Which Of The Following Primarily Provides Carbohydrates To Animal Diets?
III. Carbohydrates, Structures and Types
This affiliate provides an introduction and discussion of carbohydrates that are important in the nutrition of food-producing animals.
New Terms
Amylopectin
Amylose
Cellulose
Disaccharide
Fructose
Galactose
Glucose
Glycogen
Heteropolysaccharide
Homopolysaccharide
Monosaccharide
Oligosaccharide
Polysaccharide
Starch
Trisaccharide
Chapter Objectives
- To present the chemic structure of different types of carbohydrates and their importance in animal nutrition
Carbohydrates
What Are Carbohydrates?
Carbohydrates are the major components of plant tissue, making up to threescore% to 90% of the dry matter (DM). Carbohydrates contain carbon, hydrogen, and oxygen in the proportion constitute in water (CH2O) and are hence hydrates of carbon. Carbohydrates are the basic energy source in creature cells. Dietary carbohydrates obtained from plant-based products serve equally a major source of free energy for the brute. The chlorophyll in plant cells traps solar energy and produces carbohydrates using carbon dioxide and water and gives off oxygen, every bit shown in the following equation:
solar energy + vi CO2 + 6 H20 → C6H2O + 6 O2.
Carbohydrates are the major dietary source of free energy for animals.
In the plant cell, carbohydrates could be present in the cell content as sugar or starch, or they could exist associated with the prison cell wall structure (east.yard., cellulose). When animals eat plant materials (e.g., cereal grains, grass, fodder), energy in the feed'southward carbohydrates is fabricated bachelor through metabolic processes in the brute cell. Overall, animal metabolism produces energy in a opposite procedure to that of photosynthesis.
Animal metabolism produces energy in a opposite procedure to that of photosynthesis in plants.
Structure and Classification
One method of classifying carbohydrates is based on the number of carbon atoms per each molecule of a sugar and on the number of molecules of sugar in the compound. Based on the number of carbon atoms, a carbohydrate can be classified as triose (3 C), tetrose (4 C), pentose (5 C), and hexose (6 C). The suffix "ose" at the end of a biochemical name flags the molecule as a "saccharide." Among these, pentoses (e.one thousand., ribose in ribonucleic acid (RNA)) and hexoses (e.m., glucose, or blood sugar) are the about common sugars in animal tissues. Based on the number of molecules of sugar in the chemical compound, carbohydrates can be classified as (ane) monosaccharide, one unit of measurement of sugar; (2) disaccharide, two monosaccharides; (3) oligosaccharide, three to fifteen monosaccharides; and (4) polysaccharides, large polymers of unproblematic sugars.
A. Monosaccharides are oft referred to as simple sugars (e.g., glucose) and cannot exist hydrolyzed into simpler compounds.
Monosaccharides can exist subdivided based on the number of carbon (C) atoms. The following listing shows the prefixes for numbers of carbons in a sugar.
- Triose (3 C)
- Tetrose (4 C)
- Pentose (5 C; due east.grand., Xylose and Ribose)
- Hexose (6 C; due east.g., glucose, fructose, galactose, and mannose)
Monosaccharides are the simplest forms of carbohydrate.
Near monosaccharides in brute tissues are of 5 C and 6 C sugars. Unproblematic sugars are too subdivided into aldose, a sugar that contains an aldehyde structure, or ketose, a sugar that contains a ketone grouping. Both glucose and fructose have the same molecular formula C6H12O6 and are hexoses (6 C). But glucose is an aldose (also chosen aldohexose) and fructose is a ketose, or a ketohexose.
The iii hexoses that are nutritionally and metabolically important are glucose, fructose, and galactose (see Figure three.1).
Most nutritionally important sugars are pentoses or hexoses.
The chemical structure of glucose can be represented as a straight concatenation grade (Figure 3.1) and in circadian form (also shown in Figure three.1). In a biological system, glucose exists primarily every bit a cyclic form and very rarely in a direct form (in aqueous solution). Glucose is the form of carbohydrates found in circulating blood (blood sugar) and is the principal carbohydrate used by the body for energy production. Fructose, or "fruit sugar," is institute in ripened fruits and honey and is also formed by digestion of disaccharide sucrose. Galactose is found along with disaccharide lactose in mammalian milk and is released during digestion.
Glucose can be as α and β isomers and has immense brute nutritional implications. These ii isomers differ in their orientation of OH on C #1 (shown in red in Effigy three.2).
For example, starch contains α-D-Glucose, while cellulose has rigid polymers with β-D-Glucose. Nutritionally important sugars are of the D-form (not the 50-class). D and Fifty refer to stereo-orientation at disproportionate carbon position v in a hexose or carbon position iv in a pentose.
Nutritional important sugars are of the D-class.
B. Disaccharides are fabricated up of two monosaccharides bonded together by a glycosidic (covalent) bond. The following are some of the common disaccharides:
- Sucrose-glucose + fructose (e.g., table sugar)
- Lactose-glucose + galactose (milk sugar)
- Maltose-α-D-Glucose + β-D-Glucose (malt carbohydrate)
- Cellobiose-β-D-Glucose + β-D-Glucose (cellulose)
Amid the different disaccharides, lactose (milk sugar) is the only carbohydrate of animal origin. Still, cellobiose as a component of cellulose is important in animal nutrition. Monogastric animals cannot digest cellulose because they practice non produce the cellulase enzyme that tin can split β-D-Glucose.
C. Oligosaccharide are fabricated past bonding together three or more (iii to fifteen) monosaccharides bonded together.
- Raffinose (glucose + fructose + galactose; 3 sugars)
- Stachyose (glucose + fructose + two galactose; four sugars)
In animal diets, oligosaccharides are ordinarily constitute in beans and legumes. Some oligosaccharides are used equally substances to enhance the growth of good microbes (prebiotics). Recently, at that place has been an increased interest in the utilize of different oligosaccharides equally feed additives to enhance hindgut health (e.g., fructooligosaccharides, mannan oligosaccharides).
D. Polysaccharides, as their proper noun implies, are made past joining together large polymers of simple sugars.
Polysaccharides are the most important carbohydrate in animate being feed. Polysaccharides are equanimous of many unmarried monosaccharide units linked together in long, complex bondage. The functions of polysaccharides include energy storage in establish cells (due east.g., seed starch in cereal grains) and animal cells (eastward.m., glycogen) or structural back up (plant cobweb). Components of cell wall structure are besides called nonstarch polysaccharides, or resistant starch, in animal nutrition, equally they cannot be digested by beast enzymes but are fermented by hindgut and rumen microbes.
Polysaccharides can be homopolysaccharides or heteropolysaccharides.
- a. Homopolysaccharide
- b. Heteropolysaccharide
a. Homopolysaccharide: Contains but ane type of saccharide unit of measurement.
Examples of homopolysaccharides that are important in creature nutrition include starch (nonstructural form), glycogen (animal class), and cellulose (plant structural grade).
- Starch: Principal carbohydrate grade of saccharide in cereal grains (seed free energy storage). The basic unit is α-D-Glucose. Forms of starch in cereal grains include
- Amylose-α one,4 linkage-straight concatenation, nonbranching, helical structure
- Amylopectin-α ane,4 linkage with alpha ane,6 linkage at co-operative points
Amylose is the simplest of the polysaccharides, being comprised solely of glucose units joined in an alpha 1,4 linkage (Effigy 3.4). Amylose is water soluble and constitutes fifteen% to 30% of total starch in most plants.
Amylopectin differs in how the glucose units are joined together. Alpha ane,iv linkages predominate, only a "branch" arises from an alpha 1,half dozen linkage. Such branches make the structure of amylopectin more circuitous than that of amylose. Amylopectin is non water soluble and constitutes 70% to 85% of total starch in plant cells.
Starch is the chief carbohydrate source in the diet of monogastric animals.
Amylopectin is the major form of starch in plant cells.
Glycogen is a form of starch found in animal tissue and is hence chosen animal starch. Glycogen is a polysaccharide that is physically related to amylopectin with basic blastoff-D-Glucose but has a mix of α 1,4 and α ane,6 bonds. Glycogen exists in a pocket-sized amount (< 1%) in liver and musculus tissue.
Cellulose is the most abundant carbohydrate in nature. It provides structural integrity to plant cell walls. The basic unit is β 1,4 linkage, straight concatenation, nonbranching (Figure 3.iii). Cellulose is highly stable. No brute enzyme can break it; only microbial cellulase can degrade information technology. Ruminant animals such every bit cattle, however, take bacteria in their rumen that comprise the enzyme cellulase. It breaks the beta 1,iv links of the glucoses in cellulose to release the sugar for free energy.
b: Heteropolysaccharide: A component of found cell walls with a mix of 5 C and vi C sugars (eastward.1000., hemicellulose and pectin, a mixture of pentose and hexose units).
Key Points
- Carbohydrates are "hydrates of carbon" and have the generic construction of C(n)H(2n)O(north).
- A single sugar unit of measurement is a monosaccharide. These tin can consist of 3-carbon moieties (triose), 4-carbon units (tetrose), 5-carbon moieties (pentose), and 6-carbon moieties (hexose).
- Most nutritionally important sugars are pentoses or hexoses.
- Further classification of sugars is a definition of either aldose (having an aldehyde group) or ketose (having a ketone grouping). Glucose, mannose, and galactose are aldoses, whereas fructose is a ketose.
- Nutritionally of import sugars are of the D-form (non the L-class). D and L refer to stereo-orientation at disproportionate carbon position 5 in a hexose or carbon position 4 in a pentose.
- Sugars link together via a glycosidic bond to grade di- (two monosaccharides) or oligo- (three to fifteen monosaccharides), and polysaccharides.
- The nature of glycosidic bonds influences the structural and chemical properties of the sugars and influences their ease of digestion. Sugars that bond via an alpha 1,4 linkage may be digested past mammalian enzymes. Sugars that are linked via the beta 1,4 linkage are resistant to digestion.
- Nutritionally meaning disaccharides are sucrose and lactose.
- Starch from plants serves as a major energy source in animal diets. Starch consists of two types of molecules: amylose (alpha one,4 linked glucose) and amylopectin (blastoff 1,4 and alpha one,6 linked glucose).
- Glycogen, a storage class of carbohydrates in the liver and muscles, is very similar to starch also called animal starch.
- Establish polysaccharides too include cellulose and hemicellulose and pectin (nonstarch polysaccharides). Mammalian enzymes cannot degrade these polysaccharides to costless sugars, but microbial enzymes tin handle them.
Review Questions
- In what important ways do starch and cellulose differ?
- What are the disaccharides of nutritional significance?
- Nutritional important sugars are of the D-form or the L-form?
- The nigh important carbohydrate in nutrition
- List the two forms in which starch exist
- The forms of starch in the animal body is?
- A structural homopolysaccharide fabricated of glucose is
- cellulose
- hemicellulose
- pectin
- raffinose
- Among these unlike sugars, the primary source of energy for a broiler chicken is
- fructose
- sucrose
- glycogen
- glucose
- Ii molecules of carbohydrate are linked together by this bail
- peptic bond
- glycosidic bond
- diglyceride bail
- both a) and b)
- Among the two forms of starch, this is the major component of cereal grains
- amylose
- amylopectin
- cellulose
- glycogen
Source: https://open.oregonstate.education/animalnutrition/chapter/chapter-3/
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