Animal Science Review
Exam #1
Summary: Human-Animal Bond (12 multiple choice questions)
Pet and Companion Animals CH 23 (18 multiple choice questions)
Feedstuffs Classification CH 7 (10 multiple choice questions)
Nutrition CH 5 (15 matching questions and 12 multiple choice questions
Pet and Companion Animals CH 23 (18 multiple choice questions)
Feedstuffs Classification CH 7 (10 multiple choice questions)
Nutrition CH 5 (15 matching questions and 12 multiple choice questions
Human Animal Bond
Anthropomorphism- Giving human
characteristics/emotions to animals
a) Reasons for anthropomorphism:
a. Communicate similarly or
understanding of communication of other species
b. When well-informed about behavior
b) General public is neither well
informed or have familiar communication
Neoteny- Young animal’s physical features,
vocalizations and behaviors elicit caretaking response in humans.
a)
Domed
forehead, short muzzle, big eyes, high pitched vocalization, play behavior
Allelomimetic Behavior- When an animal mimics the behaviors
of their social group
a) Contributes to anthropomorphism
b) A survival tactic common in herd
animals
c) Ex: If one horse runs away from
something, the rest of the herd will follow without knowing what they’re
running from
Social Support- Reasons we rely on animals in our
lives
a)
Ex:
relaxation, nostalgia, long-termed relationships, etc.
Postive/Negative Effects of the
Human-Animal Bond (for humans)
a) Positive
a. Health- better health, lower blood
pressure, etc.
b. Psychological- pet therapy, better self-esteem,
higher empathy, etc.
c. Other- higher responsibility, family
cohesion, etc.
b) Negative
a. Conspecifics- competition for resources, often
leads to aggression
i.
Ex: animal
snaps when food bowl is touched, claims piece of furniture, etc.
b. Destruction of property, physical
injury
c. Separation Anxiety (for humans and
animals)
Positive/Negative Effects of the
Human-Animal Bond (for animals)
a) Postive- LITTLE EVIDENCE
b) Negative
a. Separation Anxiety
b. Behavior Problems (Aggression,
Obesity, etc.)
c. Bond is not always enduring (Animals
end in shelter)
Types of Bonds
a) Mutualistic- Both parties benefit
b) Commensalistic- One party benefits,
one isn’t effected
c) Parasitic- One party benefits, one is
harmed
Pet and Companion Animals
Pet
Industries- large and growing. Includes food, veterinary, grooming,
boarding, etc.
a) Purpose-
to support the animals OR for anthropomorphic purposes
Who Owns
Pets?
a)
Families with children
b)
high income
c)
homeowners
d)
more people in a household
Pets-
animals kept for pleasure. Split up into six categories.
a)
Ornamental- decorative, enhance an environment,
seldom handled, sometimes named, not generally companion animals
a.
Ex: colored fish/birds
b)
Status Symbols- Tribal origins, rare and
unusual, sometimes purebred, admired and cared for (may not last long b/c
they’re often difficult to maintain.)
a.
Domestication of the wolf may be due to the
status its presence in camp gave to human occupants
b.
Ex: poisonous snakes, big cats, vicious dogs,
etc.
c)
Playthings- Sports/recreation for adults (ex:
hunting dogs), living toys for children
a.
Object of attention in its prime, but may be
discarded
b.
Temporary, short-lived enthusiasm
c.
May be destroyed when past its prime
d)
Hobbies- Displayed in organized shows, collected
and bred, often belong to clubs/organizations (ex: AKC), complex owners who
often know about the animals, often discarded
e)
Workers and Helpers- Perform vital services (ex:
police dog, drug dogs, etc.) complex relationships, held in high regard after
no longer available to provide service, often shifts to companion animal when
out of service
a.
9% of population with disabilities have service
dogs
f)
Companion Animals- perceived and treated as a
being and a personality. Subject rather than object. Usually irrespective of
looks.
a.
Considered family members, child, friend,
servant, partner, etc.
Why Dogs
and Cats
- Form durable bonds
- Easily housetrained
- Strong non-verbal
communication
- Anthropomorphism
Dogs
a)
History
a.
Pet keeping probably original cause of
domestication
b.
Gray wolf gave rise to the first domestic
animal- the dog
i.
Humans and wolves share many social
characteristics
ii.
Wolves may have been used for pack hunting
iii.
Wolves scavenged scraps from humans/lived around
humans
b)
Breeds
a.
Between 400 and 450 breeds
b.
AKC is primary dog registry in the USA
i.
Currently recognizes 170 + breeds
ii.
Seven categories: sporting, hounds, working,
terriers, toy, non-sporting, herding, miscellaneous
c)
Reproductive Management
a.
Uterus has large uterine horns, small uterine
body
i.
Larger uterine horns in animals who give birth
to litters
b.
Puberty- between ages of 6 and 9 months
i.
Smaller dogs develop more quickly
c.
Ovarian cycle of heat is monoestrous
i.
One cycle per year on average- average of 7
months per cycle, can vary from 4-13 month
d.
Exterior signs of heat- behavioral change (ex:
marking territory), swollen vulva, light bloody discharge from vulva
e.
Gestation- 58-70 days
Cats
a)
History
a.
Domesticated after settles agriculture was
established
i.
Grain stored by farmers led to vermin, which led
to cats
b.
Egyptians had domestic cats as long as 6,000 yrs
ago
c.
Became associated with witchcraft in the Middle
Ages
i.
Led to mass killing of cats, which let to
proliferation of vermin, which contributed to the black plague
d.
First cat show was in England in 1871
b)
Breeds
a.
Natural breeds- have been in existence for
hundreds of years, oldest breeds
i.
Maine coon, Egyptian Mau, etc.
b.
Human-developed breeds- changed natural breeds
through selections
i.
Bombay, Himalayan
c.
Spontaneous mutations- have developed new breeds
that showcase mutations
i.
American Bobtail, Himalayan
c)
Reproductive Management
a.
Signs of heat- restless, vocalizations,
territory marking
b.
Highly fertile
c.
Ovulation induced by copulation
d.
Mating of queen induces LH surge required for
ovulation
e.
Average age of puberty- 10 months. Ranges from
4-18 months.
f.
Seasonally polyestrous breeder
g.
Photoperiod controls cycle- long day breeders-
march to Sept.
h.
Average estrous cycle 14 to 21 days
i.
Estrus lasts approx. 7 days, followed by period
of non-receptivity if no mating occurs
General
Reproductive
a)
LH (Luteinizing Hormone) is the main influence
of heat/ovulation
a.
LH Spikes at estrus
b)
Estrous- Defines the entire cycle
c)
Estrus- Period when an animal can become
pregnant- short, heat
General
Breeds
a)
Rabbits are separated into distinct breeds
a.
First domesticated for food and fiber
b)
Remainder of pet species are not breed oriented
a.
Not usually individually registered
Genetics
and Breeding Programs
a)
A breed is official when two animals can be bred and get predictable
results
b)
Breeding pets are different than livestock- in livestock mutts are
preferred because they tend to
be healthier, better
production
c)
Based on phenotype and pedigree
a.
Phenotype- physical characteristics
b.
Genotype- genetic profile
d)
Bred for a certain look
e)
Concentration of desirable genes= concentration
of undesirable genes
f)
Minimal knowledge of genetics/breeding
a.
Exception: colord
Challenges
to Companion Animal Health
A.
Health care very expensive- different for
companion animals vs. livestock
a.
Cancer- mouth, skin, bone, mammary gland
b.
Allergic skin disease- usually caused by fleas
or plants
c.
Endocrine diseases- diabetes
Animal
Specialty Services
A.
Humanizing the pet
a.
Anthropomorphism
b.
Ex: animal spas, animal orthodontists, etc.
c.
Animals don’t want/need this, owners want it for
them
Increased
resources for pet ownership
Feedstuffs Classifications
GROUP ONE
1.
Dry Forages and Roughages
A.
At least 18% fiber
B.
High in cellulose, hemicellulose, lignin, low in
readily digested carbs
C.
High in protein content
D.
Ex: Legume hays, grass hays, wheat straw, corn
cobs, cottonseed hulls, rice hulls, etc.
a.
Hay- forage of high nutritive value
b.
Straw- roughage of low nutritive value
2.
Pasture, Range Plants and Green Forages
A.
Many COULD be harvested as dry feeds
B.
Moisture content
varies b/w 50-85%
C.
Varied nutritive quality
D.
Ex: Bermuda pasture grass, tall-grass prairie
species, etc.
3.
Silages
A.
Ensiling (in a silo) anaerobically produces silage
B.
Plant material undergoes fermentation, produces
acids that kill bacteria, molds and destructive organisms
C.
Reduced nutritive value
Group One
Summary
A.
Characteristics: referred to as roughages or
forages; similar nutritive value, but forages have more than roughages.
B.
Forages (high-quality)
a.
Immature when harvested
b.
Green and leafy
c.
Soft, pliable stems
d.
Free of mold/mustiness
e.
Palatable
f.
Free from foreign materials
g.
Lower quality thought of as roughages rather
than forages
h.
Digestibility/palatability of forage decreases
with increasing fiber values as it matures
EXAMPLES:
a.
Legumes- (alfalfa, clover, soybeans, etc.)
1.
Better quality feed
2.
More protein, calcium and carotene
b.
Grasses- (prairie grasses, timothy, etc.)
1.
Nutritive Value has many factors: Maturity at
harvesting is very important, can be effected by weather damage, soil
fertility, plant species, harvesting
GROUP TWO
Energy
Feeds
A.
Primarily cereal grains and their by-products, fruits
and nuts
B.
Contain less than 18% fiber, 20% protein
C.
Fed to ruminants and cecal fermenters to
increase energy density of diets
D.
Fed to monogastrics as primary source of energy
E.
Cereal grains low in crude fiber (2-10%)
a.
Lower fiber= higher energy
F.
High starch, low fiber, high digestibility= good
energy value
G.
Poor protein quality b/c amino acid content is
low in grains
H.
Ex: barley, corn, oats, wheat, etc.
Protein
Supplements
A.
Three major sources
a.
Plant origin (ex: soybeans meal)
b.
Animal origin (ex: fish meal, dried skim milk)
c.
Nonprotein Nitrogen (NPN) Sources
i.
Ex: urea, amino acids
d.
Generally expensive
i.
Ruminants can convert poor quality proteins to
higher quality, so NPN sources used as cost saving measure
ii.
20% + crude protein
1.
Plant origins
i.
Primarily extracted oil from oilseed
i.
Oilseed meals
ii.
Mainly soybeans and cottonseed
iii.
Usually 40% + protein content, high protein
quality, highly digestible
2.
Animal Origins
i.
Primarily derived as end products of meat,
dairy, marine industries
ii.
Meat meal, bone meal, blood meal, feather meal,
dried milk, dried milk, fish mean
iii.
Milk is generally highest quality and most
expensive
3.
NPN Sources
i.
Urea and similar products
ii.
Must be used only in functional ruminants and
used carefully
Ex: dried grain, canola meal,
cottonseed meal, fish meal, etc.
Mineral
and Vitamin Supplements
A.
All feeds contain at least some vitamins and
minerals
B.
Used to balance a ration for other nutrients
C.
Minerals ex: salt, bone meal, oyster shell, etc.
D.
Vitamins ex: ensiled yeast, liver meal, wheat
germ oil, etc.
Non-Nutritive
Additives
A.
All non-nutritive ingredients in feed
B.
Stimulate growth, higher food efficiency,
enhance health, change metabolism
C.
Ex: antibiotics, coloring, hormones, medicants
Nutrition
AAFCO
Food Guidelines
A.
Product Names
a.
95% rule- if _____ food, must contain 95%+ of
that product
b.
25% rule- if ____ dinner, must contain 25%+ of
that product
c.
3% rule- if _____ with, must contain 3%+ of that
product
d.
Flavor rule- must only contain enough of product
to affect taste
B.
Net Adequacy Statement
a.
‘Complete and balanced,’ ‘perfect,’ etc. means
feed must be balanced and sufficient
b.
Life stages which food is appropriate for must
be stated
c.
Feeding directions
d.
Calorie statement
i.
Voluntary
ii.
Products making caloric claims (ex: lite) must
back it up w/ caloric content statement
e.
Other claims
i.
Premium, super premium, etc. have no standing
ii.
Natural- only acceptable in reference to product
as a whole when all ingredients and components of ingredients meet the
definition. Only legitimate in USDA certified
iii.
AAFCO Guidelines for tartar, breath, etc.
What an
Animal Needs?
A.
What are they doing?
a.
Age, potential mature size, pregnant, lactating,
growing, working, etc.
B.
Where do we get the nutrients?
a.
Cost effective
C.
What nutrients are in feedstuffs
a.
Quality and quantity
Nutrients-
a chemical element that aids in the support of reproductive growth, lactation
and the
Maintenance of the life
processes
Maintenance- needed to
survive and maintain body weight
Balanced
Ration
A.
Balanced Ration
a.
All required
b.
Correct proportions
B.
Required Nutrients
a.
Maintenance, lactation, reproduction, growth,
work
C.
Water
a.
Critical
b.
Cheapest nutrient
c.
Animals die more quickly from lack of water than
any other nutrient
d.
90% developing embryo, 70% newborn are made up
from water
e.
20% of water loss- death
f.
Functions
i.
Lubrication (saliva, etc.)
ii.
Medium for chemical reactions
iii.
Transporting nutrients
iv.
Regulation of body temp (sweat, vasoconstrict,
vasocontract)
g.
Sources
i.
Metabolic water from chemical reactions
ii.
Feed
iii.
Drinking water
D.
Carbohydrates
a.
High percentage in feeds
b.
Supply energy/calories
c.
Made up of Carbon, Hydrogen and Oxygen
d.
Glucose
e.
Used (burned) in chemical reactions or stored in
form of fat or glycogen
f.
Solubility and Digestibility
i.
Depends on monosaccharaides and the way they’re
linked together
1.
Disaccharides
a.
Two units
b.
Linkages ruptured by enzymes
c.
Soluble
d.
Instant sweet
e.
Easily digestible
2.
Polysaccharides
a.
More common/popular
b.
CHO in most livestock feeds
c.
Some easily digested (ex: starch)
d.
Some not readily digested
i.
Enzymes aren’t capable
ii.
Ex: cellulose
g.
Ruminants inner bacteria eat grass and hay
(cellulose) create other source of energy
E.
Proteins
a.
Amino acids (22 main) (# and sequence matter)
b.
Made of carbon, hydrogen, oxygen
c.
Essential vs. Non-Essential Amino Acids
i.
All AAs needed for body function but some cannot
be made by the body and must be supplied by foodstuffs
d.
Protein metabolized when animal is starving,
burned after glycogen and fats
e.
First-limiting Amino Acids
i.
Present in diet in least amount in relation to
need
ii.
Check limiting AA to make sure they have enough
of an ingredient
f.
Ruminant vs. non-ruminant
i.
Microbial synthesis of amino acids in ruminants
F.
Lipids/fats
a.
Most potent energy source
b.
Made up of carbon, hydrogen, oxygen
c.
Unsaturated
i.
Oils
ii.
Double bonds
iii.
LESS stable (more reactive)
d.
Saturated
i.
Solids
ii.
No double bonds
iii.
More stable
e.
Functions
i.
Vitamin absorption
ii.
Cushion and protect vital organs
iii.
Palatability
G.
Vitamins
a.
Essential organic compounds
b.
Catalytic
i.
Aid in enzyme reactions
c.
About 15 vitamins in animal nutrition
d.
Fat soluble
i.
Move across intestinal wall
ii.
Attached to lipoproteins as they move though the
bloodstream
iii.
Can be stored in fat tissue
e.
Water soluble
i.
Absorbed directly into bloodstream
ii.
Excreted when consumed in excess
H.
Minerals
a.
Solid, inorganic, crystalline elements
b.
Measured in ‘ash’
c.
Can’t be synthesized/decomposed
d.
Classified based on amount required
i.
Macro vs. Micro
e.
Present in natural feedstuffs
f.
Functions
i.
Structure, regulation, absorption, hormone
action, transmission of nerve impulse, maintain pH, etc.
g.
Can be toxic
Fuel for
Metabolic Machinery
A.
Maintenance- first requirement, largely energy,
maintain weight and temperature
a.
Basal metabolic rate
B.
Growth- Requires nutrients and balance
a.
Finishing- final stage; requires energy
C.
Production- output, lactation is MOST demanding
D.
Work
E.
Reproduction- lack of reproduction can cause
reduced estrous cycle; most necessary in last trimester
Feed
Analysis
A.
Properly feeding livestock- what
nutrients/feedstuffs are available, balance these to meet the physiological
needs
B.
Comprehensive Evaluation of feedstuffs
a.
Nutrient composition, digestibility, productive
value, palatability, physical characteristics
C.
Digestion Trials- Test the degree to which a
feedstuff is digested/absorbed by an animal
a.
Calculate nutrients before consumption then go
up against nutrients in excrement
D.
Metabolism Trials- more complex digestion trials
a.
Balance Trials- measure total consumption and
excretion to calculate retention
E.
Energy Value in feeds measured by c, Kcal, Mcal
Proximate
Analysis
A.
Chemical Tests
B.
Nutrient analysis
a.
Water- dry out feed to test how much water (dry
matter test)
b.
Ash- total mineral content
c.
Crude protein- contains nitrogen, analyze amount
N to find protein amount (average 16% N)
d.
Ether extract- Determines fat content- when
mixed w/ ether fat is taken out
e.
Crude fiber and nitrogen- Determine
carbohydrates to find
REF.
ATTACHED SHEET
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