1 / 32

Animal Food Processing & Nutrition

Animal Food Processing & Nutrition. Blood glucose regulation: insulin & glucagon (49-13,12). herbivore ruminant carnivore omnivore detritivore saprobe. 4-part stomach. suspension. substrate. fluid. bulk. Ingestion digestion absorption elimination. (5-21). Sponges (31-1).

jam
Télécharger la présentation

Animal Food Processing & Nutrition

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Animal Food Processing & Nutrition

  2. Blood glucose regulation: insulin & glucagon (49-13,12)

  3. herbivore ruminant carnivore omnivore detritivore saprobe

  4. 4-part stomach

  5. suspension substrate fluid bulk

  6. Ingestion digestion absorption elimination

  7. (5-21) Sponges (31-1)

  8. Gastrovascular cavities Tubular/complete systems Annelid (31-19) typhlosole

  9. Human digestive system Tongue

  10. Mammal teeth

  11. Human digestive system Tongue

  12. Peristalsis

  13. Stomach Acid chyme Gastroesophageal/cardiac

  14. Human digestive system Tongue

  15. Sodium bicarbonate Digestive enzymes

  16. Human digestive system Tongue

  17. circular folds brush border

  18. Where the food molecules go lacteal chylomicrons

  19. Human digestive system Tongue

  20. Hormonal control of digestion /enterogastrone From Wikipedia

  21. Human digestive system Tongue

  22. Defecation reflex

  23. Comparison of mammal digestive systems

  24. Human Nutrition For the most recent USDA dietary guidelines: http://www.choosemyplate.gov/guidelines/index.html Major components (macronutrients) Minor components (micronutrients)

  25. Appetite: it’s complicated Ghr = ghrelin (+) NPY = Neuropeptide Y (+) PYY = peptide YY (-) CCK = cholecystokinin (-) Insulin (-) Leptin (-) (and there’s more...) NPY Leptin deficient

  26. Carbohydrates: Simple vs. complex

  27. Proteins Essential Amino Acids Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine

  28. Lipids Essential Fatty Acids Alpha linolenic Linoleic Lipoproteins: Tryglycerides Cholesterol Proteins

  29. Micronutrients rickets (Vit D deficiency) pellagra (niacin deficiency) scurvy (Vit C deficiency)

  30. Water Soluble Vitamins Thiamin (B1) Riboflavin (B2) Niacin (B3) Pantothenic Acid (B5) Pyridoxal, Pyridoxamine, Pyridoxine (B6) Biotin Cobalamin (B12) Folic Acid/Folacin Ascorbic Acid (C) Fat Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K

  31. Calcium Phosphorus Sulfur Potassium Chlorine Sodium Magnesium Iron Fluorine Zinc Copper Manganese Iodine Cobalt Selenium Chromium Molybdenum Minerals

  32. Antioxidants Phytochemicals In section 47.3 & 47.4 - only study the information covered by lecture.

More Related