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Animal Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What are the life requirements for plants?

A
  1. Water
  2. Energy- sunlight
  3. Nitrogen (Nitrate or NH3)
  4. Inorganic elements (Minerals)
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2
Q

What are the life requirements for animals/humans?

A
  1. Water
  2. Energy (CHO and Lipids)
  3. Nitrogen (in the form of essential amino acids)
  4. Inorganic elements (Minerals)
  5. Vitamins
  6. Essential fatty acids
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3
Q

What are the 6 major nutrient categories?

A
  1. Carbohydrates
  2. Fats (Lipids)
  3. Proteins
  4. Vitamins
  5. Minerals
  6. Water
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4
Q

What are Carbohydrates?

A 
Simple Sugars (mono, di, poly)
Fibrous polysaccharides
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5
Q

What are Lipids?

A

(Fats)
Triglycerides and Phospholipids
Essential fatty acids
Sterols (e.g., cholesterol)

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6
Q

What is a protein?

A

Essential and non-essential amino acids

Nucleic acids, urea etc.

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7
Q

What are the organic nutrients?

A
  1. Carbohydrates
  2. Lipids
  3. Proteins
  4. Vitamins
    (all of which are carbon based)
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8
Q

What are some variables that impact feed nutritional values?

A

Genetics, geographic locale, weather, milling/storage

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9
Q

What are some variables that impact an animal’s nutrient requirements?

A

Age, Gestation/lactation, breed, stress

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10
Q

What are the 4 functions of water?

A
  1. Solvent
  2. Diluent
  3. Transport
  4. Substrate
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11
Q

What are the three sources of water?

A
  1. Drinking water
  2. Water with in food
  3. Metabolic water
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12
Q

Where does water absorption occur? Vs.

Where does most NET water absorption occur?

A

Absorption of water occurs throughout the GI track; lost of water added to food stuff in early sections of the GI track
Most NET water absorption occurs in the large intestines

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13
Q

How does water absorption occur?

A

By passive diffusion

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14
Q

What are the three key factors that affect water requirement/intake?

A
  1. Water availability
  2. Dry matter intake
  3. Water losses
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15
Q

What are the four common factors that affect suitability of water for livestock?

A
  1. Total dissolved solids (TDS)
  2. Sulfur and Sulfate (rotten eggs; frequent)
  3. Nitrates (linked to repro. problems in livestock)
  4. Iron (frequent)
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16
Q

What is the most essential nutrient?

A

Water

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17
Q

Gross Energy
Also referred to as?
What is GE measured with?

A
  • The quantity of energy (in the form of heat) resulting from the complete oxidation of food, feed, or other substance.
  • Also referred to as Heat Combustion
  • GE is measured by a bomb calorimeter
18
Q

Digestible Energy?

A
  • Intake of food energy (GE) minus energy lost in feces

- Requires collection of feces

19
Q

Metabolizable energy?

A

ME = GE of food consumed minus energy lost in feces, urine and combustible gases

20
Q

Net energy

What is the equation to calculate NE?

A

Portion of energy that is available to the animal for maintenance or various productive purposes
(making milk, eggs, doing work)
NE = ME - HI;
Net Energy = Metabolic Energy - Heat Increment

21
Q

What is Heat Increment?

A

Represents the heat produced by the digestion and metabolism of a food stuff over and above what is produced prior to food ingestion
**The more the nutrient is absorbed and deposited into tissues the lower the HI

22
Q

Maintenance

How much Metabolizable Energy is needed for normal production to meet maintenance needs in Cattle?

A

Refers to (in context of animal nutrition) a condition in which a non-productive animal neither gains nor loses body energy reserves

65-70% of ME is needed for normal production to meet Maintenance needs

23
Q

Maintenance Energy is used for?

A

used for blood circulation, kidney and liver functions, respiration, protein and lipid biosynthesis and turnover, ion transport ,etc.

24
Q

Energy required for maintenance is mostly needed to produce what?

A

ATP

25
Q

Gross Efficiency

A

Refers to the caloric value of the product over the caloric intake; (Calories Out over Calories In)

26
Q

Net Efficiency

A

The caloric value of the product over caloric intake ABOVE maintenance
(Calories out) over (Calories in - Maintenance)

27
Q

Indirect Calorimetry

A

The amount of energy in feedstuff can be determined INDIRECTLY by simply measuring oxygen consumption required in metabolizing food

This approach provides the physiological energy value of feedstuff

28
Q

CHO : Protein : Fat, respectively?

A

4: 4:9

* *More energy is released from fats than from carbohydrates on a per gram basis

29
Q

Energy is formed by?

A

The complete oxidation of carbons resulting in the formation of CO2 and metabolic water

30
Q

What are the two critical factors of how we feed livestock and companion animals?

A
  1. Cost and quality of feedstuffs

2. GI tract physiology

31
Q

Fermentation refers to?

A

Metabolization with out oxygen to create energy

32
Q

What is the crop used for in Avians?

A

For storage only

birds will empty crop if scared in order to escape

33
Q

What is the Proventriculus in Avians?

A

The true stomach

34
Q

What is the gizzard used for?

A

Functions as teeth in birds (equivalent to mouth)

35
Q

What is the Ceca?

A

2 cecums for fermentation

36
Q

The environment of the rumen?

A
  1. Highly reduced (little O2)
  2. pH= 6.0 - 7.0
  3. 10 - 15% dry matter
  4. 39 degree C
37
Q

What are the four compartments of the foregut?

A
  1. Rumen
  2. Reticulum
  3. Omasum
  4. Abomasum
38
Q

What occurs int he rumen?

A

Most fermentation by bacteria, protozoa, and fungi takes place here;
Digestion via microbial enzymes

39
Q

What is the function of the reticulum?

A

Primarily to move food back up into the mouth for additional chewing
(only partially separated from the much larger rumen)
“Reticular groove” allows milk to by-pass the rumen

40
Q

What is involved in rumination?

A
  • occurs 10 - 12 hours a day
  • reduces particle size
  • only small particles leave reticulo-rumen
  • incr. surface area leading to more efficient microbial digestion
  • breaks down plant coating

Animal Nutrition (9 decks)

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