Quiz 3 (Lectures 5-7) Flashcards
Nutrition is the study of:
What an animal needs to eat, what an animal is fed, and what the animal does with its feed
Factors affecting nutrition
●Stress●Environment●Age●Individual variation●Sex●Breed●Species●Health●Pecking order ●Food availability●Photoperiode●Water intake●Food quality●Activity●Genetics●Geographical location●Temperament●Allergies●Supplements●Physiological status
What is metabolism?
sum of the physical and chemical processes by which a substance is produced and maintained (anabolism) and the transformation by which energy is made available for the use of the organism (catabolism)
anabolism
building up of a chemical compound
by the union of its elements from other suitable starting materials
catabolism
any destructive metabolic process by which organisms convert substances into excreted compounds
nutrient
nutritious substance, food, or other component
six main nutrients
water
carbs
lipids
protein
vitamins
minerals
Water is the ____
single most important nutrient
How much water do horses drink
8-10 gallons per day
2 qts of water for every lb of hay or dry forage consumed
How much water do dairy cows drink?
1-2 gal per 100 lbs of body weight
higher when lactating
how much water do dogs drink?
1 oz per lb of body weight
10 lb dog = 1 cup / day
when does water intake increase?
increased temperature, exercise, lactation, or having a large forage diet
what is water necessary for in the body?
lubrication, body temperature regulation, chief constituent of body composition, transport medium, blood, lymph, urine, sweat, chemical reactions
Four sources of water
free drinking water ; water on feed ; water in feed ; metabolic water
signs of water deficiency and dehydration:
decreased feed intake
decreased physical activity
dry membranes
How do we evaluate hydration status?
capillary refill time (skin pinch test)
possible causes of water deficiency
no water source
low water palatability
low water accessibility
illness
What do all carbohydrates contain?
C H O
what is the main building block of carbohydrates
glucose
types of monosaccharides
glucose, fructose, galactose
types of disaccharides, oligosaccharides
maltose, sucrose, lactose, etc etc
what is starch?
a long string of glucoses
types of complex carbohydrates
starch, cellulose and hemicellulose, lignin, gums and pectins
What foodstuff has the highest amount of energy
corn, followed by barley then oats
Which carbs are easily broken down?
starch and glycogen easily broken down by digestive enzymes
what carbohydrate is broken down by microbes?
cellulose
purpose of fiber?
keeps gut healthy
most common oil consumed
corn oil
purpose of fats
absorption of fat-soluble vitamins (A, D, E, and K)
average fat level in most foodstuffs (forages & grains )
2-4%
fat level of rice bran
26%
fat level of vegetable oils
99%
why can’t horses digest high amounts of fat?
no gallbladder ; cannot ingest more than 20% fat in their diet
why do dogs consume more fat than horses?
consume meat as well as greens- more fat in meat
dogs balanced diet has __% fat
10-15%
how much fat is in a dog’s dry food?
8-22%
How much fat do wild dogs consume?
25-30%
calorie
amount of energy to raise 1g of water to 1* C
energy values of carbohydrates, proteins, and fats
4, 4, 9 kcal/g
signs of fat deficiency
dry, dull hair coat
scaly skin with infections
hair loss
vitamin deficiencies
proteins are composed of ___ which always contain ___
amino acids, nitrogen
functions of protein in a diet
provide amino acids, increase muscle mass, provide energy
important for lactating mares and young foals
PVT TIM HALL
■Phenylalanine■Valine■Threonine■Tryptophan■Isoleucine■Methionine■Histodine■Arginine■Leucine■Lysine■SPELLS OUT PVT TIM HALL
sources of protein
soybean meal and alfalfa
protein deficiency signs
reduced growth, weight loss, reduced milk production and performance, rough, course hair
signs of excess protein
increased water intake, increased urination
which vitamins are fat-soluble?
a d e k
which vitamins are water-soluble
b’s, c
source of vitamin a ?
green, leafy forages
source of vitamin d
sunlight
source of vitamin e
found in fresh green forages
decreases with plant maturity
source of vitamin k
green leafy plants (one form produced by gut microbes)
vit b complex source
yeast, green forage, produced by microbes
vitamin c source
fresh veggies and fruits, green forage, naturally produced by liver
minerals
essential inorganic nutrients
how are minerals provided to milk cows? beef cows?
salt mineral block at feeder or in fields
macrominerals
Na, Cl, Ca, P, K, Mg, S
Microminerals
Co, Cu, Fl, I, Fe, Mn, Mo, Se, Zn
what are minerals needed for?
maintenance of body structure, fluid balance, nerve conduction, muscle contraction
Necessary ratio of Ca : P in horses
2:1
when does the need for Na, Cl, and K increase
when weating
what is proximate analysis
how we can examine different components of nutrients
approximating the value of a feed for feeding purposes
how is moisture determined in proximate analysis
sample heated and dried out- difference in weights found
how is crude protein determined in proximate analysis
kjeldahl technique- amount of nitrogen
how is crude fiber determined in proximate analysis
everything else is added up then subtracted from 100, leftover is crude fiber
how is ash determined in proximate analysis
burning left over feed in furnace
how is crude fat determined in proximate analysis
what is soluble in diethyl either
NDF
neutral detergent solution: used to dissolve easily digestible pectins and plant cell contents like proteins, sugars, and lipids
leaves out fibrous residue of plant cell wall components
ADF
acidified detergent solution
used to dissolve cell solubles, hemicellulose, soluble materials
NRC Classification Categories
forages/roughages
silages
energy feeds
protein, mineral, vitamin supplements
non-nutritive additives
roughages vs concentrates:
roughages have higher fiber, lower energy, less money, and are bulky/coarse
concentrates cost more and are high density
characteristics of forages/roughages
NDF is high
digestible carbs is low
protein level varies
generally inexpensive cost
examples of forages/roughages
legumes, grass hay, wheat straw, corn cobs, rice hulls
corn
palatable, 2x energy as oats, low in fiber, easy to over feed, moldy is lethal
oats
most popular, lower energy value, higher fiber, more palatable and digestible, can be expensive
barley
hard hulls, medium fiber and energy
wheat
mostly for humans - expensive
small hard kernels with high energy and low palatability
milo/sorghum
small hard kernel, not palatable, used in grain mixes, high energy, low fiber, drought resistant
flaxseed
oil byproduct when processed
35% protein, 85% is digestible
rye
high energy ingredient
usually part of mixture
kernel has high nutritional value
plant itself is a good roughage source
brewer’s grain
byproduct of breweries- good, cheap feed
what is dry matter?
concentration of nutrient of interest
how do you calculate dry matter and crude protein?
weight of feed * percentage of dry matter = DM. DM * percentage of CP = kg of CP (convert to grams)
why do we need to eat?
provide atp to body cells
why does the body need atp energy to function?
neurons, hepatocytes, nephrons, intestinal cells, lymphocytes, erythrocytes, mammary cells, muscle cells
very basic breakdown into ATP
food molecules are digested into simple molecules, which are then absorbed into pathways
three requirements of conversion of feed to ATP
digestion of feed, absorption of nutrients, metabolism of nutrients (nutrient oxidization yields atp)
What are the eight steps of digestion?
PMSDDADM
Prehension
mastication
salivation
deglutition
digestion
absorption
defecation
mictruition
prehension
bringing feed into mouth with tongue, teeth, lips
what do ruminants have instead of upper incisors?
pad, don’t need to tear into flesh
mastication
chewing - formation of bolus in ruminants
salivation
mixing of food and saliva
purpose of salivation
lubrication, enzymes, buffers (bicarbonate) to manage pH level in digestive system
deglutition
swallowing
digestion
conversion of food in the stomach and SI into soluble and diffusible products capable of being absorbed
absorption
movement of substances into cells or across tissues by way of diffusion/osmosis
defecation
excretion via rectum or cloaca
what is present in feces?
undigested feed, enzyme residues, sloughed cells, bacteria
micturition
urination of nitrogen compounds, minerals/electrolytes, water
what does energy metabolism lead to?
2H and ATP
glycolysis
convert or breakdown glucose to pyruvate to form ATP
glycogenolysis
breakdown glycogen to glucose
glycogenesis
make glycogen from glucose
gluconeogenesis
make glucose from non-CHO source (proteins
pathways controlled by hormones
insulin, glucagon, epinephrine
purpose of gastrointestinal anatomy
evolved to maximize digestion ad absorption of particular feeds, depending on diets and stomachs
physical specializations of gastrointestinal anatomy
macro: compartments, teeth
micro: absorptive surfaces
chemical properties of gastrointestinal anatomy
types of enzymes produced, pH
functions of the mouth
selection, chewing, saliva, swallowing
functions of teeth
incisors to shear forage, molars to grind food
microbial digestion
microbes break down fiber and forage, produce VFA, B-vitamins, Vitamin K and gas
purpose of fermentation
provide nutrients to host animal
how does fermentation differ across species?
where the fermentation occurs
foregut fermenters basics
fermentation occurs in the reticulorumen, RUMINANTS
hindgut fermenters basics
fermentation occurs in cecum or colon; monogastric herbivores
three types of hindgut fermenters
herbivores (horses, elephants, guinea pigs, rabbits)
carnivores (house cats, lions)
omnivores (rats, primates, pigs, bears, dogs
herbivore monogastric tract characteristics
complex, large compartments for ferementing
monogastric carnivore characteristics
short, straight tract
monogastric omnivore characteristics
between complex and straight - some spots for fermentation
types of foregut fermenters
cattle, sheep, goats, bison, deer, antelope, giraffes
what conducts the process of fermentation
bacteria
what do carbohydrates ferment into?
VFAs (acetate, propionate, butyrate), Carbon dioxide, methane, water, heat, atp
physical nature of monogastric stomachs
contraction of muscles - moves and mixes contents of stomach around
chemical purpose of monogastric stomachs
HCl denatures protein for absorption
enzymatic nature of monogastric stomachs
pepsin, lipase, rennin
purpose of monogastric stomachs
formation of chyme, storage of feed
complex stomachs
four compartment stomach in the ruminant
small intestine
duodenum, jejunum, ileum
what is absorbed in the small intestine
CHO, AA, short chain FA, water-soluble vitamins, minerals
what occurs in the LI
water absorption and fiber fermentation
function of the LI
microbial fermentation
transit time through the large intestine
38-48 hours
small colon function
leads up to rectum
rumination
regurgitation of ingesta from reticulum, followed by remastication and reswallowing
steps of rumination
1: rumen
2: reticulum
3: esophagus
4: omasum
5: abomasum
pancreas
v shaped gland with two functions
function of the pancreas
endocrine: secrete insulin and glucagon into the blood, keep sugar concentrations constant
exocrine: secrete pancreatic enzymes that aid in digestion of carbs, fats, & proteins
ruminant pathway
reticulorumen –> omasum –> abomasum –> SI –> cecum –> colon
requirements to be in maintenance
mature
non-pregnant
non-lactating
non-exercising
positive balance
less nutrients used than consumed
negative balance
more nutrients used than consumed
how does repro affect male nutrient needs
need more nutrients
overweight results in lethargy, less fertility, less libido
how does repro affect female need for nutrients
poor nutrition will prevent cycling, decrease # of eggs ovulated, decrease birth weight
obesity can delay puberty, decrease fertility, increase embryonic mortality
early gestation events
embryo development, fetus has priority, mother supplying all nutrients
early gestation nutrition
mother at maintenance
