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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Water is what % of an adult animals body weight?

A

45%

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2
Q

Water is what % of a newborn animals body weight?

A

80%

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3
Q

What are the functions of water?

A

Transport of nutrients
Solvent for chemical reactions
Temp control
Lubrication

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4
Q

What are the 2 basic functions of water?

A

Metabolism and Temp control

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5
Q

Intracellular fluids account for… of total body water

A

40%

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6
Q

Extracellular fluids account for … of total body water

A

33%

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7
Q

Why is water content lower in adults?

A

They’re depositing more fat.

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8
Q

What are the different water sources?

A

Drinking water
Water in or on feed
Metabolic water
Condensation
Water in tissues

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9
Q

What leads to water restriction?

A

reduced feed intake
weight loss
increased N and electrolyte excretion

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10
Q

What increases consumption of water?

A

Lactation

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11
Q

How much water does a mature pig or sheep drink?

A

1-3 gal/day

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12
Q

How much water does a mature cow/horse drink?

A

10-14 gal/day

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13
Q

How much water does a mature broiler drink?

A

0.10 gal/day

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14
Q

How much fat is required to increase H2O by one degree?

A

one gram fat = one gram water

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15
Q

Gross energy of CHO

A

4.1 kcal/g

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16
Q

Gross energy of Proteins

A

5.7 kcal/g

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17
Q

Gross energy of Fats

A

9.4 kcal/g

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18
Q

Digestible Energy

A

DE= IE-FE

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19
Q

Total Digestible Nutrients

A

TDN= DCP + DNFE + DCF + 2.25

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20
Q

What are some problems with TDN?

A

doesn’t take into account losses in urine, gas production, and heat loss

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21
Q

Is TDN loss greater in roughages or concentrates?

A

Roughages

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22
Q

Net Energy Maintenance

A

fraction of net energy to animal in equilibrium

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23
Q

What does the Kjeldahl method measure?

A

Nitrogen content

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24
Q

What determines structure of AA?

A

sequence=structure=function

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25
Q

How do we determine N content of feed?

A

N% x 6.25= CP%

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26
Q

Which form of AA is more available and active?

A

“L”

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27
Q

Which form of AA is inactive and less available?

A

“D”

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28
Q

Essential AA

A

Phenylalanine Valine Threonine
Tryptophan Isoleucine Methionine
Histidine Arginine Lysine Leucine

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29
Q

Which AA is semi-essential?

A

Arginine and it’s only required by growing animals

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30
Q

Which AAs are in the Aromatic class?

A

Phenylalanine

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31
Q

Which AAs are in the Aliphatic class?

A

Valine Threonine Isoleucine Leucine

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32
Q

Which AAs are in the Heterocyclic class?

A

Tryptophan

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33
Q

Which AAs are in the Basic class?

A

Histidine Arginine Lysine

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34
Q

Methionine is what containing?

A

sulfur and controls lysine

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35
Q

Imino Acids

A

Proline Taurine

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36
Q

What’s the primary structure of AA?

A

linear structure of AAs

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37
Q

What’s the secondary structure of AA?

A

arranged in a helix formation

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38
Q

What’s the tertiary structure of AA?

A

a helix further folded onto itself

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39
Q

What’s the quaternary structure of AA?

A

2 or more polypeptide chains united by non-covalent bonds

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40
Q

What causes protein denaturation?

A

Heat, Heavy metals, and Mechanical Forces

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41
Q

Functions of Proteins

A

tissue or structural
blood proteins
enzymes
hormones
antibodies

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42
Q

What allows for larger particle absorption the first 24 hours of life?

A

Gut gap

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43
Q

What requirement do ruminants have>

A

Nitrogen requirement, MCPs meet AA requirements

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44
Q

What does the Proximate Analysis do?

A

groups carbs

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45
Q

What’s a limitation with the Proximate Analysis?

A

Doesn’t represent non structural vs structural carbs are

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46
Q

which detergent fiber can be broken down by everyone?

A

NDF

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47
Q

which detergent fiber can’t be broken down by everyone

A

ADF

48
Q

Which fiber can’t be broken down by anyone?

A

Lignin

49
Q

components of NDF

A

cellulose, hemicellulose, lignin

50
Q

Components of ADF

A

cellulose and lignin

51
Q

Glucose is …

A

the most important molecule in nutrition

52
Q

monosaccharides

A

pentoses and hexoses

53
Q

disaccharides

A

maltose, sucrose, lactose, cellobiose

54
Q

Who can break down alpha bonds?

A

everyone

55
Q

Who can break down beta bonds?

A

microbial population

56
Q

What’s fructose?

A

sweetest CHO and component of table sugar

57
Q

What’s galactose?

A

Component of lactose

58
Q

What’s cellulose?

A

only microbial enzyme can break it

59
Q

What are the non-structural CHO?

A

Amylose, Amylopectin, Glycogen

60
Q

What’s amylose?

A

plant energy storage, 15-30% of total starch, and it’s an alpha 1, 4 linkage- straight chain

61
Q

What’s amylopectin?

A

more highly branched plant energy storage, 70-85% of total starch, and it’s an alpha 1,4 linkage with alpha 1,6 linkage at branch points

62
Q

What’s glycogen?

A

animal energy storage, alpha glucose 1,4 and 1,6 bonds and stored in muscle and liver

63
Q

What are the structural non-CHO?

A

Cellulose, lignin, and silica

64
Q

What’s cellulose?

A

highly stable, no animal enzyme can break it but microbial cellulase can degrade it

65
Q

What’s lignin?

A

no animal or anaerobic microbial enzyme can degrade it

66
Q

What’s silica?

A

encrusts the plant fiber and provides a barrier to digestive enzymes of microbes, it can result in urinary calculi

67
Q

End products of digestion in non-ruminants

A

monosaccharides , mainly glucose

68
Q

End products of digestion

A

monosaccharides and VFAs

69
Q

What does steam flaking do to starch digestibility?

A

increases digestibility for rumen by 5-8%

70
Q

Energy value of lipids

A

2.25 x value of carbs

71
Q

Essential fatty acids

A

Linoleic, Linolenic, and Arachidonic

72
Q

Simple lipids

A

triglycerides and glycerol

73
Q

compound lipids

A

phospholipids and lipoproteins

74
Q

Sterols

A

building blocks of hormones, cholesterol and fat soluble vitamins

75
Q

Melting point is

A

change from s to l, short chains lower than long chains, unsaturated lower than saturated

76
Q

Iodine value

A

high value- unsaturated
low value- saturated

77
Q

Fat deposition

A

1Internal
2 Intermuscular
3 Subcutaneous
4 Intramuscular

78
Q

what kind of fat do cattle deposit?

A

Saturated

79
Q

What kind of fat do poultry and swine deposit?

A

Whatever fat they eat

80
Q

What metabolic disorder is correlated to high blood sugar?

A

Diabetes Type I and II

81
Q

Insulin injections will start when 75% of beta cells are destroyed in the adult

A

Diabetes Type I and II

82
Q

Almost exclusively in lactating dairy cattle and sheep in late pregnancy (pregnancy toxemia)

A

Ketosis

83
Q

Process that leads to Acetyl-CoA being converted into ketones

A

Ketosis

84
Q

Propylene glycol is a common treatment compound

A

Ketosis

85
Q

Normal insulin production with decreased receptor count and reduced insulin sensitivity

A

Diabetes Type II

86
Q

Negative energy balance

A

Ketosis

87
Q

Low insulin production (juvenile diabetes)

A

Diabetes Type 1

88
Q

the metabolic disorder can be controlled by a consistent feeding plan and food that minimizes postprandial changes in blood glucose levels in a healthy adult

A

Diabetes type I and II

89
Q

Oxaloacetate is shifted away from the Kreb’s cycle for gluconeogenisis

A

Ketosis

90
Q

Overfeeding during gestation could add a risk for this metabolic disorder

A

Gestational Diabetes

91
Q

Increased tissue resistance to insulin’s action temporary

A

Gestational Diabetes

92
Q

If left uncontrolled it will lead to fatty liver syndrome

A

Ketosis

93
Q

Supplementing niacin can improve this disorder

A

Ketosis

94
Q

Non-insulin dependent diabetes(adult onset)

A

Type 2 diabetes

95
Q

The gross energy for protein is

A

4.1 kcal/g

96
Q

What are the bonds that link AA together to form proteins?

A

Peptide

97
Q

What gives each AA uniqueness from other AA?

A

R-group

98
Q

2 types of hydrolysis involved in protein digestion?

A

Enzyme and Glycosidic

99
Q

What’s the gross energy for fat is how many times the amount of carbs

A

2.25

100
Q

the gross energy for fat is

A

9.4 kcal/g

101
Q

Triglycerides are made of a … backbone and 3 …

A

glycerol, fatty acids

102
Q

Which of the following has the highest priority for fat deposition?

A

Internal

103
Q

Unsaturated fatty acids have … while saturated fatty acids have carbon chains that are completely surrounded by…

A

double bonds, hydrogen

104
Q

What type of enzymes break down dietary fats?

A

lipases

105
Q

Long chain fatty acids must be incorporated into … to be absorbed in the small intestine.

A

micelles

106
Q

What is responsible for emulsifying dietary fats to aid in digestion and prepare them for absorption?

A

Chylomicron

107
Q

As an animal becomes more fat, the water content of the animal … as a proportion of the animal’s total body weight.

A

decreases

108
Q

The gross energy for carbs is

A

4.1 kcal/g

109
Q

Cellulose has … 1,4 linkages of…

A

beta, glucose

110
Q

Amylose has … 1,4 linkages of …

A

Alpha, glucose

111
Q

As it branches, amylopectin has … … bonds.

A

Alpha, 1,6

112
Q

Non-structural CHOs ares stored as what in the muscle and liver?

A

Glycogen

113
Q

… enzymes are required to break down beta bonds while … can break down alpha bonds.

A

Microbial, mammalian

114
Q

What’s the structural non-CHO found in woody plants?

A

Lignin

115
Q

What’s responsible for the start of CHO digestion in the mouth of non-ruminants?

A

salivary amylase

116
Q

In ruminants, the primary products of CHO digestion are what?

A

VFAs

117
Q

What’s the most important sugar in nutrition?

A

Glucose

Nutrition (7 decks)

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