Midterm Prep Flashcards
3 Conversions to memorize
1 Calorie =1 kilocalorie = 1,000 calories
1 kilogram= 2.2 lbs
1 kilogram= 1 liter
Basic Equation of Metabolism (recognize)
6CO2 + 6H2O <> C6H12O6+6O2
Energy balance equation (recognize)
Energy intake = Body Energy Stores + Energy Expenditure
Empirical Formula of Saccharides (recognize)
(CxH2xOx)y
Dry Matter Calculation (“As Fed Conversion”)
Remove moisture content to get % DM then can calculate % (Protein, Fat, Fiber, Etc.)
Maintenance Requirement
(kcal/d) = 140 (kg BW) ^0.75
Water Requirement
2-5 kg of water per kg of DM
Nitrogen Balance
N intake - N excretion
Any chemical element or compound in the diet that is required for normal life processes
Nutrient
Food
an edible material that provides nutrients
Feed
Commonly used to designate animal food
a mixture of feedstuffs used to supply nutrients to an animal
Diet
Ration
Daily allocation of food or feed
Crude fiber
All plant’s structural carbohydrates such as cellulose
Nitrogen-free Extract (NFE)
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)
Energy
the capability of doing work
Calorie
Heat required to raise the temperature of one gram of water to 1 degree celsius
Gross Energy (GE)
Complete potential energy in the feed. Quantity of heat resulting from complete oxidation (combustion) of food, feed, or other substance (fuel/food energy).
Digestible Energy (DE)
Intake of GE minus lost energy in feces (FE)
Metabolizable Energy (ME)
Intake of GE minus fecal energy (FE) minus urine energy (UE) minus gases
OR: DE-UE-Gases
Net Energy (NE)
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)
Hydrolysis vs Oxidation
Hydrolysis- H2O is the substrate (water required for metabolism of organic compounds)
Oxidation- H2O is the product
Microbial fermentation
Microfiber produces cellulose which breaks down into glucose
Glycogenesis vs Glycogenolysis vs Gluconeogenesis
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
Cellular respiration vs photosynthesis
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)
Low Density Lipoprotein (LDL) vs High Density Lipoprotein (HDL)
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.
Body Condition Score (BCS)
Assess body weight and fat deposition to tell the health of animals
Protein
Complex molecules consisting of a sequence of amino acids
Amino acids
building blocks that form a peptide chain that gets folded into a protein
Enzyme
protein “organic catalysts” that act locally. Enxymes are continuously being made and broken down in the cells
Hormones
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)
Protein degredation
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
Protein synthesis
the creation of proteins by cells that uses DNA, RNA and various enzymes
Biological Value (BV)
the % of Nitrogen absorbed that can be utilized for growth and maintenance
The Art of Feeding
- Prepare the diet in a way the animal can eat it
- Present the food so the correct species gets it in a mixed species exhibit
- Present the food so it stays clean
Essential Nutrients for most Animals
Water, energy> carbs, fats, proteins, amino acids (Nitrogen source), fatty acids, minerals, vitamins (fat and water soluble)
Composition of plants
composed mostly of water and carbs, low protein and fat
Composition of animals
mostly fat and protein, very low carbs
Proximate analysis
analytical methods to assess feedstuffs. The proximate method is used to discern what is in food
Components of Maintenance Energy Expenditure
Process = % contribution to energy expenditure
Resting energy expenditure 50-80%
Heat increment 10-15%
Physical activity 10-40%
Thermoregulation- variable
Functions of water
- Metabolism- Hydrolysis and Oxidation
- Controlling body temperature- water in the body can store heat without a change in body temperature
Body water- where is it in the body
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
Water sources (IN) = Water loss (OUT)
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
Dehydration symptoms
- Loss of skin elasticity
- Loss of appetite
- Vomiting with or without diarrhea
- Reduced energy
- Panting/increased respiratory rate
- Sunken eyes
- Dry nose
- Dry, sticky gums
What affects water quality
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
Functions of Carbohydrates
- Energy in plants and animals
- Structural components of plants
- DNA and RNA structure
- Proteoglycans, glycoproteins, glycolipids
Symptoms of protein deficiency (malnutrition)
Anorexia, anemia, fatty liver, decreased growth rate, negative nitrogen balance
Amino Acid Deficiency
Arginine, Taurine, Tryptophan, Methionine, Leucine, Phyenylalanine
What is the product of protein degredation
Ammonia and carbon dioxide (waste products)
What is the purpose of the urea cycle and what does it do
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
How to assess protein quality (digestibility and availability)
Biological value (BV), which is the percent of nitrogen absorbed that can be utilized for growth and maintenance
Sources of Amino Acids for Ruminants and Nonruminants
Ruminants- Microorganism synthesis
Nonruminants- Dietary, recycled nitrogeneous substances
Fate of amino acids after absorption
- Tissue protein synthesis
- Synthesis of enzymes, hormones, and metabolites
- Transamination and deamination
Transamination
synthesis of nonessential amino acids from other amino acids
Deamination
Removal of an amino group from an amino acid for the urea cycle
Sparing vs limiting essential amino acids
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
Functions of protein
- Structural
- Gene expression
- Enzyme catalyzed reaction
- Metabolic regulation
- Immune function
Explain how amino acids act as building blocks of proteins
Amino acids form a chain of peptides, which when folded make up a protein
Essential amino acids (recognize)
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)
Non-essential amino acids (recognize)
Dispensible, can be synthesized from other amino acids
Alanine, Serine, Tyrosine, Proline, Glycine, Glutamine, Glutamate, Cysteine, Aspartate, Asparagine
Functions of lipids
- Energy
- Sources of essential fatty acids
- Carrier of fat-soluble vitamins
- Cell membranes
Where does the majority of lipid absorption occur
in the small intestine
TRUE or FALSE: Fat absorption has to go through the lymphatic system first
TRUE
Steroids and bile acids are synthesized from ____
cholesterol
Essential fatty acids (EFAs)
are not synthesized in the body so they need to be consumed in the diet
Functions of EFAs in the body
- Cell membrane
- Precursors of eicosanoids- inflammatory compounds
- Constituents in the nervous system (myelin, retina)
- Required for reproduction
- Regulators of gene transcription
Fatty acids are building blocks of _____
lipids
Saturated fatty acids
carbons bind all hydrogens (solid at room temp) (animal and vegetable fat)
Unsaturated fatty acids
carbons double bone (not solid at room temp) (avocadoes, olive oil, canola oil, nuts)
Polyunsaturated fatty acids
more than one double bind (fish)
Types of lipids with examples
- Fatty acids (saturated, ex: cheese, unsaturated, ex: avocadoes)
- Triglycerides (fat)
- Phospholipids
- Sterols, ex: cholesterol
Lipid
A group of chemicals insoluble in water but soluble in organic solvents (i.e. ether)
What does the body do in response to increased blood sugar
insulin is released to utilize or store glucose as glycogen/fat which decreases the blood sugar
What does the body do in response to a decrease in blood sugar
Glucagon is released to break down glycogen into glucose which increases blood sugar
Diabetes mellitus Type 1 and Type 2
- Juvenille or insulin dependent- no insulin is produced
- Adult onset or non-insulin dependent- abnormal response to insulin in cells
True or false: Only glucose is easily absorbed in the small intestine
True
Glycogenesis vs Glycogenolysis
Glycogenesis- Building of glycogen from extra glucose
Glycogenolysis- Break down of glycogen into glucose
Glucose is stored as glycogen for a short period of time in what area of the body
the liver and muscle tissue
How many types of transport proteins does it take to move glucose across the cell membrane into the cell
2
True or False: Saccharides are carbs
True. They are also derivates with the empirical formula: (CxH2xOx)y
Classifications of carbs
- Monosaccharides- simple sugars that are building blocks for other carbs, ex: ribose and deoxyribone
- Disaccharides- 2 monosaccharides bound together (common food components, ex: sucrose, lactose, and maltose)
- Polysaccharides- complex sugar polymers made up of thousands of glucose molecules. Ex: starch, glycogen, cellulose
Foodstuff/feedstuff
Any material made into or used as food or feed
