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Animal Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Why do we care about animal nutrition?

A

-important to health
-efficient production
-products
-money

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2
Q

(T/F) Animals are nutrients fueld by nutrients?

A

True

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3
Q

Define Nutrition

A

the sum of the processes by which an animal or plant takes in and utilizes food substances

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4
Q

4 steps of nutrition:

A
  1. ingest feed
  2. digest feed (outside body)
  3. absorb feed (into blood)
  4. use nutrients
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5
Q

What is “nutrient soup”?

A

Your blood! When nutrients is absorbed it goes into your blood.

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6
Q

define feedstuff

A

ingredients, edible material consumed by animals

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7
Q

define diet

A

what an animal eats, mix of ingredients consumed by an animal

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8
Q

define nutrient

A

chemical substance that provides nourishment to the body

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9
Q

Name the 6 Nutrient Classes

A

-water
-protein
-carbohydrates
-fats
-vitamins
-minerals

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10
Q

What are the elements that make up nutrition?

A

C, H, O, N, etc.

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11
Q

What does organic mean?

A

contains carbon

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12
Q

define required nutrient

A

nutrient that is NEEDED in the diet

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13
Q

How much of our body is made up of water?

A

70-75%

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14
Q

What are the sources of water?

A

-free water (drink)
-water content of feedstuffs
-metabolic water (metabolic reactions)

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15
Q

What causes the #1 death in animals?

A

water deficiency

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16
Q

Functions of Water

A

-biological solvent and transport (nutrients, O2, waste)
-heat dissipation (sweat)
-dietary source of minerals (electrolytes, Sulfur)

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17
Q

Is water required in the diet?

A

YES

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18
Q

What elements are carbohydrates made up of?

A

C, H, O

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19
Q

What is the monomer of carbohydrates?

A

monosaccharide

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20
Q

What are the sources of carbohydrates?

A
  • feed (main component fed to livestock)
    -formed by photosynthesis (plants)
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21
Q

What are the types of carbohydrates?

A

-sugars (disaccharide - 2)
-starches (polysaccharide - many)
-fibers (polysaccharide)

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22
Q

microbial degradation of fiber

A

we cannot break down fibers, microbes HAVE to break down fibers for us

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23
Q

Functions of Carbohydrates

A

-provide energy, heat, energy storage, energy transfer reactions
-provide the building blocks for other nutrients (store carbon as fat)

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24
Q

What is short term energy storage?

A

energy is stored by glycogen in the liver and muscle

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25
Q

What are energy transfer reactions?

A

moving around the body in blood to make ATP

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26
Q

Why do we need extra fat on our body?

A

carbon is stored as fat in our body to be used as energy
- fat is a backup for when we cannot eat

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27
Q

Are carbohydrates required?

A

NO –> we can get our energy other places

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28
Q

What elements make up Nitrogenous Compounds/Proteins?

A

C, H, O, N

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29
Q

What monomers make up proteins?

A

amino acids

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30
Q

Sources of Protein

A

-mostly in animal products
-found in seeds

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31
Q

Types of proteins

A

-true protein vs non-protein (AA vs peptide)
- animal vs plant (AA profile)
-lipoproteins and glycoproteins (compound protein)

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32
Q

define an essential AA and FA

A

monomer that must be consumed in the diet because the body cannot make enough, even when it has substrates

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33
Q

define non-essential AA and FA

A

not needed in the diet because we can make it IF we have substrates

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34
Q

define substrate

A

the ingredients used to make AA and FA

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35
Q

Protein Functions

A

-structural (muscle, collagen, hair, etc.)
-metabolic (enzymes, hormones)
-movement (contractile proteins)
-immune functions (antibodies)
PRIMARY PURPOSE: get AA to make proteins

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36
Q

What is a low priority protein function?

A

provides energy

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37
Q

Are proteins required?

A

YES –> we need amino acids

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38
Q

What elements make up lipids/fats?

A

C, H, O

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39
Q

What monomers make up lipids?

A

fatty acids

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40
Q

What is so important about lipids that changes the way we digest, absorb, transport, and use them?

A

insoluble in water

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41
Q

sources of lipids

A
  • in animals (fats store C)
  • plants have fats (highest in seeds)
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42
Q

Types of Lipids

A

-simple lipids (fats, oils, waxes)
-common lipid
-sterols (steroids)

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43
Q

What has the greatest fractions in feedstuffs?

A

fats and oils –> triglyceride

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44
Q

Functions of Lipids

A

-provide essential fatty acids
-carrier for lipid soluble vitamins (ADEK)
—–> why we need them
ALSO, supplies 2.25 times as much energy than carbs and proteins, constituent of cell membranes, and used for biosignaling

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45
Q

Are lipids required?

A

YES –> essential FA and needed to absorb vitamins

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46
Q

Is energy a nutrient?

A

NO
-you are not storing energy, storing ingredients to make ATP

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47
Q

How is energy obtained?

A

from carbs, fats, and proteins

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48
Q

What is short term energy composed of?

A

glycogen (CHO)

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49
Q

What is long term energy composed of?

A

adipose (fat)

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50
Q

What are minerals composed of?

A

minerals are inorganic elements, from the periodic table

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51
Q

Types of Minerals

A

Macro (need more of them) and Micro (need less of them)

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52
Q

What are the functions of minerals?

A

-co-factors for enzymes and essential metabolic reactions (immunity, repro, etc)
-bone structure
-ph and water balance

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53
Q

Are minerals required?

A

YES –> but not every mineral

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54
Q

What are vitamins composed of?

A

organic compounds

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55
Q

Which class of nutrients has the lowest quantity in the diet out of carbs, proteins, fats, and vitamins?

A

vitamins

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56
Q

Types of vitamins

A

-water soluble (C and B complex)
- fat soluble (A, D, E, K)

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57
Q

Functions of Vitamins

A

different vitamins are used for different reasons
-cofactors for enzymes
- immune function (C)
-hormone regulation (A)
-bone formation (D)
-antioxidant (E, C)
-vision (A)
-blood clotting (K)

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58
Q

Are vitamins required?

A

YES –> variation in what each species needs

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59
Q

What are the 4 types of gi tracts?

A
  1. simple monogastric
  2. avian
  3. hindgut fermentor
  4. ruminant
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60
Q

What is a batch reactor?

A

a gi tract that has the same exit and entrance
–> most simple, most simple diet

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61
Q

What is a continuous flow stirred-tank reactor?

A

the gi tract of a ruminant. The feedstuff sits in a compartment for a long time.

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62
Q

What is a plug-flow reactor?

A

the gi tract of a monogastric. Has a continuous input and output (“tube”).

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63
Q

What animals are monogastrics?

A

-humans, pigs, dogs, cats (simple)
-poultry (complex foregut)
-horses, rabbits (hindgut fermentors)

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64
Q

What animals are pre gastric fermentors?

A

cattle, sheep (ruminants)

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65
Q

What are the three diet types?

A

-omnivore
-herbivore
-carnivore

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66
Q

What is the crop?

A

in birds, the first stop of feed in the esophagus

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67
Q

What are the functions of the crop?

A
  1. storage
  2. provide feed for young (milk or regurgitation)
  3. immune function
  4. fermentation (microbes)
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68
Q

What is the proventriculus?

A

the gastric stomach of a chicken
–> it has less capacity because of the proventriculus and gizzard are continuous

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69
Q

What is the gizzard/ventriculus?

A

is used in the chicken, has ridges and contractions to grind digesta (acid, enzymes and muscle)
–> replacement for teeth

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70
Q

What is the main purpose of the gizzard?

A

decrease particle size to increase digestibility

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71
Q

What is the main job of the gi tract?

A

decrease particle size and increase absorption

72
Q

What makes avian gi tracts different?

A

-crop: feeding patterns
-gizzard: take place of teeth to grind particles
-low capacity of large intestine in most birds (less hindgut fermentation, less fiber)

73
Q

What is a hindgut fermentor?

A

fermentation vat is in the hindgut, they have bigger large intestines with increased complexity

74
Q

define ensacculated?

A

there is more tissue within the hindgut that can stretch and fit more food to increase surface area. (more surface area, more absorption)

75
Q

What is a ruminant?

A

foregut fermentors (they have a 3 stomach compartments allow fermentation before the stomach)
- fermentation vat in foregut

76
Q

What is in the stomach complex?

A

rumen, reticulum, and omasum

77
Q

What is the abomasum?

A

the gastric stomach in a ruminant

78
Q

What part of the hindgut fermentors git has the greatest capacity?

A

hindgut, large intestine

79
Q

What part of the ruminant git has the greatest capacity?

A

foregut

80
Q

What part of the monogastric git has the greatest capacity?

A

all (fore, mid, and hind) are all about equal

81
Q

What is the default git?

A

pig

82
Q

Why is the connection between volume and git organ?

A

where there is the highest capacity, there is the longest time spent by digesta

83
Q

Define Fermentation

A

microbes doing anaerobic metabolism of organic compounds yielding ATP, useful co-products, and nonuselful coproducts

84
Q

What does fermentation yield?

A
  • ATP (microbes make it for themselves)
  • useful co-products (VFAs)
  • non useful co-products (methane)
85
Q

What organic compounds are fermented?

A

carbs and c-skeletons of AA

86
Q

How is fiber broken down?

A

ONLY microbes can break down fibers

87
Q

Fermentation Location of a Ruminant

A

stomach complex (RRO) and large intestine

88
Q

How important is the stomach complex to ruminant fermentation?

A

very important!! – provides 90% of substrates

89
Q

How important is the large intestine to ruminant fermentation?

A

less important

90
Q

Fermentation Location of a Simple Monogastric

A

large intestine

91
Q

How important is the large intestine to simple monogastric fermentation?

A

minimal to moderate, higher importance if the animal is consuming more fiber

92
Q

Fermentation Location of a Avian

A

large intestine

93
Q

How important is the large intestine to avian fermentation?

A

minimal (especially poultry)

94
Q

Fermentation Location of Hindgut Fermentors

A

large intestine

95
Q

How important is the large intestine to hindgut fermentation?

A

really important is they are consuming forages/fibers

96
Q

Do all gi types ferment in the large intestine?

A

YES

97
Q

What is the main difference between hindgut fermentors and simple monogastrics?

A

large fermentation vat is in the hindgut, giving more home to microbes and increases the surface area of the large intestine

98
Q

What affect does fermenting in the large intestine have on hindgut fermentors?

A

this allows them to consume only forages, grass, hay, etc. (have a high fiber diet)

99
Q

What is similar about horses (hindgut) and cattle (ruminant) git?

A

they have similar forage diets

100
Q

Horse vs Cattle: digestive tract capacity

A

Cattle>Horse

101
Q

Horse vs Cattle: passage rate

A

Cattle<Horse

102
Q

Horse vs Cattle: fiber digestibility

A

Cattle>Horse

103
Q

Horse vs Cattle: fermentation location

A

horses –> LI
cattle –> stomach complex (microbes get 1st chance)

104
Q

Functions of the Mouth

A

-food acquisition (teeth, beak, tongue/lips)
-beginning of digestion (mechanical and chemical)
-defense (lumen and saliva)

105
Q

What does it mean if the mouth is doing mechanical digestion?

A

MOST animals do some chewing or reduce particle size

106
Q

What does it mean if the mouth is doing chemical digestion?

A

wetting with water, saliva, and salivary enzymes

107
Q

How does the lumen defend the body?

A

lumen/lining is on the outside of the body, so you have the ability to throw the food back up to protect from unwanted pathogens

108
Q

How does saliva defend the body?

A

saliva has antimicrobial properties

109
Q

What are molars used for?

A

grinding

110
Q

What are incisors used for?

A

biting

111
Q

What are canines used for?

A

ripping/tearing

112
Q

How are the teeth generally set up an herbivore?

A

they have incisors that can bite off plants, molars for grinding (helpful for increased fiber/cud chewing)

113
Q

How are the teeth set up in a carnivore?

A

large canines to rip flesh (lots of tearing, not a lot of chewing)

114
Q

What is special about bird beaks?

A

species differ in beak structure because the beaks are made for the function the bid needs/what food they eat
(teeth are less important because of the gizzard)

115
Q

How does the tongue help with feed acquisition?

A

-muscular tongue to grab things
-“selection” –> grabbing the food they want
-taste receptors (decrease bitter, increase sweet/savory)

116
Q

Why would an animal decrease the amount of bitter things they are eating?

A

the plant compounds may not be good for the animal or toxic
(taste receptors will detect this and they will eat less or spit it out)

117
Q

Why would an animal increase the amount of sweet or savory things they are eating?

A
  • get carbs (sweet)
  • amino acids and lipids (savory)
118
Q

What is the importance of Pavlov’s dogs?

A

using his dogs, he proves the salivary glands are controlled by the nervous system

119
Q

What is the cephalic phase?

A

secretion of saliva occurs before the food enters the stomach while being eaten (controlled by brain)

120
Q

What are the 3 well defined glands?

A
  1. parotid (back)
  2. mandibular/submandibular (mandible/jaw)
  3. sublingual/buccal (teeth)
121
Q

Functions of Saliva: food/digestion

A
  1. form bolus to help with swallowing
  2. taste the food
  3. enzymes to help digestion
122
Q

Functions of Saliva: microorganisms

A

antimicrobial properties in the mouth that defend against pathogens

123
Q

Functions of Saliva: teeth

A

protect teeth from acids by creating a buffer

124
Q

3 Big Functions of Saliva

A
  1. help with digestion
  2. defend against pathogens
  3. GIT protects itself
125
Q

What is amylase?

A

an enzyme in saliva that breaks down starch

126
Q

What is the expression of amylase in livestock?

A

there is a low amount of amylase in the saliva of livestock

127
Q

What is the esophagus?

A

a tube that delivers feed from mouth to stomach

128
Q

What is a bolus?

A

water and mucous help the feed stick together to be swallowed

129
Q

What is the function of the epiglottis?

A

the esophagus and trachea are very close, so the epiglottis has to close when eating and drinking so that food/water does not go down the trachea

130
Q

What is special about the muscles in the esophagus?

A

there are muscles going up, down, and around the esophagus so it can contract and different times

131
Q

What is the equivalence to the gastric stomach in the bird named?

A

proventriculus

132
Q

What is the equivalence to the gastric stomach in the ruminant named?

A

abomasum

133
Q

What is the cardiac sphincter?

A

what connects the esophagus to the stomach, allows a person to throw up

134
Q

What is the pyloric sphincter?

A

what connects the stomach to the small intestine

135
Q

what omental fat?

A

the fatty tissue on the stomach

136
Q

What are the three gastric secretions?

A
  1. acid (HCl)
  2. mucous
  3. enzymes
137
Q

What is the purpose of acid in the gastric stomach?

A

-digestion (denature and break down proteins, can break down other nutrients)
-protection (immune defense, kill microbes)

138
Q

What is the purpose of mucous in the gastric stomach?

A

protect the lumen from other secretions

139
Q

What is the purpose of enzymes in the gastric stomach?

A

release pepsin (main, break down proteins) and renin (found in mammals who consume milk, young)

140
Q

What is motility of the stomach?

A

smooth muscles contract causing stomach movement, mixing the contents

141
Q

What are the two most important secretions of the stomach?

A

acid and pepsin

142
Q

What is pepsin?

A

an enzyme (protease), first step of protein digestion, ONLY works on proteins

143
Q

How does the stomach protect itself from pepsin and acid?

A
  1. mucous (adds a protective layer to the lumen)
  2. secrete acid as Hydrogen and Chlorine ions to create HCl outside of the cell
  3. pepsin is secreted as an inactive enzyme (zymogen)
144
Q

What is a zymogen?

A

a digestive enzyme that is secreted/released in an inactive form and then activates in the lumen of the gut

145
Q

How is pepsin a zymogen?

A

secreted as pepsinogen, HCl will break off the inactive part, and is activated a pepsin

146
Q

Why are amylase, sucrase, and lactase not zymogens?

A

our bodies are not made of carbs, sugars, and starches so there is no need for it

147
Q

What are the lumen-epithelium tissue types?

A

-normal gastric
-pyloric
-stratified sq. nongrandular
-cardic

148
Q

What is the purpose of normal gastric and pyloric tissues?

A

protect the lumen (goblet cells), are less likely to get ulcers because the mucous protects them

149
Q

Which tissue types are more likely to get ulcers?

A

stratified sq. nongrandular and cardiac because they produce less mucous (pig and horse stomachs)

150
Q

Does the git have a high control of what it secretes into the stomach?

A

YES (nervous system and endocrine control)

151
Q

What are the three phases of of gastric secretion control?

A

-cephalic phase (before eating)
-gastric phase (food in the stomach)
-intestinal phase (digesta in small intestine)

152
Q

What does distention mean?

A

the stomach is full

153
Q

What do the receptors in the gastric phase and intestinal phase sense?

A

they can sense the nutrients and how full the stomach is (distention)

154
Q

What are the 4 major roles of the small intestine?

A
  1. terminal digestion
  2. ONLY absorption of AA, FA, monossacharides (vitamins and minerals)
  3. defense against pathogens (barrier function and immune function)
  4. move digesta along - motility
155
Q

What is barrier function?

A

cells are held tight/closely together so that pathogens cannot enter

156
Q

How does the small intestine have immune function?

A

It has mucosal immunity and lymph nodes

157
Q

What is another role the small intestine has?

A

it adapts to changes in the diet and physiological state

158
Q

How does the small intestine adapt to a change in diet?

A

it adapts to a change in the type of food and the amount that the animal is eating
–> less intake, the smaller the SI will be

159
Q

Why does the small intestine shrink when there is a lesser intake of food?

A

the SI uses a lot of nutrients, so if there is less intake of food/ less nutrients provided, it will shrink so that it will not over use nutrients

160
Q

Is the small intestine organized?

A

it is HIGHLY organized!!
- needs to stay tight to keep from twisting
- need to fit a lot in the SI

161
Q

What are the 3 regions of the small intestine?

A
  1. duodenum
  2. jejunum
  3. ileum
162
Q

Where does the small intestine start and stop?

A

the stomach connects to the duodenum at the pyloric sphincter and ends at the cecum

163
Q

What are vili?

A

increases the surface area of the tissue to allow an increase of absorptive capacity

164
Q

What are enterocytes?

A

the absorptive cell on the vili

165
Q

What are crypts?

A

stem cells that are proliferating (increasing the number of cells)

166
Q

Why does the small intestine need stem cells?

A

the small intestine is constantly making new cells because the epithelium (lumen) has to replace itself (about every 2-3 days)

167
Q

What are accessory organs of the small intestine?

A

pancreas, liver, and gall bladder

168
Q

What gets digested in the small intestine?

A

major digestion of carbs, proteins, and fats

169
Q

What enzymes are released from the pancreas (pancreatic ducts)?

A

protease, amylase, and lipase

170
Q

What enzymes are released from the small intestine?

A

peptidases and disaccridases

171
Q

Where does bile come from and stored?

A

made by the liver, stored in the gall bladder

172
Q

What is the purpose of bile?

A

the emulsify fat (make it so that fat and water can be together)

173
Q

Where is the main site of nutrient absorption in the gi tract?

A

the small intestine

174
Q

What are nutrient transporters?

A

proteins that move nutrients, from the lumen into the blood of the small intestine

175
Q

What types of transport does nutrient transporters use?

A

facilitated diffusion and active transport

176
Q

Does active transport require ATP?

A

YES

177
Q

Where are the nutrient transporters found in the small intestine?

A

within endocytes

Animal Nutrition (9 decks)

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