topic 4: animal nutrition Flashcards
what is gross energy
Refers to the total amount of potential
energy contained within a diet
what is digestible energy
energy available from a food when it
has been absorbed into the body after digestion
what is metabolizable energy
is the energy ultimately used by the
body tissues.
how to calculate ME
ME (kcal/kg) = (GE-FE-UE)/food consumed(kg),
* where GE= Gross energy.
what are the different ways that ME can be determined
-feeding trials
-math calculations
-data form other species
how does the feeling trial method determine GE
-record amount of food eaten
-determine amount of energy in the feaces and urine
- use formula
what are the requirement for feeding trial
-minimum 8 animals, >1 yr
-feed test diet for 26 weeks
-amount of food consumed is measured and recorded daily
-body weight recorded at sat, weekly
-physical exam by vet
formual for the mathematical calculation to calculate for ME
ME = (P x 3.5*) + (F x 8.5^) + (C x 3.5#)
P/f/C+ mass of food out of 100g
what is energy density
Refers to the number of calories provided in a given weight or
volume. E.g., kcal.kg
how to ensure energy balance
energy intake= energy expenditure
what is resting energy requirement (RER)
Energy requirement for a normal animal at rest in a thermoneutral
environment, awake but not fasted
what is daily energy requirement (DER)
Energy required for average daily activity of any animal, dependent
on lifestyle and activity. Includes energy necessary for work,
gestation, lactation, growth and to maintain normal body
temperature.
formula to calculate for RER
70 (BW) ^0.75
formual to calculate DER
RER x a factor
what does excess energy intake of large breeds of dogs cause
-osteochondrosis
-hip dysplasia
-obeasity
-diabetes
-pancreatits
what does inadaquate enrgy intake cause dog
-reduced growth rate
-poor developement
-weight loss-muscle wastage
what is palatability affected by
appetite,
behaviour, taste, smell, size, shape
and texture
how to increase palatability of food
-smaller pieces
-warm to 35 degrees
-adding meat/fat
what are the three different forms of food
dry,moist, semi-moist
how is dry food made + adv/disadv
-contains 10%-14% of moisure
made by combining ingredients and cooking at 150 degrees
-process makes food digestible, destroys toxins and steralises products
Also adds fat during drying to enhance palatability
adv: cheap, no need refrigeration, massage of teeth and gums to decrease periodental diseases
how is moist food made + adv/disadv
-contains 68%-78% of moisture
0 blending of meat, fat and other ingredients
-heated and pressure cooked
-sealed in cans
adv: long shelf life, high palatability
dis: expensive
how is semi-moist food made + adv/disadv
-contains 25%-40% of mositure
-composed of meat and cereal which is cooked to a paste and extruded into small shaped pieces
-no need to refrigerate
adv: convinience
high digestibility and palatability
dis: expensive
how to conduct guaranteed analysis
calculate dry mater (removal of water)
what are the four stages of life that food manufacturers recognise
-growth (puppy)
-maintaninece (young-middle aged adults)
-gestation/lactation (reproductive females)
-older(seniors)