Please I need someone to help me in this

5/14/2015

1

Introduction to Animal Nutrition

ANS 121

Introduction to Animal Science

Animal Science and Animal Nutrition

We spend much time on nutrition or Feeds and Feeding

600X106 metric tons/year

Major cost in animal production Finishing Cattle 70% Milk 55% Feeding Lambs 50% Poultry 75% Pork 65 – 75%

Nutrition makes other advances work

Breeding

Reproduction

Management

Proper Nutrition required to reach

genetic potential

Feed Production In US ~30% of land devoted to

Pasture and Range

Livestock feeds Pasture and Grazing 40% Corn 24% Hay 12% Protein Feeds 9% Grains 8% Silage 5% Other 2%

5/14/2015

2

Feeding Strategies

Some primary feeding strategies in animals

*Herbivores – Plant eaters

Carnivores – Flesh eaters

*Omnivores – Plant and flesh eaters

Insectivores – Insect eaters

Strategies determined by digestive anatomy, ecology, feeding ability, etc.

Digestive Systems

4 primary types in Livestock Monogastric (1 stomach)

Swine and Poultry Pseudo-ruminants

Horse Polygastric (>1 stomach)

Ruminants (Cows, Sheep, Goats…)

Monogastric Swine, dog, monkey, human

Limited capacity Chemical digestion is primary Limited microbial action Little or no fiber digestion

5/14/2015

3

Monogastric Birds

Crop

Glandular Stomach

Gizzard

Short SI

Paired Ceca

Short LI

Rapid passing time

Pseudo-ruminant Horse, Rabbit, Guinea Pig

Single stomach

SI

Large Cecum

LI

Some microbial action

30% cellulose breakdown

Require less and higher quality forages

Require higher dietary nutrients

esp. K and B vitamins, protein

5/14/2015

4

Ruminant Cattle, Sheep, Goats

4 “Stomachs”

Rumen, Reticulum

Omasum, Abomasum

Much Volume 9X human

Microbes

4 Compartments in the Rumen

Rumen Largest compartment Several sacs. 25 gallons or more Storage or holding vat Fermentation of feed - volatile fatty acids Absorbs VFA

Reticulum Pouch-like structure The tissues resemble a honeycomb. Separate from rumen by a fold of tissue

not actually separate compartments

Hardware disease – ingested metal magnet – reduces need for surgery

Omasum. Globe-shaped structure “manyplies” Contains leaves of tissue (like pages in a book). Absorbs water and other

Abomasum True stomach Glandular lining

Hydrochloric acid and digestive enzymes

Comparable to the stomach of the non-ruminant

5/14/2015

5

Rumen microbes Bacteria

>200 species (25 at concentrations >107/mL)

1010 to 1012 cells/mL 99.5% obligate anaerobes

Protozoa large (20-200 microns), unicellular organisms prey on bacteria numbers affected by diet

Fungi digest recalcitrant fiber numbers usually low known only for about 20 years

Ruminant Cattle, Sheep, Goats

Rumen Function

Digestion of fiber 70% (cellulose)

Produce nutrients

Digest microbes for nutrients

Rumination (chewing cud)

Regurgitate and re-chew

1-2 min each bolus, 8+ hrs/day

Reduces particle size to pass from rumen

Fundamental Principle of Nutrition

Nutrient Concentration Intake X = = Nutrient

Nutrient Digestibility Available

Goal

Nutrient Available = Nutrient Required

Nutrient vs. Ingredient

Nutrients are supplied by Ingredients

Protein, Vitamins, Fats, Carbohydrates

Ingredients less important than Nutrients

Corn, Hay, Soybean, Limestone

Problem Ingredients:

Endophyte infected forage in Cattle and Horses

Cottonseed meal for laying chickens

5/14/2015

6

Nutrients

Can’t be used as consumed

Digested - simplest form Absorbed - blood distributed Used for animal and products

Body Milk Eggs Wool

Classes of Ingredients

Concentrates Roughages Seeds of Plants Leaves and Stems

Animal Sources

High energy Moderate energy

Low fiber High fiber

High digestibility Low digestibility

Classes of Nutrients Water

Energy

Carbohydrates

Fats

Protein

Amino Acids

Vitamins

Minerals

Macro

Micro

Additives

Primary Balance

Ruminants Protein : Energy

Monogastrics Balanced Diet

Proper level of all required nutrients

5/14/2015

7

Water Livestock – 71-73% Water – Constant

Water’s function as a nutrient Aids in digestion

Transport

Waste Extraction

Temperature Regulation

Cell Shape

Source of Water for Livestock

Actively drink water

Dew on pasture grass

Water in feed

As fed vs. dry matter

Metabolic Water

Losses of Water Waste

Urine or Uric Acid

Feces

Metabolism

Lungs

Skin

Production

Milk

Eggs

Energy

Calories

calorie = Energy to heat 1gm water 1 degree C 14.5C to 15.5C

In Nutrition use Kilocalories or Kcal

1kcal = 1000 calories = 1 Calorie

Metric 1kcal = 4184 joules

5/14/2015

8

Energy Determination Bomb Calorimeter

Gross energy

Energy Sources

Carbohydrates

Fats

4kcal/gram

9kcal/gram

Carbohydrates

70 % of DM in Forages

80% of DM in Grains

Primary energy source in animal feeds

Composition

C H2 O

Carbohydrates 3 Forms Monosaccharides

Simple Sugars Pentose 5 carbon sugar Hexose 6 carbon sugar

Glucose

Fructose Glucose

5/14/2015

9

Carbohydrates 3 Forms Disaccharides

2 monos bound together Lactose, maltose, sucrose, Cellabiose

Sucrose Lactose

Carbohydrates 3 Forms Polysaccharides

Multiple bound sugars Starch Glycogen Cellulose

Starch Amylose (chains of 1000’s)

Glycogen glucose storage

Digestion of Carbohydrates

All bonds broken to single sugar Only monosaccharides are absorbed

Primary Enzyme – Amylase

Saliva

Pancreas

Absorbed in SI

Digestion of Cellulose

Rumen Microbes required to break Bonds Cellulase

Animal enzymes can break these bonds

Amylase

5/14/2015

10

Volatile Fatty Acids

Butyric Propionic Acetic

Rumen – Digestion of Cellulose Practical Energy Feeding For the correct fatty acid

Feed Lot – 90% grain High energy Dairy – 50% grain Lower energy

Proprionic Acid – Body Fat Acetic and Butyric – Milk Fat

Forage CHO -> Milk Grain CHO -> Body Fat

Therefore: Beef need grain CHO for fat Dairy needs forage CHO for milk

Lignin

As plants age Stems and Leaves increase in Lignin

Secondary cell wall

Reduces digestibility

Therefore old plants provide less energy

Fats - Lipids

Insoluble in Water

Need organic solvent

Digested by

Bile from liver

Lipase from Pancreas

5/14/2015

11

Fatty Acids

Essential vs. Non-essential

Only Linoleic is Essential

New interest in Linolenic acid

Fat Fatty Acids

Saturated Solid at Room Temp Animal Fat

Coconut Oil Palm Oil

Unsaturated Liquid at Room Temp Corn oil

Soybean oil Etc.

Fatty Acids

Palmitic Acid 16:0

Stearic Acid 18:0

Oleic Acid 18:1

5/14/2015

12

Fatty Acids

Linoleic Acid 18:2

Linolenic Acid 18:3

Omega-3

Fat vs Fatty Acids

Fat is glycerol bound to Fatty Acids

Glycerol Triglyceride = Fat

Fatty Acid

Trans – Fat

Orientation of the hydrogen atoms on either side of a double bond

Artificial shape

Crude Protein Amino Acids

Protein

Protein Two ways to calculate

Energy - “Fire” to run the organism

Protein - Nitrogen for building

Complex compound, Chain of Amino Acids C; O; H; N; S

Myoglobin

5/14/2015

13

Protein

Combine with other nutrients Lipoprotein - Fats Glycoprotein - Carbos

Lipoprotein - Fats Glycoprotein - Carbos

Crude Protein Total Protein - Lipo, glyco, AA

Nutrients

Two ways to calculate protein

Digestion - Protein Amino Acids

16

9

7

28

44

Corn

SBOM

Want 16%

35

Corn = 9%

SBOM = 44%

7/35= .2 (20%)

28/35= .8 (80%)

Nutrients

Amino Acids as % of diet

AA are Nitrogen Compounds (~20)

Nutrients

Essential Amino Acids

Can’t be synthesize Required in diet

Certain ratios At the same time

5/14/2015

14

Minerals

Protein supplies most of the common elements

Other elements (metals) also required

Minerals

2 Groups of minerals

Macro and Micro

Macro Minerals >100ppm (mg/kg) in diet

Micro Minerals <100 ppm (mg/kg) in diet Trace minerals

Less than requirement in diet Poor growth, Poor performance Abnormalities, Death

More known due to research on purified diets

Most are not practical problems

Macro Minerals

Ca, P, Mg Bone ash, Milk, Egg Shells

Ca - P must be in proper ratio

P - Energy metabolism

Mg - Enzyme co-factor

5/14/2015

15

Macro Minerals

Na, K, Cl Principle Inorganic ions of body fluids

Acid-base balance Water retention

Na - outside to inside cell, lymph, blood, extracelluar

K - Inside cells

Cl - HCl in gut for digestion

Micro Minerals

Catalysts for enzymes Some important trace minerals

Mn - Perosis Zn – bone, fur and feathers Se – Muscle function I – Thyroid Function (goiter)

Minerals

Sources of Minerals

Grains and other typical feedstuffs

Ca and P Meat and Bone, Limestone, DiCalP

Na and Cl and I Table salt (iodized or trace mineral)

Added to concentrates, or Lick block Others

Trace Mineral Pre mix

Vitamins Diverse group of Compounds

What is a Vitamin

Classification requirements

Organic

Usually not synthesized Small amounts needed Not a structural member Co-enzyme, regulator, or factor

5/14/2015

16

Vitamins required by monogastrics

13 required

2 classes of Vitamins

Fat Soluble A, D, E, K

Water Soluble B-Complex

B1, Thiamin; B2, Riboflavin; Nicotinic Acid (Niacin) B6, Pyridoxine; Pantothenic acid; Biotin; Folicin (Folic Acid); B12; Choline*.

Vitamin C not required

Vitamin action

Vit A Retinol Maintains epithelial tissue

Vision

Low or lacking in diet

poor production

poor health

mucus membrane problems

Vitamin action

Vit D Cholecalciferol

Absorption and deposition of Ca

Low or lacking in diet

Rickets

Not required if in sunlight

UV Skin Vitamin D Inside mgt Vit D required

Forms of Vit D D D2 D3

Vitamin action

Vit E Nervous and Muscular maintenance

Deficiency Encephalomalacia Exudative diathesis Edema Muscular dystrophy

Strong Interaction with Selenium

5/14/2015

17

Vitamin action

Vit K Phytylmenaquinone

Blood Clotting

Vitamin action

B Complex

B1 Thiamine High in Grains

B2 Riboflavin Most commonly deficient in B complex Paralysis Hatchability problems in poultry

B12 Growth

“AMF”

Animal Manure Factor

Feed Additives

Added to feed to:

Control or eliminate disease Increase performance Enhance pigmentation

Antibiotics

Disease control 2 dosage levels

Preventive <100g/ton

Treatment >100g/ton

Growth Promoters Hormones

5/14/2015

18

Diet Formulation Considerations

Ingredients

Cost Availability Toxins Digestion problems

Add enzymes to aid digestion

Least Cost Formulation

Available Ingredients

known nutrient levels

Ingredient Price

Nutrient Requirement

Varies with: age, productive state, market

Computer formulates diet

Least cost formulationLeast Cost Formulation