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Ansc 212 > Nutrition and Feeds > Flashcards

Nutrition and Feeds Flashcards

1
Q

What is a nutrient

A

substance that must be supplied in diet for normal life processes

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2
Q

Diet definition

A

feedstuff or a mixture of feedstuff

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3
Q

what is a ration

A

daily allotment of diet

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4
Q

Ad libitum

A

as much as desired
no restrictions

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5
Q

Considerations in feeding livestock (5)

A

Production is changing
Science is advancing
Consumer preferences and demand
Welfare
Environmental sustainability

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6
Q

% Dry Matter calculation

A

%DM = Dry Weight/Wet Weight x100

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7
Q

Typical Silage DM%

A

30-50%

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8
Q

Typical Hay DM%

A

85-90%

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9
Q

Typical Grain DM%

A

90%

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10
Q

Feed to wet risks (4)

A

Clostridial growth
protein degradation
Excessive fermentation
Energy loss

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11
Q

Feed to dry risks (3)

A

Poor packaging
energy loss
slow fermentation

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12
Q

Influencers of forage quality greatest to least impact (6)

A

Maturity at harvest
Crop species
Harvest/storage
Environment
Soil fertility
Variety

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13
Q

6 Nutrients

A

Energy
Protein
Fatty Acids
Minerals
Vitamins
Water

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14
Q

Nutrients are required for (5)

A

Body maintenance and repair
Mobility
Warmth
Pregnancy and Lactation
Growth

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15
Q

Energy is released from the oxidation of ______,______, and ______

A

Carbs
Fats
Proteins

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16
Q

Digestible energy =

A

minus Fecal loss (30%)

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17
Q

Metabolized energy =

A

minus fecal loss (30%), Gaseous loss(5%), and Urinary loss (5%)

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18
Q

Net energy=

A

minus fecal loss (30%), Gaseous loss(5%), Urinary loss (5%), and Heat loss (20%)

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19
Q

Net energy goes into what 3 sources

A

Maintenance
Production
Lactation

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20
Q

Main organic compound found in plants

A

carbs

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21
Q

Monosaccharides

A

simple sugars

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22
Q

Oligosaccarides

A

any CHO with 3-10 monosaccharide units

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23
Q

Polysaccharides

A

thousands of monosaccharide units

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24
Q

Predominant source of carbs for ruminants

A

fiber found in hay, straw, and silage

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25
Q

Cellulose

A

important structural component of plant cell walls, non digestible in monogastric systems

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26
Q

Hemicellulose

A

impact voluntary feed intake as it takes longer to break down (stay full)

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27
Q

Lignin

A

stems, leaves, husks
negative impact on digestibility

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28
Q

Pectin

A

easily degraded in rumen

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29
Q

Starch

A

readily available in rumen

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30
Q

Function of carbs (6)

A

supply energy
anti-ketogenic
protein sparing
bulk
structural components
improve palatability

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31
Q

%DM of weight intake of mature cow

A

1.75-2.5%

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32
Q

NDF and % intake restriction

A

Neutral detergent fiber
over 70%
mature plants

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33
Q

ADF

A

Least digestible portion of plants
higher in grasses

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34
Q

Factors affecting protein requirements (3)

A

age
body weight
level of production

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35
Q

what are proteins made of

A

polymers of amino acids

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36
Q

is protein greater in legumes or grasses

A

legumes

37
Q

as plants mature, protein ___________
due to level of _________ increasing

A

decreases
carbs

38
Q

why is protein necessary

A

it supplies amino acids which are needed to build muscle

39
Q

monogastric protein sources (3)

A

oilseed/pulse meals
pulse/legume grains
animal by-products

40
Q

ruminant protein sources (3)

A

legumes
grains
urea

41
Q

how is protein measured in feed

A

analysing nitrogen content as protein is 16% nitrogen
does not account for non protein nitrogen

42
Q

Factors determining protein quality (2)

A

amino acid balance
digestibility

43
Q

Essential Amino Acids (10) PVT TIM HALL

A

Phenylalanine
Valine
Threonine

Tryptophan
Isoleucine
Methionine

Histidine
Arginine
Leucine
Lysine

44
Q

4 most limiting amino acids

A

Lysine
Methionine
Threonine
Tryptophan

45
Q

Use of NPN in ruminants

A

source of N for microbial growth

46
Q

Lipids have more C and H than O resulting in a more _____________________________

A

Concentrated energy source

47
Q

Lipids have _______% more energy than carbs and proteins

A

2.25%

48
Q

Saturated fatty acids features (2)

A

No double bonds
solid at room temp

49
Q

Unsaturated fatty acids features (2)

A

1+ double bonds
liquid at room temp

50
Q

Omega 6 fatty acid name

A

Linoleic

51
Q

Omega 3 fatty acid name

A

Linolenic

52
Q

Common saturated fat sources (3)

A

Tallow
Lard
Grease

53
Q

Common unsaturated fat sources (4)

A

Canola oil
Soybean oil
Sunflower oil
Safflower oil

54
Q

Reasons for fat supplementation (5)

A

Provide energy
improve palatability
lubrication
improve diet handline
Provide fat soluble vitamins and essential fatty acids

55
Q

Mineral and vitamin needs change based on (6)

A

Winter feed vs pasture
plant species and stage
forage management
soil type
weather
water quality

56
Q

Minerals are __________ elements

A

inorganic

57
Q

Macrominerals (7)

A

Calcium
Potassium
Chlorine
Sodium
Phosphorus
Sulfur
Magnesium

58
Q

Function of minerals (4)

A

Maintain acid base balance and osmotic pressure
digestive acids
muscle contraction
coenzymes

59
Q

Calcium functions (5)

A

bone formation
muscle contraction
nerve function
blood clotting
egg shell formation

60
Q

Calcium deficiency symptoms (4)

A

rickets
osteomalacia
milk fever
cage layer fatigue

61
Q

Calcium Sources (4)

A

limestone
dicalcium phosphate
meat/bone meal
alfalfa

62
Q

Phosphorus functions (2)

A

bone formation
metabolic processes

63
Q

Phosphorus sources (3)

A

dicalcium phosphate
meat/bone meal
plant sources

64
Q

Phosphorus Deficiency (2)

A

pica
leg weakness

65
Q

Sulfur functions (3)

A

building blocks for amino acids and b vitamins
detox reactions
required for rumial microbes

66
Q

Sulfur sources (5)

A

sodium
ammonium
potassium
magnesium
sulphate

67
Q

Sulfur issues (1)

A

high levels in some feeds (brassicas)

68
Q

Magnesium functions (3)

A

activator for metabolic enzymes
glucose breakdown
DNA replication

69
Q

Magnesium sources (1)

A

magnesium oxide

70
Q

Magnesium issues (1)

A

grass tetany

71
Q

Potassium functions (2)

A

ubiquitous in body
required in large amounts

72
Q

Potassium Sources (1)

A

forages

73
Q

Sodium and chlorine functions (3)

A

osmotic balance
muscle and nerve function (sodium)
HCl (chlorine)

74
Q

Sodium and chlorine sources (1)

A

NaCl

75
Q

Fat soluble vitamins (4)

A

a
e
d
k

76
Q

Vitamin functions (5)

A

regulate body processes
growth and development
build and maintain tissue
assist in energy use
health maintenance

77
Q

Vit A Functions (4)

A

vision
epithelial tissue function
bone growth
resistance to infection

78
Q

Vit A Deficiency symptoms (6)

A

edema
abnormal bone growth
rough coat
night blindness
low conception
reduced growth and feed efficiency

79
Q

Vit D Functions (3)

A

Ca & P metabolism
bone growth
immune response

80
Q

Vit D Deficiency Symptoms (3)

A

Rickets
osteomalacia
milk fever

81
Q

Vit E Functions (2)

A

Antioxidant
Glutathione peroxidase

82
Q

Vit E deficiency symptoms (1)

A

white muscle disease

83
Q

Vit K Function

A

blood clotting

84
Q

Vit K antagonists (3)

A

Dicoumerol
warfarin
mycotoxins

85
Q

How many B vitamins are there? what do they contain

A

9
cobalt

86
Q

Thiamine functions (4)

A

CO2 metabolism
Pyruvate decarboxylase
Transketolase
Ketoglutarate Decarboxylase

87
Q

Thiamine potential problems

A

PEM

88
Q

functions of water (6)

A

temp regulation
chemical reactions
joint lubrication
organ cushioning
transportation
sight and sound

89
Q

Symptoms of water deprivation (7)

A

reduce feed intake
increase HR
increase body temp
increase respiration
tingling and numbness
headache and nausea
death

Ansc 212 (13 decks)

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