Nutrition Final Part II

• Food and Drug Administration (FDA) - manditory
• Association of American Feed Control Officials (AAFCO) - optional

• Applies to products containing meat, poultry or fish.
• If they use beef, tuna etc in the name of the food, the food must have 95% of the product must be the named ingredient not counting water.
• Counting the added water, the named ingredient must still comprise 70% of the product.
• If the food has two listed ingredients, the two must comprise 95% of the total weight and the 1st ingredient must be the one with high predominance in the product.

• Dinner, platter, entree, nuggets, receipe and formula
• Name ingredient must comprise 25% (not counting water) but less than 95%
• Counting water the named ingredients must comprise 10% of the product.
• 2 or more ingredients (Chicken n' fish dinner) must have 25% chicken and fish combined and at least 3% fish.

Allows the use of the term with as part of the product name if the product contains at least 3% of the named ingredient is contained.

Specific % is not required, but flavor must be detected. Tested utilizing animals trained to prefer specific flavors. The word flavor must be the same size type as the other words on the label.

Materials treated with heat, enzymes and/or acids to form concentrated natural flavors

How much product is in the container.

Manufacturer's name and phone number at the least

clean flesh of slaughtered mammals and is limited to striated muscle with or without the accompanying or overlaying fat and portions of skin, sinew, nerve and blood vessels which normally accompany the skin.

Product from mammal tissue, exclusive of any blood, hair horn, hide trimmings, manure, stomach and rumen contents. 

• Corn listed as the 1st ingrediant because meat is very high in moisture (appr 75% water). On the other hand, water and fat are removed from meat meal, so it is only 10% moisture (what's left is mostly protein and minerals).
• comparing both products on a dry matter basis ("remove" the water), one could see that the first product had more animal-source protein from meat meal than the first product had from meat, even though the ingredient list suggests otherwise.

• the minimum percentages of crude protein and crude fat, and the maximum percentages of crude fiber and moisture.
• The "crude" refers to the specific method of testing the product, not to the quality of the nutrient itself.

• Cat foods:  taurine and magnesium.
• Dog foods: calcium, phosphorus, sodium, and linoleic acid.

• 1. for the pet food to contain ingredients formulated to provide levels of nutrients that meet an established profile. Presently, the AAFCO Dog or Cat Food Nutrient Profiles are used.
• 2. the product is tested using the appropriate AAFCO Feeding Trial Protocol(s). This means that the product, or "lead" member of a "family" of products, has been fed to dogs or cats under strict guidelines and found to provide proper nutrition. These products should bear the nutritional adequacy statement "Animal feeding tests using AAFCO procedures substantiate that (name of product) provides complete and balanced nutrition."

a "senior" diet must meet the requirements for adult maintenance, but no more.

unless the product is conspicuously identified as a “snack,” “treat.” or “supplement.”

lacks artificial flavors, colors, or preservatives in the product.

Products labeled as premium or gourmet are not required to contain any different or higher quality ingredients, nor are they held up to any higher nutritional standards than are any other complete and balanced products.

Body Score 1

Body score 3

Body Score 5

Body Score 7

Body Score 9

4 - 5

5

• Prehension
• Mastication
• Digestion
• Absorption of nutrients
• Elimination of waste

• Mouth
• Pharynx
• Esophagus
• Stomach
• Small Intestine
• Large Intestine
• Accessory Glands (Salivary glands, Liver & Pancreas)

• Salivary glands
• Liver
• Pancreas

2(I 3/3, C 1/1, P 4/4, M 2/3)

2(I 3/3, C 1/1, P 3/2, M 1/1)

2(I 0/0, C 0/1, P 3/3, M 3/3)

2(I 3/3, C 1/1, P 4/4, M 3/3)

• Fight off infection
• Palatine, Lingual, Pharyngeal

Esophagus

Cardiac Sphincter

Fundus

Body

Rugae

Pyloric part of stomach

Angular Notch

Pyloric Sphincter

Duodenum

• Rumen - holding/fermenting vat Disease - Ruminal Tymphany
• Reticulum - AKA honeycomb Disease - Hardware disease
• Omasum - Serves to grind - AKA Book Stomach
• Abomasum - True Stomach where digestion starts Problem with twisted abomasum

• Moistens food
• Parotid, Mandibular, Submandibular

To release hormones and enzymes

• Alpha cells - glucagon which elevates blood sugar
• Beta cells - secrete insulin reduces blood sugar
• Delta cells - secrete somatostatin inhibits the secretion of glucagon and insulin

• Detoxifies toxins
• Temporary storage of fatty acids 
• Secretion of bile
• Converts sugars into glycogen

• skin turgidity, eyes sunken, recessed (4, 7, 10%)
• Moisture of mucous membranes
• Heart rate
• Peripheral pulse

• Intravenous
• Subcutaneous
• Per Os

• A. Regulate body temperature
• B. Maintain electrolyte concentrations (sodium, calcium, phosphorus, potassium
• C. Medium for chemical reactions – Water is the #1 solvent in the world
• D. Lubricate body tissues especially joints

Thirst is stimulated by Hypothalamas when there is a lack of water in stomach (gastric factor) which an IV doesn't satisfy.

1250 mL

18.2 L

• utilization of all nutrients
• Heat to maintain body temperature.

The heat given off when food is completely burned (using a Bomb Calorimeter) to its oxidation products: carbon dioxide, water and other gases.

Determined by an animal feeding trial. Food consumption and fecal excretion are measured and a gross energy determination of both food and feces is made. The D.E. value is calculated by subtracting fecal energy output from food energy input

Determined by a feeding trial. This differs from D.E. in that urine output is also subtracted from the food energy input.

determined by measuring body heat losses and subtracting it from the Metabolized Energy value

Arginine, Leucine, Phenylalanine, Valine, Histadine, Lysine, Tryptophan, Isoleucine, Methionine, and Threonine.

Taurine

the NITROGEN (found in protein and amino acids) in a food source. 

% Nitrogen X 6.25 

Estimate of PROTEIN QUALITY. The BV reflects the number and amount of essential amino acids the food contains. BV is written as a %.  It equals the percentage of a nutrient that is absorbed and utilized by the body

Egg – 100%          Milk -     92%        Liver – 79%         Wheat- 48%       Corn – 45%

• Amino Acids
• Ammonia (NH4)
• Urea liver kidneys 
• nitrogen

• retarded growth
• inadequate tissue repair
• energy shortage

BUN – Blood Urea Nitrogen Test for kidney evaluation.

15-20 mg/dl for most species

• 1. Simple Sugars – one molecule – easily broken down. Sugars that are easily broken down to be absorbed by the body. Monosaccharides Example: Glucose & Fructose.
• 2.   Complex Sugars – Formed by combining 2 molecules of monosaccharides Dissacarrides. Example Sucrose, Maltose & Lactose. 
• 3.   Trisaccharides – Consists of 1 molecule each of Glucose, galactose and fructose. Example: Raffinose
• 4.   Polysaccharides – Made up of numerous molecules of simple sugars. Example: Dextrin, starch, cellulose, glycogen

• Salivary amylase
• intestine
• monosaccharides

• glucose
• glucose

• Characteristics: Hyperglycemia; Obesity; Genetic Predisposition; Poor diet; Hormonal abnormals; Pharmaceuticals; Gender
• Affects: Neutered, Middle aged, Sedentary, Obese
• Symptoms: 1) Extreme weight loss 2) Polyuria, 3) Polydipsia, 4) Polyphagia
• Diagnosis: Glucosuria – persistent or stress induced; Hyperglycemia – hematologic analysis
• Treatment: Diet, Exercise, Insulin Therapy
• Exercise: Toys, Laser pointer, Virtual fishbowl
• Insulin Therapy: PZI; Glargine; Detemir
• Maintenance: Feeding schedules – small meals 4X daily; Monitor water intake; Blood glucose concentrations –target 83-133 mg/dl; Clinical; Home monitoring

If your body can’t get any glucose it will start producing glucose from proteins and fats.

• 1. Cellulose 
• 2. Hemicellulose
• 3. Pectin
• 4. Lignin

• Prevention of constipation
• Promote colonic peristalsis 
• Water absorbing properties
• Increased fiber may reduce caloric intake while giving a full feeling

• 1. Supply energy provides more energy than protein or carbs p/gm of food
• 2. Palatability
• 3. Essential fatty acids – necessary for skin and coat
• 4. Carry fat soluble vitamins (A, E, D & K)

• 1. Linoleic Acid 
• 2. Linolenic Acid 
• 3. Arachidonic Acid 

Arachidonic Acid which is of animal origin

• Symptoms: 1. Abdominal pain; 2. Vomiting; 3. Elevated pancreatic enzymes (amylase, lipase); 4. Diarrhea – not a lot of this
• Causes: 1. Hyperlipemia; 2. Obesity; 3.   
• Infectious Disease – pancreatitis is secondary disease (parvo, distemper); 4. Trauma – hit by car
• Lab Analysis: Elevated Lipase and amylase
• Treatment: 1. Nothing per os (NPO); 2. Intravenous fluids; 3. Anti-inflammatory drugs
• Dietary Management: Diet low in fat; No table food.

A, D, E, K

Calcium metabolism and synthesize UV rays from the sun

night blindness

beta-carotene which is yellow pigment in plants

Tocopherol

Brown Bowel Syndrome

K

Vitamin D

When sweet clover hay is cut, if not allowed to dry, the hay becomes moldy and produces a toxin called coumarin or dicoumarol. Coumarin blocks the vitamin K in production of prothrombin. 

thiamin

Choline

liver

Pyridoxine

Niacin

RIBOFLAVIN (Vit B2) 

• Cobalt is a component in Vitamin B12
• Sulphur – Occurs in amino acids, cystine and methionine 
• Silicon – Important to bone mineralization

synthesis of two hormones produced by the thyroid gland.  These hormones are necessary for the regulation of cell oxidation

Selinium

Iodine

Selenium

Copper

Calcium

Selenium

Iron

Magnesium

Calcium

Bedlington Terrier

Cats and Cows

Fatigue, exhaustion, inability to maintain water balance, decreased water intake, retarded growth, dryness of skin and loss of hair

hemopoiesis

Hemolytic, Aplastic

• Rickets - Disease of young growing animals caused by a deficiency in phosphorus and Vitamin D. Failure of the bones to calcify 
• Canine Hip Dysplasia – genetic problem
• manifested by a small acetabulum, a misshapen femoral head. Usually causes lameness and pain in the joint

• normal bone development
• rigidity for bones and teeth
• aid in blood coagulation
• necessary for nerve excitability

Used in enzymatic reactions, especially the use of amino acids and fatty acids for energy

• Sodium aids in the transfer of nutrients and the removal of waste from the cells.
• Produces bile needed in the digestion of fats and carbohydrates.

Needed for the formation of hydrochloric acid in the gastric juices, which is used to digest protein. 

needed for proper enzyme, muscle, nerve function, fluid balance and appetite

immune system

• essential for normal reproduction.
• glucose utilization and 
• involved in the production of insulin and prothrombin. 

• Used for mobilizing iron for hemoglobin synthesis
• maturation of collagen, pigmentation of hair, neural transmission.

Vitamin E

calves, lambs and foals

• Mulberry Heart Disease 
• Hepatosis dietetica

• Parathyroid Hormone - PTH, necessary for moving calcium from bone. Prevents having continual bone growth.
• Calcitonin - inhibits bone resorption.
• Vitamin D - Promotes intestinal calcium 

• hemoglobin
• anemia

Beta carotene

required mineral

• Pet food
• Free choice water 
• Metabolized water

in calories

• Esophagostomy
• Nasoesophageal tube

Copper Deficiency 

Amt of heat needed to raise the temperature of 1 kg of water 1 degree celcius

Amt of heat needed to raise the temperature of 1 gm of water 1 degree celcius

Amino acids joined by peptide linkage

Pansteatitis