Animal Nutrition and Feeding - Study Guide for Test 1 | ALS 3204, Study notes of Zoology

Download Animal Nutrition and Feeding - Study Guide for Test 1 | ALS 3204 and more Study notes Zoology in PDF only on Docsity! ALS 3204 Exam 1 Study Guide Introduction to Nutrition and Water 1. What is the science of nutrition? -The study of the assimilation of food in support of bodily functions. -Assimilation – noun – the act or process of assimilating; state or condition of being assimilated. – Physiology – the conversion of absorbed food into the substance of the body. 2. List the main components of food. -I looked at the table/diagram on page 2 of the book 3. What are the major chemical entities that the body is made of? What proportions? -Water – 70% -Protein – 17-21% -Lipid – 10% -Ash – 3-6% 4. What is a nutrient? Are all nutrients required? What makes a nutrient required? -Those components capable of being utilized by animals. All living things require most nutrients, but there are exceptions. A nutrient is required if an organism cannot make it on their own and it is necessary for normal function. 5. What are important functions of water? -Vital to life- an animal will die more rapidly if deprived of water than if deprived of food. Water functions in the body as a solvent in which nutrients are transported about the body and in which waste products are excreted. Many chemical reactions by enzymes take place in solution and involve hydrolysis. Water has a high specific heat, so large changes in heat production can take place within the animal with very little alteration in body temperature. Water also has a high latent heat of vaporization and its evaporation from the lungs and skin gives it a further role in the regulation of body temperature. 6. What are the main sources of water for the animals? -Drinking water -Water present in food -Metabolic water 7. What is heat stress? What happens during heat stress? Why? -A condition in which environmental conditions make it difficult for the animal to lose the heat that it produces, so that body temperature tends to rise (hypothermia). Heat stress may be caused by high environmental temperature alone or in conjunction with high humidity, which limits evaporative heat loss. Heat stress can be alleviated by shade, by increased air movement and, in non- sweating species, by the provision of sprinklers, wallows, etc. 8. What is metabolic water? -Formed during metabolism by oxidation of hydrogen-containing organic nutrients. 9. List some chemicals that may be found in water that could cause health hazards in excess quantity? -Nitrate, nitrite, total dissolved solids (TDS), and potentially toxic inorganic elements in water (a slide in lecture 4 – water power point) -Arsenic, boron, cadmium, cobalt, copper, fluoride, lead, mercury, nickel, selenium, vanadium, zinc 10. Why is water quantity and quality important? - You do not want too much of the chemicals that are found in water that can cause health hazards in excess quantity. Animals usually drink what they need – too little water, cannot sustain life, too much – drown out. 11. What is organic and inorganic matter? (on page 3 of the book) -Organic- many contain mineral elements as structural components –Inorganic- contains all those elements present in plants and animals other than carbon, hydrogen, oxygen, and nitrogen. 12. List some major differences between animals and plants regarding the composition of the body. (on page 3 of the book) -Plants contain large amounts of protein and lipid material, but carbohydrate content of the animal body is very low because cell walls of plants consist of carbohydrate material, mainly cellulose, and the walls of animal cells are composed almost completely of lipid and protein. Furthermore, plants store energy largely in the form of carbohydrates, such as starch and fructans, whereas an animal’s main energy is stored in the form of lipids. 13. What is a proximate analysis? What is it measuring? Is it one assay? (on page 4 of the book) -Gives extensive info about the composition of foods. This system of analysis divides the food into 6 fractions: moisture, ash, crude protein, ether extract, crude-fiber, and nitrogen-free extractives. The moisture content is determined as the loss in weight that results from drying a known weight food to contrast weight at 100 degrees Celsius. This method is satisfactory for most foods, but with a few, such as silage, significant loses of volatile material may take place. -Measure by: -NDF- includes cell, hemicellulose, lignin, silica, some proteins and minerals -ADF- includes, lignin, silica, some protein and minerals 23. Do all feeds have the same chemical composition? What would a forage be high in? What about a grain? An oilseed? -No all feed does not have the same chemical composition -Forage – -Grain – -Oilseed – 24. Why would one want to process an ingredient before storing or feeding it? What are some common processing methods? - 25. How does one commonly measure protein content of a feed? Lipid content? -Protein – -Lipid – 26. Is NIR (near infrared) spectroscopy important in the feed industry? Can you use it for all nutritional assays? (on page 12 of the book) -No you cannot use it for all assays- it is not as detailed. It is used to determine food characteristics and predict nutritive value. 27. Why would you want to use other methods such as GC, HPLC, MS, etc.? (on page 12 and 13 of the book) -To determine the chemical structure of food components. Proteins and Enzymes 1. What is the name of the equation that we normally use to describe enzymatic reactions/processes? Write it. -The Michaelis-Menten Equation. It is under the slide headed Enzyme Kinematics under the Lecture 6-Proteins and Enzyme Kinematics PowerPoint. 2. What are the 2 things that can affect the rate of an enzymatically catalyzed reaction? -Urea degradation – -Very slowly without urease – years -Very rapid with urease – subseconds -The effect of Vmax (from the Michaelis-Menten Equation) on the rate -Less enzyme – decrease rate -More enzyme – increase rate -- The graph can be almost linear with a large Vmax!!! 3. Draw the L- and D- forms of a generalized amino acid. -This is on page 60 of the book 4. List the chemical properties of an amino acid. (on page 59 of the book) -Because of the presence of an amino group and a carboxyl group, amino acids are amphoteric, meaning they have both basic and acidic groups 5. Describe a peptide linkage. Include the pieces of a general amino acid that are bonded together and what is eliminated when this linkage is formed. (on page 61 of the book) -This type of linkage is known as the peptide linkage. In the example shown (pg 61 on the book), a dipeptide has been produced from two amino acids. Large numbers of amino acids can be joined together by this means, with the elimination of one molecule of water at each linkage, to produce polypeptides.