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Animal Nutrition > Exam #1 > Flashcards

Exam #1 Flashcards

1
Q

1 calorie= ?

A

1 kilocalorie=1,000 calories

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2
Q

1 Kilogram= ?

A

2.2 pounds

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3
Q

1 kilogram=? (Liquid)

A

1 liter

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4
Q

What is the basic equation of metabolism?

A

6CO2 + 6H2O ~ C6H12O6 + 6O2

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5
Q

Water requirement?

A

2-5 kilograms of water per kg of DM.

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6
Q

What is the empirical formula of saccharides?

A

(CxH2xOx)x

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7
Q

What is the nitrogen balance?

A

N Intake - N Excretion

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8
Q

Nutrient?

A

Any chemical element or compound in the diet that is required for normal life processes.

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9
Q

Food?

A

An edible material that provides nutrients.

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10
Q

Feed ?

A

Commonly used to designate animal food.

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11
Q

Diet?

A

A mixture of feedstuffs used to supply nutrients to an animal.

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12
Q

Ration?

A

Daily allocation of food (or feed).

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13
Q

Energy?

A

The capability of doing work

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14
Q

The “Art of Feeding”

A

1.) Prepare diet in a way the animal can eat it.
2.) present the food so the correct species gets it in a mixed species exhibit.
3.) present the food so it stays clean.

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15
Q

Foodstuff/feedstuff?

A

Any material made into or used as food or feed.

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16
Q

Plants VS Animals?

A
  • plants can make their own energy.
  • both plants and animals require water and energy.
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17
Q

Essential Nutrients? (7)

A

1.) Water
2.) Energy= Carbs,Fats,Proteins
3.) Amino acids (Nitrogen source)
4.) fatty acids
5.) minerals
6.) vitamins
7.) other nutrients

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18
Q

Proximate Analysis? (5)

A

Analytical methods to assess feedstuffs.
Crude protein, ether extract, ash, crude fiber, NFE

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19
Q

What affects needed requirements? (3)

A

1.) GI tract of species
2.) age
3.) level of productivity

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20
Q

What are the energy sources of different species, I.E. Carns, Omns, and Herbs?

A

1.) Carns/Omni= Fat/protein
2.) Herbs= Carbohydrates

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21
Q

What is in Dry matter (DM) ?

A

A. Organic material:
* N- containing compounds (proteins), lipids (fat soluble), carbohydrates (water soluble), and vitamins.
B. Inorganic Material aka : ”Ash”
* Minerals macro-elements, and micro-minerals

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22
Q

What is the composition of plants and animals?

A

Plants: mostly water and carbohydrates
*low protein and fat
Animals: mostly fat and protein
*very low carbs

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23
Q

Crude fiber

A

Made up of structural carbohydrates such as cellulose
(fiber)= indigestible carbohydrate portion (except ruminants)

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24
Q

NFE Nitrogen free extract

A

Difference between original Sample weight and sum of water, ether extract, crude protein, crude fiber, and ash= digestible carbohydrate portion of diet.

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25
Q

Guaranteed analysis

A

Example of “as fed” label information.
Not precise- it gives you a range of what is in the feed.

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26
Q

Chemical energy?

A

When talking about nutrition… potential energy in the food we eat.

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27
Q

Calorie?

A

Heat required to raise the temp of 1 gram of water 1 degrees Celsius

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28
Q

Kilocalorie?

A

1,000 calories

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29
Q

Mega calorie?

A

1,000,000 calories

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30
Q

Gross energy (GE)?

A

Quantity of heat resulting from composite oxidation (combustion) of food, feed, or other substance such as fuel.

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31
Q

Digestible energy (DE)?

A

Intake of food energy (GE)-lost energy in feces (FE)

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32
Q

Total Digestible Nutrients (TDN)?

A

Comparable term to DE used for ruminants and swine.

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33
Q

Metabolizable energy (ME)?

A

Intake of food energy (GE)- fecal energy (FE)-urine energy (UE)-gases.

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34
Q

Net energy?

A

Portion of energy that is available to the animal for the maintenance or various productive purposes

35
Q

Net energy maintenance (NEm)?

A

Basal metabolism,heat, muscular work, body temp, other body function, ex:waste

36
Q

Net energy production (NEp)?

A

Milk, work, etc

37
Q

Maintenance energy?

A

Is the energy intake required to maintain a constant body weight.

38
Q

What are the components of maintenance energy expenditure? (4)

A

1.) resting energy expenditure
2.) heat increment (digestion)
3.) physical activity
4.) thermoregulation

39
Q

What are the functions of water? (2)

A

1.) metabolism- all biochemical reactions require h2o
2.) body temperature control

40
Q

Hydrolysis vs oxidation?

A

*hydrolysis: h2o is the substrate breaking down
* oxidation: h20 is the product building

41
Q

Body water-where is it in the body?

A
  • water makes up 70-75% of fat free wight
    - intracellular fluid: 40% (inside cell)
    - extracellular fluid (blood plasma) = 20-30%
    - rest is in the GI and urinary tract
    - water crosses cell membrane readily
42
Q

Water intake? (4)

A
  1. Drinking water
  2. Water in or on feed
  3. Metabolic water- produced in reactions
  4. Water already in body tissue
43
Q

Water loss? (4)

A
  1. Urine- kidneys
  2. Feces- GI
  3. Insensible- lungs
  4. Sweat- skin
44
Q

Dehydration symptoms? (8)

A
  1. Dry/ sticky gums
  2. Dry nose
  3. Sunken eyes
  4. Panting/ increased respiratory rate
  5. Reduced energy
  6. Vomitting
  7. Loss of appetite
  8. Loss of skim elasticity
45
Q

What affects water quality? (2)

A
  1. Water intoxication
  2. Toxic substances in water: nitrates, fluoride, salts, heavy metals (no taste) microorganisms, algae, oils, pesticides (
    taste)
46
Q

What are the functions of carbohydrates? (4)

A
  1. Energy- glucose (glycogen) in most animal cells,store in liver and muscle short term, long term as fat. starch in plants.
  2. Structural component of plants- cellulose=glucose. Considered insoluble/ingestible carb
  3. DNA and RNA structural components- make up building blocks of dna and rna
  4. Glycoproteins and glycolipids- proteins and lipids with chains of carbohydrates on cell membrane. Helps stabilize the cell membrane and function in cell signaling
47
Q

What are the classifications of different carbohydrates? (3)

A
  1. Monosaccharides- simple sugars that are the building blocks for other carbohydrates. Ex: fructose, glucose, galactose
  2. Disaccharides- two monosaccharides bound together-common food components. Ex: sucrose (sugar), lactose, maltose (starch)
  3. Polysaccharides- complex sugar polymers made up of thousands of glucose molecules. Ex: starch (glucose storage in plants), glycogen (liver and muscle of animals) , cellulose (cell wall of plants)
48
Q

Carbohydrate metabolism?

A

Disaccharides and polysaccharides are hydrolyzed by digestive enzymes and water (except Cellulose)
- Ex: starch is broken down by amylase and water into maltose and glucose
* only glucose is easily absorbed into the small intestine

49
Q

Microbial fermentation?

A

Microbes produce cellulase (enzyme) which breaks down cellulose into glucose(sugar)

50
Q

Glycogenesis?

A

Building of glycogen from extra glucose

51
Q

Glycogenolysis?

A

Break down of glycogen into glucose

52
Q

Gluconeogenesis?

A

Glucose formed from body tissues and non carbohydrate metabolites such as lipids and amino acids (ruminants rely on it)

53
Q

Cellular respiration?

A

Produces cellular energy in the form of ATP

54
Q

Hormone control of blood sugar levels?

A
  • increased blood sugar= Insulin released to utilize or store glucose as glycogen/fat- decreases sugar
  • decreased blood sugar= glucagon released to break down glycogen into glucose- increased sugar
55
Q

Types of lipids? (4)

A
  1. Fatty acids: short, medium, and long carbon chains with a carboxyl group. Saturated and unsaturated.
  2. Simple lipids: esters of fatty acids with alcohols (glycerol). Ex: Wax, fat and oil.
  3. Complex lipids: esters of fatty acids with non-lipid substances (proteins, carbs, phosphates). Ex: phospholipids, glycolipids, lipoproteins.
  4. Sterols: derived lipids with carbon ring structures. They occur naturally in plants, animals, and fungi and can also be produced in some bacteria. Ex: cholesterol and phytosterols
56
Q

Saturated vs. unsaturated fatty acids?

A
  • saturated: carbons bind al hydrogens-rigid. Ex: cream, cheese, butter, milk, meat, vegetable fat
  • unsaturated: carbons double bond-not rigid. Ex: monounsaturated-one double bond, avocados, olive oil, canola oil, nuts. Polyunsaturated-more than one double bond, fish, flax oil, oils. Trans fat is worse that cis fat.
57
Q

Essential fatty acids? (2)

A

Omega 3- Lino Lenic acid
Omega 6- lino leic acid and arachidonic acid
* not synthesized in body need to be consumed

58
Q

What’s are the functions of lipids? (4)

A
  1. Energy
  2. Sources of EFA’s
  3. Carrier of fat-soluble vitamins
  4. Cell membranes
59
Q

Lipid disorders? (3)

A
  1. Obesity: nearly 50% of adults in America are obese. Relationship between obesity, cancer, and heart disease, and diabetes. Animal models have been used to study obesity. Strong genetic basis but nutrition is to blame.
  2. Fatty liver: increased accumulation of lipids in the liver can cause decreased function. High fat/cholesterol diets.
  3. Atherosclerosis: degenerative changes in blood vessels caused by plaque build up. Associated with high levels of cholesterol (LDL) in the blood. Saturated fats vs unsaturated fat diets.
60
Q

Product of lipid metabolism?

A

Liver is the central organ for lipid metabolism.
* Ketones are continuously produced and used for energy for lipid metabolism. (Ketones break down fats)

61
Q

Body condition score?

A

Assesses body weight and fat deposition to tell the health of animals.

62
Q

Lipid storage?

A

Store excess energy as triglycerides in adipocytes (fat cell) in all tissues. Adipose tissue stores the most fat. Can be different between species and sexes.

63
Q

Lipid absorption?

A

Majority of absorption happens in the small intestine.

64
Q

What is special about lipid absorption?

A

Most must go through the lymphatic system to get to the cardiovascular system because they don’t like water.

65
Q

Name the 3 essential fatty acids?

A

Omega 3, omega 6, fatty acids (PUFAs)

66
Q

Proteins?

A

Complex molecules consisting of a sequence of amino acids. Amino acids are folded into proteins. Proteins are required by all cells for life. Dietary protein is required for two reasons: essential amino acids and nitrogen.

67
Q

Amino acids?

A

20 amino acids- Essential vs non-essential

68
Q

How your body uses amino acids as building blocks?

A

Amino acids link to peptides to form a peptide bond. The peptide bond folds to form a protein.

69
Q

Essential vs non-essential amino acids?

A

Essential: required in diet, some can be conditionally essential.
Non-essential: can be synthesized from other amino acids.

70
Q

Sparing of essential amino acids?

A

The addition of non-essential amino acids in the diet to reduce the amount of the parent essential amino acid required.

71
Q

Limiting amino acid?

A

The amino acid most deficient in a protein relative to the animals requirement.

72
Q

D

A
73
Q

Enzymes?

A

“Organic catalysts” that act locally. Breaks down. Substrate to products. One to two.

74
Q

Hormones?

A

Produced by cells and affect metabolism. Hormones move around the body to affect different glands and tissues.

75
Q

Protein function? (5)

A
  1. Prions- abnormal folding of a cellular protein. Mad cow disease
  2. Immune antibodies- white blood cells due to antigens (germs)
  3. Hormones
  4. Enzymes
  5. Tissue proteins- collage, keratins, contractile proteins, blood proteins
76
Q

Degradation vs synthesis?

A

*degradation: breaking down of protein into amino acids
*synthesis: amino acids into tissues.

77
Q

What are the sources of amino acids? (3)

A
  1. Dietary
  2. Recycled nitrogenous substances (breakdown of enzymes, bile, and sloughed cells.
  3. Microorganism synthesis: microbes can synthesize amino acids. Ruminants and hind end fermenters.
78
Q

Fate of amino acids after absorption? (3)

A
  1. Tissue protein synthesis
  2. Synthesis of enzymes, hormones, and metabolites
  3. Transamination (cange AA’s into another AA) and deamination (break down amino acids)
79
Q

Protein degradation and the urea cycle?

A
  • waste products= ammonia and carbon dioxide
  • urea cycle tuns ammonia and carbon dioxide into urea to be excreted from the body. Happens in the liver.
80
Q

How to asses protein quality?

A

*Protein metabolism is dependent on protein quality= digestibility and availability (availability of AA).
*Biological value

81
Q

Biological value?

A

% nitrogen absorbed that can be utilized for growth and maintenance

82
Q

Protein deficiency(malnutrition) vs. amino acid deficiency(specific problems)?

A

*Protein: anorexia, decreased growth rate, anemia, fatty liver, negative nitrogen balance
*Amino acid: death, vomiting, seizures, poor feathering, hair coat color changes, dermatological problems, diarrhea, eye problems

83
Q

LDL vs. HDL

A
  • low density lipoprotein: “bad” cholesterol
  • high density lipoprotein: “good” cholesterol

Animal Nutrition (3 decks)

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