This document discusses various antinutritional factors found in feed ingredients that can interfere with animal nutrition. It defines antinutritional factors and classifies them based on their chemical properties and effects. The main groups discussed are proteins like protease inhibitors and lectins, glycosides like saponins and cyanogens, phenols like gossypol and tannins, and other factors like phytates, oxalates, amylase inhibitors, and antivitamins. Specific antinutritional factors are explained in more detail, including their chemical structure, sources, and impacts on digestion and health. Methods to reduce their effects like heating, soaking and addition of other compounds are also summarized.
Anti nutritional factors and toxins in food- krishnegowdakrishnegowda
food containing various toxins & anti-nutritional factor it causes various health damage & unavailbality of essential nutrients so thats way it have been removed from food by various methods & treatments
Antinutrient is actually a real scientific term used to refer to any compound, such as glucosinolate, that reduces the body's ability to absorb or use essential nutrients like vitamins and minerals. However, now that this scary-sounding word is filtering into our everyday lexicon, it's ripe for exploitation. I can just see the package labels now...boxes of sugary, refined breakfast cereal tagged "Low in Antinutrients!"
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Some enzymes work against anti-nutritional factors (ANF), which are produced by plants, in order to obtain more nutrients from plants for increased animal nutrition.
The correct enzyme (or combination of enzymes) need to be used for the specific target. This depends on the plant cell wall structure. For example, the cell walls of the endosperm of corn is comprised mainly of insloluble arabinoxylans, which means that only xylanases are able to degrade this wall to increase the energy value of corn based diets.
Read the presentation to find out more about the activity of different types of enzymes working alone or together.
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Anti nutritional factors and toxins in food- krishnegowdakrishnegowda
food containing various toxins & anti-nutritional factor it causes various health damage & unavailbality of essential nutrients so thats way it have been removed from food by various methods & treatments
Antinutrient is actually a real scientific term used to refer to any compound, such as glucosinolate, that reduces the body's ability to absorb or use essential nutrients like vitamins and minerals. However, now that this scary-sounding word is filtering into our everyday lexicon, it's ripe for exploitation. I can just see the package labels now...boxes of sugary, refined breakfast cereal tagged "Low in Antinutrients!"
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Some enzymes work against anti-nutritional factors (ANF), which are produced by plants, in order to obtain more nutrients from plants for increased animal nutrition.
The correct enzyme (or combination of enzymes) need to be used for the specific target. This depends on the plant cell wall structure. For example, the cell walls of the endosperm of corn is comprised mainly of insloluble arabinoxylans, which means that only xylanases are able to degrade this wall to increase the energy value of corn based diets.
Read the presentation to find out more about the activity of different types of enzymes working alone or together.
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Harmful Natural Constituents Present in Livestock Feed Stuffs
Anti-nutritional factor and their classification-
Definition: Anti-nutritional factor may be defined as those substances in the diet which by themselves or their metabolic products arising in the system interfere with the feed utilization, reduced production or affects the health of the animals.
Classification of Anti-Nutritive substances:-
Toxic substances of natural origin can be classified based on their chemical properties and on the basis of their effect on utilization of nutrients
(A. ) According to their Chemical Properties:-
Group 1 Proteins 1. Protease inhibitor
2. Haemagglutinins(Lectins)
Group п Glycosides 1. Saponins
2. Cyanogens
3.Glucosinolates(Goitrogens) or Thioglucosides
Group ш Phenols 1. Gossypol
2. Tannins
Group IV Miscellaneous 1. Anti-metals
2. Anti-vitamins
( B). Effect on Nutrient utilization
(1.) Substances depressing digestion or metabolic utilization of proteins.
(2). Substances reducing solubility or interfering with the utilization of minerals.
(3). Substances increasing the requirements of certain vitamins.
(4). Substances with a negative effect on the digestion of Carbohydrates
a. Protease inhibitor (Trypsin and Chymotrypsin inhibitor)
b.Haemagglutinins (Lectins)
c. Saponins
d.Polyphenolic compnents
a. Phytic acid
b. Oxalic acid
c.Glucosinolates (Thioglucosides)
d. Gossypol
a. Anti- vitamin A,D,E,K.
b. Anti-vitamin B1, B6, B12 and nicotinic acid
a. Amylase inhibitor
b. Phenolic compounds
c. Flatulance factor
Brief Description of Anti-nutritional or Toxic Factors:-
Group-I. Proteins
1. Protease Inhibitors
Substances that have the ability to inhibit the proteolytic activity of certain digestive enzymes. e. g. Legume seeds: Soybean, kidney bean, mung bean.
Protease inhibitors are concentrated in the outer part of the cotyledon mass.
Protease inhibitors are two types. a. Kunitz inhibitor (inhibits only trypsin) and b. Bowman - birk inhibitor (inhibits trypsin and chymotrypsin).
The inhibitory substances are mostly heat labile and thus proper heat treatment inactivates the protease inhibitors
Young Chicken fed raw soybean developed hypertrophy of pancreas
The trypsin inhibitor activity of solvent extracted SBM was destroyed by exposure to steam for 60 minutes or by autoclaving under the following conditions.
5 psi for 45 min, 10 psi for 30 min and 15 psi for 20 min duration.
2. Haemagglutinins (Lectins):-
Soyabean, Castor bean (ricin) and other legume seeds contain Haemagglutinins.
These are found in both plant and animal tissue.
These substances are able to combine with the glycoprotein components of red blood cells (RBC) causing agglutination of the cells.
Ricin is extremely toxic.
These anti nutrition factor are found inside the feed of ruminant and dairy animal , it causes different types of difficulty in animal. how to treat them through different method
Lycopene is bright red color carotene and carotenoid pigment found in tomatoes and other red fruits and vegetables.Animal feed supplements that have a beneficial effect on the host animal by affecting its gut microflora.This leads to the signaling of toll-like receptors that activate the secretion of pro-inflammatory cytokines
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Monitor common gases, weather parameters, particulates.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
Nucleophilic Addition of carbonyl compounds.pptxSSR02
Nucleophilic addition is the most important reaction of carbonyls. Not just aldehydes and ketones, but also carboxylic acid derivatives in general.
Carbonyls undergo addition reactions with a large range of nucleophiles.
Comparing the relative basicity of the nucleophile and the product is extremely helpful in determining how reversible the addition reaction is. Reactions with Grignards and hydrides are irreversible. Reactions with weak bases like halides and carboxylates generally don’t happen.
Electronic effects (inductive effects, electron donation) have a large impact on reactivity.
Large groups adjacent to the carbonyl will slow the rate of reaction.
Neutral nucleophiles can also add to carbonyls, although their additions are generally slower and more reversible. Acid catalysis is sometimes employed to increase the rate of addition.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
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The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
BREEDING METHODS FOR DISEASE RESISTANCE.pptxRASHMI M G
Plant breeding for disease resistance is a strategy to reduce crop losses caused by disease. Plants have an innate immune system that allows them to recognize pathogens and provide resistance. However, breeding for long-lasting resistance often involves combining multiple resistance genes
2. Defination
Anti nutritional factors (ANFs) may be
defined as those substances present in
the feed which by themselves or their
metabolic products interfere with the
feed utilisation, reduce production or
affects the health of animal
3. Classification
Classification based on their chemical properties
Group I - Proteins
1. Protease inhibitor
2. Lectins (Heamagglutinins)
Group II – Glycosides: compounds in which sugar bonded
to another non sugar (Aglycon) through glycosidic bond
1. Saponin
2.Cynogens
3.Glucosinolates
4. Group III - Phenols
1. Gossypol
2. Tannins
Group IV - Miscellaneous
1. Antimetals
2.Antivitamins
5. Classification based on their effect on nutrient
utilisation
Substances depressing digestion & utilisation of
proteins
a. Protease inhibitors
b. Heamagglutinins
c. Saponin
d. Polyphenolic components
8. Substances depressing digestion & utilisation
of Vitamins
1. Ant vitamin A,D,E,K
2. Ant vitamin B1,B6, B12 and Niacin
Substances that stimulate immune system
Antigenic factors
9. Substances inhibiting the digestion and Utilisation of
Protein
Protease Inhibitors
Found in legumes such as soybean, mungbean and peas,
but also in cereals, potatoes, and other products
10. Types of protease inhibitors
1. Bowman‐Birk inhibitor
2. Kunitz inhibitor
Bowman‐Birk inhibitor
71 amino acids and seven disulfide bonds
Molecular weight - 6,000 -10,000
Two active sites, one specific for trypsin and the other for
chymotrypsin
Inhibition is non-competitive
11. Kunitz inhibitor
181 amino acids and two disulfide bonds
Molecular weight - 20,000 - 25,000
Inhibit trypsin, lesser extent chymotrypsin and inactive
against other endopeptidases
Inhibition is both reversible and pH dependent
Optimal pH for trypsin binding - 8.0
12. Method of Detoxification
Heating, Auto calving,
Steam boiling for 60min
Auto calving at:
5psi for 45 min,
10 psi for 30 min,
15 psi for 20 min
13. Lectin/ Heamagglutinins
A lectin is a sugar binding protein of non immune origin
that agglutinates cells or precipitates Glycoproteins
Found in legumes - beans, peas, lentils
Grains - wheat, rice, oats, rye, millet, corn
Able to combine with glycoprotein components of red
blood cells (RBC) causing agglutination of cells
14. Soybean agglutinin (SBA)
Bind with brush border surfaces
( In the distal part of small intestine)
↓
Damage small intestinal villi
↓
Irritation and over-secretion of mucus
in the intestines
↓
Impaired absorptive capacity
of the intestinal wall
15. Ricin
Found in caster bean (Ricinus communis)
Consist of two polypeptide chains
A-chain (RTA) - 267 amino acid
B-chain (RTB) - 262 amino acid
Both chains are connected by a disulphide bond
16. Chain B
( Galactose binding subunit )
↓
Bind to cell membrane of target cell
(cell surface receptors containing terminal galactose )
↓
Transport of toxin-receptor complex
into the cytoplasm
17. Chain A
(Enzyme ,adenosine-N-glycosidase )
↓
Depurination of r RNA
(loss of adenine from rRNA)
↓
Stop protein synthesis
↓
Cell death
Detoxification: Steam Treatment for 60 min
18.
19. Saponins
Consist of a polycyclic aglycones attached to one or
more sugar side chains
The aglycone part, is either steroid (C27) or a triterpene
(C30)
20. Found in Lucerne, soybeans, peanuts, sugar beets
Bitter taste, foaming in aq. solution, haemolyse R.B.C.
Foaming ability is due to combination of a hydrophobic
(fat-soluble) aglycone part and a hydrophilic (water-
soluble) sugar part
21. Saponin
(in high amount)
↓
Lowering the surface tension
of ruminal contents
↓
Accumulation of gas in rumen
↓
Bloat / Tympany
Prevention: 1. Low level of feeding
2. Avoid feeding young plant or wilted plants
can be fed
3. 1-2 kg dry fodder should be fed before feeding
Lucerne
22. Tannins
Polyphenolic substance with high molecular weight
term was coined by Seguin 1796
It forms stable complex with proteins, Cellulose,
Hemicellulose and pectin
Binds with enzymes involved in protein digestion
Binds with salivary enzymes causes astringency
Tannins are of two types
1. Hydrolysable tannins
2. Condensed tannins
23. Hydrolysable tannins
Contain carbohydrate moiety in which OH group is
esterified to gallic acid, digallic acid
Hydrolysed by water, acids, bases, and enzymes
Basic unit – Gallic acid
At the center of a hydrolyzable tannin molecule, there is
a carbohydrate
Eg. Tannin in oak Gallotannins, Ellagitannins
24. Condensed tannin
Polymers of flavans and never contain sugar
residues[
Non-hydrolyzable
Eg. Tannin in sorghum flavo beans salseed babul
seed mango kernals contains Epicatechin and
catechin
25. Tannins are found in sorghum, salseed meal, mustard
oil cake, lucerne meal in high amount (may be 2% to 10
%)
Tannins are astringent in nature so they cause a dry
sensation in mouth by reducing the lubricant action of
saliva.
They binds the protien thus inhibitors of proteolytic
enzyme.
It depress cellulase activity thus affect digetion of crude
fiber.
26. • Signs of Tannin poisoning
• Anorexia, clear watery discharge from nasal
cavity, rumen stasis, frequent urination, initial
constipation followed by excretion of dark
mucoid bloody feces
27. Detannification
Usually tannin present in outer layer of seed
Physical treatment- Soaking and Cooking
– Anerobic Storage of sorghum grains for 2-9 days
Chemical Treatment- Addition of complexing agents
Poly ehylene glycol
Poly vinyl pyroldane
Alkali, Formaldehyde Acetone H2O2 reduces Tannin
28. Cyanogens
Usually plant contain trace amount of cyanide as cyanogenic
glycoside which usually non toxic but when it is hydrolysed
to prussic acid or HCN by enzyme usually present in the
same plant or by rumen microbes
Lower amount of HCN is rapidly absorbed and eliminated
through lung but greater part detoxified in liver by
conversion to thiocyanate
Toxic principle: Cyanogenic glycosides (amygdalin, prunasin,
dhurrin, linamarin)
Found in sorghum, velvet grass, lima bean, white clover,
arrow grass, maize
HCN is formed when the glycosides are hydrolyzed by
enzymes (β – glucosidase) in plants or by rumen
microorganisms
29. β - glucosidase
Cyanogenic glycosides → sugar + aglycone
Hydroxynitrile lyase
Aglycone → HCN + aldehyde or ketone
CN¯ + Fe (+3) of cytochrome oxidase
↓
prevents transport of electrons
from cytochrome C oxidase to oxygen
↓
stop cellular respiration & cell death
30. Ruminants are more susceptible to HCN in non
ruminants HCL destroy the enzyme required
Symptom: Generalized muscle paresis
Abdominal pain, Vomiting
Respiratory Distress and death
Prevention: Avoid feeding immature grasses of
Jowar, Sudan
Rx: 3g NaNo3 & 15g Sodium thiosulphate in 200ml of
H2O to cattle as IV –Cattle
1g NaNo3 & 2.5g Sodium thiosulphate in 200ml of
H2O to cattle as IV –Sheep
33. Secondary metabolites of almost all plants of
the family Brassicaceae, Capparidaceae, Caricaceae and
Euphorbiaceae as natural pesticide on defence against
herbivores
There are 120 different Glucosinolates which are Synthesized
from certain amino acids, mainly methionine, but
also Alanine, Leucine, or Valine.
Plant contain myrosinase which in presence of water cleve
glucose of glucosinolates reaming molecules convert
thiocyanates to iso thiocyanates or nitrile which are active
substance for defence to prevent damage to plant itself it is in
separate compartment only under stress it is released.
This in fact is used as natural pesticide and also for prevention
of cancer which is under investigation.
34. Thiocyanate ions
↓
Decrease iodide uptake
by competitive inhibition
↓
Reduced secretion of
thyroxine and triiodothyronine
↓
Increased release of thyrotropin
(by negative feedback)
↓
Stimulation of thyroid gland
↓
Goitre
35. Gossypol (C30H30O8) is a polyphenolic aldehyde
Found in pigment gland cotton plant.
There are 15 other closely related compound among them
gossypol is abundant
Cellwall of pigment gland made up of cellulose, pectin and
hemicellulose and uronic acid which is resistant to rupture
so it goes with meal upon heating it binds with lysine
Free gossypol is important as bound gossypol is inactive
but it lower the BV of protein
36. Gossypol make complex with metal ions like
iron
↓
Reduced Hb content & so reduced O2 carrying capacity
of blood
↓
Reduced growth rate
Gossypol is inhibitor for several dehydrogenase
enzymes
37. It is highly toxic to monogastircs like pig and
rabbits are more sensitive horse and ruminants
are resistant due to formation of stable
complex with soluble protein
In Poultry – Olive green yolk reaction b/w
gossypol & yolk iron
Cyclopropenoid FA of CSM causes pink
albumin
38. Effect in non Ruminants:
– Depressed appetite
– Loss of weight
– Liver and lung lesions- congestion and hemorrhages
– Cardiac irregularities
– Anemia
Whole CSM contain 1.09-1.53% gossypol of which
0.19% is free
In Poultry 0.06% causes depressed growth
0.1% severe effect
0.15% reduces egg production
In Pigs 0.01% reduced growth
0.015% toxic symptoms
39. Prevention:
Addition of FeSO4 1:1
Heat treatment decreases content but
availability of lysine reduced because of
reaction b/w Aldehyde grp of gossypol with
lysine
40. Phytic acid
Phytic acid (known as Inositol Hexaphosphate (IP6),
Principal storage form of phosphorus in
many plant tissues especially bran and seeds
MW: 660.03
Formula: C6H18O24P6
41. Phosphorus in phytate form is not bioavailable to non
ruminant animals because they lack the
digestive enzyme phytase
It has a strong binding affinity to minerals such
as calcium, magnesium, iron, and zinc
When a mineral binds to phytic acid, it becomes
insoluble, precipitates and will be non-absorbable in the
intestines
This process can therefore contribute to mineral
deficiencies
42. Oxalic acid
Molecular formula - C2H2O4
Found in Paddy straw, bajra, Napier grass etc.
In G.I.T.
oxalic acid + calcium (present in feed) →
calcium oxalate (insoluble)
So calcium unavailable to absorption
43. In blood
oxalic acid + calcium (present in blood) →
calcium oxalate (insoluble)
Insoluble calcium oxalate may crystallize in tissues,
mainly kidneys
Also produce condition hypocalcaemia
44. Substances depressing digestion & utilisation
of Carbohydrates
1. Amylase inhibitors
About 800 plant species have been reported to
possess amylase inhibitor properties.
A wide range of plant-derived principles
belonging to compounds, mainly alkaloids,
glycosides, galactomannan gum,
polysaccharides, hypoglycans, peptidoglycans,
glycopeptides and terpenoids.
Tamarindus indica Azadirachta indica
45. Showed that the potency of inhibition is
correlated with the number of OH groups on
the B ring of the flavonoid skeleton.
The interaction occurs with the formation of
hydrogen bonds between the hydroxyl groups
in position R6 or R7 of the ring A and position
R4’ or R5’ of the ring B of the polyphenol
ligands and the catalytic residues of the
binding site and formation of a conjugated -
system that stabilizes the interaction with the
active site.
46. Tannins are another heterogenous polyphenol
group widely distributed in the plant kingdom
that are often present in unripe fruits, but can
disappear during ripening.
47. 2. Flatulence factor
Plants like Raddish, Cabbage, Immature
Chillies, Alpha Alpha, Rape seed wheat and
many beans
Contains non starch polysacchrides like
arabinoxylans, Raffinose, beta-glucans,
cellulose, chitins, guar inulin.
Responsible for flatulence
48. Antivitamins
Antivitamin A
Enzyme – Soybean lipoxygenase
Found in soybean
It catalyse oxidation of carotene ( precure of vit. A)
Anti vitamin E
Kidney bean;- lead to muscular destrophy in chicks and
lambs
Autoclaving removes
49. Antiniacin
Known as Niacytin
Found in cereals
It is bound forms of the vitamin niacin
Complexes of niacin with polysaccharides and
peptides or glycopeptides
Not hydrolysed by intestinal enzymes, so
biologically unavailable
50. Antivitamin K
Dicoumarol is an anticoagulant that functions as
a Vitamin K antagonist
Found in spoiled sweet clover hay
51. Coumarin (found in sweet clover) is converted in to
dicoumarol by fungi
Dicoumarol reduses the prothombin level in blood and
affects blood cloting
52. Anti pyridoxine
1 – amino D – proline
Found in linseed
Occurs naturally in combination with glutamic acid
Complex is called linatine
Molecular weight: 259
Molecular formula: C10H17N3O5
53. Nitrate poisoning:- oat hay poisoning
Nitrate –Rumen Bacteria----------- Nitrite
Hb ---- meth Hb
Affects O2 transport
Blood becomes chacolate brown and brownish
discoloration of Non pigmented areas of skin
Death may be due to anoxia
Source: Water contaminated with industrial
waste, corn stalk Oat hay
Rx: I/v methylene blue which converts back
Meth Hb to Hb
54. Mimosin toxicity:
Source: Subabul contain toxic amino acid @ 2-
5% in leaves
On mastication and rumen degradation by
microbes a goitrogen 3 OH 4 Pyridine (3,4
DHP) is formed
Toxicity Symptoms: Alopecia, increased
salivation enlarged thyroid abortion cataract
Rx: Drying at high temp
Ensiling; Addition of FeSO4
Ruminants in Indonesia & Hawaii poses microbes in
rumen which can rapidly degrade DHP
55. Antigenic Proteins:
Certain plants contain proteins capable of
crossing the intestinal barrier and elicit
antigenic activity in case of soybean antigenic
protein glycin and conglycine they are resistant
to thermal treatment and enzymatic action on
absorption lead to hypersensitivity reaction
Condition seen in piglets and calves after
feeding heated soybean further lead to
digestive disturbance
56. Seleno amino acids:
Found in Se toxicity areas of Haryana, Punjab,
UP particularly in Buffaloes during lean season
due to feeding of paddy straw grown in Se rich
soil.
It is called as Degnala Disease charecterised
by necrosis of body extrimities such as mouth
ear tips tail ends and hooves
In the rumen instead of cystein and methionine
seleno cystein seleno methionine is formed
Lead to AA imbalance
57. Lathyrogens
Found in chik pea and Vitch
Effects are it is derivative of AA acts as
antogonist to glutamic acid a neurotransmitter
in brain
Leads to crippling paralysis also called as
crippling disease called Neuro lathyrism
Lathyrogens also decreases collagen and
elastin cross linkage by inhibinting lysyl
oxidases lead to thin bone called
Osteolathyrism