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Digestion and Metabolism - Wk 1 > nutrient requirements > Flashcards

nutrient requirements Flashcards

1
Q

feed

A

material capable of being digested, absorbed, utilized

food - human (small animals)
feeed- animal (farm animals)

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2
Q

ration

A

daily allocation of food/feed

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3
Q

nutrients

A

metabolically useful components of food

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4
Q

nutraceuticals

A

factors in feeds that influence health and disease independently of nutrient content

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5
Q

prebiotics and probiotics

A

nutritional factors to influence gut bacterial populations

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6
Q

additive

A

substance purposely put into feeds to give a disirable characteristic

color, flavor, resistance to oxidation and spolage, texture, stability

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7
Q

feeding standards

A

guidelines for the daily allowance of nutrients to meet animal requirements

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8
Q

nutrient requirements

A

tables list amounds of nutrients needed daily for different functions and also as a % of the ration

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9
Q

nutrient allowances

A

safety margin to compensate for variance in nutrient availability and in requirements between individuals

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10
Q

demonstration of adverse effects

A

on the animal when that substance is absent from the diet

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11
Q

establish a minimum requirement

A

minimal dietary amount that will maintain normal function

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12
Q

essential nutrients must be supplied in the diet

A
  • species dependent
  • vitamin C - only essential in primates, guinea pigs, fruit-eating bat, some fish & bird
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13
Q

what are balance trials

combine digestion with animal utilization

A
  • account for total losses of a nutrient from the body after ingestion of a known amount
  • collect feces, urine, and gasses
  • measure animal response
  • determine feed utilization and animal requirement
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14
Q

how do you measure animal response

A
  • weight change
  • growth, milk production, etc.
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15
Q

what is adequate nutriton - daily allowance

A
  • safety factor above requirements designed to meet the needs of 97-98% of a population of animals
  • allowances are included in feed standard guidelines
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16
Q

essential nutrients - energy sources

A
  • carbohydrates - 4.1 kcal/g
  • fats (fatty acids) - 9.4 kcal/g
  • protein (amino acids) - 5.6 kcal/g
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17
Q

essential nutrients - non energy sources

A
  • minerals
  • vitamins
  • water
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18
Q

what are macronutrients

A
  • required in large amounts in diets ( gm or kg, expressed as % of ration)
  • include: carbohydrates, protein, fat, water
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19
Q

what are micronutrients

A
  • required in smaller amounts in diets (mg or less, % or ppm of ration)
  • include; macro and micro minerals, water and fat soluble vitamins
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20
Q

what is feed intake times the concentration

A

the amound consumed each day

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21
Q

how is the concentration in diet expressed

A
  • % of diet
  • on a dry matter or as fed basis
  • ration of nutrients to energy content
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22
Q

what are energy systems

A
  • total digestible nutrients
  • digestible energy
  • metabolizable energy
  • net energy system
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23
Q

what are protein systems

A
  • crude protein
  • digestible protein
  • metabolizable protein
  • net amino acid utilization
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24
Q

what percent of gross energy intake is used for net processes

A

30%

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25
Q

what is prehension

A

intake of feed

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26
Q

what is prehension influenced by

A
  • palatability of feedstuffs
  • buccal cavity - teeth, tongue, mouth
  • social factors - animal grouping
  • availability of feed
  • frequency of feeding
  • feeding surface
  • water availability
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27
Q

what is the digestive system of carnivores

A
  • short GI tract
  • low fiber diets
  • highly digestible diets
28
Q

what is the digestive system of omnivores

A
  • enlarged cecum and large intestine
  • utilize some fiber in diet
  • varying digestibility
29
Q

what is the digestive system of herbivores

A
  • enlarged foregut or hindgut
  • extensive fiber in diet
  • low digestibility
30
Q

digestion

A

preparation of food for absorption

31
Q

digestibility

A

disappearance of food form the GI tract

32
Q

what is digestibility influenced by

A
  • ingredient selection
  • passage rate - a funciton of intake
  • frequency of feeding
  • processing and preparation
  • digestive disturbances
  • species and breeds
33
Q

how to measure digestibility

A

collection of feces
* indigestible feed residue
* endogenous fecal losses (secretion of enzymes, mucus, sloughing of intestinal cells, bacterial cell residues)

34
Q

what is energy requirement

A
  • total oxidation of carbohydrate, lipids and amino acids per day
  • include requirements for ingestion, digestion, and absorption of nutrients and excretion of waste products in addition to tissue metabolism
35
Q

how can all energy metabolism be measured

A

as heat production

36
Q

where is metabolizable energy derived from

A

oxidation of carbohydrates, fats, and amino acids

37
Q

what is resting metabolic rate (RBM)

A

energy metabolism of a resting, post absorptive subject in TN environment

38
Q

what is rate of energy a function of

A

body surface area or metabolic size

39
Q

what is direct calorimetry

A
  • measurement of heat production
  • not easy - account for all methods of heat loss
40
Q

what is indirect calorimetry

A
  • calculate heat production based on respiratory gasses measured over a unit of time
  • oxygen consumption
  • CO2 production
41
Q

what is respiratory quotient

A

ratio of carbon dioxide produced to oxygen consumed

RQ = CO2 eliminated / O2 consumed

42
Q

what is oxygen consumption

A
  • energy per liter O2 consumption
  • depends on substrate
43
Q

RQ < 0.70

A

fat utilized for energy

44
Q

RQ > 1.0

A

fat synthesized from carbohydrates

45
Q

what is the equation for resting metaboluc rate

A

70 x kgWt^0.75

46
Q

what is maintenance energy requirement

A
  • add factors for activity
  • acquiring, digesting and absorbing food
  • waste formation and excretion
  • physiologic state - lactating, growing

this is an approximation, twice metabolic rate

47
Q

what are maintenance losses of protein

A
  • urinary endogenous losses
  • scurf losses
  • fecal endogenous losses
48
Q

what is the average content of N in protein

A

16%

49
Q

what is CP

A

all nitrogenous substances in feed

50
Q

taurine

A
  • free amino acid in several tissues
  • bile, neurotranmitter, neuromodulator, retinal structure
  • essential in cats
51
Q

arginine

A
  • urea cycle
  • essentual for kittens, puppies, cats and dogs
52
Q

glutamine/glutamate

A
  • citric acid cycle, transamination reactions, NADPHm GABA
  • conditions may affect endogenous storage and synthesis
53
Q

what is the first limiting amino acid

A
  • amount of this amino acid limits performance
  • supplying more will improve performance
  • however, then another amino acid may become limiting
54
Q

what is protein quality

A
  • ability of a particular protein to supply a balanced pattern of indespensable amino acids
55
Q

what is biological value

A
  • BV = urinary N
  • the lower the urinary loss the higher the BV
  • if urinary N = 0 then BV = 1
  • lower urinary N, the lower the metabolism of amino acids for other uses
56
Q

what is the percent digestibility of protein

A

high - >80%

57
Q

how does maillard reactions reduce digestibility

A
  • excessive heating
  • nonenzymatic browning reactions
  • reaction with reducing sugars forming covalent bonds with free amino groups
  • products are indigestible
58
Q

lipids

A
  • dense energy source
  • essentual fatty acids
  • carrier for absorption of fat soluble vitamins
59
Q

what are dietary essential FA

A
  • linoleic acid
  • linolenic acid
  • arachidonic acid
60
Q

what FA come from fish

A
  • eicosapentaenoic and docosahexaenoic acids
  • highly unsaturated FA
  • important in brain and retinal function
61
Q

what is the dietary minimum requirement of lipids

A
  • 1% of diet dry matter
  • total dietary fat should be at least 1 to 2% of dry matter for absorption of fat soluble vitamins
62
Q

how digestible are lipids

A
  • > 90%
  • depends on fatty acid content
63
Q

how absorpable are lipids

A
  • polyunsaturated > saturated
  • decreases with increasing chain length
64
Q

what are the functions of minerals

A
  • structural components
  • constituents of body fluids
  • catalysts and cofactors in enzyme systems
65
Q

what are vitamins

A
  • organic compound
  • essential part of diet
  • small inclusion
  • absence causes a deficiency syndrome
  • must not be synthesized in quantities sifficient to support nomral physiologic functions
66
Q

what are the fat and water soluble vitamins

A
  • fat - A, D, E, K
  • water - B and C

Digestion and Metabolism - Wk 1 (4 decks)

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