Exam 1 Flashcards
(120 cards)
1
Q
Antoine Lavisier
A
Father of nutrition
late 1700s
described relationship between what one consumes & relative health
2
Q
Age of vitamines
A
1912-1944
3
Q
Age of minerals
A
1930-present
4
Q
What country has the most horses
A
china
5
Q
how many horses does the US have
A
6 million
6
Q
What country has the most cattle
A
India
7
Q
What country produces the most beef
A
USA
8
Q
How many cattle are in the US
A
99 million
9
Q
How many horses are there worldwide
A
61 million
10
Q
How many cattle are there worldwide
A
1 billion
11
Q
How many pigs are worldwide
A
900 million
12
Q
What country has the most pigs
A
China
13
Q
How many pigs does the US have
A
62 million
14
Q
How many sheep are there worldwide
A
1 billion
15
Q
What country has the most sheep
A
China
16
Q
How many sheep does the US have
A
7 million
17
Q
How many dogs are in the US
A
77 million
18
Q
How many cats are in the US
A
58 million
19
Q
How much money is the pet food industry worth
A
$35 million
20
Q
Feed efficiency / feed conversion
A
ratio expressing number of units of feed required for one unit of production
21
Q
Feed / Grain ratio
A
pounds of feed / pounds of gain
22
Q
Beef feed conversion (roughage)
A
12lbs
23
Q
Lamb feed conversion
A
8lbs
24
Q
Beef feed conversion (concentrates)
A
6lbs
25
Swine feed conversion
3lb
26
Poultry feed conversion
2lbs
27
Fish feed conversion
1-1.5lbs
28
What element provides protein
Nitrogen
29
What element provides energy
Carbon
30
What advantages does growing beef have (as compared to fish) despite having a worse F/G
Ability to consume poor quality feed that humans cannot eat (roughage) and turn it into a high quality product (meat, milk etc.)
31
What gives fish such a high F/G
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
32
Why do developing countries maintain large numbers of livestock/ small ruminants
Converting low quality feeds
Currency: battle inflation
Power: draft animals
Preservation: don't require refrigeration while alive
33
Why do developed counties maintain large numbers of livestock
Nutrient dense, high quality protein food
Utilize low quality feeds
Elasticity to grain crops
34
Protein Quality
balance of essential amino acids found in the food of choice against required balance of essential amino acids of whatever is being fed
35
How many amino acids are there
20
36
How many amino acids are considered essential
~10
37
Protein quality of egg protein
94
38
Protein quality of milk
92
39
Protein quality of animal based products (meat)
60-80
40
Protein quality of plant based products
40-65
41
What plant has the highest protein quality
Soybeans
42
Biological value of protein
Quality of protein as well as digestibility of protein
43
What grains are only consumed by humans
Rice & Wheat
44
What grains are used for both human and animal consumption
Barley (beer) & corn (ethanol: gas & alcohol)
45
Challenges of livestock nutrition
Feed efficiency
Environmental impact
Profitability
46
What two components make up all feed
Water & dry matter
47
What two components is dry matter made up of
Organic & inorganic
48
What two functions does water serve
1. Universal solvent
2. Control body temperature
49
What mineral regulates the amount of water taken in by the body
Sodium
50
Where is sodium found in the body
extrcellular
51
Where is potassium found in the body
in the cell
52
What three things makes up the water regulatory mechanism
1. Osmolarity
2. Extra cellular fluid volume control
3. pH control
53
What affects consumption of water
temperature, dry matter conversion, dry matter % of the feed, intake of salt/fiber/proteins, physiological production state, disease state
54
How much solids should be present in water
<2500 mg/L
55
What minerals are found in water
Calcium, Magnesium, Sodium, Potassium, Sulfur
56
What minerals make water "hard" or "soft"
Calcium & Magnesium
57
What problems does Sulfur in water cause
Diarrhea
58
What problems does Nitrates in water cause
100-200ppm toxic
Formation of methemoglobin which alters O2 binding
Abortions & death
59
What other contaminants can be found in water
Pesticides, organic matter, bacteria
60
What sources do animals obtain water from
Consumed directly
Taken in with feed
Metabolically (oxidation of sugars)
61
Protein
Broad class of nitrogen containing compounds ranging from very simple to very complex, made up of amino acids
62
Essential Amino Acids
PVT TIM HALL
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Leucine
Lysine
63
What AAs are not essential in adult pigs
Arginine
Histidine
Leucine
64
What AAs are essential for growing poultry
Glycine
Proline
65
What AA is essential for cats
Taurine
66
What EAAs are limiting in livestock
1. Lysine
2. Methionine
3. Arginine
4. Tryptophan
5. Threonine
67
What is the most limiting EAA in poultry
Arginine
68
What is the most limiting EAA in cattle
Tryptophan
69
Biological Value
Measure of relationship of protein retained to proteins absorbed
70
What is the minimum biological value to support animal growth
70
71
Non protein nitrogen (NPN)
Any nitrogen containing compound that are not true proteins
ex. nitrate, nitrite, nucleic acids, urea, B vitamins
72
Why is it important to know NPN
Feed analysis techniques don't measure protein, only nitrogen
73
Crude Protein
Measure of all nitrogen in a feed
% N x 6.25 = % CP
74
Kjeldahl method
Measures NH3 by titration
extremely hazardous
75
Can NPNs be digested
Only by ruminants
76
Dumas method
Measures N2 gas by combustion
easily automated, slightly more accurate
77
Three major functions of lipids
1. Energy (2.25x carbs)
2. Fat soluble vitamins (A, D, E, K)
3. Essential Fatty Acids
78
What are the three EFAs
Linoleic 18:2
Linolenic 18:3
Arachidonic 20:4
79
Where are Linoleic & Linolenic Acids obtained from
Plants
80
Where is Arachidonic acid obtained from
Animals
Conversion of Linoleic acid
81
What EFA(s) are considered Omega 6s
Linoleic
Arachidonic
82
What EFA(s) are considered Omega 3s
Linolenic
83
What products is Arachidonic acid used to make
Prostaglandins
Thyroxins
84
What EFA are essential in carnivores
Arachidonic
85
Non essential Omega 3s (Fish oil)
Eicosapentaenoic acid (EPA)
Docosahexanoic acid (DHA)
Lead to lower levels of cardiovascular disease
86
Three most important VFAs
Acetic (2 carbon)
Propionic (3c)
Butyric (4c)
87
What VFA is used for gluconeogenesis
Propionic
88
Components of Carbohydrate Proteins
Nitrogen Free extract
Fiber fraction
89
Nitrogen Free Extract (NFE)
Highly digestible (80-100%)
Sugars: pentoses & hexoses
Polysaccharides: starch
90
Two sources of starch
Amylose
Amylopectin
91
Amylose
Linear glucose chain of alpha 1,4 linkages, highly digestible
Quickly digested
92
Amylopectin
Branched glucose chain with alpha 1,4 and 1,6 linkages
Slowly digested
Found only in plants
Mammal equivalent: glycogen
93
Fiber Fraction
Only digestible by ruminants
Referred to as non-starch polysaccharide fraction (NSP)
94
Three most common NSPs
Cellulose
Hemicellulose
Pectins
Gums
Arabinoxylans
95
Cellulose
50-90% digestible
Repeating beta 1,4 glucose bonds
96
Hemicellulose
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
Pectins
30-70% digestible
alpha 1,4 bonds of galacturonic acid
High in citrus pulp & pumices
98
Gums
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
Arabinoxylans
Anti-nutritional factor in wheat & rye
low feed value, poor taste
Made of two pentoses: arabinose & xylose
100
Lignin
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
Why is it difficult to measure Fiber
Significant amounts (hemicellulose & lignin) degraded during extraction
Measured CP always lower than real value
102
Van Soest Method
Better method to analyze fiber
Use of neutral solution & acid detergent
103
Neutral Detergent Fiber Analysis
Lost: starches, sugars, proteins, fats, vitamins
Retained: Cellulose, Hemicellulose, Lignin
The higher NDF, less dry matter consumed
104
Acid Detergent Fiber Analysis
Lost: Hemicellulose
Retained: Cellulose, Lignin
Higher ADF, lower digestibility
105
How to calculate hemicellulose levels
NDF minus AFD
106
What food components provide energy
Protein, NFE, CF, EE
107
Total Digestible Nutrients (TDN)
{% Digestible protein + % Digestible CF + % Digestible NFE + (% Digestible EE x 2.25)}
108
Problem with TDN
Includes % digestible CF twice, which is inaccurate
Works for monogastrics who are not consuming large amounts of fiber
109
Nitrogen Free Extract (NFE)
100 - (%Water + %Ash + % CP + %EE + %CF)
110
Net Energy System
Developed by Lofgreen & Garret in 1960
Measures energy components as a unit of heat (calories)
111
calorie
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
Gross Energy
Measured (calories / gram) via bomb calorimetry
Tells us exactly energy in feed
113
Fecal Energy
About 20-30% GE lost as FE
114
Digestible Energy
= gross - fecal
70-80% GE value
Used to measure energy for swine and horses
115
Metabolizable Energy
= digestible - urinary E + gaseous E
70-80% DE value
common measure for poultry
116
Heat Increment
Heat of fermentation
Heat of nutrient metabolism
Useful or energy drain
117
Net Energy
= ME - heat increment
Measure of energy in cattle
118
Net Energy of a cow
21%
119
Net Energy of a pig
44%
120
Near Infra-Red Reflectance Spectroscopy (NIR Analysis)
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)
