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Animal Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Is a llama a ruminant?

A

Pseudo ruminant with only 3 chambers

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2
Q

What are the major functions of the gastric stomach?

A

Secretion of gastric juices, hydrolytic digestion by acid and enzymes, reservoir for controlled release of digesta to SI, mixing and mechanical breakdown of feed

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3
Q

Characteristics of reticulum

A

‘Honeycomb’

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4
Q

Characteristics of rumen

A

papillae ‘shag carpet’
No enzymes secreted
Low O2, hot
Microbe activity

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5
Q

Characteristics of omasum

A

Once it enters it can’t go back

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6
Q

Characteristics of abomasum

A

True glandular stomach
Functions similar to monogastric stomach
Also secretes gastric lysozyme

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7
Q

Functions of the SI

A

Mixing, propulsion, lubrication, digestion and absorption of most substances

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8
Q

Functions of duodenum

A

Short segment where buffers and enzymes enter via bile and pancreatic secretions

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9
Q

Functions of jejunum

A

Main site of absorption of most nutrients

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10
Q

Function of ileum

A

Some absorption

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11
Q

Function of pancreas

A

Secretes enzymes and bicarbonate
Neutralizes acids entering from stomach using HCO3-

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12
Q

Function of liver

A

Secrete bile, bile salts, bicarbonate, organic waste

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13
Q

Function of gallbladder

A

Store and concentrate bile between meals

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14
Q

Function of the cecum

A

Houses microbes and can be important in nutrient digestion in some species like the rabbit

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15
Q

Function of colon/LI

A

VFA absorption, microbes

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16
Q

What is the crop in a chicken?

A

Part of esophagus
Storgae pouch

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17
Q

What is the gizzard/ventriculus?

A

muscular to help with grinding like a pallet
Mechanical region

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18
Q

What is the proventriculus?

A

Glandular region
Stomach
Acid secretion

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19
Q

What is the cloaca?

A

One whole

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20
Q

What are pregastric fermenters?

A

Animals that have a microbial pop before the gastric stomach (less reliance on colonic and cecal microbes

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21
Q

Examples of pregastric fermenters

A

Cattle, sheep, deer, camel, colobine monkey, hamster, kangaroo, hippo

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22
Q

What are postgastric fermenters?

A

Animals that have a microbial pop after their gastric stomach, cecal or colonic (always omnivores and carnivores)

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23
Q

Examples of cecal digesters

A

Capybara, rabbit, rat, mice, birds (two ceca)

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24
Q

Examples of colonic digesters

A

Elephant, horse, new world monkeys, pig, human, dog, cat

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25
Q

What are the four classifications of digesters?

A

Pregastric nonruminant, pregastric ruminant, postgastic cecal, postgastric colonic

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26
Q

what are the major nutrient classes and what is in them?

A

Inorganic- water, minerals
Organic- carbs, lipids, proteins, vits

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27
Q

If the animal consumes mostly animal tissues, what carb are they eating most?

A

Glycogen

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28
Q

How is glucose stored in the body?

A

Glycogen

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29
Q

How is glucose stored in plants?

A

Starch

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30
Q

What are the two types of starch?

A

Amylose and amylopectin

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31
Q

What is the structural carb in plants?

32
Q

What are characteristics of cellulose?

A

Part of plant cell wall and fiber
Insoluble and resistant to breakdown
Provides tensile strength

33
Q

What is hemicellulose?

A

Forms H bonds with cellulose to form matrix
Part of fiber
Linear backbone composed of 1 type of sugar but short side chains are hetereogeneous

34
Q

What is pectin?

A

Some is digestible
Form matrix in cell wall that provides resistance to compression and cements adjacent cells together

35
Q

Why is an animal unable to digest all carb types?

A

Type of bonds in the carbs that join the indiv sugar units

36
Q

How are a- and b-linked carbs digested?

A

A- digested by animal enzymes
B- digested by animal microbes

37
Q

Where is salivary amylase not present?

A

in ruminants because there is no carb digestion in saliva

38
Q

Do ruminants have pancreatic amylase?

A

Yes in low amounts

39
Q

Carb digestion in postgastric colonic fermenters

A

Mouth-salivary amylase breaks down a-linked starch (no ruminants
Stomach- mixing
D- pancreatic amylase breaks down a-linked carbs to simple sugars
J+I- absorption of simple sugars
LI- microbial fermentation of a- and b-linked carbs to produce VFAs, absorption of VFAs

40
Q

What is fermentation?

A

Process of carb breakdown
Conversion of carbs to alcohols and CO2 or VFas using yeast, bac, or a combination under anaerobic conditions

41
Q

What are the major plant-based carbs?

A

Starch, cellulose, pectin, hemicellulose

42
Q

What are the 3 VFAs?

A

Acetate
Butyrate
Propionate

43
Q

Where does most of the fermentation occur in ruminants?

A

Rumen and reticulum

44
Q

Total rate of production and concentration of VFA are directly related to ___?

A

The intake of fermentable organic matter

45
Q

How are VFAs absorbed?

A

Taken up by passive diffusion across digestive tract wall very quickly

46
Q

What is the rate of VFA absorption determined by?

A

Concentration in fluid, digestion fluid pH, VFA chain length

47
Q

Carb digestion in pregastric ruminants

A

Mouth- no salivary amylase
Rumoreticulum- microbial fermentation of a- and b-linked carbs to produce VFAs, absorption of VFAs
D- low levels of panceratic amylase break down a-linked carbs to simple sugars
J+I- absorption of simple sugars
LI- microbial fermentation of a- and b-linked carbs to produce VFAs, absorption of VFAs

48
Q

What are the functions of lipids?

A

Structure, signaling, storage

49
Q

What are the three important features of a fatty acid structure?

A

Chain length, degree of saturation, position of double bonds

50
Q

What is a Saturated FA?

A

0 double bonds

51
Q

What is a monounsaturated FA?

A

1 double bond

52
Q

What is a polyunsaturated FA?

A

2 double bonds

53
Q

What is cis vs trans on a molecule?

A

Cis- hydrogens on the same side
Trans- hydrogens on different sides

54
Q

What is a non-esterified FA and Free FA?

A

No attachment to glycerol backbone
Interchangeable, same thing

55
Q

What is a Triglyceride/triacylglycerol (TAG)?

A

3 FAs attached to a glycerol backbone
any 3 fatty acids

56
Q

What are the three essential fatty acids for cats?

A

Lineoleic acid, alpha-linoleic acid, arachidonic acid

57
Q

What are the two essential fatty acids?

A

Linoleic acid, alpha-linoleic acid

58
Q

What is arachidonic acid synthesized from?

A

Linoleic acid
Important for cell signaling

59
Q

What is Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA)?

A

Synthesized from a-linoleic acid
High concentrations in fish

60
Q

What does lipase do?

A

Detaches the FA from the glycerol (hydrolysis reaction) to release FFA/NEFA from the glycerol backbone
Breaks down triglycerides to monoglycerides and FA

61
Q

What does salivary lipase do?

A

acts on short-chain FA
Must get this enzyme to come into contact with fats-emulsification

62
Q

What does gastric lipase do?

A

Churning in stomach mixes digesta with gastric lipase

63
Q

What are the two main agents for lipid digestion in the intestine?

A

Bile salts (emulsifier)
Pancreatic lipase (hydrolytic enzyme)

64
Q

What do bile salts do?

A

Secreted by liver through bile duct
Activate pancreatic lipase
Emulsify fats to micelles
Recycled to liver via portal vein

65
Q

What does pancreatic lipase do?

A

Water soluble
Acts at the water-lipid interface of the emulsified oil droplet
Liberates FFA from glycerol

66
Q

How are lipids digested in ruminants?

A

Bac possesses lipases activity
Bacteria lipases in rumen break down triglycerides into glycerol and FFA
Glycerol used as energy source by bac to convert to propionic acid

67
Q

What is hydrogenation?

A

When hydrogen to FA

68
Q

Explain FA hydrolysis via bacterial lipase and hydrogenation by microbes

A

Unsaturated FA are biohydrogenated and flow to intestines for further digestion by pancreatic lipase and absorption in the SI

69
Q

What is an essential amino acid?

A

Body cannot synthesize at all or cannot synthesize in adequate amounts to meet body’s requirements

70
Q

What are the nine essential amino acids?

A

Isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine

71
Q

What is a non-essential amino acid?

A

Body can synthesize in the adequate amounts to meet body’s requirements

72
Q

What are the ten non-essential amino acids?

A

Alanine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, proline, serine, tyrosine

73
Q

What is an animal’s protein requirement?

A

No animal has a protein requirement but do have an animo acid requirement

74
Q

Why are amino acids important?

A

Important for biological function
N containing compounds

75
Q

What are the GI shapes?

A

Bean- post gastric
No bean- pre gastric
Big ball- ruminant
No bean or big ball- pre-gastric non-ruminant
Big bean big cecum- cecal digester
Big bean small cecum- post gastric colonic

76
Q

Lipid digestion in pregastric ruminants

A

Mouth-salivary amylase, frees indiv FA from backbone through hydrolysis, liberating FA from glycerol backbone
Rumen- Bac lipase (step 1), hydrogenation (step 2), MUFA/PUFA to SFA
Stomach- Gastric lipase
D- Pancreatic lipase, liberating ay FA from glycerol backbone, bile salts help with emulsification
J+I- Absorption of FFA
C/C- Bacterial lipase hydrogenation

77
Q

Lipid digestion in post gastric colonic digesters

A

Mouth-salivary amylase, frees indiv FA from backbone through hydrolysis, liberating FA from glycerol backbone
Stomach- Gastric lipase (hydrolysis), no bac lipase
D- Pancreatic lipase, liberating ay FA from glycerol backbone, bile salts help with emulsification
J+I- Absorption of FFA
C/C- Lipids not well absorbed

Animal Nutrition (4 decks)

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