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Nutrition 332 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Antoine Lavisier

A

Father of nutrition
late 1700s
described relationship between what one consumes & relative health

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2
Q

Age of vitamines

A

1912-1944

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3
Q

Age of minerals

A

1930-present

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4
Q

What country has the most horses

A

china

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5
Q

how many horses does the US have

A

6 million

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6
Q

What country has the most cattle

A

India

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7
Q

What country produces the most beef

A

USA

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8
Q

How many cattle are in the US

A

99 million

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9
Q

How many horses are there worldwide

A

61 million

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10
Q

How many cattle are there worldwide

A

1 billion

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11
Q

How many pigs are worldwide

A

900 million

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12
Q

What country has the most pigs

A

China

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13
Q

How many pigs does the US have

A

62 million

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14
Q

How many sheep are there worldwide

A

1 billion

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15
Q

What country has the most sheep

A

China

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16
Q

How many sheep does the US have

A

7 million

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17
Q

How many dogs are in the US

A

77 million

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18
Q

How many cats are in the US

A

58 million

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19
Q

How much money is the pet food industry worth

A

$35 million

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20
Q

Feed efficiency / feed conversion

A

ratio expressing number of units of feed required for one unit of production

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21
Q

Feed / Grain ratio

A

pounds of feed / pounds of gain

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22
Q

Beef feed conversion (roughage)

A

12lbs

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23
Q

Lamb feed conversion

A

8lbs

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24
Q

Beef feed conversion (concentrates)

A

6lbs

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25
Q

Swine feed conversion

A

3lb

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26
Q

Poultry feed conversion

A

2lbs

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27
Q

Fish feed conversion

A

1-1.5lbs

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28
Q

What element provides protein

A

Nitrogen

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29
Q

What element provides energy

A

Carbon

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30
Q

What advantages does growing beef have (as compared to fish) despite having a worse F/G

A

Ability to consume poor quality feed that humans cannot eat (roughage) and turn it into a high quality product (meat, milk etc.)

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31
Q

What gives fish such a high F/G

A

Cold blooded: don’t have to use energy to maintain body temp
Weightless environment: don’t have to fight the effects of gravity
Direct excretion of nitrogen to ammonia, don’t need to convert to urea

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32
Q

Why do developing countries maintain large numbers of livestock/ small ruminants

A

Converting low quality feeds
Currency: battle inflation
Power: draft animals
Preservation: don’t require refrigeration while alive

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33
Q

Why do developed counties maintain large numbers of livestock

A

Nutrient dense, high quality protein food
Utilize low quality feeds
Elasticity to grain crops

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34
Q

Protein Quality

A

balance of essential amino acids found in the food of choice against required balance of essential amino acids of whatever is being fed

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35
Q

How many amino acids are there

A

20

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36
Q

How many amino acids are considered essential

A

~10

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37
Q

Protein quality of egg protein

A

94

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38
Q

Protein quality of milk

A

92

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39
Q

Protein quality of animal based products (meat)

A

60-80

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40
Q

Protein quality of plant based products

A

40-65

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41
Q

What plant has the highest protein quality

A

Soybeans

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42
Q

Biological value of protein

A

Quality of protein as well as digestibility of protein

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43
Q

What grains are only consumed by humans

A

Rice & Wheat

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44
Q

What grains are used for both human and animal consumption

A

Barley (beer) & corn (ethanol: gas & alcohol)

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45
Q

Challenges of livestock nutrition

A

Feed efficiency
Environmental impact
Profitability

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46
Q

What two components make up all feed

A

Water & dry matter

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47
Q

What two components is dry matter made up of

A

Organic & inorganic

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48
Q

What two functions does water serve

A
  1. Universal solvent
  2. Control body temperature
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49
Q

What mineral regulates the amount of water taken in by the body

A

Sodium

50
Q

Where is sodium found in the body

A

extrcellular

51
Q

Where is potassium found in the body

A

in the cell

52
Q

What three things makes up the water regulatory mechanism

A
  1. Osmolarity
  2. Extra cellular fluid volume control
  3. pH control
53
Q

What affects consumption of water

A

temperature, dry matter conversion, dry matter % of the feed, intake of salt/fiber/proteins, physiological production state, disease state

54
Q

How much solids should be present in water

A

<2500 mg/L

55
Q

What minerals are found in water

A

Calcium, Magnesium, Sodium, Potassium, Sulfur

56
Q

What minerals make water “hard” or “soft”

A

Calcium & Magnesium

57
Q

What problems does Sulfur in water cause

A

Diarrhea

58
Q

What problems does Nitrates in water cause

A

100-200ppm toxic
Formation of methemoglobin which alters O2 binding
Abortions & death

59
Q

What other contaminants can be found in water

A

Pesticides, organic matter, bacteria

60
Q

What sources do animals obtain water from

A

Consumed directly
Taken in with feed
Metabolically (oxidation of sugars)

61
Q

Protein

A

Broad class of nitrogen containing compounds ranging from very simple to very complex, made up of amino acids

62
Q

Essential Amino Acids

A

PVT TIM HALL
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Leucine
Lysine

63
Q

What AAs are not essential in adult pigs

A

Arginine
Histidine
Leucine

64
Q

What AAs are essential for growing poultry

A

Glycine
Proline

65
Q

What AA is essential for cats

A

Taurine

66
Q

What EAAs are limiting in livestock

A
  1. Lysine
  2. Methionine
  3. Arginine
  4. Tryptophan
  5. Threonine
67
Q

What is the most limiting EAA in poultry

A

Arginine

68
Q

What is the most limiting EAA in cattle

A

Tryptophan

69
Q

Biological Value

A

Measure of relationship of protein retained to proteins absorbed

70
Q

What is the minimum biological value to support animal growth

A

70

71
Q

Non protein nitrogen (NPN)

A

Any nitrogen containing compound that are not true proteins
ex. nitrate, nitrite, nucleic acids, urea, B vitamins

72
Q

Why is it important to know NPN

A

Feed analysis techniques don’t measure protein, only nitrogen

73
Q

Crude Protein

A

Measure of all nitrogen in a feed
% N x 6.25 = % CP

74
Q

Kjeldahl method

A

Measures NH3 by titration
extremely hazardous

75
Q

Can NPNs be digested

A

Only by ruminants

76
Q

Dumas method

A

Measures N2 gas by combustion
easily automated, slightly more accurate

77
Q

Three major functions of lipids

A
  1. Energy (2.25x carbs)
  2. Fat soluble vitamins (A, D, E, K)
  3. Essential Fatty Acids
78
Q

What are the three EFAs

A

Linoleic 18:2
Linolenic 18:3
Arachidonic 20:4

79
Q

Where are Linoleic & Linolenic Acids obtained from

A

Plants

80
Q

Where is Arachidonic acid obtained from

A

Animals
Conversion of Linoleic acid

81
Q

What EFA(s) are considered Omega 6s

A

Linoleic
Arachidonic

82
Q

What EFA(s) are considered Omega 3s

A

Linolenic

83
Q

What products is Arachidonic acid used to make

A

Prostaglandins
Thyroxins

84
Q

What EFA are essential in carnivores

A

Arachidonic

85
Q

Non essential Omega 3s (Fish oil)

A

Eicosapentaenoic acid (EPA)
Docosahexanoic acid (DHA)
Lead to lower levels of cardiovascular disease

86
Q

Three most important VFAs

A

Acetic (2 carbon)
Propionic (3c)
Butyric (4c)

87
Q

What VFA is used for gluconeogenesis

A

Propionic

88
Q

Components of Carbohydrate Proteins

A

Nitrogen Free extract
Fiber fraction

89
Q

Nitrogen Free Extract (NFE)

A

Highly digestible (80-100%)
Sugars: pentoses & hexoses
Polysaccharides: starch

90
Q

Two sources of starch

A

Amylose
Amylopectin

91
Q

Amylose

A

Linear glucose chain of alpha 1,4 linkages, highly digestible
Quickly digested

92
Q

Amylopectin

A

Branched glucose chain with alpha 1,4 and 1,6 linkages
Slowly digested
Found only in plants
Mammal equivalent: glycogen

93
Q

Fiber Fraction

A

Only digestible by ruminants
Referred to as non-starch polysaccharide fraction (NSP)

94
Q

Three most common NSPs

A

Cellulose
Hemicellulose
Pectins
Gums
Arabinoxylans

95
Q

Cellulose

A

50-90% digestible
Repeating beta 1,4 glucose bonds

96
Q

Hemicellulose

A

40-70% digestible
Complex mixtures of pentoses: arabinose & beta 1,4 xylan linkages with hexose (glucuronic acid) sidechains
High in beet pulp & corn cobs

97
Q

Pectins

A

30-70% digestible
alpha 1,4 bonds of galacturonic acid
High in citrus pulp & pumices

98
Q

Gums

A

Added to feed to improve pelleting characteristics
Beta glucans: anti-nutritional factor in barley & oat bran, causes sticky feces in chickens & swine
Highly fermentable

99
Q

Arabinoxylans

A

Anti-nutritional factor in wheat & rye
low feed value, poor taste
Made of two pentoses: arabinose & xylose

100
Q

Lignin

A

Undigestible component of plants
Complex, poorly understood, highly cross-linked phenylpropanoid polymer
Keeps plants upright
Content increases as plant matures
Worst anti-nutrient
Makes up 5-15% of forages

101
Q

Why is it difficult to measure Fiber

A

Significant amounts (hemicellulose & lignin) degraded during extraction
Measured CP always lower than real value

102
Q

Van Soest Method

A

Better method to analyze fiber
Use of neutral solution & acid detergent

103
Q

Neutral Detergent Fiber Analysis

A

Lost: starches, sugars, proteins, fats, vitamins
Retained: Cellulose, Hemicellulose, Lignin
The higher NDF, less dry matter consumed

104
Q

Acid Detergent Fiber Analysis

A

Lost: Hemicellulose
Retained: Cellulose, Lignin
Higher ADF, lower digestibility

105
Q

How to calculate hemicellulose levels

A

NDF minus AFD

106
Q

What food components provide energy

A

Protein, NFE, CF, EE

107
Q

Total Digestible Nutrients (TDN)

A

{% Digestible protein + % Digestible CF + % Digestible NFE + (% Digestible EE x 2.25)}

108
Q

Problem with TDN

A

Includes % digestible CF twice, which is inaccurate
Works for monogastrics who are not consuming large amounts of fiber

109
Q

Nitrogen Free Extract (NFE)

A

100 - (%Water + %Ash + % CP + %EE + %CF)

110
Q

Net Energy System

A

Developed by Lofgreen & Garret in 1960
Measures energy components as a unit of heat (calories)

111
Q

calorie

A

1 calorie = energy required to raise 1 g of water 1 C
(14.4 - 15.5 C at sea level)
1000 calories = 1 Calorie/kcal
1000 Calorie = 1 Mcal

112
Q

Gross Energy

A

Measured (calories / gram) via bomb calorimetry
Tells us exactly energy in feed

113
Q

Fecal Energy

A

About 20-30% GE lost as FE

114
Q

Digestible Energy

A

= gross - fecal
70-80% GE value
Used to measure energy for swine and horses

115
Q

Metabolizable Energy

A

= digestible - urinary E + gaseous E
70-80% DE value
common measure for poultry

116
Q

Heat Increment

A

Heat of fermentation
Heat of nutrient metabolism
Useful or energy drain

117
Q

Net Energy

A

= ME - heat increment
Measure of energy in cattle

118
Q

Net Energy of a cow

A

21%

119
Q

Net Energy of a pig

A

44%

120
Q

Near Infra-Red Reflectance Spectroscopy (NIR Analysis)

A

Detection of:
C-H
C-O
C-N
Run in a matter of minutes
Only as good as calibration of spectrophotometer (which is calibrated using previous methods)

Nutrition 332 (10 decks)

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