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Level 3 extended diploma animal management > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is dry matter

A

Food substance without any moisture

Product left once the water has been removed

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2
Q

Factors influencing dry matter needed

A 
Age 
Body condition 
Dentition 
Health problems 
Weight 
Gender 
Life stage
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3
Q

How to calculate dry matter

A

100- moisture content

Nutrient content divided by step one answer x 100= dry matter content of nutrient

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4
Q

Examples of dry matter calculations

A

100-8 =92. 20 divided by 92x 100= 21.74

100-8 =92. 5 divided by 92x 100= 5.43

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5
Q

What is metabolisable energy

A

Total potential energy after we account for energy lost in waste products

Proteins 3.5kcal
Fats 8.5 kcal
Carbohydrates 3.5kcal

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6
Q

How to calculate metabolisable energy

A

10[( 3.5x protein content) + (8.5x fat content) + (3.5x carbohydrates)]

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7
Q

Examples of metabolisable energy

A

10 [(3.5x 19) + (8.5x 10) + (3.5x 11)]
10x 66.5+85+38.5
10x 190= 1900
1.9kcal

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8
Q

What is RER

A

This is the measure of energy required by an animal in a thermometer neutral environment 12 hours after eating

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9
Q

How to calculate RER

A

Animals 2kg or over- (30 x weight in kg) +70

Animals under 2kg- 70 x (weight of the animal in kg to the power of (0.75)

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10
Q

Examples of RER calculation of an animal over 2kg

A

30 x 6 =180

180+ 70 =250kcal

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11
Q

Examples of a RER calculation for animals under 2kg

A
  1. 5 to the power of (0.75)= 0.6 rounded up

0. 6 x 70= 42kcal

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12
Q

What is gross energy

A

It is all the energy within feed products before accounting for losses due to normal digestive and metabolic functions

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13
Q

How is gross energy determined

A

Determined by measuring the amount of heat produced when food products are oxidised in a bomb calorimeter

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14
Q

What are carbohydrates

A

Molecules made up of carbon hydrogen and oxygen atoms. They are an important source of energy

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15
Q

What are monosaccharides

A

Often called simple sugars. They include glucose galactose and fructose. These are absorbed quickly and easily by the body after eating. Glucose is the main source of energy and most carbohydrates are broken down into glucose during the digestion process. Monosaccharides are found naturally in fruit and honey

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16
Q

What are disaccharides

A

Two monosaccharides can combine to create a disaccharide for example sucrose, lactose and maltose.

Sucrose is made from glucose and fructose
Lactose is made from glucose and galactose
Maltose is made from glucose molecules

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17
Q

What are polysaccharides

A

Many monosaccharides joined together, also known as complex carbohydrates. They include starch, glycogen and cellulose.

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18
Q

Starch

A

Found in lots of foodstuff such as rice cereals grains and bread. It is made from a form of glucose called alpha glucose it is broken down into glucose during digestion but because it is a complex carbohydrate the process takes much longer

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19
Q

Glycogen

A

Is created in the body from glucose and is essentially a store of energy. When the body needs energy it can draw upon its glycogen store and break it down into glucose

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20
Q

Cellulose

A

Made from beta glucose. Makes up the cell walls in plants. It cannot be digested by humans and most animals however ruminant animals have a chamber in their stomach containing bacteria and Protozoa that can break this cellulose into fatty acids which is then digestible. Cellulose is the main source of energy for ruminants. For other animals cellulose is still useful as it ascots as a source of dietary fibre

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21
Q

Proteins

A

Very long chains of 50 or more amino acids. Proteins can be used by the body as a source of energy if other sources have run out. Excess protein is not stored in the body however it is converted into urea and excreted from the body in urine

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22
Q

What are peptides

A

Combination of two or more amino acids

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23
Q

What are dipeptide

A

Specific term for when two amino acids combine

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24
Q

What are polypeptides

A

When three or more amino acids combine

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25
Amino acids
There are 21 different amino acids which make up proteins that humans and animals need. Proteins are the workhorses of the body and perform many different functions at a cellular level
26
Fats and pipes
A group of molecules known as fatty acids consists of long chains of hydrogen and carbon atoms arranged in different ways. Fatty acids chemically combine with a molecules called glycerol to form fats
27
What is a lipid
Lipid is sometimes used as an interchangeable term with fat. Lipid is a broader term that includes fatty acids as well as fat
28
unsaturated fats
Fats are classed as saturated or unsaturated. UnSaturated fatty acids have at least on double bond between carbon atoms and are liquid at room temperature and are usually found in vegetable products and fish
29
Saturated fats
These have no double bonds between the carbon atoms and are solid at room temperature. They are usually found in meat and dairy products
30
Fats
They are a concentrated form of energy and can be stored under the skin. They are essential to the absorption of vitamins A D E and K. Fats provide insulation for animals and protects their internal organs for external Impacts
31
What is arachidonic acid
An essential fatty acid that cats are unable to synthesis
32
What is essential fatty acids
Fatty acids necessary for life that a species cannot make themselves
33
Water
Water does not provide any nutrition for animals however it is essential for animals life as it provides a medium in which chemical reactions can take place Delivers nutrients to the body cells Is used to flush toxins away from the body Regulates body temperature
34
Energy- carbohydrates
Go to source of energy. Most carbohydrates are Broken down through digestive processes into glucose. Which is then absorbed into the bloodstream. Cellulose however is only digested by ruminants and hindgut fermenters
35
Energy- protein
If carbohydrates and fat are not available then the body can obtain energy from protein
36
Energy- fat
The body can call upon site fat reserves as an alternative source of energy. However it takes longer than carbohydrates to process
37
Energy- vitamins and minerals
these are not sources of energy but their presence can help release energy from the other sources
38
Growth and repair- carbohydrates
Not directly involved with the growth and repair however a diet deficient in carbohydrates will spruce as a fuel and thus inhibit growth and repair indirectly
39
Growth and repair- protein
Crucial for growth of young animals and for the on going repair to cells necessary in adults
40
Growth and repair- fat
No role in growth and repair
41
Growth and repair- vitamins and minerals
Play important roles in the growth and repair of the body
42
Storage and insulation- carbohydrates
Stored in the form of glycogen in the liver and muscles
43
Storage and insulation- protein
Protein cannot be stored in the body
44
Storage and insulation- fats
Fat is stored in cells under the skin and around muscles. They act as a shock absorber for organs and also provide insulation
45
Storage and insulation- vitamins and minerals
Fat soluble vitamin A D E K are stored in the liver, this means that too much of these vitamins in the diet can cause liver damage. Water soluble vitamins are not stored in the body so dietary sources need to be regular. Body gets rid of any excess. Minerals are stored within the structure of the body itself for instance the skeleton contains most the calcium in the body. The liver is also a storage site for some minerals e.g. iron and copper
46
Consequence of consuming too much- carbohydrates
As an energy source the body will convert and store unused carbohydrates as fat. This can lead to putting on weight and obesity which leads to a range of health problems
47
Consequence of consuming too much- protein
Can lead to problems with the kidney
48
Consequence of consuming too much-fats
The body will store unused fat which can lead to putting on weight and obesity
49
Consequence of consuming too much- vitamins and minerals
Water soluble vitamins are excreted from the body. Fat soluble vitamins are stored in the body and overdosing on those can lead to liver problems. As the body will store mineral in its structure as well as the liver, excessive consumption of any mineral will lead to health problems
50
What is the mucosa
The innermost layer of the intestinal wall
51
Intestines
Consists of long coiled tubes that run from the stomach to the anus. There are three parts to the intestine. The Small intestine which absorbs nutrients from food, the large intestine which absorbs water from the food and the rectum where the stools formed that need to be excreted
52
Mucosal ducts and glands
These are located on the innermost part of the intestine and their role is to generate mucous that covers the internal surface of the intestines
53
Villi
The inner surface of the intestine is made up of finer like projections called villi which increased the surface area in contact with the contents of the intestine. The villi contain many minute blood capillaries. Nutrients are absorbed through the villi into these blood vessels and from there enter the blood stream
54
Lacteals
The villi also contain lymphatic capillaries known as lacteals who’s job is to absorb fat and fat soluble vitamins and eventually transport these into the blood stream. The lymph system is also there to fight infection from microorganisms
55
Muscle layers
There are two different layers of muscle surrounding the mucosa. The first is a circular layer of muscle that forms a ring around the intestine. The second layer is a muscle arranged longitudinally along the length of the intestine. The contractions of these muscles cause food to move through the intestine
56
Serosa
Smooth membrane that surrounds the intestine. It secretes a substance called serous that helps reduce friction from the muscle movement
57
Monogastric stomach
Means a stomach that only has one chamber.
58
What are the key organs of a monogastric digestive system
``` Tongue Salivary glands Gastrointestinal tract consisting of mouth, oesophagus, stomach, small intestine, large intestine The pancreas Liver glass gall bladder ```
59
Dentition
Digestive system starts with food entering the mouth where it is broken down mechanically by the teeth and chemically by the saliva. Different animals have different arrangements of teeth according to the food they have evolved to eat.
60
Carnivore teeth
Shaper canine teeth and incisors
61
Herbivores teeth
Prominent canine teeth and broad flat molar teeth which turn up plants
62
Enzymes
A particular rule of protein that speeds up chemical reactions they are critical to the breakdown of food
63
Mouth- enzymes
Tongue transmits taste sensations to brain which causes salivary gland to produce saliva which contains enzymes. Amylase which breaks down carbohydrates is in the saliva
64
Salivary gland enzymes
The salivary glands produce amylase which he’ll the breakdown of carbohydrates and lubricate the food before going down the oesophagus
65
Stomach enzymes
Pepsin is produced in the stomach and helps the break down of protein
66
What feed types can encourage unwanted feeding behaviours
Fresh food and muesli mix
67
What should be provided to ensure that an animal is receiving a balanced diet and removes the elements of choice
Dry food | Pellet and kibble based diet

Level 3 extended diploma animal management (9 decks)

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