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animal nutrition and digestive system Flashcards

1
Q

Primary food source is plant-based.

Have evolved digestive systems capable of handling large amounts of plant material.

A

herbivores

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2
Q

fruit eaters

A

frugivores

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3
Q

seed eaters

A

granivores

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4
Q

nectar feeders

A

nectivores

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5
Q

leaf feeders

A

folivores

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6
Q

rely entirely on animal fish

A

obligate carnivores

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7
Q

also eat non animal food

A

facultative carnivores

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8
Q

Simplest example of an evolved digestive system is the gastrovascular cavity.

Only has one opening for digestion.
Blind tube or cavity.
“Mouth” and “anus” are the same opening.
Cells within the cavity secrete digestive enzymes.
Food particles are engulfed by cells lining the cavity.
Examples: jellyfish and sea anemones

A

invertebrate digestive systems

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9
Q

Consists of a single tube.
Food passes through mouth and is stored in the crop.
Food then passes to the gizzard where it is churned and digested.
Food particles then pass through the intestine where absorption occurs.
Feces (castings) are eliminated through the anus.
Examples: tapeworms and earthworms

A

alimentary canal

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10
Q

Have evolved more complex digestive systems to adapt to their dietary needs.

A

vertebrate digestive system

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11
Q

Food passes through the digestive system, collects in the cecum, and then it passes as soft feces called

A

cecotrophes

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12
Q

stomach chamber where gastric juices are produced

A

proventriculus

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13
Q

stomach chamber where food is stored soaked and ground

A

gizzard

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14
Q

Undigested material forms pellets.
Most chemical digestion and absorption happens within the intestine.
Waste is excreted through the cloaca.

A

avian

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15
Q

ruminants

contain prokaryotes and protists to digest cellulose fiber.

A

rumen and reticulum

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16
Q

ruminants

Cud is regurgitated chewed and swallowed in third stomach– removes water

A

omasum

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17
Q

Cud then passes onto the BLANK – enzymes produced by animal

TRUE STOMACH

A

Abomasum

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18
Q

gas that is produced by fermentation

A

methane

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19
Q

Mainly herbivores like cows and goats.
Diets include large amounts of roughage (fiber).
Digestive systems have evolved to handle large amounts of cellulose.
Do not have upper incisor teeth.
Use lower teeth, tongue, and lips to tear and chew food.

A

RUMINANTS

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20
Q

In parts of digestive system. the digestion is entirely

A

extracellular

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21
Q

secrete saliva: contains digestive enzyme
for carbohydrates

A

salivary glands

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22
Q

major metabolic organ:
processes and stores nutrients;
produces bile for emulsification of fats

A

liver

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23
Q

stores bile from liver; sends it to
the small intestine

A

gall bladder

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24
Q

produces pancreatic juice: contains digestive
enzymes, and sends it to the small intestine;
produces insulin and secretes it into the
blood after eating

A

pancreas

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25
passageway where food is swallowed
pharynx
26
passageway where peristalsis pushes food to stomach
esophagus
27
secretes acid and digestive enzyme for protein; churns, mixing food with secretions, and sends chyme to small intestine
stomach
28
mixes chyme with digestive enzymes for final breakdown; absorbs nutrient molecules into body; secretes digestive hormones into blood
small intestine
29
absorbs water and salt to form feces
large intestine
30
stores and regulates elimination of feces
rectum
31
Point of entry for food. Mastication breaks food down into smaller particles. All mammals have teeth for chewing. Saliva begins the digestion process.
oral cavity
32
3 produced by salivary glands
parotid, sublingual, submandibular
33
Watery substance that contains mucous, immunoglobins, lysozymes, and salivary amylase
breaks down carbohydrates
34
differs with mode of nutrition
dentition
35
chisel-shaped incisors pointed canines fairly flat premolars flat molars
omnivores
36
Incisors for clipping Premolars and molars for grinding
herbivores
37
reduced canines large flat molars and premolars shrap incisors
herbivores
38
pointed incisors enlarged canines jagged molars and premolars similarly shaped conical teeth
carnivores
39
is produced by cells in the tongue and begins the breakdown of triglycerides.
lipase
40
wettened mass of food produced in the mouth
bolus
41
aids in swallowing, which moves the bolus to the pharynx.
tongue
42
closes off nasopharynx
soft palate
43
in the trachea, this directs food into the esophagus.
epiglottis
44
Tubular organ that connects the mouth to the stomach.
esophagus
45
Involuntary response to swallowing. Unidirectional motion that moves bolus to stomach.
peristalsis
46
Rhythmical contraction to move contents in tubular organs
peristalsis
47
provides entry into the stomach.
gastro-esophageal sphincter
48
Circular smooth muscles that relax in response to swallowing and pressure. Not a true sphincter in humans.
gastro-esophageal sphincter
49
Saclike organ that secretes gastric digestive juices. Highly acidic for the chemical breakdown of food and extraction of nutrients. Can expand up to 20 times its resting size due to folds within (rugae).
stomach
50
A major site for protein digestion (except in ruminants).
stomach
51
secrete pepsinogen, which changes into pepsin within the stomach acid.
chief cells
52
secrete hydrogen and chloride, which becomes hydrochloric acid.
parietal cells
53
Chemical digestion is facilitated by
churning action
54
mixture of partially digested food and gastric juices
chyme
55
allows small amount of chyme to enter small intestine.
pyloric sphincter
56
Stomach is protected from extreme acidity by… Thick lining of mucous containing
bicarbonate
57
Stomach wall has deep folds Folds disappear as the stomach fills to an approximate volume of one liter
stomach
58
has millions of gastric pits, which drain gastric glands
epithelial lining of the stomach
59
is a hydrolytic enzyme that acts on protein to produce peptides
pepsin
60
Digestion of proteins, carbohydrates, and fats is competed.
small intestine
61
small intestine has enormous surface because of
long tube with many folds
62
fingerlike projections on internal surface
villi
63
fingerlike projections on apival surface of villi
microvilli
64
are lined with epithelial cells that allow for the absorption of simple food molecules
villi
65
3 regions of the small intestine
duodenum, jejunum, ileum
66
folds on the small intestine lining that increase the surface area to facilitate the absorption of nutrients.
villi
67
stomach region wherein Chyme mixes with bile, pancreatic juices, and intestinal juices.
duodenum
68
Contains variety of digestive enzymes.
pancreatic juices
69
Adds alkalinity (bicarbonate). Contains variety of digestive enzymes.
intestinal juices
70
absorption of fatty acids occur here
duodenum
71
Hydrolysis of nutrients continues. Most absorption of carbohydrates and amino acids. Bulk of chemical digestion and absorption.
jejunum
72
Bile salts and vitamins are absorbed. Undigested foodstuff passes through the ileocecal valve into the large intestine.
ileum
73
Reabsorbs water and processes waste material. Smaller in length but larger in diameter. Regions include the cecum, colon, and rectum.
large intestine
74
Initial segment. Receiving pouch for waste matter. Site of attachment for appendix.
cecum
75
About 1/3 of the fecal matter is
bacteria, live or dead
76
Houses many bacteria (intestinal flora) that aid in further digestion.
colon
77
Main function is to extract water and mineral salts.
colon
78
t or f Carnivores have a shorter colon than herbivores.
true
79
terminal end of large intestine
rectum
80
store feces until defecation
rectum
81
exit point for feces and has inner involuntary and outer voluntary sphincters
anus
82
propelled via peristaltic movements
feces
83
Absorbed nutrients from small intestine are processed. Delivered via the hepatic portal vein. Important in detoxification.
liver
84
produce saliva
salivary glands
85
Exocrine gland. Assists in reducing the acidity of chyme.
pancreas
86
digests starch to maltose.
pancreatic amylase
87
digests protein to peptides.
trypsin
88
digests fat droplets to glycerol and fatty acids.
lipase
89
Pancreatic cancer is the 4th leading cause of cancer-related death in the US. It has the highest mortality rate of all major cancers. 94% of pancreatic cancer patients will die within 5 years of diagnosis
true
90
Primary source of energy and organic carbon.
carbohydrates
91
are stored as glycogen or converted into fats.
excess sugars
92
present in food in the form of sugars, starch, and fiber.
carbohydrates
93
Protein catabolism provides a source of organic nitrogen. Protein breakdown provides amino acids. Carbon and nitrogen become building blocks for nucleotides, nucleic acids, proteins, cells, and tissues. Excess nitrogen must be excreted.
nitrogen
94
Add flavor and a sense of satiety (fullness). Significant source of energy. Aid in digestion of fat-soluble vitamins and production of fat-soluble hormones.
fats lipids
95
Provide energy at nine calories per gram.
lipids
96
essential fatty acids needed to make some membrane phospholipids.
omega 3 and 6
97
t or f Human body can only synthesize 11 of the 20 required amino acids.
true
98
Required in small quantities for some enzymes to function (coenzymes).
vitamins
99
Cellular metabolism generates free radicals that carry extra electron.
antioxidant
100
promotes eye health, healthy skin, teeth and bones
vit a
101
helps body absorb calcim, maintin strong bones
vit d
102
antioxidant boosts immune function
vit e
103
aids in blood clotting
vit k
104
helps the body produce energy influence growth or development
b vits
105
boosts immune funtion, fights skin aging,antioxidant
vit c
106
They help in structure and regulation and are considered co-factors.
inorganic essential nutrients
107
f-tooth and bone formation s-milk, dairy, curd
calcium
108
f-bone dev s-most foods
phosphorus
109
f-nerve transmissions
sodium
110
f- formation of hcl s- salt
chlorine
111
f- regulation of heartbeat
potassiom
112
catalyst for atp fomation
magnesium
113
f- thyroid act
iodine
114
f- hemoglobin formation s- meat, darkgreen veg
iron
115
needed to obtain energy and maintain homeostasis.
food
116
Energy stored in phosphodiester bonds.
ATP
117
is released when phosphodiester bonds are broken (ATP to ADP).
ENERGY
118
calories per gram of carbs, proteins, fats
carbs 4, proteins 4, fats 9
119
Absorption sends chylomicrons into lymphatic vessels that enter the bloodstream via the subclavian vein. Bile salts surround long-chain fatty acids and monoglycerides forming micelles. Micelles move into the brush border of the small intestine absorptive cells. Fatty acids and monoglycerides enter the absorptive cells and form triglycerides. Triglycerides aggregate and become coated with proteins to become chylomicrons. Chylomicrons leave the absorptive cells via exocytosis.
lipids
120
Neural response to the stimulus provided by food.
cephalic phase
121
Begins when the food arrives in the stomach. Stimulated by… Distension of stomach. Decrease in the pH of gastric contents. Presence of undigested material. Consists of local, hormonal, and neural responses.
gastric phase
122
Begins when chyme enters the small intestine triggering digestive secretions. Controls the rate of gastric emptying. Involves hormonal and neural events that coordinate the activities of the intestinal tract, pancreas, liver, and gallbladder.
intestinal phase
123
controls the response of various glands and the release of hormones at the appropriate time.
endocrine system
124
stimulates the pancreas to produce an alkaline bicarbonate solution.
secretin
125
stimulates the pancreas to produce pancreatic juices and the gallbladder to release bile.
cholecystokinin
126
is secreted by the small intestine in response to fatty foods. Slows down peristaltic movements.
gastric inhibitory peptide
127
surround long-chain fatty acids and monoglycerides forming micelles.
bile salts
128
move into the brush border of the small intestine absorptive cells.
micelles
129
enter the absorptive cells and form triglycerides
fatty acids and monoglycerides
130
aggregate and become coated with proteins to become chylomicrons.
triglycerides
131
leave the absorptive cells via exocytosis.
Chylomicrons

genphyio finallllsssss (1 decks)

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