Test 1 Flashcards
Leviticus 11:3 “You may eat any animal that has a split hoof completely divided and that chews the cud.”
1490 B.C
Jeremiah 14:6 “Wild donkeys stand on the barren heights and pant like jackals; their eyesight fails for lack of pasture.” (blindness due to vitamin A deficiency).
601 B.C.
Hippocrates - Father of Medicine; ‘Children produce more heat and need more food than adults.’ ‘Persons who are naturally very fat are apt to die earlier than those who are slender.’
400 B.C.
Lind demonstrated that the juice of citrus fruits was a cure for scurvy.
1747
Antoine Lavoisier – Father of Nutrition; established the chemical basis of nutrition, and that energy (heat) is derived from oxidation of food.
1780
First feeding standard was developed by Thaer. Feeds were assigned a ‘hay value’.
1810
J.B. Boussingault - advocated the use of iodine to prevent goiter after the observations that he made while traveling in South America.
1822
William Beaumont, outstanding pioneer in the study of gastric digestion in man, published results of his studies on Alexis St. Martin of Prairie du Chien, Wisconsin. Alexis, who had been shot in the stomach, had a fistula upon healing (fistula = hole).
1833
William Prout - stated that there were three great proximate principles which met an animal’s needs in addition to minerals: (1) saccharine (CHO); (2) oily (lipid); (3) albuminous (protein).
1834
Charles J. Chossate - demonstrated that a diet of wheat and water must be supplemented with calcium for the bones of a growing pigeon to develop.
1840
Juston von Liebig (Germany) published Animal Chemistry or Organic Chemistry in Its Application to Physiology and Pathology. Was the most influential force in shaping the direction of nutritional research and practice over the next four decades.
1842
The team of Lawes and Gilbert formed. The enthusiastic support they received from farmers enabled them to move from a barn to a laboratory. This was the beginning of the Rothamsted Experiment Station in England.
1843
Henneberg and Stohman, working at the Weende Experiment Station in Germany, developed the proximate analysis. It was developed to evaluate feedstuffs for nonruminant domestic livestock. Feedstuffs were divided into 6 components: water, ether extract, crude fiber, ash, protein and NFE.
1860
Rubner (Germany) was actively engaged in energy metabolism. He showed that carbohydrate and fat were interchangeable in metabolism on the basis of energy equivalents.
1880
Tappeiner established that it was not gastrointestinal enzymes that were breaking down fiber consumed by the ruminant, but suggested that microflora was the digesting agent.
1884
Eijkman demonstrated a relationship between rice polishings and beriberi (polyneuritis) in hens.
1897
A single grain experiment was conducted by Babcock, Hart, Humphrey, Steenbock and McCollum. Five month old heifers put on complete rations of only (1) corn, (2) oats, (3) wheat or (4) mixture. Rations were equal on basis of proximate analysis. Heifers from corn group were sleek and had normal calves. Wheat group calves died at birth or soon thereafter. (Wheat group was Vitamin A deficient. This opened way to vitamin era.)
1911
Term ‘vitamines’ established by Casimir Funk.
1912
McCollum and Davis - discovery of fat soluble A in animal fats, butter and fish oil.
1913
Role of vitamin D in rickets defined (made confinement rearing of poultry possible).
1922
Essential trace minerals were recognized; nutritional anemia prevented by iron and copper. (Hart et al., Univ. of Wisconsin)
1925
Multiple nature of vitamin B discovered.
1928
Start of the amino acid era in nutrition by Rose at Illinois. He classified amino acids as essential and nonessential.
1930
Vitamin A and carotene identified.
Vitamin K demonstrated as essential for blood clotting.
1933
Importance of ratio of calcium-to-phosphorus established.
1934
Vitamin D3 most efficient form for poultry (rather than D2). Thiamin was isolated.
An improved method for producing soybean meal was developed.
First U.S. (Wisconsin) studies with urea as nitrogen supplement in ruminant rations.
1936
Manganese found to prevent perosis (slipped tendons in chicks).
1937
Vitamin B6 synthesized; vitamin E identified; riboflavin and niacin marketed commercially.
1939
Fermentation products (distiller’s and Brewer’s) discovered to be source of vitamin B complex and UGF.
1941
Animal protein factor demonstrated.
1944
Folic acid discovered.
1946
Vitamin B12 isolated in pure form (animal protein factor).
1948
Vitamin B12 was offered commercially.
1949
Antibiotics, non-nutrient growth stimulants, were found to increase growth. Mostly used for swine, poultry and calves at that time.
1950
Methionine produced commercially.
1951
Antioxidants first used in fats to control rancidity.
1953
Growth stimulation from hormones. The value of diethylstilbestrol for improving weight gains in cattle and sheep was demonstrated at Iowa State University by Burroughs.
1954
Importance of calorie-to-protein ratio demonstrated.
1956
Importance of zinc and selenium in nutrition discovered. Linear programming and “least cost” formulation.
1957
High lysine corn introduced (opaque-2).
1964
Nickel as probable requirement for chicks.
1970
Identification of monensin, a polyether drug (also an ionophore) that changes fermentation patterns in rumen.
mid 1970’s
Chromium (a specific form) approved by the FDA for addition to swine diets.
1966
Selenium yeast approved by FDA for use in swine, chicken, and turkey diets.
2002
The sum of the processes in an animal by which food substances are consumed, metabolized and waste products are eliminated.
nutrition
Any material that aids in the support of life in a normal healthy animal.
nutrient
Any product, whether of natural or synthetic origin, that when properly used in the diet has nutritional value.
Feed and Feedstuff
corn, soybean, potatoes.
natural
soybean meal, wheat germ meal, alfalfa leaf meal, dried distillers grains with solubles.
natural processed
a pure nutrient (but still fits the definition of a feedstuff).
synthetic
6 Nutrient classes
- protein
- carbohydrates
- lipids
- vitamins
- minerals
- water
a feedstuff which supplies nutrients high in energy and containing less than 18% fiber as crude fiber.
concentrate
a feedstuff containing more than 18% fiber as crude fiber.
roughage
physical and chemical reactions feedstuffs undergo from intake to absorption from the gut.
digestion
movement of nutrients from GI tract through gut wall into the lymph system, blood stream, and cells.
absorption
movement of nutrients from absorption site to cells of the body.
distribution
the chemical processes that nutrients undergo after absorption.
metabolism
any constructive process by which simple substances are converted by living cells into more complex substances.
anabolism
any destructive process by which complex substances are converted by living cells into more simple compounds.
catabolism
biocatalysts, secreted by living cells, activate and/or accelerate chemical reactions
enzymes
serve to activate the enzymes (e.g. many minerals)
Cofactors
function in conjunction with the enzymes.
Coenzymes
chemical agents that are synthesized by particular parts of the body and are carried by the blood to another part of the body where they elicit a physiological response by action on specific tissues or organs.
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a combination of feedstuffs.
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