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ANSC 326 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What are the 7 Proximate Analysis

A

Moisture
Ash
Nitrogen
Crude Fat
Crude Fiber
Gross Energy
Calcium and Phosphorus

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2
Q

What is Dry Matter?

A

How much moisture %

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3
Q

What temperature is Dry Matter heated to?

A

105C

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4
Q

What are the 2 formulas for calculating DM?

A

Final weight/ initial weight * 100 = DM
or
100 - % H2O = DM%

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5
Q

Why is DM important?

A

Most feed analysis is reported and conducted on DM basis

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6
Q

What is Ash

A

Estimate of inorganic material

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7
Q

What is the feed heated to and for how long?

A

Heat feed at 600 C for 6 hours in muffle furnace

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8
Q

What is the formula for Ash?

A

Starting weight - final weight

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9
Q

What are the two major method for calculating Nitrogen

A

Kjeldhal Method and Combustion Method

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10
Q

Protein contain what?

A

Nitrogen

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11
Q

Are all nitrogen compounds protein?

A

No

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12
Q

What is the formula for calculating crude protein

A

%=%N x 6.25

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13
Q

How do you extract Crude Fat

A

Ether extract, using ether or organic solvent to remove lipids.

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14
Q

What are 2 examples organic solvents?

A

Petroleum ether or ethanol

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15
Q

What is the is an important step when extracting fat

A

Must be air dry
Use extract
oven dry
Take final weight

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16
Q

What is crude fiber? Examples

A

All the fiber in the diet.
Hemicellulose, Cellulose

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17
Q

What must be removed before calculating crude fiber

A

Fat

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18
Q

What are the 3 steps to get the Crude fiber

A
  1. Boiling (refluxing) in a weak Acid
  2. Filtering and boiling in a weak Base
  3. Filtering and ashing
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19
Q

What is the formula to find crude fiber

A

(Extracted and acid/basic digested sample - ash residue)/ initial sample * 100 = %CF

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20
Q

What are the disadvantages for CF

A

low repeatability, some hemicelluloses are dissolved, protein can be bound in insoluble forms

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21
Q

What is NDF

A

Neutral Detergent Fiber

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22
Q

What is ADF

A

Acid Detergent Fiber

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23
Q

What is in ADF

A

Cellulose and Lignin

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24
Q

What is in NDF

A

Cellulose, Lignin and Hemicellulose

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25
Q

What is gross energy?

A

The total energy of everything in a sample

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26
Q

what instrument is used to determine gross energy?

A

Bomb calorimeter

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27
Q

How is digestible energy formed

A

Gross energy - Fecal energy loss

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28
Q

How is Metabolize Energy formed

A

Digestible energy - urinary energy loss

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29
Q

How is Net energy formed

A

Metabolized Energy - Heat increment

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30
Q

What is net energy?

A

Maintenance and production

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31
Q

What are two types of ash?

A

Dry and Wet

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32
Q

What is dry ash

A

ash with heat

Boil in HCl and nitric acid then dilute with pure water

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33
Q

What is wet ash

A

ash with perchloric acid

Boil in nitric acid and perchloric acid then dilute with water

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34
Q

What is the instrument used to find Ca

A

Atomic absorption spectrometer. The absorbance of the flames

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35
Q

What is the instrument used to find Phosphorus

A

Use colorimeter. The darker the color blue the more phosphorus

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36
Q

How do we find out how much feed is being utilized

A

Ileal Digestibility, takes feed in the ileum

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37
Q

What is TTU

A

Total Tract Utilization, takes feed from the feces

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38
Q

T or F: If one amino acid is missing, you cannot provide that protien

A

True

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39
Q

T or F: Feed ingredients contain various proteins that are digested to provide amino acids for the animal

A

True

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40
Q

T or F: Nutrient requirements are for amino acids, not CP

A

True

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41
Q

T of F: a diet which appears adequate in CP, can be deficient in one or more amino acids

A

True

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42
Q

Essential Amino Acid (EEA)

A

Essential amino acids cannot be produced or cannot be produced in sufficient quantity

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43
Q

Nonessential Amino Acid (NEEA)

A

They serve as a sources of carbon skeletons and amino nitrogen

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44
Q

Are NEEA necessary

A

There is a minimum amount of NEAA that are necessary in a diet

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45
Q

How are amino acid classified?

A

Based on the R group

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46
Q

Protein Structure

A

Primary
Secondary
Tertiary
Quaternary

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47
Q

What is primary structure

A

order of AA in the chain. Starting with methionine

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48
Q

What is secondary structure

A

local structure

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49
Q

What is tertiary structure

A

major folding over all shape of protein or subunit

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50
Q

What is quarternary structure

A

when multiple proteins come together

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51
Q

Order of protein digestion

A

Mouth
Stomach
Pancreatic secretion

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52
Q

What happens in the mouth

A

Mastication

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53
Q

What happens in the stomach

A

release of HCl and pepsinogen

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54
Q

What happens in pancreas

A

Proteolytic enzymes

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55
Q

What are the two types of Proteolytic enzymes

A

Endopeptidases and Exopeptidase

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56
Q

Endopeptidases converts Trypsinogen to what

A

Trypsin

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57
Q

Endopeptidases converts Chymotrypsinogen to what

A

Chymotrypsin

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58
Q

Endopeptidases converts Proelastase to what

A

Elastase

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59
Q

Exopeptidase converts Procarboxypeptidase A and B to what?

A

carboxypeptidase A and B

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60
Q

Where and How is AA absorbed? 3 steps

A

In the enterocyte

  1. Amino acid are absobred across the brush border membrane
  2. AA use the absorptive cell or transported into the blood stream
  3. the small peptides from the AA are transported to into the lumen side then through the blood side
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61
Q

Free Amino Acid

A

Most dependent on an Ion gradient
In 2 K+
Out 3 Na+

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62
Q

Di and Tri peptide absorption

A

Dependent on Na/K ATPase

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63
Q

What is limiting amino acid?

A

The amino acid found in the diet at the lowest concentration relatives to the animal’s requirement

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64
Q

How to formulate limiting amino acid?

A

inclusion AA / required AA * 100

Ex:
Lys req: 0.60
Given: 0.61

.61 Lys / 0.60 * 100 = 102%

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65
Q

Growing pigs Lys Req

A

Daily Lysine requirement = lysine (maintenance) + lysine (protein accretion)

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66
Q

Protein and Digestible Energy Relationship

A

Increase Digestible Energy intake increases protein gain

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67
Q

How is lys req expressed

A

lys:energy

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68
Q

Relationship between energy concentration and lys req

A

The lys requirement increases with increasing energy concentration in the diet

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69
Q

Relationship between ME and Feed Intake?

A

Increase Me, decrease Feed Intake

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70
Q

How is AA req expressed

A

Ratio of AA:Lys

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71
Q

What are the three concept of an ideal protein

A
  1. Must contain all EAA
  2. Closer to the AA profile to the tissue or product being produced, the more efficient it is
  3. High correlation between AA req for growth and carcass
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72
Q

Converting to Lysine Basis

A

% AA / % lys * % of Lys

Example

Threonine = .61/.95 * 100% = 64.2

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73
Q

What are the 2 ways to cover deficits in amino acid

A

Blending complimentary ingredients together or synthetic amino acids

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74
Q

What is bioavailability

A

the availabilty of nutrietnts for animal to absorbed

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75
Q

How to calculate bioavailability

A

What is absorbed / what is given * 100

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76
Q

How to calculate digestibility

A

(Amt of Nutrient in Feed - Amt of Nutrient in Feces) / Amt of Nutrient in Feed * 100

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77
Q

What is cannulation?

A

A more accurate estimate of the amino acid availability to the animal is to take it from the ileum

78
Q

Ileal digesta contains amino acids from two sources:

A
  1. unabsorbed feed amino acids
  2. Amino acids from endogenous origin
79
Q

How to calculate Apparent ileal digestibility

A

[AA]feed - [AA]digesta / [AA]feed * 100

80
Q

How to calculate AA digestibility

A

[AA]feed - [AA]digesta + [Endogneous AA]digesta / [AA]feed * 100

81
Q

Energy content of feedstuffs. Determing Gross energy

A

One calories raises the temperature of 1g of water

A kilocalorie raises 1000 g of water 1C

82
Q

IUPAC of Energy

A

Joule

83
Q

Nonruminant diet uses what unit

A

Kcal

84
Q

Ruminant diet uses what unit

A

Mcal

85
Q

Chemical composition of Carbohydrates

A

Saccharides
Cellulose, hemicellulose
Lignin

86
Q

chemical composition of Fats

A

Degree of Saturation
glyceral

87
Q

Chemical composition of Amino Acids

A

Glucogenic and ketogenic

88
Q

Starch

A

Amylose (straight chain)
Amylopectin (branched chain)

89
Q

Non-starch polysaccarides

A

Cellulose, Hemicellulose, Lignin

90
Q

What are enzymes

A

Digestive enzymes convert complex CHO to monosaccharides

91
Q

Amylose is digested by what to yield maltose

A

pancreatic and salivary amylase

92
Q

Maltose is digested by what to yield individual glucose unit

A

Maltase

93
Q

Amylose solubilty in hot water

A

Soluble in hot water

94
Q

Amylopectin solublity in hot water

A

insoluble in hot water

95
Q

What is FFA

A

Free Fatty Acids

96
Q

What is NEFA

A

Non-esterfied fatty acids

97
Q

What are the two lipids

A

Lingual lipase
Pancreatic lipase

98
Q

What is lingual lipase?

A

Work in the absence of bile salts (stomach)

99
Q

What is pancreatic lipase

A

Require bile salts for emulsification (duodenum)

100
Q

Absorption of fats depends on what?

A
  1. Chain Length
  2. Degree of Saturation
  3. Arrangement of saturated and unsatured fatty acids on molecule
101
Q

Steps Absorption and Transport of fatty acids

A
  1. Fatty acids are incorporated into micelles
  2. Micelles are passively absorbed across the brush border (short and medium can be absorbed)
  3. Passage to the lymphatic system
102
Q

Carcass lipid quality

A
  1. Meat Quality
  2. Consumer Appeal
  3. Therapeutic nutritional intervention
103
Q

Meat Quality

A

a. Body composition
b. Cutability
c. Off flavor
d. Shelf life

104
Q

Benefits of fat

A
  1. Lower heat increment
  2. Used for maintenance heat
  3. Fat slows the passage rate of digesta
  4. Digestibility of other nutrient is enhanced
105
Q

What are the fat soluble vitamins

A

A D E K

106
Q

What are the water soluble vitamins

A

B complex and C

107
Q

Where are fat soluble vitamins stored?

A

liver

108
Q

What vitamins has 3 forms which are retinol, retinal, and retinoic acid

A

Vitamin A

109
Q

What has deficiency of night blindness and carotenoids

A

Vitamin A

110
Q

All trans form have how much biological activity

A

100%

111
Q

Which vitamin is affiliated with a rickets deficiency and has an active form of 1,25-dihydroxycholecalciferol

A

Vitamin D

112
Q

What are the forms of Vitamin D

A

D2 (plant source)
D3 (animal source)

113
Q

What forms of vitamins do mammals use

A

Both

114
Q

What forms do birds use efficiently

A

D3 7x

115
Q

What is the function of Vitamin D?

A

Facilitate active absorption of Ca and P across epithelium

116
Q

What defiecincy causes abnormal skeletal growth such as scoliosis and rib lesions

A

Vitamin D

117
Q

Which vitamin can be obtain from beta carotene

A

Vitamin A

118
Q

Which vitamin interacts with selenium and D-alpha - tocopherol

A

Vitamin E

119
Q

What is the function of Vitamin E

A

Protect Membrane from being oxidized due to how unstable it is

120
Q

What is exudative diathesis

A

poor membrane development

121
Q

What is encephalomalacia

A

Issue with brain and nervous system

122
Q

What are the two forms of Vitamin K

A

K1 (plant form)
K2 (product of GIT bacteria)

123
Q

How can vitamin K be inhibited

A

High levels of Vitamin A and E

124
Q

How can animal receive K2 vitamins

A

Eating their own feces

125
Q

Which vitamin is necessary for the blood to clot?

A

Vitamin K

126
Q

How are water soluble vitamins absorbed

A

Small intestines through passive or active transport

127
Q

What is the function of of B1 - Thiamine

A

Coenzymes

128
Q

How if B1 absorption decreased

A

Folic acid deficiency

129
Q

What causes polyneuritis “star gazing”

A

Deficient B1

130
Q

Which vitamin prevent Beri Beri

A

B1

131
Q

Which vitamin is part of the flavoprotein in the electron transport system

A

B2- riboflavin

132
Q

What vitamin deficiency causes curled toe paralysis

A

B2

133
Q

What vitamin is the coenzyme for NAD and NADP

A

Niacin

134
Q

What vitamin deficiency causes black tongue

A

Niacin

135
Q

Which vitamin that is a part of acetyl coenzymes A and causes goose stepping pigs

A

Pantothenic acid

136
Q

What vitamins with forms that are pyridoxine, pyridoxal, and pyridoxamine

A

Vitamin B6

137
Q

vitamin deficiencies taht result in anemia as major symptom in farm animals

A

Vitamin B6

138
Q

What is the primary source of B12

A

Bacteria

139
Q

Which is a vitamin that a deficiency can result in pernicious anemia

A

B12

140
Q

Vitamin that can be interfered with by avidin in raw egg white causing skin lesions

A

Biotin

141
Q

Which nutrients corresponds to ascorbic acid

A

Vitamin C

142
Q

Macrominerals for skeleton structure

A

Calcium and Phosphorus

143
Q

Macrominerals for Acid base balance

A

Chlorine, Na, and Potassium

144
Q

Which mineral when there are low levels in the blood causes milk fever?

A

Calcium

145
Q

Which mineral would be tied up by oxalic acid causing blood to not clot

A

Calcium

146
Q

What prevents grass tetany

A

Magnesium

147
Q

What is the purpose of Potassium and Na

A

Part of the fluid component

148
Q

What is a deficiney in Potassium

A

Pica

149
Q

What is a deficiency in Na

A

reduce growth

150
Q

Electrolyte toxicity

A

Kidney malfunction or limited water

151
Q

Deficient of sulfur causes what

A

Neuro problems

152
Q

Which mineral prevent parakeratosis and abnomarlities in the embryo

A

Zinc

153
Q

Minerals given to young pigs to prevent anemia?

A

Iron

154
Q

How much iron is injected into young pig

A

150 - 200

155
Q

What mineral interacts with Vitamin E, which is necessary to add in our area to keep young pigs alive?

A

Selenium

156
Q

Which mineral prevents muscle dystrophy such as stiff lamb disease and white muscles disease

A

Selenium

157
Q

What are the essential Fatty Acids

A

Linolenic Acid
Linoleic Acid
Arachidonic acid

158
Q

What is creep feeding

A

Offering high digestible, solid feed to piglets

159
Q

What is weaning

A

Gradual switch from milk to solid feed

160
Q

Why is sow’s milk good

A

Resemblance to ideal AA profile of piglets

161
Q

Protein source for piglets

A

Spray dried plasma supplements antibodies called immunoglobulin

162
Q

Nursery diet Phase 1 to 3

A

Start with high lactose then decrease

163
Q

Whed do you change the phase

A

Age, weight, feed consumption, health, environment

164
Q

How much milk does 170 kg sow produce

A

9.1 kg milk/day

165
Q

What do additives do. 4 things
2 response
health
1 more

A

Immune response
Gut Health
Growth
stress response

166
Q

What does Gut modulation do?. 4 things
2 reduce
1 imporve
1 provide

A

Reduce pathogen exposure
Reduce pathogen growth and colonization
Improve nutrient uptake
Provide energy for intestines

167
Q

What is direct fed microbials

A

Goal is to to introduce bacterial strains into the gut that improves the functionality

168
Q

What is the mode action of probiotics. 4 things
1 improve
1 high
1 Lower
1. Reduce

A
  1. Improve the functionality of the gut
  2. High viscosity
  3. Lower the pH of the gut,
  4. The bacteria helps with reduce the pathogens
169
Q

What is prebiotics2 things
Digestibilty
commence

A
  1. Things we put into the diet to commence bacteria growth in the gut
  2. Usually nondigestible
170
Q

How does prebiotics work?

A

Prebiotics binds to pathogens to prevent their pathogens action

171
Q

What are the issues with Antibiotics

A

Antibiotics resistance
Antibiotics residues

172
Q

What is the withdrawl time for antibiotics

A

Carbadox: 42 days

173
Q

What is phytogenics

A

Modulate microbial action in the gut, usually essential oil

174
Q

What are the anti oxidant minerals and vitamins

A

Vitamin E, C and Selenium

175
Q

What is the purpose of antioxidant

A

Provide oxygen to the oxygen required species so they don’t take oxygen from somewhere valuable

176
Q

What extract has the highest oxident

A

Rosemary extract

177
Q

What is enzymes

A

Target the substrate and makes substrate available

178
Q

Issue with phytate

A

Phytate is a negative charge phosphate group that binds to Fe, Copper that is essential for the body, thus not making accessible for the animal

179
Q

How is phytate is hydrolyzed

A

Phytase

180
Q

What is anthelmintics used for

A

Parasite treatment since pigs eat everything

181
Q

What is the Beta-Adrenergic Agonists

A

Steer the metabolism of animal into the lean tissues instead of fat tissues

182
Q

What is the purpose of feed flavors

A

Getting piglets to eat as much as possible

183
Q

What is the purpose of feed binders

A

Heat active, helps pellets bind together better

184
Q

What is the purpose of Organic Acid

A

Reduce pH of the gut
Helps feed the good bacteria
At low pH, lactic acid flora is good, whereas the non beneficial bacteria are inhibited

185
Q

How much does phosphorus does swine produce

A

74,000 tons P/ yr

186
Q

How do we prevent nutrient builds in the soil

A
  1. Legislation
  2. Better manure practice
  3. Better feeding strategies
187
Q

Feeding strategies

A

Phytase
Give buffer
Elimante over formulation
Phase feeding

188
Q

What is the purpose of phytase?

A

Catalyze the hydrolysis of phosphorus from phytate.

Reduces the amount of phosphorus that is released into the enviroment

Low pH

189
Q

What phosphate group is removed by 3-phytase

A

the third group

190
Q

How mnay g of N for every 100 g of Nitrogen

A

16 g

191
Q

How do you deal with limiting amino acid

A

Add sythetic amino acid
Add phytase

192
Q

What are the 3 supplemental enzymes to help reduce nutrient excretion

A
  1. Phytases
  2. Proteases
  3. Carbohydrases

ANSC 326 (4 decks)

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