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ANSC 201 > Lecture 8- Nutrients > Flashcards

Lecture 8- Nutrients Flashcards

1
Q

Define nutrients

A

Any element or compound used in an organism’s metabolism or physiology.

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2
Q

6 classifications of organs

A

Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water (most critical)

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3
Q

What percentage of plants and animals are water?

A

60-75%

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4
Q

Where does water come from?

A
  1. Drinking water
  2. Food
  3. Chemical/ metabolic processes= metabolic water, mostly for desert animals
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5
Q

5 Functions of water

A

Solvent- lubricant
Nutrient transportation
Thermoregulation
Cushion organs
Involved in chemical reactions

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6
Q

At what percentages of water loss is disruption and death.

A

5%- disruption of body function
15-20% - death

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7
Q

General formula of carbohydrates

A

(CH20)n
Ex. Glucose C6H1206

Cn(H20)n-1
Ex. Sucrose. C12H22O11

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8
Q

4 categories of Carbohydrates

A

Sugars, starch, cellulose, hemicellulose

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9
Q

How are carbohydrates formed?

A

Through photosynthesis

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10
Q

What function do carbohydrates have for plants and animals.

A

Primary structural component for plant cells
Major source of dietary energy for animals
(Monogastrics; starch, ruminants; cellulose)

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11
Q

5 examples of monosaccharides (simple sugars)

A

pentoses: ribose (RNA), xylose
hexoses: glucose, galactose, fructose

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12
Q

4 dissaccharides

A

Cellobiose — glucose, glucose - not easy to digest
Lactose — glucose , galactose
Maltose — glucose glucose - more easily digested
Sucrose — glucose fructose

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13
Q

3 polysaccharides (complex sugars) + extra

A

starch, hemicellulose, cellulose
Lignin

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14
Q

Explain different linkages

A

1-4 (amylose, amylopectin, cellulose)
1-6 (amylopectin)

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15
Q

2 components of starch

A

Amylose (linear) and amylopectin (branched)

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16
Q

Hemicellulose is a mixture of ____ and _____. It is ______ digestible than starch and _______ digestible than cellulose.

A

Pentoses, hexoses, less, more

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17
Q

Cellulose: structure, location, digestibility

A

Linear glucose chains, constituent of plant cell walls, cross-links make it not easily digested by monogastrics animals

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18
Q

Lignon: what and where

A

Replaces cellulose as plant matures, not a carbohydrate, only digestible but fungus, in poor quality feeds.
Ex. Wood

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19
Q

4 components of protein

A

Carbon, Hydrogen, Oxygen, Nitrogen

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20
Q

Calculation to find crude protein

A

Proteins are 16% N by weight
N x 6.25%= %CP

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21
Q

Structural component for animal cells is

A

Protein

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22
Q

Quantities of protein in plants and animals.

A

Pretty consistent for animals
Varies greatly for plants (ex. Corn low and soybean high)

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23
Q

Define non-essential amino acids

A

One that can be synthesized by an organism at a rate equal to its physiological needs — or just don’t need a lot of

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24
Q

Define essential amino acids:

A

One that can not be synthesized by the organism at a rate equal to physiological needs; must be included in diet

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25
Q

4 functions of proteins

A
  1. Build and repair body tissues
  2. Enzymes, hormones
  3. Antibodies, immunoglobulins
  4. Protection (hair, nails, hooves)
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26
Q

List the 10 essential amino acids

A

Methionine
Arginine
Tryptophan

Histidine
Isoleucine
Leucine
Lysine

Phenylalamine
Valine
Threonine

27
Q

Young chickens have how many essential amino acids.

A

11-13

28
Q

How many essential amino acids do ruminants have?

A

0
Except for high production situations

29
Q

What two amino acids are most likely deficient?

A

Lysine (corn lacks) and methionine (soybean lacks)
Mixture offsets deficiencies

30
Q

3 effects of protein deficiency

A

Lower birth/growth rate
Reduced production
Lower fertility

31
Q

Define limiting amino acid

A

An essential amino acid in diet in an amount less than required by the animal

32
Q

Effects of excess protein

A

Good growth rate
Expensive (carbohydrates are cheaper)
Enlarged kidneys (excess nitrogen leaves body through urine)

33
Q

Define non-protein nitrogen

A

Nitrogen in a feed that is not incorporated into a protein molecule
Cannot use N x 6.25 here

34
Q

Usefulness of Non-protein nitrogen with ruminants

A

Useful; can combine with carbohydrate source to make protein
Best when protein is expensive

35
Q

Usefulness of non-protein nitrogen with monogastrics

A

Not useful; may be toxic if enters bloodstream

36
Q

most common form of NPN

A

Urea (contains 40-50% nitrogen)

37
Q

3 components of lipids

A

Carbon, hydrogen, oxygen

38
Q

Why do lipids provide 2.25 times the amount of energy than carbohydrates or protein?

A

Lipids have WAY more carbons for each oxygen so more oxidation can occur.

39
Q

What are the 3 essential fatty acids for animals?

A

Linoleic 18^2
Linolenic 18^3
Arachidonic 20^4

40
Q

Lipids are primarily

A

Fats and oils (tryglycerides)

41
Q

Most plants have more ________ fats.

A

Unsaturated

42
Q

6 functions of lipids

A
  1. Energy source
  2. Absorb vitamins ADEK
  3. Cushion/protect organs
  4. Produce marbling in meat
  5. Part of cell membranes
  6. Reduce dustiness in rations
43
Q

What order do we want our energy source from?

A
  1. Carbohydrates
  2. Fats
  3. Protein
44
Q

What are minerals?

A

Inorganic elements of the earth

45
Q

7 macro minerals

A

Ca, P, Na, K, Mg, S, Cl

46
Q

8 micro minerals

A

Cu, Fe, Mn, Zn, Co, I, Mo, Se

47
Q

4 functions of minerals

A

Co-factors (don’t stay in for the whole chemical reaction)
Structural components
Electrolyte balance
Parts of organic compounds

48
Q

What mineral does every hormone that goes through the thyroid have?

A

Iron Fe

49
Q

What are vitamins?

A

Organic compounds; required in extremely small amounts for proper functioning

50
Q

Function of vitamins

A

Co-enzymes (stay for the whole reaction)

51
Q

Compare and contrast K and K

A

Vitamin K vs. potassium
Both can be gotten from many sources

52
Q

Where do you get vitamin A?

A

Green forages

53
Q

What vitamins does the liver have?

A

All vitamins

54
Q

Where do B complex vitamins come from?

A

Green forages, animal products/ by-products, milk-products, beef (B12), pork (Thiamine)

55
Q

Where does Vitamin D come from?

A

Exposure to sunlight (sometimes added to winter feed)

56
Q

Where does vitamin E come from?

A

Whole grains

57
Q

Which 2 vitamins are not considered for deficiency cause they are already in feed?

A

C and K

58
Q

Define energy

A

The capacity to do work; is a property of nutrients

59
Q

Function of carbohydrates

A

Energy

60
Q

Function of fats/ lipids

A

Energy , cell membrane structure

61
Q

Function of proteins

A

Structure, regulatory (all hormones and enzymes), energy

62
Q

Function of minerals

A

Structure(bones), regulatory (co-factors)

63
Q

What is the function of vitamins

A

Regulatory (assist chemical reactions)

64
Q

What is the function of water?

A

Structure, regulatory

ANSC 201 (22 decks)

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