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Animal Science > Quiz 3 (Lectures 5-7) > Flashcards

Quiz 3 (Lectures 5-7) Flashcards

1
Q

Nutrition is the study of:

A

What an animal needs to eat, what an animal is fed, and what the animal does with its feed

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2
Q

Factors affecting nutrition

A

●Stress●Environment●Age●Individual variation●Sex●Breed●Species●Health●Pecking order ●Food availability●Photoperiode●Water intake●Food quality●Activity●Genetics●Geographical location●Temperament●Allergies●Supplements●Physiological status

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3
Q

What is metabolism?

A

sum of the physical and chemical processes by which a substance is produced and maintained (anabolism) and the transformation by which energy is made available for the use of the organism (catabolism)

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4
Q

anabolism

A

building up of a chemical compound
by the union of its elements from other suitable starting materials

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5
Q

catabolism

A

any destructive metabolic process by which organisms convert substances into excreted compounds

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6
Q

nutrient

A

nutritious substance, food, or other component

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7
Q

six main nutrients

A

water
carbs
lipids
protein
vitamins
minerals

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8
Q

Water is the ____

A

single most important nutrient

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9
Q

How much water do horses drink

A

8-10 gallons per day
2 qts of water for every lb of hay or dry forage consumed

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10
Q

How much water do dairy cows drink?

A

1-2 gal per 100 lbs of body weight
higher when lactating

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11
Q

how much water do dogs drink?

A

1 oz per lb of body weight
10 lb dog = 1 cup / day

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12
Q

when does water intake increase?

A

increased temperature, exercise, lactation, or having a large forage diet

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13
Q

what is water necessary for in the body?

A

lubrication, body temperature regulation, chief constituent of body composition, transport medium, blood, lymph, urine, sweat, chemical reactions

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14
Q

Four sources of water

A

free drinking water ; water on feed ; water in feed ; metabolic water

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15
Q

signs of water deficiency and dehydration:

A

decreased feed intake
decreased physical activity
dry membranes

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16
Q

How do we evaluate hydration status?

A

capillary refill time (skin pinch test)

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17
Q

possible causes of water deficiency

A

no water source
low water palatability
low water accessibility
illness

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18
Q

What do all carbohydrates contain?

A

C H O

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19
Q

what is the main building block of carbohydrates

A

glucose

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20
Q

types of monosaccharides

A

glucose, fructose, galactose

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21
Q

types of disaccharides, oligosaccharides

A

maltose, sucrose, lactose, etc etc

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22
Q

what is starch?

A

a long string of glucoses

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23
Q

types of complex carbohydrates

A

starch, cellulose and hemicellulose, lignin, gums and pectins

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24
Q

What foodstuff has the highest amount of energy

A

corn, followed by barley then oats

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25
Q

Which carbs are easily broken down?

A

starch and glycogen easily broken down by digestive enzymes

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26
Q

what carbohydrate is broken down by microbes?

A

cellulose

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27
Q

purpose of fiber?

A

keeps gut healthy

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28
Q

most common oil consumed

A

corn oil

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29
Q

purpose of fats

A

absorption of fat-soluble vitamins (A, D, E, and K)

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30
Q

average fat level in most foodstuffs (forages & grains )

A

2-4%

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31
Q

fat level of rice bran

A

26%

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32
Q

fat level of vegetable oils

A

99%

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33
Q

why can’t horses digest high amounts of fat?

A

no gallbladder ; cannot ingest more than 20% fat in their diet

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34
Q

why do dogs consume more fat than horses?

A

consume meat as well as greens- more fat in meat

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35
Q

dogs balanced diet has __% fat

A

10-15%

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36
Q

how much fat is in a dog’s dry food?

A

8-22%

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37
Q

How much fat do wild dogs consume?

A

25-30%

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38
Q

calorie

A

amount of energy to raise 1g of water to 1* C

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39
Q

energy values of carbohydrates, proteins, and fats

A

4, 4, 9 kcal/g

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40
Q

signs of fat deficiency

A

dry, dull hair coat
scaly skin with infections
hair loss
vitamin deficiencies

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41
Q

proteins are composed of ___ which always contain ___

A

amino acids, nitrogen

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42
Q

functions of protein in a diet

A

provide amino acids, increase muscle mass, provide energy
important for lactating mares and young foals

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43
Q

PVT TIM HALL

A

■Phenylalanine■Valine■Threonine■Tryptophan■Isoleucine■Methionine■Histodine■Arginine■Leucine■Lysine■SPELLS OUT PVT TIM HALL

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44
Q

sources of protein

A

soybean meal and alfalfa

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45
Q

protein deficiency signs

A

reduced growth, weight loss, reduced milk production and performance, rough, course hair

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46
Q

signs of excess protein

A

increased water intake, increased urination

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47
Q

which vitamins are fat-soluble?

A

a d e k

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48
Q

which vitamins are water-soluble

A

b’s, c

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49
Q

source of vitamin a ?

A

green, leafy forages

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50
Q

source of vitamin d

A

sunlight

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51
Q

source of vitamin e

A

found in fresh green forages
decreases with plant maturity

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52
Q

source of vitamin k

A

green leafy plants (one form produced by gut microbes)

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53
Q

vit b complex source

A

yeast, green forage, produced by microbes

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54
Q

vitamin c source

A

fresh veggies and fruits, green forage, naturally produced by liver

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55
Q

minerals

A

essential inorganic nutrients

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56
Q

how are minerals provided to milk cows? beef cows?

A

salt mineral block at feeder or in fields

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57
Q

macrominerals

A

Na, Cl, Ca, P, K, Mg, S

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58
Q

Microminerals

A

Co, Cu, Fl, I, Fe, Mn, Mo, Se, Zn

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59
Q

what are minerals needed for?

A

maintenance of body structure, fluid balance, nerve conduction, muscle contraction

60
Q

Necessary ratio of Ca : P in horses

A

2:1

61
Q

when does the need for Na, Cl, and K increase

A

when weating

62
Q

what is proximate analysis

A

how we can examine different components of nutrients
approximating the value of a feed for feeding purposes

63
Q

how is moisture determined in proximate analysis

A

sample heated and dried out- difference in weights found

64
Q

how is crude protein determined in proximate analysis

A

kjeldahl technique- amount of nitrogen

65
Q

how is crude fiber determined in proximate analysis

A

everything else is added up then subtracted from 100, leftover is crude fiber

66
Q

how is ash determined in proximate analysis

A

burning left over feed in furnace

67
Q

how is crude fat determined in proximate analysis

A

what is soluble in diethyl either

68
Q

NDF

A

neutral detergent solution: used to dissolve easily digestible pectins and plant cell contents like proteins, sugars, and lipids
leaves out fibrous residue of plant cell wall components

69
Q

ADF

A

acidified detergent solution
used to dissolve cell solubles, hemicellulose, soluble materials

70
Q

NRC Classification Categories

A

forages/roughages
silages
energy feeds
protein, mineral, vitamin supplements
non-nutritive additives

71
Q

roughages vs concentrates:

A

roughages have higher fiber, lower energy, less money, and are bulky/coarse
concentrates cost more and are high density

72
Q

characteristics of forages/roughages

A

NDF is high
digestible carbs is low
protein level varies
generally inexpensive cost

73
Q

examples of forages/roughages

A

legumes, grass hay, wheat straw, corn cobs, rice hulls

74
Q

corn

A

palatable, 2x energy as oats, low in fiber, easy to over feed, moldy is lethal

75
Q

oats

A

most popular, lower energy value, higher fiber, more palatable and digestible, can be expensive

76
Q

barley

A

hard hulls, medium fiber and energy

77
Q

wheat

A

mostly for humans - expensive
small hard kernels with high energy and low palatability

78
Q

milo/sorghum

A

small hard kernel, not palatable, used in grain mixes, high energy, low fiber, drought resistant

79
Q

flaxseed

A

oil byproduct when processed
35% protein, 85% is digestible

80
Q

rye

A

high energy ingredient
usually part of mixture
kernel has high nutritional value
plant itself is a good roughage source

81
Q

brewer’s grain

A

byproduct of breweries- good, cheap feed

82
Q

what is dry matter?

A

concentration of nutrient of interest

83
Q

how do you calculate dry matter and crude protein?

A

weight of feed * percentage of dry matter = DM. DM * percentage of CP = kg of CP (convert to grams)

84
Q

why do we need to eat?

A

provide atp to body cells

85
Q

why does the body need atp energy to function?

A

neurons, hepatocytes, nephrons, intestinal cells, lymphocytes, erythrocytes, mammary cells, muscle cells

86
Q

very basic breakdown into ATP

A

food molecules are digested into simple molecules, which are then absorbed into pathways

87
Q

three requirements of conversion of feed to ATP

A

digestion of feed, absorption of nutrients, metabolism of nutrients (nutrient oxidization yields atp)

88
Q

What are the eight steps of digestion?

A

PMSDDADM
Prehension
mastication
salivation
deglutition
digestion
absorption
defecation
mictruition

89
Q

prehension

A

bringing feed into mouth with tongue, teeth, lips

90
Q

what do ruminants have instead of upper incisors?

A

pad, don’t need to tear into flesh

91
Q

mastication

A

chewing - formation of bolus in ruminants

92
Q

salivation

A

mixing of food and saliva

93
Q

purpose of salivation

A

lubrication, enzymes, buffers (bicarbonate) to manage pH level in digestive system

94
Q

deglutition

A

swallowing

95
Q

digestion

A

conversion of food in the stomach and SI into soluble and diffusible products capable of being absorbed

96
Q

absorption

A

movement of substances into cells or across tissues by way of diffusion/osmosis

97
Q

defecation

A

excretion via rectum or cloaca

98
Q

what is present in feces?

A

undigested feed, enzyme residues, sloughed cells, bacteria

99
Q

micturition

A

urination of nitrogen compounds, minerals/electrolytes, water

100
Q

what does energy metabolism lead to?

A

2H and ATP

101
Q

glycolysis

A

convert or breakdown glucose to pyruvate to form ATP

102
Q

glycogenolysis

A

breakdown glycogen to glucose

103
Q

glycogenesis

A

make glycogen from glucose

104
Q

gluconeogenesis

A

make glucose from non-CHO source (proteins

105
Q

pathways controlled by hormones

A

insulin, glucagon, epinephrine

106
Q

purpose of gastrointestinal anatomy

A

evolved to maximize digestion ad absorption of particular feeds, depending on diets and stomachs

107
Q

physical specializations of gastrointestinal anatomy

A

macro: compartments, teeth
micro: absorptive surfaces

108
Q

chemical properties of gastrointestinal anatomy

A

types of enzymes produced, pH

109
Q

functions of the mouth

A

selection, chewing, saliva, swallowing

110
Q

functions of teeth

A

incisors to shear forage, molars to grind food

111
Q

microbial digestion

A

microbes break down fiber and forage, produce VFA, B-vitamins, Vitamin K and gas

112
Q

purpose of fermentation

A

provide nutrients to host animal

113
Q

how does fermentation differ across species?

A

where the fermentation occurs

114
Q

foregut fermenters basics

A

fermentation occurs in the reticulorumen, RUMINANTS

115
Q

hindgut fermenters basics

A

fermentation occurs in cecum or colon; monogastric herbivores

116
Q

three types of hindgut fermenters

A

herbivores (horses, elephants, guinea pigs, rabbits)
carnivores (house cats, lions)
omnivores (rats, primates, pigs, bears, dogs

117
Q

herbivore monogastric tract characteristics

A

complex, large compartments for ferementing

118
Q

monogastric carnivore characteristics

A

short, straight tract

119
Q

monogastric omnivore characteristics

A

between complex and straight - some spots for fermentation

120
Q

types of foregut fermenters

A

cattle, sheep, goats, bison, deer, antelope, giraffes

121
Q

what conducts the process of fermentation

A

bacteria

122
Q

what do carbohydrates ferment into?

A

VFAs (acetate, propionate, butyrate), Carbon dioxide, methane, water, heat, atp

123
Q

physical nature of monogastric stomachs

A

contraction of muscles - moves and mixes contents of stomach around

124
Q

chemical purpose of monogastric stomachs

A

HCl denatures protein for absorption

125
Q

enzymatic nature of monogastric stomachs

A

pepsin, lipase, rennin

126
Q

purpose of monogastric stomachs

A

formation of chyme, storage of feed

127
Q

complex stomachs

A

four compartment stomach in the ruminant

128
Q

small intestine

A

duodenum, jejunum, ileum

129
Q

what is absorbed in the small intestine

A

CHO, AA, short chain FA, water-soluble vitamins, minerals

130
Q

what occurs in the LI

A

water absorption and fiber fermentation

131
Q

function of the LI

A

microbial fermentation

132
Q

transit time through the large intestine

A

38-48 hours

133
Q

small colon function

A

leads up to rectum

134
Q

rumination

A

regurgitation of ingesta from reticulum, followed by remastication and reswallowing

135
Q

steps of rumination

A

1: rumen
2: reticulum
3: esophagus
4: omasum
5: abomasum

136
Q

pancreas

A

v shaped gland with two functions

137
Q

function of the pancreas

A

endocrine: secrete insulin and glucagon into the blood, keep sugar concentrations constant
exocrine: secrete pancreatic enzymes that aid in digestion of carbs, fats, & proteins

138
Q

ruminant pathway

A

reticulorumen –> omasum –> abomasum –> SI –> cecum –> colon

139
Q

requirements to be in maintenance

A

mature
non-pregnant
non-lactating
non-exercising

140
Q

positive balance

A

less nutrients used than consumed

141
Q

negative balance

A

more nutrients used than consumed

142
Q

how does repro affect male nutrient needs

A

need more nutrients
overweight results in lethargy, less fertility, less libido

143
Q

how does repro affect female need for nutrients

A

poor nutrition will prevent cycling, decrease # of eggs ovulated, decrease birth weight
obesity can delay puberty, decrease fertility, increase embryonic mortality

144
Q

early gestation events

A

embryo development, fetus has priority, mother supplying all nutrients

145
Q

early gestation nutrition

A

mother at maintenance

Animal Science (11 decks)

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