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Animal Science > Nutrition Exam > Flashcards

Nutrition Exam Flashcards

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Biology 101 flashcards
1
Q

Carbohydrates formed

A

Plants: Photosynthesis
Animals: Gluconeogenesis

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2
Q

Types of Carbohydrates

A

Monosaccharides
Disaccharides
Polysaccharides

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3
Q

Monosaccharides

A

Glucose
Fructose
Galactose

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4
Q

Disaccharides

A

Sucrose
Lactose
Maltose
Cellobiose

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5
Q

Polysaccharides

A

Starch (amylose, amylopectin)
Glycogen (animal starch)
Fiber (cellulose, hemicellulose, pectin)

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6
Q

Carbohydrate Function

A

Source of energy (4 Kcal/g)

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7
Q

Carbohydrate sources

A

Most plant feedstuffs
-grains (starch)
-forages (cellulose)
Animal Foods?

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8
Q

Lipids vs. Fat

A

All fats are lipids, but not all lipids are fats

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9
Q

Types of Lipids

A

Fats, oils, cholesterol, waxes, phospholipids, etc.

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10
Q

Source of Energy Lipids

A

9 Kcal/g

  • 2.25 times higher energy value than carbohydrates
  • compact energy storage
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11
Q

Lipids Structure

A

Fatty Acids

  • long C chains (usually 16-22 C long)
  • Even number of Carbons
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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)
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13
Q

Lipid Function

A

Storage of Energy
Insulation
Carrier for absorption of fat-soluble vitamins

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14
Q

Fat Sources

A 
Animal products (meat)
Plant products (legume seeds "oilseeds", cereal grains)
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15
Q

Protein

A

CHO plus N and some S

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16
Q

Crude protein

A

Cx6.25

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17
Q

Protein Structure

A

Contains simple units called amino acids “building blocks”

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18
Q

Dietary Essential Amino Acids

PVT TIM HALL

A

Phenylalanine
Valine
Threonine

Tryptophan
Isoleucine
Methionine

Histidine
Arginine
Leucine
Lysine

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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)
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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)

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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

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22
Q

Vitamin A

A

Dim light vision (night blindness)

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23
Q

Vitamin D

A

Bone mineralization (rickets, osteomalacia)

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24
Q

Vitamin E

A

Prevents lipid oxidation (muscular dystrophy)

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25
Q

Vitamin K

A

Blood clotting

Sweet clover disease, rat poison

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26
Q

Water soluble Vitamins

A

Common deficiency symptoms

Generally used in metabolism of other nutrients

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27
Q

Niacin

A

Pellagra, skin lesions

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28
Q

Vitamin B12

A

Only in animal foods, vegetarians

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29
Q

Folic Acid

A

Birth defects

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30
Q

Thiamin

A

Polioencephaalomalacia

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31
Q

Vitamin C

A

scurvy, bloody gums, scaly skin

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32
Q

Minerals

A

Inorganic elements

Mineral content of food/feed (Ash)

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33
Q

Macro Minerals

A 
Ca, P, Na, Cl, Mg, K, S
Calcium
Phosphorus
Magnesium
Sodium
Potassium
Chlorine
Sulfur
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34
Q

Trace Minerals

A

Required in minute amounts

Iron, Copper, Manganese, Cobalt, Iodine, Zinc, Fluoride, Selenium

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35
Q

Calcium

A

Bone
Muscle contraction
Blood clotting
Deficiency syndromes (Rickets, Osteomalacia, Milk Fever)

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36
Q

Phosphorus

A

Bone
Component of phospholipids
Component of ATP
Deficiency syndromes: rickets, osteomalacia, pica

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37
Q

Potassium, Sodium, Chlorine

A

Electrolyte minerals

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38
Q

Sulfur

A

Sulfur amino acids: high concentration in hair, wool, feathers (smell of burnt hair)

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39
Q

Magnesium

A

Grass tetany: lush spring pasture low in Mg

40
Q

Iron

A

Component of hemoglobin (anemia)

Heme iron more bioavailable than from plants

41
Q

Copper

A

Formation of crimp in wool (stringy, steely wool)

Pigmentation of hair

42
Q

Iodine

A

Function of thyroid gland (goiter)

43
Q

Zinc

A

Skin lesions (parakeratosis)

44
Q

Fluorine

A

pigment deposition in teeth
Fluorosis (toxicity)
-fluoride toothpaste

45
Q

Selenium

A

Similar to Vitamin E (muscular dystrophy)

Selenosis (toxicity)

46
Q

Water

A

Cheapest and most abundant nutrient

Largest component of animal body

47
Q

Water Functions

A

Universal solvent
Transportation of nutrients and excretions
Body temperature regulation
Lubrication and cushioning

48
Q

Water Source

A

Drinking water
Water in food/feed
Metabolic water

49
Q

Water losses

A

Urine
Feces
“Insensible Loss” evaporation from skin, lungs

50
Q

Alimentary Canal

A

Tube from the mouth to the anus through which food is digested, absorbed and solid wastes excreted

51
Q

Gastrointestinal Tract

A

That part of the alimentary Canal that includes the stomach and intestines

52
Q

Digestion

A

The breakdown of large insoluble molecules into simpler compounds that can be absorbed

53
Q

Three types of digestion

A

Mechanical
Chemical
Microbial

54
Q

Absorption

A

Transfer from GIT to the blood or lymph

55
Q

Prehension

A

Taking in of feed or water

56
Q

Mastication

A

Reduction of feed particle size, chewing

57
Q

Deglutition

A

Act of swallowing

58
Q

Regurgitation

A

Casting up of undirected material

59
Q

Excretion

A

Removal of wastes

60
Q

Monogastrics

A

Simple stomach

Pigs, chicken, turkeys, dogs, cats

61
Q

Ruminant

A 
Multi-compartmented stomach
Beef cattle
Dairy cattle
Goats
Sheep
Deer
62
Q

Hindgut fermenter

A

Simple stomach
Very large and complex large intestine
Horses
Rabbits

63
Q

MG: Esophagus

A

Muscular tue connecting the mouth to the stomach

64
Q

MG: Stomach

A

Food storage organ
Very acidic
Enzymatic digestion of protein begins

65
Q

MG: Liver

A

Major role in digestive process is to provide bile needed for digestion of fats

66
Q

MG: Gall Bladder

A

Attached to underside of liver

Storage of bile

67
Q

MG: Pancreas

A

Provides a mixture of buffers and digestive enzymes for digestion of lipids, carbohydrates, and proteins

68
Q

MG: Small Intestine

A

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
Q

MG: Cecum

A 
Blind pouch
Bacterial fermentation (production and absorption of VFA)
70
Q

Large Intestine

A

Large colon and Small Colon
Site of water absorption from GI tract
Bacterial fermentation

71
Q

Rectum

A

Feces formed, expelled through anus

72
Q

Poultry

A

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
Q

Hind Gut Fermenters

A

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
Q

Large Intestine of Hind Gut Fermentors

A

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
Q

Ruminant

A

Stomach: rumen, reticulum, omasum, abomasum

Paunch, honeycomb, manyplies, true stomach

76
Q

Reticulum

A

Contains micro organisms
Provides additional area for fermentation
Importation for rumination
Has ridges

77
Q

Rumen

A

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
Q

Omasum

A

Ball-shape organ that has many thin folds

Grinding, may absorb water

79
Q

Abomasum

A

The true stomach

Secretes acids and functions very similarly to monogastrics stomach

80
Q

Feedstuff

A

Material that can be made into or used as feed

Serves some useful function such as providing one or more nutrients

81
Q

Diet

A

mixture of feedstuffs used to supply nutrients

82
Q

Rations

A

Daily supply of a diet (quantity fed or consumed)

83
Q

Proximate Analysis

A

Combination of analytical procedures for describing nutrient content

84
Q

Dry Matter (DM)

A

100-water content= DM%

85
Q

Ash

A

Minerals

86
Q

Crude Protein (CP)

A

N content of feedstuff x 6.25

Average protein 16% N (100/16=6.25)

87
Q

Ether Extract

A

Lipid content of a feedstuff

88
Q

Crude Fiber (CF)

A

Plant cell wall

-cellulose, hemicellulose, pectin, lignin

89
Q

Nitrogen-Free Extract

A

Soluble carbohydrates

  • starch, sugars
  • NFE= 100-(water+ash+CP+CF+EE)
90
Q

Dry forages and roughages

A

Cut and cured
High in fiber >18%
Low in energy

91
Q

Pasture or forages fed fresh

A

Not harvested

Cut and fed fresh

92
Q

Silage

A

High-moisture harvested forage that has been fermented
-fermentation–> VFA’s
VFA’s ac as a preservative low pH

93
Q

Energy Feeds

A

Low protein <20% CP and low fiber <18% CF

High in starch and or fat

94
Q

Protein Supplements

A

At least 20% CP or higher

May be animal or plant origin

95
Q

Animal Origin

A 
Feather meal
Fish meal
Milk products
Meat and bone meal
Blood meal
96
Q

Non-protein nitrogen

A

Ruminants only

Supply NH3 for growth of microbes which make AA for animals

97
Q

Rules of Ration Formulation

A

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

Animal Science (5 decks)

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