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| Pregunta | Respuesta |
| Nutrition | The sum of the chemical and physiological activities that convert food elements into body elements. This not only includes food, but also the need for specific food components. |
| Nutrient | Any feed constituents (or group) of the same general chemical general chemical composition that permits functioning of life processes. Includes: Water, Carbs, Lipids, Proteins, Minerals, and Vitamins. May be essential or nonessential. Not all are necessarily nutrients. |
| Feed (Feedstuff) | A component of an animal's ration generally of plant or animal origin which may act as a source of nutrients for animals. May be manufactured or mined. |
| Feed Constituent Examples | Lignin, essential oils, waxes, toxic minerals and compounds. |
| Classes of Feedstuff | Energy Concentrates Protein Concentrates Roughages Mineral Concentrates Vitamin Concentrates |
| Energy Concentrate Examples | Grains Fats |
| Protein Concentrate Examples | Oilseed meals Grain By-Products Animal by products Nonprotein nitrogen sources (Urea) |
| Roughages Examples | Pasture Hay Silages |
| Mineral Concentrate Examples | Ca2+, Na, Cl, etc. |
| Vitamin Concentrate Examples | Vitamin B12, A, C, ex. |
| Diet | A mixture of one or more feedstuffs including water that is consumed by animals |
| Ration | The total amount of feed that is provided to one animal in a 24 hour period. |
| Balanced Ration | A ration having all known nutrients in the proper amounts and proportions based upon the recommendations of a recognized authorities in animal nutrition for an animal at a given physiological stage. |
| 1st Law of Thermodynamics | Energy can be neither created nor destroyed. |
| 2nd Law of Thermodynamics | Isolated systems spontaneously evolve toward the state of maximum entropy. Meaning: energy in needed to make bonds, and heat will be released if the bonds are broken. |
| Metabolism | the sum of all the breakdown (catabolic) and synthetic (anabolic) processes of nutrients incidental to life. |
| Energy | The equivalent of the capacity to do work |
| Digestion | The preparation of food for absorption by breaking (hydrolyzing) it. Includes: Mechanical, chemical, enzymatic, and microbial breakdown. |
| Fermentation | Anaerobic metabolism of nutrients by gut microorganisms. Occurs in the stomach or large intestine |
| Prehension | Grasping of Food |
| Mastication | Chewing of food |
| Deglutition | Swallowing of food |
| Regurgitation | Casting up of undigested food |
| Absorption | Processes that allow small molecules to pass through the small intestine calles into the blood or lymph |
| Excretion | Removal of wastes from the body |
| Enzyme | An organic catalyst that speeds up a reaction without being used up in the process. |
| pH | -log[h+] On a scale from 0 to 14. |
| Classification of Animal Digestive Tract | By digestive tract Either Monogastric or Ruminant |
| Buffer | A mixture of a weak acid and it's salt that prevents pH change |
| Classification of Animals by Diet | Carnivores Herbivores or Omnivores |
| 4 Processes of Food | Ingestion, Digestion, Absorption, and elimination |
| Animal Classification By Eating Method | Suspension Substrate Fluid Feeders Bulk Feeders |
| Types of Digestion | Hydrolytic (Enzymatic) Fermentative (in tract somewhere) |
| Hard Palate | Helps animal with chewing |
| Soft Palate | Helps animal with swallowing |
| Teeth | Differ between species Used to chew food |
| Tongue Papillae | Fillform- hairlike Fungiform- Fungus-like, contains taste buds Follate- Leaflike, contains taste buds only in nonruminate Circumvallate- alrge circle surrounded by a groove, contains taste buds. |
| Functions of the tongue | 1. Taste 2. Chewing 3. Swallowing |
| Types of Salivary Glands | Serous-High volume of watery secretion Mixed- Somewhat viscous saliva Mucous-Very viscous saliva |
| Regions of the Stomach | Esophageal- No glands Cardiac- Secretes Mucus Fundic- Secretes HCl, pepsinogen and mucus Pyloric- Secretes gastrin and mucus |
| Mucus Neck Cells | Secrete Mucus near surface of stomach lumen. |
| Parietal Cells | Secrete HCl |
| Chief Cells | Secrete Pepsinogen and intrinsic factor |
| Stomach Secretions | HCl Mucus Pepsinogen Rennin Lipase |
| Control of Gastric Secretions | Cephalic - head (nervous system) Gastric - Stomach Intestinal - Intestine |
| Gastrin | Hormone that tells the stomach to wait a bit before dumping chyme into the small intestine. Also dumps pepsinogen into the small intestine. |
| 3 Layers of the Small Intestine | 1. Serosa- outer layer 2. Muscularis- Muscle 3. Submucosa- Blood vessels- absorbs things 4. Mucosa- Villi and microvili aka brush border |
| Ruminant Lips | Range from very stiff to very flexible. The more flexibility the more selection of feed. |
| Ruminant Teeth | Upper jaw wider than lower jaw. Chew in a lateral motion: allows for grinding of fibers. Teeth will eventually become beveled. |
| Ruminant Tongue | `Shape will vary. Texture from monogastric is different. Papillae are more stiff and hooklike: allows for better grip on feeds. Higher number of taste buds. |
| Ruminant Saliva | Composed of: Mucin Water Buffers: NaCO3 and Na2HPO4 They are isotonic to plasma |
| Cellulolytic Bacteria of the Rumen | Digest Cellulose Growth Req. pH of 6 or 7, Nitrogen, sulfur Reduction of cellulose digestion results in dysfunction of any of the above. |
| Amylolytic Bacteria of the Rumen | Digests Starches Growth Req.- pH 5 to 6, Nitrogen and peptides End products are acetic acid, butyric acid, CO2, and H2. |
| High Grain Diets: Good things | High grain diets will increase the proportion of propionic acid. This is good for beef cattle at the feedlot. |
| Lactic Acidosis | An overgrowth of Strep. bovis. Causes lactic acid build-up in the blood stream. Can cause decreased blood pH, hemoconcentration and death. |
| Rumen Archea | Produce Methane for the rumen. Gas is released from eructation. |
| Rumen Protozoa | Only found in the rumen. All are ciliated. Associated with methanogens as well. Growth Req.- pH 5.5-7, Nitrogen source Function: Assist fiber digestion, store sugars and starches. End products are fermentative. |
| Rumen Fungi | Low numbers Requires sulfur to grow Function: Initiate the digestion of the least digestible forms of cellulose. |
| Microbe Pop. in High Forage Diets | High Rumination High Salivary Buffers High Cellulose, hemicellulose High Rumen pH High cellulytic and hemicellulolytic bacteria High Methanogens High Protozoa High Acetic acid and methane, low propionic Acid. |
| Microbe Pop. in High Grain Diets | Low rumination Low salivary buffers Low pH Low cellulolytic and hemidcellulolytic bacteria High amylolytic bacteria Low methanogens Low Protozoa High propionic Acid Low Acetic Acid and Methane |
| Fine Grinding Diets | Acts the same as a high concentrate diet. |
| Ionophores in Diet | Act the same as a high concentrate diet. |
| Buffers | Act the same as a high forage diet. |
| GI Maturation | Differs with species. Humans take the longest Pigs: 12 weeks (AKA Nursery Phase) Rats: 8 weeks |
| Digestive tract Changes | 1. Relative size of the compartments 2. Enzymatic Activity 3. Changes in Absorption. |
| Gastric Digestion | -Reservoir for controlled release of digesta to the small intestine -Mixing food and mechanical breakdown of feed -Hydrolyzic digestion by acid and enzymes -Kills Bacteria -Secrete intrinsic factor, needed for Vit. B12 absorption -Hormone Production |
| Matured Small Intestine | Duodenum: Releases bile and pancreatic secretions Active site of digestion Jejunum: Active site of nutrient absorption Ileum: Active site of nutrient absorption. (Mostly water, vitamins, and minerals) Bacterial presence (Fermentation) *The pH gradually goes to a pH of 7 as in goes though the small intestine. |
| Colostrum | The first milk that a mammal produces for offspring. Contains antibodies for the young animal Passive Immunity Type |
| Absorption of Antibdoies | Whole, through the small intestine wall. After 36 hours, absorption is no longer possible |
| Composition of Colostrum | Fat Protein Lactose Immunoglobulins Vit A, E and B12 *Composition varies by species |
| Enzymatic Activity | Increases with age |
| Carbohydrases | lactase: high in neonates Sucrase: Low activity til 9 weeks Maltase: Adequate activity after 1 week Amylase: low at birth, rising levels at day 14 and mature equiv. at 42 days |
| Lipase | Appears at 1 to 2 weeks and in stable after that point Fat is always needed, hence the presence |
| Proteolytic Enzymes and Acids | HCl and pepsinogen and low at birth Acid not detected until 3 weeks, mature levels at 2 months Pepsin increases rapidly after 2 weeks. Pancreatic proteases begin to appear after 4 weeks and increase rapidly after that. |
| Rennin | Secreted by the stomach to curdle or coagulate milk in the stomach. This keeps the milk in the stomach for a longer period of time for better digestion. After a few days, this is substituted by pepsin. |
| Feeding monogastric Neonates | When feeding, start with a milk based diets. Switching diets, keep nutrients similar to original diet and slowly switch over. |
| Phases in Ruminant Digestive Development | Preruminant- must be fed as a non ruminant AKA liquid diet Transition- 4 to 8 weeks of age. Diet Dependent Functional Ruminant- after 4 to 8 weeks |
| Changes in Transition State of Ruminants | Absorption, Function of Reticular groove, enzyme activity, volume and absorptive capacity, development of the microbial population in the rumen. |
| Antibody Absorption in Pre-Ruminants | Calves are born without a functional immune system High at birth to 24 hours after birth. After 24 hours, the epithelium closes down, preventing absorption of antibodies. |
| Function of the Reticular Groove | Directly transfer milk from the esophagus to the abomasum. Stimulated by suckling and milk proteins in the pharynx. Efficient milk transfer equal between bucket and nipple fed for 8 weeks. After 8 weeks, nipple fed are better because of sigmoid flex of neck and increased saliva flow |
| Changes in Proteases: Rennin | Low at birth, except at day 1, very high!! Low at 8 weeks |
| Changes in Proteases: Pepsin and HCl | Low at Birth Adult levels at 8 weeks of age |
| Changes in Proteases: Pancreatic Proteases | Low at Birth Adult levels at 8 weeks |
| Changes in Carbohydrases: Lactase | High at Birth Low at 8 weeks (Diet Dependent) |
| Changes in Carbohyrdases: Amylase | Low at Birth High at 8 weeks |
| Changes in Carbohydrases: Maltase | Low at Birth Adult Levels at 8 weeks |
| Changes in Lipases: Pregastric esterase | High at Birth Low at 8 weeks (diet dependent) |
| Changes in Lipases: Lipase | High at Birth Adult Levels at 8 weeks of age |
| Consequences of Feeding Poor Quality Milk Replacers | Reduced growth Rate Scours |
| Changes in Volume of Stomach | Reticulum: Stays the same Rumen: Changes from 25 to 80 percent from birth to weaning Omasum: Stays the same Abomasum: Changes from 60 to 7 percent from birth to weaning |
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