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Nutrition > Final Exam > Flashcards

Final Exam Flashcards

1
Q

What is thermoregulation?

A

The regulation of body temperature.

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2
Q

What would be considered the “acceptable range” of ambient temperature?

A

The temperature at which the animal can maintain normal physiology; changes per species

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3
Q

Macro minerals

A

consuming in greater amounts, bone electrolytes (ex. Na, Cl, Ca, P, S, K, Mg)

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4
Q

Micro (trace) minerals

A

consuming in lesser amounts (ex. Fe, Cu, Zn, Se, I, Co, Mn, Mo, zinc oxide, copper sulfate, copper oxide, Mn sulfate)

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5
Q

What does ambient temperature mean?

A

The temperature of the environment.

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6
Q

What is the thermoneutral zone?

A

No net energy is necessary for thermoregulation; the animal is “comfortable”

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7
Q

What affects feedstuff mineral content?

A
  1. soil and water (mineral content of the soil where it is grown)
  2. Type of feedstuff/plant
    • Forages (Ca > P)
    • Grains (P > Ca)
  3. Part of parent compound (soybeans vs. soy hulls vs. SBM)
    • Soyhulls = higher Ca, SBM = higher P
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8
Q

What is the lower critical temperature?

A

Ambient temperature that stimulates metabolic rate and heat production

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9
Q

Symptoms of hypothermia.

A
  • fluffed hair
  • goosebumps
    -shift blood away from extremities and to core
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10
Q

What is the upper critical temperature?

A

Ambient temperature that stimulates heat loss.

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11
Q

Symptoms of hyperthermia.

A
  • sweating
  • panting
  • shift blood to the skin and away from the core
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12
Q

What affects the upper/lower critical temperature?

A
  • hair coat
  • subQ fat
  • wind/humidity
  • shelter
  • behavior
  • diet (up intake)
  • acclimation
  • species, breed, age, etc
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13
Q

Water soluble vitamins

A
  • B complex vitamins (riboflavin, niacin, biotin) and vitamin C
  • soluble in water because CHO and AA build the structure
  • rarely stored
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14
Q

Why increase metabolic rate during cold stress?

A

To produce heat and increase body temperature.

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15
Q

Fat-soluble vitamins

A
  • A, D, E, and K
  • The structure looks like lipids
  • often stored
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16
Q

What affects feedstuff vitamin content?

A
  • based on feedstuff type/ parent
  • fat-soluble –> lipid feed
  • precursor vs. active
  • can change based on nutrition of feedstuff (vitamin A in animal (liver))
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17
Q

What happens to feed intake during heat stress?

A

Feed intake increases when available.

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18
Q

What happens to animal performance during cold stress?

A

If they can eat enough, there is no change but, if they can’t, feed intake increases or, if cold stress is severe or feed quality is poor, performance lowers.

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19
Q

Why increase metabolic rate during heat stress?

A

To dissipate heat and lower body temp to a normal range

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20
Q

What are the various forms of mineral and vitamin supplementation?

A

(based on species)
- pre-mix
- TMR
- Self-feeding (loose, tubs) w/ grazing/forage
- pill –> zoo, pets

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21
Q

Does heat or cold stress require more energy to reach the thermoneutral zone?

A

Heat stress

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22
Q

What happens to feed intake during heat stress?

A

Feed intake lessens as well as the heat increment of feeding (HIF)

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23
Q

What happens to animal performance during heat stress?

A

animal performance lessens UNLESS we mitigate heat stress or feed more nutrient-dense feedstuffs

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24
Q

What can we do nutritionally during cold stress to maintain performance?

A
  1. Increase feed allowance (so greater feed intake)
  2. Feed greater quality feed (greater energy and/or digestibility)
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25
Q

What are the organic trace minerals?

A

Carbon-containing compounds complexed to trace minerals
(Zn - proteinate, Zn - met, Se, Cu, Co)

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26
Q

What can we do nutritionally during heat stress to maintain performance?

A
  1. Greater nutrient density of feed (less feed intake) to keep nutrient intake the same.
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27
Q

Organic trace mineral availability?

A

More bioavailable, more expensive

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28
Q

Macro-mineral units

A

% or g/d

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29
Q

Micro-mineral units

A

ppm, mg/d

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30
Q

Vitamin units

A
  • IU - international unit or IU/d
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31
Q

What is the definition of nutrition?

A

A sum of the processes by which an animal or plant takes in and utilizes food

32
Q

What 4 things is animal nutrition made up of?

A
  1. ingest food (feed)
  2. digest feed –> nutrients
  3. absorb nutrients –> blood
  4. assimilate nutrients (use) –> build/fuel
33
Q

What are the 6 nutrient classes?

A
  1. H2O
  2. protein
  3. carbohydrates
  4. fats
  5. vitamins
  6. minerals
34
Q

What are examples of monomers (building blocks that make nutrient polymers)

A

amino acids, fatty acids, monosaccharides

35
Q

What nutrient deficiency/excess will kill an animal first?

A

H2O deficiency

36
Q

What are the functions of water?

A
  • biological solvent and transport (blood and digesta)
  • heat dissipation
  • dietary source of minerals (electrolytes, high sulfur, soil and rock)
37
Q

What are the 3 types of CHOs? (polymers or dimers)

A
  • sugars
  • starches (amylose)
  • fibers (microbial degradation)(cellulose)
38
Q

What link is only broken down by microbes?

A

The beta link of fibers

39
Q

What is the lumen and is it inside/outside of the body?

A

The lumen is what touches the digesta, lining of the GI tract (or any organ system); outside of the body

40
Q

What are the roles of the GI tract?

A
  1. immune function/defense against pathogens
  2. nutrient digestion
  3. nutrient absorption
  4. movement of digesta
    - water absorption
  5. elimination of waste
  6. use/metabolize many nutrients
41
Q

What are the organs of the GIT?

A
  • esophagus
  • stomach
  • small intestine
  • large intestine
  • anus
42
Q

What are the accessory organs of the GIT?

A
  • liver
  • gall bladder
  • pancreas
  • kidneys
  • salivary glands
  • brain
43
Q

What accessory organs secrete into the GIT?

A
  • liver
  • gall bladder
  • pancreas
  • salivary glands
  • (small intestine too)
44
Q

What is the foregut?

A

From the mouth to the gastric stomach

45
Q

What is the hindgut?

A

From the large intestine to the cecum/colon

46
Q

What is the midgut?

A

The small intestine

47
Q

What are the avian GIT differences?

A
  • crop: feed can bypass but, is used for storage, food for young (crop milk), immune function, and fermentation (microbes present in most)
  • proventriculus: gastric stomach (less capacity
  • gizzard: ridges and contraction with acid enzymes to grind digesta (replacement for teeth)
48
Q

Why do avian GIT differences matter?

A
  • crop: feeding patterns
  • ventriculus: lessen particle size
  • low capacity of large intestine: less hindgut fermentation due to less fiber in diet (cellulose)
49
Q

Describe the hindgut fermenter GIT.

A
  • bigger and more complex large intestine
  • ensacculated for greater surface area and absorption
  • the foregut and midgut are similar
50
Q

Where in each type of GIT is the largest?

A

HGF: the hindgut (large intestine, colon)
ruminant: the foregut
S.M.: all parts about equal

51
Q

Define fermentation.

A
  • microbes utilize anaerobic metabolism of organic compounds yielding ATP, useful co-products (VFAs) and non-useful co-products (CO2 and CH4)
52
Q

Where does ruminant fermentation take place and what is the dietary contribution?

A

-RRO and large intestine
- RRO has high dietary contribution and LI contribution is less important

53
Q

Where does monogastric fermentation take place and what is the dietary contribution?

A
  • Large intestine
  • if fiber in diet, high importance if not, contribution is minimal to moderate
54
Q

Where does avian fermentation take place and what is the dietary contribution?

A
  • Large intestine
  • very minimal contribution
55
Q

Where does hindgut fermentation take place and what is the dietary contribution?

A
  • Large intestine
  • very high dietary contribution if forage-based diet. if not, less contribution
56
Q

What are hindgut fermenter GIT differences?

A
  • greater fermentation vat in hindgut
  • greater surface area for greater VFA absorption
  • allows animal to consume only forages
57
Q

Horses vs. Cattle
1. GIT capacity
2. passage rate
3. fiber digestibility

A
  1. cattle > horses
  2. horses (less time) > cattle
  3. cattle > horses (greater intake)
58
Q

What are gastric secretions and what is their purpose?

A
  • acid (HCl): digestion and protection from pathogens
  • mucus: protect lumen from other secretions
  • enzymes (pepsin and renin): digestion of proteins
59
Q

What are the 3 well-defined salivary glands?

A
  • parotid (furthermost)
  • mandibular/submandibular (mandible/jaw)
  • sublingual/buccal (front-ruminants have many for rumination)
59
Q

What are the 3 functions of saliva and why are they important?

A
  1. digestion:
    - bolus = swallowing
    - taste receptors/nutrients = taste
    - digestion (amylase) = variable dependent on species–enzymes
  2. defense against pathogens (1st)
    - anti-fungal, viral, bacterial
  3. protect teeth and GIT from itself
    - buffer, de/remineralization, lubrication
59
Q

What structures are used in food acquisition?

A
  • teeth
  • beak
  • tongue, lips
59
Q

What is the esophagus?

A

A tube that delivers feed from the mouth to the stomach; feed forms a bolus (saliva)

60
Q

How does the stomach protect itself?

A
  • mucus: slimy protective layer
  • secrete H and Cl separately: HCL formed in lumen
  • secreted as inactive enzyme (zymogen)
61
Q

What are the 3 phases of gastric secretion?

A
  1. cephalic: before eating
  2. gastric: food is in stomach
  3. intestinal: food is in small intestine
61
Q

What are the digestive enzymes and where are they located?

A
  • amylase: salivary gland (variable)
  • pepsin and gastric lipase: stomach
  • digestive proteins: CHO, lipids
62
Q

What are the 4 major roles of the small intestine?

A
  1. terminal digestion by the animal
  2. only absorption of AA, FA, monosaccharides, vits/mins
  3. defense against pathogens: barrier function, immune system
  4. move digestion along (motility)
63
Q

What changes can the small intestine adapt to?

A
  • physiological state: pregnancy, lactation, etc.
  • diet: changes in intake, size
64
Q

What are the 3 sections of the small intestine and in what sections are digestion and absorption most prominent?

A
  1. duodenum (greatest digestion; little absorption)
  2. jejunum (moderate to lots of absorption)
  3. ileum (little digestion; moderate to lots of absorption)
65
Q

What are villi?

A

In small intestine; increased surface area and absorption due to an increase of folds that contain enterocytes (absorptive cells)

66
Q

What are crypts?

A

Stem cells that proliferate and replace themselves every 2-3 days, made of epithelium

67
Q

Describe small intestine digestion.

A
  • major digestion of CHO, protein, and fat via pancreatic enzymes (proteases, lipases, and amylase) and small intestine enzymes (peptidases and disaccharidases) as well as bile (from liver and gallbladder) to emulsify fat.
68
Q

What are the 3 roles of the large intestine?

A
  1. microbial fermentation
  2. absorption: VFAs, water, electrolytes, macrominerals
  3. expels waste: endogenous losses
68
Q

Describe small intestine absorption.

A
  • main site of nutrient absorption via enterocytes using facilitated diffusion, active transport or simple diffusion; this process takes nutrients from outside the body (lumen) to inside (blood)
68
Q
A
69
Q

Describe the large intestine structure.

A
  • parts differ among species
  • cecum: blind sac (no villi but, do have crypts)
  • large and small colon
  • rectum: sphincter that is very highly controlled by nervous system
70
Q
A

Nutrition (1 decks)

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