Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Intro to equine nutrition > Module 1 > Flashcards

Module 1 Flashcards

1
Q

What does the foregut consist of?

A

mouth, pharynx, oesophagus, stomach and small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what does the hindgut consist of?

A

caecum, large colon, small colon, rectum and anus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

lips

A

upper lip strong, used to sort and grasp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

incisors

A

cutting teeth, used to bite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

molars

A

grinding teeth, located at the back of the jaw

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Where is saliva produced?

A

mandibular, parotid and sublingual glands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does saliva do?

A

aid movement of food, also is slightly alkaline which helps buffer acid in stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How much saliva is produced daily?

A

production of saliva is proportional to the number of chews. Approx 10-12l produced daily

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Tongue

A

forms food bolus and passes to the back of the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Pharynx

A

cavity behind the mouth where food passes over tracheal opening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Epiglottis

A

small cartilage over trachea, depressed during swallowing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

oesophagus

A

tube that passes through the chest, diaphragm into the abdominal cavity and to the stomach. Located on the left side of the neck

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How long is the oesophagus?

A

approx 1.2m-1.5m

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

stomach

A

size of a rugby ball but can expand to 9-18l

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is the cardiac sphincter?

A

It allows food into the stomach and prevents food from going backwards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the 4 regions of the stomach?

A

oesophageal, cardiac, fundic and pyloric

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

oesophageal region

A

acts as a holding area, no glands and food matter is neutral

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

cardiac region

A

glands produce mucus to protect stomach from HCl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

fundic region

A

main body of stomach, food is highly acidic in this region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the three type of cells in the fundic region?

A

parietal/border, neck chief, body chief

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what do parietal/border cells secrete?

A

HCl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what do neck chief cells secrete?

A

mucus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what do body chief cells secrete?

A

enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

pyloric region

A

secretes mucus and small amount of protein digesting enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what does food stimulate?

A

the release of gastric juice and HCl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

How much gastric juice is produced daily?

A

10-13l

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the purpose of pepsin?

A

breaks down peptones and protoeses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what does HCl do to pepsinogen?

A

converts to pepsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what is pepsin secreted as and where?

A

pepsinogen in gastric juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Roles of HCl

A

acidifies food, anti-bacterial action and converts pepsinogen to pepsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

how long can food remain in the stomach for?

A

2 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

pyloric sphincter

A

ring muscle that regulates food leaving the stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what foods do the small intestine breakdown?

A

starch, lipids and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

function of small intestine

A

breakdown of concentration foods and absorption of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

structure of small intestine

A

coils close to small colon, moves relatively freely in the abdomen and lining covered with villi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what does villi aid?

A

it gives a larger surface area to aid absorption

37
Q

what are the 3 types of glands in the small intestine?

A

intestinal glands, duodenal glands, peyer’s patches

38
Q

where are intestinal glands located and what do they secrete?

A

throughout the small intestine, secrete large number of enzymes

39
Q

where are duodenal glands located and what do they secrete?

A

in duodenum, secrete alkaline solution

40
Q

where are peyer’s patches located and what is their function?

A

throughout small intestines, accumulations of lymphoid tissue. Produce antibodies and control bacterial population

41
Q

Peristalsis

A

involuntary muscle contractions to push food through intestines

42
Q

how does peristalsis work?

A

layer of longitudinal muscle and layer of circular muscle work antagonistically to push food in one direction

43
Q

what is the length and formation of duodenum?

A

approx 1m long, forms an S shape

44
Q

what is absorbed into the bloodstream in the jejunum?

A

amino acids, vitamins, minerals and glucose

45
Q

how are triglycerides formed in the jejunum?

A

lipids are digested and re-assimilated within epithelial cells into triglycerides, they are packaged together with protein and cholesterol

46
Q

how long is the jejunum?

A

approx 20m long

47
Q

how long is the ileum?

A

approx 2m long

48
Q

what is the function of ileum?

A

mesentery tissue supports intestines and supplies blood vessels, lymphatics and nerves

49
Q

what is the collective volume capacity if duodenum, jejunum and ileum?

A

approx 50l

50
Q

Liver

A
  • metabolic centre
  • situated behind the diaphragm, in front of the stomach
  • weighs 5-9kg
51
Q

functions of the liver

A
  • breaks dow excess amino acids
  • detoxifies waste products and pathogens
  • Old haemoglobin is broken down by liver cells
  • Important source of body heat
  • Bile emulsifies lipids aiding the action of lipase
  • production of cholesterol and maintenance of lipid levels
  • storage iron and vitamins A, D and B12
  • synthesis of blood plasma proteins
  • large veins serve of blood reservoir
52
Q

what is the function of bile?

A

renders the acidic stomach contents alkaline before reaching digestive tract; prevents acid attaching to walls and provides correct pH

53
Q

How has the horse adapted to having no gall bladder

A

this causes bile to trickle continuously into the duodenum because the bile cannot be stored

54
Q

how are glucose levels maintained?

A
  • glucose is either utilised or stored in liver
  • insulin secreted in response to increase in glucose after food and encourages storage of glucose either as fat or glycogen
  • glucagon increases blood glucose by stimulating enzyme breakdown of liver glycogen and adipose tissue (counteracts insulin)
55
Q

where is the pancreas located?

A

gland that lies behind stomach, alongside duodenum

56
Q

functions of pancreas

A
  • produces insulin and glucagon

- produces pancreatic juice

57
Q

what are the islets of langerhans?

A

small masses of special cells interspersed throughout the pancreas

58
Q

function of pancreatic juice

A
  • increases when food is present
  • reduces acidity of food
  • breaks down protein into smaller fragments
  • converts protein fragments into amino acids
  • breaks starch down into maltose
59
Q

crypts of lieberkuhn glands secrete

A

amino peptidases, sucrase, lactase, maltase and intestinal lipase

60
Q

large intestine functions

A
  • provide optimum environment
  • digest remaining soluble carbohydrates or starch
  • absorb water and vitamins
61
Q

caecum

A
  • food reaches here later
  • holds 35l
  • valve controls food coming in
  • held here before being passed on to large colon on a top up basis
62
Q

digestion of fibre through fermentation process

A
  • starts in caecum and is activated by bacteria, yeasts, fungi and protozoa
  • population continually changing to adjust to diet
  • cellulose, hemicellulose and pectin broken down to release volatile fatty acids. Used as energy source by tissues
  • microorganisms synthesise essential vitamins
63
Q

what can high roughage cause?

A

horses will have large bellies due to bulk within caecum

64
Q

structure of large colon

A
  1. right ventral colon
  2. sternal flexure, diameter narrows, turns back
  3. left ventral colon, along left side to pelvic region
  4. turns into pelvic flexure, diameter reduced 9cm
  5. expands towards diaphragm, left dorsal colon
  6. turn at diaphragmatic flexure, form right dorsal colon
  7. narrows and become small colon
65
Q

what happens in the large colon?

A

bacteria ferment cellulose

66
Q

why is the small colon susceptible to twisting?

A

lies intermingled with jejunum and moves freely

67
Q

how much can the small colon hold?

A

14l

68
Q

what is extracted through the walls of the small colon?

A

water and nutrients

69
Q

foregut

A

deals with small quantities of concentrate feed

70
Q

hindgut

A

deals with large quantities of fibre-containing roughage

71
Q

what energy sources are stored?

A

carbohydrates, lipids and proteins

72
Q

what is balance of carbohydrates and fat affected by?

A

state of feeding, exercise level and intensity, state of training, feed type and time of feeding

73
Q

what happens to excess dietary protein?

A

either re-processed or used as immediate energy supply

74
Q

when can tissue protein be used?

A

only in extreme circumstances

75
Q

where are carbohydrates stored?

A

as glycogen in muscle cells and liver

76
Q

how does glucose remain constant?

A

insulin and glucagon secreted by the pancreas , travel to the liver which prompts the release of glucose

77
Q

composition of fat

A

one molecule of glycerol to three molecules of fatty acids

78
Q

subcutaneous fat/adipose tissue

A

fat under the skin

79
Q

what high energy compounds are within every cell?

A

adenosine triphosphate (ATP)

80
Q

composition of ATP

A

adenosine attached to a chain of 3 phosphates

81
Q

how is energy released from ATP?

A

one phosphate group is broken off in the presence of an enzyme

82
Q

what does released energy become?

A

ADP (has 2 phosphate)

83
Q

how is rate of reformation of ATP calculated?

A

reformation corresponds to the rate original ATP is broken down

84
Q

what happens during tissue respiration?

A

sugars are broken down to provide energy for regeneration ATP, this occurs when a phosphate group is attached to ADP

85
Q

what does the rate of sugar broken down depend on?

A

amount of ATP being used

86
Q

why is anaerobic respiration less efficient?

A

sugars are only partially broken down, less energy production and lactic acid end product

87
Q

anaerobic threshold/onset of blood lactate accumulation (OBLA)

A

point where lactate is produced faster than it can be removed by blood and lactic acid is retained

88
Q

how is lactate removed?

A

lactate is diffused out of muscle cells entering the blood, which transports it to the liver. Lactate is converted back to pyruvate, which can be used to produce glucose

89
Q

what does a build up of lactic acid cause?

A

can reduce of pH of cells and cause a deficiency in production of ATP. Causes fatigue as muscle fibres cannot contract properly and normal functioning is impaired

Intro to equine nutrition (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions