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AS Nutrition Flashcards

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1
Q

How to obtain feed?

A

Acquire, Process, Digest, Metabolize, Energy, Excrete (Whatever not used)

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2
Q

Why is nutrition important?

4 reasons

A
  1. Largest Expense
  2. Animal Behavior
  3. Animal Health
  4. Animal Productiviy
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3
Q

What are the major substances in plants and animal tissues?

6 things

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

Percent of water, protein and minerals under a fat free basis (FFB)?

A

75% water
20% protein
5% minerals

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5
Q

5 Functions of water

A
  1. Transportation of nutrients and excreta
  2. Solvent for chemical reactions
  3. Body temperature regulations
  4. Maintains shape of body cells
  5. Lubricates and cushions joints and internal organs
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6
Q

What happens when you restrict water>

A
  • Lose 10% of body water and body functions will be disturbed
  • Lose 20% or more and death is likely
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7
Q

3 water sources

A
  1. Drinking water
  2. Ingested water (feed)
  3. Metabolic water (Water produced from ATP)
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8
Q

5 Ways of water loss

A
  • Excreta
  • Vaporization
  • Evaporation
  • Dissipation through the skin
  • Milk (during lactation)
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9
Q

Carbohydrate composition and molecular weight?

A

Organic compound
40% Carbon
7% Hydrogen
53% Oxygen

Very little CHO found in animals but 70-75% DM in plants

largest source of energy in most diets; represents 50-75% of total DM in live stock feed

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10
Q

Photosynthesis

A

6CO2 + 6H2O + Energy = C6H12O6 + 6O2

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11
Q

Carbohydrates: Non-Structural

A
  • sugars
  • starch; polysacharide
  • pectins
  • gums
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12
Q

Carbohydrates: Structural

A
  • Hemicellulose
  • Cellulose
  • Lignin
  • from plant tissues (cell walls)
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13
Q

monosaccharides

A

simple sugars

  • pentose
  • hexoses
  • glucose
  • fructose
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14
Q

disaccharides

A
  • two molecules of simple sugar
  • condensation
  • C12H22O11
  • remove water to put together
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15
Q

polysaccharides

A

complex chain of simple sugars

glycogen= animal liver

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16
Q

Starch

A
  • alpha linked glucose chain

- amylose; amlypectin, seeds, fruits, tubers

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17
Q

Cellulose

A
  • beta linked glucose chain
  • mostly in plant cell walls
  • end product is primarily VFA’s
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18
Q

4 major functions of CHO

A
  1. Energy
  2. Nucleic acid
  3. Stored as Fat
  4. Laxative
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19
Q

Lipids (Fats and Oils)

A 
Organic compounds 
 Carbon = 77%
 Hydrogen = 12%
 Oxygen = 11%
 (Percentage of molecular weight) 
 Insoluble in water; soluble in ether

 Room temperature?
- Solid
 Digestibility

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20
Q

Structure of fat

A

Glycerol + 3 fatty acids

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21
Q

Energy content of fat and starch?

A

 Higher than CHO
 1 g of FAT = 9.45 Kcals gross energy
 1 g of STARCH = 4.2 Kcals of gross energy

 Fat = 2.25 times more energy than starch

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22
Q

What is energy? (Calorie)

A

 Calorie = amount of heat required to
increase the temperature of 1 g of
water one degree Celsius
(specifically from 14.5 to 15.5)

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23
Q

Fatty Acids

A

 Chain of C atoms; 2 to 24
 Carboxyl (COOH) group
 Methyl group (CH3)

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24
Q

Saturated Fatty Acid

A
  • No double bonds
  • Higher melting point
  • Animal fat (tallow, lard)
  • more energy = more hydrogen
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25
Q

Unsaturated

A
  • Double bonds
  • Lower melting point
  • Vegetable oils
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26
Q

 Stearic acid

A

(C18:0)

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27
Q

 Oleic acid

A

(C18:1)

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28
Q

 Linoleic acid

A

(C18:2)

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29
Q

 Linolenic acid

A

(C18:3)

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30
Q

 Arachidonic acid

A

(C20:4)

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31
Q

3 essential fatty acids

A 
Linoleic acid
Linolenic acid
Arachidonic acid
 do not synthesize in body
* need for proper body functions
 - development stage and health conditions
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32
Q

7 Functions of Fat

A
  1. Energy
  2. Heat Insulation
  3. Body protection (skin maintenance)
  4. Cell Membranes
  5. Hormone precursor (prostaglandins)
  6. Immune Function
  7. Carrier of fat soluble nutrients (vitamins)
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33
Q

Protein

A 
Organic compound 
 Carbon = 53%
 Hydrogen = 7%
 Oxygen = 23%
 Nitrogen = 16%
 Sulfur and phosphorus = < 1%
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34
Q

Where is protein found in plants?

A

the growing and reproductive parts or body organs and soft structures

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35
Q

Synthesizing amino acids by plants and animals

A

plants can convert amino acids

but animals can not

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36
Q

10 Essential amino acids

PVT MAT HIL

A

Ten Essential Amino Acids

  1. Arginine
  2. Histidine
  3. Isoleucine
  4. Leucine
  5. Lysine
  6. Methionine
  7. Phenylalanine
  8. Threonine
  9. Tryptophan
  10. Valine

taurine

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37
Q

Protein Functions (2)

A
  1. Basic structural unit of body tissue

2. Body metabolism

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38
Q

5 things included with the basic structural unit of body tissue

A
  1. Collagen (connective tissue)
  2. Contractile Proteins
  3. Keratins (hair, hooves)
  4. Growth of new tissues
  5. Repair of tissue
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39
Q

4 things involved with body metabolism

A
  1. enzymes
  2. hormones
  3. antibodies
  4. energy via deamination
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40
Q

What is Urea?
% of crude protein?
% of N?

A

It is a waste product; end product of metabolism
281% CP
45% N
Can feed back to a ruminant because they contain microbes to convert to amino acids

No nutrition value alone

High energy diet

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41
Q

Biological Value
(also known as Nutritive value)
what does BV100 mean

A

Desired amount and ratio of essential aa’s to meet the animals requirement

BV 100 means all of the digested protein is used for metabolism

High Quality

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42
Q

What is a protected protein?

A

proteins that pass through with out changing it

Microbes will not act on or change them

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43
Q

Key facts about Ruminants

A

Differ in dietary protein requirements

Microbial synthesis of aa

Process

Convert inferior proteins and NPN

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44
Q

What is important for a protein to function correctly?

A

Structure is critically important for function

**a protein must be folded correctly to function properly

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45
Q

Prions

A

 “Infectious”; abnormal shape
- how proteins fold; can be infectious
 Host’s normal proteins to refold

 Transmissable spongiform
encephalopathies

 Neurological diseases; fatal

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46
Q

Essential Amino Acids do what?

A

alter to form new AA’s combined together

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47
Q

NPN means?

A

non-protein nitrogen

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48
Q

Characteristics of minerals?

A 
 Solid, crystalline elements 
 Inorganic 
 3 to 5% of animal body 
 Ca = 50%
 P = 25%
 All others = 25%
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49
Q

Mineral Classification

A 
15 Perform essential functions
- Macrominerals
Ca, P, Mg, Na, Cl, K and S
- microminerals
Fe, Cu,I, Zn, Se, Mn, and F
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50
Q

Functions of Calcium

A
  • Skeletal growth
  • Blood Clotting
  • Enzyme activation
  • Muscle Contraction
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51
Q

Calcium deficiency symptoms

A
  • Ricketts
  • Slow growth
  • Osteomalacia; Softening of bone
  • Tetany
  • Thin shelled eggs
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52
Q

Functions of Phosphorus

A
  • important for skeletal growth
  • component of enzyme systems
  • release of body energy (ATP)
  • part of DNA, RNA, and cell membranes
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53
Q

Phosphorus deficiency symptoms

A
  • rough hair coat
  • pica; eating non food material (this means you are lacking P)
  • reduced appetite
  • Slow growth
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54
Q

Sources of Calcium

A
  • milk
  • legumes (alfalfa, clovers)
  • ground limestone

Ration = 2:1

55
Q

Source of Phosphorus

A
  • milk
  • eggs
  • meat
  • steamed bone meal
56
Q

Functions of magnesium

A
  • Enzyme activator; CHO

- bones and teeth

57
Q

Magnesium deficiency symptoms

A
  • Tetany; muscular twitching, occurs in spring
  • Anorexia (reduced appetite)
  • Tissue Calcification
58
Q

Mineral Classification

A 
15 Perform essential functions
- Macrominerals
Ca, P, Mg, Na, Cl, K and S
- microminerals
Fe, Cu,I, Zn, Se, Mn, and F
59
Q

Functions of Calcium

A
  • Skeletal growth
  • Blood Clotting
  • Enzyme activation
  • Muscle Contraction
60
Q

Calcium deficiency symptoms

A
  • Ricketts
  • Slow growth
  • Osteomalacia; Softening of bone
  • Tetany
  • Thin shelled eggs
61
Q

Functions of Phosphorus

A
  • important for skeletal growth
  • component of enzyme systems
  • release of body energy (ATP)
  • part of DNA, RNA, and cell membranes
62
Q

Phosphorus deficiency symptoms

A
  • rough hair coat
  • pica; eating non food material (this means you are lacking P)
  • reduced appetite
  • Slow growth
63
Q

Sources of Calcium

A
  • milk
  • legumes (alfalfa, clovers)
  • ground limestone

Ration = 2:1

64
Q

Source of Phosphorus

A
  • milk
  • eggs
  • meat
  • steamed bone meal
65
Q

Functions of magnesium

A
  • Enzyme activator; CHO

- bones and teeth

66
Q

Magnesium deficiency symptoms

A
  • Tetany; muscular twitching, occurs in spring
  • Anorexia (reduced appetite)
  • Tissue Calcification
67
Q

Mineral Classification

A 
15 Perform essential functions
- Macrominerals
Ca, P, Mg, Na, Cl, K and S
- microminerals
Fe, Cu,I, Zn, Se, Mn, and F
68
Q

Functions of Calcium

A
  • Skeletal growth
  • Blood Clotting
  • Enzyme activation
  • Muscle Contraction
69
Q

Calcium deficiency symptoms

A
  • Ricketts
  • Slow growth
  • Osteomalacia; Softening of bone
  • Tetany
  • Thin shelled eggs
70
Q

Functions of Phosphorus

A
  • important for skeletal growth
  • component of enzyme systems
  • release of body energy (ATP)
  • part of DNA, RNA, and cell membranes
71
Q

Phosphorus deficiency symptoms

A
  • rough hair coat
  • pica; eating non food material (this means you are lacking P)
  • reduced appetite
  • Slow growth
72
Q

Sources of Calcium

A
  • milk
  • legumes (alfalfa, clovers)
  • ground limestone

Ration = 2:1

73
Q

Source of Phosphorus

A
  • milk
  • eggs
  • meat
  • steamed bone meal
74
Q

Functions of magnesium

A
  • Enzyme activator; CHO

- bones and teeth

75
Q

Magnesium deficiency symptoms

A
  • Tetany; muscular twitching, occurs in spring
  • Anorexia (reduced appetite)
  • Tissue Calcification
76
Q

Vitamins

A

 Essential
 Organic
 Present in minute amounts in all foods;
required in small amounts

77
Q

Fat Soluble vitamins include

A

Vitamins A (carotene), D, E (tocopherol) and K.

78
Q

Water Soluble Vitamins

A

Vitamins B and C

79
Q

Functions and Sources of Vitamin A

A

Functions of Vitamin A:

  • Vision
  • Growth
  • Immunity

Sources of Vitamin A:

  • Fish liver oils
  • butter
  • egg yolk
  • cheese
  • liver
  • green vegetables
80
Q

Functions and Sources of Vitamin D

A 
Functions of Vitamin D:
 - Bone formation
Sources of Vitamin D:
 - Fish liver oils
 - Fortified milk, 
 - Butter, 
 - Egg yolk

**PTH aid together with vitamin D in regulating Ca and P

81
Q

Functions and Sources of Vitamin E

A 
Functions of Vitamin E:
 - Antioxidant
 - numerous tissues
Sources of Vitamin E:
 - Wheat germ oil
 - Cereals, 
 - Egg yolk, 
 - Beef liver
 - High quality forage
82
Q

Functions and Sources of Vitamin K

A 
Functions of Vitamin K:
 - Blood Clotting
Sources of Vitamin K:
 - Alfalfa 
 - Spinach
 - Cabbage
 - Egg yolk
 - Fish meal
 - Pork liver
83
Q

Vitamin D Production

A

7-dehdrocholesterol to cholecalciferol (D3) with light

Ergosterol to ergocalciferol (D2) with plants

84
Q

Nutrient Utilization

A 
Maintenance 
 - survival 
Growth 
 - development 
Lactation 
Work 
 - activity 
Reproduction 
 - egg production 
 - pregnancy 
Wool growth 
Health (vigor)
85
Q

What is Nutrient Analysis?

A

Quantitatively measure the composition of a nutrient source far the animal (mathmatically)

Nutrient Analysis is important to animal nutrition because feeds differ in their nutrient content and availability.

86
Q

Functions and Sources of Vitamin D

A 
Functions of Vitamin D:
 - Bone formation
Sources of Vitamin D:
 - Fish liver oils
 - Fortified milk, 
 - Butter, 
 - Egg yolk

**PTH aid together with vitamin D in regulating Ca and P

87
Q

Functions and Sources of Vitamin E

A 
Functions of Vitamin E:
 - Antioxidant
 - numerous tissues
Sources of Vitamin E:
 - Wheat germ oil
 - Cereals, 
 - Egg yolk, 
 - Beef liver
 - High quality forage
88
Q

Functions and Sources of Vitamin K

A 
Functions of Vitamin K:
 - Blood Clotting
Sources of Vitamin K:
 - Alfalfa 
 - Spinach
 - Cabbage
 - Egg yolk
 - Fish meal
 - Pork liver
89
Q

Vitamin D Production

A

7-dehdrocholesterol to cholecalciferol (D3) with light

Ergosterol to ergocalciferol (D2) with plants

90
Q

Nutrient Utilization

A 
Maintenance 
 - survival 
Growth 
 - development 
Lactation 
Work 
 - activity 
Reproduction 
 - egg production 
 - pregnancy 
Wool growth 
Health (vigor)
91
Q

What is Nutrient Analysis?

A

Quantitatively measure the composition of a nutrient source far the animal (mathmatically)

Nutrient Analysis is important to animal nutrition because feeds differ in their nutrient content and availability.

92
Q

Proximate Analysis does not determine what?

A

does not determine

  • vitamin content
  • protein quality
  • digestibility
  • palatability (taste)
  • presence of toxic substances
93
Q

NDF

A

Neutral Detergent Fiber (NDF)
- It is used as an estimate of the amount of forage an animal can consume
• Ground, dried sample
• Boiled in neutral detergent
• solubilizes cell contents
• Insoluble residue = Cell wall components = NDF

94
Q

What does NDF contain?

A

NDF contains

  • Cellulose
  • Hemicellulose
  • Lignin (indigestible)
95
Q

ADF

A

Acid Detergent Fiber
- relates to the ability of an animal to digest their feed stuff
• Dried NDF residue is boiled in acid detergent
• Solubilizes hemicellulose and cell wall nitrogen
• Insoluble residue = Cellulose and lignin = ADF

96
Q

Van Soest Fiber System

A

more accurately measures the fiber components of feedstuffs using:

  • Neutral detergent fiber
  • Acid detergent fiber
97
Q

Calorie

A

heat requirement to raise 1g water 1 degree C

*kilo calorie (kcal) = 1000 calories

98
Q

TDN

A

Total Digestion Nutrients

  • does not account for energy lost as combustible gases and heat increments that occur when a feed is consumed
    • Multiplied by 2.25
99
Q

What does ADF contain?

A

cellulose and lignin

ADF should never be bigger then NDF

100
Q

Partitioning or Use of Energy by the animal

4 types

A
  • Gross Energy (GE)
  • Digestible Energy (DE)
  • Metabolizable Energy (ME)
  • Net Energy (NE)
101
Q

Gross Energy (GE)

A

(heat of combustion) reveals total caloric energy in the food being tested
– Fecal Energy (10-60%)

102
Q

Digestible Energy (DE)

A

represented by that portion of the food consumed which is not excreted in the feces
GE - FE = DE
– Urinary Energy (5%)
– Gaseous Energy (5-12%)

103
Q

Metabolizable Energy (ME)

A

determined by subtracting the energy losses in the feces, urine and combustible gases (primarily methane in ruminants) from the total energy in the feed
Heat Increment (15-30%)
– Heat of fermentation
– Heat of nutrient metabolism

104
Q

Net Energy (NE)

A

Used for Maintenance, Growth, Lactation & Reproduction (NEm, NEg, NEl).

105
Q

Forms of Energy Loss

A
  • Fecal Energy
    • Urinary and Gaseous
    • Heat Increment
106
Q

Amount of kcal in:

Carbohydrate Fat and Protein

A

Carbohydrate: 4.1 kcal/g
Fat: 9.45 kcal/g
Protein: 5.65 kcal/g

107
Q

5 Classes of feed

A
  1. Dry forages and roughages
  2. Pasture, range plants and forages fed fresh
  3. Silages
  4. Energy Feeds
  5. Protein Feed
108
Q
  1. Dry forages and roughages
A
  • < 15% water
  • > 18% crude fiber or
  • > 35% cell walls
•Carbonaceous roughages 
    – Straws (wheat straw) 
    – Stalks (corn stalks) 
    – Weathered grass 
    – Hulls (cottonseed)

• -Proteinaceous roughages
– Legume hays (alfalfa/clover)
– Grass hays (bromegrass/ fescue)

109
Q
  1. Pasture, range plants and forages fed fresh
A
  • > 15% water
  • > 18% crude fiber

•Carbonaceous

  • Fescue
  • Orchardgrass

•Proteinaceous

  • Grass-legume mix
  • Wheatgrass (immature)
110
Q
  1. Silages Ensiled
A

> 15% water; generally 50-70% water
Anaerobic fermentation

Carbonaceous

  • Corn silage
  • Grass silage

Proteinaceous

  • Alfalfa silage
  • Clover silage
111
Q
  1. Energy Feeds
A
  • < 20% protein
  • < 18% crude fiber or less than 35% cell wall content
•Carbonaceous concentrates 
 Cereal grains: 
 Corn 
 Oats 
 Barley 
 Rye 
 Wheat 
 Sorghums: 
 Milo

Byproduct feeds:

  • bran
  • cobs
  • molasses

Fats:

  • tallow, lard
  • oils (soybean, corn)
112
Q
  1. Protein Feeds
A
  • > or = 20% protein; < 18% crude fiber
  • Plant proteins
    • Soybean meal
    • Cottonseed meal
    • Peanut meal

•Animal proteins

  • Dried skim milk
  • Fishmeal
  • Bloodmeal
  • Feathermeal

•NPN
Urea (281% CP)

113
Q

Feed Additives

A

• Added to livestock and poultry diets to increase performance

  • Improved ADG
  • Improved feed/gain
  • Decrease in morbidity
  • Decrease in mortality
114
Q

Benefits of processing feeds

A
  • Handles better in mechanized feeding systems
    • Improves efficiency of utilization
      • more palatable
      • more digestible
      • alter density of the feed
115
Q

Processes commonly used:

A 
• Grinding: reduces particle size
   - grind medium to fine for swine
   - grind coarse for sheep and cattle
• Grinding to fine: 
   - Wind losses
   - Digestive upsets (ulcers in pigs)
   - Poor handling (flow)
  • Dry rolling or cracking: changes the shape or size of food particle
  • Pelleting: combination of heat, force and moisture causes feed material to form a ‘pellet’
    • Reduced dustiness
    • Increases palatability
    • reduces separation
    • improves handling
    • generally results in an improvement in feed gain
116
Q

3 Types of Digestive System:

A

1) Simple monogastric system
2) Polygastric system
3) Monogastric, functional cecum

117
Q

Simple monogastric system

A

Omnivores and Carnivores

118
Q

Polygastric system Ruminants

A

Herbivore

119
Q

Monogastric, functional cecum

A

Herbivore and Omnivore

120
Q

Herbivores

A

depend entirely on plants

121
Q

Carnivores

A

consume mostly flesh of other animals

122
Q

Omnivores

A

consume both plants and flash of other animals

123
Q

Prehension

A

Grasping and conveying food into the mouth

124
Q

Mastication

A

Chewing to reduce particle size, mixing with saliva to fascilitate

125
Q

Deglutition

A

the act of swallowing

126
Q

Regurgitation

A

the casting up of undigested food

127
Q

Herbivores

A

depend entirely on plants

128
Q

Carnivores

A

consume mostly flesh of other animals

129
Q

Omnivores

A

consume both plants and flash of other animals

130
Q

Prehension

A

Grasping and conveying food into the mouth

131
Q

Mastication

A

Chewing to reduce particle size, mixing with saliva to fascilitate

132
Q

Deglutition

A

the act of swallowing

133
Q

Regurgitation

A

the casting up of undigested food

Animal Science (2 decks)

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