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SOURCES AND FUNCTIONS OF FOOD NUTRIENTS
The components of feed that are absorbed and utilized in the bodies of animals after digestion are known as nutrients.
There are six classes of food nutrients that are needed by farm animals for growth and proper development these are
- carbohydrate
- protein
- fat and oil
- minerals
- vitamins
- water
CARBOHYDRATE
This is made up of carbon, hydrogen and oxygen combined in such a way that there are always twice as many atoms of hydrogen as there are of oxygen. They are energy producers. Carbohydrates are usually grouped into two namely sugars and non-sugar. Examples of sugar include glucose, fructose, sucrose, maltose, lactose and raffinose
The non-sugars include polysaccharides such as starch glycogen, cellulose dextrins and complex carbohydrates such as lignin is not a true carbohydrate.
SOURCES
- Cereal grains like maize guinea corn, millet, rice and wheat spent grains.
- Root and tuber crops like cassava, yam, and potatoes cocoyam
- Grasses and forages hay, silage molasses, plantain.
The cellulose and hemicellulose which are non – sugar constitute the main carbohydrate in grasses and forages. The hermic – cellulose and cellulose cannot be broken by digestive enzymes but are degraded by the micro – organisms e.g bacteria and protozoa; in the rumen, reticulum and caecum of ruminants.
FUNCTIONS
Carbohydrates are broken down to release energy for muscular work, growth, reproduction and milk production. They are used for fattening or building up of fat in animals.
They form part of essential materials in the body milk (lactose) brain Cerebro sides and cartilage (micro-polysaccharides). The body temperature of animals is party maintained through the conversion of the chemical energy in carbohydrates into heat.
Deficiency Symptoms
- Emaciation
- General weakness.
PROTEIN: These are complex nitrogenous compounds made up of carbon hydrogen oxygen and nitrogen. Some may contain small quantities of sulphur phosphorous and ion. Protein on hydrolysis, yield or broken down into smaller absorbable unit called amino acid. Some amino acids are regarded as essential because they must be supplied to the animals ration.
These includes:
- Tyrptophan
- Histicline
- Methionine
- Arginine
- Theonine
- Leucine
- Isoleucine
- Valine
- Lysine
- Pheny – alanine.
These are called essential amino acid. These amino acids cannot be synthesize by non-ruminant animal or produce at an adequate rate for growth or reproduction.
They have to be supplied in the diet for these animals. The non-essential amino acids are those that non-ruminants can synthesize in adequate amounts from other nitrogenous sources and therefore need no dietary supplementation
The non-essential amino acid includes:
- aspartic acid
- protein
- serine
- citrulline,
- glutamic acid,
- tyrosine,
- Glycine
- Hydroxproline
- cysteine
- alanine etc.
In ruminant animals e.g cattle sheep and goat, the issue of essential or non – essential amino acids does not arise because they can synthesis the amino acids from both nitrogenous and non-nitrogenous source including the microbes in their rumen
SOURCES
Sources can be grouped into 3:
Plant Protein
- Toasted soya bean seeds or full fats soya (b) soya bean meal (c) palm kernel cake / meal (d) groundnut cake / meal (e) cashew nut meal (f) cotton seed meal (g) sun flower seed meal (h) leguminous forage – centrosema stylosanthes
Animal Protein
Sources of animal protein: these include fish meal, blood meal, meat meal and milk, feather meal, poultry offals, termites insects, and earthworms.
Synthetic Proteins
Methione, lusine, cystine
FUNCTIONS OF PROTEIN
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