all animal science vocab
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| nutrition | study of the food needs of the body
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| ingredient | edible material that may provide nutrients nutrients and energy as part of a food
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| nutrients | any food component the body requires to support life
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| intestinal mucosa | mucous membrane lining the intestines
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| energy density | number of calories provided by a given weight or volume of pet food
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| bioavailable | the ability of a nutrient, drug or other substance to be absorbed and used by the body
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| availability | the proportion of a specific nutrient in food that is available for absorption by the body
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| AAFCO | association of american feed control officials
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| USDA | united states department of agriculture
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| FDA | food and drug administration
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| additives | substances added to food, including preservatives, coloring, and flavoring
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| amino acids | the basic building blocks of protein
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| preservatives | substances added to food to destroy or inhibit microbial growth and slow decay and spoilage
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| rancidity | decompositions of fats and oils that produces off odors and flavors and destroys fat soluble vitamins
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| striated muscle | muscle that looks striped because of alternating light and dark bands
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| viscera | all organs in the thoracic and abdominal cavities
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| meat and bone meal | rendered product from mammalian tissues
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| rendered | process using low heat to separate fat from bone and protein
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| animal digest | a material produced by chemical or enzymatic hydrolysis of clean undecomposed animal tissue
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| hydrolysis | process by which complex materials are broken down into simpler ones by adding water
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| meat by product | non rendered clean parts other than meat derived from slaughtered mammals
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| non rendered | pet food ingredients that have not been processed or separated into fat
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| essential fatty acid | fatty acid that cannot be made by the body and must be supplied by the diet
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| beef tallow | solid fat made by rendering fat from cattle
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| essential amino acids | amino acids that can not be produced in sufficient quantity in the body and must be obtained from food
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| fiber | portion of ingested foods that resist digestion in the GI tract
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| calories | amount of heat required to raise the temperature of 1 gram of water from 14.5 celsius
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| palatability | degree of readiness
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| digesta | gastrointestinal tract contents undergoing digestion
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| diet | daily supply of food and water to meet an animals nutrient requirements
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| energy | ability to do work all body activities require energy and all needs are met by consuming food
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| metabolism | all of the complex interrelated chemical and physical processes that make life possible
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| dry matter | method of expressing a foods nutrient content on a moisture free basis
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| solvent | liquid in which another substance is dissolved to form a solution
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| maintenance | the amount and quality of the diet required to maintain an adult animal without providing addition nutrients for production
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| metabolic water | water in the body that is produced during metabolism of nutrients
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| digestibility | proportion of nutrients in food available for absorption from the GI tract
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| gross energy | total amount of potential energy in a food
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| resting energy requirement | energy required for a normal unfasted animal at rest in a thermoneutral environment
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| nutrient to energy ratio | ratio of a foods nutrient content
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| body condition score | determination of an animals relative proportion of muscle to fat using visual assessment and palpation
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| lean body mass | fat free mass of the body
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| glycogen | main storage form of carbohydrates in animals
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| mono saccharides | simple sugars
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| disaccharides | sugars composed of two simple saccharides
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| polysaccharides | complex carbohydrates that yield simple sugars when digested
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| short chain fatty acids | fatty acids containing two or six carbon atoms that are produced by microbial metabolism in the large intestine
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| inulin | starch found in the roots of certain plants that yields fructose when metabolized
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| pectin | soluble fiber obtained from ripe fruit
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| cellulose | long chain polysaccharide that is a component of dietary fiber
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| adsorbs | attracts and retains material
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| satiety | condition of feeling full to the point of satisfaction and unable to ingest more food
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| enzymes | any protein that speeds up chemical reaction in the body by acting as a catalyst
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| nonessential amino acids | amino acids synthesized in the body in sufficient amounts
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| glycoproteins | proteins joined to carbohydrates
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| glycolipids | lipids that contain carbohydrate groups
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| lactase | enzyme in the intestinal mucosa that splits lactose into glucose and galactose
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| essential dietary nutrients | nutrients that the body cannot synthesize at a sufficient rate to meet body needs
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| metabolically essential | required by the body for normal function
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| gluconeogenesis | production of glucose from amino acids
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| glycerol | main component of triglycerides
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| glucokinase | enzyme that catalyzes glucose if ATP is present
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| hexokinase | enzyme that helps transfer a high energy phosphate group from ATP to hexose
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| crude fiber | laboratory estimate of the cellulose hemicellulos and lignin content of a food ingredient or feed.
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| dipeptides | compounds consisting of two amino acids connected by a peptide bond
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| tripeptides | compounds containing three amino acids linked by peptide bonds
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| enterocyst | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients
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| antibodies | proteins produced by transformed B lymphocytes in response to the presence of an antigen
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| pathogens | disease causing agents
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| urea | one of the final products of protein metabolism
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| catabolism | any destructive process by which cells convert complex substances
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| anabolism | the constuctive phase of metabolism during which the body creates tissues from basic building blocks
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| moiety | any equal part any part or portion of a molecule
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| encephalopathy | any degenerative disease of the brain
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| lipids | compounds including fats oils waxes sterols and triglycerides that are insoluble in water
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| fat soluble vitamins | vitamins that are soluble in and absorbed from the intestine in fat includes vitamins A,D,E,K
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| lymphatic system | series of vessels or ducts that carries excess tissue fluid to blood vessels near the heart
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| myelin sheath | schwann cells wrapped around an axon of a nerve cell that serve as insulation
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| prostaglandins | hormone like substances derived from fatty acids via the cyclooxygenase pathways
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| bile acids | molecules secreted by the liver into the small intestine where they combine with fats and fatty acids to make the fats more soluble
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