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Animal Nutrition > Animal Nutrition: Exam 1 Review > Flashcards

Animal Nutrition: Exam 1 Review Flashcards

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1
Q

Why do we feed animals?

A

Production of:
-Meat
-Milk
-Eggs
-Fiber

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2
Q

Why do we study nutrition?

A

Nutrition affects:
- Health
- Well being
- Physical capabilities
- Susceptibility to and recovery from disease
- Incidence and severity of chronic metabolic diseases of aging.

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3
Q

What can be prevented with good nutrition?

A

Many health, reproductive, and production problems.

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4
Q

What does poor nutrition result in?

A
  • Poor conception rates
  • Poor weaning weights
  • Difficult birth
  • Higher feed bills because of over feeding.
  • More infectious disease due to decreased immune system protection.
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5
Q

Nutrition:

A

How an animal (or human) gathers, processes, uses, and responds to nutrients.

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6
Q

Hippocrates:

A

Stated: “Let thy food be thy medicine and thy medicine be thy food”

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7
Q

Leonardo da Vinci:

A

Compared the process of metabolism to a burning candle thereby linking the importance of diet and nutrition in fueling the body.

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8
Q

In 1747 what did Dr. James Lind performed?

A

He performed the first scientific experiment in nutrition on British sailors.

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9
Q

T/F: The sailors that ate the oranges and lemon felt better within six days, the disease that they suffered from was scurvy, and their missing ingredient was Vitamin C.

A

True

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10
Q

Who was Antoine Lavosier?

A

He was the “Father of Nutrition”
- Designed a calorimeter which measured the heat produced by the body from work and consumption of varying amounts and types of food.

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11
Q

What happened in the early 1800s?

A

Discovered foods were composed primarily of C, H, O, and N.

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12
Q

What happened in 1840 with German Justus von Liebig?

A

He pointed out the chemical makeup of carbs, fats, and proteins.

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13
Q

In 1897, what did Dutchman Christiaan Eijkman discover?

A

He discovered that food could cure disease.

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14
Q

What are the organic molecules produced by plants and what to they provide?

A

The organic molecules produced by plants are: carbohydrates, proteins, lipids, and vitamins.
- they provide nutrients to animals.

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15
Q

What do plants require and provide?

A

Plants require inorganic elements, nitrogen, water, carbon dioxide, and solar energy.
- provide an essential link between soil and animal life.

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16
Q

T/F: Nutrition involves the transformation of food elements into body elements through various chemical and physiological activities.

A

True

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17
Q

What famous English scientists analyzed the entire bodies of farm animals?

A

Lawes and Gilbert

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18
Q

What is the typical body composition of an adult mammal?

A
  • 60% water
  • 16% Protein
  • 20% Fat
  • 4% mineral matter
  • less than 1% carbohydrates
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19
Q

Why are carbohydrates less than 1% in the body compostion?

A

Carbohydrates represent less than 1% of body tissue weight because it is the first source of energy and the left over is converted to fat.

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20
Q

What is the ratio of water, protein, and ash content?

A

19: 5: 1

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21
Q

What is more responsible for more variation than species?

A

Age

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22
Q

Protein and Fat accretion continue over the entire growth period, but FAT accumulates at a faster rate. What is the result?

A

This results in a substantial decrease in the protein:fat ratio as the animal approaches mature size.

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23
Q

What are the two major variables in animal composition and how do these vary?

A

The major variables in animal composition are concentrations of water and fat and these two components vary inversely.

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24
Q

T/F: Water content shows a large decrease with age early in life.

A

True

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25
Variations within a given age are due primarily to nutritional state, as reflected in the store of:
FAT
26
Are the chemical groups that make up the composition of the body evenly distributed through the organs and tissue?
NO, they are not evenly distributed.
27
Water:
An essential constituent, but its distribution varies.
28
Carbohydrates:
- found principally in liver, muscles and blood. - constantly being formed and broken down in metabolism - performs a multitude of vital functions
29
Protein:
Present in every cell and is the principle constituent (other than water) of the organs and soft structures of the body such as muscles, tendons, and connective tissue.
30
Fat:
Localized in adipose tissue or fat depots (which occur under the skin, around the intestine, around the kidneys and other organs) - also present in the muscles, bones, and elsewhere [fat is found around the organs for protection]
31
Mineral:
[found in bones] comprises a large number of elements present in varying amounts in different parts, according to the functions they perform. (depending on diet)
32
Calcium:
Present almost entirely in the bones and teeth. - is not a fraction of a percent
33
T/F: Phosphorus combined with calcium to form skeleton accounts for ~80% of the body supply.
True
34
What happens to the remainder of phosphorus?
It is widely distributed in combination with certain proteins and fats as inorganic slats.
35
Sulfur:
Occurs throughout the body as part of the protein molecule.
36
Which elements are present almost entirely as inorganic salts in the various fluids?
Sodium, potassium, and chlorine
37
T/F: Most of the magnesium is present in bones, but it is also found widely distributed elsewhere in the body.
True
38
Iron:
Essential constituent of the hemoglobin of the blood.
39
Which elements are essential for either structural or metabolic purposes?
Iodine, Copper, Zinc, Manganese, Cobalt, Selenium, Fluorine, and Chromium.
40
Which elements are normally found in the body but have no known functions?
Boron, Silicon, Bromine, Aluminum, Nickel, and Arsenic.
41
Blood:
Medium by which the nutrients are carried to the various parts if the body and by which the waste products of metabolism are removed.
42
What does blood make up?
Blood makes up 5-10% of body weight. - Depends on species and nutritional state.
43
T/F: large amount of adipose tissue = lower percentage of blood in the body.
True
44
Four Types of Tissues:
- Connective Tissue - Epithelial Tissue - Muscle Tissue - Nervous Tissue
45
Where is the muscle tissue distributed?
Muscle is distributed throughout the body. - all body, organ, and tissue movement depends upon muscle action.
46
Skeletal Muscle:
Compromises 1/2 the total body. - contains 75% water
47
Epithelial Tissue:
Found in skin, hair, feathers, and the linings of the gastrointestinal tract, respiratory tract, and genito-urinary tract. - comprised primarily of keratin.
48
Connective Tissue:
Found in cartilage, tendons, ligaments, and the matrix of bone and provides an intercellular binding substance throughout the body. - consists of insoluble protein fibers (usually collagen) imbedded in a matrix or ground substance.
49
Nervous Tissue:
Found in the brain and nerves. -Comprised mainly various lipids and of complexes of lipid, protein, and carbohydrate.
50
What kingdom is the original and essential source of all animal life?
Plant Kingdom
51
What do plants form that helps animals require to build their bodies and which are broken down in life processes?
carbs, fats, and proteins
52
T/F: Plants store and animals dissipate energy.
True; they break down and use energy.
53
Plants contain the same substances that are found in the animal body, but the relative amounts present are:
different
54
T/F: Plants show larger differences in composition among species than do animals.
True
55
Principle constituent of living plants is:
Water
56
Carbohydrate:
the principle constitute of the food of most species. -serves as a source of energy, either currently or as a reserve in the form of fat.
56
Fat:
Generally higher in leaves than stems. -highest in seeds; serves as a condensed reserve of energy for later germination.
56
In most seeds, what is the principle store of energy?
Carbohydrates
56
What happens to the water content once the plant matures?
The water content decreases once the plant matures.
56
Protein
primarily a constituent of active tissues. -leaves are much richer in protein than stems.
56
The dry matter of plants consists primarily of:
Carbohydrates -serves as a structural and reserve material.
56
What are the extracted meals left as for animal feeding?
By-products
56
T/F: Leafy legumes (like alfalfa and clovers) always contain less protein than grasses.
False, leafy legumes always contain more protein than grasses.
56
In oil-bearing seeds, what is the reserve primarily of?
Fat -these seeds are used as commercial sources of oil.
57
What happens to the protein once a plant matures?
Protein moves from vegetative parts to seed (to provide for requirements of growth during germenation)
57
Are oil bearing seeds higher in protein than cereal seeds?
Yes.
57
The nature of this carbohydrate differs according to its purpose:
-Reserve [leaves: easy to digest] -Structural Element [stem: hard to digest]
57
Seeds:
Principally starch (the reserve carbohydrate)
58
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60
61
Stems:
A considerable portion is present as cellulose (the structural carbohydrate) -The outer coats of seeds also contain cellulose as a structural and protective element
62
T/F: Structural carbohydrates (cellulose and related compounds) are less digestible than starch.
True
63
How do plant parts differ in nutritive value?
They differ according to digestibility.
64
Roughages:
Feed that is high in cellulose (fiber) and has low digestibility.
65
Concentrates:
Feed that is low in fiber and is highly digestible.
66
Is the amount of mineral matter highly variable with species and plant part?
Yes
67
Do calcium and phosphorus make up the majority of mineral matter in plants as they do in animals?
No; Ca and P make up a small portion of plant mineral matter (with the exception of legumes which are rich in Ca) -Potassium generally exceeds Ca and P.
68
What influences the Ca and P content?
They are influenced by soil and other cultural factors.
69
T/F: Seeds are low in Ca compared with other plant parts, whereas, phosphorus is richer in seeds than in other plant parts.
True
70
By-Products:
Arise from the processing of various plant materials, notably seeds, in the manufacture of products used for human food and for industrial purposes. -Their composition is often very different from the seed or other material from which they arise.
71
Animal Composition:
-Mostly protein -Minerals: mostly Ca and P
72
Plant Composition:
-Mostly carbohydrates -Minerals: Ca and P are usually exceeded by K -Vary more based on species than animals

Animal Nutrition (1 decks)

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