Animal Nutrition

Front 1

The constituents which are released by digestion

Back 1

Nutrients

Front 2

Three Metabolic Functions of Nutrients

Back 2

Front 3

Important roles of nutrition in animal production

Back 3

Front 4

The Science of Feed Preparation

Back 4

Animal Nutrition

Front 5

Food animals comprising og any natural occuring ingredient for the purpose of sustaining growth

Back 5

Feed

Front 6

Regulated slection of feed ingredieny which is consumed by animals on a prescribed schedule

Back 6

Diet

Front 7

Feed items that a mixture is made of

Back 7

Ingredients

Front 8

Added to the basic feed mixture for specific purpose

Back 8

Additives

Front 9

Fixed amount of feed for one animal, fed on a definite period

Back 9

Ration

Front 10

The ration whicj providr animal with the proper amount proportion

Back 10

Balanced Ration

Front 11

Single feed which has all of the dietary essentials exept water

Back 11

Complete ratjon

Front 12

The gain in weight produced by 1kg of feed

Back 12

Feed Conversion Efficiency

Front 13

The amount of feed necessry to produce 1kg of weight

Back 13

Feed Conversion Ratio

Front 14

A unit measurement used for calculating the amount of energy by various foods

Back 14

Calorie

Front 15

Poor quality feeds with more than 35%TDN snd 18% CF

Back 15

Forage

Front 16

Hsve less than 18% CF and More than 60% TDN

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Concentrate

Front 17

The most importsnt dietary essential

Back 17

Water

Front 18

Sources of Water

Back 18

Front 19

Factors affecting water requirement

Back 19

Front 20

Two groupsnof Carbohydrates based on Digestibility

Back 20

Front 21

The term for stored and excess carbohydrates

Back 21

Glyogen and Fat

Front 22

Simplest sugars divided inyo sub-groups depending upon the number of atoms present

Back 22

Monosaccharides

Front 23

Di, tri and tetra polysaccharides

Back 23

Oligosaccharides

Front 24

Most occuring oligosaccharides

Back 24

Disaccharides

Front 25

Are tasteless and insoluble amorphous compoubds with a high molecular weight

Back 25

Non-Sugars

Front 26

Polymers or Monosaccharide derivatives

Back 26

Homopolysaccharides

Front 27

Mixed polysaccharides

Back 27

Heteropolysaccharides

Front 28

Factors affecting digestion of carbohydrates

Back 28

Front 29

Factors affecting digestion of carbohydrates in ruminants

Back 29

Front 30

Another factor in Carbohydrate digestion in Ruminants

Back 30

Front 31

It stimulates digestion of cude fibers because they supply vitamins required for microbial growth

Back 31

Supplementation of Green Forages

Front 32

Synthesis of carbohydrates in the cels is done by number of enzymes

Back 32

Glucose Metabolism

Front 33

This process glycogen, glucose, galactose, snd fructose are broken down to pyruvic acid and lactic acid with the absencr of molecular oxygen

Back 33

Glycolysis

Front 34

Conversion of the two pyruvic acid molecules into two molecules of acetyl coenzyme A(Acetyl CoA)

Back 34

Tricarboxylic acid cycle

Front 35

Glycogen synthesis from simple sugsrs in the body tissues. Where simple sugars are converted to glycogen by enzymes

Back 35

Glycogenesis

Front 36

Process degredation of glycogen to gluxose 1-phosphate

Back 36

Glycogenolysis

Front 37

Is formed by condensation of one glucose and one galactose formula

Back 37

Lactose, Lactose Synthesis

Front 38

When excess sugar is transformed into fat

Back 38

Fat synthesis from glucose

Front 39

The two components that synthesize to givr fat

Back 39

Glycerol and fatty acids

Front 40

Are complex organic nitrogenous compounds made up of amino acids

Back 40

Proteins

Front 41

Cannot be synthesized by the animal and so must be present in the protein of the feed

Back 41

Essential Amino acids (indispensable)

Front 42

Needed by the animals that can be synthesized from other amino acids

Back 42

Non-essential amino acid(dispensable)

Front 43

Present in protein in the least amount in relation to the animal's need for that particular amino acids

Back 43

Limiting Amino Acids

Front 44

Proteins that are insoluble and very resistant to animal digestive enzymes

Back 44

Fibrous Proteins

Hint 44

Eg. Collagen, elastin, keratin

Front 45

Includes all the enzymes, antigens and hormones that are proteins

Back 45

Globular Proteins

Hint 45

Eg:albumin, globulin, histones

Front 46

Composed of simple protein with some non protein substances as prosthetic group

Back 46

Conjugated Proteins

Hint 46

Glycoprotein, lipoprotein, phophoprotein

Front 47

Class of proteins includes those substances formed from simple and conjugated proteins

Back 47

Derived proteins

Front 48

Are long chain organic acids usually frrom 4 to 30carbon atoms, and a long non polar hydrocarbon tails which gives thrm their hydrophobic and greasy nature

Back 48

Fatty Acids

Front 49

Are required in relatively large amount and in most cases they are used in the synthesis of tissues

Back 49

Macro Elements

Front 50

Important Macro Elements

Back 50

Calcium, Phosphorous, Magnesium, Salt, Potassium, Chlorine, Sulfur

Front 51

Required in trace amounts and usually functions as an activators as a component of enzymes, expressed jn PPM

Back 51

Micro elements

Front 52

Important Micro Elements

Back 52

Fe, Cu, I, Co, Zn,Mn, F, Se, Mo, Cr, Ni, Si, Sn, and V

Front 53

Are esters of fatty acids with trihydric alcohol glycerol.

Back 53

Simple Lipids

Front 54

Same general structure and chemical properties but diffetent physical characteristics

Back 54

Fats and Oils

Front 55

Essential Fatty Acids,

Back 55

Linoleic, linolenic and arachidonic acids

Front 56

Functions of Lipids

Back 56

Hint 56

Front 57

Function of Proteins

Back 57

Front 58

If particle size is reduced, then digestability will be increased

Back 58

Particle size

Front 59

Soluble starch is more digestable

Back 59

Form of starch

Front 60

It improves digestabiliyy of starch by breaking down the cell wall

Back 60

Processing

Front 61

If fiber content is inscreased more than a levrl, it reduces the digestability of carbohydrates

Back 61

Fiber content

Front 62

Presence of saponin reduces the digestability of starch

Back 62

Enzyme inhibitors

Front 63

If number of microbe is more, digestability of crude fiber increased

Back 63

Number and type of microbes present in rumen

Front 64

If hemicellulose is more, digestability of crude fiber is more

Back 64

Relative proportion of fiber component

Front 65

Increased protein level in diet stimulates microbial growth and improves digestability

Back 65

Protein content in diet

Front 66

Increased fat content in diet gives a protective layer in stomach

Back 66

Fat content in diet

Front 67

Part of a respiratory pigment snd hemoglobin, helps in the utilization of oxygen in blood

Back 67

Iron

Front 68

Lower weight gain, labored breathing after mild excercise, and decrease resistance to infection

Back 68

Iron deficiency

Front 69

Acts as catalyst in the formation of hemoglobin and provides oxygen absorption power to red blood cells, necesarry for the pigmentation of hair, fur and wool

Back 69

Copper

Front 70

Necessary for the proper functioning of the thyroid gland

Back 70

Iodine

Front 71

Causes falling of bair, rough and hard skin, reproductive failure.

Back 71

Iodine deficiency

Front 72

Plays an important role in the sysnthesis of vitamin B12 in rumen and synthesis of DNA

Back 72

Cobalt

Front 73

Essential part of the insulin hormone, plays a key role in cell and antibody mediated responses

Back 73

Zinc

Front 74

A vital nutrient in the synthesis of chondroitin sulfate, an enzyme activator, detoxifies free oxygen radicals

Back 74

Manganese

Front 75

Closely related to vitamin E, and acts as an antioxidant, essential to prostsglandin synthesis, part of an enzyme glutathione peroxidase, protective effect against the heavy metals

Back 75

Selenium

Front 76

Reduces the incidence of dental carries

Back 76

Fluorine

Front 77

Component of the enzyme xanthineoxidase, important to poultry for uric acid formation

Back 77

Molybdenum

Front 78

Plays a role in the maintenance of the configuration of the RNA molecule, primary component of glucose tolerant factor

Back 78

Chromium

Front 79

Helpful in the transmission of light stimuli in the eye

Back 79

A-Retinol

Front 80

Promotes normal development of bone, mobilizatjon of Ca from bone to extra cellular fluid compartment

Back 80

D-Calciferol

Front 81

Acts as a biological antioxidant with glutathione peroxidase enzyme, contains selenium

Back 81

E-Tocopherols

Front 82

Synthesized in tbe body of ruminants by the action of rumen microbes, necessary for the formation of prothrombin, which is important itermediate of the blood clotting process

Back 82

K-Phylloquinone

Front 83

Two vitamins and the hormone of sulfur

Back 83

Biotin and Thiamine, Insulin

Front 84

F:activator of phosphates and takes an active part in glucose metabolism

Back 84

Magnesium

Front 85

Back 85

Magnesium

Front 86

Retarded growth in poultry with severe edema and subcutaneous hemmorhage /bloody diarrhea in swine

Back 86

Pantothenic Acid deficiency (B5)

Front 87

A typical nerve disease that is characterized by movement of hind leg become stiff and jerky

Back 87

Goose stepping gait

Front 88

Reduced in erythropoeisis, anemic apperance and perosis in poultry, macryotic anemia in swine

Back 88

Folic Acid deficiency

Front 89

A deficiency in Manganese among Juvenile avians

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Perosis

Front 90

The factor against egg white injury

Back 90

Biotin - B7

Front 91

Combined with biotin to form the egg white and prevent its absorption from the intestine

Back 91

Avidin

Front 92

Alopecia and dermatitis, characterized by brownish exudates

Back 92

Biotin deficiency

Front 93

Can be synthesized in the liver from methionine

Back 93

Choline

Front 94

Deficiency in phospholipids and causing fatty liver

Back 94

Choline Deficiency

Front 95

Are essential for the maturation of RBC, paired with Folic acid for the formation of DNA

Back 95

B12-Cyanocobalamin

Front 96

Pernicious anemia in humans, poort feathering and kidney damage in poultry, dermatitis in swine

Back 96

B12 deficiency

Front 97

Back 97

Vitamin C

Hint 97

An antioxidant,

Front 98

Vitamin C deficiency

Back 98

Scurvy

Front 99

Refers to the constructive process

Back 99

Anabolism

Front 100

The destructive process

Back 100

Catabolism

Front 101

Nutrients are absorbed to the gastrointestinal tract

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Absorptive state

Front 102

Period where there is no absorption

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Postabsorptive state

Front 103

The removal of nitrogen

Back 103

Deamination

Front 104

Are particles that contain lipids, cholesterol, amd proteins in various ratios.

Back 104

Lipoproteins

Front 105

An enzyme bound to endothelial cells that acts on their triglycerides to release fatty acids

Back 105

Lipoprotein lipase

Front 106

The increased use of fatty acids by other cells reduces the overall need for glucose and conserve it for use of neurons

Back 106

Glucose sparing

Front 107

Decreases in blood glucose stimulate the mobilization of fatty acids from adipose

Back 107

Lipolysis

Front 108

Is a metabolic syate characterized by an increase in blood ketones, a reduction in urine and bloos pH, and ketones in the urine.

Back 108

Ketosis

Front 109

The term for the collective metabolic processes by which liver cells produce glucose fron non-carbohydrate substraes, such as amino acids.

Back 109

Gluconeogenesis

Front 110

Acids capavle of preventing skin dermatitis caused by the deffieciency of these acids.

Back 110

Essential Fatty Acids

Hint 110

Hdyrogenation of linoeic acid in the rumen will make available of more quantities of the said acids.

Front 111

Functions of Minerals

Back 111

Front 112

Minerals which have been proved to have a metabolic role in the animal body.

Back 112

Essential Mineral elements

Front 113

Most of mineral elements are simply component of tissues but do not play any essentials metabolic role in the animal body.

Back 113

Non-essential mineral elements

Front 114

With P, serve as the major structural elements of skeletal tissue

Back 114

Calcium

Front 115

Calcium defficiency in young animals.

Back 115

Rickets

Front 116

Calcium defficiency Occuring in adult animals

Back 116

Osteomalacia

Front 117

Characterized by a decrease in bone mass

Back 117

Osteoporosis

Front 118

Parturient paresis; calcium tetany

Back 118

Milk fever

Front 119

Good sources of calcium

Back 119

Milk, green leafy crops specially legumens

Front 120

Poor sources of calcium

Back 120

Cereals and roots

Front 121

Major portion in the animal body distributed in the bones

Back 121

Phosphorus

Front 122

An abnormal desire to eat substances not normally eaten

Back 122

Pica

Front 123

Magnesium defficiency (all forms)

Back 123

Magnesium tetany, lactation tetany, wheat pasture poisoning.

Front 124

A macro element found in body fluids and muscles of the body

Back 124

Sodium

Front 125

F: plays vital role in energy metabolism

Back 125

Phosphorus

Front 126

F:Plays an important role for the neuromuscular activity of the body

Back 126

Magnesium

Front 127

Sources of Magnesium

Back 127

Leguminous fodders

Front 128

F:controls body fluid concentration, contractio of nerves and muscle fiber

Back 128

Sodium

Front 129

Result in loss of apetite, neuromuscular disurbances, and loss in milk production

Back 129

Sodium deficiency

Front 130

Excess in the body interferes with the absorption and metabolism of magnesium

Back 130

Potassium

Front 131

F: plays an important role in nerve and muscle excitability and activates certain enzymes

Back 131

Potassium

Front 132

Slow growth, degeneration of vidal organs, reduced feed and water intake, stiffness

Back 132

Potassium dificiency

Front 133

Source of potassium

Back 133

Pasture grasses

Front 134

Found in skin, subcutaneous tissues and gastric juices

Back 134

Chlorine

Front 135

F:required for the formation of Hydrochloric Acid

Back 135

Chlorine

Front 136

Asssits in the digestion of food in NaCl form

Back 136

Chlorine

Front 137

May lead to an abnormal increase of the alkali reserve of the blood cause by an excess of bicarbonate

Back 137

Chlorine deficiency

Front 138

Defiency of salt in poultry leads to

Back 138

Feather picking and Cannibalism

Front 139

Occurs in proteins containing the amino acids cystine, cysteine, and methionine

Back 139

Sulfur

Front 140

F:Useful in blood clotting and endocrine function

Back 140

Sulfur

Front 141

Combined with Iron to form the Hemoglobin of RBC

Back 141

Sulfur

Front 142

Sulfur dificiency in sheep results in

Back 142

Poor quality wool

Front 143

Microbial protein synthesis is reduced

Back 143

Sulfur dificiency

Front 144

Defficiency of Vitamin A in the skin

Back 144

Keratosis

Front 145

Synthesized in the body of ruminants by the action of microbes,bile juices assits in the absorption of this vitamin from the intestine.

Back 145

Vitamin K - Phylloquinone

Front 146

F:necessary for the formation of prothrombin for blood clotting.

Back 146

K

Front 147

F:inhibits platelets agression

Back 147

E

Front 148

F:Reabsorbs P from the kidney tubules

Back 148

D

Front 149

Characterized by numbness of the legs, later with pain in muscles, severe exhaustion

Back 149

Beri-Beri (B1 deficiency)

Front 150

In chicks, poor apetite and polyneuritis which is characterized by nerve degeneration paralysis.

Back 150

B1 deficiency(Thiamine)

Front 151

Slow growth and development snf chicks, caused by peripheral nerve degeneration

Back 151

Curled-toe paralysis

Front 152

Poor hatchability, embryonic abnormalities and the characteristic called?

Back 152

B2 deficiency (clubbed down condition)

Front 153

Characterized by inflammation of the mouth and the upper part of the esophagus.

Back 153

Black tongue (Niacin deficiency)

Front 154

In swine, the disease is characterized by poor growth, poor hair and skin condition, occadional vomiting and diarrhea

Back 154

Pellagra(Niacin Deficiency)

Front 155

In chicks, acute convulsion, flatter on the pen while in swine, causes anorexia, roughness of hair coat.

Back 155

B6 deficiency (Pyridoxine)