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ANSC 221 - Final Exam Study Guide/Review.
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ANSC 221 - Final Exam Study Guide/Review.
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Purdue ANSC 221 Animal Nutrition Final Exam Study GuideExam 1 Material:
Nutritional History:
Foods available to ancient ancestors: nuts, berries, vegetables and small game with the advent of hunting
1st Recorded Nutritional Experiment: Daniel from the Bible
Greek nutritional thinking: Hippocrates 1 nutrient theory
-Since everyone eats the same food, there must be one nutrient present in all foods that is responsible for sustained life
Father of Nutrition: Antoine Lavoisier -“Life is a chemical process”
3 Proximate Principles: Prout
-Saccharinous, Albuminous, and oily
Lind was responsible for the health of the Limeys (the British Navy) because of his experiment of giving fresh fruit to sailors with scurvy
-The British were called the Limeys due to them eating limes to get Vitamin C to protect against scurvy
-Lind did not fully understand his experiment or the significance of his results
William Beaumont and Alexio St. Martin: Army doctor made observations of fistula in stomach of Alexio
-discovered that the stomach is not a grinder and that food is digested all at the same time
but at different rates
-Also, discovered that the stomach has digestive juices that aid in digestion
Stephen Babcock: the single plant feeding experiment
-Experiment led to simpler diets in commercially important species, discovery of vitamins and the Golden Age of nutrition
-Cows fed all corn were healthier and had healthier calves than cows with mixed diets
Funk: coined the term vitamins after vital amines
Think about it…
“You are what you eat”- This is not true because then we wouldn’t need to supplement animal diets with essential vitamins and minerals that can’t be obtained from their diet “Man can not live by bread alone”- This statement directly opposes the statement above. Man can not get all of the necessary nutrients needed to survive from one food source and must eat a variety of foods and supplements in order to meet all needs.
Composition of Plants and Animals:
Most biotic systems derive their energy from the sun except for hydrothermal vents which are too deep in the ocean to harvest light energy (instead use sulfur compounds)
Animals are made up of mostly protein, contain trace amounts of carbohydrates, store their extra energy as fat, and have a lot of minerals (Calcium and Phosphorus)
Plants are made up of mostly carbohydrates, contain very little protein except for soybean and other oil seeds, do not store extra energy as fat (except oilseeds), and contain little mineral (mainly Phosphorus and Potassium)
-Plant and animal composition are different and therefore, we must balance diets by adding to the plant material they eat the extra nutrients they need to balance the diet (Animals are
not what they eat!)
Nutrition:
-Deals with the nutrients needed, their metabolism, feeds that supply them, and feeding systems to provide them
Nutrient- A chemical or chemical compound that aids in the support of life, and is essential for the normal function, growth and reproduction of the animal.
6 Classes of Nutrients:
1.Water
-the most crucial nutrient, 12% water loss is fatal for animals
-3 important properties of water: 1. High dielectric constant- high polarity, water is a nearly universal solvent, helps
transport nutrients to cells
2. High latent heat of vaporization- takes a lot of energy to transform water to vapor, lots of heat is removed when sweat evaporates, involved when an animal is cooled by sweating
3. High specific heat- takes a lot of heat to change temperature, property maintains internal body temperature (plays a role in homeostasis)
3 Sources of Water for Animals: drinking water, metabolic water, and water in feed
-Metabolic water is especially important for hibernating animals and water conserving animals such as camels
Fat has the highest % yield of water followed by carbohydrates and lastly protein
Functions of Water: -Movement of nutrients and metabolites
-Constant body temperature -Media for chemical reactions
-Takes part in chemical reactions -Special roles: synovial fluid, cerebrospinal fluid, sound transmission in ear, light transmission in eye
Dairy cows consume the most water followed by beef cattle, horses, swine, sheep and goats, chickens and lastly turkeys
Factors affecting Water Requirement: -Species -Environmental temperature -Protein, salt and dry matter intake -Lactation -Age
-Activity
-Rate & composition of gain -Health
Effects of Water Restriction: decrease in food intake and production, hemoconcentration, increased heart rate, increased temperature, increased respiration rate, and can eventually lead to death
-Water should be available at all time except before and after heavy exercise
2.Carbohydrates
-Made up of elements C, H, and O (H:O ratio 2:1 like in water)
-Made up of molecules called sugars (saccharides)
-Function of carbohydrate: ENERGY
2 Forms:
1.Soluble
-sugars, monosaccharides, and disaccharides
2.Insoluble
-polysaccharides
Monosaccharides- Pentoses:
1.Arabinose
2.Xylose
3.Ribose
Monosaccharides- Hexoses:
1.Glucose (blood sugar)
2.Mannose
3.Galactose
4.Fructose
Disaccharides:
1.Sucrose (table sugar)
-Glucose + Fructose
2.Maltose (repeating unit of starch)
-Glucose + Glucose with an alpha bond
3.Lactose (milk sugar)
-Glucose + Galactose
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