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Pre-Vet 3 > 4A. Nutrients > Flashcards

4A. Nutrients Flashcards

1
Q

What are nutrients

A

Any feed constituent that supports functions in the support of life

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2
Q

What is feedstuff/ingredient/feed?

A

Any material made into/used as feed

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3
Q

What is a diet?

A

Mixture of feestuffs used to supply nutrients

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4
Q

Total mixed ration

A

TMR
- forage + grain

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5
Q

What are nutrient requirements dependant on? What are they required for?

A
  1. digestive system
  2. reproduction, growth, lactation and maintaining the life process
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6
Q

What are the 6 basic nutrient classes

A
  1. Water
  2. Carbs
  3. Fats or lipids
  4. Proteins
  5. Vitamins
  6. Minerals
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7
Q

Explain the sources of water and its function

A

S: drinking water, moisture in feedstuff
F: involved in most metabolic reactions (solutes dissolve in this), maintained body temp, assist in transporting other nutrients

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8
Q

Explain the sources of carbohydrates and its function (4)

A

C,H, O
- Major source of energy but species differ in their capacity to utilize it
- Classified based on their structure
- CHO content depends on many factors
- Carbs are converted into chemical energy then used for metabolic reactions

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9
Q
A
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10
Q

What is starch? (3)

A

Type of carbohydrates
- Main storage CHO in plants and abundant in cereal grains
- Deposited in granules within the endosperm in cereal grain
- Primary source of carbs in diets of swine and poultry

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11
Q

What is organic acids (3)

A

Type of carb
- Fermentation of acids found in fresh forage and silage (fermented forage)
- VFA and lactic acid
- Not technically CHO but included in non-fiber CHO fraction as most closely related to CHO

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12
Q

What is water-soluble CHO (2)

A

Type of carb
- Rapidly available energy source
- Contain a bunch of sugars like monosaccharides and oligosaccharides

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13
Q

What is NDF (4)

A

Type of carb
- The fiber fraction of feeds (structural CHO of a feed)
- Has hemicellulose, cellulose, lignin
- Lignin: indigestible component of fiber - increases as plants advance in maturity
- Major source of energy for ruminants - highly developed to convert NDF, high concentration in forage stems, straws and hulls

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14
Q

Explain the sources of fats/oils/lipids and its function (4)

A

CHO - more CH
- monoglycerides, diglycerides, triglycerides
- Fats = solid, oil = liquid
- More energy than carbs

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15
Q

What are the benefits of fats? (4)

A
  1. provide energy and essential fatty acids
  2. Essential fatty acids have other functions besides supplying energy
  3. Decrease dustiness in feed
  4. Manipulate rumen fermentation
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16
Q

Where can you find fats? (3)

A
  • All feedstuffs
  • Low in forages
  • high in oilseeds
17
Q

How can fats be classified as? (3)

A
  • Storage lipid in seeds
  • Leaf lipids
  • Other compounds
18
Q

What are disadvantages of fats? (4)

A
  1. Decrease fiber digestion
  2. Decrease rumen fermentation
  3. Defaunation
  4. Can cause rancidity/storage/processing challenges
19
Q

Saturated fatty acids vs unsaturated fatty acids + one example

A

S: single bonds typing the carbon atoms - range in complexity - acetic acid
U: one or more double bonds - oleic acid

20
Q

Explain the sources of proteins and its function (3)

A
  • Made from amino acids joined by peptide bonds
  • Controlled by genetic code and availability of amino acids
  • Composed of various combinations of amino acids
21
Q

How can amino acids be classified? 1 example of each

A
  1. Essential - those that must be in the diet since the animal can’t make it in their body - Lysine
  2. Non-essential - needed but can be synthesized by animal - Glycine
22
Q

What are limited amino acids

A
  • Needed in small amounts
    Most commonly deficient AA: lysine, methionine, threonine, tryptophan
23
Q

How can protein quality be evaluated?

A
  • Evaluating the amount and ratio of essential amino acids presents
  • Determining the biological value of protein
24
Q

What is biological value?

A

Measure of the proportion of absorbed protein from a feed which is incorporated into the proteins of the organism body

25
Q

How can you find crude protein?

A

Nitrogen measurement multiplied by 6.25

26
Q

What is the function of crude protein? (4)

A
  1. Building blocks for growth that form components of muscle, bone, connective tissue
  2. Constituents of animal products - needed for normal productivity
  3. Required for tissue repair and maintenance
  4. Formation of enzymes, transport proteins
27
Q

Explain the function of macrominerals

A

Ca: bone and teeth, milk production
P: bone and teeth, cell membrane and energy, milk,
Mg: bones, milk, maintaine osmotic pressure and acid-base balance
Na,Cl,K: maintain osmotic pressure and acid-base balance

28
Q

The 2 categories of minerals with an example

A
  1. Macrominerals: required by the animal in large amounts - Calcium
  2. Microminerals: required in small amounts - Iron
29
Q

Why are minerals important?

A

Deficiencies cause production losses
Needed in lactation, reproduction, immunity, growth and health

30
Q

Explain the functions of microminerals (4)

A
  • Involved in other molecules
  • Metabolic reactions
  • For cofactors and enzyme activators
  • Component of organic compounds
31
Q

Explain the sources of vitamins and its function? (5)

A
  • Organic nutrients
  • Required in extremely in small in the diet
  • Essential for normal metabolism
  • Not synthesized in the body usually
  • Water soluble or fat soluble
32
Q

Example of fat and water soluble vitamins

A

fat: ADCK
water: B-complex, folic acid, niacin, vitamin C, riboflavin

33
Q

Which vitamins are not dietary essentials for herbivores and why?

A

K, C,B
Ruminants: rumen produced and absorbed in small intestine
Non-ruminant: consume fecal material that contain vitamins from microbial synthesis
Horses: absorption from cecum and colon

34
Q

Where do farm animals get their remaining vitamins and their considerations? (ADE)

A
  • Green forages for A and E
  • sunlight on the skin for D
  • Northern hemisphere receive low sunlight and animals in confinement

Pre-Vet 3 (37 decks)

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