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Principles of Nutrition > Digestion (Stomach and small intestine) > Flashcards

Digestion (Stomach and small intestine) Flashcards

1
Q

what type of stomach do monogastrics have, and what is the name for this stomach in ruminants and in birds

A

glandular stomach, and it is the abomasum in ruminants and the proventriculus in birds

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2
Q

what is the region of the stomach that is closet to the heart, and what does it produce

A

cardiac region

-produces mucus that protects the lining from acid

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3
Q

what is the muscle called that is at the end of the esophagus and the entry way to the stomach

A

cardiac sphincter

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4
Q

what is the region of the stomach that is right after the cardiac sphincter

A

esophageal area

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5
Q

what is the middle region of the stomach called and what does it produce

A 
fundic area (fundus)
-digestive enzymes
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6
Q

what is the region of the stomach that is below the fundus and what does it produce

A

pylorus

-mucus production

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7
Q

what is the muscle called that is the exit point of the stomach

A

pyloric sphincter muscle

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8
Q

what are the contents of the stomach called

A

chyme

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9
Q

3 functions of stomach digestion

A
  1. temporary storage for consumed feed
  2. mixing action
  3. digestive enzymes from lining (gastric pits)
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10
Q

how does the stomach provide temporary storage for consumed feed

A

folds in the lining allow stretching to accomadate larger meals

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11
Q

what causes the mixing action in the stomach

A

peristaltic contractions

- mix contents and encourage feed exit

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12
Q

what are 3 enzymes secreted from the lining of the stomach

A
  1. pepsin
  2. rennin
  3. lipase
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13
Q

what cells produce both pepsin and rennin enzymes

A

chief cells

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14
Q

where are polypeptides and peptides absorbed

A

small intestine

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15
Q

how long does the coagulated milk caused by rennin stay in the stomach to improve digestive efficiency

A

8 to 12 hours

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16
Q

what does lipase break fats and oils into and how do fatty meals affect stomach contractions

A

breaks them down into free fatty acids and monoglycerides

- fatty meals slow stomach contractions for more efficient digestion

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17
Q

what digestion does NOT happen in the stomach

A

carb digestion

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18
Q

what are 5 things that slow stomach activity and can actually inhibit digestion

A
  1. fear
  2. anxiety
  3. depression
  4. pain
  5. stress
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19
Q

what activity can actually increase digestive efficiency

A

eating with friends

  • laughing
  • talking and thinking about food
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20
Q

what are 2 other secretions produced by parietal cells

A
  1. hydrochloric acid

2. mucus

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21
Q

function of HCL in the stomach

A

lowers pH of chyme to 2-3 to increase activity of stomach enzymes and to kill diseases

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22
Q

function mucus and where is it produced

A

lines entire stomach and protects lining from acid

- produced in goblet cells

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23
Q

How much absorption happens in the stomach and what is abosrbed

A

very little absorption

- absorbs H20, alcohol and some minerals

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24
Q

what is the interior of the small intestine called

A

lumen

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25
Q

what is the first 12 inches of the SI called

A

duodenum

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26
Q

what happens in the duodenum

A

many digestive secretions

27
Q

what is the middle section of the SI called and what happens there

A

jejunum

-digestion and absorption of end products

28
Q

what is the last section of the SI intestine called and what happens there

A

ileum

-mainly absorption

29
Q

what causes the inner lining of the small intestine to increase by 1000x

A

folds of tissue and villi

30
Q

2 causes of villi damage

A

internal parasites

viral bacterial infections

31
Q

what are atrophied villi

A

villi that have a loss of absorptive surface area

32
Q

what are the 3 layers of the small intestine from outermost to inner most

A
  1. tough connective tissue
  2. muscle layer
  3. mucosal cell layer
33
Q

what can the tough connective tissue of the small intestine be used for when harvested from an animal

A

to make violin strings or sutures

34
Q

what are 3 accessory digestive organs

A
  1. liver
  2. gallbladder
  3. pancreas
35
Q

What does the liver produce and where does it send it to

A
  1. Produces bile

2. continuously sends to gallbladder for temporary storage

36
Q

What occurs when the body senses that fats/oils have been consumed

A
  1. gallbladder contracts and sends bile to SI through bile duct
37
Q

what does bile help do

A

digest fats/oils more efficiently

38
Q

where does pancreatic juice enter the small intestine and through what duct

A
  1. secreted into duodenum after a meal through the bile duct
39
Q

what are the 4 important contents of pancreatic juice

A
  1. sodium bicarbonate (pH 9-11)
  2. Protease enzymes
  3. Amylase
  4. lipase
40
Q

what does sodium bicarbonate do in the small intestine

A
  1. neutralizes acidity of chyme

2. enzymes in SI work best at higher/neutral pH

41
Q

what 2 protease enzymes are secreted from the pancreas

  1. what do they work on
  2. what are the end products
A
  1. trypsin
  2. chymotrypsin
  • works on dietary proteins and polypeptides
  • end products are small peptides
42
Q

Raw soybeans

  1. what inhibitor does it contain
  2. who do you not feed raw soybeans to
  3. what can you do to destroy inhibitor
  4. what can the rumen microbes do to the inhibitor
A
  1. trypsin inhibitor
  2. avoid feeding to young monogastrics
  3. heat soybeans
  4. rumen microbes can deactivate inhibitor
43
Q

what are 2 other factors that can decrease digestibility of diet proteins

A
  1. type of protein
    - keratin protein is not digestible
  2. heat damaged feeds
    - heating higher than 140-160 degrees F
44
Q

what is hydrolyzed feather meal

A

steam treated feathers under pressure
breaks peptide bonds which increases digestibility of protein
feed to hogs and poultry

45
Q

where is the main site of starch digestion in monogastrics

A

small intestine

46
Q

What does amylase break down and what does it break down into

A
  1. breaks down starch

2. breaks it into dextrins and maltose units

47
Q

what 4 things can increase starch digestibility

A
  1. steam flaking
  2. decrease particle size (grind) - increases surface area
  3. high moisture (18-30% moisture)
  4. Genetic varieties
48
Q

What does lipase from the pancreas break down and where do the end products go

A
  1. breaks fats/ oils into Free FA’s and monoglycerides
  2. end products go into lymph

-SI is main site of digestion of fats and oils in monogastrics

49
Q

what do bile salts help digest more efficiently

A
  1. fats and oils
50
Q

how do bile salts help digest fats and oils

A
  1. they are amphipathic and they prevent the fats and oils from clumping back together (emulsifiy)
  2. this causes in increase of surface area and lipase activity
51
Q

what do nutrients have to do in the small intestine with regards to microvilli

A

nutrients has to touch microvilli

52
Q

what are the 3 disaccharidases produced in the brush border

A
  1. sucrase
  2. lactase
  3. maltase
53
Q

what disaccharidase do ruminants have very little of

A

surcrase

54
Q

what happens if disaccharides are not digested in the SI in young animals

A

it goes to the large intestine and ferments which will cause gas build up

55
Q

where do the end products from disaccharidases go after digestion

A

blood

56
Q

when is lactase production and activity highest

A

right after birth

  • increase in milk consumption
  • lactase production decreases after weaning
57
Q

what is another name for maltase

A

dextrinase

58
Q

what 2 enzymes have low activity in newborns

A

amylase and maltase

59
Q

what cant baby pigs digest very well from birth to 25 lbs

A

soybean meal and corn starch

60
Q

what do baby pig pellets contain

A
  1. dried whey (includes lactose)
  2. dried blood plasma
  3. dried egg
61
Q

where does the last stage of protein digestion take place

A

small intestine and it goes into the blood

62
Q

what is another enzyme produced in the brush boarder

A
  1. peptidase
63
Q

what organ do all nutrients go to when they go into the bloodstream after digestion

A

liver

64
Q

what is the web like tissue attached to the abdominal wall called

A

mesentery

Principles of Nutrition (9 decks)

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