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Zooth 212 > HISTORY OF ANIMAL NUTRITION > Flashcards

HISTORY OF ANIMAL NUTRITION Flashcards

1
Q

frequently referred to as
the father of nutrition.

A

The great French chemist Antoine Lavoisier (1743-1794)

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2
Q

He established the chemical basis of nutrition and stated that
life is a chemical process

A

The great French chemist Antoine Lavoisier (1743-1794)

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3
Q
  • reported that nutrient constituent of animal body was provided by three
    principals i.e saccharine (carbohydrates), oily (lipid) and albuminous (protein).
A

William Prout

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4
Q

Observed that pigeons on low calcium diet had poor bone development.

A

Chosset (19th century)

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5
Q

observed that Beri-Beri disease can be prevented by dietary
supplementation.

A

Takaki (19th century)

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6
Q

conducted first feeding experiment with single plant. All the grain and forage were from either corn or wheat plants. It stimulated the use of the purified diet method, which resulted in discovery of vitamins.

A

Stephen M. Babcock (1843-1931)

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7
Q

several vitamins, mineral, amino acids, fatty acids and their role had been discovered.

A

20th century

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8
Q

Contributed Nature of respiration, calorimeter

A

Antoine Lavoisier (1762)

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9
Q

Contributed Nature of food

A

William Prout (1834)

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10
Q

Contributed Energy metabolism

A

Max Rubner (1908)

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11
Q

Gave the name protein

A

Gerardus Johannes Mulder (1838)

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12
Q

Contributed Slaughter experiment in farm animals

A

Lawes and Joseph Henry Gilbert (1855)

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13
Q

Contributed First human respiration calorimeter

A

Wilbur Olin Atwater (1892)

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14
Q

Contributed Starch equivalent system of (1911) energy evaluation

A

Oscar Kellner (1851-1911)

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15
Q

Contributed Respiration calorimeter for farm (1921) animals

A

Henry Prentiss Armsby (1851-1921)

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16
Q

Chairman of the NRC committee on animal nutrition

A

Leonard A. Maynard (1942)

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17
Q

Contributed Use of the weight to the 0.75 power instead of surface area for energy metabolism.

A

Max Kleiber (1893-1976)

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18
Q

Contributed Mineral nutrition in livestock

A

Eric John Underwood (1905-1980)

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19
Q

Study of recycling poultry waste as feed stuffs

A

Anirban Bhattacharya.(1980)

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20
Q

Contributed Fibre estimation in feed stuffs

A

Peter J. Van Soest (1960)

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21
Q

Proximate analysis of feed stuffs

A

Henneberg and Stohman (1861)

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22
Q

Various research in animal nutrition

A

Indian Veterinary Research
Institute, Izatnagar, (1939)

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23
Q

National Dairy Research
Institute, Kamal (1952)

A

Marcos, Various research in animal nutrition

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24
Q

Nutritive value of Indian cattle
feeds and feeding of farm animals

A

KSHITISH CHANDRA SEN (1954)

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25
Q

Nutritive value of nonconventional feeds. Wet alkali treatment to straw

A

N.D. Kehar (1950)

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26
Q

Methods to estimate minerals in feeds and fodders

A

Sunil Kumar Talapatra (1964)

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27
Q

Feeding standard for various categories of livestock.

A

Indian Council of Agricultural
Research 1(1985)

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28
Q

Chairman of Committee to develop ICAR feeding standard.

A

K. Pradhan

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29
Q

Nutritient requirements for livestock

A

NRC (National Research
Council, USA)1942

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30
Q

Nutritient requirements for livestock.

A

ARC (Agriculture Research
Council, U.K.) 1959

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31
Q

Rumen microbiology

A

Hungate (1966)

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32
Q

Gave the term vitamin

A

Casimir Funk (1912)

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33
Q

The 6 Basic Classes of Nutrients:

A
  1. Water
  2. Carbohydrates
  3. Fats
  4. Proteins
  5. Vitamins
  6. Minerals
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34
Q

3 Basic Function of Feed Nutrients:

A
  1. As structural materials for building and maintaining the body structure
  2. As sources of energy for heat production, work, and/or fat deposition
  3. As regulators of body processes/activities and as constituents of body-produced
    regulators
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35
Q

involves various chemical reactions and physiological processes, which
transform foods into body tissues and activities.

A

Nutrition

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36
Q

Science of nourishment of animals.

A

Animal Nutrition

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37
Q

The chemical substances found in the feed materials are necessary for the maintenance, production and health of animals

A

Nutrient

38
Q

Anything that promotes growth or development.

A

Nutriment

39
Q

Nutritional status.

A

Nutriture

40
Q

The state of complete physical, mental and social well being and not merely the absence of disease or infirmity as defined by World Health Organization.

A

Health

41
Q

A specialist in the problems of nutrition.

A

Nutritionist

42
Q

To feed an animal with substance necessary for life and growth.

A

Nourish

43
Q

Food of animals comprising any naturally occurring ingredient or
material fed to animals for the purpose of sustaining growth and development.

A

Feed (Feed stuff)

44
Q

A regulated selection of a feed ingredient or mixture of ingredients including water, which is consumed by animals on a prescribed schedule.

A

Diet

45
Q

Any of the feed items that a mixture is made of.

A

Ingredients

46
Q

An ingredient or a combination of ingredients added to the basic feed
mixture for specific purposes like to increase feed ingestion or to alter metabolism.

A

Additives

47
Q

A fixed amount of feed for one animal, fed for a definite period, usually for a 24 hour period.

A

Ration

48
Q

The ration which provide an animal with the proper amount, proportion and variety of all the required nutrients to keep the animal in its form to perform best in respect of production and health.

A

Balanced ration

49
Q

A single feed mixture, which has all of the dietary essentials except
water for a given class of livestock.

A

Complete ration

50
Q

A mixture of the known essential dietary nutrients in a pure form that is fed to experimental animals in nutrition studies.

A

Purified diet

51
Q

Nutritionally, to add one or more nutrients to a feed.

A

Fortify

52
Q

The essential amino acid of protein that shows the greatest percentage deficit in comparison with the amino acids contained in the same quantity of another protein selected as standard.

A

Limiting amino acid

53
Q

The pericarp or seed coat of grain removed during processing.

A

Bran

54
Q

Grain from which hulls have been removed.

A

Groat

55
Q

A protein of low biological value present in maize, deficient in lysine and tryptophane amino acid.

A

Zein

56
Q

Aerial parts with ears, with husks or heads.

A

Fodder

57
Q

Thick solid stem and aerial parts without ears, husks or heads while harvesting maize, jowar commonly the earheads is removed and the remaining dried portion can be classed as stovers i.e. jowar and maize stover.

A

Stover

58
Q

Outer covering of beans, peas, cotton seeds.

A

Hull

59
Q

Dry outer covering of grains

A

Husk

60
Q

Hard outer covering of nuts e.g. groundnut shell.

A

Shells

61
Q

After removal of corn grains.

A

Corn cobs

62
Q

Hay is the product obtained by drying in the sun or in the shade, tender stemmed leafy plant material in such a way that they contain not more than 12-14 percent moisture.

A

Hay

63
Q

by-product of any cereal, millet or legume crop left over after harvesting, threshing and removal of the grains or pulses.

A

Straw

64
Q

It is the fibrous material left over in the sugar factories after extraction of all the juice from sugar cane.

A

Bagasse

64
Q

It is the fibrous material left over in the sugar factories after extraction of all the juice from sugar cane.

A

Bagasse

65
Q

When flour is washed to remove the starch, a tough viscid, nitrogenous
substance remains.

A

Gluten

66
Q

It is the embryo of any seed.

A

Germ

67
Q

Feed ingredients of which the particle size is larger than flour.

A

Meal

68
Q

A by-product of flour milling consisting of a mixture of small particles of bran and germ, the aleurone layer and coarse fibre.

A

Shorts

69
Q

The radical of the embryo of the grain removed from sprouted and
steamed whole grain. These are obtained as by-products of liquor processing.

A

Malt sprouts

70
Q

By product of milling spring wheat consists primarily of the aleurone with small amounts of flour and fine bran particles.

A

Red dog:

71
Q

constitutes a large number of the active principles of plants and
all possess a powerful physiological action.

A

Alkaloids

72
Q

A toxin rendered harmless by heat or chemical means but capable of
stimulating the formation of antibodies.

A

Anatoxin

73
Q

An agent, which inhibits fermentation.

A

Antizymotic

74
Q

A condition produced by a deficiency or lack of a vitamin in the food.

A

Avitaminosis

75
Q

It is percentage of digestible organic matter in the dry matter of the feed. It describes the digestibility of animal feed.

A

D-value

76
Q

Literally “in glass” pertaining to biological experiments performed in test tubes or other laboratory vessels.

A

In vitro

77
Q

Within the living organisms pertaining to the laboratory testing of agents within living organisms.

A

In vivo

78
Q

Liquid waste from an abattoir or slurry.

A

Effluent

79
Q

Feeding an animal by means of a stomach tube.

A

Gavage

80
Q

The gain in weight in Kg or lb, produced by one Kg or one lb of feed. It is reciprocal of the feed conversion ratio.

A

Feed Conversion efficiency (FCE)

81
Q

The amount of feed in Kg or lb necessary to produce one Kg or one lb of weight gain.

A

Feed conversion ratio (FCR)

82
Q

A unit of measurement used for calculating the amount of energy produced by various foods.

A

Calorie

83
Q

These are complex nitrogenous organic chemical compounds specially made up of C,H, 0, N and a large but fairly constant amount of nitrogen.

A

Proteins

84
Q

A substance is ashed to the extent that there is no black particle left, the remaining portion is called mineral or ash.

A

Mineral or Ash or inorganic element

85
Q

Certain substances that do not contain protein but are rich in nitrogen content e.g. Urea, amides and ammonium salt.

A

Non-protein Nitrogenous compounds (NPN)

86
Q

Poor quality feeds containing lesser amount of total digestible nutrients (TDN) or more than 35 percent cell wall constituents and more than 18 percent of crude fibre (CF).

A

Forage Roughage

87
Q

It contains little amount (less than 18 percent) of crude fibre and more
than 60 percent total digestible nutrient.

A

Concentrate

88
Q

Viable defined microorganisms in sufficient numbers, which alter the microflora of the host intestine and by that exert beneficial health effects on the host.

A

Probiotics

89
Q

A semi-air tight structure designed for use in production and storage of silage

A

Silo

Zooth 212 (5 decks)

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