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Animal Nutrition > Midterm Prep > Flashcards

Midterm Prep Flashcards

1
Q

3 Conversions to memorize

A

1 Calorie =1 kilocalorie = 1,000 calories
1 kilogram= 2.2 lbs
1 kilogram= 1 liter

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2
Q

Basic Equation of Metabolism (recognize)

A

6CO2 + 6H2O <> C6H12O6+6O2

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3
Q

Energy balance equation (recognize)

A

Energy intake = Body Energy Stores + Energy Expenditure

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4
Q

Empirical Formula of Saccharides (recognize)

A

(CxH2xOx)y

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5
Q

Dry Matter Calculation (“As Fed Conversion”)

A

Remove moisture content to get % DM then can calculate % (Protein, Fat, Fiber, Etc.)

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6
Q

Maintenance Requirement

A

(kcal/d) = 140 (kg BW) ^0.75

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7
Q

Water Requirement

A

2-5 kg of water per kg of DM

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8
Q

Nitrogen Balance

A

N intake - N excretion

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9
Q

Any chemical element or compound in the diet that is required for normal life processes

A

Nutrient

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10
Q

Food

A

an edible material that provides nutrients

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11
Q

Feed

A

Commonly used to designate animal food

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12
Q

a mixture of feedstuffs used to supply nutrients to an animal

A

Diet

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13
Q

Ration

A

Daily allocation of food or feed

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14
Q

Crude fiber

A

All plant’s structural carbohydrates such as cellulose

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15
Q

Nitrogen-free Extract (NFE)

A

Difference between original sample weight and sum of water, ether extract, crude protein, crude fiber, and ash= digestible carb portion of diet. (% NFE= 100- % moisture- % crude protein- % ether extract- % ash- % crude fiber)

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16
Q

Energy

A

the capability of doing work

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17
Q

Calorie

A

Heat required to raise the temperature of one gram of water to 1 degree celsius

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18
Q

Gross Energy (GE)

A

Complete potential energy in the feed. Quantity of heat resulting from complete oxidation (combustion) of food, feed, or other substance (fuel/food energy).

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19
Q

Digestible Energy (DE)

A

Intake of GE minus lost energy in feces (FE)

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20
Q

Metabolizable Energy (ME)

A

Intake of GE minus fecal energy (FE) minus urine energy (UE) minus gases
OR: DE-UE-Gases

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21
Q

Net Energy (NE)

A

Portion of energy that is available to the animal for the maintenance of various productive purposes. NE=ME-Heat increment (HI) and heat of fermentation (HF)

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22
Q

Hydrolysis vs Oxidation

A

Hydrolysis- H2O is the substrate (water required for metabolism of organic compounds)
Oxidation- H2O is the product

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23
Q

Microbial fermentation

A

Microfiber produces cellulose which breaks down into glucose

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24
Q

Glycogenesis vs Glycogenolysis vs Gluconeogenesis

A

Glycogenesis- Building of glycogen from extra glucose
Glycogenolysis- Breakdown of glycogen into glucose
Gluconeogenesis- Glucose formed from body tissues and noncarbohydrate metabolites such as lipids and amino acids

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25
Q

Cellular respiration vs photosynthesis

A

Cellular respiration:
Produces cellular energy in the form of ATP for animals
Photosynthesis:
How plants use sunlight to synthesize food from carbon dioxide and water (plants can make their own energy)

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26
Q

Low Density Lipoprotein (LDL) vs High Density Lipoprotein (HDL)

A

Both are necessary and carry cholesterol
LDL- Can stick to vessel walls, forming plaque and should be low
HDL- Removes excess cholesterol and puts it in the liver to produce bile salts. Should be high.

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27
Q

Body Condition Score (BCS)

A

Assess body weight and fat deposition to tell the health of animals

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28
Q

Protein

A

Complex molecules consisting of a sequence of amino acids

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29
Q

Amino acids

A

building blocks that form a peptide chain that gets folded into a protein

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30
Q

Enzyme

A

protein “organic catalysts” that act locally. Enxymes are continuously being made and broken down in the cells

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31
Q

Hormones

A

produced by the cells and affects metabolism. Hormones move around the body to affect different glands and tissues. Not all hormones are protein hormones (some lipid)

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32
Q

Protein degredation

A

part of a cell’s protein homeostasis that ensures uneccessary proteins are removed from the cellular environment when they are no longer needed or are damaged or faulty

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33
Q

Protein synthesis

A

the creation of proteins by cells that uses DNA, RNA and various enzymes

34
Q

Biological Value (BV)

A

the % of Nitrogen absorbed that can be utilized for growth and maintenance

35
Q

The Art of Feeding

A
  1. Prepare the diet in a way the animal can eat it
  2. Present the food so the correct species gets it in a mixed species exhibit
  3. Present the food so it stays clean
36
Q

Essential Nutrients for most Animals

A

Water, energy> carbs, fats, proteins, amino acids (Nitrogen source), fatty acids, minerals, vitamins (fat and water soluble)

37
Q

Composition of plants

A

composed mostly of water and carbs, low protein and fat

38
Q

Composition of animals

A

mostly fat and protein, very low carbs

39
Q

Proximate analysis

A

analytical methods to assess feedstuffs. The proximate method is used to discern what is in food

40
Q

Components of Maintenance Energy Expenditure

A

Process = % contribution to energy expenditure
Resting energy expenditure 50-80%
Heat increment 10-15%
Physical activity 10-40%
Thermoregulation- variable

41
Q

Functions of water

A
  1. Metabolism- Hydrolysis and Oxidation
  2. Controlling body temperature- water in the body can store heat without a change in body temperature
42
Q

Body water- where is it in the body

A

Majority of water absorbed in the GI tract
The body monitors blood volume in heart and kidneys and adjusts the amount of water absorption accordingly

43
Q

Water sources (IN) = Water loss (OUT)

A

IN: Take in enough water to account for loss
1. Drinking water
2. Water in or on feed
3. Metabolic water (produced in metabolic reactions)
4. Preformed water (catabolized body tissue in negative energy balance)
OUT: Water loss occurs continuously in the lungs, skin, and kidneys at variable rates
1. Urine- kidneys
2. Feces- GI
3. Insensible- lungs
4. Sweat- skin

44
Q

Dehydration symptoms

A
  1. Loss of skin elasticity
  2. Loss of appetite
  3. Vomiting with or without diarrhea
  4. Reduced energy
  5. Panting/increased respiratory rate
  6. Sunken eyes
  7. Dry nose
  8. Dry, sticky gums
45
Q

What affects water quality

A

Water intoxication- too much water intake after deprivation
Toxic substances in the water (taste and tasteless)
Environmental Protection Agency (EPA) sets upper limits of safety standards for substances

46
Q

Functions of Carbohydrates

A
  1. Energy in plants and animals
  2. Structural components of plants
  3. DNA and RNA structure
  4. Proteoglycans, glycoproteins, glycolipids
47
Q

Symptoms of protein deficiency (malnutrition)

A

Anorexia, anemia, fatty liver, decreased growth rate, negative nitrogen balance

48
Q

Amino Acid Deficiency

A

Arginine, Taurine, Tryptophan, Methionine, Leucine, Phyenylalanine

49
Q

What is the product of protein degredation

A

Ammonia and carbon dioxide (waste products)

50
Q

What is the purpose of the urea cycle and what does it do

A

The purpose is to get rid of nitrogen, and it happens in the liver, turning ammonia (toxic) and carbon dioxide into urea to be excreted

51
Q

How to assess protein quality (digestibility and availability)

A

Biological value (BV), which is the percent of nitrogen absorbed that can be utilized for growth and maintenance

52
Q

Sources of Amino Acids for Ruminants and Nonruminants

A

Ruminants- Microorganism synthesis
Nonruminants- Dietary, recycled nitrogeneous substances

53
Q

Fate of amino acids after absorption

A
  1. Tissue protein synthesis
  2. Synthesis of enzymes, hormones, and metabolites
  3. Transamination and deamination
54
Q

Transamination

A

synthesis of nonessential amino acids from other amino acids

55
Q

Deamination

A

Removal of an amino group from an amino acid for the urea cycle

56
Q

Sparing vs limiting essential amino acids

A

Sparing- The addition of non-essential amino acids in the diet to reduce the amount of the parent essential amino acid required
Limiting- The amino acid most deficient in a protein relative to the animals’s requirement

57
Q

Functions of protein

A
  1. Structural
  2. Gene expression
  3. Enzyme catalyzed reaction
  4. Metabolic regulation
  5. Immune function
58
Q

Explain how amino acids act as building blocks of proteins

A

Amino acids form a chain of peptides, which when folded make up a protein

59
Q

Essential amino acids (recognize)

A

Indispensible, required in the diet
Omega 3 (Linolenic, pro-inflammatory)- flaxseed oil
Omega 6 (Linoleic, minimal inflammatory)- canola oil
(Arginine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptohan, Valine)

60
Q

Non-essential amino acids (recognize)

A

Dispensible, can be synthesized from other amino acids
Alanine, Serine, Tyrosine, Proline, Glycine, Glutamine, Glutamate, Cysteine, Aspartate, Asparagine

61
Q

Functions of lipids

A
  1. Energy
  2. Sources of essential fatty acids
  3. Carrier of fat-soluble vitamins
  4. Cell membranes
62
Q

Where does the majority of lipid absorption occur

A

in the small intestine

63
Q

TRUE or FALSE: Fat absorption has to go through the lymphatic system first

A

TRUE

64
Q

Steroids and bile acids are synthesized from ____

A

cholesterol

65
Q

Essential fatty acids (EFAs)

A

are not synthesized in the body so they need to be consumed in the diet

66
Q

Functions of EFAs in the body

A
  1. Cell membrane
  2. Precursors of eicosanoids- inflammatory compounds
  3. Constituents in the nervous system (myelin, retina)
  4. Required for reproduction
  5. Regulators of gene transcription
67
Q

Fatty acids are building blocks of _____

A

lipids

68
Q

Saturated fatty acids

A

carbons bind all hydrogens (solid at room temp) (animal and vegetable fat)

69
Q

Unsaturated fatty acids

A

carbons double bone (not solid at room temp) (avocadoes, olive oil, canola oil, nuts)

70
Q

Polyunsaturated fatty acids

A

more than one double bind (fish)

71
Q

Types of lipids with examples

A
  1. Fatty acids (saturated, ex: cheese, unsaturated, ex: avocadoes)
  2. Triglycerides (fat)
  3. Phospholipids
  4. Sterols, ex: cholesterol
72
Q

Lipid

A

A group of chemicals insoluble in water but soluble in organic solvents (i.e. ether)

73
Q

What does the body do in response to increased blood sugar

A

insulin is released to utilize or store glucose as glycogen/fat which decreases the blood sugar

74
Q

What does the body do in response to a decrease in blood sugar

A

Glucagon is released to break down glycogen into glucose which increases blood sugar

75
Q

Diabetes mellitus Type 1 and Type 2

A
  1. Juvenille or insulin dependent- no insulin is produced
  2. Adult onset or non-insulin dependent- abnormal response to insulin in cells
76
Q

True or false: Only glucose is easily absorbed in the small intestine

A

True

77
Q

Glycogenesis vs Glycogenolysis

A

Glycogenesis- Building of glycogen from extra glucose
Glycogenolysis- Break down of glycogen into glucose

78
Q

Glucose is stored as glycogen for a short period of time in what area of the body

A

the liver and muscle tissue

79
Q

How many types of transport proteins does it take to move glucose across the cell membrane into the cell

A

2

80
Q

True or False: Saccharides are carbs

A

True. They are also derivates with the empirical formula: (CxH2xOx)y

81
Q

Classifications of carbs

A
  1. Monosaccharides- simple sugars that are building blocks for other carbs, ex: ribose and deoxyribone
  2. Disaccharides- 2 monosaccharides bound together (common food components, ex: sucrose, lactose, and maltose)
  3. Polysaccharides- complex sugar polymers made up of thousands of glucose molecules. Ex: starch, glycogen, cellulose
82
Q

Foodstuff/feedstuff

A

Any material made into or used as food or feed

Animal Nutrition (5 decks)

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