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ANSC 212 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

nutrient definition

A

substance that must be supplied in diet to permit normal life promises

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2
Q

diet definition

A

feedstuff or a mixture of feedstuffs

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3
Q

ration definition

A

daily allotment of the diet

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4
Q

ad libitum (ad lib)

A

as much as desired, eat as much as they want

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5
Q

as fed vs. dry matter

A

as the feed is fed, versus if all the moisture was taken out

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6
Q

requirements are always specified on a __ basis

A

dry matter (DM)

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7
Q

dry matter intake calculation

A

body weight x 2.3%

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8
Q

dry matter % calc

A

dry weight / wet weight

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9
Q

6 influences of forage quality

A

maturity at harvest, species, harvest and storage, environment, soil fertility, variety

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10
Q

the 6 nutrients

A

energy, protein, fatty acids, minerals, vitamins, water

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11
Q

reasons for nutrient feeding (5)

A

body maintenance, mobility, warmth, pregnancy, growth

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12
Q

main objective of metabolism

A

to maintain a steady supply of ATP (energy) by oxidizing metabolic fuels

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13
Q

energy is released from oxidation of __, __, and __

A

carbs, fats, proteins

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14
Q

1 calorie =

A

amount of energy required to raise temp of 1g of water by 1 degree Celsius

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15
Q

sources of energy loss (4)

A

feces, urine, gas, heat

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16
Q

nutrient required in largest amounts, most limiting in rations

A

energy

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17
Q

partitioning of energy

A

gross energy -> digestible energy -> metabolizable energy -> net energy

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18
Q

carbohydrates are mostly comprised of __, __, and __.

A

C, H, O

19
Q

main organic compound in plants

A

cellulose (carbohydrate)

20
Q

3 classes of carbs

A

monosaccharides, oligosaccharides, polysaccharides

21
Q

monosaccharides

A

simple sugars

22
Q

oligosaccharides

A

any CHO with 3-10 monosaccharide units

23
Q

polysaccharides

A

contain thousands of monosaccharide units

24
Q

primary source of energy in livestock diets

A

carbohydrates

25
Q

predominant source of carbs for monogastrics

A

starch

26
Q

predominant source of carbs for ruminants

A

fiber in hays, straw, silage

27
Q

3 important carbs

A

hemicellulose, cellulose, lignin

28
Q

cellulose

A

in cell wall of plants composed of glucose, broken down in ruminant rumen by bacterial enzymes

29
Q

hemicellulose

A

shorter chains than cellulose, composed of many sugars

30
Q

lignin

A

structural component of plants, makes it harder to digest cellulose

31
Q

pectin

A

cellular glue, easily degraded in rumen

32
Q

starch

A

non-structural carb, fermented in rumen

33
Q

factors affecting protein requirements

A

age, body weight, level of production (pregnant, growing, maintaining)

34
Q

structure of proteins

A

amino acids joined with peptide bond

35
Q

more protein in __ compared to grasses

A

legumes

36
Q

principle protein source in monogastrics (3)

A

oilseed & pulse meal, pulse/legume grain, animal by-products

37
Q

primary source of protein in ruminant diets

A

legumes, grains, urea

38
Q

how to analyze protein in feeds

A

crude protein
analyze N content in feed, protein is 16% N. But some of the N non-protein N

39
Q

factors determining protein digestibility (5)

A

fiber, type of protein, balance of amino acids, heat treatment, anti-nutritional factors

40
Q

essential amino acids

A

PVT TIM HALL
phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, arginine, leucine, lysine

41
Q

Non-protein nitrogen

A

sources of N for microbial growth

42
Q

bacteria use __ and __ to synthesize amino acids

A

NPN and carbohydrates

43
Q

Dry matter & as fed formula

A

Nutrient % as fed / % DM as fed = nutrient % DM / 100% DM

ANSC 212 (14 decks)

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