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
2
Q
what are the 6 basic classes of nutrients?
A
- Water
- Carbohydrates
- Fats
- Proteins
- Minerals
- Vitamins
3
Q
makes up the largest part of most living things
A
Water
4
Q
Factors affecting water requirements/intake:
A
- Type of animal
- Age
- Environment temperature/conditions
- Type of feed and preparation
5
Q
major function of waters in the body
A
- Transport of nutrients
- Major component in body metabolism
- Body temperature regulation
- As buffer in various physiological equilibria
- Aids in various physiological processes such as in swallowing, digestion, excretion, etc.
6
Q
specific functions of water
A
- Lubricates joints
- Crushion of the CNS (Central Nervous System) Cerebrospinal fluid (CSF)
- Transport of sound in the ear
- Accomodation/ focusing of the eyes
7
Q
the main energy nutrients found in animal rations. made up of sugar, starches, cellulose, and lignin.
A
Carbohydrates
8
Q
carbohydrates are referred to as
A
Nitrogen-Free Extract (NFE)
9
Q
it is found mainly in roughages such as hay and pasture plants.
A
Fiber
10
Q
functions of carbohydrates in animal nutrition
A
- As main source of energy
- As components in the formation of body regulators
- As substrate for formation of glycogen and synthesis of the body fats (stored energy)
- Accessory function: as source of nutrients for production of animal products
- As bulk factors: source of fibers
11
Q
simple sugars, fundamental unit is glucose
A
Monosaccharides
12
Q
(monosaccharides) arabinans/araban, component of hemicellulose, gum arabic and other gums
A
L-Arabinose
13
Q
(monosaccharides) - xylans, from main chain of grass hemicellulose
A
D-xylose
14
Q
(monosaccharides) component of RNA, vitamins and coenzymes
A
D-ribose
15
Q
(monosaccharides) derivatives from intermediates in pentose phosphate pathways
A
D-xylulose and D-ribulose
16
Q
six carbon atom sugars
A
Hexoses
17
Q
grape sugar
A
Glucose
18
Q
fruit sugar
A
Fructose
19
Q
milk sugar
A
Galactose
20
Q
form from 2 molecules of monosaccharides
A
disaccharides
21
Q
glucose + fructose, “cane or beet”
A
Sucrose
22
Q
2 molecules of glucose, malt sugar
A
Maltose
23
Q
glucose + galactose, “milk sugar”
A
Lactose
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
25
combination of several units of glucose
Polysaccharides
26
repeating units of maltose, reserve carbohydrates in plants
Starch
27
animal starch made up of glucose units, found only in animals
Glycogen
28
most abundant single polymer in the plant kingdom , basic structure of plant cell walls
Cellulose
29
group of complex carbohydrate closely associated with cellulose; also, in plant walls
Hemicellulose
30
not true carbohydrate, structural support and mechanical strength to plants in woody over mature hays and straws, cobs, hulls, bark fibers, indigestability by animals
Lignin
31
chemically composed of carbon, hydrogen, and oxygen, they contain more carbon and hydrogen atoms than do carbohydrates
Fats and Oils
32
fats have _____ times the energy value of carbohydrates
2.25 times
33
these are solid at body temperature
Fats
34
these are liquid at body temperature
Oils
35
ether is used in feed analysis to extract the fat from the feed. therefore, tge dissolved substance (fats) are called ________
ether extract
36
functions and importance of lipids (fats and oils):
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
37
basic components of most lipids, which combine with glycerol to form fat or triglyceride
Fatty acid
38
types of fatty acids:
1. Saturated fatty acid
2. Unsaturated fatty acid
39
Fatty acid that contains no double bonds
Saturated fatty acid
Ex. Butyric, Caproic, Caprylic, Lauric, Myristic, Palmitic, Stearic
40
fatty acid that contains one or more double bonds
Unsaturated fatty acid
Ex. Palmitoleic, Oleic, Linoleic, Arachidonic
41
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
Essential fatty acid (EFA)
42
lipids which have nutritional significance in animal nutrition:
1. Fatty acid
2. Triglycerides
3. Phospholipids
4. Steroids
43
the omega-3 fatty acids are:
1. Alpha-linelonic acid (ALA)
2. Eicosapentaenoic acid (EPA)
3. Docosahexaenoic acid (DHA) - sardines
44
esters formed by the reactions of a glycerol and 3 molecules of fatty acids (fats and oils)
Triglycerides
45
consist of glycerol esterified with long chains fatty acids and phosphoric acid, and nitrogen base
Phospholipids
46
large group of compounds in plants and animals that includes sterols, cholesterol, ergosterol, 7-hydrocholesterol , bile acids, and steroid hormones
Steroids
47
usually serves as the precursor of these steroids
Cholesterol
48
plant derived precursors of vitamin D
Ergosterol
49
animal precursor of vitamin D
7-dehydrocholesterol
50
organic compounds made up of amino acids. it supply material to build body tissue
Proteins
51
Amino acids contains:
Carbon, Hydrogen, Oxygen, and Nitrogen
52
functions of proteins and amino acids:
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
____ amino acids are considered to be essential for swine
10 amino acids
54
____ amino acids are considered to be essential for poultry
14 amino acids
55
type of amino acids:
1. Essential Amino Acids
2. Non-Essential Amino Acids
56
known also as dietary essential or indispensable AA
Essential Amino Acid
57
known also as dietary non-essential or dispensable AA
Non-Essential Amino Acid
58
inorganic materials needed in various amounts by animals. these contains no carbon
Minerals
59
minerals that needed in large amounts
Major Minerals
60
Minerals that needed in small groups
Trace Minerals
61
the ratio of calcium to phosphorus in swine rations should not be greater than
Not be greater than 1.5 to 1
62
general functions of minerals:
1. As constituents of various tissues, tissue growth and repair
2. Serve as body regulators or for producing body regulators
3. Accessory functions.
63
2 classification of minerals:
1. Macrominerals
2. Microminerals
64
minerals that required relatively large amounts
Macrominerals
65
minerals that also referred to as trace minerals
Microminerals
66
closely relatedto phosphorus in metabolism . consists over 70% in the ash of the body
Calcium
67
functions of calcium:
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
hormones that regulates calcium:
1. Parathormone (PTH)
2. Calcitonin
69
functions of phosphorus:
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
deficiency of phosphorus
Vitamin D deficiency
71
occurs largely in the fluids and soft tissues
Sodium, Chlorine, Potassium
72
as component of: amino acids, vitamins, hormone, bile acids, cartilage
Sulfur
73
closely associated with Ca and P both in distribution and metabolism
Magnesium
74
as component of cytochrome C, peroxidase, catalase, transferrin
Iron
75
deficiency of iron:
1. poor growth
2. lethargy
3. pale mucous membrane
4. increase heart and respiratory rate
5. decreased resistance to diseases
76
concentrated in the epidermal tissues such as skin, hair, and wool
Zinc
77
deficiency of zinc
1. diarrhea
2. decreased appetite and growth
78
important component of vitamin B12 (cyanocobalamin)
Cobalt
79
deficiency of cobalt:
1. poor appetite
2. slow growth
3. deceased fertility
80
most are present in the thyroid gland
Iodine
81
deficiency of iodine
1. goiter
2. bloats
3. thick skin/puffy necks
82
important in iron absorption and metabolism
Copper
83
copper deficiency:
1. weakness at birth
2. depressed growth
3. diarrhea
84
these are trace organic compounds. in other words, they are needed only in very small amounts by animals.
Vitamins
85
include vitamins A, D, E and K. these can be stored in the body
Fat-Soluble Vitamins
86
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
Water-Soluble Vitamins
87
principal form of importance is retinol
Vitamin A
88
importance of Vitamin 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
sources of Vitamin A:
1. Fish oils and liver
2. Milk fat
3. Egg yolk
4. Liver
5. Fresh green herbage
6. Yellow corn
90
vitamin that also known as antirachitic factor
Vitamin D
91
(vitamin D) derived from plant steriod precursor - ergosterol
Ergocalciferol (D2)
92
(vitamin D) precursor 7-dehydrocholesterol exclusively from animal products (synthesis in the skin is induced by sun energy)
Cholecalciferol (D3)
93
functions of Vitamin D:
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
compounds with vitamin E activity:
1. Tocopherol (Naturally occuring)
2. Tocotrienols
