ANSC 1111 Lecture 7: Animal Nutrition Lecture 7 (Lipids)
Document Summary
C, h, o (in different ratio than carbs) (no n, is only in proteins) Liquid at room temp unsaturated (olive oil) - healthy. Sat fat ex= butter (solid at room temp) sat= no double bonds. Add h to unsat fatty acids makes them saturated (cisco) cis vs. trans (unsat) cis= hydrogen on same side (more liquidy at room temp) trans= hydrogens on opposite sides of bond (more solid at room temp) Volatile fatty acids (very short chain- 2,3, or 4 carbons) Omega 3 fatty acids (fish oil pill) Monoacylglycerol (1 fa), diacylglycerol (2 fa), triacylglycerol (3 fa) C18:2; linoleic acid (unsat fatty acids- has 2 double bonds) or c20:4. Arachidonic acid ( we can make 18:2 into 20:4 **cats can"t do this- they need. Three essential amino acids, while most animals only have 2) 18 carbons: 2= # of double bonds. Cell membranes (phospholipids bilayer- hydrophilic head; hydrophobic tail) Cholesterol- adds fluidity to membrane- more oily (liquid) than buttery (solid)
