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Animal Breeding > Nutrition Final 1 > Flashcards

Nutrition Final 1 Flashcards

1
Q

What is nutrition?

A

The interrelated steps by which a living organism assimilates food and uses it for growth, tissue repair and replacement, or elaboration of products.

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2
Q

What are the six categories of nutrients?

A
  1. Carbohydrates
  2. Fats/lipids
  3. Proteins
  4. Vitamins
  5. Minerals
  6. Water
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3
Q

What are carbohydrates composed of?

A

Carbon, hydrogen, and oxygen

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4
Q

What is the primary energy source for animals?

A

Carbohydrates

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5
Q

What are fats/lipids soluble in?

A

Organic solvents

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6
Q

What nutrient can be plant or animal origin?

A

Fats and lipids

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7
Q

Fats and lipids contain how much of the energy content of carbohydrates?

A

225%

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8
Q

What are proteins composed of?

A

Amino acids and peptide bonds

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9
Q

Proteins are responsible for

A

skeletal and muscular growth

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10
Q

How much nitrogen is in proteins?

A

16%

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11
Q

How much percent of non fat body mass is water in human body?

A

70%

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12
Q

What are the 3 forms of drinking water?

A

Free drinking water
Metabolic water
Feed water

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13
Q

Minerals

A

inorganic components of plant and animal tissue

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14
Q

What are the 2 groups of minerals?

A

Macrominerals and microminerals

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15
Q

Vitamins

A

Organic compounds that are not proteins, carbohydrates, or lipids that have a specific role in metabolism

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16
Q

What two groups are vitamins classified in?

A

Fat soluble and water soluble

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17
Q

What are factors play a role in nutrition

A

enzymes and hormones

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18
Q

Carnivores

A

Short uncomplicated large intestine, highly digestible diet, classified as hindgut fermenters

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19
Q

Herbivores and Omnivores

A

More complicated gastrointestinal tracts, diet varies in digestibility, modified to improve utilization of plant tissue

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20
Q

Types of Gastrointestinal tracts

A
  1. Monogastric (autoenzymatic digesters)
  2. Hindgut fermenters
  3. Ruminants (alloenzymatic)
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21
Q

Monogastrics

A

A single gastric stomach, enzymes for digestion are located within the animal, one long tube continually moves at a steady pace, no enzymes to digest cellulose

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22
Q

Ruminants

A

4 compartment stomach, enzymes are produced by microorganisms, feed is only chewed enough to be swallowed

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23
Q

Most particle size reduction is through..

A

microbial digestion

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24
Q

Hindgut fermenters (mix between monogastric and ruminant)

A

Chew food once, one compartment stomach, enlarged cecum, allows for microbial digestion of cellulose, feed travels at relatively constant pace, eat more per metabolic weight but digest less of low quality forages, coprophagy

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25
Q

What else can hindgut fermenters be classified as?

A

colonic fermenter and cecal fermenter

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26
Q

Digestion

A

Preparation of food for absorption

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27
Q

Absorption

A

Processes that result in the passage of small molecules form the lumen of the gastrointestinal tract through the mucosal cells lining the surface of the lumen and into the blood or lymph systems

28
Q

Enzymes provided to initiate digestion

A
  1. Amylase
  2. Bicarbonate
  3. Mucin
29
Q

Why are salivary ducts more important

A

Add base to maintain proper pH and allows for bolus to be formed and swallowed

30
Q

Two types of saliva

A

Serus and mucus

31
Q

What are the 3 primary salivary glands

A
  1. Submaxillary (mandibular)
  2. Sublingual (underneath the tongue)
  3. Parotids (below the ear)
32
Q

What is the primary site of chemical digestion?

A

Stomach

33
Q

What are the four separate areas of the stomach

A
  1. Esophogea
  2. Cardiac
  3. Pyloric
  4. Fundic
34
Q

Esophagea region

A

extension of the esophagus, most common area for ulcers because of stress and particle size

35
Q

Cardiac region

A

produces primarily mucus, protects the stomach from gastric secretions, largest region in swine

36
Q

Esophagea and Cardiac areas are primarily for

A

storage

37
Q

Peptic or Fundus Region

A

Lining is covered with gastric pits which open into gastric glands, produce a mixed secretion of acid, enzymes, and mucus, glands consist of two main types of cells
- cheif/peptic cells, produce proteolytic enzymes
- Paritel/oxynitic cells, produce primarily hydrochloric acid

38
Q

Pyloric Region

A

Mucus producing cells

39
Q

What is the functions of the stomach?

A

Motility, moving food around and ensures a more complete digestion. Regulation, emptying under hormonal control and ensures small intestine is not overwhelmed.

40
Q

Where does most absorption occurr?

A

Small inestine

41
Q

What three sections is the small intestine in?

A
  1. Duodenum
  2. Jejunum
  3. Illeium
42
Q

Duodenum

A

produces various digestive secretions, pancreatic and bile secretions enter, lowest pH, only section attached to wall of animal

43
Q

Jejunum

A

Site of absorption, longest portion of SI, forms many coils

44
Q

Illeium

A

site of absorption, short and straight

45
Q

Functions of villi (small finger like projections)

A

Increase the surface area of the intestine

46
Q

Brush border

A

Micro villi and glycocalyx, associated around the villi, contain fuzzy projections call glycocalyx, help to catch particles for digestion

47
Q

What is the large intestine made up of?

A

Cecum, colon, and rectum

48
Q

In what species is the large intestine typically larger?

A

herbaceous

49
Q

Primary role of large intestine

A

water and electrolyte absorption

50
Q

Liver

A

Compact undivided gland, majority of the GI tracts drain into the portal vein which drains into the liver, produces bile, helps with emulsification of lipids, active site of synthesis and detoxification of metabolites

51
Q

Pancreas

A

Light colored lobulated gland, produces pancreatic juices which contain enzymes to help with digestion

52
Q

What pancreatic juices are produced by pancreas that help with digestion

A
  1. amylolytic (carbohydrates)
  2. lipolytic (protein)
  3. proteolytic (Lipids)
53
Q

What are the 3 secretions of the stomach

A

HCI, Pepsin, and Rennin

54
Q

HCI

A

drops pH to 1 -3, kills everything in the stomach, low acidity helps expose amino acid bonds

55
Q

Pepsin

A

Proteolitic, secreted as a proenzyme pepsinogen

56
Q

Rennin

A

secreted only in young animals, develops a milk clot, prevents overloading of intestine

57
Q

Gizzard

A

used to mechanically reduce particle size of feeds

58
Q

Glandular stomach in avians

A

proventriculus

59
Q

4 parts of the ruminant stomach

A

rumen, reticulum, omasum, and abomasum

60
Q

What is the glandular stomach in the ruminant

A

abomasum

61
Q

Functions of reticulum

A

moves food into rumen, moves food into omasum, facilitates regurgitation

62
Q

Rumen

A

large fermentation vat, wall covered with papilla which allow for greater surface area and greater absorption of VFA

63
Q

Omasum

A

Nicknamed many plies, the role is not completely understood but aids in particle size reduction

64
Q

Reticular groove

A

occurs in young ruminants, forms a tube that shuttles milk into the omasum, bypassing the rumen reticulum, only occurs while nursing, does not remain functional in adult animals

65
Q

What are the 3 types of microorganisms in the rumen

A

Bacteria, Protozoa, Fungi

66
Q

Two groups of carbohydrates

A

Fibrous and readily available

67
Q

3 VFA

A

Acetate, Propionate, Butyrate

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