nutrition
Principles of Animal Nutrition and Feed Technology
Course Overview
Credit Hours: 3+1 Theory
Instructor: Dr. M.M. Pawar, Assistant Professor, Department of Animal Nutrition
Syllabus Highlights
History and importance of animal nutrition
Importance of nutrients in production and health
Composition of animal body and plants
Nutritional terms and definitions
Nutritional aspects of carbohydrates, proteins, fats, and water
Role of minerals and vitamins in nutrition
Classification and importance of common feeds
Energy measures (gross energy, digestible energy, etc.)
Feed technology and methods for improving roughage
Preparation and storage of livestock feed
Feed additives and their uses
Introduction to Nutrition
Nutrition Definition
Study of physiological processes converting feeds into body tissues.
Includes feed intake, digestion, nutrient absorption, and feed composition.
Feed Technology Definition
Study of feed sources, classification, processing, storage, anti-nutritional factors, and formulation.
Historical Development in Animal Nutrition
Key Contributors
Santorio Sanctorius: First experiment on human nutrition.
Antoine Laurent Lavoisier: Introduced balance in nutrition studies;
Father of Animal Nutrition, discovered oxidative combustion.
G.J. Mulder: Coined the term "Protein."
Francois Magendie: Pioneered experimental animal feeding methods.
Justus von Liebig: Postulated protein's role in body building, carbs and fats as energy sources.
Contributions from various researchers on calorimetry and protein digestion.
Feed Classification
Categories
Roughages: High CF, low TDN.
Concentrates: Low CF, high TDN.
Feed Supplements: Nutrients to enhance basal feeds.
Feed Additives: Non-nutritive substances added for improved performance.
Roughages Details
Succulent Roughages: Moisture content 60-90% (e.g., pastures, legumes).
Dry Roughages: Moisture content 10-15% (e.g., hay, straw).
Concentrates Details
Energy-Rich Concentrates: Typically <20% protein (e.g., grains, by-products).
Protein-Rich Concentrates: >20% protein from plant and animal sources.
Nutritional Composition of Animal Body
Water: Varies by age; e.g., mature animals have 50-70% water.
Carbohydrates: Less than 1% of body weight; mainly glucose/glycogen.
Proteins: Major constitutive matter; essential for structure and function.
Fats: Variable; increases with age, important for energy.
Nutritional Aspects of Macronutrients
Carbohydrates
Energy sources; prevent protein misuse and assist fat oxidation.
Digestion varies in non-ruminants (glucose) vs. ruminants (VFAs).
Proteins
Consist of amino acids; essential and non-essential classifications.
10 essential amino acids crucial for animal growth; limiting amino acids defined by necessity.
Fats
Energy-dense substrates; essential fatty acids (EFAs) cannot synthesize in adequate amounts.
Digestion varies between simple and ruminant stomachs.
Importance of Water
Essential for hydration, biochemical reactions, and temperature regulation.
Daily water requirements vary by species and are influenced by the environment and diet.
Importance of Minerals and Vitamins
Minerals Classification
Macro Minerals: Essential in larger quantities (e.g., Ca, P).
Micro Minerals: Needed in trace amounts (e.g., Fe, Zn).
Vitamins
Fat-Soluble Vitamins: A, D, E, K; stored in body fat.
Water-Soluble Vitamins: B-complex group + C; must be consumed regularly.
Energy Evaluation in Feeds
Basic unit: Calorie; various energy measurements (gross energy, digestible energy, etc.).
Understanding energy partitioning and evaluating feed energy is critical for formulation.
Feed Processing Techniques
Methods
Physical: Chopping, grinding, and pelleting.
Chemical: Alkali and acid treatments to enhance nutrient availability.
Biological: Using enzymes or microorganisms to improve digestibility.
Conservation Techniques
Focus on hay and silage making for forage preservation to reduce waste and enhance nutrient retention.