Fundamentals of Animal Nutrition and Feed Components - FIRST LECTURE

Nutrition

The act or process of nourishing or being nourished.

Nutrition

The sum of the processes by which an animal takes in the utilizes food substances.

Nutrition

The science that interprets the interaction of nutrients and other substances in food that influence the maintenance growth, development, reproduction, and health of animals.

Components of nutrients

Food intake, Digestion, Absorption, Nutrient assimilation, Excretion of metabolites.

Feed

Food for farm animals such as livestock and poultry.

Forage

Fresh or preserved plant material that animals graze on, like fresh grass or silage.

Forage

More nutritious and easier for animals to digest.

Roughage

Includes older, coarser plants like hay or straw.

Roughage

High in fiber but lower in nutrients, helping animals digestion.

Dry forage / roughage

Fibrous plant materials like dried pasture, leaves, stems, and hay.

Dry forage / roughage

Have more than 18% crude fiber.

Green pastures and forage

This category includes fresh plant materials like green pastures, range plants, and other fresh forages.

Fresh forage

Often high in moisture, providing hydration and vitamins.

Silages

Fermented feeds commonly made from corn, alfalfa or grass.

Fermentation process

Preserves the forage and enhances its digestibility and nutrient availability, making it a valuable feed for cattle.

Silages

High moisture content.

Energy feeds

Feeds rich in carbohydrates, such as corn, wheat, barley, and rice.

Energy feeds

Primarily used to provide animals with the energy necessary for daily activities, growth and production.

Energy feeds

Often lower in fiber and higher in starches.

Protein feeds

Protein-rich ingredient, such as soybean meal, fish meal, meat and bone meal, and milk replacers.

Protein feeds

Essential for young, growing animals, and lactating females that have higher protein needs.

Concentrates

Feeds that are rich in energy and/or protein but low in fiber such as corn, soybean meal, oats, wheat, and molasses.

Synthetic amino acids

Added to enhance protein quality, especially in feeds lacking specific amino acids.

Mineral and vitamin supplements

These fulfill specific nutritional requirements not adequately met by other feeds.

Feed additives

No nutritive value but is added to improve quality and efficacy.

Pasture

Land where grasses and other plants grow for animals to graze.

Fodder crops

Cultivated plant species grown specifically to be used as livestock feed, typically harvested and prepared for stall-fed animals.

Feedstuff

Refers to any material that can be used as part of an animal's diet to provide nutrients.

Feed ingredient

Specific components within that feed.

Nutrient

Substance in the diet that is physiologically useful in cellular, animal and plant metabolism.

Essential nutrients

Nutrients that can only be acquired from the diet.

Functions of nutrients

Building and supporting, Health and overall well-being, Managing essential functions, Providing energy.

Essential nutrients

Necessary in the diet as the body cannot produce them in sufficient quantities to meet metabolic requirements.

Non-essential nutrients

Not required in the body since the body produces it internally.

Nutritive value

The amount of nutrients contained in a feed that can be utilized by the animal.

Ration

The total daily amount of feed given to an animal.

Balanced ration

Ration that provides all the nutrients needed by the animal in the right amount and proportion.

Meals

Portions of the ration served at specific times.

Ration

Full day's feed.

Meals

Split servings of rations.

Total nitrogen

Represents the total nitrogen in the diet, including true protein and non-protein nitrogen like urea and ammonia.

Crude protein

Importance of nutrition in animal feed.

Poor nutrition

A key determinant of animal health.

Composition of animal feed

Includes water, protein, lipids, carbohydrates, vitamins, and minerals.

Functions of water

Solvent, enzyme-mediated chemical reactions, regulation of body temperature.

Sources of water

Drinking water, water present in food, metabolic water.

Severe water deprivation

Results in rapid weight loss and dehydration of the body.

Restriction of water

Increases water intake.

Carbohydrates

Neutral chemical compounds containing carbon, hydrogen, and oxygen.

Functions of carbohydrates

Metabolize as source of energy, converted into glycogen, converted into fats as energy reserve, milk and egg production, source of fiber.

Monosaccharides

Made of one type of monosaccharide.

Disaccharides

Made of two monosaccharide units.

Oligosaccharides

Contains 3-10 monosaccharide units.

Polysaccharides

Contains more than 10 monosaccharides units.

Feed additives

Refers to an ingredient or combination of ingredients which is added to the basic mixed feed to fulfill a specific need.

Diet

Balanced mix of feedstuffs formulated to provide essential nutrients.

Feed ingredient

Building blocks of a feed ration.

Feedstuff

General term for anything that provides nutrients.

Basic nutrients

Carbohydrates, protein, fat, minerals, vitamins, and water.

Nutrient requirements

The least required quantities of nutrients needed to fulfill an animal's actual requirement.

Palatability

Refers to how much an animal prefers and is willing to eat a specific feed.

Ensiled

Refers to plant materials preserved through anaerobic fermentation and stored in a silo, bag, bunker, or wrapped bale.

Metabolic water

Formed during metabolism by the oxidation of hydrogen containing organic nutrients.

Expected water consumption of beef cattle

22 - 66L.

Expected water consumption of dairy cattle

38 - 110L.

Expected water consumption of small ruminants

4 - 15L.

Expected water consumption of horses

30 - 45L.

Expected water consumption of swine

11 - 19L.

Expected water consumption of chickens

0.2 - 0.4L.

Expected water consumption of turkeys

0.4 - 0.6L.

Homopolysaccharides

Made of one type of monosaccharide.

Heteropolysaccharides

Made of different types of monosaccharides.

Conjugated carbohydrates

Linked to lipids or proteins, forming glycolipids or glycoproteins.

Dextrose

Also known as glucose, found naturally in plants, fruits, honey, blood, lymph, and cerebrospinal fluid.

Glucose

Key building block in oligosaccharides, polysaccharides, and glucosides

Glucose

White crystalline solid in its pure form

Glucose

Fruit sugar

D-fructose

Found freely in green leaves, fruits, and honey

D-fructose

Component of sucrose and fructans

D-fructose

A white crystalline solid with a sweeter taste than sucrose

D-fructose

Responsible for the sweet taste of honey

D-fructose

Doesn't exist freely in nature

D-mannose

Polymerized form of D-mannose

Mannan

A key component of glycoproteins

D-mannose

Commonly found in yeasts, molds, and bacteria

D-mannose

Does not occur free in nature except as a breakdown product during fermentation

D-galactose

Present as constituent of the disaccharide lactose

D-galactose

Component of anthocyanin pigments, galactolipids, gum, and mucilages

D-galactose

Most abundant disaccharide in plants and the primary form of carbon transport

Sucrose

Found in high concentrations in sugarcane and sugar beet

Sucrose

Present in mangels, carrots and some fruits

Sucrose

Components of sucrose

Lactose

Produced by the mammary gland

Lactose

Concentration of lactose in cow's milk 43-48g / kg

Lactose

Less soluble than sucrose

Lactose

Less sweet compared to sucrose

Maltose

Formed during the hydrolysis of starch and glycogen

Maltose

Essential in the production of beer and scotch malt whiskey

Maltose

Not as sweet as sucrose; soluble in water

Maltose

Components of maltose