Exam 1 material Flashcards
(267 cards)
1
Q
The sum of the processes in an animal by which food substances are consumed, metabolized, and waste products are eliminated.
A
Nutriton
2
Q
Any material that aids in the support of life in a normal healthy animal
A
Nutrient
3
Q
Any product, whether of natural or synthetic origin, that when properly used in the diet has nutritional value
A
Feed and Feedstuff
4
Q
corn, wheat, alfalfa, soybeans, and potatoes are examples of what feed/feedstuff
A
Natural feed/feedstuff
5
Q
soybean meal, wheat germ meal, alfalfa leaf meal, distiller dried solubles are examples of what kind of feedstuff
A
Natural, processed feed/feedstuff
6
Q
a pure nutrient such as vitamin E is an example of what kind of feed/feedstuff
A
synthetic feed/feedstuff
7
Q
what are the classes of nutrients
A
- protein
- carbs
- lipids
- vitamins
- minerals
- water
8
Q
what is the difference between soybean and soybean meal
A
soybean: has anti-nutritional factor called trypsin, needs denatured, high in oil
soybean meal: fed to livestock, easier digested
9
Q
a combination of feedstuffs
A
diet
10
Q
amount of feed consumed by (or provided to ) an animal in a 24 hr period
A
ration
11
Q
a feed or feed mixture used with another feed or feed mixture to improve the nutritional balance of a diet
A
supplement
12
Q
what are the three ways to use a supplement
A
- mix with other ingredients
- feed free choice
- feed undiluted
13
Q
a feed stuff which supplied nutrients high in energy and contains < 18% (less than) fiber as crude fiber
A
concentrate
14
Q
a feedstuff containing >18% (more than) fiber as crude fiber
A
roughage
15
Q
what kind of diet does ruminant animals do well on
A
roughage
16
Q
the physical and chemical reactions feedstuffs undergo from intake to absorption from the gut
A
digestion
17
Q
how many steps are in digestion
A
Three
1. Mechanical
2. Chemical
3. enzymatic hydrolysis
18
Q
movement of nutrients from the GI tract through the gut wall into the lymph system, bloodstream, and cells
A
absorption
19
Q
movement of nutrients from absorption site to cells of the body
A
distribution
20
Q
what is the true stomach in ruminant animals
A
abomasum
21
Q
what is the true stomach in chickens
A
proventriculus
22
Q
the chemical processes that nutrients undergo after absorption
A
metabolism
23
Q
any constructive process by which simple substances are converted into more complex substances
A
anabolism
24
Q
any destructive process by which complex substances are converted into more simple compounds
A
catabolism
25
biocatalyst, secreted by living cells, which activate and/or accelerate chemical reactions
enzymes
26
many enzymes have these two things
coenzymes
cofactors
27
these activate the enzyme (many minerals) and are inorganic
cofactors
28
these function in conjunction with enzymes; are not permanent parts of the enzyme
often act as intermediate carriers of electrons or as functional groups for the transport of chemical moieties
organic molecules
coenzymes
29
what does a catalyst do
reduce activation energy
30
what does the stomach produce
HCl
Pepsinogen
Intrinsic factor
31
the inactive form of protein enzymes
zymogen
32
what % does the rumen of a ruminant animal occupy
70-75%
33
chemical agents synthesized by particular parts of the body which are carried by the blood to other parts of the body where they elicit a physiological response by action on specific tissues or organs
travel through the blood
play a role on how the pancreas functions/how much is released
hormones
34
what order are the steps the body goes through from feed to waste
feed
digestion
absorption (as nutrients)
distribution
metabolism
production
waste
35
what is Ash on a composition chart
total mineral content
36
plants make use of CO2, H2O, nitrates and mineral salts to form what and why?
carbs
fat
protein
***need these components to build their body
37
the main constituent of animals
protein (usually in the young and thin)
38
the main constituent in plants
carbs
39
structure component in animals
mineral, protein (bones and muscle)
40
structure component in plants
carbs (cellulose)
41
energy storage component in animals
fat (lipid)
42
energy storage component in plants
carbs (starch)
43
what is the animal form of carb/starch
glycogen
44
what mineral matter makes up most of an animal's body
Ca
P
45
what percent of an animals body is ash
70%
46
what percent of a plant is ash
1-2%
47
are Ca and P commonly in plants
no, seldom over 1-2%
48
for cattle on roughage diets what supplement do they require
must supply P
49
for cattle on a concentrate diet, what supplement do they need and why
must supply Ca and P
animal on this kind of feed is constantly growing at a fast rate
50
the younger the plant, how does it affect digestibility?
higher digestibility
51
anything with a protein value higher than 47% means
it is an animal product
52
what plant has the highest protein value
soybean
53
if phytic acid/phytate is present, what product is it
plant
54
if the Ash/Ca/P value is more than 5%, what kind of product is it
animal
55
if Ca/P/Ash is less than 2% what product is it
plant
56
products remaining after, or developed form that which remains after, processing of commodities of other processes
byproduct feeds
57
the meat industry makes what byproducts
meat and bone meal
blood meal
tankage
feather meal
58
the milling industry makes what byproducts
wheat midds
wheat bran
59
the brewing industry makes what byproducts
distillers dried grains
60
the oil industry makes what byproducts
soybean meal
fish meal
peanut meal
61
the "sweet" industry makes what byproducts
ice cream wash
waste chocolate
62
the bakery industry makes what byproducts
cookie meal
dried bakery product
63
the fruit beverage industry makes what byproducts
dried citrus pulp
dried tomato pulp
64
byproducts resulting from the agricultural industry
harvest residue: stalk, vines
waste: ensiled poultry litter
65
as dry matter increases, what happens to the moisture
decreases: inverse relationship
66
different food habitats are associated with
diverse alimentary systems (digestive systems)
67
what is unique to a chicken's digestive tract
more than one cecum
proventriculus
crop
gizzard (ventriculus)
duodenal loop
68
what is the significance of Meckel's diverticulum
marks the end of the jejunum and the start of the ileum
also called the yolk stalk; where the yolk attaches
69
how can you tell which part of the intestine is the duodenum
vascularization is higher; redder in color
70
what is the function of the GI tract?
- external environments; must afford protection from microbial infection
-must transport ingested food
-must solubilize nutrients
- must absorb nutrients
-must excrete undigested residue and metabolic waste
71
digestive tracts vs. digestive system
digestive tract: the tube from the mouth to anus; food passage
digestive system: digestive tract and all the accessory organs that help with digestion like pancreas and liver
72
chewing, GI tract contractions, and gizzard in birds are for what kind of digestion
mechanical digestion
73
HCl and bile salts (gall bladder) is important for what kind of digestion
chemical
74
macromolecules (proteins, starch, cellulose, hemicellulose, nucleic acids) are broken down into constituent parts for what kind of digestion
enzymatic hydrolysis
75
what are the two basic types of digestion?
simple hydrolytic
fermentative
76
carnivorous animals and animals relying largely upon the stomach and small intestine for digestion have relatively __________ fermentation and rely on ___________
little; rely upon their own enzymes for hydrolysis of food macromolecules
77
herbivorous animals depend _____ upon fermentative digestion carried out by their GI tract __________.
Have spacious fermentation vat somewhere in their GI tract
largely; microorganisms
78
What does the headgut consist of
mouth
teeth
tongue
beak (chickens)
79
What does the foregut consist of for everything besides a chicken
stomach and a little of the esophagus
80
What does the foregut consist of for a chicken
crop (temporary storage)
proventriculus (true stomach)
gizzard
81
role of the liver
makes biles
emulsify fat
82
what makes up the GI system
GI tract, pancreas, liver
83
what does the midgut do
its where absorption and digestion take place
"powerhouse for everything"
divided into three sections: D,J,I
84
what marks the end of the midgut
the ileo-ceca-colonic-junction
85
what is the main event that occurs in the duodenum
mainly digestion takes place here
where pancreas dumps its content
86
what is the main event that occurs in the jejunum
majority of absorption occurs here
87
what is the main event that occurs in the ileum
2-5% of absorption of phosphorus happens in the proximal section
88
who is the father of medicine
Hippocrates
89
what did Lind demonstrate
juice of citrus fruits cured scurvy
90
who is the father of nutrition
Antoine Lavoisier
91
who developed the first feeding standard
Thaer
92
who is J.B Boussigault
advocated for the use of iodine to prevent gotier
93
who is William Beaumont
pioneer in the study of gastric digestion in man
94
who is william prout
stated that there 3 great principles that met an animals need in addition to minerals
1. sacchrine (CHO)
2. oily (lipid)
3. albuminous (protein)
95
who is charles j chossate
demonstrated that diet of wheat and water needed supplemented with calcium
96
who is juston von liebig
published Animal Chemistry or Organic Chemistry in Its Application to Physiology and Pathology
97
who are lawes and gilbert
team formed and started the rothamstead experiment station in england
98
who are henneberg and stohman
worked at Weende experiment station in germany
developed the proximate analysis to evaluate feedstuffs for non-ruminant animals
feedstuff was divided into 6 groups:
1. water
2. ether extract
3.crude fiber
4. ash
5. protein
6. NFE
99
who is Rubner
actively engaged in energy metabolism
showed that carbs and lipids were interchangeable in metabolism for energy
100
what did Tappeiner establish
he said it was not gastrointestinal enzymes that were breaking down fiber in a ruminant
suggested that microflora was the digesting agent
101
Leviticus 11:3
you may eat any animal that has a split hoof completely divided and that chews cud
102
Jeremiah 14:6
wild donkeys stand on the barren heights and pant, their eyesight fails for lack of pasture
blindness due to vitamin A deficiency
103
what relationship did Eijkman demonstrate
relationship between rice polishing and beriberi in hens
104
what did babcock, hart, humphrey, steenbock, and McCollum demonstrate
opened way to vitamin era by showing an experiment where cattle fed wheat were vitamin A deficient
105
what term did casimir funk establish
vitamines
106
what did McCollum and Davis discover
fat soluble A in animals fats, butter, and fish oil
107
the role of what vitamin was defined for rickets
vitamin D
108
the university of wisconsin recognized
essential trace minerals
nutritional anemia can be prevented by iron and copper
109
rose at illinois started what era
amino acid era
classified amino acids as essential and nonessential
110
what did burroughs at iowa state demonstrate
value of diethylstillbestrol for improving gains in cattle and sheep
growth stimulation from hormones
111
why does a carnivore have a lot of digestives juice
they eat a lot of meat (protein) and you need a sufficient amount in order to break it down
112
what does the portal vein do
transport de-oxygenated blood
113
what does the hepatic portal vein do
transport blood from intestine to liver containing nutrients (amino acids, glucose, vitamins)
114
villi
Tiny hair-like projections that line the inside of the small intestine
115
what is the role of villi
responsible for absorption
116
what does SGLT-1 stand for
sodium dependent glucose transporter 1
117
goblet cells
found in the small intestine; secrete mucus/mucin
118
what is the role of mucus in the stomach
helps defend intestine from bacteria/high acidic environment
lubricant
food passage
119
where are the youngest cells located in the small intestine
crypt epithelium/crypt lumen
120
where are the more mature cells found in the small intestine
at the top, as the cells grow the mature move out and differentiate until they eventually "slough off" into the GI tract
121
glucose range for cattle
40-70
122
glucose range for sheep
30-50
123
glucose range for swine
80-120
124
glucose range for horses
60-110
125
glucose range for chickens
130-290
126
glucose range for humans
70-115
127
blood chemical: serum protein
total serum protein
albumin
globulin
128
blood chemical: other whole blood components
total nonprotein N
urea N
uric acid
amino N
lactic acid
glucose
129
blood chemical: serum components
total cholesterol
calcium
phosphorus
magnesium
potassium
chloride
130
What kind of relationship do ruminants have with their microbes
symbiotic; both gain
131
what do the microbes do in the rumen for a ruminant
make the energy in cellulose available
synthesize B vitamins
utilize nonprotein nitrogen or poor quality dietary protein (will make it high quality)
132
what is the negative aspect of microbes in the rumen
carbon dioxide and methane are produced in large quantities
133
what are the kinds of microbes in the rumen
bacteria
protozoa
134
types of secretions that aid in digestion
enzymes
saliva
acids/bases
biliary secretions
hormones
135
properties of saliva
lubricant: has mucin (protein) that functions as a lubricant
pigs and humans have amylase (which aids in starch digestion)
saliva in ruminants serves as a buffer (bicarbonate and phosphate)
salivary glands rich in buffer and mucus
136
pH of saliva in cow, horse, pig
cow: 8.2
horse : 7.5
pig: 7.3
137
what stimulates saliva
psychic reflex
food in mouth
in ruminants, stimulation of the cardiac region of the stomach by tactile stimuli
138
what acid/base secretions aid digestion
HCl (gastric secretion)
HCO3- (pancreas)
139
what biliary secretions aid digestion
bile salts
buffers (fix pH)
140
what salts are in biliary salts
cholic acid
deoxycholic acid
chenodeoxycholic acid
lithocholic acid
141
main hormones that aid in digestion
gastrin
secretin
CCK (cholecystokinin)
somatostatin
142
hormone origin: gastrin
pyloric antrum of the stomach OR abomasum of ruminants
143
hormone origin: secretin
duodenal mucosa
144
hormone origin: CCK
duodenal mucosa
brain
145
hormone origin: somatostatin
abomasal antrum and duodenum
nerve cells GI tract
146
releasing mechanism of gastrin
vagal nerve stimulation
food in the stomach
stomach tension
147
releasing mechanism of secretin
acidification of duodenum
peptones in the duodenum
148
releasing mechanism of CCK
long chain fatty acid
amino acids
peptones
149
releasing mechanism of somatostatin
vagal stimulation
changes in the composition of intestinal chyme
150
function of gastrin
stimulation of acid secretion by gastric glands
151
function of secretin
stimulation of volume and bicarbonate outputs of pancreatic secretion and in some species of bile
152
function of CCK
contraction of gallbladder and pancreas
stimulates the synthesis of pancreatic enzymes
inhibits gastric acid secretion
enhances insulin release
may induce satiety (fullness)
153
function of somatostatin
inhibits the release of gastrin, secretin, and CCK
inhibits ion transport in intestine
154
what does the liver secrete
lactase
155
what does the liver secrete
bile
156
what does the pancreas secrete
pancreatic amylase
trysinogen
chymotrypsinogen
lipase
157
what does the stomach secrete
HCl
pepsinogen
158
what does the proventriculus secrete
pepsinogen (birds)
159
what does the mouth secrete in pigs/humans
salivary amylase
160
function of lactase
breakdown lactose
161
function of bile
fat emulsification
162
the function of trypsinogen and chymotrypsinogen
break down protein and peptides
163
function of pancreatic amylase
break down starch
164
function of lipase
break down fats
165
function of pepsinogen
break down protein
166
function of HCl
activates pepsinogen
167
the function of salivary amylase
breakdown glycogen, starch, and dextrin
168
enzyme of maltose, lactose, sucrose
maltase
lactase
sucrase
169
enzyme of starch, glycogen, and dextrin
amylase
170
origin of maltase, sucrase, lactase
small intestine
171
origin of amylase
saliva
pancreas
172
enzyme for lipids
lipase
173
enzymes for milk proteins
rennin
174
enzymes for protein breakdown
pepsin
175
enzymes for protein breakdown products
trypsin
chymotrypsin
carboxypeptidase
aminopeptidase
dipeptidase
176
enzymes for nucleoprotein
nucleotidase
nucelosidase
177
origin of lipase and rennin
gastric mucosa
pancreas
(rennin is found in gastric mucosa of a young calf)
178
origin of pepsin
gastric mucosa
179
origin of trypsin, chymotrypsin, carboxypeptidase
pancreas
180
origin of aminopeptidase, dipeptidase, nucelotidase, and nucelosidase
small intestine
181
product of digestion for: amylase
maltose
glucose
182
product of digestion for: maltase
glucose only
183
product of digestion for: lactase
glucose
galactose
184
product of digestion for: sucrase
glucose
fructose
185
product of digestion for: lipase
monoglycerides
glycerol
fratty acids
186
product of digestion for: rennin
coagulates milk proteins
187
product of digestion for: pepsin
polypeptides
188
product of digestion for: trypsin
peptides and proteoses
189
product of digestion for: chymotrypsin
peptides only
190
product of digestion for: carboxypeptidase and aminopeptidase
peptides
amino acids
191
product of digestion for: dipeptidase
amino acids
192
product of digestion for: nucleotidase
nucleotides
nucleosides
193
product of digestion for: nucleosidase
purines
phosphoric acid
194
what does the hindgut consist of in chickens
ceca (2)
colon
cloaca
195
what does the hindgut consist of in all other animals besides chickens
colon
196
digestibility
amount of nutrients and or energy that is unaccounted for in the feces
197
equation for digestability
[(Intake-Output)/ Intake] *100
198
factors affecting digestibility
species
age of animal
physical nature of feed
level of intake
chemical nature of feed
199
factors affecting nutrient requirements
stage of growth
size of animal
environment
heredity
disease
activity
condition of animal
species of animal
200
how does overeating affect digestibility
decreases digestibility
201
for each percent over crude fiber content causes what to happen
digestibility to decrease
202
as fiber increases, what happens to digestibility
decreases because the system is overloaded and microbes cant keep up
203
as crude protein increases, what happens to digestibility
increases
204
as minerals increase, what happens to digestibility
decrease
205
as fat increases, what happens to digestibility
decreases in ruminants
206
as antibiotics increase, what happens to digestibility
increases
207
3 main exogenous enzymes
phytase
carbs
protease
208
determination of feeding value: group feeding or feedlot trials
Pros and cons
pro: quick, easy, practical
con: loss of precision, costly, no info on intermediate processes
209
determination of feeding value: individual feeding
Pros and cons
pro: quick, easy, practical
con: loss of precision, costly, no info on intermediate processes, lots of labor
210
determination of feeding value: digestibility/balance studies
Pros and cons
pro: more exact info, info about intermediate processes, fewer animals needed
con: lots of labor, individual variation
211
process of digestion trials
diet is mixed and analyzed
constant amount of feed is given daily
feces collected, weighed and analyzed
212
Digestibility by difference equation
Digtest = Digbasal+test - (Digbasal * %basal)/ %test
213
indicator method of digestability
also called index
use some indigestible substance to quantify either the feed intake or feces produced
214
an ideal indicator does what
1. totally indigestible
2. totally unabsorbed
3. no pharmacological action on the GI tract of the animal
4. passes through the GI tract at a uniform rate
5. easily determined or analyzed
6. preferably is a natural constituent of the feed
215
indicator method of digestibility equation
(conc. ind. feed) (feed intake) = (conc. ind.feces) (feces)
216
common indicators
Cr2O3
SiO2
Fe2O3
Lignin
Plant chromagens
Polyethylene glycol
Dual indicators
Ti2O
217
Carbohydrates function as _______ sources for the body
energy
218
The 3 classes of nutrients that supply energy:
1. CHO - most important
2. Fat (lipids) - second in importance
3. Protein (amino acids) - main function is building
blocks for protein but do provide energy
219
photosynthesis
6CO2 + 6H2O + 673 kcal ⇒ C6H12O6 + 602
220
monosaccharides are also called
simple sugars
221
HEXOSES - (C6H12O6)
play a significant role in nutrition both as food components & as products of body metabolism
222
Glucose
Occurs free in nature; also called dextrose. most important hexose in nutrition:
a. Principle energy source in the blood
b. Principle energy source metabolized by body
c. Principle component of starch and cellulose
Prepared commercially by hydrolysis of cornstarch
- used for various fermentations.
223
Galactose
Does not occur free in nature, only as part of a disaccharide.
224
Fructose
A ketohexose, occurs in small amounts in fruits, honey and plant juices; the sweetest of all sugars
225
Mannose
Occurs in plants as mannans (hexosans, gums)
226
list of HEXOSES
1.Glucose
2.Galactose
3.Fructose
4. Mannose
227
PENTOSES - (C5H10O5)
Very small amount in free form - occur primarily as pentosans (chains of pentoses).
228
Arabinose
Little significance; in polymer form - a
component of gums (from trees); gum arabic.
229
Xylose
Trace in free form; major component of some pentosans; hydrolysis of fibrous materials such as hay, oat hulls, corn cobs, woods yield xylose in modest amounts.
230
Ribose
Little in free form, but very important in animal; a component of ATP, ADP, riboflavin, RNA, DNA (deoxyribose); can be synthesized by animal for these components, therefore it is not an essential
nutrient.
231
TRIOSES
Important as intermediates in metabolism of CHO, but do not occur in nature.
232
list of PENTOSES
Arabinose
Xylose
Ribose
233
the chemical basis of nutrition, and that energy (heat) was derived from the oxidation of food was created by who
Antoine Lavoisier
234
discovered that a calcareous supplement was needed to produce eggs that did not break
George Fordyce
235
list of disaccharides
maltose
sucrose
lactose
cellobiose
236
polysaccharides
most important group in nutrition from standpoint of quantities
237
starch
reserve form of energy of most plants
two types: amylose and amylopectin
238
dextrin
doesn't occur naturally
intermediate in the hydrolysis of starch
239
glycogen
animal starch
found in liver and muscles
240
cellulose
most abundant carb on earth
a part of all plants
Mammals don't produce an enzyme to hydrolyze this molecule
241
inulin
polymer of fructose units
in onions, garlic, dandelions
242
lignin
not a carb but has similar characteristics
highly indegestible
decrease utilization of other nutrients
243
nutrient in this class of nutrients are all inorganic _________
minerals
244
on an as-is basis (ground meat), water is the most abundant class of nutrient (in %) in the body of the animal
TRUE OR FALSE
TRUE
245
as a plant matures (grows older) the dry matter content of the plant decreases
TRUE OR FALSE
FALSE
246
the midgut consists of what three sections
duodenum
jejunum
ileum
247
gastric secretions consist of
HCl and Pepsinogen
248
digestive enzymes of nonruminant animals
α−amylase
α-dextrinase (α-1-6 linkages)
maltase, sucrase, lactase
249
digestive enzymes of ruminant animals
cellulase
250
nonruminant digestion
mouth
salivary gland
pancreas
small intestine
large intestine and cecum
251
in a nonruminant animal, the jejunum and ileum absorb what three things
glucose
fructose
galactose
252
in nonruminant animals what is the predominant CHO and what is its end product
starch; glucose
253
ruminant digestion
mouth (little amylase)
rumen
254
microbial benefits provided to the ruminant
digest cellulose
synthesize protein
synthesize B vitamins
saturate fats
255
rumen benefit to microbes, ideal environment because
a ready source of nutrients
removal of end products
anaerobic environment
256
too much readily fermentable CHO causes
forms too much lactate, pH drops
die of acidosis/ founders
257
Percent Digested in Rumen
Sugar, Starch 90-100%
Hemicellulose 60-90%
Cellulose 40-80%
Lignin None
258
Horses, Rabbits
combo of ruminant and nonruminant
digestion follows normal CHO digestion as in nonruminant
followed by microbial digestion in the
cecum/large intestine
VFA production absorbed from cecum and instesting
259
Poultry-chicks, turkeys, etc.
Similar to other nonruminants except no lactase activity
2 ceca - (no nutritional significance)
260
insulin
stimulates cellular uptake of glucose
stimulates glycogenesis (i.e. glycogen synthesis)
increase cellular oxidation of glucose
261
diabetes
insufficient insulin
high blood glucose
262
glucosuria
glucose in urine
associated with excessive weightloss
263
Glucagon
glycogenolysis in liver and release
of glucose to circulation to INCREASE blood sugar
264
Epinephrine (adrenaline)
from the adrenal gland causes liver and muscle glycogenolysis
265
LIVER
First important step
Acts to help control the rate at which nutrients go into circulation
many reactions occur in the liver though
the liver only needs a small % of absorbed nutrients
266
glycogenolysis in the liver
glycogen converts to glucose
267
glycogenolysis of muscle
glycogen to lactic acid to blood to liver into GLUCOSE
