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