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Animal Nutrition > Assessment 1 > Flashcards

Assessment 1 Flashcards

1
Q
  • any dietary element or compound that supports normal production, growth, lactation, or maintenance of life processes
A

Nutrient

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2
Q

is considered to be a nutrient, although for domestic animals it doesn’t totally fit the definition of a nutrient because it’s not generally required in the diet (food) but is usually consumed separately.

A

water

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3
Q

are large molecules composed of amino acids joined together by peptide bonds

A

proteins

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4
Q

-contain hydrogen and oxygen in the proportions found in water
- are the basic energy source of almost all animal life.

A

carbohydrates

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5
Q
  • is the compound used in animal metabolism as the energy source for biochemical reactions
  • animals are not capable of converting all of the available energy in carbohydrates to ATP, with a large part of the energy lost as heat
A

ATP

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6
Q

as these constituents of plant and animal tissue that are soluble organic solvents like diethyl ether

A

lipids

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7
Q

-are required in relatively large quantities
- calcium, phosphorus and magnesium examples of these and are major components of the skeletal system and thus function in a structural role

A

macro-elements

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8
Q

are required in very small amounts

A

trace elements

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9
Q

can be classified into 2 groups
1. fat-soluble vitamins
2. water-soluble vitamins

A

vitamins (vial amine)

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10
Q

are vitamin A (retinol), vitamin D (cholecalciferol), vitamin E (a-tocopherol) and vitamin K (phylloqulnone)

A

fat-soluble vitamins

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11
Q

are vitamin C (ascoric acid) and members of the vitamin B-complex group

A

water-soluble vitamins

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12
Q

are organic catalysts. catalysts are substances that accelerate chemical reactions

A

enzymes

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13
Q
  • refers to the constancy of the internal environment, whereby cellular metabolism is regulated to attempt to maintain a steady-state condition
  • an example is glucose
A

homeostasis

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14
Q

substances that are produced in one tissue (a gland) and transported to a target tissue, with their production or release regulated by positive or negative feedback inhibition

A

hormones

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15
Q

refers to the breakdown or oxidation of fuels

A

catabolism

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16
Q

refers to the synthetic reactions that build up tissues (e.g. protein synthesis)

A

anabolism

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17
Q

is the orchestrated or coordinated control in metabolism of body tissues necessary to support a physiological state

A

homeorhesis

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18
Q

what are the 6 classifications of nutrients

A
  1. proteins (amino acids)
  2. carbohydrates (sugars, starches, fibers)
  3. lipids (fats and oils)
  4. minerals
  5. vitamins (fat-soluble and water soluble vitamins)
  6. water
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19
Q

compared to other physical sciences, why do we not consider “nutrition” as an exact science?

A

each biological organism is different and requires different things

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20
Q

nutrients that must be included in the diet (limited or no synthesis)

A

dietary essential nutrients

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21
Q

nutrients that can be synthesized by the animal in adequate quantities, provided precursors are available

A

dietary non-essential nutrients

22
Q

are essential and non essential nutrients mutually exclusive of each other?

A

No

23
Q

what are examples of macro elements

A

calcium, phosphorus, sodium, potassium, chlorine, magnesium, and sulfur

24
Q

what are examples trace elements?

A

manganese, zinc, iron, copper, molybdenum, selenium, iodine, cobalt, and chromium

25
Q

does body composition influence how we formulate diets for animals (and humans)?

A

yes

26
Q

can all animals (including humans) use the same dietary nutrient sources?

A

no

27
Q

is water that is produced when carbohydrates, lipids, and amino acids are catabolized to carbon dioxide and water

A

metabolic water

28
Q

not soluble in water (non polar)

A

hydrophobic

29
Q

soluble in water (polar)

A

hydrophilic

30
Q

what are the primary routes of water loss

A
  1. urine
  2. feces
  3. respiration
  4. evaporation (or sweating)
  5. lactation
31
Q

what are the factors that impact water retention

A
  1. dry matter intake
  2. heat load (environment)
  3. body composition
  4. activity and production (type and level; such as lactation, breeding, etc.)
  5. action of internal systems
32
Q

primary “regulatory” compounds within the body

A

electrolytes

33
Q

refers to the movement of water across membranes as determined by concentration gradients

A

osmolarity

34
Q

how does osmolality affect water movement within the body?

A

water flows from a compartment of low osmolality to a compartment with high molality

35
Q

what are the primary “electrolytes” involved with water movements

A

sodium (Na), potassium (K), and chloride (Cl)

36
Q

Why do we mention “electrolytes” when discussing water requirements and movement

A

electrolytes cannot readily penetrate all cellular membranes and therefore lead to concentration gradients which form osmotic gradients

37
Q

Are all carbohydrates created equal?

A

No

38
Q

compare/contrast monosaccharides, disaccharides, and polysaccharides

A

monosaccharides: simple sugars
disaccharides: 2 bonded sugars
polysaccharides: >3 bonded sugars

39
Q

what’s the most common carbohydrate found on the planet?

A

cellulose

40
Q

what’s the most common carbohydrate utilized by animals

A

glucose

41
Q

what are 4 functions of carbohydrates in the body?

A
  1. energy source
  2. structural role in nucleotides (DNA and RNA)
  3. structural role in connective tissue
  4. protect and lubricate body surfaces
  5. cellular “receptors”
42
Q

is a soft polymer consisting of alpha D-glucose units. is readily digested

A

starch

43
Q

is a rigid polymer of beta D-glucoses. Is the most abundant organic compound in the world, but cannot be digested by autoenzymeatic digesters such as pigs, poultry and humans because they do not produce the enzyme cellulose, which splits the bonds joining the Beta-D-glucoses

A

cellulose

44
Q

is the main carbohydrate in animal tissue. is a polysaccharide similar in structure to amylopectin (also known as animal starch)

A

glycogen

45
Q

Does the body store carbohydrates? if so, where and how much?

A

yes. glycogen. about 1% of BW

46
Q

whats the difference between “fats”, “oils” and “waxes”?

A

fats: are primarily animal origin and are saturated fatty acids
oils: primarily plant origin and are unsaturated fatty acids
waxes: (plant and animal origin) have an alcohol backbone

47
Q

What’s the difference between “unsaturated” and “saturated” fatty acids?

A

Saturated fatty acids lack double bonds between the individual carbon atoms, while in unsaturated fatty acids there is at least one double bond in the fatty acid chain

48
Q

what are the three essential fatty acids for metabolism?
- is there one that can be less important (dietary standpoint) than the others? Why?

A
  • linolenic acid, linoleic acid, and arachidonic acid
  • yes, arachidonic acid will be synthesized if there are enough linoleic and linolenic acid.
49
Q

besides providing energy, what are 2 other important roles of lipids in the body?

A
  1. source of dietary fatty acids
  2. needed for cell membranes (lipid bilayer, phospholipids, and glycolipids)
50
Q

should animal diets (including humans) by devoid of dietary fats/oils?
- Is cholesterol important? Why or why not?

A
  • yes. all the steroids come from cholesterol backbone
51
Q

How are vitamin D and cholesterol, calcium and phosphorus related?

A
  • vitamin D requires cholesterol (cholecalciferol)

Animal Nutrition (2 decks)

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