the contraction of muscles) to lead it to the stomach. In the stomach, physical digestion continues with the contraction of the muscles in the stomachs walls to further grind up the bolus. Chemical digestion then occurs in the stomach beginning with the introduction of gastric juice, a strong acid, which kills bacteria and breaks down bonds between cells. The enzyme pepsin is found in the juice and serves to digest proteins through the process of hydrolysis and denaturation. The meal then moves into the duodenum of the small intestine where digestive secretions from the pancreas, liver, gallbladder, and various other gland cells combine with acid chyme. At this point, chemical digestion occurs to digest most macromolecules with the assistance of the hormones enterogastrones. Absorption of essential nutrients in the blood begins here. The villi/microvilli help to accelerate nutrient absorption through the diffusion of simple sugars from the intestine wall to epithelial cells and then to capillaries. Active transport allows amino acids, vitamins, and other sugar molecules to go from the epithelium to capillaries, thus the bloodstream. Fatty acids are absorbed by epithelial cells and are mixed with cholesterol and coated with proteins. A significant amount of absorption occurs in the large intestine where the remaining water is absorbed. The leftover indigestible material, including bacteria and cellulose (fiber) travels though the large intestine to the rectum. The rectum stores this material until it can be eliminated through the anus. b. In summary, the 4 macromolecules are digested and absorbed as follows: i. Carbohydrates are digested in mouth by the enzyme salivary amylase found in saliva as well as in the small intestine with pancreatic amylase. They are also absorbed in the small intestine.

ii. Proteins are predominantly digested in the stomach by the enzyme pepsin and in the small intestine by chymotrypsin, trypsin, amino peptidase, dipeptidases, and carboxypeptidase. Proteins are absorbed in the duodenum (upper part) of the small intestine. iii. Nucleic Acids are digested in the small intestine by nucleases, nucleotidases, and nucleosidases. They are absorbed by epithelial cells in the small intestine as well. iv. Fats are primarily digested by the small intestine by bile salts and the enzyme lipase. Fats are absorbed through by diffusion through the villi and from there are sent to the liver for further digestion. 3. The three accessory organs involved in digestion are: a. liver - largest gland in the body, makes bile to physically break down fats; also predominantly metabolizes fats, and removes poisons from the digestive tract; stores glycogen from broken-down lipids b. pancreas - a small, L-shaped shaped organ beneath the stomach, releases insulin and glucagon to regulate blood sugar level; releases digestive enzymes to speed up the digestion process. c. gallbladder - a small sac near the liver which stores bile; a vestigial organ that is not vital to live 4. The three nutritional needs that must be met by an animals diet are a. fuel for the cellular work of the body b. organic raw materials for use in biosynthesis c. essential nutrients which animals cannot make for themselves and must obtain them from food in prefabricated form 5. The four classes of essential nutrients are: a. essential amino acids b. essential fatty acids c. vitamins d. minerals Trifold Right 1. Malnourishment is defined as poor nutrition due to an insufficient or unbalanced diet as well as faulty digestion. It can be classified as two different things: undernourishment or overnourishment. Undernourishment is not getting enough energy or nutrients due to an insufficient diet. In other words, not eating enough. On the other hand, overnourishment is eating too much, or being excessively nourished. Overnourishment is exemplary of obesity. 2. Gastrin is a polypeptide hormone secreted by the stomach, which stimulates the secretion of gastric juice to be used by the stomach for protein digestion

Secretin is a digestive hormone secreted by the duodenum of the small intestine that activates the pancreas to secrete pancreatic juice. It also assists the liver in secretion of bile. CCK is an abbreviation for cholecystokinin, which is a polypeptide hormone primarily produced by the small intestine. It causes the contraction of the gallbladder and the secretion of pancreatic digestive enzymes. It is also called pancreozymin. 3. The four appetite regulating hormones are: a. PYY (Peptide YY) is a hormone released by the lower small intestine and the colon. It is secreted into the bloodstream soon after eating. It reduces appetite by signaling food intake thus lessening a sense of hunger in the satiety center of the brain. It does so by slowing the speed of digestion in the stomach. It is also known as Peptide Tyrosine Tyrosine. b. Leptin is a hormone produced by fat cells of the body that has a central role in metabolism. It plays a key role in weight regulation by signaling to the satiety center of the brain that there is fat on the body. The hypothalamus is then signaled to suppress appetite and burn fat stored in adipose tissue. c. Ghrelin is a hormone produced in the stomach that stimulates hunger in the satiety center of the brain. Levels increase before eating and decrease after eating and is considered the counterpart of leptin. d. Insulin is a hormone released by the pancreas following the intake of both carbohydrates and proteins. It contributes to a decrease in appetite in the satiety center of the brain by inhibiting the secretion of hunger-stimulating hormones and stimulating other inhibitory hormones. Resistance to insulin is associated with obesity and diabetes. 4. Energy-rich molecules of the human body are carbohydrates, fats, and proteins. These molecules are primarily stored as glycogen in the liver and muscle tissues. Energy is secondarily stored as adipose, or fat. When blood glucose levels become too low, the liver converts glycogen to glucose and releases it into the bloodstream to be used as energy. Trifold Back Left 1. What would happen if the pH of the stomach was 7? a. If the pH of the stomach were 7, then food would not be able to be digested. The highly acidic environment of the stomach allows food to be chemically broken down. Also, stomach acid kills any bacteria that manages to creep in with your food. 2. How does the insulin/glucagon feedback mechanism work?

a. Glucagon is a hormone secreted by the pancreas to raise blood glucose levels. Insulin is one which lowers blood glucose levels. They work as a negative feedback mechanism to regulate blood glucose level. When blood sugar level falls too low, the pancreas releases glucagon. The glucagon then stimulates the liver to convert stored glycogen into glucose to be released into the bloodstream. The pancreas is stimulated to secrete insulin when there is high blood sugar. The insulin allows glucose to be taken up by insulin-dependent tissues. The work of each other to keep the blood glucose level at a stable level. 3. Digestion and Absorption of Fats vs. Carbohydrates a. While both fats and carbohydrates are broken down into their monomers by the process of hydrolysis, they differ in that