Cards Flashcards
(38 cards)
What is the essential FA for poultry?
Linoleic acid it is converted to arachidonic acid
List the signs of a FA deficiency
Skin lesions, hair loss, reduced growth rate, fatty liver disease
What are the factors affecting amino acid requirements?
Maintenance (BW+temp), growth rate, sex, feed form
List the essential AA for poultry
PVT TIM HALL
What role does HCl and pepsinogen serve in gastric digestion?
HCl is secreted by parietal cells in the Proventriculus. HCl lowers the pH which is necessary to activate pepsinogen into Pepsin. Additionally low pH stimulates the denaturation (unfolding) of proteins to allow access for digestive enzymes. Pepsinogen is the zymogen inactive precursor of pepsin that is releases by cheif cells. Pepsin is a proteolytic enzyme that functions to cleave proteins into polypeptides.
List the order of toxicity for AAs.
Many times he payed Curtis Lowe in very likable tips.
List the functions of phosphorus.
Phosphorus is ubiquitous in the body. It is critical to bone formation, energy metabolism, protein synthesis, and many enzymes.
Explain the process of protein digestion/absorption from the Proventriculus to the small intestine.
In the Proventriculus HCl lowers the pH causing denaturation of proteins and the conversion of pepsinogen to pepsin, a proteolytic enzyme which cleaves proteins into polypeptides. In the gizzard grinding destroys the physical integrity of feedstuffs reducing particle size and increasing enzyme access. The pancreas secretes bicarbonate raising the pH to allow optimal functioning of enzymes including proteases in the small intestine. Zymogens such as trypsinogen, chymotrypsinogen, proelastase, and procarboxypeptidase are produced by cells and released. Trypsinogen is converted by enteropeptidase to trypsin which activates the other zymogens. The activated proteases cleave proteins at specific AA residues. Free AA are absorbed In the jejunum and upper ileum through passive transport or specific carriers depending on the AA.
Discuss the role of nitrite and nitrate with water quality and the implication to poultry.
Nitrate NO3- and nitrite NO2- are forms of nitrogen that may exist in water due to nitrogenous fertilizers, manure,, leaking from septic tanks, and contamination of runoff water. Nitrate itself is not very toxic but may be converted to nitrite by intestinal organisms which is very toxic. Nitrate interferes with the ability of hemoglobin to transport oxygen in the blood. The maximum acceptable level of nitrate in water sources for poultry is 45 ppm. The acceptable level of nitrite in water for poultry is 4ppm.
Describe the poor utilization of carbohydrate fractions in SBM by the bird.
SBM is 36% carbs the majority of which are NSPs that are poorly digestible in poultry. Additionally SBM contains 10 % free sugars such as stachyose and raffinose. These sugars contain alpha-1,4 galactosidic linkages which can not be digested by the bird as it lacks the alpha- 1,4 galactosidase enzyme required to break this bond. These NSPs can be fermented by microbes in the guy however the lack of an extensive hind gut in poultry not only reduces fermentative capacity but also the ability to absorb fermentation products. For this reason poultry obtain 27% less metabolizable energy from SBM than pigs.
Describe the process of fat digestion.
In the small intestine pancreatic lipase preferentially cleaves the 1 and 3 positions of a triglyceride releasing fatty acids. This requires the presence of coenzyme colipase. Bile salts surround the fats solulbulizing them in the aqueous environment of the intestine and allowing increased access by lipase. The free FA and monoglycerides are solulbulized in micelles which are absorbed into enterocytes disassembled the reassembled into chylomicrons for transport to the liver. FA may be used for energy stored or bound to proteins and transported in the blood
What are the signs of phosphorus deficiency?
Poor growth, fragile bones, poor egg shell quality
List the functions of calcium.
Bone formation, blood coagulation, cell membrane permeability, nervous system, muscle contraction, egg shell formation
Signs of calcium deficiency?
Reduced performance, rickets, osteomalacia, muscle tetany, reduced egg shell quality and egg production, higher basal metabolic rate
Discuss common problems with SBM
Raw SBM contains trypsin inhibitors that block the conversion of trypsinogen to trypsin. Over cooking of SBM creates maillard rxn complexes with Lys and Arg. SBM contains 36% carbs that are not we’ll utilized by poultry due to a lack of alpha- 1,4 galactosidase.
Describe benefits and limiting factors of using DDGS
Can be cheap. Can sometimes have high energy and protein content. High in available P 2/3 available vs 1/3 in corn
Variable ingredient price, feed milling and transporting issues, poor pellet quality, overcooking, poor pellet production rate, low starch, high fiber
Why are fats and oils added to poultry diets?
Supplemented at 1-3% as an excellent source of energy, can be used to change FA profile of eggs, source of essential FA for the bird, required for absorption of fat soluble vitamins, increasing pelleting throughput
How does fat oxidation affect animal performance?
Increased oxidation decreases fat soluble vitamin potency, reduces cell membrane stability, decreases ME, and reduces feed intake due to poor palatability of rancid fat.
Limitations of using bakery meal
Nutrient variability( sodium, ME, fat content) sources/ products changes frequently creating difficulties in formulation
Unacceptable mixer profile
Worn equipment, build up of residue from fat or oil, insufficient mix time, weighing errors, filling mixer below or above capacity, order of added ingredients
Difference between 2 and 3 corn
2 maximum ( .2% heat damaged, 5% total damage, 3% foreign material/ broken kernel. 3 maximum .5% heat damaged, 7% total damaged, 4% foreign material/ broken kernel
What nutrients are analyzed on finished feeds weekly?
Cp, fat, moisture, ca, p, Na
Discuss the difference between assays for protein quality in SBM.
Protein solubility in potassium hydroxide is easily conducted and gives reproducible results. > 85% under processing and < 70% over processing.
Urease activity is a measurement of an enzyme urease that breaks down at the same rate as trypsin inhibitor, which is a good test for under processing but a bad test for over cooking.
Orange G binding capacity uses a dye that binds protein content. This is a poor test b/c it changes very little with increasing temp
Discuss advantages and dis advantages of TME assays
They are fast, inexpensive, and require little labor.
Disadvantages include the use of a mature rooster which may produce energy values that are less accurate for young broilers. Cecectomy may be required. And the diet contains only one test ingredient.
