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Leah GIL > Week 9 > Flashcards

Week 9 Flashcards

1
Q

What is protein required for in diet

A

Tissue growth and repair

Manufacture of hormones & enzymes

Immune system

Energy source

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2
Q

What is protein

A
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3
Q

What is the function of fats in small animal diet

A

Main source of energy

Aids absorption of fat-soluble vitamins (A,D,E,K)

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4
Q

What essential fatty acids are provided by fat in small animal diet

A

Linolenic acid (can be synthesised from linoleic)

Linoleic acid

Arachidonic acid
- only found in animal tissue

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5
Q

What are the 3 types of carbohydrates in small animal diets

A

Simple sugars e.g., glucose in fruit

Starches e.g., glycogen

fibre

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6
Q

What is the function of starch in small animal diet

A

provide energy

produce heat

building blocks for other nutrients

provide energy storage

source of fibre

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7
Q

What is the function of fibre in small animal diet

A

promote and regulate normal bowel function

provide fuel for cells in the colon

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8
Q

What is the consequence of too much fibre in a small animal diet

A

Gas

Constipation

More faeces

More bowel movements

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9
Q

What is a balanced diet

A

Diet is complete & balanced when animal has consumed enough energy to meet energy requirements & correct amount of all essential nutrients needed for good health

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10
Q

What are complimentary products

A

foods which individually aren’t sufficient to meet all nutritional requirements of dog/cat in single meal, as they have no added supplements

e.g. mixer biscuits, treats

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11
Q

What is the FEDIAF?

A

European pet food industry federation - sets standards for pet food manufacture

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12
Q

What factors must be taken into account when choosing a diet for a cat or dog?

A

Signalment
reproductive status
age
physical exam
weight
muscle condition score
BCS
lab tests (if required)

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13
Q

What is the difference between as fed/guaranteed & dry matter on a food label

A

As fed/guaranteed: ignores moisture and energy content

Dry matter: accounts for water content but not energy density

e.g.
protein as fed/guaranteed = 10%
Protein dry matter = 50%

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14
Q

What are the pros & cons of dry complete food for cats & dogs?

A

Pros:
- better for dental care
- more nutrients per 100g
- less needed to satisfy energy and nutritional requirements

Cons:
- limited availability of fatty acids
- low water content
- acceptability is reduced when fed alone
- can become rancid quickly if not stored correctly

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15
Q

What are the pros & cons of wet complete food for cats & dogs?

A

Pros:
- increased acceptability
- high digestibility
- increase water intake
- can be higher in animal source protein and fat

Cons:
- less nutrients per 100g
- more must be fed to satisfy energy and nutritional needs
- linked to increased dental disease

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16
Q

calculate the protein % as fed & dry matter

A

protein as fed = 10%
Protein dry matter = (10/93)x100 = 10.7%

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17
Q

For what reasons might a dog or cat be receiving excess energy for their daily requirements?

A

poor quality diets

owners feeding too much of a diet

high fat content

additional complementary feeds

inadequate exercise

ongoing arthritis or other medical conditions

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18
Q

What can happen if energy fed in dog or cat diet does not meet requirements of the animal

A

Weight loss/malnutrition

Poor growth in young animals

Lactation failure

Poor wound healing or recovery from illness

Ongoing disease e.g., inflammatory bowel disease

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19
Q

Describe components of a weight loss diet for cats & dogs

A

Reduced calories

Reduced carbs

Added L-carnitine for fat mobilisation

Reduced dietary fat

Higher insoluble fibre

Increased exercise

Cats have increased protein

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20
Q

How much weight should an overweight dog or cat lose per week

A

dog: 3%
cat: 2%

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21
Q

How can diet lead to dental disease in cats & dogs

A

High sugar diets => cavities

Pets on a wet food only diet will acquire tartar if no brushing provided

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22
Q

What are the components of a dog & cat dental diet

A

Change in texture, hardness and size can influence chewing => breaks food apart and removes plaque in the process

Chewing can stimulate salivary flow and alter the metabolism of plaque forming bacteria

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23
Q

How do you calculate energy density of a diet

A

Energy density of diet = kilo calories per can/100g

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24
Q

What is RER and how is it calculated

A

Over 2kg:
RER (kcal) = (30 x BW) + 70

2kg or less:
RER (kcal) = 70 x BW^0.75

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25
Q

What is DER & how is it calculated

A

Daily energy requirement (DER) is daily requirement for animal in each part of its life stage. When there may be additional stresses applied to the body

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26
Q

What is MER

A

Maintenance energy requirement (MER) is energy requirement of moderately active adult animal in thermo-neutral environment. This includes energy needed to obtain food as well as energy for spontaneous exercise

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27
Q

What are examples of consequences of feeding homemade or raw diets

A

Feeding homemade or RAW diet could massively increase risk of nutritional disease
- Rickets
- Growth deformities
- Heart problems, Taurine deficiency
- Other vitamin-based anomalies

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28
Q

How can energy content of protein, fat and carbs be calculated using the as fed analysis?

A

Protein % x 3.5 = kcal per 100g
Fat % x 8.7 = kcal per 100g
CHO % x 3.5 = kcal per 100g

protein + fat + CHO = total kcal per 100g of food as fed

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29
Q

describe features of feeding puppies & kittens

A

Weaning ~ 4-8 weeks

High energy requirements - follow manufacturers guidelines

Regularly assess weight and BCS and recalculate feeding to match

Make sure they are gaining weight at steady rate

No supplements

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30
Q

describe features of feeding adult dogs

A

Complete balanced diet

No supplementation should be needed

Switch from puppy food ~12 months

Feed adult food until senior life stage ~7yrs

Monitor BCS and adjust feed accordingly

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31
Q

Describe features of feeding adult cats

A

Obligate carnivores

Require taurine, arachidonic acid and pre-formed vit A which are only found in animal tissues

Require 2x the amount of protein as dogs

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32
Q

Describe diet for controlling urinary health in adult cats

A

Phosphorous intake controlled to prevent struvite crystals

pH controlled to avoid struvite crystals (struvite crystals like alkaline environment)

Controlled level of Mg prevent FLUTD (feline lower urinary tract disease)

Reduced amount of building blocks for calcium oxalate crystals

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33
Q

Why are wet diets more beneficial for feline urinary tract than dry foods

A

Water content increases urination which aids prevention of minerals forming crystals

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34
Q

What are the changes in a senior diet for cats & dogs

A

Avoids excessive sodium intake
- more susceptible to chronic diseases associated with hypertension

Highly digestible
- to enable nutrient absorption in smaller meals & reduce wastage

Excellent palatability
- taste & smell reduced in older pets

High in antioxidants
- to reduce free radical damage

Increase fibre
- to promote normal intestinal motility

Moderate protein intake
- to maintain lean body mass whilst avoiding exacerbation of subclinical renal disease

Reduced phosphorous
- to slow progression of subclinical renal disease

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35
Q

What are dietary requirements of working/active adult dogs

A

More calories

More fat (not more protein)

Dietary antioxidants to prevent muscle injury

Sprint athlete needs carbs

Endurance athletes need fat

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36
Q

What diets are beneficial for nervous dogs & fussy eaters

A

high fat diets - tend to be very palatable

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37
Q

What are some considerations for feeding cats & dogs

A

always allow access to water

Establish sensible feeding regime

Behavioural aspects of regime:
- dont spoil picky dogs
- opportunistic omnivores: wait for favourable food
- multiple feed stations for multiple cat households
Enrichment

Slow feeders for biscuit gobblers

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38
Q

Energy requirement = 1.6

A

RER = (30 x 15) + 70 = 520 kcal
DER = 520 x 1.6 = 832 kcal per day
832/430 = 2 cans per day

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39
Q

Where do small mammals get their energy from

A

breakdown of fibre

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40
Q

Describe the natural diet of rabbits & guinea pigs?

A

Grass, leaves, vegetation
High in fibre
Digestive system relies on:
- bacteria breaking down fibre
- fibre moving through gut at all time

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41
Q

What is the ideal diet of rabbits & guinea pigs?

A
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42
Q

Why is grass/hay so good for rabbits & guinea pigs?

A

High fibre

Moderate protein

Trace minerals

Low fat, starch and sugar

Coarse & covered in silicas – abrasive for dental wear

Ensure gut motility – prevent stasis

Stimulates appetite

Support healthy BCS

Enrichment

Grass preferable

Timothy hay better than meadow hay

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43
Q

Compare (rabbit/guinea pig) normal faeces vs normal caecotrophs vs abnormal caecotrophs vs stasis faeces

A
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44
Q

what are common consequences of poor diet in rabbits & guinea pigs

A
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45
Q

Describe features of an obese rabbit

A

Male with dewlap or female with huge dewlap

Fatty pads on shoulders, legs and groin

Large pot bellies

Wider than they are long

Cannot clean back end (lined to myiasis)

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46
Q

Why are pellets better than muesli for small mammals

A

due to selective feeding

leads to rejection of higher fibre items – often preference for more sugary elements

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47
Q

Why is correct storage important in guinea pig food?

A

guinea pigs require Vit C from diet
Prolonged storage can lead to depletion of Vit C

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48
Q

Describe calcium in rabbit diet (excess & deficiency)

A

Rabbits cannot down regulate calcium absorption from gut

Instead calcium is excreted by kidneys

Excessive dietary calcium = uroliths

Deficiency = skeletal & dental defects. Made worse by vitamin D deficiency

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49
Q

Describe alfalfa in rabbit & guinea pig diet

A

High in carbs, protein and calcium - useful for young, pregnant and lactating animals

Low fibre content

Doesn’t wear down molars or provide gut motility support (because its a legume & not grass hay)

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50
Q

Describe chinchilla diet

A

High in fibre

require access to good quality hay

additional stick material to chew on

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51
Q

Describe features of hospitalisation of small furries

A

Away from predators

separate, quiet area

dim lights

ensure you do not smell of predators before handling

hides in kennels and ground level housing

owners bring ordinary food

plenty of fresh, healthy treats

hide with 2 exits

plenty of fresh hay and water

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52
Q

What is the outcome of rabbits not eating caecotrophs?

A

Deficiency in essential vitamins and minerals

53
Q

What factors can stop rabbits from eating their caecotrophs?

A

Obesity
Dental health
Joint pain
Restricted access (e.g., buster collars)

54
Q

What are the clinical signs & treatment for gut stasis in rabbits?

A

Clinical signs:
- anorexia
- inappetence
- small dry faecal dropping or no droppings
- reduced gut sounds
- painful abdomen

Treatment:
- drugs that increase gut motility
- pain relief
- syringe feeding - provide nutrients and rehydrate gut
- may need fluids
- treat underlying cause

55
Q

What are pros and cons of raw diets?

A

Pros:
- highly palatable
- natural
- bones can improve dental health
Cons:
- never totally balanced
- unsuitable for long term
- potential human health risks
- supplements needed
- increased risk of infection
- expensive
- never totally balanced
- potential for human health risks

56
Q

What are pros and cons of homemade diets?

A

Pros:
- can be tailored to pets individual needs
- cooked homemade will kill bacteria and parasites
- highly palatable

Cons:
- never totally balanced
- time consuming
- can lead to obesity
- supplements needed
- cooking changes nutritional composition

57
Q

What are fixed vs open formulation diets?

A

Fixed - uses same raw materials in all batches, all from same place and all tested

Open - overall nutritional balance will be the same but ingredients my vary

58
Q

Describe the components of a horse diet

A

Forage
Roots, succulents and by-products
Vegetable and fish oils
Concentrates

59
Q

Describe the importance of forage in a horses diet

A

Should be main component

Can provide complete diet (with added vitamin and mineral supplementation)

Required for healthy digestive system (teeth, intestines)

Fulfils horses psychological need to chew

Chewing stimulates saliva which buffers stomach acid

60
Q

Describe hay in a horses diet

A

High in fibre, low in digestible energy, low in starch

High Calcium (Ca) & Potassium (K), lower in Phosphorous (P)

Contains vitamins A, E and K

If sun cured will contain vitamin D

Variable protein: legumes > 20%/Grasses < 4%

Should be < 20% water content to prevent mould

Storage can have impact on quality

Quality depends on grass type & management

61
Q

Describe steaming vs soaking horse hay

A
62
Q

Describe haylage for horses

A

90% feed value of grass

Minimal dust & spores

Higher digestibility

Need to feed more haylage than hay due to higher moisture content

Do not feed mouldy haylage
- Can cause severe illness
- Botulism rare but a possibility

63
Q

Describe concentrate feed in horse diets

A

Fed when horse needs more energy

Low in fibre

high in digestible energy and starch

low in Ca and vitamins
palatable

64
Q

Describe features of balancers in horse diets

A

provide essential micronutrients that may be lacking in current diet

low in sugar and starch

good levels of protein, vits and mins

should be given to horses on forage only diet

65
Q

Describe starch digestion in horses

A

hydrolysed by digestive enzymes to glucose sub-units in SI

Primarily found in grains, warm season grasses and legumes

66
Q

What is the effect of feeding excess starch to horses

A

Takes long time to digest so passes into caecum and gets fermented => produces lactic acid => lower pH => kills bacteria => dead pathogens enter blood stream => laminitis

67
Q

Describe water insoluble carbohydrate digestion in horse

A

cannot be digested by digestive enzymes
undergo bacterial fermentation to VFAs in LI

e.g. Cellulose and hemicellulose - found in hay

68
Q

What are non-structural carbs (NSC) in horse diets

A

a measure of hydrolysable carbs specific to horses

Water soluble carbs:
- simple sugars
- di- and oligo-saccharides
- some polysaccharides

Ethanol soluble carbs:
- sugar
- glucose
- fructose
- fructans

Starch

69
Q

Describe the effect of environmental temperature on non-structural carbs & fructan in equine diets

A

if not correct sunlight or temp grass generates and stores sugar as fructans and it cannot be used for growth

Low environmental temp => higher sugar concentration

Grass eaten by horse in colder temps => fructan enters hindgut => bacterial death, endotoxins in blood and laminitis

70
Q

Give examples of water soluble carbs (horse diets)

A

Pectin - found in sugar beet and apples

Fructan - in grass (can affect microbacteria if too much eaten)

71
Q

Give examples of carbs that are fermented in horses?

A

Cellulose
hemicellulose
pectin
fructan

72
Q

describe fat soluble vitamins in horse diets

A

A and E - found in pasture and hay

D - synthesised when skin exposed to sunlight and found in sun cured forage

K

73
Q

describe water soluble vitamins in horse diets

A

Vitamin B complex and K:
- synthesised by microbes in LI

C:
- horses can synthesise this

74
Q

Why is it recommended for horses to have a salt lick

A

Commercial diets & forage usually low in Sodium & Chloride

75
Q

What issues can a poor equine diet cause?

A

Poor performance

Abnormal behaviour

Underweight

Obesity

Equine metabolic syndrome (EMS)

Dental overgrowths

Equine gastric ulcer syndrome (EGUS)

Colic

76
Q

Why is roughage important for dental health in horses?

A

increase chewing => prevent sharp points

77
Q

What are nutritional causes of laminitis in horses

A

Carb overload
fructan overload
Insulin-induced

78
Q

How does carbohydrate & fructan overload cause laminitis in horses

A

Large amount of starch & fructan cannot be broken down by SI digestive enzymes so enters hindgut and gets fermented into VFAs and lactic acid

Lactic acid cannot be absorbed or used => digestive disturbance

Causes death and lysis of bacteria due to acidosis => increased endotoxins in bloodstream

79
Q

Describe the link between laminitis & equine metabolic syndrome (EMS)

A

EMS characterised by obesity, insulin dysregulation and laminitis

High levels of NSC (non-structural carbs) in grass => raised blood glucose conc

Insulin dysregulation => hyperinsulinaemia => constriction of blood vessels to laminae

80
Q

What are the 6 steps of equine ration calculation

A
  1. Bodyweight & condition score
  2. Assess workload / activity level
  3. Adjust to suit the individual
  4. Assess dry matter requirements
  5. Formulate for forage requirements
  6. Digestible energy (DE) requirement
81
Q

What are methods of assessing equine weight & body condition

A

BCS (out of 5 or 9)
Equine weight-tape
electronic scales

82
Q

What individual considerations are there when planning an equine diet

A

Age

Physiological state:
- pregnant
- lactating
- growing
- over/under weight
- nutritional disease
- behavioural issues

Individual preference

Owners circumstances

83
Q

What is the recommended dry matter intake for horses

A

2% of bodyweight (BW) per day

84
Q

describe donkey diet

A

Efficient at digesting poor quality fibre - straw should be majority of diet

Low energy requirement

Browsers and grazers

Vit and min provision via daily balancer

85
Q

Label the chelonian anatomy

A
86
Q

Label the lizard anatomy

A
87
Q

Describe reptile oral cavity

A

Mucous glands:
- lubricate prey, help swallowing
- squamates (poorly developed in chelonians)

Salivary glands:
- scatters in submucosa
- lubrication

Venom glands:
- immobilise prey

Glottis:
- snakes: floor of oral cavity
- lizards, chelonians: base of tongue

88
Q

Describe snake tongue

A

in sheath under epiglottis/glottis

forked

heavily keratinised, few taste buds

for olfaction

chemical scents => Jacobson’s organ

89
Q

Describe Jacobson’s organ

A

accessory olfactory organ

roof of oral cavity

vomeronasal nerve

90
Q

What type of teeth are found in squamates

A

acrodont - not replaced if lost

Pleurodont - shed and replaced

91
Q

Describe snake teeth

A

2 maxillary rows

1 mandibular rows

point backwards

92
Q

Describe lizard & chelonian tongue

A
93
Q

Describe chelonian teeth

A

no teeth

sharp, keratinised beak

Herbivorous species - hard ridges

94
Q

Describe cranial kinesis of squamates

A

Can move upper and lower jaws relative to cranium

Quadrate bone - loose articulation with lower jaw (pushes upper jaw upward when lower jaw is opened

95
Q

Describe snake skull

A

No mandibular symphysis (no connection between 2 sides of mandible)

Have quadrate bone

96
Q

Describe reptile oesophagus

A

thin
fragile
highly distensible
Largely amuscular
No cardiac sphincter (regurgitate easily)

97
Q

Describe intestines in reptiles

A

Snake - relatively straight

Lizards, chelonians - can be convoluted

98
Q

Describe LI of herbivorous chelonians

A

heavily convoluted with partitions to increase time for microbial fermentation

Caecum has high optimal temp (basking essential)

99
Q

What is the triad in snakes

A

spleen, pancreas and gall bladder are close together

get splenopancreas in some

100
Q

Describe GI microflora of herbivorous reptiles

A

aerobic
anaerobic
gram -ve
gram +ve
yeast
protozoa

101
Q

Describe fat storage in reptiles

A

little subcut fat

fat bodies (often in caudal coelom)

base of tail in lizards

102
Q

Describe the sensory methods of food detection in reptiles

A

Visual

Chemosensory:
- olfaction
- vomerolfaction (Jacobson’s organ)
- gustation

Thermal:
- heat pits detect temp of prey
- e.g. Boidae, Pythonidae, Viperidae

103
Q

What animals are found in order caudata

A

newt
salamander
siren

104
Q

What animals are found in order anura

A

toads
frogs

105
Q

describe what animals are found in order gymnophiona

A

legless
look like worms or snakes
burrowers
from tropical areas

106
Q

Describe diet of amphibians

A

larval form are herbivorous

adults are carnivores - often eat invertebrates

107
Q

Describe tongue of frogs & salamanders

A

long, muscular, sticky end

108
Q

describe amphibian teeth

A

crowns curve towards pharynx to hold prey in

shed and replace teeth throughout life

109
Q

describe amphibian GI anatomy

A

Short, simple GIT

SI - enzymatic digestion (villi for absorption)

LI - water and salt absorption

Cloaca

110
Q

Describe the digestive glands found in amphibians

A

Buccal cavity (mouth):
- mucous glands (lubrication)
- salivary glands (lubrication)
- intermaxillary gland (sticky compound on tongue)

111
Q

Describe unique features of fish digestive anatomy

A

immobile tongue

no salivary glands

pharyngeal teeth in some species to grind food

gill rakers - retain food and protect gills

Diffuse pancreas (not single organ)

Swim bladder

Low temperature inhibits digestion

112
Q

Describe the swim bladder

A

Outgrowth of oesophagus

Used for hydrostatic equilibrium (buoyancy)

Physostomes:
- maintains connection with oesophagus
- gulp airs to fill bladder
- food can enter accidentally

Physoclistous:
- use capillary network as source of gases
- not connected to oesophagus

113
Q

When do we need to consider assisted feeding?

A

anorexia/anticipated anorexia

weight loss/malnutrition

Increased losses e.g., renal disease, chronic diarrhoea

Increased requirements e.g., extensive healing wound

Bypass areas of GIT

114
Q

What are types of assisted feeding

A

Naso-oesophageal/naso-gastric tubes

Oesophagostomy tubes

Gastrostomy tubes (PEG)

115
Q

Describe features of naso-oesophageal or naso-gastric tubes

A

well tolerated
3-5 days
cheap
home care possible
can lead to food in wind pipe if dislodged

116
Q

Describe features of oesophagostomy tubes

A

tube enters oesophagus from incision on neck
Well tolerated
3-4 weeks
GA needed to place
can get infected
home care possible

117
Q

Describe features of percutaenous endoscopic gastrostomy tubes (PEG)

A

tube placed into stomach via abdominal wall

GA needed to place

allow 2 weeks before use to allow tube to heal into stomach wall so no food leaks into body cavity

Left in place for months, possibly indefinitely

Used for swallowing disorders

Expensive

Needs good home care

118
Q

What are common problems with feeding tubes & the causes

A
119
Q

Describe the tube feeding of critical patients

A

Day 1 - feed 1/3 of daily requirement

Day 2 - feed 2/3 of daily requirement

Day 3 - feed entire daily requirement

Weigh patient every morning and afternoon

Warm food and water to body temp

Record quantity of food and water given

Make note of how well food was tolerated

120
Q
A
121
Q
A
122
Q

What can you see here?

A
123
Q

How do you BCS a snake?

A

Healthy body shape:
- well rounded
- no bumps or irregularities
- muscular appearance

Healthy palpation:
- good muscle tone
- feel ribs slightly

Healthy tail base thickness:
- gradual tapering
- no abrupt changes

Regular weighing

124
Q

What are causes of pyramiding in chelonians

A

poor diet (too many calories and protein)
low humidity
improper UV light
dehydration of keratin
Vit D deficiency
Ca:P imbalance

125
Q

What types of diets predispose parrots to hypovitaminosis A & what are the clinical sigsn?

A

Diets:
- Seed only diet - Vit A deficiency
- High fat diets

Clinical signs:
- nasal discharge
- periorbital swelling
- conjunctivitis
- dyspnoea
- PU/PD
- poor feather quality
- feather plucking
- anorexia
- repro issues

126
Q

What is normal frequency of borborygmi in rabbits

A

every 30 seconds

127
Q

What is going on here (rabbit)

A

gut stasis (gas built up in intestines)

128
Q

What are common nutritional deficiencies in chickens

A

Vitamin A,E,K
Choline
Zinc
Ca

129
Q

Describe best feeding practices for poultry

A

balanced pelleted ration

constant access to food and water

Food not eaten off ground

Leah GIL (12 decks)

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