Animal Nutrition - Lecture 5 & 6

What is nutrition the study of

What an animal needs to eat, what an animal is fed and what the animal does with its feed

Some Factors that effect nutrient (don’t need to list ALL just some)

Stress, environment, age, individual variation, sex, breed, species, health, pecking order, food availability, photoperiod, water intake, food quality, activity, genetics, geographical location, temperament, allergies, supplements and physiological status

Metabolism

Sum of the physical and chemical processes by which a living substance is produced and maintained (anabolism) and the transformation by which energy is made available for the use of the organism (catabolism)

Anabolism

The building up of a chemical compound, by the union of its elements or from other suitable starting materials

Catabolism

Any destructive metabolic process by which organisms convert substances into excreted compounds.

What is a nutrient

A nutritious substance; food or other compound

Water, carbohydrates, lipids, protein, vitamins, and mineral 

What is the single more important nutrient that is the cheapest and most abundant

Water

How much water do horses drink

8-10 gal/day

2 qts of water for every pound of hay or dry forage consumed

How much water do dairy cows drink

3-30 gal/day

1-2 gal per 100 lbs. of body weight

How much water can dogs drink per day

1 oz per lb of weight

What causes animals to increase their water intake

hot temperatures, exercising, lactating and a large forage diet

What is water used for in the body

multiple functions, lubrication, body temp regulation, chief constituent of body composition, transport medium, blood lymph, urine, sweat and chemical reactions

Ways animals get their water

free drinking, water on/in feed and metabolic water

water deficiency causes

decreased feed intake and physical activity

Possible causes for water deficiency

No water source, low water palatability and accessibility and illness

Describe carbohydrate

Simple - contains C, H, and O
Sugars / Monosaccharides (glucose, fructose, galactose)

Disaccharides / Oligosaccharides (maltose, sucrose, lactose...

What type of carbohydrate is the main building block

GLucose

Types of complex carbohydrates

Starch (string of many glucoses)

• Cellulose and hemicellulose

• Lignin

• Gums and pectins

What is CHO

main energy source in most feedstuff

• Corn has the highest amount, then barley and oats

Which CHOs are more digestible than others

Starch and glycogen: easily broken down by digestive enzymes

Cellulose: only digested by microbes

Describe fats

Solid at room temperature (saturated)

Animal tallow is most common

Describe Oils

Liquid at room temperature (unsaturated)

corn oil is most common

What do lipids do

help with the absorption of fat-soluble vitamins (A,D,E and K)

Normally 2-4% of most natural feedstuff (forages and grains)

relationship with horses and fat in diet

Horses lack a gall bladder so cannot digest high amounts of fat

• Normal diet = 2-4% (max intake = 20%)

relationship with dogs and fat in diet

Dogs balanced diet includes 10-15% fat

• 8-22% in dry dog food

• wild dogs will consume 25-30% fat

Energy values

High in energy without high risk of colic or heat from fermentation

Calorie (cal)

Amount of Heat or Energy to raise 1g of water at 1 degree C

Kilocalorie (kcal)

1000 cal

Megacalorie (Mcal)

1,000 kcal or 1,000,000

• Carbohydrates:4.0 kcal/g

• Proteins: 4.0 kcal/g

• fats: 9.0 kcal/g

  • 2.25 times greater

Signs of fat deficiency

• dry or dull hair coat

• Scaly skin, with infections

• hair loss

• decreased up-take of fat-soluble vitamins

Protein

Composed of amino acids (contains N)

Most expansive component of the diet

Functions of Protein

• Provides amino acids

• Used to increase muscle mass

• Important for lactating mares

and young growing foals

• Provides some energy

What are the dietary essential amino acids

• Phenylalanine

• Valine

• Threonine

• Tryptophan

• Isoleucine

• Methionine

• Histodine

• Arginine

• Leucine

• Lysine

What does the P in PVT TIM HALL

phenylalanine

what does the V in PVTTIM HALLL mean

valine

What does the first T in PVT TIM HALL

threonine

what does the 2nd T in PVT TIM HALL mean

tryptophan

what does the I in PVT TIM HALL mean

isoleucine

what does the M in PVT TIM HALL

methionine

what does the H mean in PTV TIM HALL

histidine

What does the A in PVT TIM HALL

arginine

What does the 1st L mean in PVT TIM HALL

leucine

what does the last L in PVT TIM HALL mean

lysine

What’s a main does of protein for animals

soybean meal and alfalfa

signs of protein deficiency

• Reduced growth

• Weight loss

• Reduced milk production and performance

• Rough, course hair

What are signs of excess protein

increased water intake

increased urination

what needs for organic nutrients

essential in very small quantities

Name fat soluble

A, D, E, K

Name the water soluble vitamins

B’s and C

where’s vitamin A gotten from

naturally received from green, leafy forages

Where is vitamin D obtained from

sunlight

where is vitamin E found

found in fresh green forages

where is vitamin K found

in green, leafy plants

where is vitamin B complex found

mostly found in yeast or green forage or produced in microbes

where is vitamin C found

found in fresh vegetables and fruits, green forage and naturally produced by the liver

What are the inorganic nutrients

essential in very small quantities

What are the microminerals

Na, Cl, Ca, P, K, Mg, S

What are some Microminerals

Co, CU, Fl, I, Fe, Mn, Mo, Se, Zn

What are minerals needed for

• Maintenance of body structure

• Fluid balance

• Nerve conduction

• Muscle contraction

What minerals is needed in a specific ratio

Ca : P

sweating increases the need for what mineral

Na, Cl, and K

What factors help approx. the feed components

Moisture, as, crude protein, crude fat and crude fiber

What does the moisture mean in regards to proximate analysis

determine weight loss of dried sample

what does ash mean in regards to proximate analysis

mineral component, determined by burning a furnace (what is left over)

What does CP mean in regards to proximate analysis

determined by the Kjeldahl technique

What does crude fat mean in terms of proximate analysis

Portion that is soluble in diethyl ether

What does crude fiber mean in terms of proximate analysis

portion that remains after digestion within weak acid and base

What does NDF mean during the can Soest Fiber Analysis Procedure

A neutral detergent solution is used to dissolve the easily digested pectin’s and plant cell contents (proteins, sugars and lipids)

• Leaving a fibrous residue of plant cell wall components (cellulose, hemicellulose and lignin)

What does ADF mean in regards to the van Soest Fiber Analysis Procedure

An acidified detergent solution is used to dissolve cell soluble, hemicellulose and soluble minerals

• Leaving a residue of cellulose and lignin

Describe Roughage feedstuff (Fiber, Energy, Protein Level, Cost and density)

Fiber - high

Energy - lower

Protein level - variable

Cost - less $ on a nutrient basis

Bulky and Coarse

Describe Concentrate feedstuff (Fiber, Energy, Protein Level, Cost and density)

Fiber - lower

Energy - higher

Protein level - variable 

Cost - more $ on a nutrient basis

High density

Forages/Roughages

NDF - relatively high

Digestible carbohydrates - relatively low

Protein level - varies

Cost - generally inexpensive

Some examples of forages/roughages

Legume or grass hay

Wheat straw

corn cobs

rice hulls

Silages

Produced by harvesting a forage crop at a high moisture content (>50%) and subsequently fermenting that crop in a pit, tower, bunker, trench or plastic silos

• Should occur in the total absence of oxygen

What’s the ensiling process of silages

oxygen limited (fermented)

Inoculate w/ lactobacilli bacteria

Grains concentrate - energy feeds

fiber - low (2-10%)

energy - high

protein - low (8-10%)

cost - reasonable

EX: corn, oats, barley, sorghum

Oats

Most popular

lower energy value

higher fiber

more palatable and digestible

can be expensibe

Wheat

Mostly for humans

expensive

small hard kernels

high energy

low palatability

Milo

Small hard kernel

not palatable

used in gain mixes

high energy

low fiber

Barley

Hard hulls

medium fiber and energy

Corn

Palatable

2x energy as oats

low fiber

easy to over feed

moldy is lethal

Flaxseeds

byproduct of grain processing is oil

• 35% protein

• 85% is digestible

Rye

High-energy ingredient

usually as part of a mixture

kernel has high nutritional value

the plant itself is a good roughage source

examples of edible waste products

• feed milling plants

• Breweries/distilleries

prehension

bringing food into the mouth

• tougue, teeth, lips

• Ruminants have no upper incisors

Mastication

Chewing

• formation of the “bolus” in ruminants

Salivation

Mixing of food and saliva

• Lubrication

• enzymes

• buffer(bicarbonate)

Deglutition

swallowing

Digestion

conversion of food (stomach & SI) into soluble and discussible products capable of being absorbed

Absorption

movement of substances into cells or across tissues (skin, intestine & kidney) by way of diffusion or osmosis

defecation

excretion via rectum or cloaca

• undigested feed, enzyme residues, sloughed cells, bacteria

Micturition

urination

• Nitrogen compounds, minerals, water

Glyclysis

convert(breakdown)glucose to pyruvate to form ATP

Glycogenolysis

break down glycogen to glucose

Glycogenesis

make glycogen from glucose

Gluconeogenesis

make glucose from non-CHO source

Gastrointestinal Anatomy

Evolved to maximize digestion and absorption of particular feeds

• Types of diets and stomachs

Physical Specialization

• Macro: compartments, teeth

• Micro: absorptive surfaces

Chemical properties

• Types of enzymes produced 

• pH

Function of the mouth

Selection, chewing, saliva, swallowing

Types of teeth

Incisors: Shear forage

Molars: grind food

Importance of fermentation

providing nutrients to the host animal