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ANS 230 > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

Energy feeds

A

Starches and fats
§< 20% CP, <18% CF or < 35% CW §may be ensiled
§Carbonaceous

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2
Q

Energy feeds examples

A

All cereal grains & sorghums
o By product feeds ü Bran
ü Middlings ü Cobs
ü Molasses

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3
Q

Protein supplements

A

≥ 20% CP

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4
Q

Protein supplements of plant origin

A

üSoybean Meal
üCottonseed Meal
üCorn Gluten Meal
üBrewer’s Dried Grains

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5
Q

Protein supplement of animal origin

A

-meat and bone meal
-fish meal
-whey protein
-poultry meal

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6
Q

Fibourous feeds

A

-Dry forages and roughages
Fresh, dried or ensiled
Ø Includes the leaves, stems and stalks
Ø Used to describe the whole plant
Ø Pasture, hay and silage
Ø Low in energy (per unit weight) due to high CW

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7
Q

Pasture

A

Pasture
* Must be fenced
* Used while actively growing
* Harvested by livestock

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8
Q

Silage

A
  • Ensiledforage * Corn,Alfalfa,
    Grass
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9
Q

Hay dm percentage

A

82-85%DM

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10
Q

High mosuture silage dm percentage

A

≤ 30% DM

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11
Q

Medium Moisture silage DM percentage

A

30 – 40% DM

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12
Q

Low-moisture silage (haylage, baleage, wilted) dm percentage

A

40-60%

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13
Q

Dry forage objectives

A

Reduce moisture content to 15 – 18%.
* Low moisture retards enzymatic and
microbial degradation during storage.

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14
Q

Mowing

A

Step 1
§cut hay at the right time.
§3-5 days of sunny weather.

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15
Q

Mower Conditioner

A

cuts the grass and feeds it through rubber rollers that crimp, or condition, the grass. The crimping process breaks the stalk open, allowing the moisture to better evaporate. The mower conditioner drops the grass in windrows.

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16
Q

Macerate

A

Step 2
“Super Condition”
§Crimps forage every 1/8 inch (mower crimps every 4 inches)
§Dries faster

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17
Q

Tedding

A

Step 3
Takes hay out of windrows and spreads flat
across the field.
§Allows forage to dry faster.

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18
Q

Raking

A

Step 4
Usually takes 3-4 days to dry.
§Raking moves forage back into windrows, or
to turn over the drying windrows.
§It is then ready to be picked up by the baler

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19
Q

Bailing

A

Step 5
-watch moisture content

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20
Q

Hauling and Stacking

A

Step 6
Bales are loaded onto
wagons and hauled to a storage location

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21
Q

Phase I of silage preservation

A

-celle respiration (production on co2, heat and water)
-Temp-70 degrees Fahrenheit
-pH change-6.0-6.5
-days 1-2

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22
Q

Phase II silage preservation

A

-production of acetic acid, lactic acid, ethanol
-temp-90 degrees farenheit
ph-5.0

days 2-3

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23
Q

Phase III silage preservation

A

-lactic acid formation
ph is approx 4.0
days 3-21

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24
Q

Phase IV silage preservation

A

Material storage
temp 85 fatenheig

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25
Q

Phase 5 of silage preservation

A

aerobic deteroition on re-exposure of oxygen
-temp-110+ F
-pH is 7.0

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26
Q

Nutrient loss in respiration

A

5-10%

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27
Q

Nutrition loss in Raking/Bailing

A

10-15%

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28
Q

Nutrient loss from storage

A

5-10%

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29
Q

Nutrition loss form feeding

A

5-10%

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30
Q

Remaining nutritients after making hay

A

55-70%

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31
Q

Forage quealitty factors

A

§ Palatability
- smell, feel and taste & texture
§ Nutrient content
- chemical analysis
§ Digestibility
§ Anti-quality Factors
- tannins, nitrates, alkaloids, mycotoxins
§ Animal Performance

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32
Q

Anti-quality factors

A
  • tannins, nitrates, alkaloids, mycotoxins - species, time of year, environment
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33
Q

Animal performance forage quality

A

final test of forage quality
- nutrient content, digestibility and intake

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34
Q

As forage grow does crude protein and minerals increase or decrease

A

decrease

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35
Q

Does fiber increase or decrease as forage frowns

A

increase

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36
Q

Why does roughages have poor digestibility and nutritive value

A

-the cell contents include non-fibrous carbs, proteins and lipids
-the protein in forages is comprised of both true protein and NPN compounds. Protein varies by roughages

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37
Q

What does ether extraction produce?

A

Crude fat and residue

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38
Q

What does ther extraction residue contain

A

fiber

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39
Q

NDF

A

base-cellulose, hemicellulose and lignin

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40
Q

ADF

A

acid-cellulose and signing

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41
Q

ASH

A

miners (left over from fiber heated to 400 degrees celsius)

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42
Q

How is intake determined

A

 Body weight
 Nutrient Requirement*
 Nutrient Concentration

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43
Q

Step 1 in creating a diet

A

Identify the kind, age, weight and function of the animal(s) for which the ration is being formulated.

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44
Q

Step 2 in formulating a diet

A

 Determine the nutrient need(s) of the animal(s)

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45
Q

Step 3 in formulating a diet

A

 Select the feed(s)
 Match nutrient content with feed ingredient composition

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46
Q

Step 4 in formulating a diet

A

Calculate the amount of each feed ingredient to be used in the ration
 How to calculate?  Manual X
 Feed Software

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47
Q

Step 5 in formulating a diet

A

Check the ration formulated against the needs of the animal(s)

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48
Q

Ration costs to be taken into account when formulation a diet

A

$/lb or ton
$/day
$/nutrient

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49
Q

How should energy feed price be compared her

A

compared based on the price per pound of energy (TDN, DE, ME or NE)

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50
Q

How should protein feeds be compared

A

should be compared in terms of price per pound of total protein or digestible protein

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51
Q

Cats diet type

A

carnivore

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52
Q

Dogs diet type

A

omnivores

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53
Q

Dogs digestive anatomy

A
  • Stomach - Distinct proximal and distal compartment *
  • Longer intestinal length:BS ratio (6:1) *
  • More developed cecum *
  • More time for digestion of vegetative foods *
  • Lower absorptive capacity
  • Lower SA:BW ratio
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54
Q

Cats digestive anatomy

A

Stomach - Uniform gastric mucosa
Shorter intestinal length
Less developed cecum
Lower intestinal length:BS ratio (4:1)
* Lower SA:BW ratio
* SI – higher absorptive capacity
* Higher SA:BW ratio

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55
Q

Oral digestion in cats and dogs

A

 Dog and Cat’s saliva differs from humans – lack amylase.  Dogs tend to swallow with minimal chewing.
 Cats tend to select for a low starch diet.

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56
Q

Dogs and cats teeth

A

 Both have 12 incisors and 4 canine
 Dogs have more premolars & molars
 Dogs have 42 & Cats have 30 permanent teeth

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57
Q

Vommiting

A

common in dogs. Effective defense mechanism to expel toxins from the gut.

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58
Q

Types of feeders dogs vs cats

A

Dogs are “meal” feeders. Cats tend to be “snack” feeders.

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59
Q

Proximal stomach in dogs

A

capable of expansion for temporary
storage.

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60
Q

Enzymatic differences in cats vs dogs

A

– Cats rely more on pepsin (involved in collagen digestion).

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61
Q

Pancreatic amalyse dogs vs cats

A

x higher in the dog than the cat. Hence dogs adapt to high levels of dietary starch more rapidly than cats.

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62
Q

Brush border enzymes dogs vs cats

A

Cats exhibit lower activity of the brush border enzymes. Hence cats can only tolerate starch levels up to 4 g/kg bodyweight before diarrhea results; dogs can consume up to 2.5 times that level without any side-effects.

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63
Q

Responsiveness in levels of carbohydraye intake in dogs vs cats

A

 Cats are relatively unresponsive to varying levels of carbohydrate intake. Dogs are able to regulate the rate at which their small intestines absorb monosaccharides, in response to different starch levels.

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64
Q

Maintence energy requirements in dogs

A

requirements may range from 110 to ~4,000 kcal/d.

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65
Q

How is energy requirement determined

A

Energy use correlated with surface area.
 Surface area per unit weight decreases with size.
 Energy requirements and Metabolic BW – BW0.67-0.88

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66
Q

Feeding cats

A

Energy requirements less variable
 Breed differences in cats much smaller
 Weight ranges 3 – 10 kg
 Growth curves consistent
 Individual energy reqs may vary by 50% or more above or below average reqs.
 Recommended feeding ranges on pet food labels only a ‘recommendation’
 Calories needed are those that maintain optimal BW

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67
Q

Neutring calorie reduction

A

reduces the amount of calories needed by 25% in the dog and by 24-33% in the cat

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68
Q

Carbohydrates metabolism adaptations to carnvory

A

But not in Cats…….Glucokinase is virtually absent and, * Hexokinase has optimal activity at low glucose
concentrations.
* This is consistent with high protein and low carb diets.

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69
Q

Hepatic carbohydrate metabolism in non-carnivores

A

Gluconeogenesis activated during fasting & starvation.
 Inhibited by nutrient & hormonal signals from the gut following a meal.

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70
Q

Hepatic carbohydrate metabolism in carnivores (cat)

A

Hepatic gluconeogenesis continually active.
 Consistent with the need for glucose demand.  Similar to ruminants.

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71
Q

Hypercarnivores

A

carnivorous mammals with
proportionately larger brains (need for glucose)

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72
Q

Protein metabolism linked to glucose metabolism in cats

A

Protein catabolism provides gluconeogenic substrates
 Cats must derive EAA from diet; BUT
 Cats are unable to synthesize Arginine

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73
Q

Cats indosyncrayic nutrition needs

A

-arginine
-taurine
-Vit A and D
Niacin-4x more than dogs
-Arachiodiac acid

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74
Q

Taurine uses

A
  • Conjugates bile acids for proper
    digestion (Other animals can use glycine as well)-
    -Found almost exclusively in meat * Need ~50mg/d
    feline central retinal degeneration (FCRD)
  • Regulate Ca flow in cells
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75
Q

Defincency for taurine in cats harms

A

Deficiency can lead to blindness
* Deficiency can cause cardiomyopathy
and death
* Deficiency can cause stillbirths, low birth weights

76
Q

Why do cats have an obligatory requiremnt for vit A and D

A

Cats cannot cleave carotene which is first step in
conversion to retinal.
* Cat skin contains a low concentration of 7- dehydrocholesterol, precursor for vitamin D.
* Cats seem to be more tolerant to excess of both Vit A and D

77
Q

Cats obligatory requirment for Niacin

A

-4x more than dogs
-Cats have all the enzymes for niacin synthesis from tryptophan. But activity of picolinic carboxylase is greater which promotes conversion of tryptophan to acetyl CoA.

78
Q

A horses hoof is

A

one giant toe

79
Q

hyperammonaemia

A

ammonia intoxication

80
Q

Two essential fatty acids

A

linoleic acid (omega-6) and linolenic acid (omega 3)

81
Q

Why can’t cats form aradonic acid?

A

linoleic acid which is an essential fatty acid, is not converted to arachidonic acid because they lack this delta six desaturate enzyme.

82
Q

Feline central degeneration

A

A taurine deficiency that leads to blindness.

83
Q

How did horses lose their toe

A

They started with 4 toes but as their size grew they shed toes with helped with their agility speed and strength

84
Q

How does the horses body mass relate to their singular toe

A

the
central toe became larger and more robust allowing it
to withstand greater bending forces and expend less
energy as they walked

85
Q

Length of equine esophagus

A

4.5 feet

86
Q

What type of fermenters are horses

A

hindgut

87
Q

Size of horse stomach

A

8-17 quarts

88
Q

Stomach function in horses

A

acid and enzyme digestion of protein

89
Q

Small Intestine length in horses

A

70 feet and 48 quarts

90
Q

Small intestine functions in horses

A

enzymatic digestion of peptides, carbs and fats and absorption of amino acids, glucose and fatty acids

91
Q

Cecum size in horses

A

4 feet and 28-32 quarts

92
Q

Cecum function in horses

A

cellulase (bacterial) breakdown of fibers

93
Q

Colon function in horses

A

Absorption of VFA and amino acids, glucose and fatty acids

94
Q

Large colon size in horses

A

80 quarts and 10-12 feet

95
Q

Small Colon size in horses

A

10-12 feet and 13 quarts

96
Q

Anus Function

A

Excretion of colonic bacteria

97
Q

Rectum size

A

1 foot

98
Q

Large Intestine Size

A

29 Feet and 130 quarts

99
Q

Pelvic Flexure

A

a bend
in the Large Intestine that is a
common colic trouble
spot

100
Q

Lactic Acidosis in horses

A

Starch Overload (starch flows into hindgut)
then
Increase in lactic acid in hindgut
then
sharp drop in pH
then
decrease in fibre-digesting bacteria and increase in lactate producing bacteria
then
death of bacteria and irritation and damage to the intestinal mucosa

101
Q

What happens after death of bacteria in lactic acidosis in horses

A

release of endotoxins which then can cause laminitis, colic and ulcers

102
Q

What happens after irritation and damage to the intestinal mucosa

A

decreased appetite
reduced feed efficency
colic symptoms
stereotypical behavior

103
Q

Things that can occur from fermentation laminitis in horse

A
  • Endotoxins
  • Circulatory failure
  • Ischemia
  • Necrosis
104
Q

Normal insulin functions in horses

A

Insulin secreted by pancreas to regulate glucose levels.
 Insulin mobilizes absorbed glucose into tissues (liver, fat and
muscle).

105
Q

Insulin in horses with obesity dependent laminitis and insulin resistance equine metabolic syndrome

A

Pancreas release insulin but glucose enters the tissue cells at a
much lower rate than normal.
 This raises blood glucose concentration.
 Animals compensate by secreting more insulin.
 Major contributing factor in the development of laminitis

106
Q

Why must horses recruit specific muscle groups in a precisely timed fashion

A

to sustain force
and speed of muscle contraction to endure
for the entire performance

107
Q

How does the muscle system of the horse relate to the capacity of other systems

A

capacity of other
systems to deliver O2
, C6H12O6 & FFA and
remove LA

108
Q

Anaerobic respiration

A

This is done quickly when their is a need for atp for the muscles. The muscles turn glucose into lactic acid to rapidly from ATP soreness happens when you are exerting your muscles over the ability.

109
Q

Aerobic respiration

A

its slow but it lasts a long time and undergoes the eca cycle

110
Q

Imediate response to exercis

A

anerobic pathway the muscle and blood has ATP Phosphocreatine ,glycogen and glucose to produce 6 ATP

111
Q

Slow response to exercise

A

Muscle, liver and blood release glycogen, glucose and amino acids and they release 36-38 atp.
The muscle,liver blood and adipose tissue release fatty acids and triglycerides which release 140 atp

112
Q

Is anaerobic respiration mostly used in sprints or marathons

A

sprnts

113
Q

How do muscle fibers in horses vary

A

 Contraction speed
 Fatigue resistance
 Oxidative capacity
 Glycolytic capacity

114
Q

How do horses adapt to exercise

A

 Large glycogen stores
 High respiratory capacity of skeleton muscle
 Dramatic increase in Splenic contraction
 Effective Thermoregulation

115
Q

What are the effects of horses athletic abilities

A

High energy demand
 High heat generation
 Increased core temps

116
Q

How do horses thermoregulate

A

 Sweating
 Increased Surface Blood Flow
 Panting

117
Q

Grain features

A

– high glycemic index
– increased insulin
– inhibition of lipid use
– Low pH ( lactic acid)

118
Q

Forage features

A

– low glycemic index
– SCFA
– high pH ( lactic acid)

119
Q

How can genetics cause damage to muscles

A

gentics
trenuos exercise
period of extended rest which stimulates glycogen formation
polysaccahride storage disease:glycogen improperly formed crystals formed in cells
Cellis damaged as crystals form
varying degrees of damage from mild to debilitant and then pain and discomfort; lameness

120
Q

Azoturia

A

Damage to muscle due to
improper exercise followed by
inactivity
 “dark urine”

121
Q

Exotic

A

‘not native or
indigenous to owner’s locale’

122
Q

Exotic animals in US households

A

62 million exotic animals
resided in U.S. households
in 2016 – a 25% increase
from previous 5 years

123
Q

What percent of known species are invertebrates

A

97% of all known species

124
Q

What percent of known species are vertebrates

A

3% of all known species

125
Q

Challenges with exotic animal nutrition

A

 Few ‘true’ experts
 Animal environment – not native to their region
 Experimental data on requirements
* Extrapolate
* Digestive system morphology and function
* Metabolic Body Size

126
Q

Exotic animal nutrition challenges with care and visits to clinics with rabbits

A

– Vertebral Fracture or Luxation
- Strong hind legs but improper handling can
cause fracture or luxation (dislocation)

127
Q

Exotic animal nutrition challenges with care and visits to clinics with hedgehogs

A

you need anesthesia to uncurl their body

128
Q

Exotic animal nutrition challenges with care and visits to clinics with birds

A

Owl use their talons; parrots use their beaks

129
Q

What [percent of exotic pet illness related to poor nutrition

A

90%

130
Q

What was the previously recommended diet for parrots lead to

A

hypovitaminosis A.

131
Q

How do you balance an exotic animal diet

A

look to zzos as they have done the most research but the nutrition and habitats vary greatly among zoos

132
Q

How do we used comparative nutrition to help develop diets for exotic animals

A

You compare them to similar animals that we do know the diets for and compare what is the same and what is different so you can then adjust the exotic diet based on that and hopefully get closer to the baseline.

133
Q

When research was done with captive giraffes on in Vitro microbial fermentation

A

They tested the methane production after consumption of different types of leaves and showed a lot of variable levels of methane

134
Q

What did the research of gorillas on food consumed and microbiome diversity

A

The more fiber consumed the greater the diversity in the guts of the microbiome.

135
Q

What percent of the U.S. workforce was
engaged in farming in 1800’s?

A

100%

136
Q

What percent of the U.S. workforce was
engaged in farming in 1900’s?

A

30%

137
Q

What percent of the U.S. workforce is
engaged in farming today?

A

<2%

138
Q

How much must the world food supply increase by 2050

A

double

139
Q

How much does agriculture account for global greenhouse gases emmisions

A

about one quarter

140
Q

Rank car, bus and cows for co2 emissions per unit

A

cows the buses then cars

141
Q

How has milk rpdocuction changed since 1980

A

increased

142
Q

How has milk cows amount change since 1980

A

decreased

143
Q

How has to carbon footprint per kg of milk changed since 1924

A

it decreased from 45.7 to 6.7 in 2007

144
Q

How much CO2 do plants soak up

A

16% more than previosuly thought

145
Q

How much carbon does photsynthesuis remove

A

120 gigatons per year of carbon

146
Q

How much carbon does photsynthesis store in plants

A

610 gigatons

147
Q

How can plants help with the excess carbon

A

since they remove and consume so much more plants can help lessen the carbon and cows eat so much grass which increases plant production

148
Q

When conserving forage as silage it is most important to:
Question 1Answer

a.
Maximize oxygen penetration in the forage

b.
Promote butyric acid production

c.
Raise pH to 6.0

d.
None of the above

A

d.
None of the above

149
Q

During the process of making hay, the forage is placed in windrows to:

Question 2Answer

a.
help preserve moisture within the forage

b.
enable the moisture to better evaporate

c.
increase moisture and preserve the forage

d.
help promote microbial activity and make better hay

A

b.
enable the moisture to better evaporate

150
Q

Hay that is baled too wet:

Question 3Answer

a.
improves digestibility of nutrients

b.
helps in better forage storage

c.
can result in spontaneous combustion

d.
retards microbial respiration

A

c.
can result in spontaneous combustion

151
Q

An accurate way to determine forage moisture content in the field during harvesting is:
Question 4Answer

a.
odor test

b.
moisture squeeze test

c.
koster tester

d.
AOAC Oven dry matter test

A

c.
koster tester

152
Q

Conserved forages can take the form of hay, haylage or silage. Common principle(s) underlying high quality forage conservation include:
Question 5Answer

a.
consideration of plant growth and plant nutrient content

b.
harvesting and storage conditions to minimize nutrient loss

c.
optimizing recommended forage moisture levels

d.
All of the above

A

d.
All of the above

153
Q

Which factor(s) determine good silage preparation:

Question 6Answer

a.
elimination of oxygen

b.
preferential growth of lactic acid bacteria

c.
lower silage pH to 4.0 or less

d.
All of the above

A

d.
All of the above

154
Q

Plant maturity has a major impact on nutrients. As forage matures:

Question 7Answer

a.
fiber content increases

b.
protein content increases

c.
total yield decreases

d.
fiber content decreases

A

a.
fiber content increases

155
Q

Nutrients are in their highest concentration when forage is fed as:
Question 8Answer

a.
hay

b.
silage

c.
pasture

A

c.
pasture

156
Q

During the process of forage preservation as either hay or silage, nutrient losses are observed during:

Question 9Answer

a.
respiration

b.
raking and/or baling

c.
storage

d.
feeding

e.
all of the above

A

e.
all of the above

157
Q

Which of the following statement is true about corn silage, alfalfa haylage and orchardgrass hay?
Question 10Answer

a.
They are all conserved forages

b.
They are all a good source of fiber

c.
They can vary in moisture content

d.
All of the above are true

A

d.
All of the above are true

158
Q

The percentage of a nutrient on a dry matter basis is always higher than on an as fed basis.

Question 1Answer

a.
True

b.
False

A

a.
True

159
Q

The feed intake of a dairy cow is difficult to determine and depends upon which of the following:

Question 2Answer

a.
Whether the animal is lactating or dry

b.
The level of milk production i.e. low, medium or high

c.
Whether the animal is pregnant

d.
All of the above

A

d.
All of the above

160
Q

Acid Detergent fiber (ADF) includes:

Question 3Answer

a.
Cellulose

b.
Cellulose and lignin

c.
Cellulose, hemicellulose and lignin

d.
None of the above

A

b.
Cellulose and lignin

161
Q

Which of the following is essential to know before you can begin formulating a ration to meet nutrient requirements of an animal?

Question 4Answer

a.
The amount of energy and protein required by the animal

b.
The availability and cost of the dietary ingredients.

c.
Any feed restrictions.

d.
An estimate of the daily intake by the animal

A

d.
An estimate of the daily intake by the animal

162
Q

If you have a feed sample that contains 10%Nitrogen. What is the amount of Crude Protein (CP) percentage in that feed.

Question 5Answer

a.
6.25

b.
62.5

c.
10

d.
2

A

b.
62.5

163
Q

Which of the following statement is true?

Question 6Answer

a.
The percentage of a nutrient is higher on a DM basis compared to AF basis

b.
When formulating diets to meet nutrient requirements of animals we do it on a DM basis

c.
The actual amounts of nutrients expressed in lb or kg are not affected when adjusting for feed moisture content.

d.
All of the above statements are true

A

d.
All of the above statements are true

164
Q

Nitrogen free extract (NFE) includes:

Question 7Answer

a.
Sugars

b.
Starch

c.
Glycogen

d.
All of the above

A

d.
All of the above

165
Q

When formulating a ration to meet nutrient requirements of an animal all ingredients are included on a dry matter basis.

Question 8Answer
True
False

A

True

166
Q

Diets are formulated on a dry matter basis but fed on an as fed basis.

Question 9Answer
True
False

A

True

167
Q

Which of the following nutrient is not organic?

Question 10Answer

a.
Carbohydrates

b.
Lipids

c.
Proteins

d.
Minerals

A

d.
Minerals

168
Q

Unlike humans and other omnivores, cats and dogs lack this salivary enzyme:
Question 1Answer

a.
lipase

b.
protease

c.
amylase

d.
cellulase

A

c.
amylase

169
Q

Compared to cats, dogs have more of these
Question 2Answer

a.
canine

b.
incisors

c.
premolar and molar

A

c.
premolar and molar

170
Q

Dogs are capable of adapting to higher levels of dietary starch because they have 3 times the levels of this enzyme compared to cats:
Question 3Answer

a.
insulin

b.
hexokinase

c.
pancreatic amylase

d.
glucokinase

A

c.
pancreatic amylase

171
Q

Dogs and cats have quite similar digestive and nutrient requirements with a few key differences. Which of the following statement is true:
Question 4Answer

a.
Cats have a high absorptive capacity for carbohydrates compared to dogs

b.
Dogs have much shorter intestinal length than cats which relates to the greater proportion of dietary fiber consumed by dogs

c.
Cats have a 4 times greater requirement for niacin than dogs

d.
Dogs require arginine in their diets but cats are capable of synthesizing arginine

A

c.
Cats have a 4 times greater requirement for niacin than dogs

172
Q

When accounting for the energy requirements of animals we must keep in mind some key principles that include:
Question 5Answer

a.
energy use is correlated with body surface area

b.
surface area per unit weight decreases with body size

c.
energy requirements are more comparable across animals when expressed on a metabolic body weight

d.
all of the above principles are valid when formulating for energy requirements

A

d.
all of the above principles are valid when formulating for energy requirements

173
Q

The abnormal condition that results in “dark urine” in horses is referred to as:

Question 6Answer

a.
Azoturia

b.
Exertional Rhabdomyolysis

c.
Monday Morning Sickness

d.
Polysaccharide Storage Myopathy

e.
All of the above

A

e.
All of the above

174
Q

Which of the following vitamin must be included in the diets of carnivores?
Question 7Answer

a.
Vitamin A

b.
Vitamin B

c.
Vitamin C

d.
Vitamin K

A

a.
Vitamin A

175
Q

This anatomical feature in horses can be a common colic trouble spot:
Question 8Answer

a.
esophagus

b.
epiglottis

c.
pelvic flexure

d.
colon

A

c.
pelvic flexure

176
Q

What are some factors that might contribute to the onset of colic symptoms like laminitis, in horses?

Question 9Answer

a.
Insulin resistance i.e. release of insulin does not result in adequate transport of glucose into cells thereby raising blood glucose concentration.

b.
ability and capacity of the animal to mobilize O2 and glucose from different metabolic pathways i.e. anaerobic and aerobic.

c.
variability in muscle fibers in their speed of contraction, fatigue resistance and oxidative capacity.

d.
All of the above.

A

d.
All of the above.

177
Q

Which of the following events occur with the onset of fermentation laminitis in horses?
Question 10Answer

a.
drop in pH

b.
decrease in fiber digesting bacteria

c.
release of endotoxins

d.
all of the above

A

d.
all of the above

178
Q

Protein quality can be estimated using several different methods. Which of the following method is used most commonly and determines the efficiency of dietary nitrogen utilization as a percentage of absorbed nitrogen.
Question 1Answer

a.
protein efficiency ratio (PER)

b.
net protein value (NPV)

c.
net protein utilization (NPU)

d.
biological value (BV)

A

d.
biological value (BV)

179
Q

A bird found in South America that has foregut fermentation similar to a cow:
Question 2Answer

a.
Condor

b.
Toucan

c.
Hoatzin

d.
Pigeon

A

c.
Hoatzin

180
Q

n birds, this region plays an important role in grinding and breaking down the feed particles:
Question 3Answer

a.
Esophagus

b.
Mouth

c.
Gizzard

d.
Abomasum

A

c.
Gizzard

181
Q

An animal consumes 22g of total N. Fecal and urinary N are 1.5g and 2.0g, respectively. How much N was absorbed?
Question 4Answer

a.
20g

b.
20.5g

c.
18.5g

d.
23.5g

A

c.
18.5g

182
Q

Biological value is one measure of protein quality and is calculated by measuring N retained as a % of N absorbed.
Question 5Answer

a.
True

b.
False

A

true

183
Q

How can some animals with hindgut fermentation benefit from microbial fermentation products?
Question 6Answer

a.
coprophagy

b.
theophagy

c.
hypotrophy

d.
polyphag

A

a.
coprophagy

184
Q

In horses, this band of tissue separates the non-glandular from the glandular region in the stomach:
Question 7Answer

a.
margo plicatus

b.
cardiac muscle

c.
Gastric intrinsic factor (GIF)

d.
sigmoid flexure

A

a.
margo plicatus

185
Q

To estimate protein quality one has to conduct a N balance study. Which of the following measurement(s) is/are necessary to quantify thoroughly and completely total N use by the animal?
Question 8Answer

a.
total urinary N

b.
total fecal N

c.
endogenous urinary N

d.
metabolic fecal N

e.
All of the above

A

e.
All of the above

186
Q

What factor(s) is/are important to determine protein quality of a feed:
Question 9Answer

a.
Amino acid composition

b.
Amino acid digestibility

c.
Amino acid bioavailability

d.
All of the above

A

d.
All of the above

187
Q

Which region of the gastrointestinal tract shows the least amount of variation across animal species?
Question 10Answer

a.
stomach

b.
hind gut

c.
small intestine

d.
teeth

A

c.
small intestine

ANS 230 (7 decks)

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