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Veterinary medicine year 2 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are the main components of horses feed?

A

Water - clean bucket or trough
Grazing - grass
Hay- haylage or from hay net
Concentrates - bucket

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2
Q

What should be the main components of a horses diet?

A

Roughage/ forage
Give w vitamin and mineral supplementation

Fulfils psychological need to chew
Variable nutrititive value = negative

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3
Q

What are the 2 main types of roughage?

A

fresh plant matter or conserved plant matter

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4
Q

What is hay and what are its major properties?

A

Grass that is cut and dried in the summer months

High in fibre, Ca and K
Contains vit A, E and K
Lower in phosphorus
Low in starch and digestible energy

Should have less than 20% water

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5
Q

Which hay is higher in proteins?

A

Legumes - 20%
Grasses often have less than 4%

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6
Q

Compare steaming and soaking of hay

A

Soaking = submerged in water- good for horses on restricted diet

Steaming = steam chamber - good for horses w resp issues

Both cause a variable amount of WSC leaching

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7
Q

What is haylage?

A

Grass is cut and stored in oxygen limited facility
Baled with 35-40% moisture
Keeps 90% feed value of the grass
Minimal dust and spores

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8
Q

What are concentrates usually made of? EQuine

A

Seeds from cereal plants
Rice oats and barely = high in fibre as fused husk = require processing before ingestion

Concentrates are palatable and have digestible energy and starch
Low in Ca and Vitamins

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9
Q

Moisture content

A

Amount of water present in the feed

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10
Q

Dry matter

A

Material remaining after water is removed

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11
Q

What is the dry matter of the different feeds for horses?

A

Hay 85-90%
Haylage 60-75%
Concentrates 80-90%
Spring grass 30%

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12
Q

What are macronutrients?

A

Carbs
Lipids
Protein

All are organic

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13
Q

What are the main actions of the equine physiology in the digestion of CHOs?

A

Bacterial fermentation
Hydrolysed by digestive enzymes

Hydrolysable simple sugars -> monosaccharides and disaccharides

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14
Q

How is starch digested equine?

A

Starch -> glucose in SI
Rapidly fermented in hind gut
Large quantities = digestive upset

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15
Q

How are non digestibles digested by horses?

A

Mammalian enzymes
Undergo bacterial fermentation to VFAs in the LI

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16
Q

What are non digestible products for horses?

A

Cellulose
Hemicellulose
Pectin
Fructan

All fermented to VFAs

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17
Q

What is a non structural carbohydrate?

A

Hydrolysable CHO specific to horses
Water soluble, ethanol soluble or starch (enzyme )

NSC analysis is used to calc the proportion of CHO that can be directly analysed folleing extraction in water, ethanol or by enzyme hydrolysis

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18
Q

What are the fat soluble vitamins and where are they found in horses>

A

Vitamin D - synth in skin with sunlight and present in sun cured forage
Vitamin A and E - found in variable amounts in pasture and hay

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19
Q

What are the water soluble vitamins and where are they found in horses?

A

Vitamin B complex and Vit K - Synthesised by microbes in the LI

Vitamin C- Synthesised by the horse

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20
Q

What are the macrominerals - equine?

A

Calcium,
Phosphorus
Sodium
Chlorine
Magnesium
Sulphur

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21
Q

What are the microminerals - equine?

A

Cobalt
Copper
Zinc
Selenium
Iron
Iodide

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22
Q

Why are salt licks required for horses?

A

Commercial diets usually low in sodium and chloride so need ad lib access

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23
Q

How should calcium and phosphorous be balanced for horses?

A

2 parts Ca to 1 part P
Too much P will cause bone abnormalities

V important in pregnant or lactating horses and young growing horses

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24
Q

What are the 6 main stpes for ration calculation for horses?

A

BW and BCS
Workload and production
Individual
Dry matter requirements
Forage requirements
Digestible energy requirements

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25
Q

Where is BCS assessed in horses?

A

Neck
Ribs
Pelvis
Each given score out of 5

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26
Q

What individual factors may affect the ration calculation for horses?

A

Age
Physiological state
Individual preference

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27
Q

Dry matter intake should be ____% of a horses BW

A

2% never below 1.5 %

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28
Q

If a horse is doing light or moderate work then the DMI should increase to?

A

1.5-2.5% light
1.75-2.5% moderate work

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29
Q

How does HR relate to workload for horses?

A

Very heavy = 110-150
Heavy= 110
Moderate= 90
Light = 80
Maintenance= 28-44

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30
Q

What are the properties of donkeys diets?

A

Extremely efficient at digesting poor quality fibre
Low energy requirment

Lows of chewing branches
Sparse paddock w bushes and hedges
Vitamin and mineral provision via a daily balancer mixed w chaff

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31
Q

What health issues can a poor diet cause in horses?

A

Poor performance
Weight issues
Equine metabolic syndrome
Dental overgrowths
Equine gastric ulcer syndrome
Myopathy
Dysbiosis
Colic

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32
Q

What is the impact of too much grass for horses?

A

Fructans not broken down by SI so enter hind gut
Rapidly fermented -> lactic acid and VFA
Lactic acid not absorbed in hindgut or used by bacteria
Lactic acid lowers pH = leakage of endotoxin across gut wall
= laminitis

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33
Q

What are the risks of raw meat or homemade diets?

A

Vegetarian cats= no taurine or arginine
Miss out on Ca = MBD
Raw meat pathogens
Not balanced
Bioavailability of nutrition

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34
Q

What are the human health risks of raw diets?>

A

E coli
Salmonella

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35
Q

Rough grazing

A

little or no additional inputs to the common land

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36
Q

Permanent pasture

A

Land in grassland production
poorer fields with streams
lower yielding

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37
Q

Short term leys or temporary pasture

A

Part of rotation normally
Better quality land
clovers to enhance protein

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38
Q

Continuous grazing

A

few fields rather than lots of paddocks
permenant pastures over grassland
allows for selective grazing - problem of matching grass growth - animal

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39
Q

What type of field is most likely to be grazed with a continuous system?

A

Permanent pastures over temporary grass land

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40
Q

Zero grazing

A

Grass is cut and carter to animals daily
high output per hectar
High input
Risk of machine breakdown

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41
Q

Rotational grazing

A

21-28 days rotation on lots of paddocks
Spare paddocks are conserved
Can strip graze within paddocks

Allows paddocks to grow when there is no livestock feeding on there

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42
Q

Strip grazing

A

use of temporary fences to control access to fresh grazing

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43
Q

Crops grazed in the UK

A

Kale
turnips
triticale
IRG

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44
Q

Back fencing

A

Fencing off back bit of field and moving it further back to reveal fresh grass each time

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45
Q

Leader follower grazing

A

priority group graze the best grass first and follower group eat the rest after

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46
Q

Creep grazing

A

smaller animals are allowed to go from one pasture to another through openings in a fence to get better grass

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47
Q

Poaching

A

Grassland subject to mechanical damage from hooves

reduced using different entrances and exits

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48
Q

How is the dry matter of a field measured?

A

Stick ruler
Measure height of grass
into equation
Measures dry feed

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49
Q

Deferred grazing

A

removal of livestock from grassland in late august for growth of grass until november
Reduces demand for winter forage stock

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50
Q

Italian rygrass

A

Biennial
Rapid growth
High yield
low land rotation with arable crops

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51
Q

Perennial rygrass

A

High tillering capacity
High rainfall and milder winters

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52
Q

When is sward high in clover used?

A

Finishing weaned lambs
increases lamb gain
gives better performance mid to late summer

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53
Q

Benefits of herbal leys

A

Soil strucutre
Resilience in dry
Nitrogen fixation from legume species
Extends grazing season
benefits carbon sequestration
Anthelmintic properties
Biodiversity increased

54
Q

What happens around urine and faecal deposits in grazing?

A

Urine = uneven scorches in pasture
Faeces = suppresses growth of grass

55
Q

Grass silage

A

Pickled pasture
food that has been fermented

56
Q

Maize silage

A

susectible to aerobic spoilage
Made out of whole ensiled maize plants
High DM and sugar contents mean it is easy to ferment

57
Q

Whole crop ceral silage

A

harvesting whole cereal plant and store anaerobically

58
Q

Role of IgG, IgA and IgM

A

G - absorbed across git to provide systemic protection
A- mucosal protection by preventing attachment of pathogens
M- agglutination of pathogens

59
Q

How is colostrum absorbed?

A

SI-> lymphoreticular system-> blood stream

60
Q

How can FPT go wrong?

A

Cleanliness
Quality
Delivery

61
Q

What are the sources of colostrum

A

Dams colostrum
Fresh colostrum from another dam
Stored colostrum from another dam
Replacement colostrum
Colostrum from another species

62
Q

Why is the cleanliness of colostrum so important

A

Bacteria double every 20 minutes
Interference with IgG absorption

can be pasturised

63
Q

What is the cut for the brix refractometer?

A

22%

Measures protein refraction
Decent correlatation with IgG but not quantitative
Not temp sensitive

64
Q

What is ZST?

A

Indirect measure of immunoglobulin concentration in the serum

Mix with zinc sulphase and degree of turbidity is directly related to the Ig content

65
Q

Why is colostrum less important in puppies?

A

Passive immunity acquired in utero and via colostrum

66
Q

What are the targets for preruminant rearing?

A

0.8kg/d
DMI 2% BW

67
Q

How can the microbiome of a ruminant be improved?

A

Starch
Fibre

68
Q

At 2-3 weeks calves utilitse fat as …

A

Pancreatic lipase develops

69
Q

How long does it take for a calf to utilise concentrate as energy?

A

3-4 weeks

70
Q

What are the types of milk feed?

A

LIquid whole milk
Milk replacer - dired milk powder

71
Q

Dairy cow maintenance energy requirements

A

10MJ ME/day per 100kg

72
Q

Dairy cow lactation energy requirements

A

5 MJ ME/litre

73
Q

airy cow energy requirements in preganacy

A

20MJ/d at dry off
45 MJ ME/Day at calving

74
Q

What are the energy requirements for loss and weight gain in dairy cows?

A

354 MJ ME/Kg gain

-20MJ ME/kg loss

75
Q

What are the feeding systems for cows?

A

Individual feeding
Total mixed ration feeding

76
Q

How will negative energy balance affect dairy cows?

A

Reduced milk quality
Decreased fertility
Impaired immune function - mastitis

77
Q

How can negative energy balance be avoided in dairy cows?

A

Maximise feed intake pre and post calving
Formulate appropriate pre and post calving diets
Easy to overfeed cows during the dry period

78
Q

How can hypercalcaemia occur in dairy cows?

A

Suddent increase in calcium demand at calving
Hard to mobilise the stores rapidly

79
Q

How is % digestibility calculated?

A

100X (intake- faecal)/intake

80
Q

What factors affect digestibility?

A

Food composition
diet/ration composition
Preparation
Enzyme supplementation

81
Q

Lignin

A

Lignin is a complex cross linked polymer of three derivatives of phenylpropane

82
Q

What are the 3 derivateds that make up lignin

A

Coumaryl alcohol

Coniferyl alcohol

Sinaplvl alcohol

83
Q

What is crude fibre measurement split into?

A

Neutral detergent fibre
Acid detergent fibre
Modified acid detergent fibre

84
Q

What % of gross energy is made up from digestible energy?

A

45-85%

85
Q

Define the heat increment

A

The difference between metabolisable energy and net energy

86
Q

What are the trends in conversion efficiency

A

As level of production increases k decreases

because more food eaten then gut transit time decreases = less available time to extract nutrients

87
Q
  • Metabolic rate
A

Expenditure of energy per given time

88
Q
  • Basal metabolic rate
A

Energy expenditure for basic life processes tends to be predominantly used for human

89
Q
  • Fasting metabolic rate
A

Animal version of BMR generally higher then BMR as movement occurs

90
Q
  • Maintenance metabolic rate
A

The amount of energy a non productive animals requires to live

91
Q
  • Field metabolic rate
A

Includes energy required to hunt graze, socially interact and reproduce

92
Q
  • Mass specific metabolic rate
A

= metabolic intensity= metabolic rate/ kg body mass

- metabolic rate tends to be higher in small animals
- If body weight expressed as metabolic body mass = wt^0.75 then relationship is linear
93
Q

What are the 6 main categories of pig nutrition?

A

Water - 2-3kg per kg dry feed
Carbs
Fat
Protein
Minerals
Vitamins

94
Q

How are the energy requirements for pigs expressed

A

Net energy

95
Q

What influences net energy requirements for pigs?

A

weight
Genetic capacity for lean tissue or milk production
Environmental temperature

96
Q

As pigs energy density increases

A

then voluntary feed consumption decreases

97
Q

What is the role of aa from dietary proteins in pigs?

A

maintenance
muscle growth
Development of foetuses
Milk production

98
Q

How many essential amino acids do pigs have?

A

10/22
Arginine

Histidine

Isoleucine

Leucine

Lysine - limiting amino acid

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

99
Q

Role of calcium and phosphorus

A

Skeletal gorowth
Metabolic roles in growth gestation and lactation

100
Q

Sodium and chloride role

A

need the most in starter diets for pigs
Least in growing and finishing pigs

101
Q

Role of iron and copper in pigs

A

enzyme systems
Needed for HgB formation and therefore prevention of nutritional anaemia

should be supplemented in first 3 days of life

102
Q

Role of vitamin A in pigs

A

Fat soluble
Vision
Repro
Growth
Epithelial tissue maintenance
Mucous secretions

103
Q

Role of Vitamin D in pigs

A

Fat solbule
Bone growth and ossification

104
Q

Role of Vit E in pigs

A

natural antioxidant
Closely interrelated with selenium

105
Q

Role of VIt K in pigs

A

Fat soluble
Normal blood clotting

106
Q

Role of niacin in pigs

A

Component of coenzymes involved with metabolism of carbs fats and proteins

107
Q

Role of pantothenic acid

A

Component of co enzyme A- important enzyme in energy metabolism

108
Q

What are the starter feeds for pigs?

A

Pellets
Meal
Crumbs

109
Q

Why are complex starter diets better than simple starter diets?

A

COmplex contain digestible ingredients
Better facilitate weaning process and increase post weaning intake

110
Q

Weaner pig nutritional requirments

A

Net energy- 10-0.7

Crude protein - 19-22

Crude fibre - 2-3.5

111
Q

What is the average category for a weaner pig weight?

A

6-13kg

112
Q

Why are ruminants more likely to suffer mineral problems?

A

Not fed complete diets meaning they might not eat enough roughage to get feed
Usually fed at herd level
Constantly working so have high vitamin and mineral requirments

113
Q

How is feed ashed?

A

500 degrees celsius in a muffle furnace
so all carbon containing content is burnt off

Residue is just organic products

114
Q

What is acid insoluble ash?

A

mainly silica

115
Q

In ruminants, cadmium lead and arsenic are

A

toxic and non essential trace elements

116
Q

What are the clinical signs of copper deficiency in ruminants?

A
  • sway back (enzootic neonatal ataxia)
  • Hair/wool keratinisation and pigmentation
  • Bone disorders such as oesteoporosis and impaired oesteoblastic activity
  • Anaemia
  • Infertility
  • Immune function
  • Lipid metabolism and oxidative stress
  • Impaired glucose metabolism
117
Q

How does primary copper deficiency occur?

A

insufficient copper levels

118
Q

How does secondary copper deficiency occur?

A

Copper binds with dietary sulphur and iron becoming unavailable

Sulphur and molybedenum can form a complex in the rumen = thiomolybdate which attracts copper

Both are copper lock up

119
Q

What will occur if there is not enough copper in the rumen?

A

thiomolybdte can absorb into the blood and interfere with biological copper

Thiomolybdate toxicity

120
Q

How is copper absorbed in the intestines?

A

Copper can compete with cadmium iron and zinc for absorption

Unbound thiomolybdate will stop absorption of copper

121
Q

What micromolecule helps with retained placenta?

A

Selenium will help drops the placenta if the selenium levels are low
If the selenium levels are not low then it wont help

122
Q

What are the clinical signs of B1 thiamin deficiency?

A
  • Loss of appetite
  • Emancipation
  • Muscular weakness
  • Progressive dysfunction of nervous system
    • Circling, head pressing, blindness, muscle tremors
    • In poultry - paralysis and stargazing, fatty liver and kidney
  • Cerebro cortical necrosis - CNN
123
Q

Why are thiamin deficiencies rare?

A

Because B1 is widely found in food

124
Q

Define vitamin

A

Organic compounds that are required in small quantities for normal growth and maintenance of animal life

They are both water soluble and fat soluble

125
Q

Define provitamin

A

Many vitamins are consumed in the pre cursor form as non active which requires chemical change to the function as the vitamin

126
Q

What should we sample for water on farms?

A

Boreholes
Quarries
MInes
Springs
Rivers/ streams
Conserved rainwater

127
Q

What should we test for in blood samples?

A

Concentrations eg PlSe

Functional roles such as vitamin b12

Haematology - HCT, HGB, RBC

Metabolites for energy Status and liver function

128
Q

What is the role of a clinical chemistry analyser?

A
  • analyser will run at over 200 samples per hour
  • Faster with multi analyte analysis
  • Runs colorimetric assays
  • Substrates/enzymes
129
Q

How should we sample when monitoring nutrition?

A
  • Generally not interested in individuals
  • Animal samples
    • At least 6 animals per farm but preferably 10% of herd
    • At least 4 samples from each subgroup
      • Life stages such as heifers, dry, fresh, early
      • The forgotten group -in calf heifers
      • Sheep - different fields are different groups
  • Do not sample ill animals
130
Q

How can we treat mineral imbalances?

A

In feed
Direct to animal
Free access to minerals such as mineral licks
Pasture dressing
Changing environment

131
Q

What is bioavailabilitt?

A

the amount of a nutrient or vitamin available for utilisation by the animal

132
Q

What can we supplement with when bioavailability is an issue?

A

Inorganic minerals

Simple chemical compounds that are bound to something means that they escape digestion in a certain area and are absorbed via a different route

Veterinary medicine year 2 (23 decks)

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