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
metabolism
chemical process that occurs within a living organism in order to maintain life
what does metabolism of CHO result in
more NET metabolic water than fat
why does metabolism of CHO result in more NET water
- metabolism of protein requires dilution of urea with water in urine so more water needed
- metabolism of fats requires greater respiration so more water loss from lung surface
what are some causes of water loss
- urine
- feces
- lugs
- skin surfaces
- milk and eggs (increase % of water)
urine
- water, salt, and protein intake
what is a GI disturbance
- throwing up
- diarrhea
- any illness when there is a huge loss of water
water absorption
- readily absorbed from GI
- indigestible fiber increase water retention in GI tract
where does readily absorbed water from GI occur
- most parts of intestine
- primary area is small colon
what does the passage of fiber do to dietary water needs
increases it
what is water absorption impacted by
osmotic relationships
post meal
- GIT full of solid
- water flows into GIT to dilute contents
consume fluids without food=
rapid absorption of liquid from GIT
what is the best management for water requirements
free choice
what do ruminants have for water storage
rumen
- cattle can be watered every 3 days
what are some inorganic compounds in water
arsenic
cadmium
copper
fluoride
mercury
