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Animal nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is the Grand Challenge for the 21st Century?

A
  • provide portable water and a safe, nutritious and abundant food supply for 9 billion people by 2050
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2
Q

Why is it hard to achieve the grand challenge for the 21st century?

A
  • we would need to increase food output by 50%
    • > 70% would come from increased efficiency of production
  • under increased scrutiny by an increasingly wealthy world population
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3
Q

Define nutrition

A
  • the process in which living organisms utilize food for growth and replacement of tissues, through digestion, absorption, assimilation and excretion
  • how we optimize food to balance the needs of the animals
  • taking in nutrients to maintain normal function
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4
Q

What challenges do we face with human malnutrition?

A
  • as political conflict occurs, good nutrition decreases

- countries in crisis have nourishment problems

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5
Q

What are the forms of human malnutrition?

A

1) marasmus

2) kwashiorkor

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6
Q

Marasmus

A
  • energy deficiency lack of calories, emaciated body, consumes all nutrients and not enough energy
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7
Q

Kwashiorkor

A
  • protein deficiency resulting in pot bellied kids can have enough food but not enough proteins
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8
Q

What is the biggest nutrition issue in developed nations

A
  • over consumption with limited exercise

- overnutrition

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9
Q

Undernourishment

A
  • not enough nutrition of anything
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10
Q

Malnutrition

A
  • plenty of nutrients in some things, but now in others
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11
Q

What is the single largest food insecurity in undernourished nations

A
  • protracted crisis
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12
Q

Bear example: Global Food Chain

- what can we do with this to help meet the challenge?

A
  • we can increase the output at certain points in the food chain to meet demands
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13
Q

Food

A
  • most often a term used to describe human diets, edible material that provides nutrients (premade)
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14
Q

Feed

A
  • most often a term used to describe animal diets, edible material that provides nutrients (premade)
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15
Q

Foodstuff/Feedstuff

A
  • materials made into or used to make food/feed

Ex: corn or soybeans

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16
Q

Diet

A
  • mixture of foodstuffs/feedstuffs used to supply nutrients
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17
Q

Ration

A
  • daily allocation of food/feed
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18
Q

Nutrient

A
  • any chemical element/compound in diet that is required for normal reproduction, growth, lactation or maintenance of life function
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19
Q

Nutritionist

A
  • scientist/professional focused in understanding or applying the process of nutrition
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20
Q

Why are plants an essential link between soil and animal/human?

A
  • Bc plants take nutrients from the soil and convert it to what we can use
  • they utilize gradient energy and convert it to chemical energy (CO2) what we can eat
  • they use solar radiation and convert it to sugar, amino acids and proteins which is helpful Bc we can’t convert sunlight to CO2 in our bodies
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21
Q

What nutrients do we get from the soil? Atmosphere?

A
  • nitrogen, minerals and water from the soil

- CO2 from the atmosphere

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22
Q

Photosynthesis process

A
  • takes carbon, water and radiant energy to make glucose (sugar) with a byproduct of oxygen
  • This process takes solar (gradient) energy and converts it to energy we can utilize/consume
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23
Q

What does an animal need to be healthy and productive?

A

1) water! **
2) protein
3) energy (carbs and fats)
4) vitamins and minerals
5) roughage

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24
Q

How would the nutrition needs differ between certain animals and why?

A
  • cows and horses are herbivores so they will get most of their energy from roughage
  • cats are carnivores so they need more protein/meat sources
  • pigs are omnivores so they will eat both
  • other factors are species, physiological states (pregnancy, milking and age), health of the animal
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25
Q

How are you going to meet the needs of each individual animal?

A
  • provide them with the specific nutrients they require without wasting and affecting their health
26
Q

Biological process of respiration

A
  • produces ATP by burning carbons with oxygen
  • currency of the cell is ATP, what we need to make products
  • takes chemical energy and converts it into water and ATP (usable energy)
27
Q

What is the goal of nutritionists ?

A
  • to develop diets that support production and health without wasting the nutrients
28
Q

Why the concern with not wasting nutrients

A
  • we don’t wanna waste money AND the waste that comes out of the animals can cause potential problems and can harm the environment
29
Q

What are nutritionists often specialized by species or general animal type

A

1) digestive tract differences
- ruminant vs nonruminant
- herbivore vs omnivore vs carnivore

2) differences in metabolism
- smaller animals have a faster metabolism than larger animals
- cold blooded vs warm blooded
- impact of the environment and variability

3) differences in production of product
- environmentally controlled vs outside
- milk vs meat production vs hair or wool production

30
Q

What knowledge and skills do a nutritionist need to accomplish their goal of optimizing the diet of an animal without wasting nutrients?

A
  • need to know the Principles of Nutrition
  • need to know the Principles of Physiology and Endocrinology
  • need to know biochemistry and chemistry
  • ration calculations
31
Q

Principles of nutrition

A

1) nutrient content of foods/feeds
2) nutrient functions
3) nutrient requirements for maintenance, growth, production and health

32
Q

Principles of physiology and endocrinology

A

1) organ/system function (pancreas, kidney, GI tract, liver)
2) hormone interaction with nutrient function/balance
3) transport between organs (cardiovascular system/lymphatic)

33
Q

What is the Nutrient response of deficiency? Toxicity?

A
  • Deficiency zone is if they’re underfed too much

- if oversee toxicity zone is reached

34
Q

What is the most important nutrient for animals and why

A
  • water because it is a major component in the bodies metabolism
  • major factor in regulating the bodies temperature
35
Q

Why could we have a water crisis?

A
  • only 2.5% of the worlds water is fresh (portable)

- the rest is glaciers, groundwater, and surface water if those go away we can be short water

36
Q

Waters role in the metabolism

A

1) as a solvent
2) for transport
3) hydrolysis and oxidation
4) cellular respiration

37
Q

What is waters role as a solvent/diluent

A
  • More things are soluble in water than other solvents
  • fluid environment of the cytoplasm of the cell
  • cell compartments are separated by lipid containing barriers
38
Q

What is waters function as a transport medium

A
  • blood, urine, sweat, GI tract
39
Q

Hydrolysis

A
  • breaks bonds within a chemical compound using water
40
Q

Oxidation of carbon

A
  • addition of oxygen to carbon molecule

- > withdrawal of an electron carbon becomes more positive

41
Q

Cellular respiration

A
  • end product of this process is metabolic water

- takes chemical energy and turns it into water and ATP (usable energy)

42
Q

Metabolic water

A
  • water made through/in the body
43
Q

Waters function with body temperature regulation

A
  • can monitor body temp by regulating blood flow throughout the body by opening and closing blood vessels

1) high specific heat
- can contain a large amount of heat and move into fluids

2) high thermal conductivity
- can rapidly transfer heat

3) high latent heat of evaporation
- can take a lot of heat with it when it evaporates
Ex: with boiling water the steam above it is much hotter than the water in the pan

44
Q

Water sources in the Body

A

1) metabolic water -> from the body itself
2) drinking water -> ponds, lakes, streams, rivers, troughs

3) feeds/Foods -> diff foods have diff water contents
* THE MORE WATER THERE IS IN A FEED THE FEWER NUTRIENTS PER POUND IN THE FEED*

  • the more water in feed the more feed that needs to be consumed because H20 decreases nutrients in the feed

Ex: hay vs an early spring pasture

  • dew
  • rain
45
Q

Why is it difficult to define water requirements

A

1) physiological states differ -> age, sick, healthy, high prod dairy cow would req more

2) environmental factors -> hot vs cold
- if the animal is not heat stressed will consume about 2-5 kg of water per kg of feed consumed

3) dietary factors -> moisture content in feed

46
Q

How do animals experience body water loss

A

1) water turnover
2) urine
3) feces
4) insensible water (lungs, breathing, skin ->through cells themselves)

5) sweat
- esp during high activity

47
Q

Water turnover

A
  • a measure of how well the body maintains water and how fast it takes to lose 1/2 of its body water
  • Cattle take about 3.5 days
  • nonruminant a will take less time to turnover water
  • desert animals (camels/some sheep) need more time to turnover water Bc they have high metabolic water production and good kidney function to retain the water
48
Q

Why is water quality important

A
  • if the water is of bad quality the intake will be affected
  • it will decrease
49
Q

What affects water quality

A

1) salts
2) toxicants (nitrates, heavy metals)
3) pathogenic microbes
4) algae
5) hydrocarbons/oily substances
6) pesticides/chemicals

50
Q

Factors affecting sustainability for use in a diet/ration

A

1) cost -> can we afford it
2) preferably a product inedible to humans
3) palatability
4) digestibility
5) bioavailability of nutrients-> can the nutrient be absorbed
6) content/balance of nutrients
7) presence of toxicants or anti quality factors
- > trypsin inhibitor in raw soy beans
8) handling/milling properties -> if you can’t transport it not very useful

51
Q

3 major groups of feedstuffs/foodstuffs

A

1) energy-> starts the process
- makes up most of the diet so if making a diet plan you wanna start with energy source

2) protein-> has high energy, but will reserve Bc would rather use for a good protein source
3) roughage -> use for milk fat production

52
Q

Energy feedstuffs/ foodstuffs

A
  • generally feedstuffs/foodstuffs high in carbohydrate and fats
    Ex: cereal grains (corn or wheat)
  • milling byproducts (from grains ex:breakdown corn)
  • molasses (crude/liquid sugar good for protein, minerals and vitamin supplements)
  • animal and vegetables fats and oils
  • brewery byproduct
  • bakery waste
  • cull fruit and vegetables
  • beet and citrus pulp
  • fresh young forage (for grazing, roughage better)
53
Q

Protein feedstuffs

A
  • high in amino acids/protein/nonprotein nitrogen

Ex: oilseed meals (cottonseed, soybeans, sunflowers)

  • meat/bone meal
  • fish/marine meal
  • poultry byproduct (feathers, blood)
  • offal (organs)
  • distillers/Brewers dried grains
  • bacteria/yeast/algae
  • urea/ammonia
  • dried manure
  • legumes
  • early spring forage
54
Q

Roughage feedstuffs

A
  • high in fiber (cellulose/hemicellulose)/bulk

Ex:
Forages (grass and legumes)-> pasture and hay
- silage/haylage (fermented/high moisture)
- straw/corn stover and cobs
- sorghum

55
Q

Functional feeds

A
  • food/feeds designed and selected to have physiological benefits that are in addition to those provided by basic nutrient function

Ex: probiotics like yogurt and nutritional supplements

  • phytochemicals
  • crops improved to increase vitamin/mineral levels
  • grass fed beef
  • other additives
56
Q

What would you add to a diet that doesn’t give you a sufficient amount of energy, protein or roughage content

A
  • functional foods additives such as:

1) minerals
2) vitamins
3) antibiotics (ionophores) to make the animals more efficient
4) colors / flavor to make it more palatable
5) hormones
6) medicines
7) probiotics

57
Q

Quality of feed/feedstuffs

A
  • refers to the ability of these to meet the balance of nutrients needed by an animal
  • whether the animal can actually utilize the feedstuff

can be affected by:

  • species(digestive tract)
  • species physiological state (preg, healthy)
  • storage conditions
  • harvesting conditions
58
Q

Why do we know more about the monogastric system nutrient requirements than ruminants

A
  • because the monogastric system is much more simple
59
Q

Would you feed a pig hay?

A

No, because it can not digest the hay because a pig has a monogastric digestive system

60
Q

Feed mixing

A
  • improves the total balance of nutrients
61
Q

Purpose of processing

A

1) feed preservation
2) improve palatability
3) detoxify
4) improve digestibility
5) increased animal production
6) logistics for diet/ration formulation
7) isolate specific parts
8) remove barriers

Animal nutrition (5 decks)

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