Feeding Plans Flashcards
What are the considerations of a feeding plan?
• Feed items and ingredients
• Comparison of wet and dry diets
• Quality of food
• Energy value of different food
• Gross, digestible and metabolisable energy
• Resting energy requirements
• Portion sizes of different foods to meet requirements
What is included in feed items and ingredients?
• Feeding plans MUST include details of 1.Fresh water provision
2.How food is delivered
3.Ingredients
4.Supplements
5.How food will be stored
What is dry matter basis?
• Gives a representation of the mass of nutrients ignoring the moisture content
• Moisture can affect the percentage of nutrients
• Allows fair comparison of dry and wet feeds nutritional quality
What is dry matter basis calculation?
Quantity/100- moisture x 100
What is the quality of food?
• Quality = how nutritionally valuable it is • Commercial feed: detailed and accurate
nutritional info is provided
• Homemade diets/homegrown crops: need method of assessing nutrition
What is basal metabolic rate(BMR)?
energy needed to run basic functions (does not account for movement or digestion)
What is resting energy requirements(RER)?
how much energy is needed at rest
• RER = (weight in kg x 30) + 70
How to calculate rations of foods to meet requirements?
• Calculate the energy (calories) in a portion of animal feed
• Calculate the resting energy requirement of a certain animal
• We can use this to work out how much of a particular feed to feed an animal each day
What is the average voluntary food intake?
• Alternative way to calculate portion size
• Weight of feed eaten by an animal/s during a given period of time (during which they have free access to food)
• Given as % of body weight
What are the different life stages/ nutritional disorders?
• Juvenile
• Adult
• Geriatric
• Breeding/pregnancy/lactation
• Working
• Malnutrition
• Specialist veterinary diets e.g.
diabetes
• Recuperation from illness
• Different lifestyles/medical conditions will have different nutritional needs than the ‘average adult’
• Use the following guidelines to alter the RER depending on condition
What is the gross energy(GE)?
total energy in food
What is the digestible energy(DE)?
the amount of energy the body digests
Digestible Energy = GE – energy lost in faeces
What is metabolisable energy(ME)?
DE – energy producing urine and gas
• Actual energy that is used by the body, ignoring the energy used to produce urine and gas
What are typical constituents found on labels?
• Protein, fat, fibre, ash, vitamins and minerals
• Carbohydrate – not normally on label
• Each contains certain amount of metabolisable energy
• Protein = 3.5 kcal per gram
• Fat = 8.5 kcal per gram
• Carbohydrate = 3.5 kcal per gram
• All others = 0 kcal per gram
What is needed in a record card?
include:
1. Consumption of food and water
2. Health status
3. Condition
4. Frequency and turbidity (cloudiness) of urination
5. Frequency and consistency of defecation
6. Costs of feeding against budget and different food types
