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Nutrient
Any chemical, element, or compound in the diet that supports normal maintenance of life processes, growth, reproduction, or production of products or work.
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Macronutrient
Nutrient required by the animal in relatively large amounts.
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Micronutrient
Nutrient required by the animal in relatively small quantities.
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Essential (Indispendable)
Elements or compounds required in the diet that cannot be synthesized by the animal.
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Non-essential (Dispensable)
Nutrients that can be synthesized by the animal from dietary precursors.
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Conditionally Essential
Essential in the diet only under certain conditions such as gestation, lactation, rapid growth, etc.
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Digestion
Preparation of food within the GI tract for absorption through physical and chemical changes to particle size and structure.
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Absorption
Passage of molecules from the lumen of the GI tract, through the mucosal cells, into blood or lymph systems.
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Peptides
Chains of amino acids joined by peptide bonds.
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Polypeptides
Relatively short chains of peptides (tens to hundreds).
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Proteins
A chain of amino acids (hundreds to thousands) joined together with peptide bonds.
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Liebig's Law of the Minimum
A crop's yield is restricted by the lack of a single element, even though there may be sufficient quantities of all other essential nutrients.
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Bypass Protein
Dietary protein which is not degraded by microbial action in the rumen.
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Lipids
Any fat-soluble (lipophilic), naturally-occuring molecule, such as fats, oils, waxes, cholesterol, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, phospholipids, and others.
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Fatty Acid
A carboxylic acid, often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated.
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Saturated
Fatty acids that contain no double bonds between C atoms.
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Unsaturated
Fatty acids that contain one or more double bonds between C atoms.
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Cis Configuration
Arrangement of H atoms around a carbon-carbon double bond in a fatty acid in which the H atoms are on the same side of the hydrocarbon chain.
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Trans Configuration
Arrangment of H atoms around a carbon-carbon double bond in a fatty acid in which the H atoms are on opposite sides of the hydrocarbon chain.
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Hydrogenation
Process of removing carbon-carbon double bonds in a fatty acid by adding hydrogen atoms.
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Essential Fatty Acid
A fatty acid required in the diet b/c of an inability by the animal to synthesize it.
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Triglyceride
A glycerol esterified to 3 FAs; the main component of animal and plant lipid stores.
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Compound Lipids
Esters of FAs containing non-lipid substances.
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Phospholipid
Derivative of tryglycerides containing glycerol, 2 FAs and 1 phosphate group.
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Glycolipid
A phospholipid to which a carbohydrate chain is attached.
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Lipoprotein
A biochemical assembly that contains both proteins and lipids.
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Bile Salts
Cholesterol-based detergent involved in reducing lipid droplet size in the intestine; essential for effeicient fat absoprtion.
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Micelle
Small lipid droplet in the intestine containing FAs, monoglycerides, phospholipids and cholesterol, with bile salts on the surface.
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Chylomicron
Lipid droplets exported from the intestinal cell following lipid absorption. Contains triglycerides, phospholipids, cholesterol, and protein.
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Beta Oxidation
Sequential removal of 2-carbon units from a FA chain for the production of energy.
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Eicosanoids
Hormone like derivatives of 20-carbon polysunsaturated FAs (arachinonic acid and EPA).
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