ANSC 303 1st Edition Lecture 23Outline of Last Lecture I. First Limiting Amino AcidsA. SwineB. ChickensC. TurkeysD. HorsesE. HumansII. Crystalline AAIII. Protein Requirements:Outline of Current Lecture I. LipidsA. Problem with Lipid Digestion Include:B. What Makes Lipids Unique?C. Functions and PropertiesD. Common Physical Properties of LipidsE. LipidsF. Lipids vs Glucose for Energy a. Fatty acidb. GlucoseG. Physical Traits of Fatty AcidsII. Lipid StructureA. Fatty Acid StructureB. Fatty AcidsC. FA Chain Length Current LectureI. LipidsA. Problem with lipid digestion include:a. Lipids are hydrophobicb. Lipids are large structuresThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.B. What Makes Lipids Unique?a. Solubility in non-polar organic solventsi. Ether extractb. Hydrophobic naturei. Does not like to mix and flow with waterii. Water is a large component of bloodc. Uses/Functions beyond a source of dietary energyi. Feed additive to facilitate eating feedii. Can allow for a large increase of energy for working animalsiii. Small amount leads to increased efficiencyC. Functions and propertiesa. Concentrated source of energy (9 kcal/g)i. This allows for a small meal size and large caloric intakeii. There are more calories per pound (i.e. more energy in the feed)b. Energy reserve - adipose c. Provides insulationi. KPH fat - fat surrounding internal organsii. Last fat to be used for energy d. Supplies essential fatty acids (3 of them)e. Formation of cell membranesf. Biological functionsi. Sterolsii. Phospholipidsiii. Glycolipidsiv. Coats nerve endingsv. Lipid base conductorg. Synthesis of hormonesi. Steroidsii. Prostaglandinsiii. Fatty acids important for the hormones of:A. Growth B. Reproductionh. Transport and storage of fat soluble vitaminsi. Palatability and aromai. Taste betterii. Added to make animal eat the perfect dietD. Common Physical Properties of Lipidsa. Contain C, H, Oi. Only a little bit of Oii. Sometimes N and PA. Exception to the ruleB. Will not be covered in classb. Includes fats and oilsi. Mostly triglyceridesA. We consume triglyceridesB. Huge compoundsii. FatA. Single bonded CB. Saturated fatty acidC. Solid at room temperatureiii. OilA. At least a few double bonded CB. Liquid at room temperaturec. More highly reduced that CHOd. 2.25 x more energy than CHOe. Plant vs animal basedi. Animal based - strict herbivores will not eat itii. Plant basedA. High rancidity rateB. Tricky to add to feedE. Lipidsa. Location in body i. Membranesii. Blood and liver (bound to transport proteins)iii. Adipocytes - adiposeb. Individual fatty acidsc. Consist of "tail and head"i. Head - hydrophilicii. Tail - hydrophobicF. Lipids vs Glucose for Energy a. Fatty acidi. Very few Oii. More reducediii. Larger potential for oxidationiv. More energy potential v. Needs O to use as ATP vi. Adipose is better for endurance running than sprinting A. Endurance runners can breather moreB. Sprinters do not get enough oxygen in their body b. Glucosei. More Oii. Less reducediii. Less potential for oxidationiv. Used for sprintingG. Physical Traits of Fatty Acidsa. Form membranes, micelles, liposomesi. Orient at water:oil interfaceii. The head will always point out, the tails are always protectediii. Lipid bilayer for membranesiv. Micelles formed during absorption b. FA form soaps with metalsi. Na and K soapsA. Water solubleii. Ca and Mg soapsA. Not water solubleII. Lipid StructureA. Fatty Acid Structurea. Linked by ester bondb. Always contains:i. Methyl group - always the sameii. Carbon groupA. Can be anywhere between 2 - 26 carbonsB. Allows for length of FAiii. Carboxyl group - always the sameB. Fatty Acidsa. Almost always contain:i. Even number C atomsii. Arranged in unbranched lineiii. Carboxyl group (-COOH) at one endiv. Methyl group (CH3) at the other endb. Monogastric fat composition can change based on what the animal eatsC. FA Chain Length a. Short chain - 2 - 6 Ci. VFAsb. Medium chain - 8 - 12 Cc. Large chain - 14 - 24 Ci. Plant or animal tissuesd. As chain length increases:i. Melting point increasesii. The FA becomes more stablee. FA synthesized plants and animals have even number Ci. Mostly long chainsii. 16 - 18 C most