New version page

TAMU ANSC 303 - Nutrient Analysis II

Type: Lecture Note
Pages: 3

This preview shows page 1 out of 3 pages.

View Full Document
View Full Document

End of preview. Want to read all 3 pages?

Upload your study docs or become a GradeBuddy member to access this document.

View Full Document
Unformatted text preview:

ANSC 303 1st Edition Lecture 9Outline of Last Lecture I. Water IIa. Water and Animal Healthb. Electrolytesc. Electrolyte Composition of Body Fluidd. Osmotic Pressuree. Osmolarity f. Electrolyte ConcentrationII. Nutrient Analysis and Utilization Ia. Chemical Analysisb. Types of Laboratory Analysisi. Proximate Analysis 1. Determines:a. Dry Matterb. Ashc. Crude Proteind. Ether Extracte. Crude Fiberf. Nitrogen Free Extractii. Detergent Analysis System iii. Near Infrared Reflectanceiv. Specialized MethodsOutline of Current Lecture I. Ether ExtractII. AshIII. Crude FiberIV. Nitrogen Free ExtractV. Detergent Analysis SystemVI. Near Infrared ReflectanceThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Current LectureI. Ether ExtractA. Measures lipid contentB. Sample extracted with ethera Ether is a non-polar solventb Pulls the fat out of the solution c Leaves everything elseC. Does NOT distinguish between the nutritive and nonnutritive fatsa Nutritive - true fatb Nonnutritive - waxes, pigmentsD. Represents fraction of feed that is highest in energyII. AshA. Measures total mineral contentB. Inorganic matterC. Sets everything on fire and what is left over is mineral a Assumes that all organic compounds are combustible D. Little nutritional importanceE. Does not separate all the minerals out F. The soil may contaminate a samplea It is inorganicb Can cause the sample to weigh more than it doesG. Volatile minerals may be losta Seleniumb IodineH. This usually is not reported because it is usually not usedIII. Crude FiberA. Structural carbohydrate (CHO)B. Boil in dilute acid, then dilute base, dry, ash C. The difference in mass before and after is CFD. Represents structural CHOa They are all togetherb Does not differentiate between the different typesc Cellulose, hemicellulose, lignind Lignin is not digestible E. Ruminant nutritionists do not like this numbera Because the number does not differentiate the different types of structural CHO, the lignin numbers in the sample could be high IV. Nitrogen Free ExtractA. This is a calculationB. Error ridden C. If an error occurs in a different calculation, then this number suffers a miscalculation as well D. NFE = sample - (water + CP + EE + CF + Ash)E. Soluble CHOV. Detergent Analysis SystemA. Van Soest MethodB. He knew in order to determine the different types of CHO, you have to separate the cell wall and content, then break down into smaller compoundsC. Cell Content:a MOSTLY SOLUBLE CHOb Sugarsc Starchesd Pectine Proteinf Lipidsg The animal wants to eat thisD. Cell Wall:a STRUCTURAL CHOb Cellulosec Hemicellulosed Lignine Has to be fermented, so we want to know this numberE. Replaces CF for ruminant nutritionF. Separates the cell contents from the cell wall G. Neutral detergenta Extracts the cell's contentsb Only the cell wall remainsc What is left over in this process is called NDFd If NDF is high,, the digestibility is lowH. Acid Detergenta Extracts hemicelluloseb Cellulose and lignin remain c What is left over is called ADFd If ADF is high, the digestibility is lowVI. Near Infrared ReflectanceA. Uses infrared lighta Instrument detects light absorbed and reflectedb The composition of feed is evaluated by the pattern of reflectanceB. High precisiona Must constantly be updatedb Requires calibrationc Needs multiple test runs to analyze againstC.These are usually cheaper and


View Full Document
Loading Unlocking...
Login

Join to view Nutrient Analysis II and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Nutrient Analysis II and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?