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Principles of Nutrition > Digestion > Flashcards

Digestion Flashcards

1
Q

Neophobia

A

fear of anything new

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2
Q

neophilia

A

cautious acceptance of new feeds

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3
Q

delayed learning

A

animal tastes just a little of a new feed and it sees how its body reacts

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4
Q

avoidance/aversion training

A

if we want an animal to avoid poisonous plants in pasture:

  1. offer small amount of poisonous plant
  2. remove plant and dose animal with lithium chloride which causes nausea
  3. animal associates nausea with plant
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5
Q

2 main functions of the digestive tract

A
  1. to breakdown feed nutrients to a molecular size suitable for absorption (transport from gut into blood or lymph)
  2. Maintains a barrier against invading disease bacteria and viruses
    - a healthy bacteria population population lining the gut walls help
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6
Q

what does GIT stand for

A

gastro intestinal tract (alimentary tract)

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7
Q

4 processes that breakdown nutrients

A
  1. mechanical
  2. chemical
  3. enzymes
  4. fermentation
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8
Q

examples of mechanical digestion

A

chewing, gizzard

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9
Q

example of chemical digestion

A

Hydrochlroric acid in the stomach

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10
Q

example of enzyme digestion

A

proteins that hydrolyze bonds in nutrients

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11
Q

example of fermentation digestion

A

gut microbes, produce enzymes that do the breakdown

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12
Q

end product for proteins in digestion

A

amino acids and small peptides which are absorbed in small intestines

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13
Q

end product of starch and sugars in digestion

A

monosaccharides (monogastrics)

VFA (ruminants)

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14
Q

end product of fiber in digestion

A

Monogastrics (undigested)

ruminants/horse (VFAs)

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15
Q

end product of fats and oils in digestion

A

all species

-free fatty acids + monoglycerides

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16
Q

how are GI tracts classified

A

by type of diet eaten

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17
Q

3 types of GI tracts

A
  1. Carnivore
  2. herbivore
  3. omnivore
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18
Q 
carnivore GI tract characteristics 
What is digested
Feed transit time
What does it convert
type of teeth
A
  1. mainly fat and protein digested, no carbs
  2. 10-14 hours rate of food passage
  3. can convert fat/protein into glucose
  4. teeth are sharp and pointed
19
Q

what is the process of converting fat and protein into glucose

A

gluconeogenesis

20
Q 
herbivore GI tract characteristics
size
compartments
type of digestion 
teeth
A
  1. some compartments are large in size
  2. many compartments
  3. fermentation (takes a long type)
  4. flat molars for grinding, sideways jaw movement
    - ruminants dont have upper incisors (dental pad)
21
Q

what type of digestive tract is

  1. short and simple
  2. long and complex
  3. intermediate length
A
  1. carnivore
  2. herbivore
  3. omnivore
22
Q

omnivore digestive tract characteristics
compartments
who is an omnivore
teeth

A
  1. some larger compartments
  2. dogs, humans, bears
  3. canine teeth and grinding molars

limited microbe fermentation ability

23
Q

3 types of GIT’s by DESIGN (type of stomach)

A
  1. monogastrics
  2. ruminants
  3. pseodoruminants
24
Q

Describe the monogastric stomach

A
  1. one stomach compartment only
  2. its glandular
  3. the inner lining secretes enzymes and HCL

chickens, hogs, horses, dogs, cats

25
Q

describe the ruminant stomach

A

one true glandular stomach and 3 stomach compartments that are non glandular

26
Q

describe the pseudoruminant stomach

A

3 stomach compartments

llamas and alpacas

27
Q

define Prehension

A

the taking in of feed into the mouth

28
Q

what are the main prehensile parts of the following animals:

  1. cattle
  2. horses
  3. hogs
  4. sheep/goats
A
  1. tongue
  2. lips
  3. lower jaw
  4. lips (have a split lip called philtrum
29
Q

define mastication and its benefits (4)

A
  1. breaks down particle size of feed
  2. eases swallowing
  3. increases surface area
  4. increases digestive enzyme attachment efficiency
30
Q

2 types of processing of grains to increase digestive efficiency

A
  1. hammer mill (fine grind)
  2. roller mill (more uniform, larger particle size)
    - rolling crimping cracking
31
Q

3 types of salivary grands

A
  1. Parotid Gland
  2. Sublingual gland
  3. sub maxillary
32
Q

What is the daily saliva volume in

  1. chicken
  2. horse
  3. cattle
A
  1. 10-30mL
  2. 10 gallons
  3. 40 gallons
33
Q

Contents in Saliva (5)

A
  1. 97% water
  2. mucin
  3. sodium bicarbonate
  4. enzymes
  5. lysozyme
34
Q

function of water in saliva (2)

A
  1. moistens bolus

2. increases taste sensation

35
Q

function of mucin in saliva (3)

A
  1. a glyco-protein
  2. lubricates bolus
  3. in ruminants it disrupts foam bubbles in rumen
36
Q

function of sodium bicarbonate in saliva

A

neutralizes acids in stomach or rumen, prevents excessive acidity

37
Q

function of enzymes in saliva

A

start digestive process
amylase (starch)- none in herbivores
lipase (fats/oils)

38
Q

function of lysozyme in saliva

A

does not digest dietary nutrients
bacteria killing
thats why animals lick wounds

39
Q

define deglutition

A

swallowing

40
Q

what is peristalsis

A

wave like contractions down the esophogus

41
Q

what is reverse peristalsis

A

regurgitating a cud

42
Q

define emesis

A

vomiting

-horses cant vomit because of the esophageal sphincter

43
Q

define emetic

A

causes vomiting

hydrogen peroxide

Principles of Nutrition (9 decks)

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