Unit:-4(Minerals, vitamins and their functions)

 

Minerals, vitamins and their functions

 

Vitamins
 

What is a vitamin?

 

Vitamins are organic substances required by animals in very small amounts for regulating various body processes toward normal health, growth, production and reproduction.

 

Classification of Vitamins

 

There are at least 15 vitamins which have been accepted as essential as essential food factors.

 Vitamins are of two types;

1.      Fat soluble vitamins

2.      Water  soluble

 

Table 1: Important vitamins classes in animal Nutrition

 

Vitamins Classes	Chemical Name
1. Fat soluble Vitamins
A	Retinol
D2	Ergocalciferol
D3	Cholecalciferol
E	Tocopherol
K	Phylloquinone
2 Water- soluble
B compels vitamin
B1	Thiamin
B2	Riboflavin
	Nicotinamid
B6	Pyridoxine
	Pantotheic acid
	Biotin
	Folic acid
	Cholin
B12	Cyanocobalamin
C Vitamin	Ascorbic acid

 

 

Vitamins A

The vitamin A is a pale yellow crystalline solid, soluble in fat. It is readily destroyed by oxidation on exposure to air and light. It can be manufactured synthetically and can be obtained in pure from.

Vitamin D:

 A number of forms of vitamin D are known, although not all of these are naturally occurring compound. The two most important forms are ergocalciferol (D₂) and cholecalciferol (D₃).

Both D₂ and D₃ are more resistant to oxidation than vitamin A, D₃ being more stable than D_2.

Vitamin E

- It is a natural antioxidant at the cellular level and play important role in biological oxidation-reduction reactions.

- The animal has two main methods of prptecting itself against cxidative damage. – Vitamin E is also closely associated with sulfur amino acid metabolism, the synthesis of ubiquinone, phosphorylation reactions and selenium and vitamin A metabolism.

Vitamin K:

Several napthoquinone compounds with vitamin K activity are known. E.g. Vitamin K1, K2, and K3. Phylloquinone K1 occurs naturally in green plants and oil seeds. Menaquinone K2 is synthesized bu bacteria especially the intestinal bacteria. Menadione K3 does not occure naturally. It is synthetic product.

-          Vitamin K is required for synthesis of prothrombin and other clotting factors.

 

Vitamin B Complex

 

In ruminants, all the vitamins in this group can be synthesized by microbial action in the rumen and provide satisfactory amount for normal metabolism.

 

Thiamin:
 

The main form of thiamin in animal tissue is the diphosphate ester, commonly known as thiamin pyrophosphate (TPP).

 

Riboflavin

 

It is a yellow, crystalline compound, which has a yellowish-green fluorescence in aqueous solution. It is unstable to light, particularly ultraviolet light.

 

Nicotinamide:
 

Another member of the B vitamin complex, nicotinamide is the amide derivative of nicotinic acid (Pyridine 3-carboxilic acid) and in the form in which it functions in the body. It is a stable vitamin and is not easily destroyed by heat, acids, alkalis or oxidation.

 

Vitamin B₆

The vitamins exist in three forms which are inter - convertible in the body tissue. The parent substance is known as pyridoxine, the corresponding aldehyde derivative as pyridoxal and the amine as pyridoxamine. The term vitamin B6 is generally used to describe all three forms.The amine and aldehyde derivatives are less stable than pyridoxine and are destroyed by heat.

 

Pantothenic Acids

 

Pantothenic acid, another member of the vitamin B complex, is an amide of pantoic acids β- alanine.

 

 

Biotin

 

Earlier biotin was referred as Vitamin H. This vitamin is necessary to prevent fatty kidney and kidney syndrome in chicken. Administration of sulpha drugs and some intestinally active antibiotic results in a reduction of available biotin due to their effect on microflora biotin synthesis.

 

Choline

 

Choline is a constituent of phospholipids lecithin.  It is metabolic essential for building and maintaining cell dtructure. It plays an essential role in fat metabolism. In the liver preventing abnormal accumulation of fat by promoting its transport as lecithins or by increasing the utilization of fatty acids in the liver itself. Choline is necessary for the formation of acetyl choline.

 

Vitamin B₁₂

 

Vitamin B ₁₂ has the most complex structure of all the vitamins. Vitamin is stored in the liver in most animals. A level of vitamin B12 in the blood is usually very low. It is a metabolic essential for all for all species. Plants do not synthesize or require Vitamin B₁₂.

 

Vitamin C

 

Vitamin C is chemically known as L- ascorbic acid. The vitamin C is a colourless, crystalline, water soluble compound having acidic and strong reducing properties. It is heat-stable in acid solution  but is readily decomposed in the presence of alkali.

 

Minerals

 

1. What are minerals?

 

Minerals are single inorganic elements that are widely distributed in the nature. In practical nutrition, the term mineral is generally used to denote all the mineral inorganic elements. However, not all the elements are minerals (i.e. C, H, O, and N), and minerals frequently found as salt can be a combination of different inorganic element. The terms mineral, element and mineral elements are used interchangeably.

 

2. Minerals Classification

 

Mineral elements are generally classified into two categories.

These are;

             (1) Macro or major elements 

            (2) Trace or micro elements

 

Table 1. Different elements required for animal body

 

(1) Macro or major elements (>Required 100 mg d/day)	(2) Trace or micro elements ( Required < 20 mg/day)
1. Calcium	1. Iron	9.Fluorine
2. Phosphorus	2.Copper	10.Silicone
3. Potassium	3.Cobalt	11.Chromium
4. Sodium	4.Iodine	12.Vanadium
5. Chlorine	5.Manganese	13.Nickel
6. Sulphur	6.Zinc	14.Tin
7. Magnesium	7.Molibdenum	15.Arsenic (for Rat, goat)
	8.Selenium

                        Total 22 mineral elements are required to animal body.

 

Functions of Minerals

 

 Macro or Major Minerals

 

Minerals	Role
Calcium:  Calcium is most abundant mineral element in the animal body.  It is an important component of skeleton and teeth in which 99% of the total body calcium is found. The plasma of mammals contains 80 to 120 mg calcium per liter. And laying hens contain more (300 to 400 mg/l plasma. If animals are fed on a low calcium diet, the parathyroid gland is stimulated and the hormone produced causes resorption of bone, liberating calcium to meet the requirement of animal.  The need of calcium phosphorus ratio is 1:1 to 2:1.   Source of Calcium: Milk and green leaf crops, especially legumes, are good source of Ca. Animal by-product such as bone meal, fish meal, and meat, are excellent source of calcium. Mineral supplement which are frequently given to   farm animals, especially lactating animal and laying hens, include limestone, steamed bone, flour and calcium diphosphate. High level of hat in the diet of mono-gastric animals result in the formation of calcium soaps of fatty acids, which reduce the absorbability of calcium.	the formation of Skeleton and teeth the production of more eggs and thick shells the constituent of living cells & tissue fluids the activity of various enzymes for normal cardiac function the formation of blood clot the transmission of nerve impulses the contractile properties of muscles the acid base equilibrium The parathyroid hormone also plays an important role in regulating the amount of calcium absorbed from the intestine by influencing the production of 1, 25-dihydroxycholecalciferol, a derivation of vitamin D, which is concerned with the formation of calcium binding protein.
Phosphorus: Phosphorus has more known function in the animal than other mineral elements. There is close association of phosphorus with calcium in bone. In addition it occurs in phosphoproteins, nucleic acids and phospholipids. In animal body,  80- 85 % Phosphorus contains in the  bone and teeth.  Sources of Phosphorus: Milk, cereal grain, fish meal and meat products  are good sources of phosphorus. Hay and straws are very low in Phosphorus content. The feeding of high level of phosphorus should be avoided  as excess is excess is excreted and contributes to pollution by increasing the growth of algae.	the constituent of bones and teeth the metabolism of nervous system the energy metabolism in the formation of sugar phosphate and adenosine di & tri phosphate the metabolism of carbohydrate, fats & minerals nutrient absorption better Calcium absorption the composition of nucleic acid the component of many co-enzymes the energy transudations all the cellular activity the determination of cellular permeability
Potassium: Potassium plays a very important part, along with sodium, chlorine, and bicarbonate ions, in the osmotic regulation of the body fluids and in the acid-base balance in the animal.	Is present in the intracellular fluids as cation Activates many intracellular enzymes Is necessary for carbohydrate and protein metabolism Maintains acid base balance Maintains osmotic pressure of the body fluids Plays important role in nerve and muscles excitability Is necessary for normal heart beat Helps in the uptake of certain amino acids by the cell Takes part in the mechanism of nutrient transport
Sodium: Most of the sodium of the animal body is present in the soft tissue and body fluid. Like potassium, sodium is concerned with the acid- base balance and osmotic regulation of the body fluids. Sodium is the chief cation of blood plasma and other extracellular fluids of the body. Much of the sodium is ingested in the form of sodium chloride (common salt). Sources: Animal products, especially meat meals and food of marine origin are richer source. Most foods of vegetable origin have comparatively low sodium contents.	·         Is present in extra cellular body fluids ·         Helps to regulate acid base equilibrium ·         Maintains osmotic pressure of body ·         Takes active part in nerve functions and muscle contractions ·         Takes part in the mechanism of nutrient transport ·         Helps to preserve permeability of cells
Chlorine: Chlorine is associated with sodium and potassium in acid base relationships and osmotic regulation. It also plays an important part in the gastric secretion. It is excreted from the body in the urine. Source: The main source of chlorine is common salt.	Is the chief anion present in the extracellular fluid Is essential in water balance & osmotic pressure regulation Maintains acid base equilibrium Keeps importance in gastric juice in the production of Hcl (hydrochloric acid)
Magnesium: Magnesium is closely associated with calcium and phosphorus. About 70% of the total magnesium is found in the skeleton and rest is distributed in soft tissue. It is essential for the efficient metabolism of carbohydrate and lipids. Source:  Wheat bran, dried yeast and most vegetable protein concentrate, especially cotton seed cake and linseed cake are good source of magnesium. Clovers are usually rich in magnesium than grass.	·         is an essential component of bones ·         activates enzymes like phosphtase ·         takes in phosphorylation reaction ·         controls the irritability of neuro-muscular system ·         present in soft tissues as major cations ·         is essential in the energy exchange reaction (transfer of phosphate from ATP to ADP) ·         establishes close association with Calcium and phosphorus

 

 

 

 

(2) Trace or micro minerals

 

Minerals	Role
Iodine: The concentration of iodine present in the animal body is very small and in adult is usually less than 600 µg/kg. Sources: It occurs in traces in most foods and is present mainly as inorganic iodide in which form it is from the digestive tract. The richest sources of this elements are food of marine origin (values as high as 6 g/kg DM in seaweeds) fish meal is also a rich sources of this element.	·         is a constituent of thyroxine ·         is essential for energy metabolism
Iron: More than 90% of the iron in the body is combined with proteins, the most important being haemoglobin, which contain about 3.4 g/kg of the element. Iron also occurs in the blood serum in a protein called transferring which is responsible to transport the iron. It has a major role in biochemical reaction. Particularly in connection with enzyme of the electron transport chain. Sources: It is widely distributed in foods. Good sources of the element are green leafy vegetable, most leguminous plants and seed coats. Feed of animal origin such as meat, blood and fish meal are excellent sources of iron.	·         is a constituent of the haemoglobin ·         is necessary for normal functioning for organs and tissues of the body ·         is necessary for the transport of oxygen and helps in the process of cellular respiration ·         is necessary for maintenance of osidative enzymes system within tissue cells ·         is present in muscle pigment in myoglobin
Manganese: The amount of manganese present in the animal body is extremely small. Most tissues contain trace of the element; the high concentration occurs in the bone, liver, kidney, pancreases, and pituitary gland. It is important as activator of many enzymes. Source: The element is widely distributed in foods, and most forages containing 40 – 200 mg/kg DM. Yeast and most foods of animal origin are also poor sources of manganese. Rich sources are rice bran and wheat offal. Most green foods contain adequate amounts.	·         the activation of various enzymes ·         oxydative phosphorylation ·         fatty acid synthesis ·         the synthesis of organic matrix (mucopolysaccharides) of bones ·         egg production and hatchability & involves in amino acid metabolism
Zinc: It has been found in every tissue in the animal body. The elements tend to accumulate in the bones ( which is the main storage organ of many of the other trace elements) rather than the liver. High concentrations have been found in the skin, hair and wool of the animals. It is activator of several enzyme systems. It is involved in cell replication and differentiation, particularly in  nucleic acid metabolism. Other physiological functions are the production, storage and secretion of hormones, involvement in the immune system and electrolyte balance.	·         is essential for the component of enzymes ·         is an activator of several enzymes ·         is essential for normal growth, reproduction and life expectancy ·         is essential for digestion of protein in gastro intestinal tract ·         is useful in the process of tissue repair & wound healing
Selenium: The nutritional importance of selenium become evident in the 1950s when it was shown that most myopathies in sheep and cattle, and exudative diathesis in chicks, could be prevented by supplementing the diet with the element or vitamin E. Vitamin E and selenium have roles in the immune system and protects against heavy toxicity. In parts of Australia and New Zealand a condition known as ‘ill thrift’ occurs in lambs. The clinical signs include loss of weight and sometimes deaths. Ill thrift can be prevented by selenium treatment. Sources: Pasture herbages are the source of selenium. Usually between 100 and 300 µg/kg.	·         is a component of glutathione peroxidase (enzyme) ·         increases the absorption of vitamin ‘E’ ·          the function of vitamin ‘E’ ·         acts as an antioxidant
Copper: The element plays a vital role in many enzyme systems.  It is necessary for the normal pigmentation of hair, fur and wool. It is present in all body cells.  Particularly concentrated in liver.   Sources: Copper is widely distributed in foods. Seeds and seed byproducts are usually rich in copper but straw contain little. The normal copper content of pasture ranges from about 4 to 8 mg/kg. The copper content of milk is low.	·         acts as catalyst in the assimilation of iron which is necessary for the formation of haemoglobin ·         is necessary to activate various enzymes ·         in necessary in the maturation of erythrocytes

 

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