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Animal Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

0
Q

CHO produced by _____ a process called ______

A

Plants

6CO2 + 6H2O + 673 kcal -> C6H12O6 + 6O2

Photosynthesis

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1
Q

3 classes of nutrients that supply ENERGY

A

CHO - most important
Fats (lipids) - second most important
Protein (amino acids) - main function is building blocks for protein but do provide energy

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2
Q

CHO are classified on basis of number of

A

Sugar units

Mono, di, tri, and polysaccharides

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3
Q

Monosaccharides are

A

Simple sugars

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4
Q

Monosaccharides are subclassed according to the number of

A

C’s in chain - triose, tetrose, pentose, hexose

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5
Q

Hexoses

A

Play a significant role in nutrition both as food components and as products of body metabolism (C6H12O6)

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6
Q

Galactose

A

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

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7
Q

Fructose

A

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

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8
Q

Mannose

A

Occurs in plants as mannans (hexosans, gums)

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9
Q

Pentoses

A

C5H10O5

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

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10
Q

Arabinose

A

Little significance

In polymer form- a component if gums (from trees); gum arabic

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11
Q

Xylose

A

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

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12
Q

Ribose

A

Very important in the animal
A component of ATP, ADP, riboflavin, RNA, DNA

Can be synthesized by animal for these components, therefore NOT an essential nutrient

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13
Q

Trioses

A

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

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14
Q

2 molecules of D-glucose attached in an alpha 1-4 linkage

A

Maltose

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15
Q

Glucose and fructose; table sugar-found in sugar cane and sugar beets; also in ripe fruits and tree saps

In livestock feed to improve palatability

A

Sucrose

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16
Q

Milk sugar

A

Lactose

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17
Q

What are the physiological functions of lactose that are important to newborns?

A
  • more slowly hydrolyzed in GI tract; more constant supply of nutrients is supplied at tissue level
  • less likely to undergo acid fermentation in stomach young tract not ready for acid product irritation and digestive upsets
  • favors more desirable types of microbes
  • favors absorption if minerals
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18
Q

2 glucose units beta 1-4 linkage
Not important for ruminants nutritionally
Immediate product of cellulose digestion in ruminants

A

Cellobiose

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19
Q

Principle energy source in blood

A

Glucose

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20
Q

Principle energy source metabolized by the body

A

Glucose

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21
Q

Principle component of starch and cellulose

A

Glucose

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22
Q

3 monomers; raffinose (GLU,GAL, FRU) occurs in sugar beets, cottonseeds
Not nutritionally important

A

Trisaccharide

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23
Q

Most important group in nutrition quality wise

A

Polysaccharides

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24
Q

Main CHO in feedstuffs

A

Polysaccharide

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25
Q

The reserve form of energy of most plants

Plants concentrate it in seeds tubers fruits etc

A

Starch

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26
Q

Two types of starch

A

Amylase

Amylopectin

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27
Q

Alpha 1-4 linkage (linear)

A

Amylase

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28
Q

Branched form of starch same alpha 1-4 linkage and alpha 1-6 linkage

A

Amylopectin

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29
Q

Intermediate in the hydrolysis of starch
found in germinating seeds
Does not occur naturally

A

Dextrin

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30
Q

Animal starch

<.1% in body

Highly branched but short branches

Found in liver and muscle

A

Glycogen

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31
Q

Most abundant CHO on earth

Part of all plants

A

Cellulose

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32
Q

Polymer of fructose units

The CHO of onions and garlic

A

Inulin

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33
Q

Similar characteristics of CHO

Highly digestible in woody part of plants

Prevents enzymes and bacteria from attacking inner part of cells due to its high resistance to any type of digestion so it inhibits utilization of other nutrients

A

Lignin

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34
Q

Mixed Polysaccharide

More easily hydrolyzed than cellulose, moderately digested by ruminant, poorly by non rum.

A

Hemicellulose

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35
Q

The organ responsible for secretion of the greatest amount of amylase

A

Pancreas

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36
Q

The organ which acts to help control the rate at which nutrients go into circulation

Many reactions occur here

A

Liver

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37
Q

The alcohol component of all triglycerides common in animal and plant tissues

A

Glycerol

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38
Q

The most abundant sterol in animal tissues

A

Cholesterol

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39
Q

The primary VFA resulting from microbial fermentation on high roughage diets

A

Acetate

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40
Q

The VFA that can be used to produce glucose

A

Propionate

41
Q

Elicits a decrease in blood glucose

A

Insulin

42
Q

Which has a greater urinary energy loss cows or pigs?

Less gaseous losses?

A

Cattle

Pigs

43
Q

Highest and lowest species with regard to the proportion of their total energy that is derived from VFAs

Horse poultry swine

A

Low - poultry

High - horse

44
Q

The fraction of net energy expended to keep the animal in energy equilibrium

Animals tissue not gaining or losing energy

A

Net energy of maintenance

45
Q

5 Basal conditions

A

Thermoneutral environment

Resting conditions

Post absorptive states

Sexual repose

Consciousness

46
Q

Function of body size - the energy expended by the animal under Basel conditions

A

Basal metabolism

47
Q

Factors affecting heat increment

A 
Kind of food fed
Balance of diet
Effect of temperature on HI
Plane of level of nutrition 
VFA produced
48
Q

4 functions of basal metabolism rate

A

Circulation
Respiration
Kidney function
general musculature

49
Q

The heat above the basal metabolism that occurs in the utilization of the absorbed nutrients

A

Heat of nutrient metabolism

50
Q

The continual outgo of heat from the body

A

Heat increment

51
Q

2 parts of heat increment

A

Heat of fermentation

Heat of nutrient metabolism

52
Q

Heat of fermentation

A

Produced in GI tract as a result of microbial action

Much larger in ruminants than non ruminants

Cannot be determined directly

Since it is a loss in digestive tract more correctly should be subtracted from DE

53
Q

3 constituents necessary for plants to manufacture carbohydrates

A

CO2 + H2O + energy

54
Q

Where do energy losses as gaseous products of digestion in non ruminants result primarily from microbial metabolism

A

LI (Colon)

55
Q

Oxidation

A

Loss of electrons and H ions

56
Q

The max ATP yield from complete metabolism of glucose through glycolysis and the Krebs cycle

A

38 moles of ATP per mole of glucose

57
Q

Indicates the # of double bonds present

A

Iodine #

58
Q

Indicates the degree of a type of rancidity

A

Acid value

59
Q

Measure of the quantity if steam volatile fatty acids present

A

Reichert - meissl number

60
Q

What are the 3 predominant fatty acids in animal bodies

A

Oleic, palmitic, stearic

61
Q

3 major sites of biosynthesis of fatty acids and triglycerides

A

Liver
Mammary gland
Adipose tissue

62
Q

Fatty acids are oxidized in a process known as

A

Beta oxidation

63
Q

What are the 2 types of rancidity that can develop with fats?

A

Oxidative and hydrolytic

64
Q

Which of the predominant FA in feed is not a predominant FA in the adipose tissue of ruminants

A

Linoleic

65
Q

Nutrients that are destroyed by its action as an antioxidant as it works to prevent rancidity

A

Vitamins A E C

Carotenoids

66
Q

3 essential fatty acids

A

Linoleic (found in adequate supply)
Linolenic
Arachadonic (Eva to which linoleic can be built up)

67
Q

Of the carboxyl and methyl ends of a fatty acid, which is the active end from a metabolic standpoint?

A

Carboxyl

68
Q

Which end from which C’s are counted to determine whether it is an omega 3, 6, or 9 fatty acid?

A

Methyl

69
Q

Heat of nutrient metabolism (HNM)

A

The heat above the basal metabolism that occurs in the utilization of the absorbed nutrients

70
Q

Fecal energy

A

Undigested feed residues

Metabolic products

71
Q

Urinary energy losses

A

Residues of imperfect food nutrient metabolism

Endogenous catabolism

72
Q

Gaseous energy losses

A

Gaseous energy losses of fermentation

73
Q

Net energy -> production (NEp)

A

Tissue growth

Stored products

Work

74
Q

Net energy -> maintenance (NEm)

A

Basal metabolism

Activity at maintenance

Sustaining body temperature

75
Q

Oxidation vs reduction

A 
O= loss if e- 
R= gain of e-
76
Q

Involved in energy trapping

A

Phosphorus

77
Q

2 types of phosphorus bonds

A

Low energy- 3 kcal/mole

High energy - 7.3 kcal/mole

78
Q

The compound in the body that traps energy and later releases it when needed

Is one that has high energy phosphate bonds

A

ATP

79
Q

2 major steps in intermediary metabolism

A

Glycolysis

TCA

80
Q

Glycolysis

A

Anaerobic
Cytoplasm
More primitive type of metabolism (Low ATP yield)

81
Q

TCA (oxidative phosphorylation)

A

Aerobic
Mitochondria
High ATP yield

82
Q

Essential fatty acids deficiency symptoms

A

Scaly skin
Necrosis of tail
Growth failure, repro and lactation affected
Death

83
Q

Major pathway of respiration in aerobic organisms

A

Citric acid cycle

84
Q

Esters of fatty acids with glycerol

Aka triglycerides

A

Simple lipids

85
Q

Contain FA, a nitrogenous base, plus glycerol or sphingosine

A

Phospholipids

86
Q

Free fatty acids are most important one of these

A

Derived lipids

87
Q

Esters of long chain FA and high molecular weight alcohols

A

Waxes

88
Q

Cholesterol hormones carotenoids plant pigments

A

Steroids

89
Q

Triglycerides are hydrolyzed in the

A

Rumen

90
Q

Fat enters duodenum and is emulsified via

A

Bile salts

91
Q

Digestibility is influenced by what 2 factors

A

Length of carbon chain and state of saturation

92
Q

Gives blood milky appearance

A

Lipemia

93
Q

Lipid storage occurs mostly in the

A

Adipose tissue

94
Q

Ketosis body chemical situation

A

High blood ketones

High urine ketones

Low blood glucose

Depleted glycogen reserves

95
Q

In ruminants this pregnancy disease of dairy cows and sheep that occurs shortly after parturition

A

Ketosis or acetonemia

96
Q

Fatty acid or class of fatty acids that are generating interest from human and animal health perspective

A

CLA

Omega - 3 FA

TRANS FA

97
Q

Acetonemia is due to

A

Nutrient demand late gestation
Stress of birth
Nutrient demand in lactation
Possible hormonal changes

98
Q

Blood nutrient levels are controlled by what hormones

A

Insulin - would elicit and decrease in blood glucose
Glycagon- increase blood sugar
Epinephrine - causes liver and muscle glycogenolysis

99
Q

Symptoms of Acetonemia

A

Decreased feed intake, milk production

Can’t stand -> glucose deficiency in brain-> coma and death

100
Q

Most important hexoses in nutrition

A

Glucose

Animal Nutrition (2 decks)

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