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Animal Nutrition > Animal Nutrition: Exam 1 Review > Flashcards

Animal Nutrition: Exam 1 Review Flashcards

1
Q

Why do we feed animals?

A

Production of:
-Meat
-Milk
-Eggs
-Fiber

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2
Q

Why do we study nutrition?

A

Nutrition affects:
- Health
- Well being
- Physical capabilities
- Susceptibility to and recovery from disease
- Incidence and severity of chronic metabolic diseases of aging.

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3
Q

What can be prevented with good nutrition?

A

Many health, reproductive, and production problems.

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4
Q

What does poor nutrition result in?

A
  • Poor conception rates
  • Poor weaning weights
  • Difficult birth
  • Higher feed bills because of over feeding.
  • More infectious disease due to decreased immune system protection.
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5
Q

Nutrition:

A

How an animal (or human) gathers, processes, uses, and responds to nutrients.

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6
Q

Hippocrates:

A

Stated: “Let thy food be thy medicine and thy medicine be thy food”

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7
Q

Leonardo da Vinci:

A

Compared the process of metabolism to a burning candle thereby linking the importance of diet and nutrition in fueling the body.

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8
Q

In 1747 what did Dr. James Lind performed?

A

He performed the first scientific experiment in nutrition on British sailors.

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9
Q

T/F: The sailors that ate the oranges and lemon felt better within six days, the disease that they suffered from was scurvy, and their missing ingredient was Vitamin C.

A

True

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10
Q

Who was Antoine Lavosier?

A

He was the “Father of Nutrition”
- Designed a calorimeter which measured the heat produced by the body from work and consumption of varying amounts and types of food.

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11
Q

What happened in the early 1800s?

A

Discovered foods were composed primarily of C, H, O, and N.

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12
Q

What happened in 1840 with German Justus von Liebig?

A

He pointed out the chemical makeup of carbs, fats, and proteins.

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13
Q

In 1897, what did Dutchman Christiaan Eijkman discover?

A

He discovered that food could cure disease.

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14
Q

What are the organic molecules produced by plants and what to they provide?

A

The organic molecules produced by plants are: carbohydrates, proteins, lipids, and vitamins.
- they provide nutrients to animals.

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15
Q

What do plants require and provide?

A

Plants require inorganic elements, nitrogen, water, carbon dioxide, and solar energy.
- provide an essential link between soil and animal life.

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16
Q

T/F: Nutrition involves the transformation of food elements into body elements through various chemical and physiological activities.

A

True

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17
Q

What famous English scientists analyzed the entire bodies of farm animals?

A

Lawes and Gilbert

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18
Q

What is the typical body composition of an adult mammal?

A
  • 60% water
  • 16% Protein
  • 20% Fat
  • 4% mineral matter
  • less than 1% carbohydrates
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19
Q

Why are carbohydrates less than 1% in the body compostion?

A

Carbohydrates represent less than 1% of body tissue weight because it is the first source of energy and the left over is converted to fat.

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20
Q

What is the ratio of water, protein, and ash content?

A

19: 5: 1

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21
Q

What is more responsible for more variation than species?

A

Age

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22
Q

Protein and Fat accretion continue over the entire growth period, but FAT accumulates at a faster rate. What is the result?

A

This results in a substantial decrease in the protein:fat ratio as the animal approaches mature size.

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23
Q

What are the two major variables in animal composition and how do these vary?

A

The major variables in animal composition are concentrations of water and fat and these two components vary inversely.

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24
Q

T/F: Water content shows a large decrease with age early in life.

A

True

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25
Q

Variations within a given age are due primarily to nutritional state, as reflected in the store of:

A

FAT

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26
Q

Are the chemical groups that make up the composition of the body evenly distributed through the organs and tissue?

A

NO, they are not evenly distributed.

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27
Q

Water:

A

An essential constituent, but its distribution varies.

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28
Q

Carbohydrates:

A
  • found principally in liver, muscles and blood.
  • constantly being formed and broken down in metabolism
  • performs a multitude of vital functions
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29
Q

Protein:

A

Present in every cell and is the principle constituent (other than water) of the organs and soft structures of the body such as muscles, tendons, and connective tissue.

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30
Q

Fat:

A

Localized in adipose tissue or fat depots (which occur under the skin, around the intestine, around the kidneys and other organs)
- also present in the muscles, bones, and elsewhere [fat is found around the organs for protection]

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31
Q

Mineral:

A

[found in bones] comprises a large number of elements present in varying amounts in different parts, according to the functions they perform. (depending on diet)

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32
Q

Calcium:

A

Present almost entirely in the bones and teeth.
- is not a fraction of a percent

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33
Q

T/F: Phosphorus combined with calcium to form skeleton accounts for ~80% of the body supply.

A

True

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34
Q

What happens to the remainder of phosphorus?

A

It is widely distributed in combination with certain proteins and fats as inorganic slats.

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35
Q

Sulfur:

A

Occurs throughout the body as part of the protein molecule.

36
Q

Which elements are present almost entirely as inorganic salts in the various fluids?

A

Sodium, potassium, and chlorine

37
Q

T/F: Most of the magnesium is present in bones, but it is also found widely distributed elsewhere in the body.

A

True

38
Q

Iron:

A

Essential constituent of the hemoglobin of the blood.

39
Q

Which elements are essential for either structural or metabolic purposes?

A

Iodine, Copper, Zinc, Manganese, Cobalt, Selenium, Fluorine, and Chromium.

40
Q

Which elements are normally found in the body but have no known functions?

A

Boron, Silicon, Bromine, Aluminum, Nickel, and Arsenic.

41
Q

Blood:

A

Medium by which the nutrients are carried to the various parts if the body and by which the waste products of metabolism are removed.

42
Q

What does blood make up?

A

Blood makes up 5-10% of body weight.
- Depends on species and nutritional state.

43
Q

T/F: large amount of adipose tissue = lower percentage of blood in the body.

A

True

44
Q

Four Types of Tissues:

A
  • Connective Tissue
  • Epithelial Tissue
  • Muscle Tissue
  • Nervous Tissue
45
Q

Where is the muscle tissue distributed?

A

Muscle is distributed throughout the body.
- all body, organ, and tissue movement depends upon muscle action.

46
Q

Skeletal Muscle:

A

Compromises 1/2 the total body.
- contains 75% water

47
Q

Epithelial Tissue:

A

Found in skin, hair, feathers, and the linings of the gastrointestinal tract, respiratory tract, and genito-urinary tract.
- comprised primarily of keratin.

48
Q

Connective Tissue:

A

Found in cartilage, tendons, ligaments, and the matrix of bone and provides an intercellular binding substance throughout the body.
- consists of insoluble protein fibers (usually collagen) imbedded in a matrix or ground substance.

49
Q

Nervous Tissue:

A

Found in the brain and nerves.
-Comprised mainly various lipids and of complexes of lipid, protein, and carbohydrate.

50
Q

What kingdom is the original and essential source of all animal life?

A

Plant Kingdom

51
Q

What do plants form that helps animals require to build their bodies and which are broken down in life processes?

A

carbs, fats, and proteins

52
Q

T/F: Plants store and animals dissipate energy.

A

True; they break down and use energy.

53
Q

Plants contain the same substances that are found in the animal body, but the relative amounts present are:

A

different

54
Q

T/F: Plants show larger differences in composition among species than do animals.

A

True

55
Q

Principle constituent of living plants is:

A

Water

56
Q

Carbohydrate:

A

the principle constitute of the food of most species.
-serves as a source of energy, either currently or as a reserve in the form of fat.

56
Q

Fat:

A

Generally higher in leaves than stems.
-highest in seeds; serves as a condensed reserve of energy for later germination.

56
Q

In most seeds, what is the principle store of energy?

A

Carbohydrates

56
Q

What happens to the water content once the plant matures?

A

The water content decreases once the plant matures.

56
Q

Protein

A

primarily a constituent of active tissues.
-leaves are much richer in protein than stems.

56
Q

The dry matter of plants consists primarily of:

A

Carbohydrates
-serves as a structural and reserve material.

56
Q

What are the extracted meals left as for animal feeding?

A

By-products

56
Q

T/F: Leafy legumes (like alfalfa and clovers) always contain less protein than grasses.

A

False, leafy legumes always contain more protein than grasses.

56
Q

In oil-bearing seeds, what is the reserve primarily of?

A

Fat
-these seeds are used as commercial sources of oil.

57
Q

What happens to the protein once a plant matures?

A

Protein moves from vegetative parts to seed (to provide for requirements of growth during germenation)

57
Q

Are oil bearing seeds higher in protein than cereal seeds?

A

Yes.

57
Q

The nature of this carbohydrate differs according to its purpose:

A

-Reserve [leaves: easy to digest]
-Structural Element [stem: hard to digest]

57
Q

Seeds:

A

Principally starch (the reserve carbohydrate)

58
Q
A
58
Q
A
59
Q
A
59
Q
A
60
Q
A
61
Q

Stems:

A

A considerable portion is present as cellulose (the structural carbohydrate)
-The outer coats of seeds also contain cellulose as a structural and protective element

62
Q

T/F: Structural carbohydrates (cellulose and related compounds) are less digestible than starch.

A

True

63
Q

How do plant parts differ in nutritive value?

A

They differ according to digestibility.

64
Q

Roughages:

A

Feed that is high in cellulose (fiber) and has low digestibility.

65
Q

Concentrates:

A

Feed that is low in fiber and is highly digestible.

66
Q

Is the amount of mineral matter highly variable with species and plant part?

A

Yes

67
Q

Do calcium and phosphorus make up the majority of mineral matter in plants as they do in animals?

A

No; Ca and P make up a small portion of plant mineral matter (with the exception of legumes which are rich in Ca)
-Potassium generally exceeds Ca and P.

68
Q

What influences the Ca and P content?

A

They are influenced by soil and other cultural factors.

69
Q

T/F: Seeds are low in Ca compared with other plant parts, whereas, phosphorus is richer in seeds than in other plant parts.

A

True

70
Q

By-Products:

A

Arise from the processing of various plant materials, notably seeds, in the manufacture of products used for human food and for industrial purposes.
-Their composition is often very different from the seed or other material from which they arise.

71
Q

Animal Composition:

A

-Mostly protein
-Minerals: mostly Ca and P

72
Q

Plant Composition:

A

-Mostly carbohydrates
-Minerals: Ca and P are usually exceeded by K
-Vary more based on species than animals

Animal Nutrition (1 decks)

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