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ANSC 212 > Nutrition and feeds > Flashcards

Nutrition and feeds Flashcards

1
Q

nutrient

A

substance that must be supplied in the diet of an animal to permit normal life processes

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2
Q

nutrition

A

the science that deals with food/feed and the nutrients it contains

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3
Q

diet

A

feed stuff or a mixture of feed stuff

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4
Q

ration

A

daily allotment (amount of things in the diet) of the diet

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5
Q

what is ad libitum (ad lid)

A

as much as desired to ones fill with out restriction

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6
Q

what is As and DM

A

-as is as fed
-DM is dry matter

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7
Q

what kind of requirements is nutrition specified on

A

DM basis

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8
Q

how do you calculate the DM %

A

dry/wet x 100= DM

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9
Q

what is the precent of DM in typical forage

A

silage 30-50
hays 85-90
grains 90

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10
Q

how would you calculate the amount of DM a cow would need per day

A

-cow weight (1500 LBS) x 2.3% BW = (35.5 LBS) dry matter intake
-ex ration is 65% DM
-1500LBS/0.65=53.1LBS as feed

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11
Q

what are the top 6 influences of forage quality (greatest to least)

A

-maturity at harvest
-crop species
-harvest and storage
-environment
-soil fertility
-variety

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12
Q

what are some factors that can come intoplay when determining if a feed is good

A

-what animal is this going to
-based on the quality what quantity do we feed
-can we improve the quality
-are we blending this with other ingredients
-

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13
Q

can you assess a forage based on one nutrient

A

no

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14
Q

what are nutrients

A

-energy
-protein
-fatty acids
-minerals
-vitamins
-water

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15
Q

where does energy come from

A

carbohydrates, proteins, lipids

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16
Q

where do proteins come form

A

nitrogen containing feed
true protein vs non-protein nitrogen

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17
Q

what is the macro-minerals and micro-minerals

A

-macro (% of DM)
-micro (ppm)

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18
Q

what are nutrients required for

A

maintenance or production

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19
Q

what do we feed for

A

-body maintenance and repair
-mobility
-warmth (10-30% inc)
-pregnancy and lactation
-growth (10-20% inc for bred heifers)

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20
Q

what is the main objective of an intermediary metabolism

A

to maintain a steady supply of ATP

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21
Q

how is ATP obtained

A

by oxidizing metabolic fuels

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22
Q

what is energy

A

the potential to preform work
(body functions to keep animal alive, production: growth, lactation, etc)

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23
Q

how is energy released

A

form the oxidation of carbohydrates, fats, proteins

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24
Q

where is energy not obtained form

A

-water, vitamins, or minerals

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25
Q

what is a calorie

A

amount of heat required to raise the temp of 1 gram of water 1 degree c

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26
Q

1kilocalorie=?calories

A

1000

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27
Q

1cal=? joules

A

4.186J

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28
Q

what are some sources of energy loss

A

feces, urine, gas, and heat loss

29
Q

what in the diet is requires in the larges amounts

A

energy
usually most limiting nutrient in ration
most costly to supply

30
Q

explain the energy flow diagram

A

-gross energy
fecal e loss (30%)
-digestible energy
gas(5%) urinary(5%) energy loss
-metabolizable energy
heat increments (20%)fermentation and nutrient metabolism
-net energy

31
Q

what does net energy go toward

A

maintenance
production
lactation

32
Q

what are carbohydrates composed of

A

C,H,O

33
Q

what are the most abundant compounds found in nature

A

cellulaose: 80-100 billion tons annually

34
Q

what is the main organic compound found in feeds

A

carbohydrates

35
Q

how much of livestock feed is represented by carbohydrates

A

50-75%

36
Q

what is a monosaccharide

A

simple sugar

37
Q

what is a oligiosaccharide

A

any CHO with 3-10 monosaccharide unites

38
Q

what is a polysaccharide

A

contian thousand of monosaccharide units

39
Q

what is a primary source os energy in livestock diets

A

sugar, starch, fibre

40
Q

what are the predominant sources of carbohydrates for monogastrics

A

starch (amylose and amylopectin) found in cereal grains

41
Q

what is the predominant source of carbohydrates for ruminants

A

fiber (cellulose, hemicellulose, and lignin) found in hays, silage and straw

42
Q

what are grins high in

A

starches (not fiber)

43
Q

what are important structural carbohydrates

A

hemicellulose, lignin, pectin

44
Q

what is cellulose

A

-important structural component of the cell wall of plants
-unbranched chains made of glucose
-monogastrics (non digestible)
-ruminants (broken down in rumen by bacterial enzyme(cellulases))

45
Q

what is hemicellulose

A

-shorter chains than cellulose, comprised of many sugars
-branched chain
-impact on voluntary feed intake (slower for rumen to digest)

46
Q

what is lignin

A

-major structural component (stem, leaves, husk)
-negative impact on cellulose digestibility

47
Q

what is pectin

A

-intercellular (cellular glue)
-easily degrades in rumen

48
Q

what is an important non structral carbohydrate

A

starch

49
Q

what is starch

A

-it is produced by plant for energy storage
-intracellular (within cells)
-readily available in rumen

50
Q

what are the functions of carbohydrates

A

-supply energy
-anti-ketogenic
-protein sparing
-bulk
-structural components (riboflavin, RNA)
-improve platability

51
Q

why do live stock eat

A

to meet energy needs

52
Q

how much dry matter does a cow need to eat

A

1.75-2.5% of her body weight

53
Q

what can reduce the amount a cow will eat

A

-forage quality
-neutral detergent fiber
(impacts animal intake due to plant maturity)
-acid detergent fiber
(least digestible portion of plant, reflects digestibility, legumes less then grasses)

54
Q

what can increase a cows intake

A

better quality=better intake

55
Q

what factors effect protein requirements

A

-age
-BW
-level of production
ig milk production, pregnancy

56
Q

what plants are proteins higher in

A

usually greater in legumes compared to grasses

57
Q

why does the concentration of protein decrease as plant matures

A

plant keeps growing and accumulation of fiber and starch

58
Q

what are dietary proteins needed for

A

to supply the amino acids necessary to build muscle tissue

59
Q

what elements are found in dietary proteins

A

-contain N
-other elements include C,H,O,S

60
Q

what are dietary proteins found in monogastric diets

A

-oil seed and pulse meal (soy, conola, sunflower meal)
-pulse/legume grain (peas, lentils)
-animal by-products (meat, fish, blood meal)

61
Q

what are dietary proteins found in ruminant diets

A

legumes, grains, DDC, urea

62
Q

what is crude protein

A

-analyzes the N content of the feed
-assume protein =16%N
-protein content =6.25

63
Q

what does the N content range of individual amino acids

A

13-19

64
Q

what are factors that determine protein quality

A

-amino acid balance
-digestibility

65
Q

what are the essental amino acids

A

PVT TIM HALL
arginine
histidine
isoleusine
leucine
lysine
methionine
phenylalanine
threonine
tryptophan
valine

66
Q

what are the most limiting amino acids

A

-lysine
-methionine
-threonine
-tryptophan

67
Q

why is it important for delivery of every amino acid

A

-growth of new tissue
-repair of old tissue
-strength
-enzymes
-hormones
-antibodies

68
Q

what are non protein nitrogens

A

-for ruminants only
-source of N for microbial growth
-urea, ammonia, nucleic acids
-bacteria NPN and carbohydrates to synthesis amino acids

ANSC 212 (34 decks)

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