Chapter 41 презентация

Chapter 41 Animal Nutrition

Overview: The Need to Feed Food is taken in, taken apart, and taken up in the process of animal nutrition. In general, animals fall into three categories: Herbivores eat mainly autotrophs (plants and algae). Carnivores eat other animals. Omnivores regularly consume animals as well as plants or algal matter.

An animal’s diet must supply chemical energy, organic molecules, and essential nutrients An animal’s diet provides chemical energy, which is converted into ATP and powers processes in the body. Animals need a source of organic carbon and organic nitrogen in order to construct organic molecules. Essential nutrients are required by cells and must be obtained from dietary sources.

Essential Nutrients There are four classes of essential nutrients: Essential amino acids Essential fatty acids Vitamins Minerals

Essential Amino Acids Animals require 20 amino acids and can synthesize about half from molecules in their diet. The remaining amino acids, the essential amino acids must be obtained from food in preassembled form. A diet that provides insufficient essential amino acids causes malnutrition called protein deficiency.

Meat, eggs, and cheese provide all the essential amino acids and are thus “complete” proteins. Meat, eggs, and cheese provide all the essential amino acids and are thus “complete” proteins. Most plant proteins are incomplete in amino acid makeup. Individuals who eat only plant proteins need to eat specific plant combinations to get all essential amino acids. Some animals have adaptations that help them through periods when their bodies demand extraordinary amounts of protein.

Essential Fatty Acids Animals can synthesize most of the fatty acids they need. The essential fatty acids are certain unsaturated fatty acids that must be obtained from the diet. Deficiencies in fatty acids are rare.

Vitamins Vitamins are organic molecules required in the diet in small amounts. Many vitamins function as coenzymes. 13 vitamins essential to humans have been identified. Vitamins are grouped into two categories: fat-soluble and water-soluble.

Minerals Minerals are simple inorganic nutrients, usually required in small amounts. Minerals serve a variety of important functions including enzymes cofactors.

Dietary Deficiencies Undernourishment is the result of a diet that consistently supplies less chemical energy than the body requires. Malnourishment is the long-term absence from the diet of one or more essential nutrients.

Undernourishment An undernourished individual will Use up stored fat and carbohydrates Break down its own proteins Lose muscle mass Suffer protein deficiency of the brain Die or suffer irreversible damage.

Malnourishment Malnourishment can cause deformities, disease, and death. Malnourishment can be corrected by changes to a diet. Insights into human nutrition have come from epidemiology, the study of human health and disease in populations. Neural tube defects were found to be the result of a deficiency in folic acid in pregnant mothers.

The main stages of food processing are ingestion, digestion, absorption, and elimination Ingestion is the act of eating. There are a variety of types of eating: Suspension feeders Substrate feeders Fluid feeders Bulk feeders

Suspension Feeders Suspension Feeders Many aquatic animals are suspension feeders, which sift small food particles from the water.

Digestion is the process of breaking food down into soluble molecules - small enough to absorb. Digestion is the process of breaking food down into soluble molecules - small enough to absorb. In chemical digestion, the process of enzymatic hydrolysis splits bonds in molecules with the addition of water. Absorption is uptake of nutrients by body cells. Elimination is the passage of undigested material out of the digestive compartment.

Digestive Compartments Most animals process food in specialized compartments. These compartments reduce the risk of an animal digesting its own cells and tissues. Intracellular digestion, food particles are engulfed by endocytosis and digested within food vacuoles. Extracellular digestion is the breakdown of food particles outside of cells. It occurs in compartments that are continuous with the outside of the animal’s body.

Animals with simple body plans have a gastrovascular cavity with only one opening that functions as mouth / anus. This gastrovascular cavity functions in both digestion and distribution of nutrients. Animals with simple body plans have a gastrovascular cavity with only one opening that functions as mouth / anus. This gastrovascular cavity functions in both digestion and distribution of nutrients. More complex animals have a digestive tube with two openings, a mouth and an anus. This one way digestive tube is called a complete digestive tract or an alimentary canal. It can have specialized regions that carry out digestion and absorption in a stepwise, efficient fashion.

Organs specialized for sequential stages of food processing form the mammalian digestive system The mammalian digestive system consists of an alimentary canal and accessory glands that secrete digestive juices through ducts. Mammalian accessory glands are the salivary glands, the pancreas, the liver, and the gallbladder.

Food is pushed along by peristalsis, rhythmic contractions of smooth muscles in the wall of the alimentary canal. Food is pushed along by peristalsis, rhythmic contractions of smooth muscles in the wall of the alimentary canal. Valves called sphincters regulate the movement of material between compartments.

The Oral Cavity, Pharynx, and Esophagus The first stage of digestion is mechanical and takes place in the oral cavity. Salivary glands deliver saliva to lubricate food. Teeth chew food into smaller particles. This is mechanical digestion that increases the surface area exposed to the enzyme: salivary amylase, initiating breakdown of glucose polymers = carbohydrate digestion.

The tongue shapes food into a bolus and provides help with swallowing. The tongue shapes food into a bolus and provides help with swallowing. The region we call our throat is the pharynx, a junction that opens to both the esophagus and the trachea (windpipe). The trachea leads to the lungs.

The esophagus conducts food from the pharynx down to the stomach by peristalsis. The esophagus conducts food from the pharynx down to the stomach by peristalsis. Swallowing causes the epiglottis to block entry to the trachea, and the bolus is guided by the larynx, the upper part of the respiratory tract. Coughing occurs when the swallowing reflex fails and food or liquids reach the windpipe.

Chemical Digestion in the Stomach The stomach stores food and secretes gastric juice, which converts a meal to acid chyme. Gastric juice is made up of hydrochloric acid and the enzyme pepsin. Parietal cells secrete hydrogen and chloride ions separately. Chief cells secrete inactive pepsinogen, which is activated to pepsin when mixed with hydrochloric acid in the stomach. Mucus protects the stomach lining from gastric juice.

Gastric ulcers, lesions in the lining, are caused mainly by the bacterium Helicobacter pylori. Gastric ulcers, lesions in the lining, are caused mainly by the bacterium Helicobacter pylori. Coordinated contraction and relaxation of stomach muscle churn the stomach’s contents. Sphincters prevent chyme from entering the esophagus and regulate its entry into the small intestine.

Digestion in the Small Intestine The small intestine is the longest section of the alimentary canal. It is the major organ of digestion and absorption.

The first portion of the small intestine is the duodenum, where acid chyme from the stomach mixes with digestive juices from the pancreas, liver, gallbladder, and the small intestine itself. The first portion of the small intestine is the duodenum, where acid chyme from the stomach mixes with digestive juices from the pancreas, liver, gallbladder, and the small intestine itself.

Pancreatic Secretions The pancreas produces proteases trypsin and chymotrypsin, protein-digesting enzymes that are activated after entering the duodenum. Its solution is alkaline and neutralizes the acidic chyme.

Bile Production by the Liver In the small intestine, bile aids in digestion and absorption of fats. Bile emulsifies fat. This is physical NOT chemical digestion. Fat emulsification increases the surface area for chemical digestion of fats by lipases. Bile is made in the liver and stored in the gallbladder.

Secretions of the Small Intestine The epithelial lining of the duodenum, called the brush border, produces several digestive enzymes. Enzymatic digestion is completed as peristalsis moves the chyme and digestive juices along the small intestine. Most digestion occurs in the duodenum; the jejunum and ileum function mainly in absorption of nutrients and water.

Absorption in the Small Intestine - Villi The small intestine has villi and microvilli that increase the surface area for absorption. Villi and microvilli are exposed to the intestinal lumen = space / cavity. The enormous microvillar surface area greatly increases the rate of nutrient absorption.

Each villus contains a network of blood vessels and a small lymphatic vessel called a lacteal. Each villus contains a network of blood vessels and a small lymphatic vessel called a lacteal. After glycerol and fatty acids are absorbed by epithelial cells, they are recombined into fats within these cells. These fats are mixed with cholesterol and coated with protein, forming molecules called chylomicrons, which are transported into lacteals.

Amino acids and sugars pass through the epithelium of the small intestine and enter the bloodstream. Amino acids and sugars pass through the epithelium of the small intestine and enter the bloodstream. Capillaries and veins from the lacteals converge in the hepatic portal vein and deliver blood to the liver and then on to the heart.

Absorption in the Large Intestine The colon of the large intestine is connected to the small intestine. The cecum aids in the fermentation of plant material and connects where the small and large intestines meet. The human cecum has an extension called the appendix, which plays a very minor role in immunity.

A major function of the colon is water reabsorption, recovering water that has entered the alimentary canal. A major function of the colon is water reabsorption, recovering water that has entered the alimentary canal. Wastes of the digestive tract, the feces, become more solid as they move through the colon Feces pass through the rectum and exit via the anus.

The L.I. colon houses strains of the bacterium Escherichia coli, some of which produce vitamins ++. The L.I. colon houses strains of the bacterium Escherichia coli, some of which produce vitamins ++. Feces are stored in the rectum until they can be eliminated. Two sphincters between the rectum and anus control bowel movements.

Evolutionary adaptations of vertebrate digestive systems correlate with diet Digestive systems of vertebrates are variations on a common plan. There are intriguing adaptations, often related to diet. Dentition, an animal’s assortment of teeth, is one example of structural variation reflecting diet. Mammals have varying dentition that is adapted to their usual diet. The teeth of poisonous snakes are modified as fangs for injecting venom. All snakes can unhinge their jaws to swallow prey whole.

Stomach and Intestinal Adaptations Herbivores generally have longer alimentary canals than carnivores, reflecting the longer time needed to digest vegetation.

Mutualistic ++ Adaptations Many herbivores have fermentation chambers, where symbiotic microorganisms ++ digest cellulose. The most elaborate adaptations for an herbivorous diet have evolved in the animals called ruminants.

Homeostatic mechanisms contribute to an animal’s energy balance Food energy balances the energy from metabolism, activity, and storage. Nearly all of an animal’s ATP generation is based on oxidation of energy-rich molecules: carbohydrates, proteins, and fats. Animals store excess calories primarily as glycogen in the liver and muscles. Energy is secondarily stored as adipose, or fat, cells. When fewer calories are taken in than are expended, fuel is taken from storage and oxidized.

Overnourishment and Obesity Overnourishment causes obesity, which results from excessive intake of food energy with the excess stored as fat. Obesity contributes to diabetes (type 2), cancer of the colon and breasts, heart attacks, and strokes. The complexity of weight control in humans is evident from studies of the hormone leptin. Mice that inherit a defect in the gene for an appetite regulation hormone, leptin, become very obese.

Researchers have discovered several of the mechanisms that help regulate body weight. Researchers have discovered several of the mechanisms that help regulate body weight. Homeostatic mechanisms are feedback circuits that control the body’s storage and metabolism of fat over the long-term. Hormones regulate long-term and short-term appetite by affecting a “satiety center” in the brain.

Obesity and Evolution The problem of maintaining weight partly stems from our evolutionary past, when fat hoarding was a means of survival. A species of birds called petrels become obese as chicks; in order to consume enough protein from high-fat food, chicks need to consume more calories than they burn.

You should now be able to: Name the three nutritional needs that must be met by an animal’s diet. Describe the four classes of essential nutrients. Distinguish among undernourishment, overnourishment, and malnourishment. Describe the four main stages of food processing. Distinguish between a complete digestive tract and a gastrovascular cavity.

Follow a meal through the mammalian digestive system: Follow a meal through the mammalian digestive system: List important enzymes and describe their roles Compare where and how the major types of macromolecules are digested and absorbed Relate variations in dentition with different diets. Explain where and in what form energy-rich molecules may be stored in the human body.