Lecture 7/8 Flashcards
(T/F) Store bought fresh foods that approximate what is eating in the wild will be adequate for the majority of zoo animals.
(F, store bought vegetables and fruits are rarely as nutritionally complete as their wild counterparts)
(T/F) The effects of poor nutrition are subtle and may not be seen until animals are exposed to disease, expected to reproduce, or expected to grow.
(T)
How have animals evolved to deal with food scarcity in the wild?
(They confine nutritionally costly processes to periods of nutritional abundance)
(T/F) Lack of variability in food availability can induce a lack of typical signals that trigger certain behaviors in wild animals.
(T)
Explain the difference between cats (strict carnivores) and dogs (facultative carnivores) in relation to nitrogen.
(Cats → limited regulation of urea cycle so nitrogen losses remain elevated if dietary nitrogen is low, need constant protein to keep nitrogen high; dogs → able to conserve nitrogen when dietary levels are low)
Explain the difference between cats (strict carnivores) and dogs (facultative carnivores) in relation to carbohydrates.
(Cats → lack hepatic glycolytic enzyme glucokinase (i.e. cannot convert carbs into glucose) and derive most of their blood glucose from specific amino acids via gluconeogenic pathways; dogs → use glucokinase to derive blood glucose from carbs in the diet)
Explain the difference between cats (strict carnivores) and dogs (facultative carnivores) in relation to vitamin A.
(Cats → cannot use plant provitamin A compounds, must have a preformed vitamin A in their diet i.e. their prey convert it for them; dogs → can use plant provitamin A to convert to retinol)
What does feeding only muscle meat lead to deficiencies in? (Calcium, manganese, some B vitamins, and fat soluble vitamins
(A, B, D, E)
Why are frozen whole prey items typically used in zoos?
(Better control over introduction of diseases and better control over supply)
What vitamin should be supplemented in a fish eating animal’s diet?
(Vitamin E → it slows oxidative deterioration of PUFAs in fish but is destroyed in the process so needs to be supplemented)
Produce and browse offered to omnivores is typically chosen based on what things?
(Food selection in the wild, food preference in captivity, observed effects on fecal consistency and body condition, and local market availability)
In an omnivore’s diet, produce should stay below what percentage of dry matter offered?
(30%)
What are the pros and cons of insects in an omnivore diet?
(Good source of protein, good source of fat depending on life stage (this can be a pro or con), and poor source of calcium)
Are fore or hindgut fermenters more sensitive to diet changes?
(Foregut, hindgut fermenters digest food prior to it reaching the fermentation chamber so what reaches it is more tightly regulated = less likely to react to changes in diet unless severe)
What five things must be taken into account when planning for restraint of an animal, especially one that is out of your typical scope of animal restraint?
(The goal of the procedure, the location considerations, the animal considerations, the human considerations, and plan “B” considerations)