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ANSC 4560 > Recommended energy/nutrient intakes for dogs/cats > Flashcards

Recommended energy/nutrient intakes for dogs/cats Flashcards

1
Q

MR

A

minimal requirement

  • minimal concentration or amount of a maximally bioavailable nutrient that will support a defined physiological state
  • often absent from tables
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2
Q

AI

A

Adequate intake

- minimal concentration or amount that results in NO animal being deficient or when no MR has been demonstrated

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3
Q

RA

A

Recommended allowance

  • based on MR, the RA considers the normal variation in bioavailability of nutrients in feed ingredients of typical quality
  • if no MR available, use AI
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4
Q

SUL

A

Safe upper limit

- maximal concentration or amount of a nutrient that has not been associated with adverse effects

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5
Q

Which value is similar to AAFCO recommendations?

A

Recommended allowance

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6
Q

What value is similar to AAFCO’s maximum level?

A

safe upper limit

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7
Q

Use of which term is not accepted by many pet food experts?

A

SUL

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8
Q

Table format - nutrient recommendations

A
  • per kg dietary DM
  • per 1000kcal ME/day
  • per kg BW^0.75 (dog) and BW^0.67 (cat)
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9
Q

Conditionally essential nutrients

A

Omega 6 FA - linoleic acid, arachidonic acid

Omega 3 FA - alpha-linolenic acid, EPA, DHA

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10
Q

Major nutrient classes

A
  1. water
  2. protein
  3. fat
  4. carbs
  5. minerals
  6. vitamins
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11
Q

Majority of nutrients that drive ingredients?

A

Macro and micro nutrients

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12
Q

Source of water

A
  • diet
  • metabolic water
  • drinking water
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13
Q

Metabolic water

A

product of oxidation

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14
Q

Drinking water

A

The key is proper management

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15
Q

Water loss through?

A

Obligatory or facultative

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16
Q

Obligatory water loss

A
  • minimal for waste removal

- respiratory

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17
Q

Facultative water loss

A

Kidney resorption
- controlling breakdown products from protein degradation and high levels of glucose = drink more

Faces

  • diet dependent
  • fiber –> gelling to sequester water (faster it moves, less water reabsorption)

Evaporation
- environment –> panting, condensation, evaporation, conduction

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18
Q

When do dogs retain water?

A

When eating protein and carbohydrates

  • carbs deposited as glycogen - attracts large amounts of water
  • rapid fat loss = rapid water loss not fat
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19
Q

Dogs adapt water intake in response to:

A
  • body water stores (not in cats; dogs much better at detecting thirst and pre-programmed to drink)
  • exercise (water = #1 limiting factor)
  • food (linear correlation to intake)
  • sodium intake –> drives urinary health and dilutes urine
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20
Q

To conserve water, what adaptation do cats utilize?

A

Concentrate urine

- implicated in risk factor for feline lower urinary tract disease

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21
Q

Increasing water (40%) and lowering energy density of cat feed is associated with?

A

increased exercise

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22
Q

What is FLUTD

A

Feline lower urinary tract disease

- includes cats that have interstitial cystitis (IC) and other causes for a much lower % of cases

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23
Q

FLUTD symptoms

A
  • dysuria
  • hematuria
  • pollakuria
  • periuria
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24
Q

Which cat is most prone to FLUTD

A

neutered males

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25
Q

FLUTD risk factors

A

stress, diet matrix, obesity, decreased water intake

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26
Q

To help prevent FLUTD

A
  • Use reverse osmosis water - lower mineral content

- increase water intake –> wet food, trickling tap, fountain

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27
Q

painful/difficult urination

A

Dysuria

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28
Q

blood in urine

A

Hematuria

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29
Q

Excessive urination

A

Pollakiuria

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30
Q

Urination in inappropriate places

A

Periuria

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31
Q

Is energy a nutrient?

A

No, but is a characteristic of nutrients

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32
Q

What is energy essential for?

A

growth, maintenance, reproduction

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33
Q

Calorie

A

heat required to raise temperature of 1g of water from 16.5 to 17.5 degrees celsius

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34
Q

How many kj are in 1 kcal?

A

4.18

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35
Q

How many J of energy are in 100kcal of food?

A

100 x 4.18 = 418 kj x 1000 = 418,000

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36
Q

Which requirement tends to be tighter (mineral/energy)?

A

Mineral
E.g. general distribution for calcium in diets in dogs but another distribution in large breed dogs = lower calcium requirement

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37
Q

What is considered regarding net energy?

A

Gross energy + digestible energy + metabolizable energy = net energy for maintenance and production

  • accounts for fecal, heat of fermentation (before DE), urinary, gas (before ME), heat increments of feeding losses (before NE)
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38
Q

Basis of feeding trials re equivalent to?

A

Proximate analysis (Atwater)

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39
Q

DE formula

A

DE = energy intake - energy in feces / energy intake x 100

  • similar for protein, fat, fiber, organic matter
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40
Q

ME formula

A

ME = energy intake - energy in feces - energy in urine/energy intake x 1-00

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41
Q

What do we use to calculate ME of foodstuffs?

A

Modified Atwater factors

ME = (3.5 x g or protein) + (8.5 x g of fat) + (3.5 x g of NFE)

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42
Q

Net energy formula

A

NE = energy intake - energy in faces - energy in urine - HIF/energy intake x 100

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43
Q

What % NE is used for maintenance?

A

60-70%

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44
Q

Basis of energy requirement to support what?

A

basal metabolism win healthy animals at rest, in a post absorptive state and thermo-neutral environment

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45
Q

What % of NE is used for production?

A

up to 30%

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46
Q

What might change NE for maintenance?

A
  • environmental temperature
  • genetically predisposed to be on either end of energy distribution
  • activity level
  • pain (fever) = immune response (health status)
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47
Q

What do dos and cats used net energy production for?

A

activity, deposition of fat, reproduction

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48
Q

Adaptive thermogenesis - NE

A 
Calorimetry, post partial response, genomics, proteomics, physical performance
 (5-15%)
- variable, regulated by behaviour
- responds to environment
- responds to diet
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49
Q

Physical activity - NE

A

play motivation, physical activity, engagement
(20-35%)
-variable, related to behaviour

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50
Q

Obligatory or resting energy expenditure

A

Calorimetry, body composition, biomarkers, genomics, proteomics, physical performance
(60-70%)
- required for performance of basal metabolism
- controlled by body composition, age, gender, diet

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51
Q

Energy balance is equal to

A

energy ingested - energy expended

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52
Q

Positive energy balance leads to?

A

body gain in energy

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53
Q

Negative energy balance leads to?

A

body loss in energy

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54
Q

Energy balance = 0 means?

A

there is no gaining or losing

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55
Q

Energy balance is made up of which components?

A

RMR + voluntary activity + TEF + thermogenesis

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56
Q

Internal signals that affect energy intake

A
  • gastric distension (dilute calories with fiber)
  • physiological response to stimuli
  • physiological satiety and hunger cues (different macronutrients stimulate release of different satiety hormones)
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57
Q

External signals that affect energy intake

A
  • food availability
  • timing/size of meals
  • food composition
  • texture
  • palatability (can override satiety cues e.g. bag of chips)
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58
Q

Consumer perception regarding speed a pet eats their food

A

They must like it!

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59
Q

Challenges to predicting energy requirements

A

drastic differences in energy requirements between animals

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60
Q

Differences between animals that may affect energy requirements

A
  • age (goes down)
  • reproductive status (energy demanding)
  • body condition (fatter - less food they need to maintain weight)
  • activity level
  • breed (body type, innate/genetics)
  • temperament
  • health status (immune response = energy demanding)
  • environmental conditions (in homeotherms)
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61
Q

Metabolic body weight

A

the amount of energy that is used by the body is correlated with body surface area
-body surface area decreases as animal increases in size (e.g. elephants have lower metabolic rate vs. hummingbirds)

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62
Q

K in ME formula

A 
# kcal animal requires to maintain body weight
K = constant x BW^0.67
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63
Q

relationship between BW, energy requirements and metabolic body weight?

A

BW and energy requirements are positively correlated (5x increase) but metabolic body rate is not

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64
Q

Exponent commonly used in animals that are geometrically similar?

A

0.67 - cats

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65
Q

Exponent commonly used in animals that are most heterogenous?

A

0.75 - dogs

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66
Q

Are energy requirements associated with lifespan?

A

Yes

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67
Q

Relationship between energy requirement and lifespan?

A

lower resting metabolic rate (kj/day) = longer lifespan

- smaller animals = lower energy requirements = longer lifespan

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68
Q

ME requirement in dogs

A

ME = K x BW^0.75

Where k = energy constant
E.g inactive = 95

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69
Q

Which factors would lead to a larger K value in dogs?

A

active, younger, bigger, higher energy

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70
Q

What are the energy requirements of a 10kg inactive dog?

A

= 95 x 10^0.75
= 534 kcal of ME/day
–> total caloric intake for the day

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71
Q

Increased energy requirements for? (on top of maintenance)

A
  • post weaned
  • late gestation
  • %BW weight gain
  • lactation
  • prolonged physical work
  • decreased environmental temperature
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72
Q

As animal ages, what happens to energy requirement?

A

decreases

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73
Q

Cat ME formula

A 
ME = K x BW
K = 50 for sedentary; 60 for active; 70 for very active
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74
Q

What happens to K value and exponent in overweight cat?

A
  • k goes up, exponent goes down = reduced metabolic rate
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75
Q

BCS for lean cat

A

less than or equal to 5 on 9 point scale

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76
Q

BCS for overweight cat

A

greater than 5 on 9 point scale

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77
Q

What products require a calorie consent statement?

A

dog/cat food, treats and supplements excludes chews

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78
Q

Why are individual requirements overestimated?

A
  • so much variation between animals

- better to be over - if dog/cat gains weight just lower amount given

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79
Q

Why do cats have higher protein requirement compared to dogs?

A

to maintain gluconeogenesis

- obligatory breakdown of protein producing more nitrogen

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80
Q

Does more protein indicate better quality

A

NO - quantity does not equal quality

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81
Q

What makes up protein?

A

300 naturally occurring AA but only 22 are found in protein

20 plus selenocysteine and selenomethionine

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82
Q

How many indispensable (essential) AA in dogs/cats

A

10

  • arginine
  • histidine
  • isoleucine
  • leucine
  • valine
  • lysine
  • methionine
  • phenylalanine
  • tryptophan
  • threonine

BUT methionine –> cysteine and phenylalanine –> tyrosine

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83
Q

What are dietary AA required for?

A
  • building and maintaining tissue (muscle, bone, skin, hair, hooves, adipose tissue)
  • synthesize enzymes
  • synthesize blood constituents
  • synthesize some hormones
  • synthesis of other metabolites
  • yield energy
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84
Q

Pet food companies have moved away from AAFCO feeding studies to demonstrate?

A

“complete and balanced”

- to make this claim –> all AAFCO recommendations must be met or exceeded

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85
Q

Why does AAFCO vary from NRC?

A

AAFCO accounts for bioavailability, quality and digestibility
- AAFCO requirement is always higher

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86
Q

How did NRC determine protein requirement?

A

reviewed empirical measurement of AA requirements

- no studies in adult animals, extrapolation of growth data

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87
Q

How are most estimates regarding protein requirements in dogs and cats made?

A

Using growth or nitrogen balance in growing dogs

  • nitrogen balance requires longer adaptation to diet to significantly change the whole pool of nitrogen
  • growth studies note differences in growth rate and lean deposition, but cannot compensate for adaptation mechanisms in AA efficiency
  • the requirement for lean deposition may be different than for maintenance, gestation, lactation, exercise, disease, geriatric animals
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88
Q

Why in AAFCO good?

A

makes recommendations for all nutrients supplied to cats/dogs and ultimately represents the state of organizations regulating the scale of commercial and animal feeds
- these minimums prevent deficiency in AAs when any ingredient is used

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89
Q

Terminal output of AA can only occur via oxidation through its respective catabolic pathway where:

A
  • the carbon backbone enters the TCA cycle or is conserved through conversion to fat or glucose
  • the nitrogen is excreted via urine in urea
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90
Q

AAFCO protecting against?

A

PROTEIN QUALITY

- digestibility and absorption

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91
Q

What can change body protein?

A

growth, dietary deficiency, disease, aging, exercise (resistance; not just walking/running)

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92
Q

What does AA intake control?

A

protein synthesis

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93
Q

what happens to excess protein?

A

it is catabolized (broken down)

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94
Q

Protein quality depends on?

A
  • protein content
  • AA composition
  • AA digestibility and availability
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95
Q

The more I eat, the more protein I make (true or false)

A

True - if single AA, total protein or energy are deficient

False - if these nutrients are adequate or greater in the diet

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96
Q

Under what conditions does lean tissue increase in size?

A
  • growth
  • resistance training
  • anabolic steroid use
  • pregnancy
  • lactation
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97
Q

What does nitrogen balance of zero mean?

A

nitrogen intake = nitrogen excretion

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98
Q

What does positive nitrogen balance mean?

A

when nitrogen intake > nitrogen excretion

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99
Q

What does negative nitrogen balance mean?

A

when nitrogen intake

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100
Q

Physiological/nutritional stage associated with zero nitrogen balance?

A

maintenance and no indispensable AA deficiency

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101
Q

Physiological/nutritional stage associated with positive nitrogen balance?

A

growth, gestation or deposition of lean body mass (e.g. resistance exercise), recovery illness and no indispensable AA deficiency

102
Q

Physiological/nutritional stage associated with negative nitrogen balance?

A

severe disease/injury, urinary nitrogen loss during renal failure, inadequate nutrition or a limitation in an indispensable AA

103
Q

How much protein is required for maintenance?

A

50-150mg protein/kg body mass

- recommended is 90mg/kg

104
Q

Effects of dietary protein

A
  • dietary protein may help to maintain lean body mass (however, the loss of lean body mass is at least partly due to aging)
  • increasing dietary protein density (and therefore dietary AA) –> quadratic response in both breakdown and synthesis, and no change in balance
105
Q

Explain the limiting AA theory

A

body protein = water in barrel

  1. Wheat - lys only 50% synthesized and remaining AA are catabolized
  2. add complementary AA profile (e.g. rice and beans) = wheat + Lys-HCl
    - now threonine is limiting = protein synthesis is still not optimized
  3. addition of threonine = wheat + Lys-HCl + threonine
    - ideal protein = requirements are matched (e.g. milk)
106
Q

How is the target of an ideal protein reached?

A

Adding synthetic AAs to improve and optimize protein quality

107
Q

Minimal protein requirement ensures

A

nitrogen balance can be achieved and maintained

108
Q

What does recommended allowance for protein take into account?

A

that nitrogen balance can be achieved at a wide range of protein intakes

109
Q

Where does the adequate intake for protein fall between?

A

the MR and RA and is estimated from the quality of each AA in the digestible protein of commercial, dry diets that were known to support normal maintenance when no MR was defined

110
Q

When using a poor quality protein, what happens to the quantity being provided?

A

need to provide more

111
Q

When is protein quality important?

A
  • young age (total food intake isn’t as high)
  • elderly (digestibility reduced)
  • low food intake (surgery)
  • disease states (physiology is a limiting factor - e.g. kidney disease)

–> require digestible and really good AA profiles

112
Q

What predicts LBM changes in geriatric cats?

A

Lys-ME ratio

  • lean tissue vs. CP% = no association with LBM and protein intake
  • lean tissue vs. Lys = lysine was associated with change in LBM (AA are what control this not total protein)
113
Q

What is a product used to drive Met intake?

A

corn gluten (very imbalanced in terms of AA content)

114
Q

Differences in CP digestibility?

A

meat and bone meal are less digestible (bone/collagen)

115
Q

which is less digestible - beef or chicken?

A

beef

-poultry is leaner and contains less cartilage

116
Q

Nitrogen retention in cats - animal derived protein vs. vegetable protein

A

animal derived proteins result in greater nitrogen retention than vegetable proteins
- cats are obligate carnivores

117
Q

What can affect protein digestibility and availability?

A

DIGESTIBILITY - compounds such as fiber that bind to AA and make them unavailable for absorption in the GI tract or increase the requirement for an AA because the gut utilizes more of that AA

METABOLIC AVAILABILITY - compounds that can be absorbed but may not be able to be used for protein synthesis (e.g. lysine that has undergone Maillard reaction - cooking increases Maillard)

COMPETITIVE INHIBITION - when compound is fed in excess and perturbs the absorption, transport of metabolism of another compound (e.g. minerals all interact, too much –> inhibits something else - Arg and Lys compete for the same transporter)

118
Q

Affect of fiber on GI tract

A

high fiber –> bigger GI

- increases viscosity, less enterocytes used, more collocates used –> decreased digestibility

119
Q

Important to have data on the following, in order to determine the exact amount of metabolizable protein in a given ingredient and use these to formulate optimum diets for dogs/cats

A
  • the amount of protein present
  • the AA profile of that protein
  • the relative amounts of anti-nutritional factors and their effects on digestibility and metabolic availability
120
Q

What %fat is common for an adult maintenance diet for dogs?

A

5-13%

121
Q

What %fat is common in growth, gestation, lactation and performance for dogs?

A

20%

122
Q

Why do cats have a higher fat content?

A

to make up for lack of carbs

123
Q

Dietary lipid functions

A
  • concentrated energy source (2.25x that of carbs/protein)
  • source of EFAs
  • aid in fat soluble vitamin absorption (A,D,E,K)
  • increase palatability and texture
  • structural function of membranes (fluidity based on degree of saturation)
  • precursor of eicosanoids
  • energy storage
124
Q

What is the result of too much fat?

A

rancidity, disintegration, transfer from kibble

125
Q

Four classes of lipids

A
  1. simple lipids
  2. compound lipids
  3. derived lipids
  4. sterols
126
Q

Simple lipids

A

esters of fatty acids and various alcohols

- fats (triglycerides), oils, waxes

127
Q

Compound lipids

A

esters of fatty acids containing non-lipid substances

- phospholipids (groups of phosphorus), lipoproteins (lipid+protein), glycoprotein (lipid + carb)

128
Q

Derived lipid

A

substances derived from hydrolysis of simple and compound lipids

  • only in animal tissue
  • fatty acids, glycerol, other alcohols (e.g. triacylglycerol)
129
Q

Sterols

A

lipids with complex ring structures

- cholesterol, 7-dehydrocholesterol, bile acids

130
Q

Fatty acid nomenclature based on:

A
  • chain length
  • degree of saturation
  • orientation of double bonds (usually cis, but trans exists)
131
Q

Degree of saturation refers to

A

number of double bonds

- more unsaturated = more DBs

132
Q

A:Bn-C

A 
A = number of C atoms
B = number of double bonds
C = position of DB relative to methyl (omega) carbon
133
Q

Why is nomenclature important?

A

omega 3:6 ratio

6 = inflammatory
3 = anti-inflammatory
134
Q

what does it mean to hydrogenate fat?

A

make it harder

135
Q

Saturated fat

A

no double bonds (hydrogen is saturating every carbon)

136
Q

Unsaturated fat

A

1 or more double bonds

137
Q

Polyunsaturated fat

A

two or more double bonds

138
Q

What is important to consider when including saturated, monounsaturated and polyunsaturated fats into feed?

A

The more unsaturated = more double bonds –> the more unstable
- turnover and freshness is important!

139
Q

Dietary sources of lipids?

A

plant origin and animal origin

140
Q

Plant source of lipids

A
  1. Oilseeds - soybean, canola, sunflower
    - medium chain length
    - unsaturated
  2. grains - corn
  3. tropical - coconut, palm
    - short chain length
    - saturated
141
Q

Animal source of lipids

A
  1. mammals - tallow, animal fat, pro fat
    - medium chain length
    - saturated and monounsaturated
  2. marine - fish oils
    - long chain length
    - unsaturated
142
Q

Sources of fatty acids

A
  1. linolenic acid (18:3n-3)
  2. linoleic acid (18:3n-6)
  3. long chain PUFA
143
Q

Examples of linolenic acid (omega 3)

A

flaxseed, soybean, canola

144
Q

Examples of linoleic (omega 6)

A

safflower, sunflower, corn, flaxseed (linseed)

145
Q

Examples of long chain PUFAs

A

EPA, DHA, DPA

146
Q

Which contains more consistent ingredients (meat or vegetable)?

A

Vegetable is more consistent in nutritional content

147
Q

Fatty acid synthesis in mammals

A

Most can synthesize saturated FAs from glucose/AAs

  • high enzymes: high carb, low fat diets
  • suppressed enzymes: high fat diets (down regulates)
148
Q

can omega 3 be converted to omega 6?

A

No

149
Q

Can cats elongate and desaturate fatty acids toward the carboxyl end?

A

No

150
Q

Where is arachidonic found?

A

only animal sources

151
Q

What are omega 3 and 6 competing over?

A

enzymatic pathways

  • elongation and desaturation
  • cats are low or lack these enzymes
152
Q

NRC canine FA recommendation

A

6: 3 ratio for puppies = 2.6:1 to 16:1
6: 3 ratio for adults = 2.6:1 to 26:1

HUGE allowance range

153
Q

Higher 6:3 ratio would be used in

A

healthy, no problem diets

154
Q

Lower 6:3 ratio would be used in

A

inflammatory conditions

155
Q

What would the ideal 6:3 ratio be?

A

8-12:1

- sometimes can’t be optimized due to cost

156
Q

NRC kitten FA recommendation

A

EPA should not exceed 60% of total EPA and DHA

157
Q

Increased ? is advised with increased EPA and DHA?

A

antioxidants

158
Q

What are omega 6’s important for?

A

skin health, blood clotting

159
Q

When adding ingredients, what is important to consider?

A

ratios, not absolute value

160
Q

NRC adult cat FA recommendation

A

NO DATA

- keep EPA 20% or below total EPA and DHA

161
Q

How are feline FA requirements usually met?

A

inclusion of fat

162
Q

What is the most present starch in food?

A

carbohydrates

163
Q

What kind of carbohydrate should be avoided in dogs

A

disaccharides and xylitol

164
Q

What is a quick source of energy?

A

carbohydrates

165
Q

What do carbohydrates provide in a feed?

A

The puffiness (palatability)

166
Q

When considering fiber, what are 2 important aspects?

A

fermentability and GI health

167
Q

Classes of carbohydrates?

A
  1. sugars
  2. complex carbs
  3. fibers (resistant starch)
168
Q

Examples of sugars

A

glucose, fructose, galactose –> rapid increase in blood glucose (minutes)

169
Q

Where are complex carbs found?

A

cereal grains

e.g. amylose used for gelling

170
Q

What is fiber?

A

indigestible plant material

- cannot be enzymatically broken down (only fermented)

171
Q

Why is grain used as carbohydrate and to puff kibble?

A

produced in mass - cheap

- and there is a large amount of the population that buys on cost alone

172
Q

Carb digestion (fast vs. slow)

A

rapidly digested starch has high post-predial glucose (and insulin) peak compared to slowly digested starch

influx of glucose from digestive tract –> blood –> release of insulin –> uptake of glucose by muscle

173
Q

Which is the largest muscle that uses glucose?

A

muscles

174
Q

Which university invented the glycemic index?

A

university of Toronto

175
Q

Rice and glucose response

A

high glucose/insulin response

176
Q

Sorghum and glucose response

A

low glucose/insulin response

177
Q

Barley and glucose response

A

high glucose response but low insulin response (B-glucan)

178
Q

Why are carbohydrate blends recommended?

A

moderate GI

179
Q

when are high glycemic index carbs useful?

A

athletes post intense activity (plus protein to rebuild glycogen stores and tissue) and development (puppies/kittens)

180
Q

when are low glycemic index carbs useful?

A

weight management, elderly

181
Q

Glucose in cats

A

Low hexokinase activity - slow disappearance of glucose

182
Q

What is the goal regarding carbohydrates?

A

keep GI low after meal

183
Q

What are the benefits of using blends?

A

beyond carbs, brings in a lot of other nutrients (antioxidants, vitamins, minerals)

184
Q

Fiber digestion

A

escape enzymatic digestion in small intestine and enters cecum and large intestine for microbial fermentation

185
Q

end products of fiber digestion

A

short chain fatty acids (aka volatile fatty acids)

  • propionate (3 carbons) –> gluconeogenesis in liver –> glucose
  • butyrate (4 carbons) –> enters TCA in liver to provide energy; important in gut health
  • acetate (2 carbons) –> enters TCA in liver (and periphery) to provide energy
186
Q

Is the energy obtained from fiber included in energy density calculation?

A

No

-hard to decipher good quality from bad (fermentable vs. non-fermentable)

187
Q

Characteristics of fructans, galactans, mannans, mucilages

A
  • rapidly fermented
  • soluble
  • involved in TDF analysis
  • not involved in CF analysis
188
Q

Characteristics of pectin

A
  • rapid/moderate fermentation
  • soluble
  • included in TDF analysis
  • not included in CF analysis
189
Q

Characteristics of hemicellulose

A
  • moderate/slow fermentation
  • insoluble
  • included in TDF analysis
  • some included in CF analysis
190
Q

Characteristics of cellulose

A
  • slow fermentation
  • insoluble
  • included in TDF analysis
  • included in CF analysis
191
Q

Characteristics of lignin

A
  • not fermented
  • insoluble
  • not included in TDF analysis
  • included in CF analysis
192
Q

What do soluble/fermentable fibres promote?

A
  • increased digest viscosity
  • decreased gastric emptying (slows rate of transport)
  • increased satiety (eat less/better control)
  • reduced rate of glucose absorption (due to gelling)
  • promotion of gut commensal bacterial growth (bacteria present in the small intestine as well, but more in the lg)
193
Q

Examples of soluble fibres?

A

beet pulp and rice brain

194
Q

What do non-fermentable fibres promote?

A
  • may decrease gastric transit time (goes through faster - good for weight loss, constipation)
  • dilutes energy density
  • increases fecal bulk and moisture
195
Q

Examples of non-fermentable fibres?

A

cellulose, peanut hulls

196
Q

Examples of insoluble fibres and their fermentation index

A

cellulose = 0.2

oat fiber = 0.4

197
Q

Examples of soluble fibres and their fermentation index

A

guar gum = 7.3

FOS = 5.7

198
Q

Characteristics of a normal colon

A

great SA, folding and muscle

- diet consisting of moderately fermentable fiber

199
Q

Colon outcomes when animal is fed non-fermentable diet for a long period of time

A

less SA, muscle and absorptive ability

200
Q

“High fiber” leads to

A
  • increased stool volume
  • increased stool frequency
  • decreased stool quality
  • decreased availability of nutrients (faster it goes, less time for absorption)
  • decreased skin/coat quality
201
Q

FOS

A

Fructooligosaccharide

  • feeds “good” bacteria in gut
  • close tog gut wall and prevents “bad” bacteria from getting close
202
Q

MOS

A

Mannanoligosaccharide

  • sticks to the “bad” bacteria in the gut
  • inhibits their attachment in the gut lining
  • carries them out in feces
203
Q

When should FOS and MOS be used?

A

compromised immune system of the gastrointestinal tract

204
Q

Fermentable fiber promotes

A
  • healthy mucosa
  • microbial balance (good bacteria)
  • improved digestion
  • nutrient absorption
  • healthy defences (improving immune system)
205
Q

Where is 70% of a pet’s immune system found?

A

within the digestive tract

206
Q

What is considered the largest immune organ?

A

the GI tract

207
Q

What are vitamin/mineral requirements generally based on?

A

Essentiality type studies

208
Q

Why is stating sufficiency/deficiency not good enough?

A

Not a requirement
- requirement studies need to be done in order to define where empirical requirements are (define a number with a confidence interval)

209
Q

Water soluble vitamins

A

B vitamins and vitamin C (ascorbic acid)

210
Q

Fat soluble vitamins

A

A,D,E,K

211
Q

NRC values vs. AAFCO values

A

AAFCO requirements are higher to account for bioavailability differences

212
Q

What are antioxidants

A

responsible for negating free radicals

213
Q

Path free radicals take

A

ingested/produced –> decrease immune response, linked to DNA damage –> cancer, arthritis, cataracts

214
Q

What is one reason for should be used ASAP?

A

Lipids oxide and antioxidants are lost in shelf life

215
Q

What are examples of antioxidants

A

vitamin E, B-carotene, lutein

216
Q

What is important to consider with mineral inclusion

A

BALANCE

217
Q

Ca:P ratio for dogs/puppies

A
  1. 4:1 - absolute value must be adjusted for large and giant breed puppies
    - grow for much longer amount of time, if the ratio is too high –> osteo/bone problems
218
Q

Ca:P for cats/kittens

A

1.1:1

219
Q

Are dogs fed a complete and balanced diet at risk of water soluble vitamin deficiency?

A

Not commonly

220
Q

What are the exceptions to avoiding water soluble vitamin deficiency when fed a complete and balanced diet?

A
  • thiamin deficiency can occur when dogs/cats that eat a large amount of raw fish
  • biotin deficiency can occur when dogs/cats eat a large amount of raw eggs
  • B6 requirements are correlated with dietary protein
  • giant schnauzers have a genetic inherited disorder that causes malabsorption of B12
221
Q

What has happened to vitamin A and D maximum levels over time?

A

They have come down drastically

222
Q

Why might the decline in vitamin A and D maximums be a problem?

A

vitamin D is rich and fish and vitamin A (liver)

  • animals really like the taste of liver
  • probably the reason there are not fish only diets on the market
223
Q

What must a feed company do in order to be considered “complete and balanced”

A

comply with AAFCO requirements or run an AAFCO feeding trial

224
Q

What % of owners are preparing homemade diets for their pets?

A

3-5%

  • 70% use a recipe, 30% do not
  • 63% dog owners use raw bones/meat
225
Q

What is the problem with raw bones?

A

splintering/perforation

226
Q

Ca:P ratio - homemade diet

A

0.82 +/- 0.5

227
Q

Vitamin D - homemade diet

A

332 +/- 428

- often times doesn’t include fish

228
Q

Vitamin E - homemade diet

A
  1. 25 +/- 38.65

- antioxidants???

229
Q

Concerns with raw

A
  • liver - excess vitamin A
  • raw eggs - biotin binding
  • raw fish - thiamin deficiency
  • bones - calcium deficiency, tooth fractures, GI perforation
  • bacterial contamination potential
230
Q

Who should not be feeding raw diet to their pets?

A
  • autoimmune disorders
  • young children
  • pregnant
  • elderly
231
Q

Why should young animals not be fed raw diets?

A
  • immature immune system

- deficient in antioxidants

232
Q

AAFCO guarantees for sugar and starch

A

AAFCO looking to allow maximum % guarantees for sugars and dietary starch on dog/cat food labels to provide meaningful info to the consumer

  • lab methods needed to verify guarantees not validated to date
  • cannot effectively make a carbohydrate claim - it cannot be guaranteed
233
Q

What is sugar used as?

A

a palatant, dogs like it

- but its an expensive starch

234
Q

What are some internal/external signals affecting energy intake?

A

internal = gastric distention, physiological response to stimuli, physiological satiety cues (insulin), physiological hunger cues (glucagon)

external = food availability, timing and size of meals, food composition, texture, palatability

235
Q

Water intake is regulated in dogs by?

A

thirst response to body water stores and exercise, diet (protein and carbs help to retain water), sodium intake

236
Q

Water intake is regulated in cats by?

A

cannot regular water intake but adapt to dehydration better by concentrating their urine

237
Q

What is the difference between minimal requirement and adequate intake?

A

AI = minimal amount fed leading to no deficiencies (when no MR has been demonstrated)

MR = the minimal concentration of maximally bioavailable nutrient to support the animal’s physiological state

238
Q

How can the feeding of raw diets affect humans?

A

The raw food could bring in diseases due to bacterial contamination
- people especially at risk are elderly, young and those with autoimmune diseases

239
Q

What are 3 qualities that carbohydrates provide in the diet?

A
  1. energy - quick source of energy
  2. texture - makes kibble “fluffy”, increases palatability
  3. fiber - fermentability, improves GI health
240
Q

True or false - most mammals (except cats) can elongate and desaturate fatty acids toward the methyl end?

A

False

- towards the carboxyl end, NOT the methyl end

241
Q

What are some specific nutrient concerns when comparing composition of homemade diets with commercial diets?

A
  • low vit. D levels suggest no fish ingredients (therefore probably not getting any DHA/EPA)
  • low vit. E levels suggesting poor antioxidant levels
  • feeding liver –> excess vit. A
  • feeding raw eggs –> binds to biotin and makes it unavailable for absorption
  • feeding bones –> potential for calcium deficiency due to mineral imbalance
242
Q

Provide reasoning for why high quality diets may have higher metabolizable energy (ME) content than what is calculated and listed on the label?

A

High quality diets may use more high quality fermentable fiber

  • these fibres will produce SCFAs/volatile FAs which can provide up to 10% of the animal’s energy requirements
  • fiber is not included in the ME calculations, therefore energy harvested from the high quality fermentable fibres will cause the true ME content to exceed the calculated ME content
243
Q

What 2 enzymes are either low or missing in can in the elongation/desaturation of n-3’s and 6’s?

A

delta-6 desaturase and delat-5 desaturase

244
Q

True or false - vegetable proteins are more consistent in nutrient content than animal sources?

A

True

- the nutrient content of animal sources is more subject to what they consume themselves

245
Q

What 3 pieces of information would be ideal to know given an ingredient in order to determine its exact amount of metabolizable protein?

A
  1. the amount of protein present
  2. the amino acid profile of the protein
  3. the relative amounts of anti-nutritional factors and their effects on digestibility and metabolic availability
246
Q

True or false - increasing fiber intake will increase water intake in cats?

A

False

  • cats are nearly incapable of determining water balance
  • an increase in fiber in dogs does lead to increased water consumption
247
Q

When reading the ingredient list on a feed what is the significance of the placement of salt in regard to other nutrients?

A

Salt is usually the divide between macro and micronutrients with those ingredients listed after salt at

248
Q

What are the four classes of lipids, explain and give an example of each

A
  1. simple lipids - esters of fatty acids and various alcohols
    E.g. waxes, oils
  2. Compound lipids - esters of FAs containing non-lipid substances
    E.g. phospholipids, lipoproteins
  3. Derived lipids - substances derived from hydrolysis of simple and compounds lipids
    E.g. fatty acids, glycerol
  4. Sterols - lipids with complex ring structures
    E.g. cholesterol, bile acids
249
Q

Why is there a need to use multiple protein sources in a pet food, compared to just one single protein sources? (in what life stage is this especially important?)

A
  • achieve balanced AA content

Limiting AA Theory

  • one protein doesn’t alway provide a complete AA profile
  • combination of protein sources

This is very important especially in growing (developmental) life stages, during lactation and gestation

  • highly demanding in order to
  • -> lay down lean muscle tissue
  • -> protein deposition into milk
  • -> maternal protein deposition of body stores to support fetuses
250
Q

What are some challenges to determining energy requirement of you pet?

A
  1. age - depending on what stage of development the animal is in, largely dictates their nutrient requirements
    E.g. a puppy who is growing would have higher energy requirements compared to a senior dog
  2. breed - whether the animal is large or small can influence energy requirements
    E.g. a chihuahua’s energy requirements are going to be much smaller than a great danes
  3. environmental conditions - if it is very cold or very hot, the animal needs to expend energy to either shiver or pant (sweat) in order to maintain thermoregulation
    E.g. a husky in the arctic is going to have a higher energy requirement than a beagle in a heated/air conditioned home
  4. Activity level - expending energy during exercise increases the energy demand of the diet
    E.g. a dog that is walked 2-3 times/day will have a higher energy requirement than a dog that lays inside all day

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