Nutrition Exam Flashcards
Carbohydrates formed
Plants: Photosynthesis
Animals: Gluconeogenesis
Types of Carbohydrates
Monosaccharides
Disaccharides
Polysaccharides
Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Sucrose
Lactose
Maltose
Cellobiose
Polysaccharides
Starch (amylose, amylopectin)
Glycogen (animal starch)
Fiber (cellulose, hemicellulose, pectin)
Carbohydrate Function
Source of energy (4 Kcal/g)
Carbohydrate sources
Most plant feedstuffs
-grains (starch)
-forages (cellulose)
Animal Foods?
Lipids vs. Fat
All fats are lipids, but not all lipids are fats
Types of Lipids
Fats, oils, cholesterol, waxes, phospholipids, etc.
Source of Energy Lipids
9 Kcal/g
- 2.25 times higher energy value than carbohydrates
- compact energy storage
Lipids Structure
Fatty Acids
- long C chains (usually 16-22 C long)
- Even number of Carbons
Lipids Classification
Fats -solid at room temp -saturated fatty acids Oils -liquid at room temp -unsaturated Others -sterols (cholesterol) -phospholipids (cell membrane) -waxes (myelin sheath, lanolin)
Lipid Function
Storage of Energy
Insulation
Carrier for absorption of fat-soluble vitamins
Fat Sources
Animal products (meat) Plant products (legume seeds "oilseeds", cereal grains)
Protein
CHO plus N and some S
Crude protein
Cx6.25
Protein Structure
Contains simple units called amino acids “building blocks”
Dietary Essential Amino Acids
PVT TIM HALL
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Leucine
Lysine
Protein Function
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)
Protein Sources
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)
Vitamins Classification
Fat Soluble
-A,D,E, & K
Water Soluble
-Thiamin, Riboflavin, Niacin, Pantothenic acid, Pyridoxine, Choline, Folic Acid, Biotin, B12, C
Vitamin A
Dim light vision (night blindness)
Vitamin D
Bone mineralization (rickets, osteomalacia)
Vitamin E
Prevents lipid oxidation (muscular dystrophy)
Vitamin K
Blood clotting
Sweet clover disease, rat poison
Water soluble Vitamins
Common deficiency symptoms
Generally used in metabolism of other nutrients
Niacin
Pellagra, skin lesions
Vitamin B12
Only in animal foods, vegetarians
Folic Acid
Birth defects
Thiamin
Polioencephaalomalacia
Vitamin C
scurvy, bloody gums, scaly skin
Minerals
Inorganic elements
Mineral content of food/feed (Ash)
Macro Minerals
Ca, P, Na, Cl, Mg, K, S Calcium Phosphorus Magnesium Sodium Potassium Chlorine Sulfur
Trace Minerals
Required in minute amounts
Iron, Copper, Manganese, Cobalt, Iodine, Zinc, Fluoride, Selenium
Calcium
Bone
Muscle contraction
Blood clotting
Deficiency syndromes (Rickets, Osteomalacia, Milk Fever)
Phosphorus
Bone
Component of phospholipids
Component of ATP
Deficiency syndromes: rickets, osteomalacia, pica
Potassium, Sodium, Chlorine
Electrolyte minerals
Sulfur
Sulfur amino acids: high concentration in hair, wool, feathers (smell of burnt hair)
Magnesium
Grass tetany: lush spring pasture low in Mg
Iron
Component of hemoglobin (anemia)
Heme iron more bioavailable than from plants
Copper
Formation of crimp in wool (stringy, steely wool)
Pigmentation of hair
Iodine
Function of thyroid gland (goiter)
Zinc
Skin lesions (parakeratosis)
Fluorine
pigment deposition in teeth
Fluorosis (toxicity)
-fluoride toothpaste
Selenium
Similar to Vitamin E (muscular dystrophy)
Selenosis (toxicity)
Water
Cheapest and most abundant nutrient
Largest component of animal body
Water Functions
Universal solvent
Transportation of nutrients and excretions
Body temperature regulation
Lubrication and cushioning
Water Source
Drinking water
Water in food/feed
Metabolic water
Water losses
Urine
Feces
“Insensible Loss” evaporation from skin, lungs
Alimentary Canal
Tube from the mouth to the anus through which food is digested, absorbed and solid wastes excreted
Gastrointestinal Tract
That part of the alimentary Canal that includes the stomach and intestines
Digestion
The breakdown of large insoluble molecules into simpler compounds that can be absorbed
Three types of digestion
Mechanical
Chemical
Microbial
Absorption
Transfer from GIT to the blood or lymph
Prehension
Taking in of feed or water
Mastication
Reduction of feed particle size, chewing
Deglutition
Act of swallowing
Regurgitation
Casting up of undirected material
Excretion
Removal of wastes
Monogastrics
Simple stomach
Pigs, chicken, turkeys, dogs, cats
Ruminant
Multi-compartmented stomach Beef cattle Dairy cattle Goats Sheep Deer
Hindgut fermenter
Simple stomach
Very large and complex large intestine
Horses
Rabbits
MG: Esophagus
Muscular tue connecting the mouth to the stomach
MG: Stomach
Food storage organ
Very acidic
Enzymatic digestion of protein begins
MG: Liver
Major role in digestive process is to provide bile needed for digestion of fats
MG: Gall Bladder
Attached to underside of liver
Storage of bile
MG: Pancreas
Provides a mixture of buffers and digestive enzymes for digestion of lipids, carbohydrates, and proteins
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
MG: Cecum
Blind pouch Bacterial fermentation (production and absorption of VFA)
Large Intestine
Large colon and Small Colon
Site of water absorption from GI tract
Bacterial fermentation
Rectum
Feces formed, expelled through anus
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
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
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)
Ruminant
Stomach: rumen, reticulum, omasum, abomasum
Paunch, honeycomb, manyplies, true stomach
Reticulum
Contains micro organisms
Provides additional area for fermentation
Importation for rumination
Has ridges
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
Omasum
Ball-shape organ that has many thin folds
Grinding, may absorb water
Abomasum
The true stomach
Secretes acids and functions very similarly to monogastrics stomach
Feedstuff
Material that can be made into or used as feed
Serves some useful function such as providing one or more nutrients
Diet
mixture of feedstuffs used to supply nutrients
Rations
Daily supply of a diet (quantity fed or consumed)
Proximate Analysis
Combination of analytical procedures for describing nutrient content
Dry Matter (DM)
100-water content= DM%
Ash
Minerals
Crude Protein (CP)
N content of feedstuff x 6.25
Average protein 16% N (100/16=6.25)
Ether Extract
Lipid content of a feedstuff
Crude Fiber (CF)
Plant cell wall
-cellulose, hemicellulose, pectin, lignin
Nitrogen-Free Extract
Soluble carbohydrates
- starch, sugars
- NFE= 100-(water+ash+CP+CF+EE)
Dry forages and roughages
Cut and cured
High in fiber >18%
Low in energy
Pasture or forages fed fresh
Not harvested
Cut and fed fresh
Silage
High-moisture harvested forage that has been fermented
-fermentation–> VFA’s
VFA’s ac as a preservative low pH
Energy Feeds
Low protein <20% CP and low fiber <18% CF
High in starch and or fat
Protein Supplements
At least 20% CP or higher
May be animal or plant origin
Animal Origin
Feather meal Fish meal Milk products Meat and bone meal Blood meal
Non-protein nitrogen
Ruminants only
Supply NH3 for growth of microbes which make AA for animals
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
