Additional Study Material for Mar 25 Exam Flashcards
(139 cards)
1
Q
What are the functions of Vitamin A?
A
Maintaining vision, maintaining epithelial linings, cellular metabolism
2
Q
What are signs of Vitamin A deficiency?
A
Night blindness, keratinization of epithelium, stunted growth
3
Q
What are the functions of Vitamin D?
A
Calcium and Phosphorus absorption and metabolism
4
Q
What are signs of Vitamin D deficiency?
A
Bone disorder (like rickets)
5
Q
What are the functions of Vitamin E?
A
Antioxidant, reproductive functions, absorption of selenium
6
Q
What are signs of Vitamin E deficiency?
A
“White Muscle Disease,” infertility
7
Q
What are the functions of Vitamin K?
A
Blood clotting
8
Q
What are signs of Vitamin K deficiency?
A
Increased hemorrhaging, longer clotting times
9
Q
What vitamins make up the B-complex?
A
B1 (thiamine), B2 (riboflavin), pantothenic acid, niacin, B6 (pyroxidine), biotin, folic acid, B12 (cyanocobalamin)
10
Q
What are the functions of the B-complex?
A
Act as co-enzymes to help release energy, maintain skin health, maintain nervous tissue, help with red blood cell production
11
Q
What are the signs of B-complex deficiency?
A
Skin lesions, weakness, paralysis, dermatitis, anemia
12
Q
What are the functions of calcium?
A
Bone/tooth formation, muscle contraction
13
Q
What are the signs of calcium deficiency?
A
Rickets, slow bone development
14
Q
What are the functions of phosphorus?
A
Bone/tooth formation, enzyme component, part of DNA and RNA
15
Q
What are the signs of phosphorus deficiency?
A
Rough hair coat, slow growth
16
Q
What are the functions of magnesium?
A
Enzyme activator, component of skeletal tissue
17
Q
What are the signs of magnesium deficiency?
A
Lowered appetite, hyper-irritability, convulsions
18
Q
What are the functions of sodium?
A
Muscle contractions, maintenance of bodily fluid levels, electrolyte
19
Q
What are signs of sodium deficiency?
A
Loss of weight, salt craving
20
Q
What are the functions of potassium?
A
Electrolyte, maintenance of electrolyte balance, enzyme activator
21
Q
What are signs of potassium deficiency?
A
Reduced appetite, heart lesions
22
Q
What are the functions of chlorine?
A
Electrolyte, acid-base balance, maintenance of osmotic pressure, component of hydrochloric acid
23
Q
What are signs of chlorine deficiency?
A
Reduced appetite, salt craving
24
Q
What are the functions of sulfur?
A
Synthesis of amino acids in ruminants
25
What are signs of sulfur deficiency?
Slow growth, low feed efficiency
26
What are the functions of iron?
Component of hemoglobin
27
What are signs of iron deficiency?
Anemia
28
What is the % stomach volume breakdown for young ruminants?
30% rumen and reticulum, 70% omasum and abomasum
29
What is the % stomach volume breakdown for mature ruminants?
65-80% rumen, 5% reticulum, 7% omasum, 8% abomasum
30
What factors influence the development of the rumen?
Large amounts of coarser dry feed and high volumes of fermentation products
31
What is the reticular groove?
A passageway that directs milk directly into the abomasum and is activated by the suckling motion
32
How is food broken down within the reticulo-rumen?
By microbes only (no enzymes)
33
What types of microorganisms are present in the reticulo-rumen?
Bacteria and protozoa
34
What is the consequence of abruptly changing feed?
The microbial populations can be heavily impacted
35
What is symbiosis?
A state of living in close union that provides mutual benefit to all involved
36
What substances are broken down into VFAs by microbes?
Simple sugars, starch, hemicellulose, and cellulose
37
Which VFAs make the rumen more acidic?
Acetic Acid (2c), Propionic Acid (3c), and Butyric Acid (4c)
38
How does microbial degradation of nitrogen-containing compounds work?
NH3 is stripped off of amino acids, and the organic acids and NH3 are repackaged into microbial amino acids and proteins that are more nutritious
39
What alternative is used when protein becomes expensive?
Non-Protein Nitrogen
40
What are the relative protein values?
```
Eggs: 100
Milk: 93
Meat: 85-90
Ruminant/Microbial Proteins: 80
Plant Proteins: 40-60
```
41
What is hydrolysis?
The breakdown of triglycerides
42
What is the saturation breakdown of fatty acids in the feed?
15% saturated, 85% unsaturated
43
What is the saturation breakdown of fatty acids in the rumen?
86% saturated, 14% unsaturated
44
What vitamins are synthesized by rumen microbes?
B, C and K
45
What gases are produced by microorganisms?
Nitrogen, ammonia, carbon dioxide, and methane
46
Which gases must be expelled by ruminants through burping?
Carbon dioxide and methane
47
What is eructation?
Getting rid of gas through burping
48
What is bloat?
A gas build-up, where froth can cover the esophageal opening
49
What materials flow from the reticulo-rumen into the omasum and abomasum?
Microorganisms, fermentation products, and feed residues (digestible and non-digestible)
50
What is the function of the omasum?
Absorb water
51
What is the function of the abomasum?
Gastric digestion
52
How does small and large intestine digestion compare between ruminants and monogastrics?
They are the same
53
What is peristalsis?
"Wave-like" motion that moves materials
54
What is the opposite of peristalsis?
Vomiting
55
What are segmented and pendular movements?
Mixing movements that rock food back and forth
56
What is defecation?
The voluntary movement that expels feces
57
What is the main process of ruminant absorption?
Active transport
58
What is absorbed in the rumen?
Large amounts of VFAs
59
What is absorbed in the omasum?
Water and leftover VFAs
60
What is absorbed in a ruminant's small intestine?
Amino acids, glucose, glycerol, vitamins, minerals, water
61
What is absorbed in a ruminant's large intestine?
Water
62
What are protected lipids and protected proteins?
Fats/proteins in a special coating that allows them to bypass rumen microbes and be digested in the small intestine
63
What happens if proteins are too insoluble?
Microbes cannot utilize them
64
What happens if proteins are too soluble?
Some utilization is wasted
65
What is the optimal protein solubility?
Medium solubility
66
What treatments make protein less soluble?
Heating, roasting, pelleting, kibbles
67
What nutrients are stored in the bones and teeth?
Minerals
68
What nutrients are stored in the liver?
Almost all nutrients and fat soluble vitamins
69
What nutrients are stored in the adipose?
Fat
70
How many moles of ATP are produced by carbohydrates and proteins?
4 moles of ATP per 100g
71
How many moles of ATP are produced by lipids?
9 moles of ATP per 100g`
72
What is catabolism?
Breakdown of products that usually releases energy
73
What is anabolism?
Building of more complex substances from simple precursors; requires energy
74
What is the tricarboxylic acid cycle for?
Carbs, proteins, and fats
75
What is the uric acid cycle for?
Proteins
76
What does -genesis mean?
To form
77
What does -lysis mean?
To break down
78
What does -neogenesis mean?
New formation
79
What is a complete analysis of feed?
A chemical analysis that looks at every aspect of feed
80
What are the downsides of complete feed analysis?
It is slow and expensive
81
What six categories are analyzed in proximate analysis?
Water, ether extract, crude fiber, crude protein, ash, and nitrogen-free extract
82
How is the amount of water determined in proximate analysis?
By drying the sample
83
What does ether extract measure?
The amount of crude fat
84
What does crude fiber measure?
Cellulose, lignin, and most hemicellulose
85
How is crude protein calculated?
% Nitrogen x 6.25
86
What does ash measure?
The total mineral content
87
What does nitrogen-free extract measure?
Sugar and starch
88
What is contained in acid detergent fiber?
Cellulose and lignin
89
What does the acid detergent fiber measurement indicate?
Feed digestibility (higher ADF = lower digestibility)
90
What is contained in neutral detergent fiber?
Cellulose, hemicellulose, and lignin
91
What does the neutral detergent fiber measurement indicate?
Feed intake (higher NDF = higher intake)
92
What is Near-Infrared Spectroscopy?
A rapid feed analysis method that uses infrared light to analyze the bonds in feeds
93
What three measurements are missed by the three main feed analysis methods?
Toxicity, digestibility, and palatability
94
What is palatability?
An indicator of whether or not an animal will eat a feed
95
How is palatability determined?
By observing if an animal will choose one feed over another and how often the animal returns to said feed
96
What is the definition of digestibility?
The ability of a nutrient to be digested and absorbed rather than eliminated in the feces
97
How is the Apparent Digestion Coefficient calculated?
(Weight of nutrient consumed - weight of nutrient excreted)/weight of nutrient consumed
98
What factors influence digestibility?
Fiber content, rates of passage, preparation and processing
99
What is Total Digestible Nutrients?
An estimate of the energy content in a feed
100
What is gross energy (GE)?
The total energy in a feed, measured using a bomb calorimeter
101
What is digestible energy (DE)?
Energy absorbed through the GI tract (gross energy - feces energy)
102
What is metabolizable energy (ME)
Energy available for use in cells (GE - DE - urinary energy - gaseous products of digestion energy)
103
What is net energy (NE)?
Energy available for maintenance, growth, and lactation (GE - ME - heat increment)
104
What is a respiration calorimeter?
A device that measures heat increment
105
What factors influence energy requirements?
Species, age, activity level, production levels, temperature, nutritional deficiencies, surface area of animal
106
What occurs when an animal has an energy deficiency?
Decrease in weight, decrease in fat (emaciation), lower fertility, lower production
107
What are the two types of measured protein?
Total protein and digestible protein
108
How can protein quality be determined?
Chemical or biological procedures
109
What is a biological value?
A measure of whether or not amino acids match animal needs
110
How is the biological value calculated?
(Nitrogen retained/Nitrogen digested) x 100
111
What are animal sources of protein?
Fish meal, meat scraps, meat and bone meal, blood meal
112
What are plant sources of protein?
Soy beans, cottonseed meal, foraging plants
113
What are problems with animal sources of protein?
Not always palatable, potential for disease transmission
114
What are problems with plant sources of protein?
Not always easily digestible, plant may be toxic
115
What are byproduct feeds?
Feeds that result from manufacturing processes
116
What are two examples of byproduct feeds that are high in protein?
Distiller's grains and brewer's grains
117
What are the consequences of too little protein intake?
Lower growth, decreased efficiency, reduced reproduction, reduced production
118
What are the consequences of too much protein?
Too expensive, enlarged kidneys due to increased water intake
119
What units are used to express vitamin content?
IUs (fat soluble) and mg (water soluble)
120
What units are used to express mineral content?
ppm, %, or mg
121
What is the macro-mineral content found in animal carcasses?
100 ppm or greater
122
What is appetite?
An animal's desire to eat
123
What is satiety?
An animal's lack of desire to eat
124
What are concentrates?
Feeds containing less than 18% crude fiber
125
What are roughages?
Feeds containing 18% or more crude fiber
126
What kind of feed do ruminants eat?
Roughages
127
What kind of feed do monogastrics eat?
Grains and concentrates
128
How much feed does a ruminant eat?
1-3% of its bodyweight per day
129
How much feed does a monogastric eat?
2-6% of its bodyweight per day
130
What is the rule of thumb for animal feed consumption?
Most mature animals will consume 2-3% of their bodyweight per day
131
What is the relationship between energy density of food and intake required?
As energy density increases, intake required decreases
132
What factors influence feed intake?
Physiological state, weight, activity level, temperature, disease status, palatability
133
What two centers are contained in the hypothalamus?
The feeding center and the satiety center
134
What are short-term appetite controls for monogastrics?
Gutfill and blood glucose levels
135
What are short-term appetite controls for ruminants?
Gutfill and VFA levels
136
How does cholecystokinin (CCK) control appetite?
It is a hormone released by the small intestine that targets the hypothalamus to decrease appetite
137
How does leptin control appetite?
It is a hormone released by the adipose tissue that decreases appetite
138
How does Neuropeptide Y (NPY) control appetite?
It is a hormone released by the hypothalamus that increases appetite
139
What is the lipostatic theory?
The idea that appetite is regulated by fat reserves in the long run
