Animal Nutri Intro Questions

Question 1

science that integrates biochemistry,
physiology and allied sciences into a unifying
concept of the relationships between an organism and its food supply

Answer 1

Nutrition

Question 2

substances that, when taken into
the digestive system, are digested, absorbed and utilized to sustain animal body processes

Answer 2

Nutrients

Question 3

state the functions of nutrients

Answer 3

1. provide energy
2. serve as structural component (minerals for bone formation, proteins for muscle)
3. supply raw materials for body synthesis substances (vitamins & minerals)
4. Body thermoregulation (water)

Question 4

Draw the feed diagram

Answer 4

feeds > moisture and dry matter > (dry matter) crude ash and organic matter > (organic matter) CP, C. Fat, C. Fiber, NFE

Question 5

Determination in through drying of feeds
in a drying oven to constant weight

Answer 5

Dry matter

Question 6

State 2 Dry Matter importance

Answer 6

1. value and quality depend upon how
   much of their weight is actually made up
   of water
2. Feed analyses

Question 7

represents the total nitrogen (N) in the diet
which includes not only true protein but also
non-protein nitrogen (e.g., urea and
ammonia in a feed but nitrate is not
included).

Answer 7

Crude Protein

Question 8

leaf and stem tissue protein contains how many N in %

Answer 8

16%

Question 9

how to determine CP%. What is the formula?

Answer 9

Total N present in a feed sample is first
determined and then the total amount of
protein is calculated by multiplying the total
N by 6.25. (N, % × 6.25 = CP, %)

Question 10

what is an estimate of the total fat content of
feeds from the older collection (1) of
methods known as ________ (2)

Answer 10

Crude Fat, proximate methodology

Question 11

What method is used to estimate crude fat?

Answer 11

ether extraction

Question 12

whatdo you call the total mineral content

Answer 12

crude Ash

Question 13

Carbs are either

Answer 13

Digestible (starch) or indigestible (fibers)

Question 14

Regulates motility in the intestine

Answer 14

fibers

Question 15

True or False:
When CF content is LOWER, the energy
content of the feed is lower because crude
fiber is considered as indigestible.

Answer 15

False:
When CF content is HIGHER, the energy
content of the feed is lower because crude
fiber is considered as indigestible.

Question 16

what does NFE stands for?

Answer 16

Nitrogen Free Extract

Question 17

Theoretically represents mainly
starch, sugars and readily available
carbo

Answer 17

NFE

Question 18

1. Important component of the feed
2. Ranges from __% in very dry feeds (mineral sources and ___% in fresh plants
3. Molasses __% cereals and other air-dried feeds (__-__%), brewer’s spent grains (>__%)

Answer 18

1. water
2. <10%, 75%
3. 25%, 12-14%, 85%

Question 19

State 4 functions of water

Answer 19

1. Universal solvent
2. Roles in biochemical reactions
3. Body temp. regulation, dissipating heat produced during the metabolism of other nutrients
4. Maintains body form and is a structural constituent of the body (synovial fluid)

Question 20

Chemical component of carbs

Answer 20

C, H, O

Question 21

in animal body, CHO is <___% of the dry weight, mostly in the form of _______ (animal starch)

Answer 21

1%, glycogen

Question 22

6 Classifications of carbs

Answer 22

1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
5. Mixed polysaccharides
6. Compound of conjugated polysaccharides

Question 23

3 Examples of monosaccharides

Answer 23

simple glucose, fructose, galactose

Question 24

3 examples of disaccharides

Answer 24

simple sucrose, lactose, maltose

Question 25

3 examples of polysaccharides

Answer 25

starch, fiber, glycogen

Question 26

What are stated in this?
1. provide energy
2. ____ and ____ are important component of genetic materials
3. _____ is a temporary stored CHO in animal tissues

Answer 26

Functions of carbs
2. ribose and deoxyribose
3. glycogen

Question 27

• are group of compounds with C, H and O just like carbohydrates but has much more carbon and hydrogen than oxygen.
• are insoluble in water but soluble in organic solvents like petroleum ether, hexane, etc.
• high energy materials supplying #____ more energy than carbo and proteins.

Answer 27

Fats or lIpids
2.25

Question 28

simple form of fat

Answer 28

fatty acids and glycerol

Question 29

Determination of the quality of fat (2):

Answer 29

Iodine number
Saponification Value

Question 30

determines the degree of unsaturation of fats. It reacts with how many bonds?

Answer 30

Iodine Number, 2 bonds

Question 31

determined by reacting fats with alkali (KOH or NaOH)
*forms soaps as alkali reacts with carboxyl group of fatty acids

Answer 31

Saponification value

Question 32

State 4 Functions of fats/lipids

Answer 32

1. generally used to provide energy and are stored in body fats like adipose, subcutaneous and mesentery
2. provide cushioning effect on various organs of the body
3. carriers of fat – soluble vitamin group

Question 33

• composed of C, H and O with N as regular
  additional element.
• they are composed of amino acids joined together in a ____ linkage.

Answer 33

Proteins
peptide linkage

Question 34

what determines the quality and type of protein

Answer 34

number, type, and sequence of amino acids

Question 35

____ a.a. occur in nature, #____ are regarded as nutritionally significant, #___ are considered essential a.a.

Answer 35

150
20
10

Question 36

2 Functions of Proteins

Answer 36

1. provide a.a. needed for the synthesis of body cells and tissues, hormones, enzymes, etc.
2. May be used as energy source (excessive CHON intake, lack of energy or amino acid imbalance)

Question 37

Another term of essential a.a.

Answer 37

indispensable a.a.

Question 38

amino acid that cannot be synthesized de novo (from scratch) by the organism, but must be supplied in its diet.

Answer 38

Essential or indispensable a.a.

Question 39

Give the 10 Essential a.a.

Answer 39

Phenylalanine
Valine
Threonine
Methionine
Arginine
Tryptophan
Histidine
Isoleucine
Leucine
Lysine