Nutrition Exam Flashcards
1
Q
Carbohydrates formed
A
Plants: Photosynthesis
Animals: Gluconeogenesis
2
Q
Types of Carbohydrates
A
Monosaccharides
Disaccharides
Polysaccharides
3
Q
Monosaccharides
A
Glucose
Fructose
Galactose
4
Q
Disaccharides
A
Sucrose
Lactose
Maltose
Cellobiose
5
Q
Polysaccharides
A
Starch (amylose, amylopectin)
Glycogen (animal starch)
Fiber (cellulose, hemicellulose, pectin)
6
Q
Carbohydrate Function
A
Source of energy (4 Kcal/g)
7
Q
Carbohydrate sources
A
Most plant feedstuffs
-grains (starch)
-forages (cellulose)
Animal Foods?
8
Q
Lipids vs. Fat
A
All fats are lipids, but not all lipids are fats
9
Q
Types of Lipids
A
Fats, oils, cholesterol, waxes, phospholipids, etc.
10
Q
Source of Energy Lipids
A
9 Kcal/g
- 2.25 times higher energy value than carbohydrates
- compact energy storage
11
Q
Lipids Structure
A
Fatty Acids
- long C chains (usually 16-22 C long)
- Even number of Carbons
12
Q
Lipids Classification
A
Fats -solid at room temp -saturated fatty acids Oils -liquid at room temp -unsaturated Others -sterols (cholesterol) -phospholipids (cell membrane) -waxes (myelin sheath, lanolin)
13
Q
Lipid Function
A
Storage of Energy
Insulation
Carrier for absorption of fat-soluble vitamins
14
Q
Fat Sources
A
Animal products (meat) Plant products (legume seeds "oilseeds", cereal grains)
15
Q
Protein
A
CHO plus N and some S
16
Q
Crude protein
A
Cx6.25
17
Q
Protein Structure
A
Contains simple units called amino acids “building blocks”
18
Q
Dietary Essential Amino Acids
PVT TIM HALL
A
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Leucine
Lysine
19
Q
Protein Function
A
Basic structural unit of the body -muscle -connective tissue -skin, hair, nails, hooves, horns -blood Used extensively in Metabolism -enzymes -hormones (insulin, growth hormone) -antibodies (immune system) Can be used for energy (4 Kcal/g)
20
Q
Protein Sources
A
Animal products
-high quality protein (essential amino acids, digestibility)
Plant products
-legume seed (soybeans, cotton seeds)
-cereal grins (corn, wheat, barley), forages
Non-protein Nitrogen
-urea
-ruminants only (used by rumen microbes to make amino acids)
21
Q
Vitamins Classification
A
Fat Soluble
-A,D,E, & K
Water Soluble
-Thiamin, Riboflavin, Niacin, Pantothenic acid, Pyridoxine, Choline, Folic Acid, Biotin, B12, C
22
Q
Vitamin A
A
Dim light vision (night blindness)
23
Q
Vitamin D
A
Bone mineralization (rickets, osteomalacia)
24
Q
Vitamin E
A
Prevents lipid oxidation (muscular dystrophy)
25
Vitamin K
Blood clotting
| Sweet clover disease, rat poison
26
Water soluble Vitamins
Common deficiency symptoms
| Generally used in metabolism of other nutrients
27
Niacin
Pellagra, skin lesions
28
Vitamin B12
Only in animal foods, vegetarians
29
Folic Acid
Birth defects
30
Thiamin
Polioencephaalomalacia
31
Vitamin C
scurvy, bloody gums, scaly skin
32
Minerals
Inorganic elements
| Mineral content of food/feed (Ash)
33
Macro Minerals
```
Ca, P, Na, Cl, Mg, K, S
Calcium
Phosphorus
Magnesium
Sodium
Potassium
Chlorine
Sulfur
```
34
Trace Minerals
Required in minute amounts
| Iron, Copper, Manganese, Cobalt, Iodine, Zinc, Fluoride, Selenium
35
Calcium
Bone
Muscle contraction
Blood clotting
Deficiency syndromes (Rickets, Osteomalacia, Milk Fever)
36
Phosphorus
Bone
Component of phospholipids
Component of ATP
Deficiency syndromes: rickets, osteomalacia, pica
37
Potassium, Sodium, Chlorine
Electrolyte minerals
38
Sulfur
Sulfur amino acids: high concentration in hair, wool, feathers (smell of burnt hair)
39
Magnesium
Grass tetany: lush spring pasture low in Mg
40
Iron
Component of hemoglobin (anemia)
| Heme iron more bioavailable than from plants
41
Copper
Formation of crimp in wool (stringy, steely wool)
| Pigmentation of hair
42
Iodine
Function of thyroid gland (goiter)
43
Zinc
Skin lesions (parakeratosis)
44
Fluorine
pigment deposition in teeth
Fluorosis (toxicity)
-fluoride toothpaste
45
Selenium
Similar to Vitamin E (muscular dystrophy)
| Selenosis (toxicity)
46
Water
Cheapest and most abundant nutrient
| Largest component of animal body
47
Water Functions
Universal solvent
Transportation of nutrients and excretions
Body temperature regulation
Lubrication and cushioning
48
Water Source
Drinking water
Water in food/feed
Metabolic water
49
Water losses
Urine
Feces
"Insensible Loss" evaporation from skin, lungs
50
Alimentary Canal
Tube from the mouth to the anus through which food is digested, absorbed and solid wastes excreted
51
Gastrointestinal Tract
That part of the alimentary Canal that includes the stomach and intestines
52
Digestion
The breakdown of large insoluble molecules into simpler compounds that can be absorbed
53
Three types of digestion
Mechanical
Chemical
Microbial
54
Absorption
Transfer from GIT to the blood or lymph
55
Prehension
Taking in of feed or water
56
Mastication
Reduction of feed particle size, chewing
57
Deglutition
Act of swallowing
58
Regurgitation
Casting up of undirected material
59
Excretion
Removal of wastes
60
Monogastrics
Simple stomach
| Pigs, chicken, turkeys, dogs, cats
61
Ruminant
```
Multi-compartmented stomach
Beef cattle
Dairy cattle
Goats
Sheep
Deer
```
62
Hindgut fermenter
Simple stomach
Very large and complex large intestine
Horses
Rabbits
63
MG: Esophagus
Muscular tue connecting the mouth to the stomach
64
MG: Stomach
Food storage organ
Very acidic
Enzymatic digestion of protein begins
65
MG: Liver
Major role in digestive process is to provide bile needed for digestion of fats
66
MG: Gall Bladder
Attached to underside of liver
| Storage of bile
67
MG: Pancreas
Provides a mixture of buffers and digestive enzymes for digestion of lipids, carbohydrates, and proteins
68
MG: Small Intestine
Duadenum, Jejunum, Ileum
Primary site of chemical enzymatic digestion
Primary site of absorption
Lined with small finger-like projections called villi
- increase surface are for absorption
69
MG: Cecum
```
Blind pouch
Bacterial fermentation (production and absorption of VFA)
```
70
Large Intestine
Large colon and Small Colon
Site of water absorption from GI tract
Bacterial fermentation
71
Rectum
Feces formed, expelled through anus
72
Poultry
Beak (no lips no teeth for chewing)
Crop (pouch attached to the esophagus that provides storage for consumed food (moistened and softened)
Proventriculus similar to pig stomach, acid, enzymes, limited storage capacity
Gizzard (Ventriculus) a muscular organ used to grind and break up food
Cloaca common chamber into which the digestive and reproductive tracts open
73
Hind Gut Fermenters
Esophagus- horses lack ability to regurgitate
Gall bladder- does no exist in horses, but found in rabbits and other hindgut fermenters
Large Intestine- exceptionally large and complex compared to monogastrics and ruminants
74
Large Intestine of Hind Gut Fermentors
Large anaerobic fermentation vat
Microbes digest fiber and starch that escapes digestion in small intestine to VFA (VFA's absorbed from large intestine and utilized by the animal for energy)
Microbial protein produced in large intestine is wasted (no absorption from large intestine)
75
Ruminant
Stomach: rumen, reticulum, omasum, abomasum
| Paunch, honeycomb, manyplies, true stomach
76
Reticulum
Contains micro organisms
Provides additional area for fermentation
Importation for rumination
Has ridges
77
Rumen
Large, anaerobic fermentation vat
Houses microorganisms
Digest rough ages to make VFA, microbial protein, and water soluble vitamins
Lined with papilla enhance absorption of VFA
78
Omasum
Ball-shape organ that has many thin folds
| Grinding, may absorb water
79
Abomasum
The true stomach
| Secretes acids and functions very similarly to monogastrics stomach
80
Feedstuff
Material that can be made into or used as feed
| Serves some useful function such as providing one or more nutrients
81
Diet
mixture of feedstuffs used to supply nutrients
82
Rations
Daily supply of a diet (quantity fed or consumed)
83
Proximate Analysis
Combination of analytical procedures for describing nutrient content
84
Dry Matter (DM)
100-water content= DM%
85
Ash
Minerals
86
Crude Protein (CP)
N content of feedstuff x 6.25
Average protein 16% N (100/16=6.25)
87
Ether Extract
Lipid content of a feedstuff
88
Crude Fiber (CF)
Plant cell wall
| -cellulose, hemicellulose, pectin, lignin
89
Nitrogen-Free Extract
Soluble carbohydrates
- starch, sugars
- NFE= 100-(water+ash+CP+CF+EE)
90
Dry forages and roughages
Cut and cured
High in fiber >18%
Low in energy
91
Pasture or forages fed fresh
Not harvested
| Cut and fed fresh
92
Silage
High-moisture harvested forage that has been fermented
-fermentation--> VFA's
VFA's ac as a preservative low pH
93
Energy Feeds
Low protein <20% CP and low fiber <18% CF
| High in starch and or fat
94
Protein Supplements
At least 20% CP or higher
| May be animal or plant origin
95
Animal Origin
```
Feather meal
Fish meal
Milk products
Meat and bone meal
Blood meal
```
96
Non-protein nitrogen
Ruminants only
| Supply NH3 for growth of microbes which make AA for animals
97
Rules of Ration Formulation
1) determine the requirements of the animal
- vary with weight, age and productive state
2) Select feeds to use
- appropriate for species of animal
- nutrient density
- cost, availability
3) Formulate the ration
- maximize use of roughages or grains (cheaper)
- minimize the use of protein, minerals (expensive)
4) Check your work
