Animal Nutrition Flashcards by Ullyses Encinares

Major Classes of Nutrients

Water
carbohydrates
Protein
Lipid
Minerals
Vitamins

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Metabolism

Absorptive State
Post Absorptive State
Energy Needs during Exercise
Energy Needs during exercise
Blood glucose in ruminants
Ketosis

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Factors responsible for efficient animal production

Genetic potential of animals
Nutritional status of animals
3.Management

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The Science of feed preparation and feeding

Animal Nutrition

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Food Constituents which is released by digestion from their combination in food and absorbed from the digestive tract, or are the products of the metabolism of these constituents in the digestive tract.

Nutrients

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Three Metabolic Functions of Nutrients

-provide RAW MATERIALS for the synthesis of body tissue ands and product
-provide the ENERGY needed for synthesis and basic life processes
-Regulate and facilitate the METABOLSIM OF OTHER NUTRIENTS

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Food of animals comprising of any naturally occurring ingredient or material fed to animals for the purpose of sustaining growth and development

Feed (Feed stuff)

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regulated selection of a feed ingredient or mixture of ingredients including water which is consumed by animals on a prescribed schedule

Diet

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Any of the feed items that a mixture is made of

Ingredients

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Ingredient or a combination of ingredients added to the basic feed mixture for specific purpose

Additives

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A fixed amount of feed for one animal, fed on a definite period, usually for a 24-hour period

Ration

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the ration which provide an animal with the proper amount, proportion and variety of all the required nutrients to keep the animal in its form to perform best in respect of production and health

Balanced Ration

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A single feed mixture which has all of the dietary essentials except water for a given class of livestock

Complete Ration

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The gain in weight in Kg or one lb of feed.
feeds -> Weight

Feed Conversion Efficiency (FCE)

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The amount of feed in kg/lb to produce 1 kg or 1 lb of weight gain

Feed Conversion Ratio (FCR)

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-Unit of Measurement used for calculating the amount of energy produced by various foods
-heat needed to raise the temperature of 1 gram of water by 1 degree

Calorie

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Poor Quality feeds containing lesser amount of total digestible nutrients (TDN) or more than 35% cell wall constituent and more than 18% of crude fiber

Forage/Roughage

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Forage/roughage
< total amount digestible nutrient
> 35% cell wall constituent
>18% crude fiber

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Contains little amount (less than 18%) of crude fiber and more than 60% total digestible nutrient

Concentrate

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Cheapest and most abundant nutrient

Water

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Essential constituent of the animal body

Water

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essential part of foodstuff makes the food soft and palatable

Water

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Functions of water

-Regulate body temperature
-absorption and transportation
-excretion of waste product
-act as solvent for nutrients
-help maintain acid-base balance
-act as cushion

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Consumed by animals from outside outside sources

Drinking water

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Moisture content of all the feeds supplies the water requirement of the animals

Feeds

It is the water, which is produced due to metabolism of nutrients

Metabolic/Oxidation water

The water which is combined with the constituent of protoplasm by either physical or chemical means

Bound water

increased environmental temperature and humidity enhanced the water requirement

Environment

High fibrous diet like dry roughages increases water requirement than less fibrous diet. Salt and Uric acid excretion requires more water

Dietary factor

Age stage of growth, level of production, activity, health condition and pregnancy has a direct effect on water requirement

Animal factor

Serves as both structural and reserve material in the plant

Carbohydrates

present in animal body is also known as animal starch or glycogen

Carbohydrates

called nitrogen free extract (NFE) and include simple sugar starch and hemicellulose, which are easily digestible in the body

Soluble carbohydrates

Include hard fibrous substance like crude fiber, cellulose and lignin

Insoluble Carbohydrates

major source of energy in animal body

Carbohydrates

essential component of milk as lactose

carbohydrates

stored as glycogen excess of this is converted into fat and stored in the fat depot

Carbohydrates

Helpful in absorbing Ca and P in younger animal

Carbohydrates

Help secrete Digestive juice in GIT

carbohydrates

Provide suitable environment for growth of protozoa and rumen bacteria

Carbohydrates

Helps in peristaltic movement of food

carbohydrates

Help maintain glucose level of plasma

Carbohydrates

Play a key role in the metabolism of amino acids and fatty acids

Carbohydrates

carbohydrates which contain less than ten monosaccharides residues and are divided into two groups

Sugars

Simplest sugar divided into subgroups depending upon the number of carbon atoms present in the molecule e.g triose (C2H6O3) Tetroses (C4H8O4) Pentose (C5H10O5) Hexoses (C6H12O6`)

Monosaccharides

Component of hemicellulose and gum and present in silage

L-arabinose

Form the main chain in grass hemicellulose

D-Xylose

Constituent o f RNA and it is also a component of several vitamins and coenzymes

D-ribose

Occurs in plant, fruits, honey, blood, and other body fluid, major component of many oligosaccharides

D-Glucose

Occurs free in green leaves, fruit and honey

D-glucose

Found naturally in fruits fruits

D-Mannose

Constituent of disaccharide lactose

Galactose

Di, tri ,tetra or polysaccharides containing 2, 3, 4 and large number of simple sugar molecules respectively

Oligosaccharides

Most frequently occurring oligosaccharides

Disaccharides

Widely distributed in nature and occur in most of the plants

Sucrose

Occurs in milk only as a product of the mammary gland

Lactose

Produced during the hydrolysis of starch and glycogen by dilute acids or enzymes or during the germination of barley

Maltose

A reducing sugar

Cellobiose

tasteless insoluble, amorphous compounds with a high molecular weight.

non-sugar

Polymers of monosaccharides derivatives

Homopolysaccharides

Mixed polysaccharides

Heteropolysaccharides

Reserve materials of most plants

Starch

Reserve in the liver and muscles

Glycogen

Animal starch

Glycogen

Main Carbohydrate storage product in the animal body and plays an essential role in energy metabolism

Glycogen

Intermediate products of hydrolysis of starch and glycogen

Dextrins

It is a glucan and is the most abundant plant constituent: Fermented in the rumen by the microbial enzymes and produces volatile fatty acids e.g Acetic acid, propionic acid and butyric acids

Cellulose

Reserve material in roots, stems, leaves, and seeds; e.g Insulin

Fructosans

Occur in cell wall of the plants ; Component of palm seeds, clovers and luceme

Galactans and Mannans

Found in peel of citous fruits, sugar, beet pulp, pecnitic acid posses gelling properties

Pactin

Major constituent of exoskeleton of insects and crustaceans

Chitin

Plant component; are much less resistant to chemical agents than cellulose

Hemicellulose

May arise as natural exudates from bark and leaves

Gum Arabic

Sulphated Polysaccharides found as constituent of seaweeds and in mammalian tissues

Agar

An anticoagulant, occur in blood, liver and lung

Heparin

Present in the skin, Synovial fluid and umbilical cord; viscous and play an important role in the lubrication of joint

Hyaluronic Acid

Woody parts of plants contain a complex indigestible substance; considered to be indigestible by the animals and is responsible for poor digestion of wheat straw and paddy straw

Lignin

If particle size is reduced, then digestibilty will be increased because of increase in surface area for digestion.

Particle Size

Soluble Starch is more digestible

Form of starch

it improves the digestibility of starch by breaking down the cell wall

processing

if fiber content is increased more than a level, it reduces the digestibility of of carbohydrates

Fiber Content

Presence of enzyme inhibitor like saponin, tannins, etc. reduces the digestibility of starch

Enzyme inhibitors

If number of microbe is more, digestibility of crude fiber increase. If cellulolytic bacteria are there, cellulose digestion is more.

No. and type of microbes present in rumen

If hemicellulose is more, digestibility of crude fiber is more

Relative proportion of fiber component

Increased protein level in diet stimulates microbial growth and improves digestibility of crude fiber

Protein content in diet

Increased fat content in diet gives a proactive layer on feed particles, depress the fiber digestibility

Fat content in diet

Represent the soluble carbohydrates in feed i.e starch which is a more available source of energy

Nitrogen Free Extract (NFE)

Stimulates digestion of crude fiber because they supply vitamins and some non specific factors required for microbial growth

Supplementation of green forages

This process glycogen, glucose, galactose, and fructose are broke down to pyruvic acid and lactic acid in the absence of molecular oxygen

Glycolysis

Conversion of the two pyruvic acid molecules into two molecules of acetyl conenzyme (Acetyl CoA)

Tricarboxylic Acid Cycle

Glycogen synthesis from simple sugars in the body tissues

Glycogenesis

Glucose, Galactose, fructose and mannose are readily converted to glycogen by various stages in which various enzyme systems

Glycogenesis

Similarly the process of degradation of glycogen to glucose-1-phospte

Glycogenolysis

Lactose is formed by condensation of one glucose and one galactose molecule

Lactose synthesis

-When the carbohydrate intake exceeds the requirement of the body

Fat synthesis from glucose

for energy purposes, sugar is transformed into fat

Fat synthesis from glucose

it involves the synthesis of two components, fatty acid and glycerol, which combine with each other to give fat

Fat synthesis from glucose

-Complex organic nitrogenous compounds made up of amino acids --all proteins contain C, H, O, N and generally S, many contains P

Protein

what are the classifications of Amino Acids based on structure

Aliphatic Aromatic Heterocyclic

arginine

Essential

Alanine

Non essential

Histidine

Essential

Isoleucine

Essential

Leucine

Essential

Lysine

Essential

Methionine

Essential

Phenylalanine

Essential

Threonine

Essential

Tryptophan

Essential

Valine

Essential

Aspartic Acids

Non Essential

Citrulline

Non Essential

Glutamic acid

Non Essential

Glycine

Non Essential

Proline

Non Essential

Hydroxyproline

Non Essential

Serine

Non Essential

Tyrosine

Non Essential

-Proteins that are insoluble and very resistant to animal digestive enzymes -composed of elongated filamentous chains which are joined together by cross linkages e.g collagen, elastin, and keratins

Fibrous Proteins

Include all the enzymes, antigens and hormones that are protein e.g Albumin, Globulin, Histones

Globular Proteins

Class of proteins includes those substances formed from simple and conjugated proteins

Derived Protein

Main function is to supply energy to the animal body

Lipids

Reserved source of energy

Lipids

Converted into fatty acids and glycerol so they provide essential fatty acids (Linoleic, arachidonic and linolenic)

Lipids

help in absorbtion of Ca and P

Lipids

Long chain organic acids having usually from 4 to 30 carbon atoms, they have a single carboxyl group and a long non-polar hydrocarbon tail which gives most lipids their hydrophobic and oily or greasy nature

Fatty Acids

Same general structure and chemical properties but different physical characteristics -Triglyceride

Fats and Oils

Required in relatively large amount and in most of cases they are used in the synthesis of structural tissues Concentration in expressed in term of percentage (%) Important major elements are Ca, P, Mg, Na, K, Cl, and S

Macro Elements (Major Elements)

Required in trace amounts and usually function as activators or usually function as activators or as a component of enzyme system

Micro elements (Minor elements or trace elements)

Minerals which have been proved to have a metabolic role in the animal body

Essential Mineral Elements

Most of mineral elements are simply component of animal tissues since they are present in the diet and are considered to be non-essential, as they do not play any essential metabolic role in the plant or animal body

Non-essential mineral elements

With P, serve as the major structural elements of skeletal tissue with more than 99% of the total body calcium being found in the bone and teeth

Calcium

deficiency of calcium, Phosphorus; Occurs in young growing animals

Rickets

Deficiency of calcium, Phosphorus; Occur in adult animals

Osteomalacia

Characterized by a decreased bone mass

Osteoporosis

Parturient Paresis; calcium tetany

Milk Fever

Major portion i the animal body is distributed in the bone

Phosphorus

Causes Pica if deficient

Phosphorus

Play important role in activating various enzymes such as phosphate transferases, decarboxylases and acyltransferases

Magnesium

referred as lactation tetany or wheat pasture poisoning

Magnesium Tetany in Adult Animals (Grass staggers, Grass tetany)

Found in body Fluids and muscles of the body

Sodium

Results in loss of appetite, general debility/ weakness, stoppage of growth and development, fall of body temperature, neuromuscular disturbances and loss of milk production in lactating animals

Deficiency of sodium