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Animal Nutrition > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

1st fate of carbohydrates

A

energy now
- glycolysis: glucose to 2 pyruvate
- TCA Cycle: acetyl-coa to reducing agents
- ETC: reducing equivalents to ATP (36)

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2
Q

2nd fate of carbohydrates

A

short term energy storage
- glycogen (glycogenesis)
- glucogenolysis

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3
Q

3rd fate of carbohydrates

A

long term energy storage
- lipogenesis
- FA from acetyl-coa from glycolysis and extra step

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4
Q

Where does the electron transport chain occur?

A

in the mitochondrion of all cells
- some mitochondrion’s are more efficient than others

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5
Q

What goes into the electron transport chain?

A

FADH2 and NADH

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6
Q

What goes out of the electron transport chain?

A

ATP

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7
Q

What is the biggest limitation of the electron transport chain?

A

oxygen (O2)
- electron transport chain must happen in aerobic conditions

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8
Q

What is produced during anaerobic respiration?

A

lactic acid

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9
Q

How is glucose moved around the body? What can it be used for once in the cell?

A
  • glucose is moved through blood
  • once in the cell it can be used to make ATP
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10
Q

When does brown adipose fat occur?

A

there is extra mitochondria that have uncoupling proteins meaning that the product is heat rather than ATP

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11
Q

What age group is more likely to have brown adipose fat?

A

babies because they need the extra heat (internal heater) to stay warm after birth

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12
Q

define glycogenesis

A

glycogen synthesis

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13
Q

When does glycogenesis occur?

A

high blood glucose (in a fed state)

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14
Q

Why does glycogenesis occur?

A

when an animal is in a high blood glucose state, you will make glycogen to store the glucose for short term energy storage

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15
Q

define glycogenolysis

A

glycogen breakdown

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16
Q

When does glycogenolysis occur?

A

low blood glucose

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17
Q

Why does glycogenolysis occur?

A

when animals have low blood glucose concentration they begin to break down glycogen to increase glucose in the blood

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18
Q

How are triglycerides formed?

A
  1. carbohydrates make acetyl-coa
  2. through lipogenesis acetyl-coa is turned into fatty acids
  3. fatty acids then form ester bonds with a glycerol (esterification) backbone to become a triglyceride
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19
Q

What are fats (adipose)/tirglycerides used for in the body?

A

long term energy storage

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20
Q

How much more energy does fats have?

A

2.25 times more energy per gram

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21
Q

glycolysis: in and out

A
  • in: glucose (6 carbons)
  • out: 2 pyruvate (3 C each)
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22
Q

TCA Cycle: in and out

A
  • in: acetyl-coa
  • out: reducing equivalents (FADH2 and NADH)
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23
Q

Electron Transport Chain: in and out

A
  • in: reducing equivalents
  • out: ATP (in higher amounts)
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24
Q

gluconeogenesis: in and out

A
  • in: pyruvate
  • out: glucose
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25
Q

What are VFAs made into?

A

pyruvate that can be used in gluconeogenosis

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26
Q

glycogenesis: in and out

A
  • in: glucose
  • out: glycogen
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27
Q

glycogenolysis: in and out

A
  • in: glycogen
  • out: glucose
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28
Q

lipogenesis: in and out

A
  • in: acetyl-coa
  • out: fatty acids
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29
Q

CHO feedstuffs types

A
  • energy
  • coproducts
  • forages
  • proteins have some CHO as well
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30
Q

high starch feedstuffs

A
  • cereal grains
  • co-products
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31
Q

examples of cereal grains

A
  • corn
  • barley
  • oats
  • wheat
  • milo
  • rye
  • triticale
  • hominy
  • millet
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32
Q

examples of co-products

A
  • potatoes = roots
  • bread waste = what flour
  • bakery waste = wheat flour
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33
Q

Why do we base ourselves in high starch feedstuffs?

A
  • they are consumable by humans and animals
  • easy to grow
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34
Q

What is the most common energy feed that is fed to livestock?

A

cereal grains

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35
Q

What is the most common cereal grain fed to livestock?

A

corn

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36
Q

Why do we feed starches?

A
  • high starches have high energy
  • all animals have enzymes to break down starches
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37
Q

cereal grains: protein

A

variable in quality and quantity
- not a protein feed (low amounts)
- not idea AA profile for the animals eating them

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38
Q

cereal grains: fat

A

1 to 6% fats (oils, typically unsaturated)

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39
Q

cereal grains: P and Ca

A

more phosphorus than calcium
- phosphorus is a waste concern
- costs more money

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40
Q

What is phytase? Why is it added to feed?

A
  • an enzyme that breaks down phosphorus
  • added to the feed to help non ruminants (swine and poultry) to help break it down
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41
Q

cereal grains: vitamins

A
  • low in vitamin A, D, and b complex
  • moderate vitamin E
    (poor source of vitamins)
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42
Q

Why are animals not just fed cereal grains?

A

animals are not just fed cereal grains because it is not a good source of everything that is needed in the diet

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43
Q

What type of corn is fed?

A

yellow, dent corn

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44
Q

What pigment is in yellow corn? What vitamin?

A
  • pigment = cryptoxanthin
  • vitamin A
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45
Q

corn: starch

A
  • 72% starch
  • endosperm
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46
Q

corn: CP

A
  • variable, about 8-11%
  • low in lysine and trypsin
  • 46% RDP so 55% RUP
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47
Q

What is zein?

A

the protein found in corn

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48
Q

Why should we know the protein content of corn?

A

corn can have variable protein content. When using a lot of corn, the amount of protein can become very significant. So understanding what is being put into the diet is important.

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49
Q

What is pellagra?

A

a disease caused by niacin (b vitamin) deficiency
- corn is low in niacin

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50
Q

Are all AA profiles similar or different in corn kernels?

A

similar

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51
Q

Why are seeds often fed to animals?

A

seeds are a good source of energy

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52
Q

corn anatomy: dent

A

at the top, where there is a “dent” in the kernel

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53
Q

corn anatomy: endosperm

A

starch (high amount)
- the white portion inside the kernel

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54
Q

Why does corn have an endosperm?

A

provides an energy source for the seed to germinate into a plant

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55
Q

corn anatomy: pericap

A

fiber coating

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56
Q

Why does the seed have a pericap?

A

protection for the seed

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57
Q

Why can the pericap cause issues for animals and feeding?

A

the fiber coating is difficult for animals to break down because we cannot digest fiber, so somehow we have to break the fiber coating (chew, crack)

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58
Q

corn anatomy: germ

A

protein portion

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59
Q

corn anatomy: tip cap

A

fiber

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60
Q

Why do we feed so much corn?

A
  1. high energy/high starch content
  2. grown well in the US
  3. good source of food and other products for humans
  4. corn prices affect other feed costs like hay
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61
Q

all cereal grains vs corn: protein

A

corn < all other cereal grains

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62
Q

all cereal grains vs corn: energy

A

corn > all other cereal grains (except hard red wheat)

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63
Q

Who can we feed whole shelled corn to?

A

ruminants

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64
Q

Why do we feed whole shelled corn?

A

it costs less even though they don’t get as much out of it

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65
Q

define “processing corn”

A

breaking up the fiber coating

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66
Q

examples of processed corn

A
  • ground corn
  • steam flaked corn
  • high moisture corn
  • corn silage
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67
Q

Who is fed ground corn?

A

non ruminants (swine and poultry)

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68
Q

Why is ground corn not often fed to ruminants?

A

ground corn can be digested very fast and in ruminants it can be digested too fast and may cause sub acute acidosis

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69
Q

Who is high moisture corn fed to?

A

ruminants only

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70
Q

Who is corn silage fed to?

A

ruminants only

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71
Q

Why is corn silage only fed to ruminants?

A

it has a high fiber content because you are ensiling the entire plant

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72
Q

examples of high sugar (disaccharide) feedstuffs

A
  • molasses - sucrose (beet, cane, citrus, starch, wood)
  • concentrated separator byproduct
  • milk byproducts (whey and lactose)
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73
Q

What is the most common high sugar feedstuff?

A

cane molasses

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74
Q

Why is cane molasses commonly used?

A
  • conditioner
  • palatability
  • pellet binder
  • feed additive vehicles
  • liquid supplement base
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75
Q

What does conditioner mean for a feedstuff?

A

it decreases dust

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76
Q

What does palatability mean for a feedstuff?

A

tastes better, the animal is more likely to want to eat it

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77
Q

What is whey?

A

a milk by-product
- can be from the liquid when making cheese

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78
Q

In what forms can whey be in?

A
  • fresh (4-5% DM - 95% H2O)
  • condensed (40-50% DM - 50% H2O)
  • dehydrated (>90% DM)
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79
Q

What is the most common form of whey used? Why?

A

dehydrated because it is much easier to transport

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80
Q

nutrient composition of whey: protein

A
  • 10-13%
  • casein (main protein in milk)
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81
Q

nutrient composition of whey: lactose

A
  • 55-70%
  • used in: mammal diet, milk replacer, nursery pig diet
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82
Q

nutrient composition of whey: minerals

A
  • high in calcium
  • lots of macro minerals
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83
Q

2 Classes of High Fiber Feedstuffs

A
  1. forages
  2. high fiber co-products
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84
Q

define forage

A
  • high (if not all) fiber
  • grazed: pasture, range, browse
  • harvested: hay, haulage, silage
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85
Q

How does hays DM content affect storage?

A
  • DM = 80-90%
  • a good shelf life
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86
Q

How does haylage/silage DM content affect storage?

A
  • DM = 35-50%
  • needs to be wrapped up
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87
Q

define high fiber co-products

A
  • fibrous coatings from grains/seeds
  • co-products (because coating is removed
  • structural carb (protects the plant
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88
Q

Why feed and animal more fiber?

A

make the animal feel and look more full

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89
Q

define NDF

A

Neutral Detergent Fiber
- an indicator of all the fiber of the feed and leads to fill

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90
Q

define ADF

A

Acid Detergent Fiber
- less digestible

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91
Q

In diets do we feed more NDF or ADF?

A

NDF > ADF

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92
Q

What are some examples of NDF contents?

A
  • lignin (not digestible)
  • cellulose (semi digestible)
  • hemicellulose (very digestible)
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93
Q

What are some examples of ADF contents?

A
  • lignin (not digestible)
  • cellulose (semi digestible)
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94
Q

As NDF increases an animal will eat:

A

LESS

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95
Q

As ADF increases digestibility:

A

DECREASES

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96
Q

Why would an animal eat less when NDF is increased?

A
  • dense product
  • in digestive system longer
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97
Q

More NDF = _______ intake

A

lower

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98
Q

Less NDF = ________ intake

A

higher

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99
Q

define bran

A

outer covering of grain kernel

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100
Q

define hull

A

outer covering of grain kernel/seed

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101
Q

define midd

A

some grain kernels, endosperm

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102
Q

define mill run

A

bran, minds, sometimes starch

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103
Q

define shorts

A

bran, germ, starch, tailings

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104
Q

define screenings

A

cleanings of grains/seeds

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105
Q

define pulp

A

residue after processing, extracting, juicing

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106
Q

What co-products would you add to get extra protein and starch?

A

midds, mill run, shorts

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107
Q

Wheat co-products

A
  • wheat
  • what bran
  • wheat midds (most common)
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108
Q

What are more common attributes in co-products?

A

protein and fiber

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109
Q

nutrient composition of co-products: fiber

A
  • high in soluble fibers
  • meaning digestive fibers (lower in lignin)
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110
Q

nutrient composition of co-products: CP

A
  • can be moderate
  • AA profile is poor for animals
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111
Q

nutrient composition of co-products: minerals

A
  • often higher in Ca
  • can be high P and magnesium
  • usually higher in trace minerals
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112
Q

loose soy hulls vs pelleted soy hulls

A
  • loose = more easily blow away
  • pelleted = less likely to blow away
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113
Q

nutrition of soy hulls

A
  • some protein
  • high in fiber (low in lignin)
  • high energy value
    (liked by animals)
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114
Q

cottonseed hulls vs pelleted

A
  • cottonseed hulls = fluffy
  • pelleted = more palatable
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115
Q

nutrition of cottonseed hulls

A
  • low in protein
  • higher fiber than soyhulls
  • high in lignin
  • low energy
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116
Q

What are cottonseed hulls used for?

A

add bulk, make animals feel and look bigger

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117
Q

fibrous co-product feeding considerations

A
  • bulky/fluffy
  • low density (usually pellet)
  • variable palatability
  • variable quality
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118
Q

How can we increase palatability in co-products?

A
  • pellet
  • add molasses
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119
Q

Why should we be concerned about the variable quality in co-products?

A
  • the nutrient composition is variable because it is just the leftovers
  • can have negative compounds
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120
Q

Which species is often not given co-products?

A

horses because they could not handle negative compounds

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121
Q

Which species gets fed the most fiber co-products?

A

ruminants

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122
Q

What is supplemented when feeding fibrous co-products to cow-calf and grazing animals?

A

supplement vitamins E + P

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123
Q

Why would we feed fibrous co-products to feed lots and conventional dairies?

A

decrease the chances of the animals getting sub acute acidosis, feed fibers to increase ph

124
Q

Why feed fibrous co-products to ruminants in general?

A
  • low cost
  • rumen microbes can take care of most of the negative compounds
125
Q

When are nonruminants fed fibrous co-products: swine

A

gestating sows and gut health

126
Q

When are nonruminants fed fibrous co-products: pets (especially dogs)

A
  • weight management (dog feels full)
  • improved fecal consistency
    ***higher quality control
127
Q

When are nonruminants fed fibrous co-products: poultry

A

used less, higher quality (less fiber)

128
Q

How many carbons in a short chained FA?

A

2-8 (made from fermentation)

129
Q

How many carbons are in a long chained FA

A

12-20 carbons

130
Q

What are long chained FA used for?

A

storage in energy in plants/animals or parts of cell membranes/walls

131
Q

What are saturated FA?

A

there are no carbon carbon double bonds

132
Q

What are unsaturated FA?

A

there is one or more carbon carbon double bonds

133
Q

What does omega “3” fatty acid mean?

A

the number following omega (so in this case 3) is where the carbon carbon double bond is

134
Q

define monounsaturated

A

one carbon carbon double bond

135
Q

define polyunsaturated

A

greater than one carbon carbon double bond

136
Q

What does the abbreviation C12:0 mean?

A

there are 12 carbons : 0 double bonds

137
Q

What are the chemical properties of a saturated FA?

A
  • straight chains
  • solid at room temperature
138
Q

Why are saturated FA solid at room temperature?

A

the FA chains are straight so they can pack together

139
Q

What are the chemical properties of unsaturated FA?

A
  • bend in the chain
  • oils are room temperature
140
Q

Why are unsaturated FA oils at room temperature?

A

there are kinks in the FA chain so they cannot pack together closely

141
Q

long carbon chain and more saturated: melting point?

A

higher melting point

142
Q

unsaturated FA: melting point?

A

really low

143
Q

define iodine number

A

indicated oxidative stability

144
Q

define oxidative stability

A
  • the opportunity of lipids to oxidize
  • more oxidation when there are greater C=C bonds
  • oxidation causes off flavors and odors
145
Q

the more unsaturated bonds: oxidative stability?

A

lower oxidative stability

146
Q

Lipid Types

A
  • simple lipids
  • compound lipids
  • sterols
  • etc.
147
Q

What lipid types are most commonly found in feed?

A

simple lipids and compound lipids

148
Q

What is the most common fat found in feed?

A

triglycerides

149
Q

What are phospholipids and glycolipids used for?

A

found in plant or animal cell membranes

150
Q

define esters

A

the type of bond between FA and alcohol
(FA and glycerol backbone)

151
Q

What lipids are common in glycerol and FA?

A

glycerol and fatty acids (triglycerides - 3FA)

152
Q

What lipids make up waxes (made from plants)?

A

other alcohol and fatty acids (2 FA)

153
Q

examples of steroid hormones

A
  • testosterone
  • progesterone
154
Q

Why are sterols higher in animal tissues?

A

because we make them

155
Q

Why do we need cholesterol?

A

cholesterol is needed to make steroid hormones

156
Q

What are the most important lipids in animal nutrition?

A
  • monoglyceride
  • diglyceride
  • triglyceride
  • phospholipid
157
Q

Why is lipid digestion different from CHO and protein digestion?

A

lipids are insoluble in water

158
Q

What is the main process in lipid digestion and absorption?

A

making lipids miscible (soluble) in water

159
Q

Where are bile salts produced? Where are they secreted?

A
  • produced: liver
  • stored: gallbladder
  • secreted: duodenum of small intestine
160
Q

emulsification by bile salts

A

the bile salts go between the large glob of fat and the salts can interact with the fat breaking the large glob into small droplets of fat

161
Q

Where is pancreatic lipase released?

A

the duodenum

162
Q

what does pancreatic lipase do after emulsification?

A

pancreatic lipase can remove FA (1 and 3) from the triglyceride (creating a monoglyceride)

163
Q

mixed micelle organization

A

a sphere with a polar (hydrophilic) exterior and a non polar (hydrophobic) interior

164
Q

What is the mixed micelle composed of?

A
  • bile salts
  • free FA
  • monoglycerides
  • fat soluble vitamins (ADEK)
165
Q

Why do lipids need to form into mixed micelles?

A

so that they can be with digesta and blood (watery substances)

166
Q

How do mixed micelles enter the enterocyte?

A
  1. fusion between the micelle and the lipid bilayer (because the enterocyte is made of phospholipids)
    - simple diffusion
  2. bile salts are absorbed further down the gi tract
    - protein transporters
167
Q

What happens to FA when inside the enterocyte?

A

monoglycerides and 2 fatty acids make a triglyceride, then a protein is added to make a chylomicron
(fat soluble vitamins and cholesterol are incorporated)

168
Q

Why are proteins added onto the triglyceride?

A

proteins keep lipids from becoming large globs and it helps to overcome some insolubility in the blood so it can travel in the bloodstream

169
Q

Where are chylomicrons absorbed into the bloodstream?

A
  • 20% directly into the blood
  • 80% into the lymphatic system
170
Q

4 Classes of Lipoproteins

A
  • chylomicron
  • VLDL
  • LDL
  • HDL
171
Q

define VLDL

A
  • very low density lipoprotein
  • high percent triglycerides
172
Q

define LDL

A
  • low density lipoprotein
  • high percent cholesterol
173
Q

define HDL

A
  • high density lipoprotein
  • higher protein
174
Q

5 Functions of Lipids

A
  1. supply essential FA
  2. absorption of fat-soluble vitamins
  3. energy
  4. cell membranes
  5. biosignaling
175
Q

Why are lipids REQUIRED in the diet?

A
  • make essential FA
  • absorption of fat-soluble vitamins (ADEK)
176
Q

essential FAs

A
  • linoleic acid
  • linolenic acid
  • arachidonic acid (carnivores only)
177
Q

Why is arachidonic acid only essential for carnivores?

A

carnivores do not have the enzymes to transfer linolenic acid to arachidonic acid (all other animals do)

178
Q

name the fatty acid: C18:2

A

linoleic acid

179
Q

name the fatty acid: C18:3

A

linolenic acid

180
Q

name the fatty acid: C20:4

A

arachidonic acid

181
Q

Why will you often not get essential fatty acids from ruminant fats?

A

ruminant fats are often biohydrogenized (saturated) by ruminal microbes and the essential fatty acids are all unsaturated fats

182
Q

Why do we need essential fatty acids in our bodies?

A
  • important component of cell membrane structure
  • eicosanoid production
183
Q

3 Classes of Eicosanoid

A
  1. prostoglandins
  2. thromboxanes
  3. leukotrienes
184
Q

What are eicosanoids used for in the body?

A

they help with the normal function of the animal
- reproduction
- blood
- etc.

185
Q

What essential FA is responsible for making eicosanoids?

A

arachidonic acid

186
Q

What are deficiency symptoms of essential fatty acids?

A
  • scaly skin
  • skin lesions
  • decreased growth
  • reproductive failure
  • edema
  • hemorrhage
187
Q

Why is it important that we have lipids in our diet for carrying lipid-soluble vitamins?

A
  • lipid soluble vitamins (ADEK) look similar to lipids so they are insoluble in water
  • without dietary fats we have a decreased absorption of these vitamins
188
Q

Why are lipids known for having a high energy value?

A
  • lipids have 2.25 times more energy per gram than CHO and proteins
  • high digestibility in animals
189
Q

Why can animals get so much energy from lipids?

A

high digestibility:
- ruminants: microbes cannot ferment it
- able to break it down ourselves and use it

190
Q

Where are lipids stored?

A
  • adipose
  • gi tract (omental and mesenteric)
191
Q

What are the cellular membranes made up of?

A

phospholipids (create a bilayer)

192
Q

What is the function of the cellular membrane?

A

semi-permeable, lets select things in and out

193
Q

What is a phospholipid made up of?

A
  • 1 hydrophilic head
  • 2 hydrophobic tails
194
Q

How are lipids used for biosignaling?

A

through sterols and cholesterol products

195
Q

Why do we need to have cholesterol in the body?

A

needed to make important products within the body used for biosignaling

196
Q

products of sterols and cholesterol

A
  • steroid hormones
  • vitamin D precursor
  • bile acids
197
Q

What fatty acids can be catabolized?

A
  1. dietary fat
  2. adipose
198
Q

Steps to TG Catabolism

A
  1. lipolysis - take TG and break into 3 FA
  2. beta oxidation - FA turns to acetyl-coa
  3. TCA Cycle - acetyl-coa to NADH, FADH2
  4. ETC - NADH, FADH2 to ATP
199
Q

define beta oxidation

A
  • breaking down fatty acids into acetyl-coa
  • cutting between every two carbons
200
Q

define non-esterified fatty acids or NEFA

A

there are no ester bonds, the fatty acids are no longer attached to a backbone

201
Q

define esterification

A

forming ester bonds to make a triglyceride

202
Q

Where is energy derived in fatty acid catabolism?

A
  • beta oxidation
  • electron transport chain
203
Q

What are the uses for acetyl-coa?

A
  1. TCA Cycle (ETC)
  2. ketogenesis
  3. cholesterologenesis
  4. lipogenesis
204
Q

What is a more rare use for acetyl-coa?

A

lipogenesis because after beta oxidation there is only a fatty acid

205
Q

How much ATP is used to activate a fatty acid for beta oxidation?

A

2 ATP

206
Q

How much ATP is released for every acetyl-coa division?

A

5 ATP

207
Q

How many ATP are produced if one acetyl-coa enters the TCA cycle?

A

1 ATP (3NADH, 1 FADH2) So 12

208
Q

When does fatty acid biosynthesis occur?

A
  1. excess carbon from CHO and c-skeletons of AA in need of being stored
  2. the diet does not have enough fat to perform important functions
209
Q

Steps of TG Biosynthesis

A
  1. acetyl-coa (lipogenesis) to a fatty acid
  2. fatty acid (esterification) to a triglyceride
  3. a triglyceride is then stored
210
Q

How are fatty acids synthesized?

A

by adding two carbons (acetyl-coa) back at a time

211
Q

What organs and tissues are involved with lipids?

A
  • liver
  • adipose tissue
  • small intestine
  • muscle
212
Q

Where is the central place for lipid metabolism?

A

liver

213
Q

What processes occur in the liver with lipids?

A
  • glycolysis
  • beta oxidation
  • esterification
  • lipolysis
214
Q

Where is fat primarily stored?

A

adipose tissue

215
Q

What processes occur in adipose tissue with lipids?

A
  • glycolysis
  • esterification
  • lipolysis
216
Q

Which organ do we get triglycerides from the diet?

A

small intestine

217
Q

Where can fat also be stored?

A

muscle

218
Q

What processes occur in muscle with lipids?

A
  • beta oxidation
  • lipolysis
  • esterification
219
Q

define ketogenesis

A

the formation of ketones from acetyl-coa

220
Q

Why are ketone bodies used?

A

they are used as an energy source when there is low blood glucose

221
Q

What are common ketone bodies?

A
  • acetone
  • beta hydroxy butyrate (BHBA)
222
Q

When does ketogenesis occur?

A
  • blood glucose is low
  • there is more dietary lipids available
223
Q

In what animals are ketones more common?

A
  • carnivores
  • early lactation dairy cows
  • late gestation litter bearing ruminants (goats and sheep)
224
Q

define ketosis

A

an overload of ketones in the body

225
Q

When does ketosis occur?

A
  • available CHO is low
  • energy requirements are high
  • increased mobilization from adipose
226
Q

Why are some animals more susceptible to ketosis?

A

they have high energy requirements and low blood glucose (early lactation dairy cows and late gestation litter bearing ruminants)

227
Q

define pregnancy toxemia

A

ketosis, overload of ketones

228
Q

What issues can ketosis cause?

A
  • brain fog
  • more tired
  • acetone breath
229
Q

Why do we need fat?

A
  1. increase energetic density of the ration
  2. there are essential FA
  3. benefits of liquid feeds
230
Q

How do we add fat into the diet?

A
  1. add a fat only source
  2. choose higher fat feedstuffs
231
Q

Why is feeding ruminants fats different than nonruminants?

A
  1. microbes saturate the fat
  2. fat changes to the microbes (decrease in digestibility)
232
Q

Why would having too much fat in the diet decrease digestibility in ruminants?

A

microbes cannot ferment FA so they would have a much harder time digesting the feeds

233
Q

Why would you add fat to the diet?

A
  1. physiologically
  2. feed intake decreases
  3. milk replacements
234
Q

adding fat to the diet: physiologically

A
  • lactation (dairy animals)
  • laying hens
235
Q

adding fat to the diet: feed intake decreases

A
  • increase the energy of the feed
  • nursery animals
236
Q

adding fat to the diet: milk replacers

A

milk has a lot of energy from fat (milk=4% fat)

237
Q

What are the fats and oils that can be fed?

A
  1. animal fats
  2. vegetable fats
  3. blended products
238
Q

examples of animal fats

A
  • prime tallow
  • leachable fancy tallow
  • choice white grease
  • poultry grease
239
Q

examples of vegetable plants

A
  • refining vegetable oils
  • acidulated vegetable soapstock
  • lecithin
240
Q

examples of blended products

A
  • yellow grease
  • vegetable-animal blend
241
Q

Are animal fats more saturated or unsaturated?

A

saturated

242
Q

Are vegetable fats more saturated or unsaturated?

A

unsaturated

243
Q

Why are feeding fats expensive?

A

because human costs have increased, fats and oil costs have increased

244
Q

What is the benefit to feeding oils?

A
  • conditioner (decrease dust)
  • pelleting
  • help grease the feed product and machinery
245
Q

What are the parts of an amino acid?

A
  • amine (NH2)
  • central carbon
  • carboxyl group (COOH)
  • r group/side chain
246
Q

What are the classifications of amino acids?

A
  • neutral, polar
  • neutral, non polar
  • basic (higher ph)
  • acidic (lower ph)
247
Q

Other Ways to Classify AA

A
  • R-groups (cyclic, sulfur containing)
  • essential
  • nonessential
248
Q

What are the 10 essential AA?

A
  • phenylalanine (phe)
  • valine (val)
  • threonine (the)
  • tryptophan (try)
  • isoleucine (ile)
  • methionine (met)
  • histidine (his)
  • arginine (arg)
  • leucine (leu)
  • lysine (lys)
249
Q

What are the 10 nonessential AA?

A
  • alanine (ala)
  • aspartate (asp)
  • asparagine (asn)
  • cysteine (cys)
  • glutamate (glu)
  • glycine (gly)
  • proline (pro)
  • serine (ser)
  • tyrosine (tyr)
250
Q

define peptide bonds

A

the bond between amino acids in the primary structure of protein

251
Q

define dipeptide

A

2 AA

252
Q

define tripeptide

A

3 AA

253
Q

4 Levels of the Protein Structure

A
  1. primary protein structure
  2. secondary protein structure
  3. tertiary protein structure
  4. quaternary protein structure
254
Q

define primary protein structure

A
  • long string of amino acids (peptides)
  • determined by translation of RNA to protein
255
Q

define secondary protein structure

A
  • beta pleated sheets
  • alpha helix
256
Q

define tertiary protein structure

A
  • polypeptide folds into a 3D structure with all the beta pleated sheets and alpha helix structures
  • helps to expose important regions and important AA
257
Q

What is the tertiary protein structure based on?

A

the interaction between r groups

258
Q

define quaternary structure

A
  • 2 polypeptides come together (not bonded)
  • many times proteins work best when they work with another protein
259
Q

What is the nutritional importance of protein structure?

A
  1. digestion of the protein (undo the 4 levels of structure)
  2. making proteins (taking AA from the diet and use to build proteins for the body)
260
Q

Digestion of Proteins

A

fully formed protein to denature (HCl and pepsin) and digest to AA, dipeptide and tripeptide (enzyme)

261
Q

What do protein transporters absorb?

A
  • single AA
  • dipeptide
  • tripeptide
262
Q

define assimilation of proteins

A

making proteins again

263
Q

Absorbed AA Functions

A
  1. synthesize protein (based on translation)
  2. leftover AA for energy (c-skeleton)
  3. small molecules synthesized by a single AA
264
Q

What is the central dogma?

A

DNA is transcribes to RNA which is translated into DNA

265
Q

What are RNA codons used for?

A

codons code for specific amino acids

266
Q

What happens when the specific AA that is being transcribed for is not in the body?

A

translation cannot occur

267
Q

How can AA be converted to small molecules?

A

single AA or dipeptide that forms into a compound to help the animal function

268
Q

Examples of Small Molecules formed out of AA

A
  • arginine –> nitric oxide
  • glutamate –> GABA
269
Q

What are the two ways that AA can enter the TCA Cycle?

A
  1. ketogenic
  2. glucogenic
270
Q

What has to happen to the AA before it can provide energy?

A

deaminate (remove NH3 leaving the c-skeleton)

271
Q

How do proteins get their function?

A

based off the interactions of the R-Groups in the AA profile

272
Q

What AA are used in protein synthesis?

A

all 20 (common) amino acids

273
Q

list the protein functions

A
  1. structural (collagen, muscle, keratin)
  2. blood proteins
  3. enzymes
  4. hormones
  5. biosignaling
  6. immune function
  7. complexed with other nutrients
274
Q

essential amino acids can be made but not enough, this has to do with:

A
  1. species
  2. age
  3. diet
275
Q

define AA interconversion/transamination

A

ability to swap or move anime groups from one amino acid to another

276
Q

Can non-ruminants synthesize AA?

A

NO

277
Q

Can we store AA?

A

NO, but we can store carbon

278
Q

define AA degradation

A

deamination
- c-skeleton (energy - used or stored)
- NH3 (excreted)

279
Q

When do we make proteins?

A

only when DNA tells us to, when DNA is transcribed into RNA

280
Q

define the urea cycle

A

turning NH3 (ammonia) into urea

281
Q

Why would the body change ammonia to urea?

A

NH3 is a neurotoxin and bad for the body while urea is safe and can be circulated through the body

282
Q

In what organelle does the urea cycle occur?

A

mitochondria

283
Q

In what organs does the urea cycle occur?

A
  • kidneys
  • liver
  • small intestine
284
Q

Where does urea go after the conversion in the kidneys?

A

excreted in urine

285
Q

Where does urea go after the conversion in the liver and small intestine?

A

the blood

286
Q

In what animals can nitrogen recycling occur in?

A

ruminants ONLY

287
Q

Where do ruminants get their sources of NH3?

A
  • themselves
  • rumen microbes
288
Q

After a microbe deaminates an AA, and does not use NH3 in AA synthesis, where does the NH3 go and used for?

A

NH3 goes into the blood and converted to urea, then can be recycled back into the rumen

289
Q

define nitrogen recycling

A

urea in the blood can go back to the rumen

290
Q

Where does urea go in a ruminant?

A
  1. rumen epithelium (blood to rumen)
  2. salivary glands (will eventually end up in rumen)
291
Q

How is urea used once back in the rumen?

A

microbes can cleave urea and use the nitrogen for AA synthesis

292
Q

Why do ruminants do nitrogen recycling?

A

to decrease waste of nitrogen from the diet

293
Q

When do ruminants use nitrogen recycling?

A
  1. helpful for animals that have low nitrogen/CP intake (decrease of nutrient availability)
  2. only have to feed supplement a couple times a week
294
Q

plant proteins

A
  • poor AA profile
  • some heating issues: increased RDP, decreased RUP
295
Q

animal proteins

A
  • better AA profile
  • heating: decreased RDP, increased RUP
296
Q

How does RDP affect AA profile?

A

microbes are able to degrade the proteins and turn it into microbial crude protein for the animal, making a better AA profile

297
Q

How does RDP affect AA profile?

A

RUP is degraded by the animals, it is metabolizable protein, the animal gets all the nutrients from it

298
Q

Why do we feed protein to the animal?

A

provides nonessential amino acids

299
Q

Why do we feed AA supplements to animals?

A

once absorbed, amino acids can provide energy or protein or small molecules

300
Q

Why do we feed proteins and supplement AA?

A

so that the animal can get everything it needs

301
Q

Where do AA come from?

A
  1. feed protein
  2. MCP (ruminants only)
  3. endogenous proteins (normal turnover and starvation)
302
Q

What is the first limiting protein?

A

the lowest AA in the diet (under the requirements)

303
Q

What affects the first limiting AA?

A
  • species
  • diet
  • physiological state
304
Q

What is the most common protein feed for livestock?

A

oilseed meals

305
Q

Why do we feed corn and soybean meal together?

A

SBM is high in protein and low in methionine. Corn is low in protein and has moderate methionine.

Animal Nutrition (9 decks)

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