TAMU ANSC 318 - Lipid and Protein Structures (4 pages)

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Lipid and Protein Structures



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Lipid and Protein Structures

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Lipid and protein structures, classifications, and digestion


Lecture number:
3
Pages:
4
Type:
Lecture Note
School:
Texas A&M University
Course:
Ansc 318 - Feeds & Feeding
Edition:
1

Unformatted text preview:

ANSC 318 1st Edition Lecture 3 Outline of Last Lecture I Compared Nonruminant Ruminant and Hindgut Fermenter GITs and Carbohydrate Digestion Importance of Water Outline of Current Lecture II Lipids a Definition and Energy Value b Classification and Structure c Saturated and Unsaturated Fatty Acids III Lipids a Enzymatic vs Fermentative b Comparative Nutrition IV Proteins a Structure Classifications and Terminology b Amino Acids c Enzymatic Digestion in Small Intestine d Fermentative Digestion Current Lecture Lipids organic compounds that are insoluble in water but soluble in organic solvents high energy value 1 Lipid 9 45 kcal of heat gram 2 Carbohydrate 4 2 kcal of heat gram Lipids are 2 25 times more energy dense than carbohydrates and protein Classifications Simple Lipids 1 True Fats molecules where fatty acids are linked by ester bonds with glycerol have glycerol backbone high energy 2 Waxes molecules where fatty acids are linked by ester bonds with an alcohol other than glycerol less digestible than true fat less energy Structure Triglyceride molecule comprised of a glycerol backbone with 3 fatty acids attached by ester linkages Monoglyceride molecule comprised of a glycerol backbone with 1 fatty acid attached by an ester linkage a triglyceride 3 monoglycerides put together These 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 Saturated vs Unsaturated Fatty Acids Saturated have no double bonds as of carbons increases melting point increases Unsaturated have one or more double bonds as of double bonds increases melting point decreases written like C of Carbon of double bonds i e C16 0 or C18 2 the more double bonds the softer the fat is Enzymatic Lipid Digestion in the Small Intestine I Triglyceride lipase diglyceride LCFA long chain fatty acid II Dyglyceride lipase monoglyceride LCFA III Fatty acids are absorbed into the lymph system IV Enzymatic Digestion of



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