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Animal Nutrition AnSc 315 > Module 1: Basics Of Animal Nutrition And Energy > Flashcards

Module 1: Basics Of Animal Nutrition And Energy Flashcards

1
Q

What is animal nutrition?

A

The science animals assimilate feeds and how the nutrients in the feeds are utilized for growth tissue repair and replacement and production of animal products

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2
Q

What are the two functions of animal nutrition?

A
  1. Maintenance Function: keeps animals healthy and alive through different nutrient needs
  2. Productive functions: reproductive growth (meat) lactation ( milk and eggs) reproduction
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3
Q

What are the 6 major reasons animal nutrition is important?

A
  1. product quantity
  2. product quality
  3. animal health - susceptibility to disease and speed of recovery
  4. reproductive success
  5. economics - cost of feed vs production
  6. environmental issues - GHG, methane, nitrogen and phosphorus and amonia production
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4
Q

What is a nutrient?

A

any chemical element or compound in the diet that is required for normal body functions

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5
Q

what classifies normal body functions?

A
  • reproduction
  • growth
  • lactation
  • maintenance of life processes
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6
Q

what are the 6 major classes of nutrients

A
  1. water
  2. proteins
  3. carbs
  4. fats/lipids
  5. minerals
  6. vitamins
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7
Q

what secondary functions do nutrients provide?

A

-supports cellular needs for an aqueous environment
- fuel energy
structeral constituents (skin, muscle and bone)
- metabolic regulation

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8
Q

What is the difference between essential and non-essential nutrients

A

essential - the body cant make in sufficient quantities so they must be eaten in the diet (amino acids)
non-essential - if the building blocks are avaliable - the body can make them

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9
Q

what is food

A

fuel for the body (foodstuffs)

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10
Q

what is feed

A

animal food(feedstuffs)

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11
Q

what is diet?

A

mixture of foodstuffs or feedstuffs that is consumed - can be mono or multu

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12
Q

what is ration?

A

specific amount or ratio, based on how much the animal needs and eats

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13
Q

what nutrient is most present in the body

A

water at 60%
protein 16%
fat 20%
minerals 4%

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14
Q

where are the two places that CH2O resides in the body

A
  1. circulating blood glucose
  2. glycogen in the liver/ skeletal muscle
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15
Q

what are the three ways nutrients is transformed

A
  • digestion (digestive tract)
  • absorbtion (digestive tract)
  • metabolism (post absorbtion)
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16
Q

what is digestion of nutrients

A

physical (chewing, muscular contractions of GI) and chemical (hydrolysis) breakdown of complex molecules in feeds into simple molecules that can be absorbed by GI and utilized by tissues

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17
Q

what is the difference between gastric and fermentative digestion

A

Gastric - digestion facilitated by enzymes - utilized by monogastrics (pig, horse, chicken)

Fermentation - specialized compartment before stomach that holds micro organisms, bacteria, fungi and protozoa - ruminants ( cows, goats, sheep)

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18
Q

what are the organs in pig digestion

A

mouth - esophagus - stomach - small intestine - cecum and colon (large intestine

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19
Q

what are accessory organs in pig digestion

A

teeth, tongue salivary glands, liver, gall bladder and pancreas

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20
Q

what is secreted from salivary glands and what does it break down

A

salivary amaylase for starch breakdown as well as lubrication to move bolus down the throat

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21
Q

what is the purpose for somach contractions

A

muscular contractions to mechanically breakdown food

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22
Q

what is secreted in the stomach and what does it breakdown

A

HCL and pepsinogen(pro enzyme) which breakdown proteins

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23
Q

what does the small intestine secrete?? why?

A

pancreatic enzyme - part of pancreatic juice that also contains bicarbonate and lipase to act as a buffer to bring up pH level and neutralize stomach acid

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24
Q

what are the three sections of the small intestine

A

deudenum, illium and jejunum

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25
Q

what are brush border enzymes

A

maltase - bile thats produced in the liver and stored in the gall bladder - to emulsify fats

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26
Q

what is in the digestive tract of a chicken

A

mouth - no teeth, food is broken down by beak and crop
crop - food storage
proventriculus - stomach like, chemical digestion takes place
gizzard - mechanical breakdown

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27
Q

what are the 4 stomachs of a cow

A

rumen - largest and key to fermentation
reticulum - food enters
omasum - tissue leaves to squish feed
abomasum - chemical breakdown?

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28
Q

what type of environment is the microbiology of a rumen?

A

Anaerobic - cannot tolerate O2

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29
Q

what are the different groups in the microbiology? what is the largest?

A

bacteria - the largest
protozoa - second
fungi
archaea

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30
Q

can bacteria change with the change of feed?

A

yes

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31
Q

how does bacteria attach to feed particals

A

attaches to free-floating particles in rumen fluid, attach to rumen wall and attached to surface of the protozoa

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32
Q

how does protozoa and fungi attach?

A

attaches to larger feed particles

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33
Q

what is attachment to feed particles important

A

the enzymes responsible are on the walls of micro organisms - these enzymes must come into contact with the feed to break it down

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34
Q

why is fermentation important in digestion?

A

for the digestion of starch, cellulose and hemicellulose they cannot be digested by gastric juice - an animal can only get energy from these through fermentation

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35
Q

what produces volatile fatty acids

A

acetate, pronioate, and butyrate
these are major energy souces for ruminants
they are also important for microbial protein production

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36
Q

what is the absorbtion process and where does it take place

A
  • passage of end products of digestion from the GIT into the body via the blood and lymph vessels
  • site of absorbtion depends on digestive anatomy of the animal
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37
Q

what happens to amino acids

A

absorbed into the bloodstream - go to lymphatic system

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38
Q

what are villi and what do they do

A

on surface of small intestine projecting into the lumen
lined with microvilli to increase surface area for absorbtion

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39
Q

what are epithelial cells

A

secrete brush border enzymes to complete carbohydrate protein digestion

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40
Q

what are rumen papillea

A

on surface wall of the rumen wall
increase surface area - the higher energy the diet the more dense they are
they do not secrete enzymes

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41
Q

in non ruminants what is the major absorbtion site

A

small intestine

42
Q

in ruminants what are the major sites of absorption

A

fore stomachs and small intestine

43
Q

what is post absorptive metabolism

A

study of changes which nutrients undergo in different tissues after absorbtion ( what happens when they are absorbed into the lymphatic system

44
Q

what are the two different processes

A

anabolic and catabolic

45
Q

what is anabolism

A

the building of complex compounds from small molecules
- uses energy
- ex. protein synthesis
- typically uses energy from catabolism

46
Q

catabolism

A

the breakdown of molecules into smaller units
glucose catabolism - results in release of energy, CO2 and H2O
- atp generation

47
Q

General Functions of nutrients

A
  • building and maintaining the body structure
  • repairing warn out of injured tissues
  • provide energy for various functions
  • regulation of body processes
  • fetal development
  • production of products for human use such as milk, meat, eggs and wool
48
Q

response to nutrients

A

draw the chart including
- deficiency, toxicity, reduced and high intakr and optimal range
- label the axis - functional/performance and nutrient intake
- label minimum requirement

49
Q

will optimal range change?

A

changes depending on the animal
- physiological change
- weather change

50
Q

what is the sequence of events in nutrient deficiency

A

nutrient deficiency
biochemical defect
functional defect
reduced performance
death

51
Q

what makes a good diet

A
  • must contain all the essential nutrients in the correct amounts and proportions
  • must be palatable
  • must be digestable
  • must be economical
  • must not contain any toxic substances or nutrient inhibitors
52
Q

why would an animal not eat

A
  • dry
  • fed presentation
  • taste or smell
53
Q

what is energy

A
  • not a nutrient
  • what the cell is going to get out of CH2O, fats and protein
  • water, vitamins and minerals do NOT supply energy
54
Q

why care about energy

A
  • nutrients to provide energy are expensive
  • need to meet energy requirements
  • least cost diet formula
55
Q

what is the different between issues in developed vs non developed countries in terms of nutrition

A

developed - over supply of energy = obesity
non developed countries = diseases and illness

56
Q

what is energy

A

the potential to do work
- the fuel of metabolism

57
Q

what is a bomb calorimetry

A

measures the gross energy of a feedstuff
- heat released when carbs, lipids and proteins in feedstuff is oxidized

58
Q

what is heat of combustion

A

total energy of feed gross

59
Q

how do you determine gross energy with a bomb calerimeter

A
  • a weighed amount of water is poured into the bucket
  • 25-30 atmosphere of 02 to bomb so sample can be oxidized
    -ignite the sample
  • measure increase of water temperature
  • determine energy it would take to cause this increase
60
Q

what is a correction factors to account for in bomb calorimitry

A
  • metal bomb, the bucket will absorb some heat
  • room temperature might change during test
61
Q

what should you use to standardize the bomb

A

benzoic acid

62
Q

what is a calorie

A

the amount of heat required to raise the temperature 1g of water by 1 C

63
Q

what does europe use

A

joule

64
Q

what is gross energy

A

the amount of heat released when a substance (feed is completely oxidized in bomb calorimeter)
- GE = heat of combustion

65
Q

how much more Kcal/g energy does fat have

A

2.25X more energy
fat has 9.30
carb 4.20
protein 5.65

66
Q

why are fats more energy dense

A

the length of C-H chains in the fats
- takes more O2 to oxidize those molecules

67
Q

what are the limitations of gross energy

A

indicates very little about nutritional value of feed to an animal
- not 100% available to an animal

68
Q

what is fecal energy

A

some feed energy is lost in feces due to incomplete digestion
single largest loss

69
Q

what is apparent digestible energy

A

energy digestibility dependent on animal
- also contains microorganisms, old cells and enzymes

70
Q

what is the order the digestibility falls

A
  • 80% for pigs - monogastrics are generally higher then ruminants (more digestible diet
  • 70% ruminants eating concentrate
  • 50-60 % ruminants eating roughages
71
Q

what is metabolizable energy

A

accounts for additional energy losses arising from absorption and metabolism of the feed
- urinary energy loss + gaseous energy loss( methane and CO2 and gill energy loss( amonia through gills)

72
Q

what is urinary energy

A
  • total collection of urine in digestibility trial
  • metabolism crates (males
  • bladder catheter in female
73
Q

Determine the energy content of urine using bomb calorimetry, what is used

A
  • 5-7 days
  • measuring urea in animals
  • uric acid in birds
74
Q

what % od UE is lost

A

2-3% in pigs
4-5% in ruminants depending on feed type

75
Q

what gases are considered energy losses

A

methane, hydrogen, hydrogen sulfide and carbon monoxide

76
Q

how much % is generally lost from gases

A

1% monogastrics
3-15% in ruminants - the more concentrate consumed - less methane
the more forage the more methane

77
Q

how much energy is created by gases

A

13.2 Mcal/kg

78
Q

what is the SF6 tracer technique?

A

the use of a permeation tube with sulfer hexiflouride - measures respiration in the gaseous chamber

79
Q

what is used for gase collection

A

collection canister, halter, capillary tubing placed in nose

draw it

80
Q

what is net energy

A

accounts for energy lost as heat during digestion and metabolism
NE = ME - heat increment (HI)

81
Q

what is a heat increment and how do you measure it

A

in heat production following a meal when the animal is in a thermo- neutral environemnt
- fast animal for 24 hours
- measure basal heat production
- give animal feed
- measure heat production
- measure the difference

82
Q

components of heat increments

A
  • work of digestion (5%)
  • heat of fermentation (15%)
  • nutrient metabolism (80%)
83
Q

what environment wastes energy

A

Cold environment - the heat increment goes up in the winter to generate heat

84
Q

what are the maintenance components of net energy

A
  • basal metabolism
  • thermoregulation
  • voluntary activity associated with maintenance
85
Q

what are the production components of net energy

A
  • growth
  • fat deposition
  • reproductive products
  • milk
  • eggs
86
Q

what are some factors effecting heat incriments

A
  • diet digestibility ( as digestibility increases heat increment decreases and swap)
  • level of feeding ( more feed more heat becasue of work to digest )
  • diet compositions ( forages vs concentrates, forages are harder to digest so heat is higher)
  • nutrient utilization (catabolism vs retention as animal products - in catabolism atp and heat increases)
  • amino acid balance (break down inbalances = heat increase)
  • frequency of feeding ( more frequent feeding has smaller heat increment and swap)
87
Q

what is direct calorimetry

A

heat production measured directly
- insulated chamber
- put animal in and fast them
- feed animal and measure heat given off
- heat loss measured as rise in temperature of absorbing medium in insulated chamber
- urine collectors to account for urinary loss

88
Q

what is indirect calorimetry

A
  • use gaseous exchange (o2 in and out) to estimate heat loss
89
Q

what are the two different types of indirect circuits

A

closed circuit
- totally enclosed system
- oxygen supplied
-no air leaving
- measuring change in weight of CO2 absorber

Open circuit
- let in atmospheric air
what ever air is produced is blown out
co2 is measured as air is transferred out

90
Q

what are the advantages to a net energy system

A

accounts for metabolic cost of nutrient metabolism
allows a better prediction of animal performance based on diet formulation

91
Q

what are disadvantages of net energy system

A

expensive and time consuming

92
Q

what are the most common diet formulations for pigs, poultry and ruminants

A

Pigs - NE ( urine, gas and HI too low)
poultry - ME (fecal and urine are excreted together = ignores gaseous and heat increment)
Ruminants - NE - gaseous and heat increment to large of loss

93
Q

what is TDN

A

total digestible nutrients used to express energy content of feed before bomb calorimetry
- uses values from proximate analysis
- roughly compared to DE
- the higher the TDN the higher energy the feed contains

94
Q

what factors can affect TDN

A
  • dry matter content of feed = nutrients contained in the feed besides water (lipids, carbs and proteins) the higher the dry matter content the higher the TDN
  • digestibility of dry matter - feed intake effects = higher digestibility the higher the TDN
    -the more the animal eats the higher the TDN BUT if the animal over consumes digestibility and TDN goes down
  • amount of fat = the more fat you have in the feed the higher the TDN
  • species fed - ruminents have higher TDN cause of fermiative digestion
  • monogastrics with digest concentrates and have higher TDN then ruminants
95
Q

Energy is the most important nutrient for animals T/F

A

False, energy is not a nutrient

96
Q

Rumen papillae produce important enzymes that facilitate fermentation digestion in the rumen T/F

A

papillae do not secrete enzymes they are responsible for absorbing fatty acids
- fermentation is done by bacteria

97
Q

gastric digestion of carbs in pig yields is mostly

A

glucose

98
Q

the most importan source of energy for ruminants that is derived from the GIT is

A

Volatile fatty acids
- acetate, propionate and butyrate

99
Q

is the mechanism of nutrient absorption that requires the expenditure of energy

A

passive diffusion or facilitated diffusion

100
Q

gross energy - fecal energy- gaseous energy - urinary energy =

A

metabolizable energy

101
Q

maintenance energy + productive energy =

A

Net Energy

Animal Nutrition AnSc 315 (3 decks)

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