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NUTR 3210 > Digestive System > Flashcards

Digestive System Flashcards

1
Q

what are the 7 parts of the gastrointestinal tract (in order)

A
  1. mouth
  2. esophagus
  3. stomach
  4. small intestine
  5. large intestin e
  6. caecum
  7. rectum
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2
Q

what does the GI tract refer to

A

the digestive tract

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3
Q

what does the digestive system refer to

A

digestive system refers to the GI tract and associated organs (liver, pancreas, gallbladder)

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4
Q

what is solubility

A

determining whether something is soluble within the aqueous environment of the digestive tract

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5
Q

what is digestibility

A

determining whether the host organism has the enzymes necessary to digest CHO

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6
Q

what is fermentability

A

determining whether gut bacteria has the enzymes necessary to break down CHO

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7
Q

what are the example organisms that dont have a caecum

A

human, pig, cat, dog

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8
Q

what are the key features of a simple system w/o a caecum?

A
  • monogastric
  • non-functional caecum
  • suited for a dense, low fibre diet
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9
Q

how long is the human gut?

A

16 feet

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10
Q

what digestive process occurs within the oral cavity?

A
  • food is chewed

- food is mixed with saliva

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11
Q

what digestive processes occur in the stomach

A
  • food becomes chyme

- gastric glands secrete gastric juice (h2O, electrolytes, HCL, enzymes)

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12
Q

what is the gastric juice made of

A

water, electrolytes, HCL, and enzymes

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13
Q

what are the four regions of the stomach

A

cardia, funds, body, antrum

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14
Q

what is the volume of the stomach

A

empty: 50mL
full: 1.5L

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15
Q

what is the pH of the stomach

A

2

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16
Q

what digestive processes occur in the small intestine?

A
  • main site for nutrient digestion and absorption
  • chyme acidity is neutralized by pancreatic juice
  • food is digested by pancreatic juice and bile acids
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17
Q

what is pancreatic juice

A

bicarbonate

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18
Q

what are the three parts of the small intestine?

A

duodenum
jejunum
ileum

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19
Q

what is the surface area of the small intestine

A

30m2

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20
Q

within the small intestine, what is the intestinal motility controlled by

A

intestinal motility is controlled by longitudinal and circular muscles

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21
Q

what digestive processes occur in the large intestine

A
  • site of fermentation
  • production of short chair fatty acids (volatile fatty acids)
  • site for water absorption
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22
Q

what gives the small intestine such a large surface area

A
  1. kerckring folds
  2. vili (and crypts)
  3. microvilli
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23
Q

transport mechanism used for various nutrients depends on what three factors?

A
  1. solubility
  2. concentration gradient
  3. molecular size
24
Q

how much bacteria is generally in the large intestine

A

10^12/g content

25
Q

why are bacteria important

A

-fermentation of non-digestible CHO (CHO fermentation produces many compounds ie- lactate)

26
Q

what are three examples of animals with a simple system with a functional caecum

A

horse, rabbit, hamster

27
Q

what are the key features of simple systems with a functional caecum

A
  • pseudo-ruminant
  • functional caecum (fermentation pouch)
  • suited for a diet with large amounts of fodder
28
Q

what is the purpose of a functional caecum?

A
  • enormous handout (20-30L capacity) filled with bacteria
  • provides 70% of total energy needs for host
  • site for the production of vitamins
29
Q

what is the sign of an energy or nutrient deficiency within animals with a SSFC

A

eating own feces

30
Q

in horses, which nutrients are absorbed in the small intestine

A
  • glucose
  • amino acids
  • fatty acids
31
Q

in horses, which nutrients are absorbed within the large intestine and caecum

A
  • lactic acid
  • amino acids
  • SCFA
32
Q

what animals have ruminant systems

A

cattle
sheep
goats

33
Q

what are the key features of ruminant system

A
  • divided into 4 regions (reticulum, rumen, omasum, abomasum)
  • system highly suited for animals that eat a high quantity of fodder
34
Q

describe the reticulum

A
  • honeycomb appearance in order to capture nutrients and trap foreign materials
  • rich in bacteria (fermentation vat)
35
Q

describe the rumen

A
  • largest section of the stomach
  • rich in bacteria
  • large SA
  • food is mixed and partially broken down, and stored temporarily
36
Q

describe the omasum

A
  • resorption of water and electrolytes

- filters large particles

37
Q

describe the abomasum

A

-digestive enzymes secreted from gastric glands

38
Q

in the ruminant system, where does fermentation take place

A

fermentation takes place before entering the intestine (foregut digestion)
- nutrients produced by bacteria then become available for digestion and absorption by the ruminant

39
Q

what are the advantages to the ruminant system

A
  • vitamin synthesis

- non-protein nitrogen used for making protein

40
Q

what are the disadvantaged to the ruminant system

A
  • carbs degraded into gasses and are lost through eructation (burping)
  • heat production
41
Q

what ate the distinct features of an avian system

A
  • beaks and claws are important for breaking up food into smaller pieces that birds can swallow
  • rapid digestion (birds can starve is deprived of food for even a short time ie-hours)
42
Q

what is the crop of the avian system

A
  • enlarged area of the esophagus
  • well developed in most species
  • temporary storage for food
  • food is softened here ( and often yacked up to feed the kids)
43
Q

describe the two-chamber stomach of the avian system

A
  • granular portion= proventriculul (gastric enzymes are secreted)
  • muscular portion = gizzard (grind tough foods)
44
Q

what is the ceca in the avian system

A

minor site of bacterial fermentation

45
Q

what is a cloaca

A

where the digestive, urinary, and reproductive systems meet

46
Q

describe what happens with the total collection method

A
  • animal has to first adapt to the diet over a 7-21 day period
  • isolate animal for quantitative analyses
  • measure intake over 3-10 days
  • collect and weight all feed
  • analyze for nutrient of interest
47
Q

what is the equation used when calculating the apparent digestibility coefficient?

A

(total intake - total feces) / (total intake)

48
Q

describe the indicator method

A

“marker technique”

  • requires either an internal (natural component of the feed) or external (a component added to the feed)
  • collect feed and fecal sample
  • analyze each for marker and nutrient of interest
49
Q

what are the characteristics of the markers used for the indicator method

A
  • non absorbant
  • must not affect or be affected by GIT
  • must mix easily with feed
  • easily and accurately measured in samples
50
Q

what is the equation used when calculating apparent digestibility coefficient?

A

(A-B)/A

51
Q

what is the advantage to using the indicator method?

A

less labour intensive, ideal for wild animals

52
Q

apparent vs true digestibility

A

apparent digestibility under-estimated true digestibility

53
Q

what is not considered when calculating apparent digestibility?

A
  1. endogenous secretions
    (epithelial cells- fatty acids released from dying intestinal cells)
  2. bacterial growth in gut
    (nutrient synthesis- biotin produced by gut bacteria )
  3. digestive enzymes
    (protein secretion- digestive enzymes released by cells)
54
Q

how do you find true digestibility

A
  1. perform digestibility study using a test diet
  2. switch to diet containing none of the nutrient of interest (zero nutrient diet)
  3. analyze feed after test diet is cleared
  4. subtract level of nutrient in feed of animals fed the zero nutrient diet from the test diet
55
Q

what is the equation used when calculating true digestibility?

A

[A-(B-C)]/ A

A= ratio of nutrient/marker in test diet 
B= ratio of nutrient/marker in feces 
C= Ratio of nutrient/marker in feed after zero nutrient diet

NUTR 3210 (6 decks)

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