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Nutrition > Exam 2 (for final) > Flashcards

Exam 2 (for final) Flashcards

1
Q

Hydrogen bonds attach the fatty acids to the glycerol backbone.

A

false

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2
Q

Lactase in pigs from birth to 3 weeks is

A

not induced

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3
Q

Dietary lipid are coated with blank as they enter the duodenum. This process allows for blank, which is the process of breaking down fat globules. This in turn blank surface area. The enzyme blank will then breakdown triglycerides into free fatty acids and a monoglyceride. Before fats can be transported across the intestinal cell they form blank. Once in the cell fats are reassembled into triglycerides and then coated with a protein. This complex is then called a blank. Once formed they will exit the cell via exocytosis and will enter the blank system, which will eventually drain into the blank system.

A

bile salts
emulsification
increases
lipase
micelles
chylomicron
lymphatic
circulatory

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4
Q

If a limiting amino acid is used up, protein synthesis that uses that amino acid can still continue.

A

false

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5
Q

Methionine is a TSAA, limiting, and essential.

A

true

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6
Q

Net energy from a protein is higher than fat due to the energy required to dispose of the by-products from N metabolism.

A

false

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7
Q

A mix of glucose, mannose, arabinose, and galactose.

A

hemicellulose

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8
Q

RDP stands for blank and is the equivalent to blank (DIP)

A

ruminally degraded protein
degraded intake protein

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9
Q

as moisture content of feed increases, typically and animal will drink less water

A

false

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10
Q

Lignin is a carbohydrate.

A

false

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11
Q

form of N for fish

A

NH3

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12
Q

form of N in birds

A

uric acid

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13
Q

terrestrial vertebrates N form

A

urea

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14
Q

There are approximately 15 amino acids known to nature.

A

false

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15
Q

Monosaccharides can be absorbed through the small intestine.

A

true

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16
Q

Glycine is an essential amino acid for poultry.

A

true

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17
Q

The process of digesting fats requires the assistance of bile salts.

A

true

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18
Q

Which is the primary VFA produced from starch and sugar fermentation?

A

propionate

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19
Q

Which of the following is a NET producer of glucose?

A

propionate

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20
Q

A glucose + galactose beta 1,4 bond

A

lactose

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21
Q

red

A

milk yield

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22
Q

pink

A

forages

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23
Q

yellow

A

butyrate

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24
Q

orange

A

total VFAs

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25
Q

grey

A

concentrates

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26
Q

blue

A

acetate

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27
Q

green

A

propionate

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28
Q

purple

A

% butter fat

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29
Q

Explain why pH decreases in relationship to addition of concentrates in the diet.

A

more VFAs= more acid

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30
Q

Based on the diagram, explain how the proportion of forage and concentrate in the diet impacts Total VFA production.

A

As proportion of forage and concentrate increase, the total VFA production will increase as well

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31
Q

Based on the diagram, explain how the proportion of forage and concentrate fed in the diet of a dairy cow impacts milk yield and milk fat in relation to VFAs being produced as a result of the diet.

A

As concentrate in the diet increases, total VFAs increase and propionate increases. A higher forage diet leads to higher acetate. Higher forage = higher milk fat b/c acetate is a precursor for milk fat synthesis Higher concentrate = higher milk yield b/c propionate is a more efficient energy precursor.

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32
Q

In a functioning ruminant, lactase is

A

induced

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33
Q

In adult pigs, amylase, maltase, and sucrase are

A

induced

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34
Q

NSP

A

non starch polysaccharide

35
Q

pentosan polysaccharide found in corn cobs and wood

A

Xylan

36
Q

polysaccharide

A

> 10 sugar units

37
Q

pentose

A

5 carbon surgar

38
Q

polysaccharide like

A

lignin

39
Q

oligosaccharide

A

3-10 sugar units

40
Q

glucose + fructose + galactose

A

raffinose

41
Q

disaccharide

A

2 sugar units

42
Q

glycogen

A

animal starch

43
Q

hexose

A

6 carbon sugar

44
Q

Describe the characteristics of these fats that would explain WHY they would be liquid.

A

These fats are liquid due to their structure. The bent shape in unsaturated fats causes this to occur. There is also airspace between the location of the bends.

45
Q

All plant source fats are liquid at room temperature.

A

false

46
Q

Fructose is the sweetest of all sugar.

A

true

47
Q

Amylase in pigs from birth to 3 weeks is

A

not induced

48
Q

Protein degradation is often stimulated by glucocorticoids.

A

true

49
Q

Cattle will lose more water via feces compared to sheep.

A

true

50
Q

Between 3-8 weeks of age lactase, maltase, and amylase are

A

induced

51
Q

The three most common limiting amino acids are

A

methionine
lysine
tryptophan

52
Q

RUP stands for blank and is the equivalent to blank, or blank protein

A

ruminally undegraded protein
undegraded intake protein
bypass

53
Q

four functions of water

A
  1. control and regulate body temperature
  2. provide form and shape of the body
  3. cushion the organs
  4. help with metabolic processes
54
Q

Propionate can be shipped out of the muscle to the liver to be converted to glucose as part of the Cori Cycle.

A

false

55
Q

HDL is considered the “good” cholesterol.

A

true

56
Q

Hibernating animals rely on what source of water to survive?

A

metabolic

57
Q

Insulin is produced from what tissue?

A

beta cells of the islets of langerhans

58
Q

The maillard reaction can bind an animo acid to a fat.

A

false

59
Q

A cavital enzyme is found in the brush border of the mucosal cell.

A

false

60
Q

SFA (saturated fatty acid)

A

myristic
palmitic
stearic

61
Q

UFA (unsaturated fatty acid)

A

oleic

62
Q

PUFA

A

linoleic
linolenic
arachidonic

63
Q

Carbohydrates will net the most metabolic water.

A

true

64
Q

What are the two most common situations in livestock where ketosis could occur?

A

In ewes, ketosis is also known as pregancy diease and is usaully when the ewe is carrying multiple lambs. In this form of ketosis, glucose is decreased and glucagon and ephinephrine are increased. This causes the ewe to experience lethargy and possibly death.

The second situation would be in most dairy cows after lactation starts. The cows experience a negative energy balance.

65
Q

Mannose is efficiently absorbed in the small intestine.

A

false

66
Q

Type I diabetes is considered an auto-immune disease.

A
67
Q

The chylomicron is formed in the lumen of the intestine before being absorbed across the brush border.

A

false

68
Q

somatostatin

A

inhibits all other homrones

69
Q

hormone

A

Chemical substance excreted from a ductless gland from source to target tissue

70
Q

secretin

A

Action=secretion of water and bicarbonate

71
Q

motilin

A

housekeeping hormone of GIT

72
Q

CCK

A

produces satiety

73
Q

pancreatic lipase

A

Hydrolyzes fatty acids in the 1 and 3 position of triglycerides

74
Q

GIP

A

inhibits HCL production and gastric motility

75
Q

pepsin

A

active at pH below 3.5

76
Q

zymogens

A

Precursors to enzymes

77
Q

gastrin

A

Stimuli = stomach distention, dietary proteins, fats, carbohydrates, alcohol and caffeine, vagus nerve stimulation

78
Q

endopeptidases

A

Hydrolyze interior bonds

79
Q

In neonatal ruminants, lactase activity is blank. While activity of other enzymes are blank

A

high, low

80
Q

Motilin is released every 10 minutes during the consumption of a meal.

A

false

81
Q

What would be considered the “activator” of Trypsinogen to Trypsin?

A

enterokinase

82
Q

Which the primary VFA produced from cellulose and hemicellulose fermentation?

A

acetate

83
Q

Animal proteins have higher biological value than plant proteins.

A

true

Nutrition (29 decks)

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