Protein Digestion
Where chemical digestion of a protein starts
What is the STOMACH?
What happens when you increase passage rate (Kp)?
Overall digestibility will decrease
True of False: lignin is included in the crude-fiber analysis
True
One mole of glucose degrades into?
Two moles of Pyruvate
Why can't humans digest cellulose?
We don't have the enzymes to break down β 1-4 linkages.
Absorptive cells lining the small intestine
What are enterocytes?
What two components make up metabolizable protein?
RUPD (Digestible Rumen Undegraded Protein) + Digestible True Microbial Protein
What is the proximate analysis equation?
NFE = 100 - (CP + EE + CF + Ash +
Moisture)
Component of the corn grain has 85% of the starch.
What is endosperm?
Where is glycogen stored?
Liver and Muscle (Bonus: Glucose is stored and readily available in blood)
Enzyme in the stomach that breaks proteins into
peptides
What is pepsin?
What are the limitations of In-Situ experiments?
Is protozoa necessary for fermentation?
No - Protozoa-free animals do just fine
(Side note - ruminants do need bacteria in the rumen!)
Part of corn grain that makes it hard for microbial and host enzymes to penetrate
What is pericarp?
Why is pectin more digestible than hemicellulose?
It has less lignin!
Proteases secreted into the small intestine that break down polypeptides into smaller peptides
What are trypsin and chymotrypsin?
When would you want a diet that is not highly soluble but highly degradable?
When you want your cows to get the most out of a high quality diet
What are four examples of diet processing?
Maillard Reaction (Browning), Tannins,
Formaldehyde, Acid Treatment, Rumen Protected AAs, Trypsin Inhibitors
Four conditions of a happy rumen.
What is Temperature of 38 – 39C (100 – 102F),
Constant food (nutrient) supply, Constant removal of fermentation end products, pH (5.5 to 7),
Constant mixing, Constant osmotic pressure
What is the purpose of the middle lamella
provides strength to plant skeleton
If pepsin and peptidases were found in a digestive tract but not trypsin and chymotrypsin, what organ would you assume is damaged?
What is the pancreas?
What is the Maillard Reaction and what does it do?
When the carboxyl group of a carbohydrate reacts with the amino group of an amino acid, food turns golden-brown, and digestibility is decreased.
What type of disaccharides for each of the glycosidic bonds: glucose and glucose (two
types - what type of bond does each have?), fructose and glucose, glucose and galactose
Maltose α-(1,4') + Cellobiose β–(1,4′), Sucrose (fructose and glucose), Lactose (glucose and
galactose)
Where carb digestion start for ruminants.
What is the rumen? NOT the mouth - no
amylase
How do you have/create a defaunated ruminant
to create protozoa free you can isolate the
newborn or use treatments