DOC PREVIEW
TAMU ANSC 303 - Exam 2 Study Guide
Type Study Guide
Pages 27

This preview shows page 1-2-3-25-26-27 out of 27 pages.

Save
View full document
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 27 pages.
Access to all documents
Download any document
Ad free experience

Unformatted text preview:

Ansc 303 1st EditionExam # 2 Study GuideLecture 1 (February 13)I. Nutrient Analysisa. The intake of a feed is determined by the NDF valueb. A higher NDF value means a feed with a larger intake valuec. The digestibility of a feed is determined by the ADF valued. A higher ADF value means a feed with a higher digestibility valueII. Growth and Production Trialsa. There are three types: growth, production, and digestion/metabolismb. Growth trials i. Measures: body weight, height, bone density, feed intake, and feed efficiency ii. Feed efficiency 1. Want a low number2. Feed to gain ratioc. Production trialsi. Measures: feed intake and rate of productionii. Rate of production includes production of:1. Eggs2. Calf weight – weaning weight3. Milk4. Conception rated. Digestibility trialsi. Feed – fecesii. Measure what goes in and what goes outiii. Done nutrient by nutrient; this is not an overall dealiv. Collection types1. Total collectiona. Animal adjusts to new feed for 3 – 10 daysb. Feces collected 4 – 10 daysc. Longer = more accurated. Trial continues as long as it is healthy for the animal to 2. Indicator methodsa. Used on grazing animalsb. Uses internal and external markersi. Internal1. Feed component2. Something not digested that is measured going in and going outii. External1. Chemical component2. Added to feedIII. Apparent digestibility a. Total collection = (nutrient intake – nutrient in feces)/nutrient intake * 100 b. Endogenous material is includedi. This is nutrients created by the animal ii. This will alter the digestibility because the animal produces a small amount of nutrients that the feed does not need to providec. Apparent digestibility UNDERESTIMATES the digestibility of feedIV. Rumen Digestion Trialsa. Three types: batch trials, continuous fermentation, nylon bag techniqueb. Batch trialsi. Collect fluidii. Place into vialsiii. Add feedstufiv. Donec. Continuous fermentationi. More accurateii. Place fluid into tubesiii. Add feedstufiv. Keep the rumen environment alivev. Location specific (fiber matt, gas, liquid)d. Nylon bag techniquei. Take feed and place into bagsii. Place the bags into the rumeniii. Can measure how long it takes the rumen to break down the diferent componentsV. Carbohydratesa. Diferentiationi. CHOs difer in size, composition, and bondingii. Bonding determines whether the CHO needs to be broken down into the SI or LI iii. This dictates how the CHO needs to be digestedb. End product absorptioni. The ruminant ends with VFAsii. The monogastric ends with glucoseiii. Ruminants can use a low quality forageLecture 11 (February 16)I. Carbohydratesa. Always C, H, and Ob. Always in ratio of 1:2:1c. Componentsi. Cell content1. Soluble sugars2. Pectin3. Non-structural carbs4. Digested by:a. Fermentation – ruminantsb. Proteins – monogastricsii. Cell wall1. Structural carbsa. Celluloseb. Hemicellulose2. Ingestiblea. Lignin (NOT CHO)b. Does not have a ratio of 1:2:1II. Classificationa. Monosaccharidei. 1 sugar unitii. Example: glucoseiii. Isomerism1. Compounds with the same formula, but diferent bonds2. D form and L form3. D form is natural form iv. Hexose carbons1. 6 carbons2. Glucosea. Starch – cell contenti. Cellulose – cell wall ii. Glycogen – muscles; only way to store glucoseb. End component of CHO digestion 3. Fructosea. Not normal source of energy 4. Galactosea. Components of milk sugar (lactose)5. Mannoseb. Disaccharidei. 2 sugar unitsii. Bonding is importantiii. 2 monosaccharides linked by bondiv. Lactose1. Glucose and galactose2. B 1-4 3. Lactase – enzymev. Sucrose1. Glucose and fructose2. A 1-4 3. Sucrase – enzymevi. Maltose1. Glucose and glucose2. A 1-43. Isomaltose is similar; has A 1-6 linkagesvii. Cellobiose1. Glucose and glucose2. B 1-4 3. Can only be digested in nature4. Does not exist in nature c. Oligosaccharidei. 3 – 10 unitsd. Polysaccharidei. 11 + unitsii. Homopolysaccharides1. Only one type of monosaccharide unit2. Starch a. Alpha-D-glucoseb. 3 forms:i. Amylose1. Plant source2. A 1-4 3. Straight chain4. Maltoseii. Amylopectin1. A 1-4 AND A 1-62. Glucose is the straight chains3. Isomaltose is at branch points with the A 1-6iii. Glycogen 1. Same as amylopectin2. Has more branch points3. Heteropolysaccharidesa. Contains more than one type of sugar unitb. Hemicellulosei. Contains:1. Glucose2. Mannose3. Arabinose4. Galactoseii. B 1-4 iii. Needs fermentationc. Pectini. Fermentationii. 1-4iii. Glucoseiv. Acts as glue; keeps cells togetherv. Rapidly digestedvi. Found in alternative feedLecture 12 (February 18)I. Digestiona. Cellulosei. Structuralii. Fermentation only iii. B 1-4 iv. Glucoseb. Starch i. Non-structuralii. Enzymatic and fermentationiii. A 1-4iv. Glucosec. Lactosei. Non-structuralii. Glucose and galactoseiii. Enzymatic and fermentationd. Lignini. Not CHOii. No digestione. Pectini. Structural ii. Complete fermentationf. Sucrosei. Non-structural ii. Enzymatic and fermentationiii. Very rapidII. Non-Ruminant CHO a. Only monosaccharide are absorbedb. Digestion in SI c. Mouthi. Salivary a-amylase1. Breaks starches into dextrin2. Small role3. Ruminants and horses do not have this enzymed. Stomachi. No enzyme activity for CHO digestionii. Low PH alters a-amylase (lowers)e. Small Intestinei. Pancreatic a-amylase1. Breaks A 1-42. Secreted in duodenumii. Brush border enzymes1. Disaccharides2. Breaks down disaccharides to monosaccharides a. Sucrosei. Enzyme – sucroseii. Glucose and fructoseiii. Not in ruminantsb. Maltosei. Enzyme – maltaseii. Glucose and glucosec. Isomaltosei. Isomaltaseii. Glucose and glucosed. Lactosei. Enzyme – lactaseii. Glucose and galactoseiii. Not in poultry f. Large Intestinei. Fermentationii. Only non-structural CHO that escaped SI1. Fiber2. Microbes produce cellulose3. Breaks B 1-4 bondsg. CHO absorptioni. Only monosaccharides are absorbedii. Absorptive capacities1. Duodenum and jejunum capacities are larger than ileum and Largeintestineiii. Selective absorption1. Glucosea. Preferredb. Active transportc. SGLT-12. Galactosea. Active transportb. SGLT-13. Fructosea. Facilitated difusionLecture 13 (Lecture 20)I. SGLT-1a. Most na is out of the cellb. Most K is inside the cellc. Na/K ATPasei. Happens all the timeii. Uses ATP to pump Na out of the cell and K into the celld. Once the Na is out of the cell, the Na binds to glucosee. SGLT-1 uses facilitated difusion to allow Na to travel down the concentration gradient f. This brings glucose into the cellg. Indirect ATP-glucose useII. Monosaccharide


View Full Document

TAMU ANSC 303 - Exam 2 Study Guide

Type: Study Guide
Pages: 27
Download Exam 2 Study Guide
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Exam 2 Study Guide 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 Exam 2 Study Guide 2 2 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?