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Nutrients(anprod) Flashcards

1
Q

chemical element or compound that aids in the support of life.

A

Nutrient

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2
Q

6 basic classes of nutrients

A

water, carbohydrates, fats, proteins, minerals, vitamins

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3
Q

it makes up the largest part of most living things.

A

water

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4
Q

the amount of water in animal bodies range from how many percent?

A

40-80%

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5
Q

Younger animals have a ______ percent of water in their bodies than older animals.

A

higher

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6
Q

Factors affecting water requirements/intakes

A

type of animal
age
environmental temperature/conditions
type of feed & preparation

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7
Q

major functions of waters in the body

A
  1. transport of nutrients
  2. major component in body metabolism
  3. body temperature regulation
  4. as buffer in various physiological equilibria
  5. aids in various physiological processes like swallowing, digestion, excretion, etc.
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8
Q

specific functions of water

A

lubricates joints
cushion of the CNS(CSF)
transport of sound in the ear
accomodation/focusing of the eyes

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9
Q

the main energy nutrients found in animal rations

A

Carbohydrates

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10
Q

made up of sugars, starches, cellulose and lignin

A

carbohydrates

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11
Q

provides energy for the body cells, and also produce the body heat that helps to keep the animal warm.

A

Carbohydrates

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12
Q

-sugars and starches
-easily digested
-referred to as nitrogen-free extract(NFE)
-come from wheat, oats, barley, rye, and sorghum

A

simple carbohydrates

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13
Q

-called fiber, are cellulose and lignin
-more difficult to digest than simple carbohydrates

A

complex carbohydrates

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14
Q

-is found mainly in roughages like hay and pasture plants
-examples are alfalfa, bromegrass, orchard grass, and blue grass

A

fiber/ complex carbohydrates

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15
Q

can digest large amounts of fiber, a high percentage of their ration is roughage

A

ruminants

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16
Q

cannot digest large amounts of fiber, their ration must be mostly cereal grains that are more easily digested

A

simple-stonached animals like equine

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17
Q

functions of carbohydrates in animal nutrition

A
  1. as main source of energy
  2. as components in the formation of body regulators
  3. as substrate for formation of glycogen and synthesis of body fats (stored energy)
  4. accessory functions: as source of nutrients for production of animal products
  5. as bulk factors: source of fibers
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18
Q

common carbohydrates important in animal nutrition

A

A. monosaccharides
B. disaccharides
C. polysaccharides

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19
Q

are simple sugars and the fundamental unit is glucose

A

monosaccharides

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20
Q

under monosaccharides pentoses(five carbon atom sugars)

A
  1. L-arabinose
  2. D-xylose
  3. D-ribose
  4. D-xylulose and D-ribulose
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21
Q

under monosaccharides (hexoses) six carbon atom sugars

A
  1. glucose
  2. fructose
  3. galactose
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22
Q

formed from two molecules of monosaccharides

A

disaccharides

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23
Q

examples of disaccharides

A

sucrose
maltose
lactose
cellubiose

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24
Q

combination of several units of glucose

A

polysaccharides

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25
Q

examples of polysaccharides

A

starch
glycogen
cellulose
hemicellulose

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26
Q

chemically composed of carbon, hydrogen, and oxygen

A

fats and oils

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27
Q

they contain more carbon and hydrogen atoms than do carbohydrates, for this reason, the energy value of fats is higher than that of carbohydrates

A

fats and oils

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28
Q

have 2.25 times the energy value of carbohydrates

A

fats

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29
Q

are solid at body temperature

A

fats

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30
Q

are liquid at body temperature

A

oils

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31
Q

in animal nutrition, both fats and oils are commonly referred to as ____

A

fats

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32
Q

are easily digested by animals. they provide energy and body heat, they also carry the fat-soluble vitamins that are in the feed

A

fats

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33
Q

addition of fats to animal feeds ________ the energy level in the diet.

A

increases

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34
Q

fats may also be added to improve the ____, _____, and _____ of the feed

A

flavor, texture and palatability

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35
Q

added fat reduces any dustiness of the feed. fats are soluble in ____ and other organic solvents

A

ether

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36
Q

_____is used in feed analysis to extract the fat from the feed. therefore, the dissolved substances(fats) are called ether extract.

A

ether

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37
Q

functions and importance of lipids

A
  1. serve as a condensed reserve of energy & source of essential fatty acids
  2. structural elements of the tissues
  3. essential for various reactions in intermediary metabolism
  4. as carrier of the fat-soluble vitamins
  5. add palatability and reduce dustiness in feeds
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38
Q

-basic components of most lipids, which combine with glycerol to form fat or triglyceride

A

Fatty Acid

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39
Q

types of fatty acids

A

satured fatty acids
unsaturated fatty acids

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40
Q

contains no double bonds

A

saturated fatty acids

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41
Q

examples of saturated fatty acids

A

butyric, caproic, caprylic, lauric, myristic, palmitic, and stearic

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42
Q

contains one or more double bonds

A

unsaturated fatty acids

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43
Q

examples of unsaturated fatty acids

A

palmitoleic
oleic
linoleic
linolenic
arachidonic

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44
Q

Linoleic, linolenic, and arachidonic acids apparently cannot be synthesized by animals or at least not in sufficient amounts to prevent effects, thus must be supplied in the diet

A

Essential Fatty Acids(EFA)

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45
Q

-has been recently receiving considerable attention with regards to their importance in human and animal diets

A

Omega 3 FA

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46
Q

three main omega-3 fatty acids are:

A

alpha-linolenic acid(ALA)
eicosapentaenoic acid(EPA) and
docosahexaenoic acid(DHA)-sardines

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47
Q

-esters formed by the reactions of a glycerol and 3 molecules of Fats and Oils

A

triglycerides

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48
Q

consists of glycerol esterified with long chains FA and phosphoric acid, and nitrogen base

A

phospholipids

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49
Q

phospholipids are essential components of:

A

a. animal cell membranes
b. lipid transport in the plasma
c. essential for proper digestion and absorption of fats

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50
Q

-large group of compounds in plants and animals

A

steroids

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51
Q

steroids includes:

A

a. sterols
b. cholesterol
c. ergosterol
d. 7-dehydeocholesterol
e. bile acids
f. steroid hormones

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52
Q

usually serves as the precursor of most of these steroids

A

cholesterol

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53
Q

plant derived precursors of vitamin d

A

ergosterol

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54
Q

animal precursor of vitamin d

A

7-dehydrocholesterol

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55
Q

derivatives of cholesterol, synthesis in the liver and are major components of bile that aid in emulsification of fats in the small intestine

A

bile acids

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56
Q

synthesized from cholesterol primarily at the sites of testis

A

androgen

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57
Q

synthesized from cholesterol primarily at the sites of ovary

A

estrogen

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58
Q

synthesized from cholesterol primarily at the sites of adrenal cortex

A

glucocorticoids and mineralocorticoids

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59
Q

-organic compounds made up of amino acids.
-supply material to build body tissues

A

proteins

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60
Q

-contain carbon, hydrogen, oxygen, and nitrogen. some also contains sulfur, phosphorus, and iron

A

amino acids

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61
Q

how many amino acids are considered to be essential for swine

A

ten

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62
Q

how many amino acids are considered to be essential for poultry

A

fourteen

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63
Q

functions of proteins and amino acids

A
  1. basic structural material in all vital organs, muscles, skin, connective tissue, hair, hoof, horn, etc.
  2. essential for animal’s growth and development & fetal development
  3. necessary for tissue maintenance and repair
  4. required for meat, milk, egg, and wool production
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64
Q

types of amino acids

A

-essential AA
-non-essential AA

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65
Q

known also as dietary essential or indispensable AA

A

Essential AA

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66
Q

-needed by the animal and cannot be synthesized fast enough to meet the body’s requirement and therefore must be supplied in the feed protein or diets

A

essential AA

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67
Q

essential amino acids includes:

A

phenylalanine, valine, tryptophan, methionine, arginine, threonine, histidine, isoleucine, leucine, lysine

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68
Q

known also as dietary non-essential or dispensable AA

A

non-essential amino acids

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69
Q

needed by the animal but can be formed from other AA by the animal and so does not have to be present in the protein of feeds

A

non-essential amino acids

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70
Q

non-essential amino acids includes

A

alanine, aspartic acid, citrulline, crystine, glutamic acid, glycine, hydroxyproline, proline, serine, tyrosine

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71
Q

are considered to be good-quality proteins since they usually contain a good balance of the essential amino acids

A

animal protein sources

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72
Q

are usually thought of as poor quality proteins because they often lack some of the essential amino acids

A

plant protein sources

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73
Q

often used in commercial feeds include linseed meal, soybean meal, cottonseed meal, and dehydrated alfalfa meal

A

plant protein sources

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74
Q

often used are meat meal, fish meal, condensed fish solubles, dried whey, casein, dried milk albumin, and dried skim milk

A

animal protein sources

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75
Q

when animals do not receive sufficient protein or the amount of essential amino acids is insufficient, there will be severe consequences.

A

protein deficiency

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76
Q

inorganic materials needed in various amounts by animals, it contains no carbon thus, if a feed were completely burned, the ash that was left would be the mineral content of the feed

A

minerals

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77
Q

provide material for the growth of bones, teeth, and tissue. They also regulate many of the vital chemical processes of the body. they aid in muscular activities, reproduction, digestion of feed, repair of body tissues, formation of new tissue, and release of energy for body heat

78
Q

if there is a lack of a certain mineral in an animal’s ration, this is called a _____

A

deficiency

79
Q

minerals are divided into two groups

A

major minerals and trace minerals

80
Q

are those needed in large amounts

A

major minerals

81
Q

are those needed in small amounts

A

trace minerals

82
Q

the ratio of calcium to phosphorus in swine rations should ______

A

not be greater than 1.5 to 1

83
Q

the ratio of calcium to phosphorus for ruminants ____

A

can be as high as 7 to 1

84
Q

trace minerals that are necessary for animals include

A

potassium, sulfur, magnesium, iron, iodine, copper, cobalt, zinc, manganese, boron, molybdenum, fluorine, and selenium

85
Q

general functions of mineral elements

A

a. as contituents of various tissues, tissue growth and repair
b. serve as body regulators or for producing body regulators
c. accessory functions

86
Q

classifications of minerals

A
  1. macrominerals
  2. microminerals
87
Q

-required relatively large amounts
-amounts required or present are usually expresses conveniently on a percentage basis
-calciun, phosphorus, sodium, chlorine, potassium, magnesium, sulfur

A

macrominerals

88
Q

also referred to as trace minerals
-required by animals in very minute amount
-requirements and amounts are usually expresses as PPM or milligram per kilogram
-iron, copper, cobalt, iodine, manganeses, zinc, selenium, molybdenum, fluorine

A

microminerals

89
Q

-closely related to phosphorus in metabolism
-consists over 70% in the ash of the body
-adequate Ca and P depends on the following:
•sufficient supply of Ca and P
•Ration between Ca and P
•presence of vitamin D

90
Q

functions of calcium

A
  1. bone and teeth formation
  2. muscle contraction
  3. nerve impulse transmission & neurological excitability
  4. plasma Ca and the ECF function in normal blood clotting
  5. activation of enzymes
  6. effect on membrane permeability
91
Q

hormones that regulates calcium

A
  1. parathormone (PTH)
  2. calcitonin
92
Q

-secreted by parathyroid gland, mobilizes Ca from the bones when needed, increases blood calcium

A

parathormone(PTH)

93
Q

secreted by thyroid gland, decreases the rate of Ca mobilization from the bone, decreases blood calcium

A

calcitonin

94
Q

defieciency in calcium

A
  1. rickets in young
  2. osteomalacia or osteoperosis in older animals
  3. post parturient paresis in lactating mammals(milk fever)
  4. eclampsia
  5. cage layer fatigue, decreased egg production and abnormal shell formation
95
Q

functions of phosphorus

A
  1. structural-approximately 80% of the body P is in bones and teeth
  2. as component in protein in soft tissues, genetic materials, energy compounds
  3. as buffer in the ECF and anion in the ICF
  4. role in energy and fat metabolism
  5. milk and egg production
96
Q

deficiency in phosphorus

A

basically similar to Ca and or vit. D deficiency

97
Q

occurs largely in the fluids and soft tissues

A

sodium, chlorine and potassium

98
Q

functions of sodium, chlorine, and potassium

A
  1. maintenance of osmotic pressure and acid-base balance
  2. control in the passage of nutrients into the cells
  3. water metabolism in general
99
Q

Na and Cl are usually provided as common salt and functions in:

A
  1. formation of digestive juices
  2. control of body fluid concentration
  3. control of body fluid pH
  4. nerve and muscle activity
100
Q

-closely associated with Ca and P both in distribution and metabolism
-approximately 2/3 of the body Mg is in the skeleton, the rest, distributed in fluids and soft tissues

101
Q

functions of magnesium

A
  1. component of teeth and bone
  2. necessary for many enzyme systems, particularly those associated with phosphate from ATP to ADP
  3. plays a role in carbohydrate metabolism
  4. necessary for the proper functioning of the nervous system
102
Q

deficiency in magnesium

A

-hypomagnesemic tetany, magnesium tetany “grass tetany”, grass staggers, lactation tetany

103
Q

lactation tetany characterized by:

A

hyperexcitability, incoordination, muscle twitching, labored breathing, rapid pulse, convulsion and frequently death

104
Q

sulfur as component of:

A

-amino acids
-vitamins
-hormone
-bile acids
-cartilage

105
Q

-most are present as iron-porphyrin nucleus(heme) in the hemoglobin
-essential for oxygen transport and utilization and metabolic reactions
-absorbed primarily in the small intestine and partly in the stomach

106
Q

are storage compounds of iron and may be found in the liver, kjdney, spleen, and bone marrow

A

ferritin and hemosiderin

107
Q

deficiency symptoms of iron

A
  1. poor growth
  2. lethargy
  3. pale mucous membrane
  4. increase heart and respiratory rate
  5. decreased resistance to diseases
108
Q

deficiency in iron

A

-animals develop anemia of the hypochromic, microcytic type
-affected new born piglet shows spasmodic labored breathing(thumps), pale eyelids, pale eyelids, ears, nose, and mucous membrane, and flabby, wrinkled skin

109
Q

copper is important in:

A
  1. iron absorption and metabolism
  2. essential both in HB synthesis and RBC maturation
  3. integral parts of cytochrome C oxidase, uricase, diamine oxidase and ascorbic acid oxidase (metalloenzymes)
  4. important in osteoblastic activity and normal collagen/elastin/keratin/formation for normal bone formation, hair and wool growth
110
Q

deficiency symptoms in copper

A

-weakness at birth
-depressed growth
-impaired reproduction anemia
-bone abnormalities with lameness and swelling of joints
-bleaching of hair or depigmentation of colored hair and black wool
-diarrhea, enzootic ataxia in lambs, kid lamb and calves

111
Q

-most are present in the thyroid gland

112
Q

significance function of iodine

A

production of thyroxins

113
Q

deficiency of iodine

A
  1. goiter in young animal
  2. hairlessness at birth
  3. weakness or death of newly born
  4. bloats
  5. thick skins/ puffy necks
  6. infected navels especially in foals
114
Q

important component of vitamin b12
(cyanocobalamin)

115
Q

deficiency of cobalt shows (general malnutrition)

A
  1. poor appetite
  2. unthriftiness
  3. weakness
  4. anemia
  5. deceased fertility
  6. slow growth
  7. decreased milk and wool production
116
Q

-concentrated in the epidermal tissues such as the skin, hair, and wool
-promotes general thriftiness and growth, wound healing and hair & wool growth

117
Q

deficiency of zinc in swine

A

paraketosis
diarrhea
scabbing

118
Q

deficiency of zinc in chicken

A

slow growth, shortening and thickening of the long bones and poor feathering

119
Q

are trace organic compounds, needed only in minute amounts by animals

120
Q

2 groups of vitamins

A

Fat-soluble and Water-Soluble

121
Q

Includes vitamins A, D, E and K, can be stored in the body

A

Fat-soluble Vitamins

122
Q

Includes Vitamin B1, B2, B3, B5, B7, B12 and Vitamin C, cannot be stored in the body

A

Water-soluble Vitamins

123
Q

Differences of Fat soluble and Water Soluble Vitamins

A

-FSV can come as a provitamin(precursor) while WSV have no precursor
-FSV can be stored in the liver while WSV cannot be stored and pass out with water excreted by body
-FSV are excreted via feces while WSV are excreted via urine
-FSV are absorbed associated with fats while WSV are absorbed in SI by simple process
-FSV are composed of C, H, O while WSV are composed of C, H, O, and S, Co, and N

124
Q

Principal form of importance is retinol

125
Q

Importance of Vitamin A

A
  1. Necessary for growth, health and life of higher animals
  2. Essential for health of epithelial cells and maintenance of mucous membrane
  3. Functions in vision/ eyesight
  4. Bone formation
  5. Normal disease resistance
126
Q

How many IU/kg BW per day is the required vitamin A for animals

127
Q

Signs of deficiency in Vitamin A

A

Slow growth
Eye lesion
Night blindness to togal blindness
Reproductive disorder
Rough hair coat
Muscular incoordination
Lowered resistance

128
Q

Extreme high levels of vitamin a may result to

129
Q

Sources of Vitamin A

A

Fish oils and liver
Milk fat
Egg yolk
Liver
Fresh green herbage
Yellow corn

130
Q

Also known as antirachitic factor

131
Q

Most prominent factors of Vitamin D

A

Ergocalciferol and Cholecalciferol

132
Q

Derived from plant steroid precursor-ergosterol

A

Ergocalciferol

133
Q

Precursor 7 dehydrocholesterol exclusively from animal products

A

Cholecalciferol

134
Q

Functions of Vitamin D

A

Absorption of Calcium
Calcium and Phosphorus metabolism
Generally elevates plasma Ca and P to a level that will support normal bone mineralization as well as other body functions

135
Q

Deficiency in vitamin D

A

-rickets
-osteomalacia
-in poultry, lower growth rate, egg production and hatchability

136
Q

Compounds with Vitamin E activity

A

Tocopherol and Tocotrienols

137
Q

Functions and Importance of vitamin E

A

-antioxidant
-involved in membrane structure and prostaglandin synthesis
-blood clotting
-disease resistance
-control in the biosynthesis of DNA
-protection from toxic heavy metal elements

138
Q

Deficiency in Vitamin E

A

-Poor growth
-Muscular dystrophy or white muscle disease
-reproductive failure or infertile
In poultry:
-exudative diathesis
-encephalomalacia or crazy chick disease
-muscular dystrophy

139
Q

Sources of Vitamin E

A

-vegetable oils
-cereal products
-eggs
-liver
-legumes
-green plants

140
Q

Group of Quinone compounds having an antihemorrhagic effects

141
Q

Basic molecules having several isomers

A

Naphthoquinone

142
Q

Vitamin K1-extracted from plant materials

A

Phylloquinone

143
Q

Vitamin K2-synthesized in the liver or by bacterial fermentation

A

Menaquinone

144
Q

Vitamin K3-synthetic vitamin k and the simplest form

145
Q

Importance of Vitamin K

A

-blood clotting
-synthesis of prothrombin II, proconvertin VII, christmas factor IX, and stuart-power factor X

146
Q

Deficiency signs of Vitamin K

A

-prolonged clotting time
-impairment of blood coagulation
-multiple hemorrhages

147
Q

Sources of vitamin K

A

Fresh dark green vegetables- major source of phylloquinones
Menaquinones from bacterial flora

148
Q

Vitamin b1

149
Q

Importance of vitamin B1

A

Essential co-enzyme in energy metabolism
Mechanism of action in the nervous tissue

150
Q

Deficiency Signs of Vitamin B1

A

Poor growth
Slow growth
Weakness
Hyperirritability

151
Q

Classic disease in birds

A

Polyneuritis

152
Q

Sources of Vitamin B1

A

-cereal grains and their by-products
-soy bean meal
-peanut
-brewer’s yeast

153
Q

Vitamin B2

A

Riboflavin

154
Q

Importance of vitamin b2

A

-required as part of many enzymes essential to utilization of carbs
-forms the flavoproteins, fats and protein
-act as intermediaries in the transfer of electrons in biological oxidation reductase reactions

155
Q

Common signs of deficiencies in vit b2

A

-decreased growth rate
-lower feed efficacy

156
Q

Typical signs in pig and poultry (vit b2)

A

Pig- dermatitis and leg troubles
Poultry- curled toe paralysis

157
Q

Sources of vit b2

A

-green plants, fungi, yeast and some bacteria
-green leafy vegetables and forages

158
Q

Vitamin b3

A

Niacin (nicotinamide and nicotinic acid)

159
Q

Niacin

A

is an important component of NAD and NADP

160
Q

Deficiency symptoms of vit b3

A

In pig-digestive disorder, dermatitis, anorexia, and retarded growth
In poultry-black tongue
In human-pellagra

161
Q

Sources of vit b3

A

-foods of both plant and animal origin
-animal and fish by products
-distiller’s grain and yeast
-distillation and fermentation
-certain oil meals

162
Q

Vitamin B6

A

Pyridoxine

163
Q

3 group of compounds in vit b6

A

-pyridoxol (pyridoxine), pyridoxal, and pyridoxamine

164
Q

Importance of vit b6

A

-play essential role in the interaction of amino acids, carbs, and fat metabolism and the energy producing TCA cycle
-participates in the synthesis of epinephrine and nonepinephrine, incorporation of Iron in hemoglobin synthesis, and formation of antibodies

165
Q

Signs of deficiency in vit b6

A

-retarded growth
-dermatitis
-epileptic-like convulsion
-anemia
-partial alopecia

166
Q

Sources of vit b6

A

-muscle meat
-liver
-vegetable
-whole grain cereals and by products
-nuts

167
Q

Vitamin B5

A

Pantothenic acid, Pantothenate

168
Q

Vit b5 is found in 2 enzymes:

A

-coenzyme a
-acyl carrier protein

which are involved in many CHO, fat and protein metabolism

169
Q

Deficiency in vit b5

A

In pigs: goose stepping
In poultry: egg production and hatchability may be reduced

170
Q

Sources of vit b5

A

Peanut meal
Cane molasses
Yeast
Rice bran
Green leafy plants
Wheat bran
Brewer’s yeast
Fish soluble
Rice polishing

171
Q

Vitamin H

172
Q

Importance of vitamin h

A

-essential coenzymes in CHO, fat, protein metabolism
-involved in conversion of CHO to protein and vice versa
-conversion of protein and CHO to fat
-catalyze the action of vitamin b and c
-importance for normal function of thyroid and adrenal glands, reproductive tract, and the nervous system

173
Q

Deficiency in vitamin h

A

Severe dermatitis

174
Q

Sources of vitamin h

A

-oilseed meals and dried yeast
-corn, wheat, other cereals, meat and fish
-intestinal microflora

175
Q

Vitamin B2

A

Folacin or folic acid

176
Q

Importance of folacin

A

-transfer of single carbon units in various biochemical reaction
-maintain the immune system

177
Q

Deficiency of folacin in animals produces

A

-blood disorder like macrocytic anemia, leukopenia, affected chicks, poor growth, poor feathering, anemic appearance and perosis

178
Q

Sources of folacin

A

-rumen fermentation products
-feeds

179
Q

Vitamin B12

A

Cyanocobalamin

180
Q

Vitamin B12 contains ___% of cobalt?

181
Q

Natural occuring forms of vitamin b12

A

Adenosylcobalamin
Methylcobalamin

182
Q

Is not a natural form but is the most widely used form because of its relative availability and stability

183
Q

Importance of vit b12

A

-essential parts of several enzyme systems
-metabolically related to choline, methionine, and folacin
-to promote rbc synthesis
-to maintain NS integrity

184
Q

Other functions of cyanocobalamin(vit b12)

A

-synthesis of purine and pyrimidine
-transfer of methyl groups
-formation of protein from AA
-CHO and fat metabolism

185
Q

Sources of Vitamin B12

A

-by microbial synthesis
-meat, liver, kidney, milk, eggs, and fish

186
Q

Vitamin C

A

Ascorbic acid or antiscorbutic factor

187
Q

Vitamin C occurs and changes into 2 forms

A

Ascorbic acid-reduced form
Dehydroascorbic acid-oxidized form

188
Q

Least stable of all the vitamins(easily destroyed)

A

Vitamin B12

189
Q

Functions of Vitamin C

A

-related to its reversible oxidation and reduction properties
-involved in collagen biosynthesis
-related to several metabolic reactions
-interrelationship with other vitamins
-immunity
-anticarcinogenic
-reproduction

190
Q

Deficiency symptoms in vitamin c

A

-capillary fragility as in scurvy and hemorrhages
-periodontal disease
-failure of wounds to heal
-gum and bone changes

191
Q

Main sources of Vitamin C

A

Fruits and vegetables
Liver and kidneys and small quantities in meat

Animal Production (3 decks)

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