Animal Nutri Intro Questions Flashcards
science that integrates biochemistry,
physiology and allied sciences into a unifying
concept of the relationships between an organism and its food supply
Nutrition
substances that, when taken into
the digestive system, are digested, absorbed and utilized to sustain animal body processes
Nutrients
state the functions of nutrients
- provide energy
- serve as structural component (minerals for bone formation, proteins for muscle)
- supply raw materials for body synthesis substances (vitamins & minerals)
- Body thermoregulation (water)
Draw the feed diagram
feeds > moisture and dry matter > (dry matter) crude ash and organic matter > (organic matter) CP, C. Fat, C. Fiber, NFE
Determination in through drying of feeds
in a drying oven to constant weight
Dry matter
State 2 Dry Matter importance
- value and quality depend upon how
much of their weight is actually made up
of water - Feed analyses
represents the total nitrogen (N) in the diet
which includes not only true protein but also
non-protein nitrogen (e.g., urea and
ammonia in a feed but nitrate is not
included).
Crude Protein
leaf and stem tissue protein contains how many N in %
16%
how to determine CP%. What is the formula?
Total N present in a feed sample is first
determined and then the total amount of
protein is calculated by multiplying the total
N by 6.25. (N, % × 6.25 = CP, %)
what is an estimate of the total fat content of
feeds from the older collection (1) of
methods known as ________ (2)
Crude Fat, proximate methodology
What method is used to estimate crude fat?
ether extraction
whatdo you call the total mineral content
crude Ash
Carbs are either
Digestible (starch) or indigestible (fibers)
Regulates motility in the intestine
fibers
True or False:
When CF content is LOWER, the energy
content of the feed is lower because crude
fiber is considered as indigestible.
False:
When CF content is HIGHER, the energy
content of the feed is lower because crude
fiber is considered as indigestible.
what does NFE stands for?
Nitrogen Free Extract
Theoretically represents mainly
starch, sugars and readily available
carbo
NFE
- Important component of the feed
- Ranges from __% in very dry feeds (mineral sources and ___% in fresh plants
- Molasses __% cereals and other air-dried feeds (__-__%), brewer’s spent grains (>__%)
- water
- <10%, 75%
- 25%, 12-14%, 85%
State 4 functions of water
- Universal solvent
- Roles in biochemical reactions
- Body temp. regulation, dissipating heat produced during the metabolism of other nutrients
- Maintains body form and is a structural constituent of the body (synovial fluid)
Chemical component of carbs
C, H, O
in animal body, CHO is <___% of the dry weight, mostly in the form of _______ (animal starch)
1%, glycogen
6 Classifications of carbs
- Monosaccharides
- Disaccharides
- Oligosaccharides
- Polysaccharides
- Mixed polysaccharides
- Compound of conjugated polysaccharides
3 Examples of monosaccharides
simple glucose, fructose, galactose
3 examples of disaccharides
simple sucrose, lactose, maltose
3 examples of polysaccharides
starch, fiber, glycogen
What are stated in this?
1. provide energy
2. ____ and ____ are important component of genetic materials
3. _____ is a temporary stored CHO in animal tissues
Functions of carbs
2. ribose and deoxyribose
3. glycogen
- are group of compounds with C, H and O just like carbohydrates but has much more carbon and hydrogen than oxygen.
- are insoluble in water but soluble in organic solvents like petroleum ether, hexane, etc.
- high energy materials supplying #____ more energy than carbo and proteins.
Fats or lIpids
2.25
simple form of fat
fatty acids and glycerol
Determination of the quality of fat (2):
Iodine number
Saponification Value
determines the degree of unsaturation of fats. It reacts with how many bonds?
Iodine Number, 2 bonds
determined by reacting fats with alkali (KOH or NaOH)
*forms soaps as alkali reacts with carboxyl group of fatty acids
Saponification value
State 4 Functions of fats/lipids
- generally used to provide energy and are stored in body fats like adipose, subcutaneous and mesentery
- provide cushioning effect on various organs of the body
- carriers of fat – soluble vitamin group
- composed of C, H and O with N as regular
additional element. - they are composed of amino acids joined together in a ____ linkage.
Proteins
peptide linkage
what determines the quality and type of protein
number, type, and sequence of amino acids
____ a.a. occur in nature, #____ are regarded as nutritionally significant, #___ are considered essential a.a.
150
20
10
2 Functions of Proteins
- provide a.a. needed for the synthesis of body cells and tissues, hormones, enzymes, etc.
- May be used as energy source (excessive CHON intake, lack of energy or amino acid imbalance)
Another term of essential a.a.
indispensable a.a.
amino acid that cannot be synthesized de novo (from scratch) by the organism, but must be supplied in its diet.
Essential or indispensable a.a.
Give the 10 Essential a.a.
Phenylalanine
Valine
Threonine
Methionine
Arginine
Tryptophan
Histidine
Isoleucine
Leucine
Lysine
