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Anprod > Animal Nutrition Feeds and Feeding > Flashcards

Animal Nutrition Feeds and Feeding Flashcards

1
Q

it is defined as a chemical element or compound that aids in the support of life. it is necessary for cells to live, grow, and function properly.

A

Nutrient

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2
Q

what are the 6 basic classes of nutrients?

A
  1. Water
  2. Carbohydrates
  3. Fats
  4. Proteins
  5. Minerals
  6. Vitamins
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3
Q

makes up the largest part of most living things

A

Water

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4
Q

Factors affecting water requirements/intake:

A
  1. Type of animal
  2. Age
  3. Environment temperature/conditions
  4. Type of feed and preparation
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5
Q

major function of waters in the body

A
  1. Transport of nutrients
  2. Major component in body metabolism
  3. Body temperature regulation
  4. As buffer in various physiological equilibria
  5. Aids in various physiological processes such as in swallowing, digestion, excretion, etc.
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6
Q

specific functions of water

A
  1. Lubricates joints
  2. Crushion of the CNS (Central Nervous System) Cerebrospinal fluid (CSF)
  3. Transport of sound in the ear
  4. Accomodation/ focusing of the eyes
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7
Q

the main energy nutrients found in animal rations. made up of sugar, starches, cellulose, and lignin.

A

Carbohydrates

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8
Q

carbohydrates are referred to as

A

Nitrogen-Free Extract (NFE)

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9
Q

it is found mainly in roughages such as hay and pasture plants.

A

Fiber

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10
Q

functions of carbohydrates in animal nutrition

A
  1. As main source of energy
  2. As components in the formation of body regulators
  3. As substrate for formation of glycogen and synthesis of the body fats (stored energy)
  4. Accessory function: as source of nutrients for production of animal products
  5. As bulk factors: source of fibers
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11
Q

simple sugars, fundamental unit is glucose

A

Monosaccharides

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12
Q

(monosaccharides) arabinans/araban, component of hemicellulose, gum arabic and other gums

A

L-Arabinose

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13
Q

(monosaccharides) - xylans, from main chain of grass hemicellulose

A

D-xylose

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14
Q

(monosaccharides) component of RNA, vitamins and coenzymes

A

D-ribose

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15
Q

(monosaccharides) derivatives from intermediates in pentose phosphate pathways

A

D-xylulose and D-ribulose

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16
Q

six carbon atom sugars

A

Hexoses

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17
Q

grape sugar

A

Glucose

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18
Q

fruit sugar

A

Fructose

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19
Q

milk sugar

A

Galactose

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20
Q

form from 2 molecules of monosaccharides

A

disaccharides

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21
Q

glucose + fructose, “cane or beet”

A

Sucrose

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22
Q

2 molecules of glucose, malt sugar

A

Maltose

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23
Q

glucose + galactose, “milk sugar”

A

Lactose

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24
Q

do not exist as free sugar, component of glucose polymers (as repeating unit of cellulose); cannot be split by mammalian digestive enzymes

A

Cellubiose

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25
Q

combination of several units of glucose

A

Polysaccharides

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26
Q

repeating units of maltose, reserve carbohydrates in plants

A

Starch

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27
Q

animal starch made up of glucose units, found only in animals

A

Glycogen

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28
Q

most abundant single polymer in the plant kingdom , basic structure of plant cell walls

A

Cellulose

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29
Q

group of complex carbohydrate closely associated with cellulose; also, in plant walls

A

Hemicellulose

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30
Q

not true carbohydrate, structural support and mechanical strength to plants in woody over mature hays and straws, cobs, hulls, bark fibers, indigestability by animals

A

Lignin

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31
Q

chemically composed of carbon, hydrogen, and oxygen, they contain more carbon and hydrogen atoms than do carbohydrates

A

Fats and Oils

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32
Q

fats have _____ times the energy value of carbohydrates

A

2.25 times

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33
Q

these are solid at body temperature

A

Fats

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34
Q

these are liquid at body temperature

A

Oils

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35
Q

ether is used in feed analysis to extract the fat from the feed. therefore, tge dissolved substance (fats) are called ________

A

ether extract

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36
Q

functions and importance of lipids (fats and oils):

A
  1. Serves as condensed reserve energy and source of essential fatty acids
  2. As structural elements of the tissues
  3. Essential for various reactions in intermediary metabolism
  4. As carrier of the fat-soluble vitamins
  5. Add palatability and reduce dustiness in feeds
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37
Q

basic components of most lipids, which combine with glycerol to form fat or triglyceride

A

Fatty acid

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38
Q

types of fatty acids:

A
  1. Saturated fatty acid
  2. Unsaturated fatty acid
39
Q

Fatty acid that contains no double bonds

A

Saturated fatty acid

Ex. Butyric, Caproic, Caprylic, Lauric, Myristic, Palmitic, Stearic

40
Q

fatty acid that contains one or more double bonds

A

Unsaturated fatty acid

Ex. Palmitoleic, Oleic, Linoleic, Arachidonic

41
Q

linoleic, linolenic, and arachidonic acids apparently cannot be synthesized by animals or at least not in sufficient amounts to prevent effects, thus must be supplied in the diet

A

Essential fatty acid (EFA)

42
Q

lipids which have nutritional significance in animal nutrition:

A
  1. Fatty acid
  2. Triglycerides
  3. Phospholipids
  4. Steroids
43
Q

the omega-3 fatty acids are:

A
  1. Alpha-linelonic acid (ALA)
  2. Eicosapentaenoic acid (EPA)
  3. Docosahexaenoic acid (DHA) - sardines
44
Q

esters formed by the reactions of a glycerol and 3 molecules of fatty acids (fats and oils)

A

Triglycerides

45
Q

consist of glycerol esterified with long chains fatty acids and phosphoric acid, and nitrogen base

A

Phospholipids

46
Q

large group of compounds in plants and animals that includes sterols, cholesterol, ergosterol, 7-hydrocholesterol , bile acids, and steroid hormones

A

Steroids

47
Q

usually serves as the precursor of these steroids

A

Cholesterol

48
Q

plant derived precursors of vitamin D

A

Ergosterol

49
Q

animal precursor of vitamin D

A

7-dehydrocholesterol

50
Q

organic compounds made up of amino acids. it supply material to build body tissue

A

Proteins

51
Q

Amino acids contains:

A

Carbon, Hydrogen, Oxygen, and Nitrogen

52
Q

functions of proteins and amino acids:

A
  1. Basic structural material in all vital organs, muscle, nerve, skin, connective tissue, hair, hoof, horn, etc.
  2. Essential for animal’s growth and development and fetal development
  3. Necessary for tissue maintenance and repair
  4. Required for meat, milk, egg, and wool production
53
Q

____ amino acids are considered to be essential for swine

A

10 amino acids

54
Q

____ amino acids are considered to be essential for poultry

A

14 amino acids

55
Q

type of amino acids:

A
  1. Essential Amino Acids
  2. Non-Essential Amino Acids
56
Q

known also as dietary essential or indispensable AA

A

Essential Amino Acid

57
Q

known also as dietary non-essential or dispensable AA

A

Non-Essential Amino Acid

58
Q

inorganic materials needed in various amounts by animals. these contains no carbon

A

Minerals

59
Q

minerals that needed in large amounts

A

Major Minerals

60
Q

Minerals that needed in small groups

A

Trace Minerals

61
Q

the ratio of calcium to phosphorus in swine rations should not be greater than

A

Not be greater than 1.5 to 1

62
Q

general functions of minerals:

A
  1. As constituents of various tissues, tissue growth and repair
  2. Serve as body regulators or for producing body regulators
  3. Accessory functions.
63
Q

2 classification of minerals:

A
  1. Macrominerals
  2. Microminerals
64
Q

minerals that required relatively large amounts

A

Macrominerals

65
Q

minerals that also referred to as trace minerals

A

Microminerals

66
Q

closely relatedto phosphorus in metabolism . consists over 70% in the ash of the body

A

Calcium

67
Q

functions of calcium:

A
  1. Bone and teeth formation
  2. Muscle contraction
  3. Nerve impulse transmission and neurological excitability
  4. Plasma Ca and the ECF function in normal blood clotting
  5. Activation of enzymes
  6. Effect on membrane permeability
68
Q

hormones that regulates calcium:

A
  1. Parathormone (PTH)
  2. Calcitonin
69
Q

functions of phosphorus:

A
  1. Structural - approximately 80% of the body P is in bone and teeth
  2. As component of protein in soft tissues, genetic materials (DNA and RNA), energy compounds (ATP, AMP, ADP)
  3. As buffer in the ECF and anion in the ICF
  4. Role in energy and fat metabolism
  5. Milk and egg production
70
Q

deficiency of phosphorus

A

Vitamin D deficiency

71
Q

occurs largely in the fluids and soft tissues

A

Sodium, Chlorine, Potassium

72
Q

as component of: amino acids, vitamins, hormone, bile acids, cartilage

A

Sulfur

73
Q

closely associated with Ca and P both in distribution and metabolism

A

Magnesium

74
Q

as component of cytochrome C, peroxidase, catalase, transferrin

A

Iron

75
Q

deficiency of iron:

A
  1. poor growth
  2. lethargy
  3. pale mucous membrane
  4. increase heart and respiratory rate
  5. decreased resistance to diseases
76
Q

concentrated in the epidermal tissues such as skin, hair, and wool

A

Zinc

77
Q

deficiency of zinc

A
  1. diarrhea
  2. decreased appetite and growth
78
Q

important component of vitamin B12 (cyanocobalamin)

A

Cobalt

79
Q

deficiency of cobalt:

A
  1. poor appetite
  2. slow growth
  3. deceased fertility
80
Q

most are present in the thyroid gland

A

Iodine

81
Q

deficiency of iodine

A
  1. goiter
  2. bloats
  3. thick skin/puffy necks
82
Q

important in iron absorption and metabolism

A

Copper

83
Q

copper deficiency:

A
  1. weakness at birth
  2. depressed growth
  3. diarrhea
84
Q

these are trace organic compounds. in other words, they are needed only in very small amounts by animals.

A

Vitamins

85
Q

include vitamins A, D, E and K. these can be stored in the body

A

Fat-Soluble Vitamins

86
Q

includes vitamins of the B complex (B1 thiamine, B2 riboflavin, B3 niacin, B5 pantothenic acid, B7 biotin, folic acid/folate, B12 cobalamins) and ascorbic acid ( vitamin C). they are poorly stored in the body

A

Water-Soluble Vitamins

87
Q

principal form of importance is retinol

A

Vitamin A

88
Q

importance of Vitamin A:

A
  1. Necessary for growth, health, and life of higher animals
  2. Essential for health of epithelial cells and maintenance of mucous membrane
  3. Functions in vision/eyesight
  4. Bone formation
  5. Normal disease resistance
89
Q

sources of Vitamin A:

A
  1. Fish oils and liver
  2. Milk fat
  3. Egg yolk
  4. Liver
  5. Fresh green herbage
  6. Yellow corn
90
Q

vitamin that also known as antirachitic factor

A

Vitamin D

91
Q

(vitamin D) derived from plant steriod precursor - ergosterol

A

Ergocalciferol (D2)

92
Q

(vitamin D) precursor 7-dehydrocholesterol exclusively from animal products (synthesis in the skin is induced by sun energy)

A

Cholecalciferol (D3)

93
Q

functions of Vitamin D:

A
  1. absorption of calcium
  2. Ca and P metabolism
  3. Generally elevates Plasma Ca and P to a level that will support normal bone mineralization as well as other body functions
94
Q

compounds with vitamin E activity:

A
  1. Tocopherol (Naturally occuring)
  2. Tocotrienols

Anprod (9 decks)

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