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Nutrition 1 exam > Past qs 7 > Flashcards

Past qs 7 Flashcards

1
Q

Chemical score

A

AA index of CP

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2
Q

What is Swann report?

A

Its for Su

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3
Q

How should growth promoters act?

A

It increases bodyweight gain and feed intake and decrease body fat content

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4
Q

Van Soest method cellulose

A

ADF- ADL

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5
Q

Acidifiers are

A

Nutrient modifiers, metabolic modifiers, gut flora modifiers

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6
Q

Organic matter

A

Calculated

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7
Q

Inositol is necessary in

A

Lipophilic factor….

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8
Q

T-2 toxins causes

A

Decrease of protein synthesis, ophisthonus

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9
Q

Which vitamin cooperates with CoA

A

Pantothenic acid (B5). Synthesizes CoA

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10
Q

How do you calculate “q”

A

(ME/GE)x 100

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11
Q

Digestible energy by indicator method

A

Saprophytic bacteria. Add indicator to make and measure out in faeces

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12
Q

Which Vitamin is needed for Acetyl CoA synthesis?

A

Pantothenic acid (B5)

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13
Q

Patulin is found in?

A

Mycotoxin produced by molds ex. Aspergillus, Penicillium, and Byssochlamys

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14
Q

What is curled toe disease caused by?

A

Deficiency of Vitamin B2 (riboflavin); in chicks

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15
Q

Equation for Crude Protein?

A

Crude Protein=True Protein (85-90%) + NPN

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16
Q

Percentage of crude fibre of wheat bran?

A

10-12%

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17
Q

Urea concentration in Cattle?

A

NH3 in ruminal fluid:3-5mmol/l; Max urea in feed: 20-30g/100kg; should not supply more than
1/3 of protein into TMR

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18
Q

What is P:E

A

How many grams of dietary protein are related to 1 MJ of energy

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19
Q

How do we express Ca and P in cattle?

A

g/kg

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20
Q

CP in wheat germ?

A

25-30

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21
Q

Which fungi need more humidity?

A

Field fungi and yeast fungi; 20-30% water, 0.95 aw??

22
Q

Where is leptin produced?

A

Ovaries, hypothalamus, Adipocytes (brown adipose tissue), placenta

23
Q

Streptococcus bovis produces?

A

Lactic acid from starch/sugar

24
Q

Lactidermia is caused by?

A

Streptococcus bovis

25
Q

Cellulose:

A

ADF-ADL

26
Q

Hemicellulose:

A

NDF-ADF

27
Q

NDF:

A

Hemicellulose, cellulose, lignin, silica

28
Q

What is UFP?

A

Potential of urea to be fermented in the rumen based on energy level (shows if you can give urea or not)

29
Q

Maillard Reaction?

A

Reaction between sugars happens in “hags?” and milk replacer

30
Q

In which animal can you change the state of ova when nutritional state changes

A

Sheep with vitamin E deficiency

31
Q

How to measure CF

A

H2SO4 + KOH+ boil it

32
Q

Turkey- perosis due to which protein deficiency

A

Biotin(vit H, B7/B8), niacin(B2), choline, folic acid(B9), Mn

33
Q

UFP

A

Urea fermentation potential

34
Q

S:N ratio 1:5, in which species?

A

beef cattle (N:S ratio: dairy cow: 10:1, sheep: 7:1, Beef 15:1)

35
Q

Which biogenic amine can cause feed allergy with skin symptoms

A

Histamine

36
Q

For expressing the protein regulating of a dairy cow we use

A

MP

37
Q

One of the compounds doeas not inhibit refraction of fat

A

DL- carnitine

38
Q

If we decrease fat content of carcass of slaughter animal only not good of

A

Animal welfare

39
Q

The best anti- microbial nutraceutical is

A

Oregano

40
Q

How to measure energy metabolism?

A

Direct and indirect colorymetry

41
Q

The essence the energetically food

A

TDN (g/kg DM) = digested crude protein (DCP) + 2,25+ DEE+ DCF
Or TE- E feaces= DE- (E count of urine + E count of combined gases) = ME
From 100% ME, x% will be counted to:
70-80% NEm, 60-70% NEl, 30-60% NEg
286. Energy protein count of food in different spp.
ME: Poultry
DE: Rabbit, Eq, Pig
NE: NEl: dairy cows, NEm+g: beef cattle and sheep
AMEn: used as a correction for N retention in young growing poultry
AME: is used in adult

42
Q

Acid peroxidase number, what does it mean?

A

It is give to the fat in the food

Damage of fats: hydrolysis of FFA (acidic value) (Ox: peroxide, aldehydes, ketons

43
Q

Induced

A

Corynebacterium glutanicum

44
Q

Which factor decreases digestion of proteins

A 
CP content of diet: min. 9-11%
NH3 content of rumen fluid: min. 3-5% mmol/l
Forage corn ratio
Level of df: feed intake
Treatment of the feed
45
Q

Potato is

A

Bulky and concentrated
(Concentrated and not bulky: corn cereals)
Concentrated and bulky: milk, turnip, beet, potato
Unconcentrated and unbulky: non
Unconcentrated and bulky: straw, watermelon

46
Q

Corrected DE is?

A

CDE= DEx (1-2df)

47
Q

What does field fungi need

A

Needs substrate with a lot of H2O

48
Q

With what do you measure body composition and water compartment

A

Urea and alcohol (dilution method)

49
Q

What is the effect of plant fibres to digestion

A

Decreases the digestion

50
Q

Why do we need zero N - —-

A

We need to count for adult or juvenile mm if the two would be the same

Nutrition 1 exam (18 decks)

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