Introduction to Animal Nutrition (1).pptx

Principles of Animal Nutrition (ZOTC 12) Dr. Arlyn T. Chokowen Associate Professor II [email protected] COLLEGE OF VETERINARY MEDICINE Department of Basic Science Principles of Animal Nutrition (ZOTC 12)  5 unit course  2 hours lecture per week  3 hours Labo...

Principles of Animal Nutrition (ZOTC 12) Dr. Arlyn T. Chokowen Associate Professor II [email protected] COLLEGE OF VETERINARY MEDICINE Department of Basic Science Principles of Animal Nutrition (ZOTC 12)  5 unit course  2 hours lecture per week  3 hours Laboratory  Prerequisites: Zoo 11, Chem 42 Introduction to Nutrition and Its importance in Livestock production Animal nutrition deals with the nutritional needs of food-producing, companion, or service animals. It is the science of preparation or formulation of feed for animals that produce food (e.g., meat, milk) or nonfood materials (e.g., wool). Animal nutrition also is an integrative science, as it deals with the different steps by which the animal assimilates feed, or food, and uses it for its growth, health, and performance (e.g., meat, milk, and egg production and service). Introduction to Nutrition and Its importance in Livestock production In addition to the health, welfare, or productivity of the animal, food animal nutrition is also very important due to economic (e.g., feed cost) and environmental aspects (manure and undigested, wasted nutrients, such as phosphorus and nitrogen, contaminating air, soil, and water), as well as nutritional quality (eggs, meat, milk). Introduction to Nutrition and Its importance in Livestock production Nutrition is important for all organisms. However, in food-producing animals, it is especially important due to the nature of the production systems (e.g., confinement), the economics of production, or the products (e.g., meat, eggs, milk) generated. Feed nutrients, such as nitrogen and phosphorus, are lost into the environment through manure, which if not managed properly, can lead to environmental pollution. Introduction to Nutrition and Its importance in Livestock production The emission of methane and nitrous oxide from manure is also to some extent dependent on the nature of feed being fed to livestock. Use of good-quality feeds with high digestibility will minimize or reduce environmental pollution. Feed represents the major expense for raising food animals. For example, feed amounts to more than 65% of the expense in swine or poultry production systems. As world population increases, there is an additional demand for food, land, and energy. As a result, feed production with limited resources will be a challenge in the context of sustainability. Consumers’ perception of the effect of diet on health has increased markedly over the past two decades. This perception has an impact on consumer food choices, especially with regards to certain nutrients in animal products (e.g., saturated fats, cholesterol). Introduction to Nutrition and Its importance in Livestock production Therefore, nutrition is important for producing health-promoting foods for human consumption. Improper nutrition (under- or overfeeding) can affect animal health. Balanced nutrition can enhance immune health, welfare, productivity, and longevity. Overall, the nutrition of livestock is very important due to their dependence on humans, especially when food animals are raised in confinement. It is also important for economic reasons, to produce human food with limited resources, and to enhance animal productivity, health, and welfare. Terminologies Absorption: The process by which nutrients are transported from the lumen of the gastrointestinal tract to the blood or lymphatic system. Absorption of most nutrients occurs predominantly in the jejunum Adaptation: The term adaptation implies that there is some sort of norm from which the body or system deviates in response to changes in the normal environment. Adenosine triphosphate (ATP): A water-soluble compound critical to cellular metabolism. It can store chemical energy for a short time (seconds to minutes) and then release that energy to support cellular processes (ATP → ADP + work + heat). Terminologies Feed Additive: Any substance that is regularly added to feeding stuffs to alter their characteristics or nutritive value. Within the European Community the term has been assigned a particular meaning, primarily for clarity in feeding stuffs legislation A substance or preparation used in animal nutrition to (a) affect favorably the characteristics of feed materials, compound feeding stuffs or animal products, (b) satisfy the nutritional needs of animals or improve animal production, in particular by affecting the gastro-intestinal flora or the digestibility of feeding stuffs, (c) introduce into nutrition elements conducive to obtaining particular objectives or to meeting the nutritional needs of animals at a particular time or, (d) Prevent or reduce the harmful effects caused by animal excretions or improve animal environment Terminologies Adipocyte: A fat cell, a specialized cell in particular regions of the body in which neutral fats (triacylglycerols) are stored. Aflatoxins: A family of bisfuranocoumarin metabolites of toxigenic strains of Aspergillus flavus and A. parasiticus. Amino acid Amino acids contain the elements C, H, N, O and S. Amino acids are the basic units of which protein is constructed and amino acids can be modified to provide a wide variety of products that are required for an animal to function. Terminologies Ammonia (NH3): is a gas at normal ambient temperatures. It is produced industrially and used as a fertilizer for crops by injection into the soil. Anemia: A reduction in the number of circulating red blood cells (erythrocytes) or in the hemoglobin content of circulating red blood cells Appetite: An instinctive desire for food or drink, or any other instinctive desire necessary to maintain life Basal metabolism: The irreducible energy cost of maintaining the body during complete rest. Terminologies Antioxidant: Antioxidants can be organic or inorganic and nutrient or non-nutrient in nature. They function to protect animal tissue against highly reactive oxygen containing products produced chemically and by metabolism Availability ‘Availability’ and ‘bioavailability’ are terms used to describe the percentage of a nutrient in a feed ingredient that is digested, absorbed and metabolically utilized so that it is available for growth, maintenance, reproduction or production (milk, eggs, work). ‘Relative bioavailability’ refers to how well a nutrient in a feed ingredient is used relative to a known standard. Terminologies Backfat: The layer of subcutaneous fat lateral to the spine. The thickness of this layer is a good predictor of the total body fat content of the carcass and this measure is often used in grading the carcasses of pigs. Bloat: is most commonly observed in ruminants, as a disorder of rumen function that causes swelling or tympanies of the rumen. It sometimes occurs in pigs, when the small intestine becomes colonized by gas-producing bacteria. In cattle it can be observed as an acute swelling between the last rib and the hip on the left side Terminologies Blood meal: A deep red/brown granular powder obtained from blood collected at slaughterhouses. It is processed by gentle heating until fully coagulated; the excess water is drained off by pressing and finally the residue is dried and ground. Boar: An entire male pig Body condition: A simple, often largely subjective assessment of the fat and muscle of an animal, to judge its readiness for slaughter or breeding. It may be expressed as a body condition score Calorie: The heat required to increase the temperature of 1 g of water from 14.5 to 15.5°C. Terminologies Bomb calorimeter: An instrument for measuring the heat of combustion (i.e. the gross energy) of a small sample of combustible material Bone meal: Bone meal and products made from bone are most commonly used as sources of phosphorus. Botulism: Intoxication caused by toxins elaborated by Clostridium botulinum, a Gram-positive, spore- forming anaerobic bacterium which inhabits soils, litter, feed and the digestive tract. Terminologies Bulk Approximately 25% of a typical poultry feed consists of components that cannot be digested by chickens. Certain ingredients may be added to increase the indigestible components and increase the bulk density of the feed and these are described as bulking agents or feed diluents. Examples of these materials are sand or clay, ground straw or sawdust, or cereal grain hulls such as wheat or oat bran Carbohydrates: The most abundant group of organic compounds in the world. There are three classes: monosaccharides, oligosaccharides and polysaccharides Catabolism: (sometimes katabolism) refers to cellular metabolic processes leading to the systematic enzymatic breakdown of molecules Terminologies Compensatory growth: The accelerated growth that occurs when previously undernourished animals are well fed. They then appear to grow faster and more efficiently than similar animals that have been continuously fed. Compensatory growth occurs in ruminants and non- ruminants. Complete feed A mixture of dietary ingredients designed to meet all the nutrient requirements of an animal. The mixture is normally mixed to a uniform blend so that the animal cannot select individual ingredients. Chitin: A linear polysaccharide chain of (1→4)-linked N-acetyl-D- glucosamine (C8H13NO5) n units. It is the principal component of the exoskeleton of crustaceans (crabs, lobsters, etc.), insects and spiders and is also found in some fungi, algae and yeasts Terminologies Collagen A fibrous protein that makes up the major portion of white fibres in connective tissues. It is found in skin, tendons and bones and contributes approximately 25% of body protein in mammals. Collagen is converted to gelatin by boiling in water Contamination: The presence of substances not intentionally added and usually of an undesirable nature Terminologies Cholesterol A neutral lipid, C27H45OH, and the principal sterol of higher animals. It is found in Colostral immunity: This passive immunity is of potentially enormous benefit to the young animal. It can provide protection against species-specific and environmental pathogens to which the dam, or colostrum provider, was exposed before parturition. This passive protection may be systemic, from colostral antibodies absorbed in the first 24–48 h of life, or by local action in the gut subsequent to this. Colostrum: The milk formed before and around the time of parturition. It may differ in consistency (thicker) and color (cream/beige/yellow) from subsequent milk production Terminologies Concentrate: A generic term to describe any non-forage dietary ingredient, usually for herbivores. Concentrates include compound feeds, protein concentrates, single raw materials (also called straights) Coprophagy: The consumption of feces, generally implying the animal’s own feces. Nutritional benefits include the consumption of B-complex vitamins and bacterial proteins synthesized by microbes in the hindgut. Crude fibre: A collective term for complex carbohydrates, mainly celluloses and lignin, that are insoluble in water, dilute acid and dilute alkali. Terminologies Creep feeding: The feeding of supplementary diet to suckling animals, most commonly applied to piglets. This practice allows piglets to compensate for any deficiencies in sow milk production and become gradually accustomed to eating solid food; it also induces development of the digestive enzymes necessary for breakdown of complex carbohydrates on which they will be dependent for energy after weaning. Terminologies Crude protein: The crude protein content of a feed, or other biological material, is defined as its N content multiplied by the factor 6.25. The value of this factor is based on the observation that N occurs in different proteins in a fairly constant proportion, 16% on average. In determining the crude protein content of a material its N content is measured, usually by a Kjeldahl procedure. Crude protein is not an exact measure of the protein content of a material, because different proteins have different proportions of amino acids and their N content may thus vary a little from 16%, and also because not all the N present in biological materials is in the form of protein. Terminologies Deficiency diseases: A deficiency normally refers to an inadequate supply of one or more specific nutrients, rather than a general restriction of intake or a deficiency in any other aspects of an animal’s environment. Digestibility: A measure of the degree of net absorption in the digestive tract of dietary nutrients. Macromolecules such as starch and proteins need to be degraded to absorbable units, i.e. monosaccharides and amino acids. This is done by the digestive enzymes of the animal as well as those of gastrointestinal microflora. Terminologies Dry matter: One of the terms used to describe the proximate composition of feedstuffs. Most feedstuffs have water as part of their weight. In most cases dry matter is determined by the weight loss of samples dried in an oven at temperatures above 100°C for 12–24 h. Weight loss is equated to water and dry matter is calculated accordingly. Dehydration, body: A state in which the body is in negative water balance, i.e. when it loses more water than is ingested as liquid and in food. It may arise from either insufficient intake of water or excessive loss, e.g. from diarrhea and vomiting, beyond the ability of the kidneys to compensate. Terminologies Diet: All food consumed over a specified period. The term includes any material that enters the digestive tract, regardless of whether or not it is nutritionally available. It can be applied to a single feed or a combination of feeds, e.g. roughage and concentrate fed to ruminant animals. Diarrhea: The major cause of diarrhea is a local irritation of the intestinal mucosa by infectious or chemical agents, which often leads to an increased flow of intestinal secretions, distension of the lumen and a consequent increase in motility. Digestion: The process of breaking down dietary components to make them available for absorption from the gastrointestinal lumen by epithelial cells. Food particles are reduced in size by mechanical and chemical means. Terminologies Digestible energy: That part of the gross energy of a food substance or complete ration which is not expelled as the gross energy of feces. Endogenous protein: Endogenous protein comprises all non- dietary nitrogen (N) compounds entering the lumen of the digestive tract. These N compounds include enzymes, the glycoproteins of saliva, gastric juice, bile and pancreatic secretions and mucus (mucopolysaccharides) secreted from the mucus cells throughout the intestinal tract. The largest component is contributed by desquamated intestinal cells, which can amount to 30–60% of the total protein that enters the intestinal lumen. Terminologies Energy: The capacity to do work. Energy exists in many forms, including chemical energy, mechanical energy and heat. On earth, the primary source of energy is the sun. Energy requirements: In a thermoneutral environment, the energy requirement of an animal is the sum of the energy retained in animal products and the associated adenosine triphosphate (ATP) costs (i.e. the cost of ingestion, digestion and metabolism Feed evaluation: The process of determining the nutritional value of a feed Fodder: Crops and crop residues used as animal feeds. Terminologies Enzyme: A protein (or sometimes more than one protein) that has the ability to catalyze a specific chemical reaction. Enzyme activity requires specific conditions of temperature, pH, substrate and co-factor concentrations, etc. Since enzymes act as catalysts they are not consumed while carrying out reactions. Enzyme activity can be reduced by enzyme inhibitors Feed: A source of nutrients for animals and an ingredient of diets. Feeds include grazed pasture, conserved forage crops, grains and seeds, crop residues and by-products. The word ‘feed’ usually refers to animal diets and the word ‘food’ to human diets Terminologies Forage The vegetable food of grazing or browsing animals. It includes both indigenous plants (e.g. grasses, forbs, shrubs, trees, lichens and mosses) and crops cultivated specifically as animal fodder Gastrointestinal microflora: The gastrointestinal tracts of farm animals are inhabited by large populations of microorganisms. The host animals and their gut microbes form an integrated and mutually beneficial ecological unit. The density of microbial colonization and their species diversity vary with region of the gut, tending to be greatest in the stomach (reticulorumen, crop) and in the large intestine (caecum and colon). Terminologies Glucose C6H12O6: D-Glucose is a central metabolite in animal metabolism. It is a primary metabolic fuel and can be stored as glycogen in the liver (1–5% of the wet weight) and muscle (~ 1% of the wet weight). It is the major energy substrate used by the brain and in cases where glucose becomes limiting can lead to serious physiological consequences. In cases where glucose catabolism is slowed, and fat catabolism increased, animals such as the lactating cow are often found to have ketosis, a metabolic problem which can be fatal. Glycogenolysis: The breakdown of glycogen in the liver, kidney or muscle to glucose-1-phosphate. Glucose-1-phosphate is converted to glucose-6-phosphate, which is a source of metabolic energy in the form of ATP Terminologies Glycolysis: The process whereby glucose in the form of glucose-6-phosphate is catabolized to pyruvate in the cytoplasm of cells. Growth: The dynamic process by which animals change from a single newly fertilized cell into an adult. Haylage: High dry matter (DM) silage. The point at which silage can be classified as haylage is arbitrary but a DM content of 50% or greater is often used as a guide. Haylage is made almost exclusively in big bales for use in feeding horses and sometimes sheep Terminologies Hemicelluloses: Mixtures of xylans, glucomannoglycans, arabinogalactans, arabinans and arabinoxylans. They are primarily structural polysaccharides in plant secondary cell walls and may be associated with lignin. Common in grasses, annuals, hardwoods, cereal grains, fruits and vegetables. Also present as the principal food reserve in several algae. Heat stress: A condition in which environmental conditions make it difficult for the animal to lose the heat it produces, so that body temperature tends to rise (hyperthermia). Heat stress may be caused by high environmental temperature alone or in conjunction with high humidity, which limits evaporative heat loss. Terminologies Immunity: The ability of animals to resist disease, usually resistance to an infection or infectious disease. Joule The joule (J) is the SI unit of energy. Ketosis: A metabolic disease, also called acetonaemia, caused by excessive amounts of toxic ketone bodies in the blood. It is common in dairy cattle, particularly those with fatty liver syndrome, in early lactation when the energy demands of milk production exceed energy intake leading to a negative energy balance Kjeldahl: A procedure used to measure total nitrogen (N) in biological materials. Terminologies Legume: Any plant of the family Leguminosae, which includes lucerne (alfalfa), clover, peas and beans. Lehmann system: A system of feeding animals a bulky feed ad libitum with restricted amounts of a balancing concentrate feed given once or twice a day. Lignin: An insoluble polyphenolic compound associated with polysaccharides in the plant cell wall. Lignin makes the cell wall rigid and hydrophobic Mastication: A process of chewing feed in preparation for swallowing. Terminologies Macronutrients Nutrients: required in the largest amounts. The six major classes of nutrients are carbohydrates, lipids, proteins, water, vitamins and minerals. Those that make up the greatest fraction of foods are carbohydrates, lipids and proteins and are called the macronutrients Metabolic rate: The sum of all oxidative processes in the body, equated to the rate of heat production. It may be measured directly as heat, or indirectly from oxygen consumption and carbon dioxide production using a formula such as Brouwer’s. Terminologies Microbial protein: The protein of microbial cells, including those of bacteria, protozoa, fungi and yeasts. Microbial protein produced in the rumen and reticulum is the principal source of amino acids for ruminants and it has a good balance of essential amino acids. Micronutrients: Nutrients required in low dietary concentrations. Nutrients that fall into this category are vitamins and minerals Molasses: A thick treaclyliquid, a byproduct of sugar production from both sugarcane and sugarbeet. Terminologies Nutrient requirement: The amount of a nutrient needed for a specified purpose which, in farm animals, may be maximum weight gain, milk yield, etc. Terminologies Mycotoxins: Toxic metabolites of fungi. Those of concern are produced by fungi that grow on grain crops in the field or during grain storage. Palatability: The term ‘palatable’ is defined as ‘being pleasant to the taste’ and hence the palatability of a food may be thought of as the degree to which an animal finds its taste pleasant. Pelleted feed: A blend of raw materials that has been ground, conditioned and pressed into uniform pellets. The pellets may have a diameter of 1.5–19 mm and an average length of approximately 2.5 times their diameter, depending on their intended use Terminologies Peristalsis: Propulsive movements of the gut by which the food is propelled. Peristalsis consists of a moving ring of constriction in the wall of a tubular organ. The rings reduce the lumen diameter, pushing the bolus of food ahead of them along the gut. Peristalsis is a universal type of propulsive motility, occurring in all parts of the gastrointestinal tract, beginning in the esophagus. Probiotics Feed supplements that are added to the diet of farm animals to improve intestinal microbial balance. Rancidity: The occurrence of undesirable flavors (usually characterized as bitter or metallic) in lipid-containing foods. Terminologies Prebiotic: A non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth or activity of one or a limited number of bacteria in the digestive tract that have the potential to improve host health. Examples include oligosaccharides, resistant starch and specific non-starch polysaccharides. Roughage: Coarse fodder, plant material that is fibrous in nature and relatively indigestible. As feed, it is most valuable to ruminants because of their ability to digest cellulose. Roughage is normally dry and includes cereal crop residues Terminologies Taint: Abnormal, usually unpleasant, odour or taste of food. Tricarboxylic acid (TCA) cycle: Also called the Krebs cycle or the citric acid cycle, a series of reactions in which the carbon of citric acid is converted to CO2. This metabolic pathway is especially associated with the cristae in the matrix of the mitochondrion Urea: A nitrogenous end-product of amino acid catabolism, CO·(NH2) 2, excreted in urine. Volatile fatty acids (VFAs):Weak organic acids with short chain lengths, most commonly acetic, propionic and butyric acids Terminologies Ration: refers to the daily supply of food ACTIVITY Group yourselves into 6 groups each with 5 members. Submit ¼ sheet of paper indicating your group members Random pick of numbers Report topics 1. The role of water 2. The role of carbohydrates 3. The role of lipids 4. The role of proteins 5. The role of minerals 6. The role of vitamins Pointers for content Classification and Structure Importance Functions Metabolism ( from absorption to excretion) Processes involved in monogastrics, ruminants and poulry  others: any additional you want to add Possible References: Basic animal nutrition and feeding by Pond et al. A Guide to the Principles of Animal Nutrition by Cherian Gita Animal Nutrition by McDonald Animal Nutrition From theory to practice by Hynd Philip Among others…. You can use any references so long as it can help you expand and elucidate your topics. Get in Touch WithusUs Send a message or visit us City of Batac, Ilocos Norte, Philippines (63) 77-600-0459 [email protected] Follow us for updates facebook.com/MMSUofficial www.mmsu.edu.ph