This document summarizes research on the effects of polyunsaturated fatty acids (PUFAs) on male and female reproduction. It discusses how PUFAs can influence the timing of labor through their role in prostaglandin synthesis. A high n-6 PUFA diet is associated with preterm delivery, while increased n-3 PUFA intake through fish or supplements may decrease preterm birth risk. PUFAs also impact male fertility, as spermatozoa require PUFAs for fluidity but are vulnerable to oxidative damage from too many PUFAs. Altering egg yolk PUFA content can decrease chick embryonic survival and hatchability.
This document summarizes the digestion and absorption of proteins. It discusses the proteolytic enzymes involved in protein digestion in the mouth, stomach, pancreas, and intestines. These enzymes break down proteins into smaller peptides and amino acids. Absorption of amino acids and small peptides occurs in the small intestine through active transport and is important for tissue growth and repair. Some diseases can impair protein digestion, like steatorrhea, while food allergies result from an immune response to specific proteins.
The document discusses amino acid metabolism and the amino acid pool. It makes the following key points:
1) The amino acid pool consists of around 100g of free amino acids in the adult body from different sources like dietary proteins and tissue breakdown.
2) Amino acids in the pool are in dynamic equilibrium, being used for protein synthesis, energy production, or excretion as urea.
3) The major contributors to maintaining the amino acid pool are turnover of body proteins, dietary protein intake, and non-essential amino acid synthesis.
Buffalo milk contains higher amounts of casein and whey proteins compared to cow milk. Milk proteins like caseins and whey proteins contain various bioactive peptides that provide health benefits. Casein-derived peptides help with mineral absorption and reducing blood pressure, while whey protein-derived peptides provide antioxidant and anticancer effects. Heat treatments like pasteurization cause milk protein denaturation and Maillard reactions, impacting the nutritional quality and usability of milk for cheese production.
Animal feed accounts for 60-70% of livestock and poultry production costs. Supplementing feed with enzymes can help producers save costs by enabling animals to produce more meat faster and cheaper. There are several types of enzymes that play important roles in animal feed digestion. Proteases break down proteins, carbohydrases improve carbohydrate digestibility, and phytases allow animals to access phosphorus stored in plant feeds. Using enzymes can boost feed efficiency, lower feed costs, and reduce environmental impacts.
Significance of milk_lipid_in_human_healthManoj Solanki
This document discusses the significance of milk lipids on human health. It outlines that milk lipids are:
1. A source of energy providing more energy than proteins or carbohydrates.
2. Suppliers of structural components like fatty acids and cholesterol that are used in cell formation.
3. Suppliers of essential fatty acids and fat soluble vitamins A, D, E, and K that support vision, growth, bone development, blood clotting and act as antioxidants.
4. Contributors to the palatability of foods by improving flavor, aroma and texture.
However, excessive consumption of certain fatty acids can be toxic, and high intakes of saturated or trans fats may increase
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
This document summarizes the digestion and absorption of proteins. It discusses the proteolytic enzymes involved in protein digestion in the mouth, stomach, pancreas, and intestines. These enzymes break down proteins into smaller peptides and amino acids. Absorption of amino acids and small peptides occurs in the small intestine through active transport and is important for tissue growth and repair. Some diseases can impair protein digestion, like steatorrhea, while food allergies result from an immune response to specific proteins.
The document discusses amino acid metabolism and the amino acid pool. It makes the following key points:
1) The amino acid pool consists of around 100g of free amino acids in the adult body from different sources like dietary proteins and tissue breakdown.
2) Amino acids in the pool are in dynamic equilibrium, being used for protein synthesis, energy production, or excretion as urea.
3) The major contributors to maintaining the amino acid pool are turnover of body proteins, dietary protein intake, and non-essential amino acid synthesis.
Buffalo milk contains higher amounts of casein and whey proteins compared to cow milk. Milk proteins like caseins and whey proteins contain various bioactive peptides that provide health benefits. Casein-derived peptides help with mineral absorption and reducing blood pressure, while whey protein-derived peptides provide antioxidant and anticancer effects. Heat treatments like pasteurization cause milk protein denaturation and Maillard reactions, impacting the nutritional quality and usability of milk for cheese production.
Animal feed accounts for 60-70% of livestock and poultry production costs. Supplementing feed with enzymes can help producers save costs by enabling animals to produce more meat faster and cheaper. There are several types of enzymes that play important roles in animal feed digestion. Proteases break down proteins, carbohydrases improve carbohydrate digestibility, and phytases allow animals to access phosphorus stored in plant feeds. Using enzymes can boost feed efficiency, lower feed costs, and reduce environmental impacts.
Significance of milk_lipid_in_human_healthManoj Solanki
This document discusses the significance of milk lipids on human health. It outlines that milk lipids are:
1. A source of energy providing more energy than proteins or carbohydrates.
2. Suppliers of structural components like fatty acids and cholesterol that are used in cell formation.
3. Suppliers of essential fatty acids and fat soluble vitamins A, D, E, and K that support vision, growth, bone development, blood clotting and act as antioxidants.
4. Contributors to the palatability of foods by improving flavor, aroma and texture.
However, excessive consumption of certain fatty acids can be toxic, and high intakes of saturated or trans fats may increase
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
This document provides an overview of lipid metabolism in ruminants. It discusses how ruminants have adapted to derive lipids from plant sources low in fat through ruminal biohydrogenation and microbial synthesis. In the rumen, plant lipids are extensively hydrolyzed by microbes releasing fatty acids which are then biohydrogenated, saturating the fatty acids. This process helps ruminants utilize plant lipids despite the rumen being intolerant of high fat levels. Microbes also endogenously synthesize fatty acids which contribute to ruminant lipid metabolism. The liver plays a smaller role in lipogenesis for ruminants compared to non-ruminants.
This document discusses proteins and how their quality changes during different processing methods. It begins by defining proteins as polymers of amino acids. There are 20 common amino acids that make up protein structures. Processing methods like heating, changes in pH and salt concentration can cause protein denaturation. Key protein types in fish include myofibrillar, sarcoplasmic and stroma proteins. Myofibrillar proteins are responsible for gel formation in surimi processing. Cooking causes proteins to coagulate and lose moisture. Salt addition and changes in pH can impact water holding capacity and gel strength of proteins.
Lipids are a concentrated source of energy found in feed for dairy cows. They consist primarily of triglycerides made of glycerol bonded to three fatty acid chains. In the rumen, lipids are hydrolyzed into glycerol and fatty acids. Microbes hydrogenate unsaturated fatty acids. Excess lipids can inhibit fiber digestion. Hydrolyzed fatty acids pass through the small intestine where they are absorbed and transported to tissues as chylomicrons. Around 50% of milk fat comes from fatty acids absorbed from the intestine. The liver plays a role in metabolizing fatty acids, either using them for energy or converting excess amounts to ketones. Adding lipids to dairy rations in moderate amounts can increase energy
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
1) Lipids are digested in the mouth, stomach, and small intestine by lingual lipase, gastric lipase, and pancreatic lipase respectively.
2) In the small intestine, bile salts emulsify lipids and pancreatic lipase breaks down triglycerides into fatty acids and monoacylglycerols.
3) The products of lipid digestion including fatty acids, monoacylglycerols, and cholesterol form mixed micelles that ferry the lipids to the intestinal mucosa where they are absorbed.
This document discusses enzymes and their role in digestion. It provides information on different types of enzymes including cellulase, protease, lipase, and others. It describes what substrates each enzyme acts on and the end products produced. It also discusses various feed ingredients and their anti-nutritional factors, as well as the regions of the GI tract and enzymes involved in digestion.
This document discusses carbohydrate metabolism in ruminants. It outlines that carbohydrates provide over half the energy needs for ruminants and are broken down by microbes in the rumen into volatile fatty acids like acetate, propionate and butyrate. Acetate is used for energy and milk fat synthesis, while propionate is converted to glucose in the liver. The ratio of forages to concentrates in the diet affects rumen fermentation and the proportions of volatile fatty acids produced, which influences milk production and composition. Glucose is needed for lactose synthesis in the udder and is primarily derived from propionate converted in the liver, with some coming from intestinal absorption of starch that escapes rum
This document discusses protein classification, sources, and requirements. It classifies proteins based on their chemical composition (simple vs complex), shape (fibrous vs globular), and biological function. The main protein sources used in aquaculture are animal proteins like fish meal and plant proteins like soybean meal. Protein requirements vary by species and depend on factors like temperature, feeding rate, and genetic composition. Deficiencies can cause reduced growth, cataracts, and scoliosis.
Pantothenic acid, also known as vitamin B5, is essential for the synthesis of coenzyme A (CoA) which plays a key role in numerous metabolic pathways. It is absorbed in the small intestine and transported to tissues where it is phosphorylated and linked to cysteine to form 4'-phosphopantetheine, which is then converted to dephospho-CoA and CoA. CoA is involved in the synthesis of fatty acids, cholesterol, amino acids, and ketone bodies as well as the oxidation of pyruvate and fatty acids through acetyl-CoA in the citric acid cycle. Deficiency of pantothenic acid is rare but can cause burning feet syndrome in experimental
Digestion of proteins, carbohydrates and fatsindrajeet yadav
This document summarizes the digestion of proteins, carbohydrates, and fats. It discusses the enzymes involved in breaking down each macronutrient in the mouth, stomach, and small intestine. For carbohydrates, enzymes like amylase and disaccharides break starches and sugars into glucose. Proteins are broken into peptides and amino acids by pepsin and pancreatic proteases. Lipids are emulsified and hydrolyzed by lipases like pancreatic lipase into fatty acids and monoglycerides. The end products of digestion are absorbed for energy and building materials.
Protein digestion in poultry begins in the proventriculus where pepsinogen is secreted and converted to the enzyme pepsin. Pepsin begins breaking down protein polymers into smaller peptides. The feed then moves to the gizzard where grit aids in further grinding of the feed. In the small intestine, pancreatic enzymes like trypsin, chymotrypsin, and elastase are secreted and break peptides into dipeptides and free amino acids. Dipeptides and amino acids are then absorbed by the intestinal mucosa and transported to the liver via the portal system for further breakdown and use in protein synthesis, or excretion as uric acid.
This document discusses various types and classifications of food proteins. It describes proteins as polymers of amino acids linked by amide bonds. It then covers different methods used to determine protein quality, including protein efficiency ratio, biological value, net protein utilization, protein digestibility corrected amino acid score, and digestible indispensable amino acid score. Various protein sources and their protein contents are listed. Recommended dietary allowances for protein by age are provided. The document concludes by classifying proteins based on their composition, function, solubility, shape and size, essential amino acid availability, and biological value.
Introduction To Lipid & It’s Intermediary Metabolism enamifat
This document summarizes lipids and their functions in the human body. It defines lipids as compounds insoluble in water but soluble in organic solvents, including triglycerides, phospholipids, and sterols. Lipids serve important functions like energy storage, insulation, and as structural components of cell membranes. The document also categorizes different types of lipids and discusses their roles in biological processes and metabolism.
Pantothenic acid, also known as vitamin B5, is essential to numerous metabolic processes in the body. It is involved in the synthesis of coenzyme A, which acts as a carrier of acyl and acetyl groups in many vital reactions like the citric acid cycle. Coenzyme A is required for the breakdown of carbohydrates, fats, and proteins to release energy. Pantothenic acid deficiency is rare in humans but can cause burning feet syndrome with symptoms like numbness and pain. Good dietary sources include eggs, meat, yeast, and vegetables.
This document discusses milk fat synthesis, including its components, precursors, and synthesis process. Milk fat is composed of fatty acids derived from de novo synthesis in the mammary gland or from uptake of preformed fatty acids from the blood. Roughly 50% come from each source. Fat precursors include acetate, B-hydroxybutyrate, and circulating long-chain fatty acids. The fat synthesis process involves fatty acid uptake and triglyceride assembly in mammary epithelial cells.
Lipids are a heterogeneous group of organic compounds that contain carbon, hydrogen, oxygen, and sometimes phosphorus and sulfur. They are insoluble in water but soluble in organic solvents. Dietary lipids undergo digestion in the mouth, stomach, and small intestine to be broken down into absorbable forms. In the small intestine, bile salts emulsify lipids and pancreatic lipases hydrolyze triglycerides into fatty acids and monoglycerides. Absorbed lipids are packaged into micelles that enter mucosal cells for re-esterification. Clinical issues related to lipid digestion and absorption include steatorrhea, cystic fibrosis, chyluria, chylothorax, and defects in pancreatic function or bile
This document summarizes several vitamin-like compounds: choline, lipoic acid, inositol, and PABA. It describes their chemistry, sources, roles in metabolism, and therapeutic uses. Choline prevents fatty liver and is required for phospholipid and acetylcholine synthesis. Lipoic acid acts as an antioxidant and cofactor. Inositol is required for membranes and second messenger signaling. PABA is a folic acid component and sulfanilamide target. Overall, the document outlines the biochemistry of these important micronutrients.
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
Calcium in Livestock nutrition - Mohammad Ali BehroozlakMohammadBehroozLak
This document discusses calcium nutrition in livestock. It describes calcium's important functions in bone growth, nerve conduction, blood clotting, and milk production. The metabolism and hormonal regulation of calcium absorption and excretion are explained. Calcium requirements vary depending on life stage and production level. Dietary sources of calcium include forages, concentrates, and supplements. The availability of calcium from different feed sources can depend on other nutrients and non-nutritive factors.
This document discusses the use of exogenous enzymes in poultry nutrition as an alternative to antibiotics. It provides background on how antibiotics were commonly used but are now banned. Exogenous enzymes are one potential alternative as they can help break down non-starch polysaccharides in feed ingredients like wheat and barley to improve digestibility. The document outlines different types of enzymes and their sources and effects. It summarizes studies looking at how exogenous enzymes can reduce the size of digestive organs and positively impact gut morphology.
This document provides an overview of lipid metabolism in ruminants. It discusses how ruminants have adapted to derive lipids from plant sources low in fat through ruminal biohydrogenation and microbial synthesis. In the rumen, plant lipids are extensively hydrolyzed by microbes releasing fatty acids which are then biohydrogenated, saturating the fatty acids. This process helps ruminants utilize plant lipids despite the rumen being intolerant of high fat levels. Microbes also endogenously synthesize fatty acids which contribute to ruminant lipid metabolism. The liver plays a smaller role in lipogenesis for ruminants compared to non-ruminants.
This document discusses proteins and how their quality changes during different processing methods. It begins by defining proteins as polymers of amino acids. There are 20 common amino acids that make up protein structures. Processing methods like heating, changes in pH and salt concentration can cause protein denaturation. Key protein types in fish include myofibrillar, sarcoplasmic and stroma proteins. Myofibrillar proteins are responsible for gel formation in surimi processing. Cooking causes proteins to coagulate and lose moisture. Salt addition and changes in pH can impact water holding capacity and gel strength of proteins.
Lipids are a concentrated source of energy found in feed for dairy cows. They consist primarily of triglycerides made of glycerol bonded to three fatty acid chains. In the rumen, lipids are hydrolyzed into glycerol and fatty acids. Microbes hydrogenate unsaturated fatty acids. Excess lipids can inhibit fiber digestion. Hydrolyzed fatty acids pass through the small intestine where they are absorbed and transported to tissues as chylomicrons. Around 50% of milk fat comes from fatty acids absorbed from the intestine. The liver plays a role in metabolizing fatty acids, either using them for energy or converting excess amounts to ketones. Adding lipids to dairy rations in moderate amounts can increase energy
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
1) Lipids are digested in the mouth, stomach, and small intestine by lingual lipase, gastric lipase, and pancreatic lipase respectively.
2) In the small intestine, bile salts emulsify lipids and pancreatic lipase breaks down triglycerides into fatty acids and monoacylglycerols.
3) The products of lipid digestion including fatty acids, monoacylglycerols, and cholesterol form mixed micelles that ferry the lipids to the intestinal mucosa where they are absorbed.
This document discusses enzymes and their role in digestion. It provides information on different types of enzymes including cellulase, protease, lipase, and others. It describes what substrates each enzyme acts on and the end products produced. It also discusses various feed ingredients and their anti-nutritional factors, as well as the regions of the GI tract and enzymes involved in digestion.
This document discusses carbohydrate metabolism in ruminants. It outlines that carbohydrates provide over half the energy needs for ruminants and are broken down by microbes in the rumen into volatile fatty acids like acetate, propionate and butyrate. Acetate is used for energy and milk fat synthesis, while propionate is converted to glucose in the liver. The ratio of forages to concentrates in the diet affects rumen fermentation and the proportions of volatile fatty acids produced, which influences milk production and composition. Glucose is needed for lactose synthesis in the udder and is primarily derived from propionate converted in the liver, with some coming from intestinal absorption of starch that escapes rum
This document discusses protein classification, sources, and requirements. It classifies proteins based on their chemical composition (simple vs complex), shape (fibrous vs globular), and biological function. The main protein sources used in aquaculture are animal proteins like fish meal and plant proteins like soybean meal. Protein requirements vary by species and depend on factors like temperature, feeding rate, and genetic composition. Deficiencies can cause reduced growth, cataracts, and scoliosis.
Pantothenic acid, also known as vitamin B5, is essential for the synthesis of coenzyme A (CoA) which plays a key role in numerous metabolic pathways. It is absorbed in the small intestine and transported to tissues where it is phosphorylated and linked to cysteine to form 4'-phosphopantetheine, which is then converted to dephospho-CoA and CoA. CoA is involved in the synthesis of fatty acids, cholesterol, amino acids, and ketone bodies as well as the oxidation of pyruvate and fatty acids through acetyl-CoA in the citric acid cycle. Deficiency of pantothenic acid is rare but can cause burning feet syndrome in experimental
Digestion of proteins, carbohydrates and fatsindrajeet yadav
This document summarizes the digestion of proteins, carbohydrates, and fats. It discusses the enzymes involved in breaking down each macronutrient in the mouth, stomach, and small intestine. For carbohydrates, enzymes like amylase and disaccharides break starches and sugars into glucose. Proteins are broken into peptides and amino acids by pepsin and pancreatic proteases. Lipids are emulsified and hydrolyzed by lipases like pancreatic lipase into fatty acids and monoglycerides. The end products of digestion are absorbed for energy and building materials.
Protein digestion in poultry begins in the proventriculus where pepsinogen is secreted and converted to the enzyme pepsin. Pepsin begins breaking down protein polymers into smaller peptides. The feed then moves to the gizzard where grit aids in further grinding of the feed. In the small intestine, pancreatic enzymes like trypsin, chymotrypsin, and elastase are secreted and break peptides into dipeptides and free amino acids. Dipeptides and amino acids are then absorbed by the intestinal mucosa and transported to the liver via the portal system for further breakdown and use in protein synthesis, or excretion as uric acid.
This document discusses various types and classifications of food proteins. It describes proteins as polymers of amino acids linked by amide bonds. It then covers different methods used to determine protein quality, including protein efficiency ratio, biological value, net protein utilization, protein digestibility corrected amino acid score, and digestible indispensable amino acid score. Various protein sources and their protein contents are listed. Recommended dietary allowances for protein by age are provided. The document concludes by classifying proteins based on their composition, function, solubility, shape and size, essential amino acid availability, and biological value.
Introduction To Lipid & It’s Intermediary Metabolism enamifat
This document summarizes lipids and their functions in the human body. It defines lipids as compounds insoluble in water but soluble in organic solvents, including triglycerides, phospholipids, and sterols. Lipids serve important functions like energy storage, insulation, and as structural components of cell membranes. The document also categorizes different types of lipids and discusses their roles in biological processes and metabolism.
Pantothenic acid, also known as vitamin B5, is essential to numerous metabolic processes in the body. It is involved in the synthesis of coenzyme A, which acts as a carrier of acyl and acetyl groups in many vital reactions like the citric acid cycle. Coenzyme A is required for the breakdown of carbohydrates, fats, and proteins to release energy. Pantothenic acid deficiency is rare in humans but can cause burning feet syndrome with symptoms like numbness and pain. Good dietary sources include eggs, meat, yeast, and vegetables.
This document discusses milk fat synthesis, including its components, precursors, and synthesis process. Milk fat is composed of fatty acids derived from de novo synthesis in the mammary gland or from uptake of preformed fatty acids from the blood. Roughly 50% come from each source. Fat precursors include acetate, B-hydroxybutyrate, and circulating long-chain fatty acids. The fat synthesis process involves fatty acid uptake and triglyceride assembly in mammary epithelial cells.
Lipids are a heterogeneous group of organic compounds that contain carbon, hydrogen, oxygen, and sometimes phosphorus and sulfur. They are insoluble in water but soluble in organic solvents. Dietary lipids undergo digestion in the mouth, stomach, and small intestine to be broken down into absorbable forms. In the small intestine, bile salts emulsify lipids and pancreatic lipases hydrolyze triglycerides into fatty acids and monoglycerides. Absorbed lipids are packaged into micelles that enter mucosal cells for re-esterification. Clinical issues related to lipid digestion and absorption include steatorrhea, cystic fibrosis, chyluria, chylothorax, and defects in pancreatic function or bile
This document summarizes several vitamin-like compounds: choline, lipoic acid, inositol, and PABA. It describes their chemistry, sources, roles in metabolism, and therapeutic uses. Choline prevents fatty liver and is required for phospholipid and acetylcholine synthesis. Lipoic acid acts as an antioxidant and cofactor. Inositol is required for membranes and second messenger signaling. PABA is a folic acid component and sulfanilamide target. Overall, the document outlines the biochemistry of these important micronutrients.
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
Calcium in Livestock nutrition - Mohammad Ali BehroozlakMohammadBehroozLak
This document discusses calcium nutrition in livestock. It describes calcium's important functions in bone growth, nerve conduction, blood clotting, and milk production. The metabolism and hormonal regulation of calcium absorption and excretion are explained. Calcium requirements vary depending on life stage and production level. Dietary sources of calcium include forages, concentrates, and supplements. The availability of calcium from different feed sources can depend on other nutrients and non-nutritive factors.
This document discusses the use of exogenous enzymes in poultry nutrition as an alternative to antibiotics. It provides background on how antibiotics were commonly used but are now banned. Exogenous enzymes are one potential alternative as they can help break down non-starch polysaccharides in feed ingredients like wheat and barley to improve digestibility. The document outlines different types of enzymes and their sources and effects. It summarizes studies looking at how exogenous enzymes can reduce the size of digestive organs and positively impact gut morphology.
Polyunsaturated fatty acids (PUFAs) are important dietary and metabolic components. PUFAs can be synthesized in the body through a series of desaturation and elongation steps. Key PUFAs include omega-3 and omega-6 fatty acids. PUFAs play roles in membrane structure and function, energy metabolism, and act as precursors to bioactive lipid mediators like eicosanoids and docosanoids. PUFA intake is associated with cardiovascular and other health benefits.
This document discusses fatty acids, including polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs), and the omega-3 and omega-6 families. It notes that PUFAs have at least two double bonds, are found in cellular membranes, and can be metabolized into inflammatory eicosanoids. Omega-3 and omega-6 PUFAs are essential fatty acids that must be obtained through diet. The document also discusses how PUFAs can impact membrane properties and immune cell function through lipid peroxidation and eicosanoid production.
This document discusses dyslexia, including its characteristics, signs, potential causes, and treatments. It summarizes two studies that found fatty acid supplementation, particularly omega-3, improved reading speed, motor skills, and behavior in children with dyslexia or developmental coordination disorder. The document also notes famous historical figures who achieved success despite having dyslexia.
The female reproductive system undergoes a monthly cycle to prepare for potential pregnancy. If pregnancy does not occur, the thickened uterine lining sloughs off during menstruation. The cycle consists of three phases - the follicular phase where an egg is selected and matured, ovulation of the egg, and the luteal phase where the corpus luteum secretes hormones in preparation for potential implantation. This cycle is regulated by hormones from the hypothalamus, pituitary gland, ovaries and uterus.
Probiotics- unfolding their potential in boosting poultry industryX S
Definition:
“Living microorganisms when conferred in sufficient amount on the host, will render beneficial effects on health.”(FAO/WHO)
Lactobacillus, Candida, Streptococcus, Enterococcus, Bifidobacterium, Aspergillus, and Saccharomyces spp.
History
Élie Metchnikoff (20th century)
Werner Kolath(1953)
Probiotics for poultry
Need of Probiotics?
Selection criteria
Probiotics in poultry industry
First decisive incident
Commercial vs. wild chicken
Selection criteria
Probiotic requirement in poultry (concept)
How probiotics act?
Maintain normal intestinal microflora
competitive exclusion and resistance
Change metabolism
speeding digestive enzyme activity
Perk up feed intake and digestion
Diminish bacterial enzyme activity and ammonia production
Stimulate the immune system
Evaluation of probiotics on poultry
Growth performance
Intestinal microbiota and morphology
Immune response
Meat quality/chicken caracass
Side effects(toxicity of ingredients)
Growth performance
broilers fed with two probiotic species put on more weight(Lan et al.,2003 )
weight gain significantly higher in probiotic fed birds(Kabir et al.,2004) .
inactivated probiotics have constructive actions on the production achievement (Huang et al.,2004).
Cont’d
values of giblets and dressing percentage elevated for probiotic fed broilers (Mahanjan et al.,1999)
Intestinal microbiota and morphology
Probiotics inhibited pathogens by dwelling on intestinal wall space(Kabir et al.,2005 )
Birds fed dietary B. subtilis for 28 days displayed better growth and prominent intestinal histologies. (Samanya and Yamauchi.,2002)
Chicks given Lactobacillus strains had less amount of coliforms in cecal grindings(Watkins and Kratzer.,1983 ).
Cont’d
L. salivarius 3d strain decreased the number of Clostridium perfringens and Salmonella enteritidis (Kizerwetter-Swida and Binek., 2009).
Probiotic species have an implicit action on regulation of intestinal microflora and pathogen occlusion (Higgins et al., 2007)
Immune response
Higher amount of antibody production(Kabir et al.,2005 )
Improved serum and intestinal antibodies to a foreign antigens in chickens (Haghighi et al.,2005)
Probiotics protected broilers against Eimeria acervulina infection even with a moderate dose (Dalloul et al.,2003)
Cont’d
Better local immune defenses against coccidiosis.
Splenocytes and cecal tonsil cells, STAT2 and STAT4 genes were greatly stimulated and the expression of STAT2, STAT4, IL-18, IFN-alpha, and IFN-gamma genes in cecal tonsil cells were up-regulated after treating with L. acidophilus DNA.
Additive probiotic supplements were ineffective on systemic IgG (Midilli et al.,2008 ).
This document provides an overview of probiotics and prebiotics. It discusses the history of probiotics beginning with Elie Metchnikoff's conceptualization in the early 20th century. Examples of commonly used probiotic bacteria like Bifidobacterium and Lactobacillus are provided. The mechanisms of action of probiotics and examples of prebiotics like inulin and fructooligosaccharides are summarized. Finally, clinical applications of probiotics and prebiotics in managing conditions like antibiotic-associated diarrhea, lactose intolerance, and hypercholesterolemia are briefly described.
Chapter 03 Ambrose Dietary Fatty Acids and Dairy Cow Fertility .pdfGilson Antonio Pessoa
This document summarizes research on the effects of dietary fatty acids on dairy cow fertility. It finds that certain polyunsaturated fatty acids (PUFAs) like omega-3 fatty acids can positively impact reproduction by reducing uterine PGF production and increasing pregnancy rates. Feeding diets high in alpha-linolenic acid or fish oils during early pregnancy lowered PGF levels and improved fertility. The document also discusses how PUFAs may enhance fertility through their effects on cell membranes and gene transcription related to reproduction. Suppressing PGF secretion during early pregnancy through PUFA-rich diets could help reduce embryonic mortality in dairy cows.
- Fats are classified in various ways including by chemical composition, fatty acids, requirement sources. Essential fatty acids like omega-3 and omega-6 must be obtained through diet.
- Long-chain polyunsaturated fatty acids (LC-PUFAs) like DHA and ARA are important for brain and eye development. Breastmilk is the best source for infants but dietary intake is important for adequate levels in breastmilk.
- LC-PUFAs are recommended in infant formula and supplementation can increase levels in breastmilk. Intake may be suboptimal after complementary feeding so enriched foods are encouraged. Preterm infants are at higher risk for deficiency due to missed accretion in the womb.
This document discusses the classification and health benefits of long-chain polyunsaturated fatty acids (LC-PUFAs). It notes that LC-PUFAs are important for brain and eye development in infants. Breastmilk naturally contains LC-PUFAs like DHA and ARA which are essential for infant cognitive development, visual acuity, and reducing allergy risk. However, the content of LC-PUFAs in breastmilk decreases in the first months of lactation. To ensure adequate LC-PUFA intake, breastfeeding mothers should consume at least 200-300 mg of DHA per day through foods like fish or supplements. Infant formula is often fortified with LC-PUFAs, but complementary foods
Impact of feed supplementation with different omega 3 richPenho Nguyen
1) The study investigated supplementing the feed of laying hens with four omega-3 rich microalgae - Phaeodactylum tricornutum, Isochrysis galbana, Nannochloropsis oculata, and Chlorella fusca - to determine their effects on enriching the omega-3 fatty acid, carotenoid, and sterol content of eggs.
2) Supplementation with all four microalgae increased the omega-3 fatty acid levels in egg yolks, with Phaeodactylum and Isochrysis providing the highest DHA enrichment. Nannochloropsis, Phaeodactylum, and Isoch
Systems Nutrition of the Gut-Liver Axis and the Role of the MicrobiomeNorwich Research Park
This document summarizes a presentation on systems nutrition and the role of the gut-liver axis and microbiome. It discusses how the small intestine plays a key role in early pro-inflammatory disturbances by affecting the gut microbiota and their metabolites. The gut microbiota influences the intestinal and systemic metabolome and host metabolic regulation through transcription factors like PPARγ, FXR, and AHR. Beneficial bacteria like Akkermansia muciniphila may lose benefits under certain dietary conditions like heme. Targeting the small intestine and microbiota with foods, bioactives, probiotics or drugs could improve gut and liver health.
Maternal obesity is associated with increased risks during pregnancy such as gestational diabetes and fetal overgrowth. This document summarizes recent research investigating how maternal obesity impacts placental function and fetal growth. Studies presented show that in obese mothers, the placenta exhibits increased expression of nutrient transporters for glucose, amino acids, and fatty acids. This enhanced placental transport is believed to stimulate fetal growth through increased delivery of nutrients to the fetus. Factors involved in regulating these placental changes include maternal hormones, cytokines, and nutrients. Understanding these pathways may help address health issues linked to abnormal fetal growth.
Chapter 02 Boland Effects of Nutrition on Fertility in Dairy Cows .pdfGilson Antonio Pessoa
This document summarizes research on the effects of nutrition on fertility in dairy cows. Key findings include:
- Nutrition can influence fertility through effects on endocrine factors, follicular development, oocyte quality, and early embryo development.
- Both undernutrition and overnutrition can negatively impact fertility. Undernutrition can decrease LH and follicle growth, while overnutrition can decrease progesterone levels important for embryo survival.
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Effect of PUFA on Male & Female Reproduction
1. Effect of PUFA on Male & Female Reproduction
Supervisor: Dr. Alijoo
Presenter: M. Behroozlak
Jul. 2014
2. Introduction
• Fats and oils include both saturated fatty acids (SFA) and
mono- and polyunsaturated fatty acids (MUFA and
PUFA, Tables 1 for summary abbreviations used).
• PUFAs have more than one double bond present within
the molecule and are further classified into three groups
on the basis of their chemical structure:
omega-3 (n-3), omega-6 (n-6) and omega-9 (n-9), where
the first double bond is located 3, 6, or 9 carbons from
the methyl end of the molecule.
2
4. Introduction
• Animals cannot synthesize n-6 or n-3 fatty acids de novo
as they lack the appropriate fatty acid desaturase
enzymes.
• The n-6 PUFA linoleic acid (LA) and the n-3 PUFA a-
linolenic acid (ALA) therefore need to be provided in
the diet as they are absolutely necessary for numerous
processes, including growth, reproduction, vision, and
brain development
4
5. n-6, n-3 PUFA metabolic pathway
• The main dietary n-6 PUFA is LA, which is abundant in
vegetable oils such as corn, safflower, sunflower and
rapeseed oils. Most n-3 PUFAs are derived from ALA,
found mainly in the chloroplasts of green vegetables and
grass.
• These two essential fatty acids can be converted in the
liver to longer chain PUFAs by desaturation and
elongation enzyme systems common to both pathways
5
7. Mechanisms by which PUFAs can affect
Reproduction
PUFAs and Prostaglandins:
• Twenty carbon PUFAs are the direct precursors of a larg
group of physiologically active compounds called
eicosanoid which include prostaglandins (PGs),
thromboxanes, leukotrienes and lipoxins.
• The 1- and 2-series PGs are derived from the n-6 PUFAs
DGLA and AA respectively, whereas the 3-series PGs
are derived from EPA.
• The synthesis of PGs in tissues throughout the body is a
very tightly regulated process.
7
9. Functions of PGs related to reproduction
• Prostaglandins are key hormones both in terms of
cervical ripening and myometrial contractility, which are
essential for mammalian parturition. Therefore, the
connection can be made between changes in dietary
intake of PUFAs and the ensuing changes in gestational
length.
• Changes in PUFA intake through altering the pattern of
prostaglandin production may influence either the timing
or efficiency of the onset of labour.
9
10. Functions of PGs related to reproduction
• In general, animals or humans fed diets high in n-3 PUFAs
exhibited an increase in gestational length.
• This has been attributed to the changed pattern of PG
synthesis, which gives rise to an increase in the generation
of 3-series prostaglandins.
• Since 3-series prostaglandins are less potent than the 2-
series prostaglandins (e.g. in terms of inducing contraction)
normally associated with parturition, the suggestion is that
the biological activity of these 3-series prostaglandins is
insufficient to induce the vigorous myometrial contractions
associated with normal labour. 10
11. Functions of PGs related to reproduction
• Evidence exists to support the idea that normal onset of
labour is associated with an increase in n-6 PUFA derived
dienoic prostaglandins:
(1) plasma levels of linoleic and arachidonic acid (both n-
6) are higher than those of linolenic acid, EPA and DHA
(all n-3) in women in labour.
(2) levels of arachidonic acid increased throughout
pregnancy, with highest levels being observed during
labour, followed by a rapid decline postpartum;
(3) levels of linoleic acid (the precursor of arachidonic
acid) increased in uterine arteries during pregnancy. 11
13. PUFAs and Steroidogenesis
• AA and its metabolites have long been implicated in
steroidogenesis through direct effects on the
steroidogenic machinery (e.g., steroid acute regulator
[STAR] protein, cytochrome P450, family 11, sub
family A, polypeptide 1 enzyme [CYP11A1]), or
indirect effects via PGs.
13
STAR plays a critical role in regulating steroid
synthesis
14. PUFAs and Steroidogenesis
• In Leydig cells, inhibition of endogenous release of AA
inhibited dibutyryl cAMP-induced steroid synthesis as
well as STAR promoter activity, Star mRNA and STAR
protein, whereas addition of exogenous AA reversed all
these effects.
14
AA can stimulate the production of testosterone via
effects on STAR.
15. PUFAs and Steroidogenesis
• In contrast, the age-dependent inhibition of testosterone
production involves the suppression of STAR as a
consequence of oxidative stress. The cause of the latter is
not known for certain, but is correlated with excessive
AA flux through the PTGS2 pathway.
• PUFAs can also regulate adrenal steroidogenesis. Basal
corticosterone synthesis was stimulated by LA.
15
16. PUFAs and Preterm Labor
• Preterm birth occurs in about 10% of all human
pregnancies and is associated with 70% of neonatal
deaths.
• Both fetal and maternal tissues, including amnion,
chorion, and decidual endometrium, synthesize PGs in.
The levels of PGs along with their synthetic enzymes
(mainly PTGS2) increase either before or at the time of
labor.
16
17. PUFAs and Preterm Labor
• PUFAs may thus be able to influence the timing of
parturition through alterations to PG or adrenal steroid
synthesis. A diet high in n-6 PUFAs is generally thought
to be associated with an increased risk of preterm delivery.
• In women, low n-3 PUFA consumption during pregnancy
is also associated with a higher risk of preterm labor and
low birth weight. Conversely, a diet high in n-3 PUFA is
associated with an increase in gestational length and birth
weight in rats and human populations with high fish
consumption.
17
18. PUFAs and Preterm Labor
• Women with a previous preterm delivery had a
significantly lower recurrence following EPA and
DHA supplementation in comparison with a placebo
group, reducing the risk from 33% to 21%.
• A further trial that provided women with DHA-
enriched eggs found fewer low-birth-weight and
preterm babies and a larger placental size.
18
19. PUFAs and Male Fertility
• Long chain PUFAs have been detected in the spermatozoa
of man and a variety of livestock species including both
mammals (ram, bull, boar) and birds (chickens, ducks,
turkeys).
• In birds, the most abundant were the n-6 PUFAs AA (5%–
9%) and docosatetranoic acid (22:4 n-6,15%–21%). These
were synthesized from LA, which was the most abundant
PUFA in the diet (15%), but was present at a lower
concentration in spermatozoa (2%–3%).
• Altering the PUFA sources in the diet resulted in
concomitant changes in the n-6 and n-3 composition of
sperm (e.g., boar, cockerel) 19
20. PUFAs and Male Fertility
• Spermatozoa require a high PUFA content to provide the
plasma membrane with the fluidity essential at
fertilization.
• However, this makes spermatozoa particularly vulnerable
to attack by reactive oxygen species (ROS), initiating a
lipid peroxidation cascade that can seriously compromise
the functional integrity of these cells, and lifestyle factors
promoting oxidative stress have clear associations with
reduced fertility.
20
21. PUFAs and Male Fertility
• The fluids bathing the spermatozoa during their passage
through the male reproductive tract are endowed with
highly specialized secreted forms of antioxidant enzymes.
• The latter include members of the glutathione peroxidase
and periredoxin families as well as superoxide dismutase
and a host of small molecular mass free radical
scavengers, including carnitine, tyrosine, uric acid, and
vitamin C.
21
Seminal plasma is recognized as one of the most
powerful antioxidant fluids known to man.
22. PUFAs and Male Fertility
• Experiments on chickens have shown that feeding more
PUFAs in the diet reduced the antioxidant status and
quality of the semen (sperm concentration, semen
volume).
• The importance of lipid peroxidation in this context was
suggested by the ability of vitamin E, a chain breaking
antioxidant, to reverse the negative impact of PUFA
supplementation.
22
23. PUFAs and Male Fertility
• A causative relationship between the retention of high
levels of unsaturated fatty acid and ROS generation was
indicated by a recent study indicating that exposure of
human spermatozoa to the PUFAs LA, AA, and DHA
triggered free radical generation, lipid peroxidation, and
DNA damage in human spermatozoa.
23
24. A proposed mechanism by which
unsaturated fatty acids might generate oxidative
stress in human spermatozoa.
24
25. Fats and egg yolk
• Fats present in the egg yolk are the main source of energy
for the developing chick embryo. It was shown that
alteration in the fatty acid profile of yolk fat decreased
chick embryonic survival.
• Effects of fats on decrease hatchability:
Dietary cyclopropene fatty acids (i.e. sterculic and
malvalic acids) are examples of the fatty acids that
significantly decrease the hatchability of eggs supposedly
by increasing the ratio of stearic (C18:0) to oleic acid
(C18:1, n−9) in the egg yolk.
25
26. Effects of fats on decrease hatchability
Similar to cyclopropene fatty acids, adverse effects on
hatchability of fertile eggs were observed when
conjugated linoleic acid (CLA) was fed in a low-fat diet.
Dietary CLA caused a decrease in the levels of
C16:1(n−7) and C18:1(n−9) and an increase in the levels
of C16:0 and C18:0 in the egg yolk, probably by down
regulating stearoyl-CoA denaturize, an enzyme
catalyzing the conversion of C16:0 and C18:0 into
C16:1(n−7) and C18:1(n−9), respectively.
26
27. C18:1(n−9)
• C18:1(n−9) in the egg yolk was shown to play an
important role in the esterification of cholesterol and the
subsequent uptake of yolk lipid by the chick embryo. If
the ratio of C18:0 to C18:1(n−9) in the egg yolk
exceeded 0.3, embryo mortality occurred.
27
C18:1(n−9) plays an important role in chick embryo
development and survival.
30. • Adding O appeared to reduce the residual yolk possibly
by increased transport of yolk components from yolk
sac into the chick liver compared to those from the
groups of CLA.
• These data showed that transport of yolk components
from yolk sac into chick was reduced in the CLA + LA
and CLA group compared to those from the CLA +O or
LA group.
30
31. Effect of UFA on hatch
• If the maternal diet contained additional oils high in
unsaturated fatty acids, even though the percentage of
C18:1(n−9) in the egg yolk dropped to 24%, percent
hatch of eggs was not influenced compared to the control
(Aydin, 2006).
• In the present study, this suggests that lowering
C18:1(n−9) of egg yolk by maternal dietary CLA may
not be the cause of the embryo mortality in fertile eggs.
31
The total UFA may be a more important predictor
of hatchability.
32. Effect of n-3/n-6 fatty acid ratio on
Reproduction in male
• Sperm cells contain very high proportions of
polyunsaturated fatty acids (PUFA), and normal
spermatozoa possess a higher percentage of the most
representative PUFA (C22:6 n-3) than those detected in
blood serum phospholipids and in other cell membranes.
• The lipid composition, the degree of PUFA unsaturation,
and the proportion of sperm PUFA have been shown to
affect sperm quantity.
• The n-6 PUFA and the n-3 PUFA need to be provided in
the diet.
32
33. Effect of n-3/n-6 fatty acid ratio on
Reproduction
• Researchers have shown the beneficial role of an
appropriate dietary n-3/n-6 ratio for embryo development
and health.
• It is thought that both man and livestock species evolved on
a diet with an n-6 to n-3 PUFA ratio of 1-2:1 but modern
dietary trends have increased this ratio. It now ranges from
10:1 to 25:1 in westernized human populations.
33
Therefore, in both human and animal diets there
are grounds for maintaining the proper ratio of n-6 and
n-3 PUFAs dietary intakes to promote reproduction.
34. Effects of different ratio of N-3/N-6 on semen
characteristics
• The male rats were fed diets containing 7% oil from soybean and
flaxseed for 60 days. The basic formulation of the experimental
diets contained supplemental ratios of soybean oil (SO): flaxseed
oil (FO), namely 100:0, 75:25, 50:50, 25:75, and 0:100. The ratios
of dietary n-3/n-6 PUFAs were 0.13, 0.40, 0.85, 1.52, and 2.85.
34
35. Effects of different ratios of N-3/N-6 PUFAs on
testis histological changes
• Compared with the control group, better spermatogonial
development and more uniform distribution of chromatin
around the nuclear membrane was observed in the group
with a n-3/n-6 PUFA ratio of 1.52 (diet 4).
35
37. Lipid content of sperm and dietary fat
• Research has shown that diets containing distinct lipid
sources differentially modified the lipid contents of the
sperm head and body membranes, resulting in significant
improvement in semen quality.
• Al-Daraji et al. found the proportion of n-3 fatty acids in
spermatozoa from Japanese male quail fed fish oil
compared with corn oil was higher (9.6% vs. 4.3%) and
that of n-6 fatty acids was lower (22.4% vs. 33.3%).
• The sperm of flaxseed-fed rabbits had an n-3/n-6 ratio two
times higher compared with the control because of the
increasing dietary n-3/n-6 ratio. 37
38. Results about n-3/n-6 ratio
• Results of this study clearly indicate that the ratios of
n-3/n-6 PUFAs in the diet have a great influence on
sperm quality traits and reproductive performance, and
that a n-3/n-6 PUFAs ratio of 1.52 improved the
reproductive capacity of male rats.
38
A balanced n-3/n-6 PUFA ratio will be beneficial
to male reproduction. Therefore there is a necessity
to determine an appropriate n-3/n-6 PUFA ratio in
man and different male animals in the future.
39. Effect of Dietary Fat on the Fatty Acid
Composition and Fertilizing Ability of Fowl Semen
• The reproductive efficiency of male fowl, especially the
heavy breeds, needs to be improved. In mammals, the
lipid composition of sperm membranes plays a major
role in the physicochemical modifications leading to
fertilization.
• In birds, the lipid composition of spermatozoa may have
an influence on fertility.
39
40. PUFA & Phospholipids
• In all species, phospholipids are the major lipid
components of spermatozoa, and they contain large
amounts of polyunsaturated fatty acids (PUFAs).
• In the chicken, the PUFA composition in the brain and
retina (phospholipid-rich tissues) also depends on the
PUFA composition in the diet, either directly or via the
egg yolk from which lipids are transferred to the
embryo. As with the brain and the retina, PUFA
deficiency could alter the fatty acid composition of
spermatozoa and their biological functions.
40
44. Effect of dietary fats on fertility
• Since the two diets were isolipidic, the difference in
fertility may result from the differences in the n-6/n-3
ratios that were found in both seminal plasma and
spermatozoa.
• The difference in phospholipid fatty acids of spermatozoa
(97% of the fatty acids are in phospholipids) induced by
the diet may have modified the membrane structures,
fluidity, and/or susceptibility to peroxidative damage.
• These modifications may have affected the viability of
the spermatozoa in the female reproductive tract and/or
their fusion capacity, inducing modifications of fertility
rates.
44
45. Distribution of fatty acids of fowl
spermatozoa
• The present data confirm the unique distribution of fatty
acids of fowl spermatozoa compared to that of mammals
and fishes.
• Mainly four major components: 16:0, 18:0, 18:1n-9,
22:4n-6. Whatever the diet, chicken spermatozoa contain
very large amounts of 22:4n-6, the major PUFA, whereas
this fatty acid was not detected in mammalian species or
in trout.
• Moreover, 22:5n-3 and 22:6n-3, which were found in
large amounts in mammalian spermatozoa
45
46. Distribution of fatty acids of fowl
spermatozoa
• It is clear from the present data that the fowl sperm can
incorporate dietary PUFAs, either directly (22:5n-3 and
22:6n-3) or after elongation and desaturation of shorter
precursors (20:4n-6 and 22:4n-6 from 18:2n-6).
• Our data lead us to conclude that:
1) fowl sperm seem to exhibit a unique fatty acid
composition,
2) the transfer of essential fatty acids from the diet to the
semen is effective, and
3) this transfer may have biological effects on the
fertilizing ability of semen. 46