Nutrition and Feed Resources Flashcards
(154 cards)
1
Q
What is the body composition of animals on average?
A
60% water, 16% protein, 2-20% fat, 4% ash (carbon, phosphorus, potassium)
2
Q
What do animals require?
A
water, energy, protein, vitamins, minerals
3
Q
What are the types of nutrient classes?
A
water, carbohydrates, fat, protein, vitamins, minerals
4
Q
How much water can an animal lose before death? What animal is the exception?
A
10%; camels
5
Q
What is the most important nutrient?
A
water
6
Q
How much water can a camel lose before death?
A
up to 25%
7
Q
How much water can camels intake?
A
more than 100 liters (more than 25 gallons)
8
Q
What function does water serve for the body?
A
transport, lubrication, cooling (species dependent)
9
Q
What happens when over 10% of water is lost?
A
heat stroke, high body temp., death
10
Q
How must water provided to animals be?
A
clean, fresh, available ad libertum, water needs increase at temperatures above 70 F, water intake drops at below 20 F, ideal water temperature is between 45-55 F
11
Q
Why does water intake drop at lower temperatures?
A
they are retaining the water
12
Q
What are the major sources of energy?
A
concentrates (for monogastrics) and roughages (for ruminants)
13
Q
In what form does energy primarily take?
A
carbohydrates and lipids
14
Q
What is the most limiting nutrient? apart from what?
A
energy; water
15
Q
Energy chart
A
Gross Energy->(fecal)->Digestive Energy->(urine/gasses)->Metabolic Energy->(heat)->Net Energy->Maintenance->Production
16
Q
In the energy chart what is maintenance?
A
energy needed to maintain daily physiological activity
17
Q
In the energy chart what is production?
A
producing milk, eggs, work
18
Q
How is energy lost in the energy chart?
A
through the production of fecal, gasses, heat, urine
19
Q
What is used as an energy source or is converted to storage forms?
A
glycogen in muscle and liver, fat
20
Q
What are fats more energy dense than? By how much?
A
carbohydrates, 2.25
21
Q
What do ruminants use as their energy source?
A
Volatile fatty acids (NOT sugar): acetate, propionate, butyrate
22
Q
What are the three feed classes?
A
roughages, concentrates, feed additives
23
Q
What are roughages high and low in?
A
high in fiber, low in energy
24
Q
What is a crude protein?
A
the amount of protein of animal feed or specific food
25
What are the two types of roughages? How much crude protein do they have?
Carbonaceous (less than 10%), Proteinaceous (more than 15%)
26
What is the importance of roughages?
feed microbes, maintain gastrointestinal tract (GIT), influence rate of passages
27
What are proteinaceous?
legumes
28
What are examples of proteinaceous?
alfalfa and clover
29
What are proteinaceous in a symbiotic relationship with? What does it do?
rhizobium spp.; fix nitrogen
30
What are carbonaceous?
grasses
31
What are examples of carbonaceous?
Bermuda, fescue, orchardgrass, timothy, crop residue
32
____passes through the gut faster than ____.
pelleted foods; fibrous feedstuffs
33
Concentrates are high in what and low in what?
high in energy, low in fiber
34
What are the two energy sources of concentrates?
plant sources (seeds/tubers), high variation energy grains
35
How much crude protein does protein in concentrates have?
35-90%
36
What are examples of animal sources of proteins in concentrates?
eggs, insects, fish meal, blood meal
37
What are the two types of protein sources in concentrates?
animals and plants
38
What are the plant sources of protein in concentrates?
oil seeds, nuts, sunflower seeds, corn, soybean
39
What is the number 1 source of plant protein?
soybeans
40
Concentrates: increasing processing=___________
increasing digestability
41
Roughages: increasing processing=____________
increasing digestibility
42
What are benefits of processing concentrates?
break seed coats (expose nutrient rich endosperm), increase surface area (increase chemical/fermentation)
43
What are the negatives of processing concentrates?
increase rate of passage
44
What are the benefits of processing roughages?
increase surface area (increase fermentation)
45
What are the negatives of processing roughages?
increase rate of passage, increase rate of passage of any concentrates, loss of gastrointestinal tract (GIT) integrity- colic
46
What is colic?
stomach/intestine muscle that allows free passage gets paralyzed and results in blockage
47
What are proteins composed of?
amino acids
48
What elements does protein contain?
C, H, O, N, and S
49
What is the N content in proteins on average?
16%
50
How many amino acids are in animal proteins
20
51
What do proteins do?
contain the essential amino acids needed
52
What is an essential nutrient?
a nutrient the body cannot synthesize itself
53
What can't happen without amino acids?
growth
54
How many codons are there?
64
55
What is the start codon?
AUG
56
What are the stop codons?
UAA, UAG, UGA
57
What do the codons do?
they combine and make the different types of amino acids
58
What are the 20 amino acids?
Alanine, Arginine, Asparagine, Aspartic Acid, Cysteine, Glutamine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Valine
59
What are the essential amino acids?
Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine, Arginine, Leucine, Lysine
60
What are the 2 types of plant concentrate protein sources?
soybean meal, cottonseed meal
61
What plant source used most as a source of amino acids?
soybeans
62
What is the crude protein concentration on soybean meal?
44 or 49%
63
How is soybean meal made?
soybeans are heated to 60 C and then are dried and crushed to extract the oil, the oil-less beans are then toasted
64
What negative thing does soybean meal contain?
antinutritional factor called Trypsin Inhibitor
65
What is the trypsin inhibitor?
inhibitor binds to the digestive enzyme that breaks down proteins in the small intestines, and prevents it from producing pepsin
66
What is pepsinogen?
secreted by stomach wall and is converted into pepsin enzyme
67
What is chymotrypsin?
a digestive enzyme that breaks down protein in the small intestine
68
Once processed, soybeans are ________.
highly digestible; processing removes the trypsin inhibitor
69
What crude protein concentration does cottonseed meal have?
44%
70
What negative thing does cottonseed meal have?
an antinutritional factor called Gossypol
71
What is gossypol?
is poisonous and can negatively affect the animal
72
How is gossypol removed?
removed from cottonseed meal through solvent extraction
73
What happens if the crude protein of cottonseed meal goes beyond the acceptable level?
poultry can produce brown yolks
74
What are the 3 types of animal protein sources?
bloodmeal, fishmeal, and meat meal
75
How is bloodmeal produced?
blood from slaughterhouses is collected and then boiled and salted
76
What is the crude protein of bloodmeal?
up to 80%
77
Can a lot of bloodmeal be fed?
not, it can result in the animal having diarrhea
78
What is the crude protein of fishmeal?
up to 75%
79
How is fishmeal produced?
fish cooked and ground up
80
What does fishmeal contain?
essential amino acids
81
What is the crude protein of meat meal?
depends on the part of the animal and how much meat was used
82
What does the USDA limit in terms of protein sources?
the amount of animal protein sources that can be fed to animals
83
What is an example of the USDA limiting protein sources?
fishmeal cannot be more than 5% of poultry's diet because it makes eggs taste and smell fishy
84
Are animal protein sources cheap or expensive?
expensive
85
What are the 2 types of feed additives?
nutrient and non-nutrient
86
Why are nutrient feed additives important?
it is essential for life support
87
What are non-nutrient feed additives?
alters metabolism to make benefit more from nutrients animal receives, affects bacteria in rumen
88
What are the types of nutrient feed additives?
minerals and vitamins
89
What are the two types of minerals?
macrominerals and microminerals
90
What are macrominerals?
minerals needed in some large quantity in comparison to others
91
What are microminerals?
minerals needed in very small quantity but are still important, if amount needed is succeeded it can become a problem
92
What are the 7 types of macromolecules?
sodium, phosphorus, calcium, chloride, magnesium, potassium, sulphur
93
What are the 11 types of micromolecules?
iron, zinc, copper, selenium, iodine, chromium, fluoride, cobalt, molybdenum, boron, manganese
94
Why is calcium important?
bone, teeth, nerve and muscle function
95
Calcium to ______ ration needs to be kept.
Phosphorus
96
What is the purpose of lick blocks?
gets them minerals
97
Why are sodium (Na), potassium (K), and Chlorine (Cl) important?
osmotic balance (osmosis), nerve function, muscle function
98
What does hypertensive mean?
too much sodium intake, high blood pressure
99
What is goiter?
enlargement of thyroid gland caused by iodine deficiency
100
Why is iodine important?
ensures regularity of thyroid gland's production of T3 and T4
101
What is T3?
triiodothyronine
102
What is T4?
thyroxine
103
What happens when there is an iron deficiency?
oxygen transport is negatively affected- anemia
104
What is hemoglobin?
a protein in red blood cells that carried oxygen
105
How much of the human population has an iron deficiency?
half
106
What are the two types of vitamins?
Fat-soluble and water-soluble
107
What vitamins are fat soluble?
A, D, E, K
108
What vitamins are water soluble?
C, B-Complex
109
Why is Vitamin D important for bone formation?
it allows the utilization of your calcium, important for calcium metabolism
110
What does Vitamin A help with?
cell growth
111
What does Vitamin D help with?
bone formation
112
What does Vitamin E help with?
red blood cell
113
What does vitamin K help with?
clotting factors
114
Which type of vitamins can be stores?
fat-soluble
115
What do B-Complex vitamins do?
many functions, metabolism
116
What are the types of B-complex Vitamins?
Thiamin, Riboflavin, Niacin, B6, B12, Folic Acid, Biotin, Choline
117
What does Vitamin C do?
it is an antioxidant
118
What is an antioxidant?
prevents oxidation in the body> reduces inflammation in the body
119
What is scurvy?
vitamin C deficiency
120
What are symptoms of scurvy?
loosened teeth, weak bones, hemorrhaging (loss of blood from damaged vessels), and swollen, bleeding, ulcerated gums
121
Is energy taken from proteins?
it can be but it is not as efficient as carbohydrates and lipids
122
What is the main purpose of protein in the diet?
providing amino acids
123
How does water contribute to lubrication?
lubricates joints of the body
124
How does water contribute to transportation?
nutrients around the body, blood contains water
125
What happens to blood when the body becomes dehydrated?
blood thickens
126
How does water contribute to cooling?
sweating, reduce body heat
127
What is the relative energy value of sorghum (milo) compared to corn?
95%
128
What is the relative energy value of barley compared to corn?
90%
129
What is the relative energy value of oats compared to corn?
80%
130
What is the relative energy of wheat compared to corn?
105%
131
What do amino acids form in the body?
muscles, tendons, ligaments, connective tissue
132
Why are proteins important?
builds muscle and contains essential amino acids the body needs
133
What is a polypeptide chain?
different amino acids lay side by side
134
What happens if a nerve is damaged?
can stop signals to and from the brain, causing muscles not to work properly, and a loss of feeling in the injured area.
135
What is added to salt? Why?
iodine, to prevent iodine deficiency
136
What changes affect the nutrient requirement in animals?
changes in environment and physical
137
What are examples of physical changes that affect energy required?
weight/size, stage of production, level of production, work, age
138
What are examples of environmental changes that affect energy required?
climate, physical activity, diseases and parasites
139
What are examples of non-nutrient additives?
ionophores, coccidiostats, sub-therapeutic antibodies, growth promoting agents, yeast cultures, enzymes
140
What do ionophores do? What animals are they fed to?
allows animal to produce more propionic acid; increase efficiency, shift irons to produce more propionate instead of acetate (used in cattle)
141
What do coccidiostats do?
anti-protozoa, prevents protozoa from reproducing in body of animal
142
What are sub-therapeutic antibodies used for?
increase feed efficiency; used routinely in animal feed and are kept in low concentration because it's more profitable giving it to the animal instead of having the animal produce it itself
143
What are growth promoting agents used for?
improve feed utilizations and growth of animals
144
What are examples of growth promoting agents?
Flavophospholipol and virginiamycin
145
What are yeast cultures used for?
treat rumen microbial dysbiosis
146
What is rumen microbial dysbiosis?
unbalanced microbial community
147
What are enzymes used for as non-nutrient additives?
cellulose, B-glucanase; break down fibrous feeds
148
What are examples of Ionophores?
monensin and rumensin
149
What other approaches are there to altering microflora?
new "antibiotics/compounds" being developed and tested; eliminate antibiotic resistant bacteria through CRISPER-Cas9 (gene editing)
150
What are 5 examples from lab of proteins?
bloodmeal, cottonseed meal. soybean meal, feather meal, flaxseed meal
151
What are 5 examples from lab of energy?
Rye, oats, wheat, corn, dried brewing grain
152
Do monogastric digest fiber well?
no
153
Do non-ruminant herbivores digest fiber well?
yes
154
Do ruminant herbivores digest fiber well?
yes
