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Animal Science > AS Nutrition > Flashcards

AS Nutrition Flashcards

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1
Q

How to obtain feed?

A

Acquire, Process, Digest, Metabolize, Energy, Excrete (Whatever not used)

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2
Q

Why is nutrition important?

4 reasons

A
  1. Largest Expense
  2. Animal Behavior
  3. Animal Health
  4. Animal Productiviy
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3
Q

What are the major substances in plants and animal tissues?

6 things

A
  1. Water
  2. Carbohydrates
  3. Fats
  4. Proteins
  5. Minerals
  6. Vitamins
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4
Q

Percent of water, protein and minerals under a fat free basis (FFB)?

A

75% water
20% protein
5% minerals

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5
Q

5 Functions of water

A
  1. Transportation of nutrients and excreta
  2. Solvent for chemical reactions
  3. Body temperature regulations
  4. Maintains shape of body cells
  5. Lubricates and cushions joints and internal organs
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6
Q

What happens when you restrict water>

A
  • Lose 10% of body water and body functions will be disturbed
  • Lose 20% or more and death is likely
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7
Q

3 water sources

A
  1. Drinking water
  2. Ingested water (feed)
  3. Metabolic water (Water produced from ATP)
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8
Q

5 Ways of water loss

A
  • Excreta
  • Vaporization
  • Evaporation
  • Dissipation through the skin
  • Milk (during lactation)
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9
Q

Carbohydrate composition and molecular weight?

A

Organic compound
40% Carbon
7% Hydrogen
53% Oxygen

Very little CHO found in animals but 70-75% DM in plants

largest source of energy in most diets; represents 50-75% of total DM in live stock feed

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10
Q

Photosynthesis

A

6CO2 + 6H2O + Energy = C6H12O6 + 6O2

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11
Q

Carbohydrates: Non-Structural

A
  • sugars
  • starch; polysacharide
  • pectins
  • gums
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12
Q

Carbohydrates: Structural

A
  • Hemicellulose
  • Cellulose
  • Lignin
  • from plant tissues (cell walls)
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13
Q

monosaccharides

A

simple sugars

  • pentose
  • hexoses
  • glucose
  • fructose
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14
Q

disaccharides

A
  • two molecules of simple sugar
  • condensation
  • C12H22O11
  • remove water to put together
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15
Q

polysaccharides

A

complex chain of simple sugars

glycogen= animal liver

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16
Q

Starch

A
  • alpha linked glucose chain

- amylose; amlypectin, seeds, fruits, tubers

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17
Q

Cellulose

A
  • beta linked glucose chain
  • mostly in plant cell walls
  • end product is primarily VFA’s
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18
Q

4 major functions of CHO

A
  1. Energy
  2. Nucleic acid
  3. Stored as Fat
  4. Laxative
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19
Q

Lipids (Fats and Oils)

A 
Organic compounds 
 Carbon = 77%
 Hydrogen = 12%
 Oxygen = 11%
 (Percentage of molecular weight) 
 Insoluble in water; soluble in ether

 Room temperature?
- Solid
 Digestibility

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20
Q

Structure of fat

A

Glycerol + 3 fatty acids

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21
Q

Energy content of fat and starch?

A

 Higher than CHO
 1 g of FAT = 9.45 Kcals gross energy
 1 g of STARCH = 4.2 Kcals of gross energy

 Fat = 2.25 times more energy than starch

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22
Q

What is energy? (Calorie)

A

 Calorie = amount of heat required to
increase the temperature of 1 g of
water one degree Celsius
(specifically from 14.5 to 15.5)

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23
Q

Fatty Acids

A

 Chain of C atoms; 2 to 24
 Carboxyl (COOH) group
 Methyl group (CH3)

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24
Q

Saturated Fatty Acid

A
  • No double bonds
  • Higher melting point
  • Animal fat (tallow, lard)
  • more energy = more hydrogen
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25
Unsaturated
- Double bonds - Lower melting point - Vegetable oils
26
 Stearic acid
(C18:0)
27
 Oleic acid
(C18:1)
28
 Linoleic acid
(C18:2)
29
 Linolenic acid
(C18:3)
30
 Arachidonic acid
(C20:4)
31
3 essential fatty acids
``` Linoleic acid Linolenic acid Arachidonic acid do not synthesize in body * need for proper body functions - development stage and health conditions ```
32
7 Functions of Fat
1. Energy 2. Heat Insulation 3. Body protection (skin maintenance) 4. Cell Membranes 5. Hormone precursor (prostaglandins) 6. Immune Function 7. Carrier of fat soluble nutrients (vitamins)
33
Protein
``` Organic compound  Carbon = 53%  Hydrogen = 7%  Oxygen = 23%  Nitrogen = 16%  Sulfur and phosphorus = < 1% ```
34
Where is protein found in plants?
the growing and reproductive parts or body organs and soft structures
35
Synthesizing amino acids by plants and animals
plants can convert amino acids | but animals can not
36
10 Essential amino acids PVT MAT HIL
Ten Essential Amino Acids 1. Arginine 2. Histidine 3. Isoleucine 4. Leucine 5. Lysine 6. Methionine 7. Phenylalanine 8. Threonine 9. Tryptophan 10. Valine taurine
37
Protein Functions (2)
1. Basic structural unit of body tissue | 2. Body metabolism
38
5 things included with the basic structural unit of body tissue
1. Collagen (connective tissue) 2. Contractile Proteins 3. Keratins (hair, hooves) 4. Growth of new tissues 5. Repair of tissue
39
4 things involved with body metabolism
1. enzymes 2. hormones 3. antibodies 4. energy via deamination
40
What is Urea? % of crude protein? % of N?
It is a waste product; end product of metabolism 281% CP 45% N Can feed back to a ruminant because they contain microbes to convert to amino acids No nutrition value alone High energy diet
41
Biological Value (also known as Nutritive value) what does BV100 mean
Desired amount and ratio of essential aa's to meet the animals requirement BV 100 means all of the digested protein is used for metabolism High Quality
42
What is a protected protein?
proteins that pass through with out changing it Microbes will not act on or change them
43
Key facts about Ruminants
Differ in dietary protein requirements Microbial synthesis of aa Process Convert inferior proteins and NPN
44
What is important for a protein to function correctly?
Structure is critically important for function | **a protein must be folded correctly to function properly
45
Prions
 “Infectious”; abnormal shape - how proteins fold; can be infectious  Host’s normal proteins to refold  Transmissable spongiform encephalopathies  Neurological diseases; fatal
46
Essential Amino Acids do what?
alter to form new AA's combined together
47
NPN means?
non-protein nitrogen
48
Characteristics of minerals?
```  Solid, crystalline elements  Inorganic  3 to 5% of animal body  Ca = 50%  P = 25%  All others = 25% ```
49
Mineral Classification
``` 15 Perform essential functions - Macrominerals Ca, P, Mg, Na, Cl, K and S - microminerals Fe, Cu,I, Zn, Se, Mn, and F ```
50
Functions of Calcium
- Skeletal growth - Blood Clotting - Enzyme activation - Muscle Contraction
51
Calcium deficiency symptoms
- Ricketts - Slow growth - Osteomalacia; Softening of bone - Tetany - Thin shelled eggs
52
Functions of Phosphorus
- important for skeletal growth - component of enzyme systems - release of body energy (ATP) - part of DNA, RNA, and cell membranes
53
Phosphorus deficiency symptoms
- rough hair coat - pica; eating non food material (this means you are lacking P) - reduced appetite - Slow growth
54
Sources of Calcium
- milk - legumes (alfalfa, clovers) - ground limestone Ration = 2:1
55
Source of Phosphorus
- milk - eggs - meat - steamed bone meal
56
Functions of magnesium
- Enzyme activator; CHO | - bones and teeth
57
Magnesium deficiency symptoms
- Tetany; muscular twitching, occurs in spring - Anorexia (reduced appetite) - Tissue Calcification
58
Mineral Classification
``` 15 Perform essential functions - Macrominerals Ca, P, Mg, Na, Cl, K and S - microminerals Fe, Cu,I, Zn, Se, Mn, and F ```
59
Functions of Calcium
- Skeletal growth - Blood Clotting - Enzyme activation - Muscle Contraction
60
Calcium deficiency symptoms
- Ricketts - Slow growth - Osteomalacia; Softening of bone - Tetany - Thin shelled eggs
61
Functions of Phosphorus
- important for skeletal growth - component of enzyme systems - release of body energy (ATP) - part of DNA, RNA, and cell membranes
62
Phosphorus deficiency symptoms
- rough hair coat - pica; eating non food material (this means you are lacking P) - reduced appetite - Slow growth
63
Sources of Calcium
- milk - legumes (alfalfa, clovers) - ground limestone Ration = 2:1
64
Source of Phosphorus
- milk - eggs - meat - steamed bone meal
65
Functions of magnesium
- Enzyme activator; CHO | - bones and teeth
66
Magnesium deficiency symptoms
- Tetany; muscular twitching, occurs in spring - Anorexia (reduced appetite) - Tissue Calcification
67
Mineral Classification
``` 15 Perform essential functions - Macrominerals Ca, P, Mg, Na, Cl, K and S - microminerals Fe, Cu,I, Zn, Se, Mn, and F ```
68
Functions of Calcium
- Skeletal growth - Blood Clotting - Enzyme activation - Muscle Contraction
69
Calcium deficiency symptoms
- Ricketts - Slow growth - Osteomalacia; Softening of bone - Tetany - Thin shelled eggs
70
Functions of Phosphorus
- important for skeletal growth - component of enzyme systems - release of body energy (ATP) - part of DNA, RNA, and cell membranes
71
Phosphorus deficiency symptoms
- rough hair coat - pica; eating non food material (this means you are lacking P) - reduced appetite - Slow growth
72
Sources of Calcium
- milk - legumes (alfalfa, clovers) - ground limestone Ration = 2:1
73
Source of Phosphorus
- milk - eggs - meat - steamed bone meal
74
Functions of magnesium
- Enzyme activator; CHO | - bones and teeth
75
Magnesium deficiency symptoms
- Tetany; muscular twitching, occurs in spring - Anorexia (reduced appetite) - Tissue Calcification
76
Vitamins
 Essential  Organic  Present in minute amounts in all foods; required in small amounts
77
Fat Soluble vitamins include
Vitamins A (carotene), D, E (tocopherol) and K.
78
Water Soluble Vitamins
Vitamins B and C
79
Functions and Sources of Vitamin A
Functions of Vitamin A: - Vision - Growth - Immunity Sources of Vitamin A: - Fish liver oils - butter - egg yolk - cheese - liver - green vegetables
80
Functions and Sources of Vitamin D
``` Functions of Vitamin D: - Bone formation Sources of Vitamin D: - Fish liver oils - Fortified milk, - Butter, - Egg yolk ``` **PTH aid together with vitamin D in regulating Ca and P
81
Functions and Sources of Vitamin E
``` Functions of Vitamin E: - Antioxidant - numerous tissues Sources of Vitamin E: - Wheat germ oil - Cereals, - Egg yolk, - Beef liver - High quality forage ```
82
Functions and Sources of Vitamin K
``` Functions of Vitamin K: - Blood Clotting Sources of Vitamin K: - Alfalfa - Spinach - Cabbage - Egg yolk - Fish meal - Pork liver ```
83
Vitamin D Production
7-dehdrocholesterol to cholecalciferol (D3) with light | Ergosterol to ergocalciferol (D2) with plants
84
Nutrient Utilization
``` Maintenance - survival Growth - development Lactation Work - activity Reproduction - egg production - pregnancy Wool growth Health (vigor) ```
85
What is Nutrient Analysis?
Quantitatively measure the composition of a nutrient source far the animal (mathmatically) Nutrient Analysis is important to animal nutrition because feeds differ in their nutrient content and availability.
86
Functions and Sources of Vitamin D
``` Functions of Vitamin D: - Bone formation Sources of Vitamin D: - Fish liver oils - Fortified milk, - Butter, - Egg yolk ``` **PTH aid together with vitamin D in regulating Ca and P
87
Functions and Sources of Vitamin E
``` Functions of Vitamin E: - Antioxidant - numerous tissues Sources of Vitamin E: - Wheat germ oil - Cereals, - Egg yolk, - Beef liver - High quality forage ```
88
Functions and Sources of Vitamin K
``` Functions of Vitamin K: - Blood Clotting Sources of Vitamin K: - Alfalfa - Spinach - Cabbage - Egg yolk - Fish meal - Pork liver ```
89
Vitamin D Production
7-dehdrocholesterol to cholecalciferol (D3) with light | Ergosterol to ergocalciferol (D2) with plants
90
Nutrient Utilization
``` Maintenance - survival Growth - development Lactation Work - activity Reproduction - egg production - pregnancy Wool growth Health (vigor) ```
91
What is Nutrient Analysis?
Quantitatively measure the composition of a nutrient source far the animal (mathmatically) Nutrient Analysis is important to animal nutrition because feeds differ in their nutrient content and availability.
92
Proximate Analysis does not determine what?
does not determine - vitamin content - protein quality - digestibility - palatability (taste) - presence of toxic substances
93
NDF
Neutral Detergent Fiber (NDF) - It is used as an estimate of the amount of forage an animal can consume • Ground, dried sample • Boiled in neutral detergent • solubilizes cell contents • Insoluble residue = Cell wall components = NDF
94
What does NDF contain?
NDF contains - Cellulose - Hemicellulose - Lignin (indigestible)
95
ADF
Acid Detergent Fiber - relates to the ability of an animal to digest their feed stuff • Dried NDF residue is boiled in acid detergent • Solubilizes hemicellulose and cell wall nitrogen • Insoluble residue = Cellulose and lignin = ADF
96
Van Soest Fiber System
more accurately measures the fiber components of feedstuffs using: - Neutral detergent fiber - Acid detergent fiber
97
Calorie
heat requirement to raise 1g water 1 degree C | *kilo calorie (kcal) = 1000 calories
98
TDN
Total Digestion Nutrients - does not account for energy lost as combustible gases and heat increments that occur when a feed is consumed * * Multiplied by 2.25
99
What does ADF contain?
cellulose and lignin | ADF should never be bigger then NDF
100
Partitioning or Use of Energy by the animal | 4 types
* Gross Energy (GE) * Digestible Energy (DE) * Metabolizable Energy (ME) * Net Energy (NE)
101
Gross Energy (GE)
(heat of combustion) reveals total caloric energy in the food being tested – Fecal Energy (10-60%)
102
Digestible Energy (DE)
represented by that portion of the food consumed which is not excreted in the feces GE - FE = DE – Urinary Energy (5%) – Gaseous Energy (5-12%)
103
Metabolizable Energy (ME)
determined by subtracting the energy losses in the feces, urine and combustible gases (primarily methane in ruminants) from the total energy in the feed Heat Increment (15-30%) – Heat of fermentation – Heat of nutrient metabolism
104
Net Energy (NE)
Used for Maintenance, Growth, Lactation & Reproduction (NEm, NEg, NEl).
105
Forms of Energy Loss
- Fecal Energy - Urinary and Gaseous - Heat Increment
106
Amount of kcal in: | Carbohydrate Fat and Protein
Carbohydrate: 4.1 kcal/g Fat: 9.45 kcal/g Protein: 5.65 kcal/g
107
5 Classes of feed
1. Dry forages and roughages 2. Pasture, range plants and forages fed fresh 3. Silages 4. Energy Feeds 5. Protein Feed
108
1. Dry forages and roughages
* < 15% water * > 18% crude fiber or * >35% cell walls ``` •Carbonaceous roughages – Straws (wheat straw) – Stalks (corn stalks) – Weathered grass – Hulls (cottonseed) ``` • -Proteinaceous roughages – Legume hays (alfalfa/clover) – Grass hays (bromegrass/ fescue)
109
2. Pasture, range plants and forages fed fresh
* >15% water * >18% crude fiber •Carbonaceous - Fescue - Orchardgrass •Proteinaceous - Grass-legume mix - Wheatgrass (immature)
110
3. Silages Ensiled
> 15% water; generally 50-70% water Anaerobic fermentation Carbonaceous - Corn silage - Grass silage Proteinaceous - Alfalfa silage - Clover silage
111
4. Energy Feeds
* < 20% protein * < 18% crude fiber or less than 35% cell wall content ``` •Carbonaceous concentrates Cereal grains: Corn Oats Barley Rye Wheat Sorghums: Milo ``` Byproduct feeds: - bran - cobs - molasses Fats: - tallow, lard - oils (soybean, corn)
112
5. Protein Feeds
* > or = 20% protein; < 18% crude fiber * Plant proteins - Soybean meal - Cottonseed meal - Peanut meal •Animal proteins - Dried skim milk - Fishmeal - Bloodmeal - Feathermeal •NPN Urea (281% CP)
113
Feed Additives
• Added to livestock and poultry diets to increase performance * Improved ADG * Improved feed/gain * Decrease in morbidity * Decrease in mortality
114
Benefits of processing feeds
- Handles better in mechanized feeding systems - Improves efficiency of utilization - more palatable - more digestible - alter density of the feed
115
Processes commonly used:
``` • Grinding: reduces particle size - grind medium to fine for swine - grind coarse for sheep and cattle • Grinding to fine: - Wind losses - Digestive upsets (ulcers in pigs) - Poor handling (flow) ``` * Dry rolling or cracking: changes the shape or size of food particle * Pelleting: combination of heat, force and moisture causes feed material to form a ‘pellet’ - Reduced dustiness - Increases palatability - reduces separation - improves handling - generally results in an improvement in feed gain
116
3 Types of Digestive System:
1) Simple monogastric system 2) Polygastric system 3) Monogastric, functional cecum
117
Simple monogastric system
Omnivores and Carnivores
118
Polygastric system Ruminants
Herbivore
119
Monogastric, functional cecum
Herbivore and Omnivore
120
Herbivores
depend entirely on plants
121
Carnivores
consume mostly flesh of other animals
122
Omnivores
consume both plants and flash of other animals
123
Prehension
Grasping and conveying food into the mouth
124
Mastication
Chewing to reduce particle size, mixing with saliva to fascilitate
125
Deglutition
the act of swallowing
126
Regurgitation
the casting up of undigested food
127
Herbivores
depend entirely on plants
128
Carnivores
consume mostly flesh of other animals
129
Omnivores
consume both plants and flash of other animals
130
Prehension
Grasping and conveying food into the mouth
131
Mastication
Chewing to reduce particle size, mixing with saliva to fascilitate
132
Deglutition
the act of swallowing
133
Regurgitation
the casting up of undigested food

Animal Science (2 decks)

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