Animal Nutrition (ANSC 221) Exam #1

Dr. William Beaumont

Army doctor (Ft. Mackinac) who made observations in fistula in stomach of Alexio St. Martin; opportunity to learn about how stomach functions.

Antione Lavoisier

French scientist credited as the Father of Nutrition. He put weight measures into chemistry, designed a calorimeter (measured heat produced by the body from work, from consumption of different types and amounts of foods), and said "Life is a chemical process". Beheaded in French revolution.

Dr. Stephen Babcock

First semi-purified diets (single plant feeding experiment), all corn or wheat, used in economically important species. Corn fed animals were sleeker and more vigorous, had normal calves. Wheat fed calves died at birth or soon after. Either corn contained something wheat did not or wheat had something toxic. Resulted in discovery of vitamins and golden age of nutrition. Babcock Milkfat test.

Alexio St. Martin

French trapper who was shot and whose stomach Dr. William Beaumont made observations with after he healed it but a fistula was left.

Daniel (Bible)

First nutritional experiment. After captured, refused to eat King's food and wine. 10 day experiment of eating vegetables and water, and after 10 days, Daniel's men appeared fairer and fatter in flesh.

Dr. James Lind

British naval doctor who wrote treatise on scurvy. Often credited as discovering effect of citrus on scurvy and credited w/initial discovery of vitamin C, but he failed to recognize the importance of his own observations.

Funk

coined Vitamin, after "vital amines"

What is the first recorded nutritional experiment?

Book of Daniel (Bible)

What did Beaumont discover together with Alexio St. Martin?

Observations of stomach fistula. Discovered that stomach is not a grinder, no spirit in the body directing some of the foods to 'good' purposes, and disregarding the 'bad', digesting takes place by digestive juices secreted from the stomach, foods are digested at the same time but at different rates, stomach rumblings are just stomach contractions, and fat is digested slowly.

Who was responsible for the health of the Limeys (British Navy)? Why are they called Limeys?

Dr. James Lind, called Limeys because forced to suck on a lemon each day, and lemon they used was called a lime.

What was the significance of the single plant feeding experiment?

Heifers fed corn did well, but ones fed wheat didn't do as well, some infertility with wheat and oats. Best to feed a mixture of feeds, discovery of vitamins

Who named vitamins after vital amines?

Funk

Who is credited with "Life is a chemical process", and is called the Father of Nutrition?

Lavoisier

What are the major differences and similarities in composition between animals and the plant materials that serve as their food?

All rely on sun.

Animals are mostly protein, most plants contain much lower levels of protein (soybean and other soil seeds are exceptions), Plants are composed mostly of carbohydrates (usually!) Animals only contain a trace of carbohydrate. Animals store their extra energy as fat, most plants do not. Oil seeds are an exception. Animals have a lot of mineral. Animals: Ca & P, Plants P & K)

Plants and animal composition are different therefore balance diets by adding to the plant material animals eat to balance the diet.

Sugar

Any monosaccharide or dissarachide, used by animals to store energy

Monosaccharide

a simple sugar, cannot be broken down

Disaccharide

composed of two monosaccharides hooked together

glucose + fructose =

sucrose (table sugar) - disaccharide

glucose + galactose =

lactose (milk sugar) - disaccharide

glucose + glucose w/ alpha bond =

maltose/starch - disaccharide

glucose + glucose w/ beta bond =

cellulose/cellobiose - disaccharide

polysaccharide

many sugars (any CHO with more than 2 simple sugars hooked together)

starch

made of repeating units of the disaccharide maltose

cellulose

glucose connected w/beta bonds, not digestible by animals, only bacteria make cellulase, enzyme that can break down cellulose, cellulose is part of cell wall pf plants, only of value to ruminant animals because it takes bacteria to make cellulase to digest it (or bacteria of nonruminant herbivores like horse and rabbit)

glycogen

storage CHO found in animals, but only in small amunts, readily available supply of energy

glucose

blood sugar, monosaccharide made of 6 C atoms (hexose), two forms, D-glucose (natural form) and L-glucose

ribose

monosaccharide, made of 5 C atoms (pentose), one of most important sugars, part of DNA and RNA

fructose

monosaccharide, 6 C sugar (hexose), abundant in plants

galactose

monosaccharide, 6 C sugar (hexose)

maltose

/starch, disaccharide made of glucose + glucose connected with alpha bond

cellobiose

/cellulose, disaccharide, glucose + glucose connected by beta bond, not enzyme made by animals that can digest this beta bond

hemicellulose

about like cellulose except all of the sugar units are not just glucose

lignin

not really carbohydrate, but it is in the fibrous part of the feed associated w/cellulose, which is carbohydrate, and is analyzed along w/carbohydrate.

Completely indigestible, binds to cellulose and decreases the digestibility (dramatically) of other feed components, no nutritional benefits, provides insect resistance and structural rigidity benefits for the plant

amylase

enzyme that catalyzes hydrolysis of starch into sugars

amylopectin

kind of starch, branched chain polymer; ex: biodegradable packing peanuts

amylose

kind of starch, straight chain polymer, ex: corn that is sugary

cellulase

enzyme that breaks down cellulose, mainly produced by bacteria

xylose

monosaccharide, 5 C sugar (pentose) - present in fibrous material and trees

mannose

monosaccharide, 6 C (hexose)

acetic acid

a volatile fatty acid (VFA) with 2 carbon atoms (CH3COOH)

propionic acid

VFA w/ 3 carbon atoms

butyric acid

VFA w/ 4 carbon atoms

palmitic acid

a long chain fatty acid, 16 C's, 0 DBs, one of two main fatty acids

stearic acid

a long chain fatty acid, 18 C's, 0 DBs, one of two main fatty acids

oleic acid

a long chain fatty acid, 18 C's, 1 DB

linoleic acid

a long chain fatty acid, essential, 18 C's, 3 DBs

arachidonic acid

a long chain fatty acid, essential, 20 C's, 4 DBs

essential fatty acid

essential in diet - linoleic, linolenic, and arachidonic. Deficiency causes skin problems, necrosis, growth and reproductive failure, subcutaneous hemorrhage, and poor feathering in chicks

glycerol

simple sugar - a 3 carbon alcohol, most fat is composed of glycerol and fatty acids

triglyceride

have 1 glycerol and 3 fatty acids

diglyceride

have 1 glycerol and 2 fatty acids

monoglyceride

have 1 glycerol and 1 fatty acid

10 essential amino acids (PVT TIM HALL)

Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine, Arginine, Lysine, Leucine

peptide bond

amino acids connected by peptide bonds

polypeptide

chains of amino acids connected by peptide bonds

crude protein

N x 6.35 = crude protein

true protein

complex things made of amino acid connected by peptide bonds in long, complicated chains

NPN

non-protein nitrogen. Ruminants can use NPN because the bacteria in the rumen can use it to build their own amino acids

Which could best be called the MOST IMPORTANT NUTRIENT?

Water

Which nutrient class provides most of the energy in livestock diets?

carbohydrates

Which nutrient class has the most energy per gram?

Fat (9 kcal)

Which nutrient class provides energy only after requirements for it are met?

Protein

Which nutrient classes do NOT provide any energy?

minerals, vitamins, and water

Which nutrient is analyzed as crude fiber and NFE? Is soluble in ether? is analyzed by kjeldahl procedure? is analyzed by N x 6.25?

Carbohydrates, fats, protein, crude protein

How much energy do fats, carbohydrates and proteins have in relation to e/o?

Fats - 9kcal, contain 2.25x as much as carbohydrates (4kcal) and protein (4kcal)

How much water loss is fatal?

12%

What are 3 sources of water?

Feed, drinking, metabolic water

What are 3 properties of water that aid animal life?

high dielectric constant (high polarity and dissolves many things), high specific heat (takes a lot of heat to change state, maintain body temp), high latent heat of vaporization (heat removed when sweat evaporates)

Which physical property is working to help cool a dog when it pants?

high latent heat of vaporization

which physical property is working to help move nutrients to the cells?

high dielectric constant

what are the major functions of water for animals?

movement of nutrients, constant body temp, and medium for chemical reactions, synovial fluid, sound transmission in ear, light transmission in eye

What are the consequences of too little water?

decreased food intake, decreased production, heart rate increase, hemoconcentration/poop circulation, increase temperature, increase respiration rate, death

why is water a good substance for maintaining constant body temperature?

high specific heat - takes a lot of heat to change temperature

in what circumstance is metabolic water important to animals?

water conserving animals and hibernating animals

How are carbohydrates classified?

number of carbons

elements: C,H,O

molecule: saccharides

2 pentoses:

arabinose, xylose, or ribose

4 hexoses:

glucose, fructose, galactose, mannose

4 disaccharides:

sucrose, maltose, lactose, cellobiose

3 polysaccharides:

starch (maltose), cellulose (cellobiose), and glycogen (glucose)

What is the difference between starch and cellulose?

Starch has an alpha bond and cellulose has a beta bond. Cellulose = undigestible

What is glycogen, and what is it most similar to?

highly branched glucose, stored in animals in small amounts. Like amylopectin

What are 2 forms of starch and what is their difference?

amylose - straight chained and amylopectin is highly branched

What happens to the extra starch if too much is consumed?

converted to fat

what is lignin, and what effect does it have on other carbohydrates?

fibrous part of feed in cellulose. Helps plants with structural rigidity and insect resistance, negatively impacts carbohydrate utilization by animals

What is blood sugar? milk sugar? table sugar?

table sugar = sucrose

milk sugar = lactose

blood sugar = glucose

What are the major sources of carbohydrates in animal diets?

corn, oats, barley, milo (sorghum), wheat, or other grains (like rice and millet)

What are the groups of lipids BESIDES the mono-, di-, and triglycerides?

phospholipids, glycolipids, cerebrosides, waxes, steroids, terpenes (Vit A)

Define triglycerides and fats (what atoms and molecules are they made of, soluble in what?)

Fats (lipids) are soluble in either and other organic solvents. Composed of carbon, hydrogen, and oxygen, but contain little O compared to H and C. Fat is composed of glycerol and fatty acids. Triglycerides have 1 glycerol and 3 fatty acids

What are the differences and similarities between carbohydrates and lipids?

both composed of C,H, and O, but fats have little O. Fats are hydrophobic, while carbohydrates are hydrophilic

Why (and how) do fats contain more energy? (how much?)

Fats contain 2.25x more energy than carbs, less O2 leads to great oxidation in mitochondria. All C-C bonds can be broken

Name 3 VFA's, 2 long chain saturated fatty acids, 1 long chain mono-unsaturated fatty acid that is non-essential, 3 long chain polyunsaturated fatty acids, and 3 essential fatty acids

VFAs: acetic acid, propionic acid, butyric acid

2 long chain saturated fatty acids: palmitic acid and stearic acid

1 long unsaturated mono-unsaturated fatty acid that is non-essential: oleic acid

3 essential fatty acids: linoleic, linolenic, and arachidonic

What is the meaning of saturated fatty acid and unsaturated fatty acid. What are some of the consequences of a fatty acid being unsaturated?

Saturated = has all the H's it can have, all single bonds.

unsaturated: double bonds

animals can't make many unsaturated, unsat have lower MP.

What has to happen to fats in order for them to be digested?

bile emulsifies, then lipase digests it to glycerol and fatty acid

What are the major sources of fats as livestock feeds?

processed animal and vegetable fat, used restaurant grease, rendered tallow and lard

Why might you feed more fat in hot summer than in cold winter?

produces less heat, gets more calories into them when they aren't eating much

How are proteins defined? What elements are they composed of? What molecules?

large, complex, made up of AA, carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorous

What does "essential amino acid" mean?

AA required by animals, must be supplied in diet as they cannot synthesize (in at least large enough quantity of) it

What does first and second (etc) limiting amino acid mean?

the most used essential amino acid, the 2nd most used, etc

What are the first and second limiting amino acids in corn for pigs? for chickens?

pigs - lysine, tryptophan

chickens - lysine, methionine

What is a polypeptide?

string of amino acids