answer the following questions
Answers
Answer:
please make me brainlist help me for my next goal
Explanation:
vitamins,minerals,rouphage,watercarbohydrate,fats
Explanation:
pls Mark me brainly anwer a brief summary of the major components of feeds will be given while in the second part the use of feed compositional tables will be explained. It is stressed that this section can do no more than introduce this vast subject. Readers are recommended to consult other books and publications (see 'further reading' at the end of this section).
3.1 Nutrient and Other Components of Feedstuffs
3.1.1 Moisture
3.1.2 Lipids and Fatty Acids
3.1.3 Proteins and Amino Acids
3.1.4 Carbohydrate
3.1.5 Energy
3.1.6 Minerals
3.1.7 Vitamins
3.1.8 Other components of Feeds
3.1.9 Summary of Analytical Information Needed About Feeds
The major components of feedstuffs are moisture, lipids, protein, fibre, carbohydrate, minerals and vitamins.
3.1.1 Moisture
Moisture (water) is an important diluent of the nutrients in feedstuffs. It is necessary to know the moisture content of raw materials and compound feeds as a check on their feeding requirements, for use in calculating analytical data on a dry matter basis and also because moisture has an important function in determining the form of the diet (see section 4.3). It also has an effect on its stability and its shelf life.
3.1.2 Lipids and Fatty Acids
In feedstuff chemistry the words fat, lipid and oil are sometimes used synonymously. Tables of feed composition often refer to the crude fat level, by which is meant the material which can be removed from the feed by ether extraction. The term 'oil content' is also often used in this context. The term crude lipid content can also be used. The word lipid is a general term which covers sterols, waxes, fats, phospholipids and sphingomyelins. Many of the vitamins are fat soluble and will be extracted by ether - thus the term crude lipid content. The words oil, fat, and wax, reflect the increasing melting points of these lipid components.
Fats are the fatty acid esters of glycerol and are the primary means by which animals store energy. (Please note that it is not possible to define all of the terms used in food biochemistry here; you may need to consult 'further reading' for this purpose). Fish are able to metabolize lipids readily particularly when deprived of food, as during the migration of salmon, for example. Phospholipids are components of cellular membranes. Sphingomyelins are found in brain and nerve tissue compounds. Sterols are important components of, or precursors of, sex and other hormones in fish and shrimp. Waxes form important energy storage compounds in plants and in some animal components.
Dietary lipid has two main functions - as a source of energy and as a source of its component fatty acids, some of which are essential (i.e., cannot be synthesised by the animal itself) dietary components for the growth and survival of the recipient animal. The part which lipid has to play as an energy source for fish and Crustacea is dealt with in section 3.2.5. Lipids are also important factors in the palatability of feeds.
The fatty acids which are components of lipids are categorised in the following way. They are given a common name but are also, besides their straightforward chemical formula, given a specific numerical designation, such as 14:0; 20:1; 18:3n-3; 18:2n-6; 20:4n-6; 22:5n-6; or 22:6n-3, for example. This nomenclature refers to the length of the carbon chain in the molecule, the number of carbon-carbon double bonds present and the position of the first double bond. This can be illustrated by the chemical formulae of some of the fatty acids mentioned above. This nomenclature may sound complex to those with little knowledge of biochemistry but it is necessary just to know what the terminology means so that it is possible to understand references to different types of fatty acids when fish and shrimp nutrition is being discussed. The methyl group is shown in the following formulae as CH3.
In the designation 20:n-6, for example, '20' means that there are 20 carbon atoms in the chain. '4' means that there are four carbon-carbon double bonds (the double bond is shown as a = sign and the carbon atom is shown as C). n-6 means that the first double bond, numbering from the methyl (CH3) end, occurs after the sixth carbon atom in the chain. Myristic acid (14:0) has fourteen carbon atoms but no C=C double bonds. Arachidic acid (20:0) also has no double bonds. Linolenic acid (18:3n-3) has eighteen carbon atoms and three double bonds, the first of which appears on the third carbon atom. Linoleic acid (18:2n-6) has two double bonds and the first occurs on the sixth carbon atom. And so on.