Thacker Water and Protein

Question 1

Functions of water(6)

Answer 1

1. temperature regulation
2. transport of nutrients and waste products
3. chemical reactions
4. cushioning of organs
5. lubrication
6. transport of sight and sound

Question 2

Other important details (5)

Answer 2

1. less water with age and more fat
2. fat people have a lower water %
3. Water cannot be ‘stored’ for periods of time and needs to be a continual source.
4. affects feed efficiency
5. we can find % body fat from % water

Question 3

% Body fat =

Answer 3

100-%water/0.732

Question 4

Sources of water (3)

Answer 4

1. Drinking
2. metabolic - oxidation of H containing foods (CHO, Fat)
3. water in feeds

Question 5

Sources of water loss (4)

Answer 5

Kindeys
Skin
Lungs
Intestine

When we can fix any problems with any of these we’re on the right track

Question 6

Factors affecting Water requirements (7)

Answer 6

Temperature
Rel. Humidity
water content in diet
temperature of water
amount and type of feed consumed (protein and salt)
Physiological state
Health Status
(high water in feed can decrease feed quality)

Question 7

Symptoms of Water deprivation (7)

Answer 7

Reduced feed intake
increased heart rate
increased body temperature
increased respiration
lack of muscle contraction
eyes are sunken and skin is shrivelled
death (12 % loss)

Question 8

Factors affecting water quality (6)

Answer 8

Dissolved minerals
toxic elements
pesticide residues
pathogenic organisms
industrial wastes
fecal material

Question 9

Sulphate (source, effect, action, levels)

Answer 9

Gypsum
inhibits Ca, Zn, Fe, Mo, Cu
provide extra of these esp. Cu
lower than 500

Question 10

Nitrite (source, effect, action, levels)

Answer 10

fertilizers
makes methemoglobin and reduces Vitamin A
prevent contamination if you can
0-500 is OK

Question 11

Features of good water (5)

Answer 11

clear and colorless
low solids
no disease or pesticides
no flavour or odor
no gases

Question 12

Use of hard water (3)

Answer 12

from Ca and Mg salts (hard is over 800 ppm)
wrecks CaP ratio (leg problems)
fix by getting a P source w/o Ca

Question 13

Other Water issues (3)

Answer 13

Fecal contamination - coliforms
BOD - gives a bad taste
Blue-green algae - not palatable/toxins

Question 14

Water treatment (3)

Answer 14

sand filter
Water softener - Na replaces Ca and Mg
RO - gets out nitrite, iron, sulfate, hardness and total solids (expensive)

Question 15

Factors determining Protein Quality

Answer 15

Balance
Digestibility (fiber, type of protein, heat treatment, and anti-nutritional factors)

Question 16

Essential Amino Acids

Answer 16

MV PITT HALL (only for monogastrics because ruminants don’t care)
Cats need Taurine as well

Question 17

Functions of proteins

Answer 17

new tissue growth
repair old
metabolism for energy
strength
enzymes
hormones
antibodies

Question 18

Monogastric Protein Digestion

Answer 18

mouth —> stomach (pepsin and HCl) for denaturation —> small intestine (chymotrypsin, Trypsin and caboxypeptidase) for free peptides –> liver —> tissue or urea

Question 19

Ruminant digestion

Answer 19

everything goes to ammonia and then the bacteria convert it into their own protein —> can increase bypass protein by heating

Question 20

Yield of Metabolic Water

Answer 20

CHO = 60%
Proteins = 40% - but not actually because if has to dilute urea in urine
Fats = 100%