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ANS 319 Animal Nutrition > Lecture 1+2 > Flashcards

Lecture 1+2 Flashcards

1
Q

Ingestion definition

A

Act of eating

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2
Q

Digestion definition

A

The process of breaking down food into molecules small enough for the body to absorb

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3
Q

Absorption definition

A

Take up small molecules from the digestive compartment

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4
Q

Elimination Definition

A

Undigested material that passes out of the digestive compartment

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5
Q

What is DM feed?

A

Non water component of feed “solids”

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6
Q

What does starch break down into?

A

Glucose

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7
Q

What does protein break down into?

A

Amino Acids

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8
Q

What’s another word for corn?

A

Maize

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9
Q

Why is it important to put things on a
DM basis?

A

For the cost and Nutrient value

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10
Q

How do we process food?

A

feed mills

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11
Q

Why do we process foods?

A

To increase the surface area and it also increases the digestibility

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12
Q

How do humans increase the surface area of things?

A

-Cooking
-Chewing

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13
Q

What is an incredibly important
phenomenon in nutrition?

A

Fermentation

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14
Q

Name an ancient way of preserving food and feed?

A

Fermentation

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15
Q

List a few examples of fermentation processes :

A

1) Rumen and hind gut fermentation
* Via microorganisms

2) Alcohol fermentation
* Via microorganisms

3) Lactic acid fermentation – in oxygen deprived muscles cells

4) Bread making,
* Via microorganisms

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16
Q

What is fermentation the process of?

A

Transforming carbs (starch, sugar) into alcohol and carbon dioxide or organic acids (lactic acid, acetic acid, etc) through yeast, bacteria or a combination of the two

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17
Q

What’s a common food we use fermentation on to preserve it?

A

-cabbage
-kim cheese

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18
Q

When we fart what is that from?

A

Fermentation in our large intestine

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19
Q

What’s 3 vital fatty acids?

A

1- Acetic acid
2- Propionic acid
3- Butyric acid

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20
Q

What percent of moisture does corn need to be or below before harvesting?

A

15% or less

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21
Q

How many grams are in a pound?

A

454g

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22
Q

How many pounds are in a kilo?

A

2.2g/lb

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23
Q

How many grams are in a kilo?

A

1000g

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24
Q

How many pounds are in a ton?

A

2000lb/kg

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25
Q

How many litres are in a gallon?

A

3.78l/gallon

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26
Q

If we are trying to find out the dry matter what do we do?

A

We multiply

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27
Q

If we are trying to find out the as fed what do we do?

A

We divide

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28
Q

If your buying cheese the older it is the less what is in it?

A

The less lactose is in it

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29
Q

What type of animals consume the entire plant?

A

Ruminants and equine animals

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30
Q

What type of animals only consume the seeds of plants

A

Monogastric and a lot of beef animals (ruminants)

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31
Q

Whats a plants goal?

A

-Reproduce
-Develop
-Protect seed

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32
Q

Whats a farmers goal?

A

Harvest a high quality seed

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33
Q

Whats a ruminants goal?

A

Take the starch and fibre from the plant and use it as energy

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34
Q

Is the plants cell wall digestible?

A

no

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35
Q

Name 3 structural carbohydrates:

A

-Hemicellulose
-Cellulose
-Lignin

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36
Q

What do structural carbohydrates do for the plant?

A

These give the plant strength

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37
Q

What structural carbohydrate do we use in our homes?

A

Lignin, its wood, we use it in our homes.

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38
Q

Name a non structural carbohydrate?

A

Starch, soluble sugars, pectin

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39
Q

Can ruminants digest structural carbohydrates?

A

-Cellulose and hemicellulose (potentially)
-Lignin (never)

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40
Q

What’s the plants main goal?

A

-Reproduce

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41
Q

What does a plan cell contain?

A

-protein
-sugar
-starch
-pectin
-fats

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42
Q

is sugar a carbohydrate?

A

Yes

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43
Q

Whats the primary carbohydrate of wood?

A

Lignin

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44
Q

Name a simple sugar (simple carbohydrate)

A

Glucose

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45
Q

Is sugar and pectin soluble?

A

Yes they are soluble (very digestible)

46
Q

Is structural carbohydrates digestible to monogastric animals?

A

Completely indigestible

47
Q

Of a young plant the structural carbohydrate of the plant is ….

A

(Cell wall is small)
Low, weak you can break it

48
Q

Of a mature plant the structural carbohydrate of the plant is …

A

(Cell wall is thick , Digestibility goes down as it gets thicker)
Tuff, strands of fibre , hard to take off

49
Q

Where does the uptake of nutrients occur in a plant?

A

-Root
-Leaves

50
Q

Of the plant thats not water what is the nutrients of a plant?

A

Carbohydrates (included cellulose in the cell walls)
-Carbon
-Hydrogen
-oxygen

51
Q

What does a concentrate mean?

A

Hight nutritional value of a feed stuff
-Concreted form of energy

52
Q

What do the plant roots absorb?

A

Minerals from soil

53
Q

Where does the CO2 diffuse into the leaves from?

A

Stomata

54
Q

Stock, leaves and husks, what are they called?

A

Forages/ Roughage

55
Q

Name the most abundant elements in the dry weight of a plant

A

-carbon
-hydrogen
-oxygen

56
Q

Herbaceous plant- definition

A

a plant that has leaves and steams that die down at the end of the growing season.
They have no persistent woody stem above ground

57
Q

What are roughages/forages defined as?

A

Defined by the fraction of cell wall

58
Q

What’s important to know about roughages/forages

A

As the proportion of cell wall increases, feeds
become bulkier: requiring a greater volume to
hold an equal weight of substance

59
Q

List forages

A

leaves and stems of
grasses (incl. cereals),
legumes, brassicas

60
Q

List grains

A

seeds of cereals, oilseed
plants

61
Q

Is hull digestible?

A

No , its 100% fibre its lignin
(Outside coat of shell)

62
Q

Most of a cornel of corn is …

A

Starch

63
Q

Whats cereal grains family name

A

Gramineae

64
Q

Why do towns in iowa have a feed mill?

A

Because of the hull

65
Q

World coarse cereal grain (not wheat or rice)
production increased by ??? between 1990/91
and 2006/07

A

15%

66
Q

In the germ of the seed , What is the nutrients in it?

A

Protein and Lipid

67
Q

One the hull is processed the rest of the seed is….

A

Highly digestable

68
Q

Why are barley and oats sometimes known as rough grains

A

Because of heavy hulls

69
Q

Are rice hulls digestible?

A

almost totally indigestible because of their high lignin and silica content

70
Q

Are cereal grains digestible?

A

Highly digestible (usually)

71
Q

What’s dent also known as?

A

Field corn

72
Q

Why does the kernel of popcorn pop?

A

Cause there water in it, the water in kernel turns into steam and pops it due to the pressure

73
Q

Where is field corn used?

A

Feeding and industrial products

74
Q

What’s flint corn also known as?

A

Indian corn
- very hard exterior
-grown in central and south America

75
Q

Why is dent corn dent?

A

Starts to loose water and causes a dent

76
Q

Sweet corn has more natural sugars than what….

A

Than dent corn
- it has 4 vs 10% sugar

77
Q

What is something to know about corn

A

50% of sugar in corn will be converted to starch within 24hr (eat fresh- tastes nicer)

78
Q

Whats flour corn used for?

A

Used in baked goods, kernel is soft and easy to grind

79
Q

When was pop corn first produced

A

3600BC
-very hard hull
-Flint corn

80
Q

In countries outside north America what is corn referred to?

A

Maize

81
Q

In areas where it grows well, corn will produce….

A

more digestible energy per unit of land than
any other grain crop.

82
Q

Why is corn a great food for animals/people

A

-very digestible
-very palatable

83
Q

List the Roots, tubers

A

turnips, beets, potatoes

84
Q

Whats do ethanol plant want out of the corn ?

A

Starch

85
Q

List by product of plants

A

cereal seed coats,
oilseed meals

86
Q

List the two families that most cultivated forages are classified into…

A

-Grasses
-Legumes (alfalfa)

87
Q

What do plants require to synthesise amino acids?

A

NH3 (ammonia) and NO3-(nitrate)

88
Q

What is most nitrogen in the atmosphere in the form of?

A

Nitrogen gas, N2

89
Q

What do plants lack the ability to convent?

A

N2(NITROGEN) to ammonia but some bacteria have this capacity

90
Q

What do legume roots have?

A

Nodules

91
Q

What are nodules composed of?

A

plant cells that contain nitrogen fixing bacteria of the genus Rhizobium

92
Q

Inside the nodule, Rhizobium bacteria assume a
form called ????, which are contained within
vesicles formed by the root cell.

A

Bacteroides

93
Q

What does nitrogen fixing bacteria supply?

A

nitrogenous
minerals in the soil by converting N2 to NH3
(ammonia), via nitrogen fixation.

94
Q

What parts of the plant are -more nutritious
-higher in non structural carbohydrate and protein
-lower in structural carbohydrates

A

Leaves

95
Q

What part of the plant is
-less nutritious
-Higher in structural carbohydrate
-vascular tissue

A

Stems

96
Q

is In Florence of a plant important as parts of a feed with a plant?

A

no unimportant

97
Q

What is the fruit of the plant rich in?

A

-starch
(cereal grain)
-oilseed (protein and lipid-
rich)

98
Q

Are the roots of the plant important?

A

generally unimportant
except in a few cases

99
Q

What is forage nutritive value composite?

A

Nutrient density
-content of specific nutrient/unit weight

Digestibility
-Ability of animal to digest and absorb nutrients

100
Q

What is the apparent digestibility % formula

A

dietary intake - feces output x100/
dietary intake

101
Q

what are enzymes?

A

protein

102
Q

What is Apparent digestibility:

A

-Not all nutrients that “disappeared” were
utilized by the animal
– Microbial utilization and synthesis
* GIT secretions
– Digestive enzymes (i.e. proteins)
* GIT epithelium turnover

103
Q

What is your faeces made up of?

A

-mostly water (75%)
and then
-Fibre
-Bacteria
-Stuff our body cam digest
-Fats
-Cholesterol

104
Q

What should healthy feaces have in water?

A

Bubbles, due to microorganisms fermenting

105
Q

What is factors affecting nutritive value of forages?

A

-Maturity (older the plant is , less digestible it becomes) Due to the structural carbohydrate going up.
its called lignification
more lignin= less digestible

106
Q

What is another factor affecting the nutritional value of a forage?

A

Leaf stem ratio
-stem stock goes up as the plant gets mature, more structural carbohydrate, digestibility goes down with maturity, yield goes up with maturity

107
Q

Is the fibre in leaves more or less digestible than the fibre in the stems?

A

Leaves

108
Q

What should farmers do when cutting their stick?

A

Cut higher to improve quality (reduce fiber)

109
Q

Why do outside rows of corn silage tend to have lower digestibility

A

More structural cabs cause it needs to be strong

110
Q

List stressors of plants

A

-Temperature
-Light intensity
-Moisture deficit
-Moisture excess
-Soil fertility

111
Q
A

ANS 319 Animal Nutrition (17 decks)

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