Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animal Nutrition > Nutrition Exam 2 > Flashcards

Nutrition Exam 2 Flashcards

1
Q

what is the most vital, abundant, and cheapest nutrient for animals

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

how much of the body weight at birth is water

A

65-85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

how much of the body weight at maturity is water

A

45-60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

lack of regular water supply results in what

A

production problems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

animals must always have access to

A

good quality water supply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

water accounts for how much percent of blood

A

90-95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

percentage of body water decreases with

A
  • animal age
  • body fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

the greatest amount of water in the body tissues is present in what kind of fluids

A

intracellular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

intracellular fluids

A
  • accounts for 40% or more of total body weight
  • mainly in muscle and skin (most intracellular water is in muscle)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

extracellular

A
  • mainly in intestinal fluids which occupy spaces between cells, blood plasma, lymph, synovial, and cerebrospinal fluids
  • 1/3 of the total body water (about 6% is blood plasma)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

water can serve as what (3)

A
  • a solvent
  • a transport medium
  • a dilutant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are 2 basic functions of water

A
  • major component in body metabolism
  • major factor in body temperature control
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

transport medium

A

a medium of transportation of semisolid digesta in the GI tract for various solutes in blood, tissue fluids, cells, secretions, and excretion (such as sweat and urine)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

water serves to transport absorbed substances where

A

to and from their metabolism sites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

water is a substrate of _____ and a product of _____

A

water is a substrate of hydrolysis and a product of oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

sources of water

A
  • drinking water
  • moisture content of feed
  • metabolic water (water released through chem. reactions)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is free water

A

moisture content in feeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

most dry feeds (grains, hay, etc.) contain how much free water

A

9-13%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

corn silage contains how much free water

A

65-75%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

metabolic water is produced when

A

fats, carbs, and proteins are metabolized and oxidized to CO2 and H2O

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

metabolic water can account for how much total water intake

A

5-10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

water requirements vary with

A
  • heat production
  • energy consumption
  • dry matter consumption
  • seasonal/environmental changes
    (species, diet, pregnancy, lactation, tec. can also effect water requirements)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what are the different amounts of water consumption in different animals

A

Cattle: 10-20 gallons/day
Horses: 10-20 gallons/day
Sheep: 1-3 gallons/day
Swine: 1-2 gallons/day
Poultry: 2:1 (water to dry feed ratio)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

water absorption in ruminants happens in what compartment of the stomach

A

rumen and omasum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

in all species, where is water absorbed

A

ileum, jejunum, cecum, and colon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what causes water loss in the body

A

excretion (urine and feces), dissipation through skin, vaporization from lungs, sweat, production of milk and eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

why can birds, sheep, and goats go longer without water than many other animals

A

b/c they excrete less water w/ their waste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

extracellular water is higher in

A

males

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

water deficiency causes

A
  • reduced feed consumption (resulting in reduced productivity)
    -weight loss due to dehydration
  • increased excretion of N and electrolytes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

how much body water can an animal lose before dehydration occurs

A

10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

good quality water is between how many ppm of total dissolved solids and sulfates

A
  • less than 2500 ppm of total dissolved solids
  • less than 500 ppm of sulfates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

water content in grains is what %

A

8-30%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

water content in forage is what %

A

less than 5% in dry hay
over 90% in young grass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

water content in silage is what %

A

65-75%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

what factors can affect water intake

A
  • temperature and humidity
  • dry matter consumption
  • dietary factors
  • type of urinary system (mammal vs avian)
  • water quality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what are the chambers in a ruminant stomach

A
  • rumen
  • reticulum
  • omasum
  • abomasum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

what is the largest compartment in a ruminant stomach

A

rumen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

why do ruminants regurgitate food

A

to break the feed down and increase the surface area for the microbes and enzymes to use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

description of the rumen

A
  • located on left side of body
  • walls contain projections called papillae
  • the fermentation chamber
  • provides water soluble vitamins and vitamin K, amino acids, and microbial protein
  • breakdown of fibrous feeds into VFAs occurs
  • VFAs are absorbed through the walls and serve as an energy source
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

description of the reticulum

A
  • not completely separated from the rumen
  • walls lined w. mucous membrane w/ honeycomb shaped surface
  • honeycombs trap hardware
  • walls secrete no enzymes
  • move feed into the rumen, omasum, and in regurgitation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

what is eructation

A

belching

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

the interior of the rumen, reticulum, and omasum is covered exclusively with what

A

stratified squamous epithelium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

explain how the VFAs undergo different degrees of metabolism

A

acetate and propionate pass through the epithelium largely unchanged, but almost all the butyric acid is metabolized in the epithelium to beta-hydroxybutyric acid (a type of ketone body`)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

each milliliter of rumen content contains roughly:

A
  • 10-50 billion bacteria
  • 1 million protozoa
  • variable numbers of yeasts and fungi
45
Q

what does bacteria do for digestion

A

it carries out most of the digestion of sugars, starch, fiber, and protein in the cow

46
Q

what does protozoa do for digestion

A

it swallows and digests bacteria, starch granules, and fiber

47
Q

what does fungi do for digestion

A

they open plant fibers to make them more easily digestible

48
Q

what are some benefits of fermentation

A
  • cellulose and hemicellulose ferment into energy sources
  • conversion of non-protein nitrogen (NPN) into protein sources
  • synthesis of vitamin K and B
  • microbes can attack toxic substances before they enter the rest of the system
49
Q

cellulose can only be broken down by

A

microbes

50
Q

what happens when microbes die or fall off into the small intestines

A

they are digested as a high-quality protein source

51
Q

whereas non-ruminants get their protein from feed sources, what must ruminants do

A

convert their feed into readily available protein

52
Q

in carnivores and omnivores, does fermentation generate few or many calories

A

very few

53
Q

description of carbohydrates

A
  • primary nutrient component of livestock feeds
  • structural and energy reserve of plants
  • 70-80% of dry matter of plants are carbs
  • less than 1% of animal composition (blood glucose, muscle glycogen)
54
Q

what is the carbohydrate ratioe

A

1:2:1 CHO

made up of 40% C, 7% H, and 53% O

55
Q

what are the monosaccharides (1 sugar molecule)

A
  • glucose
  • fructose
  • galactose
56
Q

what are the disaccharides (2 sugar molecules)

A
  • sucrose
  • maltose
  • lactose
57
Q

what are the polysaccharides (10+ sugar molecules)

A
  • starch
  • cellulose
  • glycogen
58
Q

how much dry matter of plants are carbohydrates

A

70-80%

59
Q

starch is made up of what 3 forms

A
  • amylase: 14-30%
  • amylopectin: 70-85%
  • glycogen: small amounts in the liver and muscle
60
Q

celluloses and hemicelluloses are major components of

A

plant fiber

61
Q

what is needed to digest cellulose

A

cellulase

62
Q

cellulose requires what kind of digestion

A

microbial

63
Q

what linkages do animals need microbes to digest

A

they need microbes to digest beta linkages b/c they do not make the enzymes to digest them, they can digest alpha linkages without microbes

64
Q

how are carbohydrates made available to cells

A
  • ingestion of glucose or its precursors
  • conversion from metabolites
  • reactions in the body can make carbs as an end reaction
65
Q

di- and polu- saccharides cannot be digested b/c

A

they must be hydrolyzed to monosaccharides

66
Q

why can only monosaccharides be absorbed and not other saccharides

A

b/c monosaccharides are the simplest form of sugar and animals can only digest glucose

67
Q

what are the components of the cell wall

A
  • cellulose
  • hemicellulose
  • lignin
68
Q

what does salivary amylase do in monogastrics

A

breaks down starches to maltose

69
Q

pancreatic amylase hydrolyzes what linkages

A

alpha 1-4

70
Q

what is produced by pancreatic amylase

A

mono-, di-, and poly- saccharides

71
Q

what are the brush border enzymes

A

maltase, sucrase, lactase

72
Q

what turns disaccharides into monosaccharides

A

brush border enzymes

73
Q

what turns polysaccharides into disaccharides

A

pancreatic juices

74
Q

sucrase turns sucrose into

A

glucose + fructose

75
Q

maltase turns maltose into

A

glucose + glucose

76
Q

lactase turns lactose into

A

glucose + galactose

77
Q

what kind of animals do not have sucrase

A

ruminants

78
Q

poultry do not have what enzyme

A

lactase

79
Q

post-gastric fermenters like horses and rabbits can utilize large quantities of

A

cellulose

80
Q

monosaccharides are absorbed primarily in what part of the digestive tract

A

duodenum and jejunum

81
Q

carbohydrates are fermented by

A

microbes

82
Q

in rumen fermentation, what takes the most and least time to ferment

A

cellulose takes the most time and sugars take the least time to ferment

83
Q

hydrogen is produced in the rumen upon fermentation and is used for

A
  • saturation of fatty acids
  • combining with CO2 to produce CH4
  • reducing sulfate or nitrate
84
Q

describes cellulolytic bacteria (fiber digesters)

A
  • they produce cellulase
  • their primary substrates are cellulose and hemicellulose
  • they prefer pH 6-7
  • they produce acetate, propionate, little butyrate, and CO2
  • they are predominate in animals fed a roughage diet
85
Q

describe amylolytic bacteria

A
  • they digest starches and sugars
  • they prefer pH 5-6
  • they produce propionate, butyrate, and sometimes lactate
  • they are predominate in animals fed a grain diet
86
Q

how is lactic acid formed

A

by the reduction of pyruvate

87
Q

what are the VFA’s

A

acetate, propionate, butyrate

88
Q

what is acetate used for

A

energy and fatty acid synthesis

89
Q

what is propionate used for

A

energy and gluconeogenesis (glucose synthesis)

90
Q

what is butyrate used for

A

energy and helps convert rumen epithelial cells convert to ketone (beta-hydroxybutyrate)

91
Q

what are the VFA proportions in a normal ruminants diet

A

60-70% acetic acid
15-20% propionic acid
10-15% butyric acid

92
Q

what are the proportions of gasses in the rumen

A

60% carbon dioxide (CO2)
40% methane (CH4)

93
Q

in the rumen, nitrate is reduced to

A

nitrite

94
Q

what is nitrite

A

an intermediate product that is 10x more toxic than nitrate

95
Q

how can nitrite cause asphyxiation

A

nitrite comes with hemoglobin to form methemoglobin and be absorbed into the bloodstream, but the methemoglobin cannot bind oxygen so it cannot carry it to the tissues

96
Q

what is the difference between cranial and caudal fermenetation

A

cranial is pre gastric fermenters
caudal is hindgut fermenters

97
Q

what are the abilities of cranial fermenters (cattle, sheep,and deeer)

A
  • ability to digest and extract energy from cellulose
  • ability to utilize the protein from fermentative microbes
98
Q

what are the abilities of caudal fermenters (horses and rabbits)

A
  • ability to digest and extract energy from cellulose
  • ability to utilize dietary hexose sources directly
99
Q

which VFAs are the major energy sources (through oxidation)

A

acetate and butyrate

100
Q

which VFA is reserved for gluconeogenesis

A

propionate

101
Q

which VFA is the major substrate for lipogenesis

A

acetate (but propionate is also lipogenic through glucose)

102
Q

what is transamination

A

the transfer of an amino group from one molecule to another, especially from amino acid to keto acid

103
Q

how can CHO convert to proteins

A

through transamination

104
Q

fermentation of starch and cellulose in the lower digestive tract of nonruminants produces

A

VFAs

105
Q

absorbed glucose and that resulting from gluconeogenesis can be stored in limited amounts as liver and muscle glycogen or converted to

A

body fat by breakdown to pyruvate

106
Q

abnormal carbohydrate metabolism in animals is associated with

A

diabetes and ketosis

107
Q

what methods are standard procedures for predicting the digestible energy content of feeds high in plant cell wall constituents

A

Van Soest NDF methods

108
Q

what is the major constituent of plant cell walls

A

cellulose

Animal Nutrition (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions