Essential and non-essential amino acids, protein quality
Arginine, cysteine, glycine, glutamine, proline, and tyrosine. Six amino acids are non-essential (dispensable) in humans, meaning they can be synthesized in sufficient quantities in the body. ... The limiting amino acid is the essential amino acid found in the smallest quantity in the foodstuff.
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Course Material
- Metabolic functions of water
- Metabolism of carbohydrates: classification, digestion, absorption and utilization in monogastric and ruminant animals
- Glycolysis
- Lactic acid and volatile fatty acid fermentation
- Citric acid cycle
- Pentose phosphate pathway
- Gluconeogenesis, glycogenesis and glycogenolysis
- Metabolism of Lipids: classification, digestion, absorption and utilization in monogastric and ruminant animals
- Beta oxidation of fatty acids
- Fate of glycerol with respect of fat synthesis, glucose/glycogen synthesis and its oxidation, storage of fat, catabolism of fat and ketosis
- Metabolism of proteins: classification, digestion, absorption and utilization in monogastric and ruminant animals
- Essential and non-essential amino acids, protein quality
- Fate of absorbed amino acids, transamination, deamination, deamidation, transmethylation, decarboxylation and interconversion of amino acids
- Transmethylation, decarboxylation and interconversion of amino acids
- Utilization of non-protein nitrogenous compounds in ruminants
- Chapters 15
- Department College of Agriculture
- Teacher
Zafa Hayat
