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Nutrition > Exam 1 material > Flashcards

Exam 1 material Flashcards

1
Q

The sum of the processes in an animal by which food substances are consumed, metabolized, and waste products are eliminated.

A

Nutriton

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2
Q

Any material that aids in the support of life in a normal healthy animal

A

Nutrient

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3
Q

Any product, whether of natural or synthetic origin, that when properly used in the diet has nutritional value

A

Feed and Feedstuff

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4
Q

corn, wheat, alfalfa, soybeans, and potatoes are examples of what feed/feedstuff

A

Natural feed/feedstuff

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5
Q

soybean meal, wheat germ meal, alfalfa leaf meal, distiller dried solubles are examples of what kind of feedstuff

A

Natural, processed feed/feedstuff

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6
Q

a pure nutrient such as vitamin E is an example of what kind of feed/feedstuff

A

synthetic feed/feedstuff

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7
Q

what are the classes of nutrients

A
  1. protein
  2. carbs
  3. lipids
  4. vitamins
  5. minerals
  6. water
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8
Q

what is the difference between soybean and soybean meal

A

soybean: has anti-nutritional factor called trypsin, needs denatured, high in oil
soybean meal: fed to livestock, easier digested

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9
Q

a combination of feedstuffs

A

diet

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10
Q

amount of feed consumed by (or provided to ) an animal in a 24 hr period

A

ration

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11
Q

a feed or feed mixture used with another feed or feed mixture to improve the nutritional balance of a diet

A

supplement

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12
Q

what are the three ways to use a supplement

A
  1. mix with other ingredients
  2. feed free choice
  3. feed undiluted
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13
Q

a feed stuff which supplied nutrients high in energy and contains < 18% (less than) fiber as crude fiber

A

concentrate

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14
Q

a feedstuff containing >18% (more than) fiber as crude fiber

A

roughage

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15
Q

what kind of diet does ruminant animals do well on

A

roughage

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16
Q

the physical and chemical reactions feedstuffs undergo from intake to absorption from the gut

A

digestion

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17
Q

how many steps are in digestion

A

Three
1. Mechanical
2. Chemical
3. enzymatic hydrolysis

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18
Q

movement of nutrients from the GI tract through the gut wall into the lymph system, bloodstream, and cells

A

absorption

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19
Q

movement of nutrients from absorption site to cells of the body

A

distribution

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20
Q

what is the true stomach in ruminant animals

A

abomasum

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21
Q

what is the true stomach in chickens

A

proventriculus

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22
Q

the chemical processes that nutrients undergo after absorption

A

metabolism

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23
Q

any constructive process by which simple substances are converted into more complex substances

A

anabolism

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24
Q

any destructive process by which complex substances are converted into more simple compounds

A

catabolism

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25
Q

biocatalyst, secreted by living cells, which activate and/or accelerate chemical reactions

A

enzymes

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26
Q

many enzymes have these two things

A

coenzymes
cofactors

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27
Q

these activate the enzyme (many minerals) and are inorganic

A

cofactors

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28
Q

these function in conjunction with enzymes; are not permanent parts of the enzyme

often act as intermediate carriers of electrons or as functional groups for the transport of chemical moieties

organic molecules

A

coenzymes

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29
Q

what does a catalyst do

A

reduce activation energy

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30
Q

what does the stomach produce

A

HCl
Pepsinogen
Intrinsic factor

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31
Q

the inactive form of protein enzymes

A

zymogen

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32
Q

what % does the rumen of a ruminant animal occupy

A

70-75%

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33
Q

chemical agents synthesized by particular parts of the body which are carried by the blood to other parts of the body where they elicit a physiological response by action on specific tissues or organs

travel through the blood

play a role on how the pancreas functions/how much is released

A

hormones

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34
Q

what order are the steps the body goes through from feed to waste

A

feed
digestion
absorption (as nutrients)
distribution
metabolism
production
waste

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35
Q

what is Ash on a composition chart

A

total mineral content

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36
Q

plants make use of CO2, H2O, nitrates and mineral salts to form what and why?

A

carbs
fat
protein

***need these components to build their body

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37
Q

the main constituent of animals

A

protein (usually in the young and thin)

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38
Q

the main constituent in plants

A

carbs

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39
Q

structure component in animals

A

mineral, protein (bones and muscle)

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40
Q

structure component in plants

A

carbs (cellulose)

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41
Q

energy storage component in animals

A

fat (lipid)

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42
Q

energy storage component in plants

A

carbs (starch)

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43
Q

what is the animal form of carb/starch

A

glycogen

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44
Q

what mineral matter makes up most of an animal’s body

A

Ca
P

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45
Q

what percent of an animals body is ash

A

70%

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46
Q

what percent of a plant is ash

A

1-2%

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47
Q

are Ca and P commonly in plants

A

no, seldom over 1-2%

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48
Q

for cattle on roughage diets what supplement do they require

A

must supply P

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49
Q

for cattle on a concentrate diet, what supplement do they need and why

A

must supply Ca and P

animal on this kind of feed is constantly growing at a fast rate

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50
Q

the younger the plant, how does it affect digestibility?

A

higher digestibility

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51
Q

anything with a protein value higher than 47% means

A

it is an animal product

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52
Q

what plant has the highest protein value

A

soybean

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53
Q

if phytic acid/phytate is present, what product is it

A

plant

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54
Q

if the Ash/Ca/P value is more than 5%, what kind of product is it

A

animal

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55
Q

if Ca/P/Ash is less than 2% what product is it

A

plant

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56
Q

products remaining after, or developed form that which remains after, processing of commodities of other processes

A

byproduct feeds

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57
Q

the meat industry makes what byproducts

A

meat and bone meal
blood meal
tankage
feather meal

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58
Q

the milling industry makes what byproducts

A

wheat midds
wheat bran

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59
Q

the brewing industry makes what byproducts

A

distillers dried grains

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60
Q

the oil industry makes what byproducts

A

soybean meal
fish meal
peanut meal

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61
Q

the “sweet” industry makes what byproducts

A

ice cream wash
waste chocolate

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62
Q

the bakery industry makes what byproducts

A

cookie meal
dried bakery product

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63
Q

the fruit beverage industry makes what byproducts

A

dried citrus pulp
dried tomato pulp

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64
Q

byproducts resulting from the agricultural industry

A

harvest residue: stalk, vines
waste: ensiled poultry litter

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65
Q

as dry matter increases, what happens to the moisture

A

decreases: inverse relationship

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66
Q

different food habitats are associated with

A

diverse alimentary systems (digestive systems)

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67
Q

what is unique to a chicken’s digestive tract

A

more than one cecum
proventriculus
crop
gizzard (ventriculus)
duodenal loop

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68
Q

what is the significance of Meckel’s diverticulum

A

marks the end of the jejunum and the start of the ileum
also called the yolk stalk; where the yolk attaches

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69
Q

how can you tell which part of the intestine is the duodenum

A

vascularization is higher; redder in color

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70
Q

what is the function of the GI tract?

A
  • external environments; must afford protection from microbial infection

-must transport ingested food

-must solubilize nutrients

  • must absorb nutrients

-must excrete undigested residue and metabolic waste

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71
Q

digestive tracts vs. digestive system

A

digestive tract: the tube from the mouth to anus; food passage

digestive system: digestive tract and all the accessory organs that help with digestion like pancreas and liver

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72
Q

chewing, GI tract contractions, and gizzard in birds are for what kind of digestion

A

mechanical digestion

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73
Q

HCl and bile salts (gall bladder) is important for what kind of digestion

A

chemical

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74
Q

macromolecules (proteins, starch, cellulose, hemicellulose, nucleic acids) are broken down into constituent parts for what kind of digestion

A

enzymatic hydrolysis

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75
Q

what are the two basic types of digestion?

A

simple hydrolytic

fermentative

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76
Q

carnivorous animals and animals relying largely upon the stomach and small intestine for digestion have relatively __________ fermentation and rely on ___________

A

little; rely upon their own enzymes for hydrolysis of food macromolecules

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77
Q

herbivorous animals depend _____ upon fermentative digestion carried out by their GI tract __________.

Have spacious fermentation vat somewhere in their GI tract

A

largely; microorganisms

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78
Q

What does the headgut consist of

A

mouth
teeth
tongue
beak (chickens)

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79
Q

What does the foregut consist of for everything besides a chicken

A

stomach and a little of the esophagus

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80
Q

What does the foregut consist of for a chicken

A

crop (temporary storage)
proventriculus (true stomach)
gizzard

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81
Q

role of the liver

A

makes biles
emulsify fat

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82
Q

what makes up the GI system

A

GI tract, pancreas, liver

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83
Q

what does the midgut do

A

its where absorption and digestion take place
“powerhouse for everything”
divided into three sections: D,J,I

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84
Q

what marks the end of the midgut

A

the ileo-ceca-colonic-junction

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85
Q

what is the main event that occurs in the duodenum

A

mainly digestion takes place here

where pancreas dumps its content

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86
Q

what is the main event that occurs in the jejunum

A

majority of absorption occurs here

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87
Q

what is the main event that occurs in the ileum

A

2-5% of absorption of phosphorus happens in the proximal section

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88
Q

who is the father of medicine

A

Hippocrates

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89
Q

what did Lind demonstrate

A

juice of citrus fruits cured scurvy

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90
Q

who is the father of nutrition

A

Antoine Lavoisier

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91
Q

who developed the first feeding standard

A

Thaer

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92
Q

who is J.B Boussigault

A

advocated for the use of iodine to prevent gotier

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93
Q

who is William Beaumont

A

pioneer in the study of gastric digestion in man

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94
Q

who is william prout

A

stated that there 3 great principles that met an animals need in addition to minerals
1. sacchrine (CHO)
2. oily (lipid)
3. albuminous (protein)

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95
Q

who is charles j chossate

A

demonstrated that diet of wheat and water needed supplemented with calcium

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96
Q

who is juston von liebig

A

published Animal Chemistry or Organic Chemistry in Its Application to Physiology and Pathology

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97
Q

who are lawes and gilbert

A

team formed and started the rothamstead experiment station in england

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98
Q

who are henneberg and stohman

A

worked at Weende experiment station in germany

developed the proximate analysis to evaluate feedstuffs for non-ruminant animals

feedstuff was divided into 6 groups:
1. water
2. ether extract
3.crude fiber
4. ash
5. protein
6. NFE

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99
Q

who is Rubner

A

actively engaged in energy metabolism
showed that carbs and lipids were interchangeable in metabolism for energy

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100
Q

what did Tappeiner establish

A

he said it was not gastrointestinal enzymes that were breaking down fiber in a ruminant

suggested that microflora was the digesting agent

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101
Q

Leviticus 11:3

A

you may eat any animal that has a split hoof completely divided and that chews cud

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102
Q

Jeremiah 14:6

A

wild donkeys stand on the barren heights and pant, their eyesight fails for lack of pasture

blindness due to vitamin A deficiency

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103
Q

what relationship did Eijkman demonstrate

A

relationship between rice polishing and beriberi in hens

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104
Q

what did babcock, hart, humphrey, steenbock, and McCollum demonstrate

A

opened way to vitamin era by showing an experiment where cattle fed wheat were vitamin A deficient

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105
Q

what term did casimir funk establish

A

vitamines

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106
Q

what did McCollum and Davis discover

A

fat soluble A in animals fats, butter, and fish oil

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107
Q

the role of what vitamin was defined for rickets

108
Q

the university of wisconsin recognized

A

essential trace minerals
nutritional anemia can be prevented by iron and copper

109
Q

rose at illinois started what era

A

amino acid era

classified amino acids as essential and nonessential

110
Q

what did burroughs at iowa state demonstrate

A

value of diethylstillbestrol for improving gains in cattle and sheep

growth stimulation from hormones

111
Q

why does a carnivore have a lot of digestives juice

A

they eat a lot of meat (protein) and you need a sufficient amount in order to break it down

112
Q

what does the portal vein do

A

transport de-oxygenated blood

113
Q

what does the hepatic portal vein do

A

transport blood from intestine to liver containing nutrients (amino acids, glucose, vitamins)

114
Q

villi

A

Tiny hair-like projections that line the inside of the small intestine

115
Q

what is the role of villi

A

responsible for absorption

116
Q

what does SGLT-1 stand for

A

sodium dependent glucose transporter 1

117
Q

goblet cells

A

found in the small intestine; secrete mucus/mucin

118
Q

what is the role of mucus in the stomach

A

helps defend intestine from bacteria/high acidic environment
lubricant
food passage

119
Q

where are the youngest cells located in the small intestine

A

crypt epithelium/crypt lumen

120
Q

where are the more mature cells found in the small intestine

A

at the top, as the cells grow the mature move out and differentiate until they eventually “slough off” into the GI tract

121
Q

glucose range for cattle

122
Q

glucose range for sheep

123
Q

glucose range for swine

124
Q

glucose range for horses

125
Q

glucose range for chickens

126
Q

glucose range for humans

127
Q

blood chemical: serum protein

A

total serum protein
albumin
globulin

128
Q

blood chemical: other whole blood components

A

total nonprotein N
urea N
uric acid
amino N
lactic acid
glucose

129
Q

blood chemical: serum components

A

total cholesterol
calcium
phosphorus
magnesium
potassium
chloride

130
Q

What kind of relationship do ruminants have with their microbes

A

symbiotic; both gain

131
Q

what do the microbes do in the rumen for a ruminant

A

make the energy in cellulose available

synthesize B vitamins

utilize nonprotein nitrogen or poor quality dietary protein (will make it high quality)

132
Q

what is the negative aspect of microbes in the rumen

A

carbon dioxide and methane are produced in large quantities

133
Q

what are the kinds of microbes in the rumen

A

bacteria
protozoa

134
Q

types of secretions that aid in digestion

A

enzymes
saliva
acids/bases
biliary secretions
hormones

135
Q

properties of saliva

A

lubricant: has mucin (protein) that functions as a lubricant

pigs and humans have amylase (which aids in starch digestion)

saliva in ruminants serves as a buffer (bicarbonate and phosphate)

salivary glands rich in buffer and mucus

136
Q

pH of saliva in cow, horse, pig

A

cow: 8.2
horse : 7.5
pig: 7.3

137
Q

what stimulates saliva

A

psychic reflex
food in mouth
in ruminants, stimulation of the cardiac region of the stomach by tactile stimuli

138
Q

what acid/base secretions aid digestion

A

HCl (gastric secretion)
HCO3- (pancreas)

139
Q

what biliary secretions aid digestion

A

bile salts
buffers (fix pH)

140
Q

what salts are in biliary salts

A

cholic acid
deoxycholic acid
chenodeoxycholic acid
lithocholic acid

141
Q

main hormones that aid in digestion

A

gastrin
secretin
CCK (cholecystokinin)
somatostatin

142
Q

hormone origin: gastrin

A

pyloric antrum of the stomach OR abomasum of ruminants

143
Q

hormone origin: secretin

A

duodenal mucosa

144
Q

hormone origin: CCK

A

duodenal mucosa
brain

145
Q

hormone origin: somatostatin

A

abomasal antrum and duodenum
nerve cells GI tract

146
Q

releasing mechanism of gastrin

A

vagal nerve stimulation

food in the stomach

stomach tension

147
Q

releasing mechanism of secretin

A

acidification of duodenum
peptones in the duodenum

148
Q

releasing mechanism of CCK

A

long chain fatty acid
amino acids
peptones

149
Q

releasing mechanism of somatostatin

A

vagal stimulation
changes in the composition of intestinal chyme

150
Q

function of gastrin

A

stimulation of acid secretion by gastric glands

151
Q

function of secretin

A

stimulation of volume and bicarbonate outputs of pancreatic secretion and in some species of bile

152
Q

function of CCK

A

contraction of gallbladder and pancreas

stimulates the synthesis of pancreatic enzymes

inhibits gastric acid secretion

enhances insulin release

may induce satiety (fullness)

153
Q

function of somatostatin

A

inhibits the release of gastrin, secretin, and CCK

inhibits ion transport in intestine

154
Q

what does the liver secrete

155
Q

what does the liver secrete

156
Q

what does the pancreas secrete

A

pancreatic amylase
trysinogen
chymotrypsinogen
lipase

157
Q

what does the stomach secrete

A

HCl
pepsinogen

158
Q

what does the proventriculus secrete

A

pepsinogen (birds)

159
Q

what does the mouth secrete in pigs/humans

A

salivary amylase

160
Q

function of lactase

A

breakdown lactose

161
Q

function of bile

A

fat emulsification

162
Q

the function of trypsinogen and chymotrypsinogen

A

break down protein and peptides

163
Q

function of pancreatic amylase

A

break down starch

164
Q

function of lipase

A

break down fats

165
Q

function of pepsinogen

A

break down protein

166
Q

function of HCl

A

activates pepsinogen

167
Q

the function of salivary amylase

A

breakdown glycogen, starch, and dextrin

168
Q

enzyme of maltose, lactose, sucrose

A

maltase
lactase
sucrase

169
Q

enzyme of starch, glycogen, and dextrin

170
Q

origin of maltase, sucrase, lactase

A

small intestine

171
Q

origin of amylase

A

saliva
pancreas

172
Q

enzyme for lipids

173
Q

enzymes for milk proteins

174
Q

enzymes for protein breakdown

175
Q

enzymes for protein breakdown products

A

trypsin
chymotrypsin
carboxypeptidase
aminopeptidase
dipeptidase

176
Q

enzymes for nucleoprotein

A

nucleotidase
nucelosidase

177
Q

origin of lipase and rennin

A

gastric mucosa
pancreas
(rennin is found in gastric mucosa of a young calf)

178
Q

origin of pepsin

A

gastric mucosa

179
Q

origin of trypsin, chymotrypsin, carboxypeptidase

180
Q

origin of aminopeptidase, dipeptidase, nucelotidase, and nucelosidase

A

small intestine

181
Q

product of digestion for: amylase

A

maltose
glucose

182
Q

product of digestion for: maltase

A

glucose only

183
Q

product of digestion for: lactase

A

glucose
galactose

184
Q

product of digestion for: sucrase

A

glucose
fructose

185
Q

product of digestion for: lipase

A

monoglycerides
glycerol
fratty acids

186
Q

product of digestion for: rennin

A

coagulates milk proteins

187
Q

product of digestion for: pepsin

A

polypeptides

188
Q

product of digestion for: trypsin

A

peptides and proteoses

189
Q

product of digestion for: chymotrypsin

A

peptides only

190
Q

product of digestion for: carboxypeptidase and aminopeptidase

A

peptides
amino acids

191
Q

product of digestion for: dipeptidase

A

amino acids

192
Q

product of digestion for: nucleotidase

A

nucleotides
nucleosides

193
Q

product of digestion for: nucleosidase

A

purines
phosphoric acid

194
Q

what does the hindgut consist of in chickens

A

ceca (2)
colon
cloaca

195
Q

what does the hindgut consist of in all other animals besides chickens

196
Q

digestibility

A

amount of nutrients and or energy that is unaccounted for in the feces

197
Q

equation for digestability

A

[(Intake-Output)/ Intake] *100

198
Q

factors affecting digestibility

A

species
age of animal
physical nature of feed
level of intake
chemical nature of feed

199
Q

factors affecting nutrient requirements

A

stage of growth
size of animal
environment
heredity
disease
activity
condition of animal
species of animal

200
Q

how does overeating affect digestibility

A

decreases digestibility

201
Q

for each percent over crude fiber content causes what to happen

A

digestibility to decrease

202
Q

as fiber increases, what happens to digestibility

A

decreases because the system is overloaded and microbes cant keep up

203
Q

as crude protein increases, what happens to digestibility

204
Q

as minerals increase, what happens to digestibility

205
Q

as fat increases, what happens to digestibility

A

decreases in ruminants

206
Q

as antibiotics increase, what happens to digestibility

207
Q

3 main exogenous enzymes

A

phytase
carbs
protease

208
Q

determination of feeding value: group feeding or feedlot trials

Pros and cons

A

pro: quick, easy, practical

con: loss of precision, costly, no info on intermediate processes

209
Q

determination of feeding value: individual feeding

Pros and cons

A

pro: quick, easy, practical

con: loss of precision, costly, no info on intermediate processes, lots of labor

210
Q

determination of feeding value: digestibility/balance studies

Pros and cons

A

pro: more exact info, info about intermediate processes, fewer animals needed

con: lots of labor, individual variation

211
Q

process of digestion trials

A

diet is mixed and analyzed

constant amount of feed is given daily

feces collected, weighed and analyzed

212
Q

Digestibility by difference equation

A

Digtest = Digbasal+test - (Digbasal * %basal)/ %test

213
Q

indicator method of digestability

A

also called index

use some indigestible substance to quantify either the feed intake or feces produced

214
Q

an ideal indicator does what

A
  1. totally indigestible
  2. totally unabsorbed
  3. no pharmacological action on the GI tract of the animal
  4. passes through the GI tract at a uniform rate
  5. easily determined or analyzed
  6. preferably is a natural constituent of the feed
215
Q

indicator method of digestibility equation

A

(conc. ind. feed) (feed intake) = (conc. ind.feces) (feces)

216
Q

common indicators

A

Cr2O3
SiO2
Fe2O3
Lignin
Plant chromagens
Polyethylene glycol
Dual indicators
Ti2O

217
Q

Carbohydrates function as _______ sources for the body

218
Q

The 3 classes of nutrients that supply energy:

A
  1. CHO - most important
  2. Fat (lipids) - second in importance
  3. Protein (amino acids) - main function is building
    blocks for protein but do provide energy
219
Q

photosynthesis

A

6CO2 + 6H2O + 673 kcal ⇒ C6H12O6 + 602

220
Q

monosaccharides are also called

A

simple sugars

221
Q

HEXOSES - (C6H12O6)

A

play a significant role in nutrition both as food components & as products of body metabolism

222
Q

Glucose

A

Occurs free in nature; also called dextrose. most important hexose in nutrition:

a. Principle energy source in the blood

b. Principle energy source metabolized by body

c. Principle component of starch and cellulose

Prepared commercially by hydrolysis of cornstarch
- used for various fermentations.

223
Q

Galactose

A

Does not occur free in nature, only as part of a disaccharide.

224
Q

Fructose

A

A ketohexose, occurs in small amounts in fruits, honey and plant juices; the sweetest of all sugars

225
Q

Mannose

A

Occurs in plants as mannans (hexosans, gums)

226
Q

list of HEXOSES

A

1.Glucose
2.Galactose
3.Fructose
4. Mannose

227
Q

PENTOSES - (C5H10O5)

A

Very small amount in free form - occur primarily as pentosans (chains of pentoses).

228
Q

Arabinose

A

Little significance; in polymer form - a
component of gums (from trees); gum arabic.

229
Q

Xylose

A

Trace in free form; major component of some pentosans; hydrolysis of fibrous materials such as hay, oat hulls, corn cobs, woods yield xylose in modest amounts.

230
Q

Ribose

A

Little in free form, but very important in animal; a component of ATP, ADP, riboflavin, RNA, DNA (deoxyribose); can be synthesized by animal for these components, therefore it is not an essential
nutrient.

231
Q

TRIOSES

A

Important as intermediates in metabolism of CHO, but do not occur in nature.

232
Q

list of PENTOSES

A

Arabinose
Xylose
Ribose

233
Q

the chemical basis of nutrition, and that energy (heat) was derived from the oxidation of food was created by who

A

Antoine Lavoisier

234
Q

discovered that a calcareous supplement was needed to produce eggs that did not break

A

George Fordyce

235
Q

list of disaccharides

A

maltose
sucrose
lactose
cellobiose

236
Q

polysaccharides

A

most important group in nutrition from standpoint of quantities

237
Q

starch

A

reserve form of energy of most plants
two types: amylose and amylopectin

238
Q

dextrin

A

doesn’t occur naturally
intermediate in the hydrolysis of starch

239
Q

glycogen

A

animal starch
found in liver and muscles

240
Q

cellulose

A

most abundant carb on earth

a part of all plants

Mammals don’t produce an enzyme to hydrolyze this molecule

241
Q

inulin

A

polymer of fructose units

in onions, garlic, dandelions

242
Q

lignin

A

not a carb but has similar characteristics

highly indegestible

decrease utilization of other nutrients

243
Q

nutrient in this class of nutrients are all inorganic _________

244
Q

on an as-is basis (ground meat), water is the most abundant class of nutrient (in %) in the body of the animal

TRUE OR FALSE

245
Q

as a plant matures (grows older) the dry matter content of the plant decreases

TRUE OR FALSE

246
Q

the midgut consists of what three sections

A

duodenum
jejunum
ileum

247
Q

gastric secretions consist of

A

HCl and Pepsinogen

248
Q

digestive enzymes of nonruminant animals

A

α−amylase
α-dextrinase (α-1-6 linkages)
maltase, sucrase, lactase

249
Q

digestive enzymes of ruminant animals

250
Q

nonruminant digestion

A

mouth
salivary gland
pancreas
small intestine
large intestine and cecum

251
Q

in a nonruminant animal, the jejunum and ileum absorb what three things

A

glucose
fructose
galactose

252
Q

in nonruminant animals what is the predominant CHO and what is its end product

A

starch; glucose

253
Q

ruminant digestion

A

mouth (little amylase)
rumen

254
Q

microbial benefits provided to the ruminant

A

digest cellulose
synthesize protein
synthesize B vitamins
saturate fats

255
Q

rumen benefit to microbes, ideal environment because

A

a ready source of nutrients
removal of end products
anaerobic environment

256
Q

too much readily fermentable CHO causes

A

forms too much lactate, pH drops

die of acidosis/ founders

257
Q

Percent Digested in Rumen

A

Sugar, Starch 90-100%
Hemicellulose 60-90%
Cellulose 40-80%
Lignin None

258
Q

Horses, Rabbits

A

combo of ruminant and nonruminant

digestion follows normal CHO digestion as in nonruminant

followed by microbial digestion in the
cecum/large intestine

VFA production absorbed from cecum and instesting

259
Q

Poultry-chicks, turkeys, etc.

A

Similar to other nonruminants except no lactase activity

2 ceca - (no nutritional significance)

260
Q

insulin

A

stimulates cellular uptake of glucose

stimulates glycogenesis (i.e. glycogen synthesis)

increase cellular oxidation of glucose

261
Q

diabetes

A

insufficient insulin
high blood glucose

262
Q

glucosuria

A

glucose in urine
associated with excessive weightloss

263
Q

Glucagon

A

glycogenolysis in liver and release
of glucose to circulation to INCREASE blood sugar

264
Q

Epinephrine (adrenaline)

A

from the adrenal gland causes liver and muscle glycogenolysis

265
Q

LIVER

A

First important step

Acts to help control the rate at which nutrients go into circulation

many reactions occur in the liver though
the liver only needs a small % of absorbed nutrients

266
Q

glycogenolysis in the liver

A

glycogen converts to glucose

267
Q

glycogenolysis of muscle

A

glycogen to lactic acid to blood to liver into GLUCOSE

Nutrition (14 decks)

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