Lecture 11 Flashcards
basics of water
- cheapest and most abundant nutrient
- 65-90% BW at birth and 45-60% BW at maturity
- more than 99% of molecules in body
- losing greater than 10% body water= death
- lose up to 50% body protein and nearly all fat but still live
- can survive 10X longer without food than water
what happens if H2O intake is limited
- decrease feed intake
- decrease rumination because rumen has a lot of water and decrease in saliva
what is the range of water in feeds
90-5%
what are the functions of water
- major component of body metabolism
- body temperature control
- give body form and shape
- lubricates and cushions organs and joints
major component of body metabolism
- important for most biochemical reactions
- solvent
- bath cells and tissues
- transport nutrients and excretions
- moves wastes from kidneys
body temperature control
- perspiration: evaporation removes heat
- respiration: changes with temp
- radiation: skin capillaries
what are the three properties of water that make it very useful for body temp regulation
- high specific heat
- high thermal conductivity
- high latent heat of evaporation
what is important when controlling body temperature
- circulation rate and area
- evaporation surfaces
- pigs= don’t sweat
- dogs= pant and sweat only from paws
- cattle: pant and sweat
what are sources of water
- drinking water
- water content in feed
- metabolic water
what are some factors that affect water consumption
- increase temp/humidity
- increased DM consumption
- production level (lactation or exercise)
- dietary factors
- age
why do younger animals need more water consumption
have higher metabolisms and are growing more
what are some examples of dietary factors affecting water consumption
high fiber, bulk, salt, and protein
AD LIB
free choice and no restrictions on what is being eaten by animal
what are the main sources of water coming from in feeds
- spring grass: 90% moisture
- corn silage: 60-70% moisture
- haylage: 50-65% moisture
- ground feeds: 10-12% moisture
- whole small grains: 12-14% moisture
- shelled corn: 15-17% moisture
- hay: 15-18% moisture
- molasses: 40% moisture
how does metabolic water source provide water
- oxidation