NutriLab (Fundamentals of Animal Nutrition) (copy)

any feed constituent which may function in the nutritive support of the animal

Nutrient

any feed low (below 20%) in crude fiber and high (over about 60%) TDN on an air-dry basis.

Concentrate

any feed high (over about 20%) in crude fiber and low (under about 60%) in TDN, on an air-dry basis.

Roughage

Basic Functions of Feed Nutrients

• Builds and maintains body structure

• Source of energy for heat production, work and/or fat deposition

• Regulates body processes/activities and as constituents of body-produced regulators

Six Basic Classes of Nutrients

• Water

• Carbohydrates

• Proteins

• Fats

• Minerals

• Vitamins

The most basic nutrient because of its active and structural participation in life.

Water

It is the cheapest nutrient required in largest amount. The animal will die if deprived of this than food.

Watere

Three Sources of Water

• drinking water

• water in food

• metabolic water

Functions of Water

• Solvent that transports nutrients in the body and in which waste products are excreted.

• Regulates body temperature.

• Involved in chemical reaction brought about by enzymes.

Main component of all plants and many seeds. (Neutral chemical compounds with Carbon, Hydrogen and Oxygen)

Carbohydrates

Plants store energy in the form of carbohydrates as

Starch

Called “grape sugar”, the primary form utilized for energy production

Glucose (monosaccharide)

“Fruit sugar”, sweetest among the naturally occurring carbohydrates

Fructose (monosaccharide)

Component of milk sugar

Galactose (monosaccharide)

“Cane or beet sugar”, commonly used as food sweetener

Sucrose (disaccharide)

“Malt sugar”, used in the manufacture of beer or scotch whiskey

Maltose (disaccharide)

“Milk sugar”, imparts a faint sweet taste in milk

Lactose (disaccharide)

Reserve carbohydrates in plants, primary energy source of animals

Starch (polysaccharide)

“Animal starch”, essential in energy metabolism

Glycogen (polysaccharide)

Most abundant single polymer in plant kingdom

Cellulose (polysaccharide)

Major form of energy storage in animals mainly as fat.

Lipids

• Serves as electron carriers

• Substrates to enzymatic reactions

• Components of biological membranes

• Source and stores of energy

Lipids

Important sources of stores energy.

(a) are usually of animal origin

(b) are form plants and marine mammals

(a) Fats and (b) Oils (lipids)

Primary constituents of biological membranes

Phospholipids (lipids)

Widely distributed in plants and animals where they have protective functions.

Waxes (lipids)

Steroids (lipids)

• Sterols (cholesterol)

• Bile acids

• Adrenal and sex hormones

hormone like substances that regulate many cell functions like blood clotting, blood pressure and immune responses.

Eicosanoids (lipids)

Complex organic compounds of high molecular weight. Similar to carbohydrates and fats it also contains carbon, hydrogen and oxygen, in addition to nitrogen and sulfur.

Protein

Function of Proteins

• Found in all living cells, where they are intimately connected with all phases of activity that constitutes the life of the cell.

• Comprise collagens, elastins, keratin, albumin and globulin.

Indispensable / Essential Amino Acids

• Certain amino acids that cannot be synthesized by the animal.

• In contrast to plants, animals cannot synthesize the amino group, so in order to build up body proteins, they need to have a dietary source of amino acid.

Essential Amino Acids

• Phenyalanine

• Histidine

• Isoleucine

• Lysine

• Leucine

• Methionine

• Arginine

• Threonine

• Tryptophan

• Valine

Chicks, in addition to the 10 essential amino acids, also need a dietary supply of

Glycine

Pigs, on the other hand, does not need to be supplied with _____, as this animal can synthesize it.

Arginine

Amino acids that when deficient causes insufficient utilization of other amino acids in the diet.

Limiting Amino Acids

Limiting Amino Acids

• Pigs - lysine

• Chicks - methionine and lysine

Proved to have metabolic role in the body, deficiency of these elements will cause deficiency symptoms in animals.

Minerals

Present in the body in a concentration not greater than 50mg/kg and are required at less than 100mg/kg in the diet. They function as activators or co-factors of enzymes.

Trace Elements (minerals)

Trace Elements

• iron

• zinc

• copper

• molybdenum

• selenium

• iodine

• manganese

• cobalt

Generally required at a relatively larger amount than the trace elements. They function as components of tissue structure.

Macro Elements (minerals)

Macro Elements

• calcium

• phosphorus

• potassium

• sodium

• chlorine

• sulfur

• magnesium

Cannot be normally synthesized in the animal body and therefore a dietary essential. A continuous deficiency in the diet results in disordered metabolism and eventually disease.

Vitamins

Organic compounds required in small amounts for normal growth and maintenance of animal life as well as plants.

Vitamins

Are easily destroyed by oxidation, speeded up by heat, light and certain metals like iron.

Vitamins

Stored in fatty tissues of the body and therefore are poorly excreted. A long period time in a deficient diet is needed for a deficiency to occur.

Fat Soluble Vitamins

Fat Soluble Vitamins

• Vitamin A - retinol

• Vitamin D - antirachitic factor

• Vitamin E - tocopherol

• Vitamin K - phylloquinone

Can synthesize Vitamin K in sufficient amounts, therefore no deficiency symptoms has been reported in these species.

Ruminants and Swine

Readily excreted in the urine. If not provided in the diet, they rapidly become deficient because they are poorly stored (B complex vitamins). Regular supplementation of these vitamins are needed, except for Vitamin B12.

Water Soluble Vitamins

Can synthesize all B Vitamins by microbial action of rumen

Ruminants

Water Soluble Vitamins

• Vitamin B1 - thiamin

• Vitamin B2 - riboflavin

• Vitamin B3 - niacin

• Vitamin B5 - panthothenic acid

• Biotin

• Folacin

• Vitamin B12 - cyanocobalamin

• Choline

• Vitamin C - ascorbic acid or antiscorbutic factor

The least stable and easily destroyed among the vitamins. It tis susceptible to oxidation caused by heat and light.

Vitamin C