Livestock nutrition/animal science

PVT TIM HAll essential amino acids

Private Tim Hall

P

phenyl alanine

V

valine

T 1

Threonine

T 2

Tryptophan

I

isoleucene

M

Methionine

H

Histadine

A

Alanine

L 1

Leucine

L 2

Lysine

Volatile fatty acids

Propionic acid (3c), Acetic acid (2c), Butyric acid (4c)

Energy percent of each volatile acid compared to CHO’s

Propionic acid (3c) 107.1%

, Acetic acid (2c) 61%

Butyric acid (4c) 76.4%

How to shift proportions of fatty acids

Ionophores (alters permeability of cell walls killing off acetic and butyric acid)

Levels of protein structure

1. 1. Primary structure (sequence of amino acids)

2. 2. secondary structure (alpha helix, beta sheets)

3. 3. tertiary structure (3D folding)

4. 4. quaternary structure (associated with other subunits)

Amino acid classifications

Essential: Animals can’t make so must be supplied in diet

Nonessential: animal can produce but still needed

Transport

Blood is aqueous intra and extracellular fluid are aqueous. Many fats, hormones, and vitamins however aren’t and need protein carriers.

Protein digestion Monogastric vs ruminants

Monogastric: protein is broken down into amino acids in stomach and small intestine. Then reabsorbed and reassembled to make tissue, organs, etc.

Ruminants: The microbes in rumen break down the protein into amino acids. Microbes then rebuild the amino acids they want which is then made into protein (MCP)

Us farm trends

Smaller size, fewer farms, increased efficiency, and decreased farm populations

What happens because of the trends

Less political power held by farmers leading to dumb laws

Some dumb Ag laws

Riparian areas act, gestation crate act, airborne particular matter act, and colorado 14th amendment

Where do animals fit into food production

Provide source of high-quality protein, which means they have all the necessary amino acids in the right proportions.

Where do animals fit into human food production

They stabilize the food supply, provide alternative food sources, cover up crop failures, stabilize farms financially

Beef went down and chicken went up over time. Why is this?

1. price-middle east embargo (1970)

2. perceived health effects

3. quality and consistency (chicken is very consistent only a few breeds are always used)

Definition of Digestion

process of breaking down food into substances that can be used by the body.

Good vs bad Cholesterol

NO such thing only protein carriers

What is HDL and LDL and what do they do

(high density lipoprotein) moves cholesterol away from tissues

(low density lipoprotein) moves cholesterol towards the tissues

what are the 6 basic nutrients and what do they do

1. water (circulates, cooling, and reaction medium)

2. protein (Composed of carbon, hydrogen, and nitrogen and has many functions)

3. lipids (have 2.25 times the energy of carbs, aids in vitamen absorption which some are fat solluble, protects vital organs “KHP kidney,heart, and pelvic fat”, adds flavor to meat, and makes feed more palatable)

4. carbohydrates (used for energy and is the largest part of the diet)

5. minerals (inorganic and involved in chemical reactions of the body. Must be provided in diet.)

6. vitamins (organic, not used as GHO’s protein or fats but involved in chemical reactions in body)

Animal distribution definition and their separation

Animals are raised in the environment they’re best suited

Cows and sheep in the grass belt. Cows’ prairies sheep mountainous

Hogs in the corn belt

Broilers (chickens) in the southeast U.S

How’s vitamin D made

Sun hits your skin and allows the cholesterol in your body to make vitamin D

Factors affecting animal productivity

Genetics (determined by animals DNA) +Environment

Environment

Climate, nutrition, health program, housing/facilities, and reproductive management

How do bull test stations work

The environment is the same for all cows, so you see which has the better genetics by seeing how they perform against each other

what is a warm-blooded animal called and what does it mean they can do

(homeotherms) regulate their own body temperature

Sources of water

Man-made or natural water sources

Water from feed

Metabolic reactions

Animal body temps

Cow-(100.5-102.5) F

Horse-(100.5-102.5) F

Swine-(101.5-103.5) F

Goat-(102.5-104.8) F

Sheep-(100.8-103.8) F

Poultry-(105-107) F

Why do chickens not get sick

Their body temp is so high no bacterial diseases can survive in their body

different means of temperature transition

Conduction-exchange of heat by touch/kinetic energy. The molecuels speed up and bump into each other. Ex. Digestion, muscle contractions, etc

Convection-exchange of heat through movement of water/air. Ex. wind chill and heat/humidity index

Evaporation- Involved primarily in heat loss. Water or another liquid evaporates off a surface. Heat transfers from animal to liquid. Ex. sweating/panting. Animal not good if born in winter

Nutrient definition

A feed constitute that supports life

What is the thermal Neutral zone or comfort zone

Thermal ranges where performance is maximized which is where they’re comfortable.

Critical temp for heat and cold stressed

Heat stress 80

Cold stress 30

Does temp affect feed intake and maintenance requirements?

Yes

How to control cold stress in animals

keep animals dry and out of the wind (this can be done with windbreaks and shelter either manmade or natural). You can also feed them high heat increment feeds

what is heat increment

Heat increment is the amount of heat produced by the digestion of food

what are the 2 major requirements for Controlling heat stress in animals

1. shade (can be natural or man-made)

2. ventilation

What are some other ways to control heat stress

• Low heat increment feeds

• shelter and insulation

• evaporative cooling (wet animals and let the water evaporate of them. Used mainly in hog production and feed lots and most efficient in dry climates)

Major requirements

1. adequate water cooler the better

2. make sure animals know where water is

Why don’t farmers use Ac for animals

Ac is very expensive so the only industry that can do that is AI (artificial insemination) because semen production is affected by heat.

Fun fact

• each collection is 200-400 straws and they collect 2x per week

Animal coping mechanisms for heat stress

• sweating (evaporation) Horses are best at sweating

• Cattle, pigs, sheep, goats, and chickens pant since they have few sweat glands

• slowing metabolism (bos indicus cattle can reduce thyroxin release which is a hormone released by the thyroid. This slows basal metabolic rate “A.K.A resting heat production”)

• Body size and coverings (excess skin acts as a radiate more heat acting like a radiator. Blood also flows towards the bodies surface). (many animals also have a smaller body which results in a greater proportion of surface area)

Animals coping with cold stress

• thyroxin release is increased (basal metabolic rate is increased)

• Movement is increased (muscular activity produces a lot of heat “shivering”)

• Body covering (hair or feathers are raised this creates a larger space to trap air against the body meaning thicker insulation)

• Blood is shunted away from extremities towards the core

what are some ways to control cold stress

• We used to have more hair which the mechanism is still here called goosebumps (small muscles flex standing up hair)

• We can give them a high heat increment feed

• Give them shelter

Why have purebred producers used cold/heat stress for decades

To produce lower birth weights

How do they do this

They do this by developing and birthing calves when its warmer because hot/cold can change blood flow to uterus which controls birthweight. By developing and birthing calves in heat less blood is in the uterus resulting in lower birth weight calves.

what are Balanced rations

Feeds thar meets an animal’s specific requirements. Usually formulated for maintenance, reproduction, lactation, growth, fattening, and work

What is nutrient partitioning

How an animal prioritizes its use of available nutrients

What comes first in nutrient partitioning how’s it done

Maintenance (maintaining homeostasis and everyday functions like body temperature, metabolism, and breathing)

In a young animal what comes after maintenance

Growth

How big can an animal grow and what happens if you feed them more than that

They can only grow to their genetic max. If fed more, they gain fat

What is the order of nutrient use if the cow has a calf

Maintenance, lactation, reproduction, fat

Why do first calf heifers require more work and nutrients than adult cows

(random) they tend to calve around a month before the mature cows

They still have the nutritional demands for growth.

(maintenance, growth, lactation, reproduction, fat)

What is the extra category horses have

Work which they have no choice in how much

What is the water percents in embryos and adults

make up 90% of embryo and 70% of adult

How are carbohydrates produced and where are they found

Carbohydrates are produced by photosynthesis and are found in grains and forages

What are the two classifications and classes of carbs

Monosaccharides (one sugar-glucose), Disaccharides (two sugars-lactose), Polysaccharides (many sugars-starch, cellulose)

What is starch and what is fiber

Starch (long strains of sugar linked by alpha bonds which are easily digestible and known as concentrates because of energy. Comes from grains like corn, wheat, milo, etc.)

Fiber (long chains of sugar linked with beta bonds. not digestible by animals because they don’t have the enzyme needed to break the bond. Fiber is forage grows, hay, cornstalks, etc.)

If cows can’t digest hay, why do they eat it?

Their rumen has microbes that break down the fiber and reassemble it into proteins for the cow

Why can’t a calf eat hay or grass

When a calf is born their rumen is sterile meaning they lack the microbes needed to break it down. As they grow, they get inoculated and their rumen develops every time they nurse, grooms, etc.

Why shouldn’t you feed a ruminant a bunch of antibiotics

They can depopulate the rumen of bacteria that’s why they are fed a probiotic

What happens if you feed an animal too much or too little protein

Too little-cow doesn’t grow

Too much-you go broke

This is because it is the most expensive protein containing 16% nitrogen

What are a proteins functions

1. make soft tissue like muscle (which stores protein), organs, etc.

2. makes hormones like insulin, growth hormone

3. important part of immune system

Why as ruminants mature do they have no essential amino acids

This is because the microbes can make them so the ruminant can just eat NPN since all the microbes need is nitrogen

What is a NPN

Nonprotein Nitrogen

What levels can lipids be fed up to

monogastric 15%

ruminants 8%

Grains and roughages typically contain less than 5% fat

How to find lipid content (ether extract)

Weigh sample, add ether, pour off ether, weigh again. weight loss=lipid weight

Structure of fat

triglyceride is made of glycerol and 3 fatty acids

Difference in oil and fat

• oil (smaller in length and liquid at room temperature)

• fat (longer in length and solid at room temperature)

What are the two types of Fatty acids

1. saturated (no double bonds)

2. unsaturated (not full)

How to weigh mineral weight (ash)

weigh a sample then burn it and weigh again

what are the 2 classifications of minerals

Macro (need a lot representing a “%” of the diet)

Micro (need a lot less representing 1 part per million “ppm” in the diet

What are the macro minerals

Calcium (Ca), Phosphorus (P), magnesium (Mg), potassium (K), sulfur (S), and sodium (Na)

What are the micro minerals

Iron (Fe), Zinc (Zn), Copper (Cu), Selenium (Se), Iodine (I), Manganese (Mn), Chromium (Cr), Fluorine (F)

functions of minerals

• structure (made up of calcium and phosphorus)

• nerve impulses

• muscle contraction (Ca calcium)

• energy production (cellular level ATP)

• fluid balance

• oxygen transport (need mineral iron)

• many work as cofactors for enzymes like (Zn)