NUT 115 Lecture Notes - Lecture 17: Bile Acid, Colipase, Ruminant
Document Summary
Lipids all substances that can be extracted by nonpolar solvents: insoluble in water. Fat solid at room temperature (tallow, lard) Oil liquid at room temperature (corn and canola oil) Fatty acids volatile at room temperature, not lipids. Compound lipids lipids with additional groups besides glycerol and fatty acid: phospholipid contains phosphorus (choline, glycolipid contains carbs, lipoprotein contains protein. Functions of lipids: provide energy, provide essential nutrients, precursor to things like estrogen, testosterone, found in membranes, insulation, muscle, etc, increases palatability. Essential fatty acids linoleic and linolenic acid: must be eaten in the diet, important for fat-soluble vitamins to be absorbed. Palatability: flavor comes from short chain fatty acids, aroma fat gives off an aroma, texture increases palatability. Pancreatic lipase catalyzes digestion in the duodenum. Bile salts displace proteins and polar lipids. Gastric lipase yields free fatty acids, and enhances binding of colipase. Diet is low in fat (microbes saturate fatty acids)
