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APSC
Nutrition
| Term | Definition |
|---|---|
| Feeds | What are analyzed for nutrient composition and nutrient composition values for common feeds? |
| energy, protein, and mineral content | What do most feed tables report values of? |
| Total digestible nutrients (TND) | what does determining mount of crude protein, crude fiber, carbohydrates, and fat derive? |
| Gross energy | What is determined from burning a feed sample to release and quantify the energy content? |
| Fecal energy | energy not taken into the body |
| Heat Increment | heat lost from the meal |
| Crude Protein (CP) Content | estimate of total protein in feed |
| 53%C,7%H,23%O,16%N,and <1% S or P | What does the average protein contain? |
| quality and quantity of amino acids that make up the protein | What is the true indicator of a nutritionally adequate diet? |
| It allows conversion of its nutrient content from as-fed basis to dry-matter basis and vice versa which helps balance diets for different nutrients | Why is knowing the amount of moisture in a feed important? |
| Roughages | low in TDN and high in fiber (>18% CF) |
| Concentrates | high in TDN and low in fiber (</=18% CF) |
| Roughages | What consists primarily of forages (such as hays and silages) and fibrous portions of plants whose seeds are concentrates (such as corn cobs, oat hulls)? |
| Legumes | What are higher in protein and calcium than grasses? |
| Concentrates | What consists primarily of seeds of plants and animal products? |
| Grains | high in TDN, low in protein, most of them are palatable;include corn, oats,wheat,and rice |
| Grain by-products | tend to be higher in protein than whole grains |
| Fats and Oils | also known as lipids; used most often in diets for fast growing or high performance animals;includes animal fats and plant oils |
| Plant proteins | important ones are soybean meal, cottonseed meal and flaxseed meal; oil is extracted from these seeds for human use |
| Animal proteins | important ones are meat and bone meal, dried milk products, fish meal;high in protein, medium in TDN, and low in fiber |
| Mineral Supplements | Ca source only - ground limestone, oyster shells;Ca and P sources, bone meal; salt-supplying NaCl; trace minerals-trace mineral premix formulated for each specific species of animals |
| Vitamin supplements | generally available as vitamin premixes or incorporated into complete supplements that include minerals as well |
| Additives | includes antibiotics or other medications(fight diseases),feed intake regulators, flavoring agents, probiotics, prebiotics, growth modifiers, functional foods etc.; usually have no nutrient value but can influence nutrient utilizaiton and growth rate |
| Abomasum | true glandular stomach in the ruminant |
| Ad libitum | having fed available at all times |
| Ash | incombustible residue remaining after complete combustion at 500-600 degrees C of a sample, such as feed, animal tissue, or excreta, to remove the organic matter; considered to be mineral matter of feed |
| Bolus | a rounded mass that is ready to swallow; on the ruminant, a bolus may stay intact and be regurgitated to be remasticated during rumination |
| Carbohydrates | chemically defined as polyhydroxy aldehydes or ketones, or substances that can be hydrolyzed to them |
| Carnivore | animals that eat meat |
| Cellulose | carbohydrate composed of thousands of glucose molecules that forms the support structure of plants |
| Chyme | mixture of food, saliva, and gastric secretions as it is ready to leave the stomach and move into the duodenum |
| Coprophagy | eating feces |
| Creep | area where young nursing animals can have access to starter feeds; creep feeds are generally high-quality feds made available to young animals |
| Crude Fiber | in proximate analysis, the insoluble carbohydrates remaining in a feed after boiling in acid and alkali |
| Crude protein | estimate of protein content obtained by multiplying the nitrogen content of a substance by a factor, usually 6.25; both true protein and nonprotein nitrogen is included in the calculation |
| Deglutition | act of swallowing; passing material from mouth through the esophagus to the stomach or first fermentation compartment |
| Diet | all of the feeds consumed by an animal (including water) |
| Digestibility | measure of the degree to which a feedstuff can be chemically simplified and absorbed by the digestive system of the body |
| Digestion | physical, chemical, and enzymatic means the body uses to render a feedstuff ready for absorption |
| Dry Matter | everything in a feed other than water |
| Enzymes | proteins capable of catalyzing reactions associated with a specific substrate |
| Eructation | belching; removing gas from rumen via esophagus |
| Ether extract | portion of a sample that is removed by extraction with a fat solvent such as ethyl ether |
| Feed efficiency | product (grain, milk, eggs, and so on) per unit of feed |
| Forage | fiber-containing feeds like grass or hay; can be grazed or harvested for feeding; contain at least 18% fiber but have high digestible energy |
| Growth | process of adding tissues similar to those already present in the body to increase the size of an organism toward the goal of maturity when growth stops |
| Herbivore | animals that eat diet of only plant material |
| Lignin | polymers of phenolic acids found in plants as part of the structural components of the plant |
| Maintenance | nutritional needs of the animal exclusive of those required for a productive function such as growth, work, milk production, and so on |
| Mastication | process of chewing |
| Minerals | in nutrition, specific set of inorganic elements established as necessary for life in one or more animal species |
| Monogastric | having only one stomach |
| Nitrogen-free extract | (NFE) measure of readily available carbohydrates calculated by subtracting all measured proximate components from 100 |
| Nutrient | chemical substance that provides nourishment to the body |
| Omnivore | animals that eat both plant and animal based foods |
| Peristalsis | progressive, squeezing movements produced by contraction of muscle fibers in the wall of the digestive tract |
| Protein quality | measure of the presence and digestibility of the essential amino acids in a feedstuff |
| Ration | specific feed allotment given to an animal in a 24-hour period |
| Roughage | a bulky feedstuff with low weight per unit volume; contains at least 18% fiber but can range up to 50%; less digestible than forages |
| Ruminant | hooved animals that have a rumen and chew their cud |
| Rumination | process in ruminants where a cud or bolus of rumen contents is regurgitated, remasticatedm and reswallowed for further digestion |
| Salivation | elaboration of the mixed secretion (saliva) produced primarily in three bilateral pairs of glands in the mouth known as salivary glands |
| Symbiosis | relationship in which two dissimilar organisms live together or in close association |
| Vitamin | term that is used to group together a dissimilar set of organic substances required in very small quantities by the body |
| Work | physical exertion as a production function |
| Adipose | fat cells or fat tissue |
| As Fed | refers to feeding feeds that contain their normal amount of moisture |
| By-product | product of considerably less value than the main product |
| Essential nutrient | nutrient that cannot be synthesized by the body in sufficient quantities to meet requirements an must be supplied in the diet |
| Non-nutritive Feed Additive | ingredient added to a diet to perform a specific role other than supplying nutrients; Ex: flavoring, antibiotics |
| Fermentation | anaerobic metabolic process that converts sugars to acids, gases, and/or alcohol using yeast or bacteria |
| Regurgitation | process by which partially digested feed is cast up to the mouth as a normal part of digestion |
| Silage | forage or other plant material such as corn fodder that is preserved by fermentation; similar to pickled food for humans |
| Volatile Fatty Acids (VTAs) | group of short-chain fatty acids produced by microbes in the rumen; examples include acetic, proprionic, and butyric acids |
Created by:
David55900
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