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ASC273 > Water & protein > Flashcards

Water & protein Flashcards

1
Q

3 water sources?

A

Drink, feed, metabolic

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2
Q

4 water losses?

A

Urine (most), faeces, sweat, insensible (breathing/panting)

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3
Q

What are the factors affecting water requirements?

A

Heat production/ambient temp, feed intake, salt, accessibility (sources), water quality, species, physiological state, environmental adaptation

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4
Q

What are the steps in assessing water quality?

A
  1. Organoleptic properties (odour & taste); 2. physiochemical properties (pH, salinity, TDS/TSS, TDO, hardness); 3. Toxins (pesticides, heavy metals, toxic minerals); 4. ++minerals, nitrates (urea), sulfates; 5. Bacteria
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5
Q

What effects would be seen with TSS <1000?

A

No risk to stock

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6
Q

What effects would be seen with TSS 1000-3000?

A

Mild diarrhoea possible

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7
Q

What effects would be seen with TSS 3000-5000?

A

Temporary refusal possible

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8
Q

What effects would be seen with TSS 5000-10,000?

A

Not suitable for breeding animals, young stock or poultry

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9
Q

What effects would be seen with TSS 10,000-15,000?

A

Only ok for mature dry sheep & cattle (if accustomed)

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10
Q

Proteins are…

A

the major constituents of all living tissue

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11
Q

Protein functions include…?

A

Immunity (IgGs)
Structural (hair, hoof, wool, horn etc)
Metabolism (enzymes, hormones)
Energy

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12
Q

What are the physical properties of proteins determined by?

A

Amino acids present
Sequence of AAs
Linkages
Non-AA groups

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13
Q

10 essential AAs?

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine
Arginine
Phenylalanine
Tryptophan
Threonine
Valine
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14
Q

2 protein classes…

A

Simple - only AAs (fibrous & globular)

Conjugated (contain non-protein groups)

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15
Q

Simple protein properties?

A

Fibrous - resistant to digestive enzymes. Structural role ie. keratins, collagens
Globular - compact folded polypeptide chains ie. albumins (milk, blood, eggs), histones, protamines, globulins

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16
Q

Conjugated protein properties?

A

Chromoproteins (pigmented eg haemoglobin)
Glycoprotein (heteroglycans)
Lipoproteins (lipids)
Phosphoproteins (phosphoric acid eg casein)

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17
Q

The other nitrogenous compounds…?

A

Nucleic acids, amines, amides, nitrates, alkaloids

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18
Q

Monogastric protein digestion occurs mainly where?

A

SI by animals own enzymes (trypsin, chymotrypsin, peptidases)

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19
Q

A bit more on monogastric protein digestion…

A
  • Large number of enzymes involved (infinite combo’s of 20 AAs)
  • Secreted from stomach glands & pancreas as zymogens (inactive)
  • Activate in gut lumen
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20
Q

Endopeptidases…

A

Break proteins at internal points along AA chains (produce NO free AAs)

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21
Q

Exopeptidases…

A

Produce free AAs from peptide chain end

22
Q

Zymogen trypsinogen -> trypsin utilises which enzyme?

A

Enteropeptidase & trypsin

23
Q

Activates chymotrypsinogen

A

trypsin

24
Q

Activates proelastase

A

trypsin

25
Q

Activates procarboxypeptidase A

A

trypsin

26
Q

Activates procarboxypeptidase B

A

trypsin

27
Q

Step 1 in monogastric protein digestion & absorption:

A

Dietary & endogenous protein ingested -> hydrolysed by pepsin & pancreatic proteolytic enzymes

28
Q

Step 2 in monogastric protein digestion & absorption:

A

AAs across apical membrane via Na+/K+ pump

29
Q

Step 3 in monogastric protein digestion & absorption:

A

Small peptides absorbed by different carrier -> AAs by aminopeptidases or intracellular peptidases

30
Q

What is a limiting AA?

A

AA that is not present in sufficient amounts -> protein synthesis eg lysine

31
Q

Protein quality refers to..?

A

AA composition of protein and their availability & biological value (% nitrogen absorbed available for body functions)

32
Q

Ruminant protein digestion involves..?

A

Rumen modifies digestion via microbes that secrete enzymes -> protein catabolism. Most P’s cat. to ammonia or short pep’s/AAs & used as N source for microbes

33
Q

What is MCP?

A

Microbial crude protein - fairly constant AA composition

34
Q

What is UDP?

A

Undegradable dietary protein

35
Q

Define degradability

A

Ability of microbe to break protein down

36
Q

Define digestibility

A

Ability of animal to digest protein

37
Q

Step 1 of rumen nitrogen digestion…

A

Protein -> peptides via protease enzymes on microbe surface

38
Q

Step 2 of rumen nitrogen digestion…

A

Peptides ->AAs ->microbial protein synthesis

39
Q

Step 3 of rumen nitrogen digestion…

A

Another source of AAs from NH3 & VFAs

40
Q

Step 4 of rumen nitrogen digestion…

A

Some microbes can not use peptides for AA synthesis so use extracellular NH3 for AA synthesis

41
Q

Step 5 of rumen nitrogen digestion…

A

AAs not used for protein synthesis -> NH3 & VFAs

42
Q

Microbial protein reaches abomasum & SI when?

A

When microbes are washed out of rumen

43
Q

When is optimal digestive efficiency?

A

When growth rate of microbial mass is maximal. Depends on nutrient supply.

44
Q

How do most microbes protein -> urea?

A

Urea cycling (nitrogenous waste products - liver) by endogenous AA deamination & N absorbed as NH3 from rumen

45
Q

Urea in monogastric kidneys…

A

excreted

46
Q

Urea in ruminant kidneys…

A

excreted into rumen via blood or saliva

47
Q

T or F ruminants require essential AAs in diet

A

False - they can synthesise AAs from non-protein sources (urea & NH3/ammonia)

48
Q

Urea = ?% nitrogen

A

45%

49
Q

T or F - Urea in diet >1% -> toxicity

A

True -> rapid ++NH3 in blood -> toxic

50
Q

How to avoid urea toxicity?

A

Introduce slowly, feed at low levels, mix carefully, add carbs & sulphur (cysteine & methionine)

ASC273 (11 decks)

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