Exam stuff Flashcards
What ration constituent is not a source of energy?
Ash
Where is the majority of water absorbed through in digestion?
Small intestine
Starch is combosed of?
Amylose
Amino acids are the building blocks of?
Proteins
The fat soluble vitamins are?
A, D, E and K
Animals that that don’t get enough energy from carbohydrates or fats will use?
Protein
Which of the following is not a ruminant?
- Deer
- Alpaca
- Goat
- Antelope
Alpaca
What is the most common organic compound on earth?
Cellulose
What two enzymes does the pancreas produce?
Lipase and amylase
How many calories does a 10kg dog require per day
~750
Use the equation 2(30xwt+70)
Building blocks of fats are known as?
Fatty acids
Ketosis is a deficiency in?
Carbohydrates
What are the 6 classes of nutrients?
Vitamins, minerals, proteins, carbohydrates, fats and water
What is the true stomach of ruminants?
Abomasum
How many stomachs does an alpaca have?
One stomach with 3 compartments
In monogastric animals, what structure absorbs the majority of water?
Large intestines
What factors will cause an animal to stop eating
Sufficient dry matter consumption and sufficient energy consumption
What is an essential amino acid?
One that must be present in the diet
What is the most common source of carbohydrates in pet food?
Cereal grains
Linoleic acid is the main usaturated fatty acid in?
Most vegetable oils
What does ‘Prehension’ refer to?
How an animal brings food to its mouth
What do pancreatic enzymes digest?
Proteins, fats, and carbohydrates
What enzyme coagulated milk?
Rennin
What is the most important part of the gastrointestinal tract of a horse?
The small intestine
What is the most efficient energy source on a per gram basis?
Carbohydrates
Soybean meal and cottonseed meal are usually fed to provide?
Protein
Glycogen is?
A polysaccharide of glucose
How many ‘C’ atoms are in each molecule of a medium fatty acid chain?
8-12
What determines the melting point of fatty acids?
The degree of saturation
How can the rancidity of fats be reduced?
Through the use of antioxidants
What are the 4 causes of food spoilage?
Temperature, moisture, bacteria, and light