Veterinary Nutrition and Mycotoxin Management

Ketosis

A metabolic disorder in pregnant and lactating goats characterized by decreased milk production, decreased feed consumption, and inability to stand or walk.

Proxidants

Substances such as Cu and Fe salts that catalyze the rancidity process.

Unsaturated fats

Fats ingested by animals that contain fatty acids, such as Linoleic and Oleic.

Fat yield

Fat yields approximately 90% of its weight in Fatty Acids and 10% as glycerol.

Function of fats

One primary function of fats in an animal's diet is to supply energy.

Mycotoxicosis

A condition that affects the immune system in chickens.

Nucleoproteins

A type of conjugated protein that has one or more protein molecules with a nucleic acid, high in germs of seed and in glandular tissue and liver such as RNA.

Most unsaturated animal fat

Among the listed animal fats, Chicken is the most unsaturated.

Lysine classification

Lysine is classified as a Diamino-monocarboxylic acid.

First mycotoxin outbreak

The first mycotoxin outbreak in 1962 occurred from Turkey Poults.

Krebs Cycle

The Krebs Cycle is also referred to as the Citric Acid Cycle.

Mold contamination

The mold that contaminates feed and bedding does not thrive in cold, dry conditions and cannot spread in 12 to 24 hours under these conditions.

Digestible Energy

Digestible Energy is not a sophisticated measure of energy utilization because the fecal energy reflects undigested food.

Solid at room temperature

None of the above options (Vegetable Oil, Water, Vinegar) is solid at room temperature.

Mycotoxin spread in turkeys

Mycotoxins can spread in turkeys through Ingestion, Feces, and Inhalation.

Causes of mycotoxicosis in turkeys

None of the Above options (Clean water sources, Proper Sanitation, Properly Stored Feed) would cause mycotoxicosis in turkeys.

Aflatoxin

A mycotoxin produced by Aspergillus that harms the liver in livestock.

Krebs cycle location

The Krebs cycle does not occur in the cell's cytoplasm and does not produce most of the cell's ATP.

Oxidation prone fat

Unsaturated fat is more prone to oxidation and rancidity in storage.

Trans fat

None of the above

Essential amino acids

Amino acids that must be supplied in the diet

Protein storage

The body can store unlimited amounts of protein for later use.

Liver

Organ primarily responsible for metabolizing proteins, fats, and carbohydrates.

Lipogenesis

The process of fatty acid synthesis

Simple proteins in eggs

Albumins, globulins, albuminoids, histones, and protamins are all found in eggs.

Most important mineral

Phosphorus

Fat soluble vitamins

A, D, E, K

Mycotoxicosis

Poisoning caused by toxins produced by fungi (molds) in contaminated feed or pasture.

Iron in hemoglobin

60% of iron is found in the form of hemoglobin.

Provitamins

Compounds that give rise to vitamins.

Zearalenone

Mycotoxin known to mimic estrogen and disrupt reproductive functions.

Aflatoxins damage

Commonly causes liver damage.

Primary role of fats

Energy storage

Mycotoxin ingestion symptom

Immune suppression

Most sensitive animal to mycotoxins

Swine

Mycotoxins and fat cells

Mycotoxins are known to destroy fat cells.

Best practices for mycotoxin risk reduction

Drying grains quickly to below 14%

Iron-deficiency anemia

An available supply of iron that is deficient relative to needs.

Normochromic and Normocytic

Generally produces a normal concentration and cell size.

Hypochromic and microcytic

Answer: C

Common mycotoxin in pigs

Aflatoxin, Vomitoxin, Orchatoxin

Majority of protein digestion in monogastric animals

C. Small intestine

Microbial protein synthesis in ruminants

B. Rumen

Primary form of energy used by ruminants after fermentation

C. Volatile fatty acids (VFAs)

Function of fats in animal diets

B. Provide a concentrated source of energy

Organ of Metabolism

C: Liver

Environmental conditions favoring mycotoxins

C. Warm and Humid

Fungus associated with aflatoxin production

C. Aspergillus

Source of energy with a different main function

B: Protein

NADH molecules formed in one round of the Kreb's Cycle

3

FADH2 molecules formed in one round of the Kreb's Cycle

1

Enzymes that breakdown proteins

Aminopeptidase

Where amino acids and peptides are carried after absorption

C: Liver

Find DC if Ni = 80, FN = 30 and MFN = 5

DC = (80 - 30) / 80 = 0.625

Regulatory limits for mycotoxins in fish products

A. FDA (Food and Drug Administration)

Find True DC if Ni = 80, FN = 30 and MFN = 5

True DC = 80 - (30 - 5) / 80 = 0.69

Primary source of mycotoxins in fish feed

A. Grains

Mycotoxin associated with contaminated fish

A. Aflatoxin

Type of fungi responsible for mycotoxins in fish feed

B. Aspergillus

Health issues from mycotoxin contamination in fish

A.

Mycotoxin contamination in fish

Can lead to acute liver damage, neurological disorders, immune suppression, or all of the above.

Functions of Calcium

1. Maintains total body health for normal growth development 2. Keeps bones and teeth strong 3. Ensures function of muscles and nerves 4. Keeps heart beating 5. Helps blood clotting and regulating blood pressure 6. Metabolism of iron 7. Regulates a number of hormones.

Mycotoxin with government regulation

Patulin

Factor affecting Heat Increment

Temperature

Apparent Digestibility Coefficient calculation

Ni=85, FN=35, MFN=5. Answer= .35

Aflatoxin and Kwashiorkor

Aflatoxin, a type of Mycotoxin, has been found in the tissues of children suffering from Kwashiorkor and Reye's syndrome.

Deficiency causing skin conditions

Zinc

Lifespan of a red blood cell

127 days

Essential amino acids

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

Predominant unsaturated fats in animals

Oleic, Palmitic, Linoleic.

Preventing mycotoxin contamination in sheep

Farmers can prevent mycotoxin contamination by properly drying and storing feed in cool, dry places, regularly inspecting feed for signs of mold, and using mold inhibitors or preservatives if necessary.

Common symptom of mycotoxin poisoning in sheep

Reduced feed intake and lethargy.

Common sources of mycotoxins in sheep feed

Moldy grains, hay, or silage that have been improperly stored or exposed to moisture.

Environmental conditions influencing mycotoxin development

High humidity, warm temperatures, and poor ventilation promote fungal growth and increase the risk of mycotoxin contamination.

Preventing mycotoxin exposure in sheep

Regularly test and store feed in dry, cool environments.

Types of plant lipids

There are two main types: Structural & Storage.

Classification of fatty acids

Based on the length of the carbon chain; the number of double bonds; or essentiality in the diet.