482 Principles of Animal Nutrition TABLE 9.3 Vitamins from Major Plant- and Animal-Source Foods Micronutrient Plant-Source Foods ‘Animal-Source Foods ‘Thiamin (vitamin B,) Peas and other legumes, nuts, whole grins, and whest ‘Meat, lve, milk, eggs, and germ ‘other animal products Riboflavin (vitamin B,) Wheat germ, whole grains, nuts egumes, and green ‘Meat, lve, milk, eggs, and vegetables ‘other animal products ‘Whole gains, wheat gem, nuts legumes, and ‘Meat, lives, mil, eggs, and vegetables ‘other animal products Vitamin By Nuts, legumes, whole grains, vegetables, and bananas ‘Meat, lve, milk, eggs, and ‘other animal products Pantothenic acid Whole grains, legumes, nuts, and vegetables ‘Meat, lve, milk, eggs, and ‘other animal products Biotin Whole grains, legumes, nuts and vegetables ‘Meat, liver, milk, eggs, and ‘other animal products Folic acid (vitamin B,) Peas and other legumes, nuts, juice whole grains, and Liver, milk, eggs, meat, and leafy vegetables ‘other animal products isnt Bs Avsen fu plans Mea, tv, lth, eget ‘other animal products Vitamin © Abundant in fresh vegetables, juice tomatoes, green te Liver, milk, eggs, meat, and and potatoes, but virtually absent from whole grains ‘ther animal products Vitamin A Absent from plans; however, datk, green, orange, oF Liver, milk, eggs, meat and yellow segetales ave gone sme of provi A Toten Vitamin D Absent from plans; however, sun-dried vegetables Milk, ogg, and liver are ‘contain vitamin Ds 00d sourees of vitamin Dy Vitamin E yetable oils and wheat germ oil ‘Met, liver milk, epg it, and other animal products Alfa, pepper whole grins, eyetsble, sd Bas ‘Met, tve, lh, eyes td ‘other animal products Source: Wa, Geta. 2014, Ann, NY. Acad. Sei. 1321:1-19, (Table 9.5). As noted previously, most of these nutrients are not synthesized in animal cells and must be supplied in nonruminant diets (Pond et al. 1995). Their synthesis in the rumen may not be suffi- cient for maximal growih and production performance of ruminants (McDonald et al. 2011). Water- luble vitamins are absorbed in the small intestine (primarily in the jejunum for all vitamins but vitamin B,,) via specific transporters into the portal vein (Halsted 2003). Most of the water-soluble vitamins are transported in the blood in their free forms but some are carried in their protein-bound forms. Except for vitamin B,, these nutrients are excreted from the body primarily in the urine (Zempleni et al. 2013). The storage of water-soluble vitamins in tissues is limited and they rarely accumulate at toxie concentrations (DiPalma and Ritchie 197). Tatamin (Vitamin B,) Structure ‘Thiamin, which consists of a substituted pyrimidine joined by 1 methylene bridge to a sub- stituted thiazole (Figure 9.1), is the first member of the family o° water-soluble vitamins to be discovered. This vitamin has maximum absorption wavelengths of 235 and 265 nm, which cor- respond to its pyrimidine and thiazole moieties, respectively. The active form of vitamin B, is thia- min diphosphate (pyrophosphate). which is synthesized from thiamin by ATP-dependent thiamin