1. Animal Nutrition

2. Need for Nourishment body processes require the use of energy
obtained from ingested food or stored fat
animal must have food to store energy in fat cells

3. Need for Nourishment
animals spend most of their time in search of food
maintenance ration must be met first

4. Need for Nourishment
wild animals eat a variety of foods to obtain proper nutrients
agricultural animals depend on the producer to provide balanced a ration

5. Feedstuff
one component of a feed ration
not normally fed by itself

6. Nutrients
Water
Protein
Carbohydrates
Fat

7. Nutrients
fiber
vitamins
minerals

8. Metabolism
all the chemical and physical processes that take place in the body

9. Metabolism anabolism - metabolism that builds tissue
catabolism - metabolism that breaks down materials

10. Water most abundant compound in the world
animals must have frequent intakes of water to remain alive

11. Water provides basis for all of the fluid of the animals body
bloodstream requires liquid for circulation

12. Water
digestion requires moisture for breakdown of nutrients and movement of feed
needed to produce milk

13. Water provides cells with pressure to allow them to hold their shape
helps body to maintain constant temperature

14. Water flushes the animal’s body of waste and toxic materials
a loss of 20% of body water will result in death

15. Water
animals generally need about three pounds of water for every pound of solid feed they consume

16. Protein largest and most costly part of the ration
composed of amino acids

17. Protein
building blocks of life
tissue development
muscle production

18. Protein enzymes are composed of protein
protein can be used to supply energy

19. Protein some animals need more protein than others young animals
lactating (milk producing) animals

20. Protein twenty three amino acids ten essential thirteen nonessential
Lysine, methionine, tryptophan etc.
Esp. required in the diet for non-ruminants
thirteen nonessential

21. Protein
balancing rations is based on the amino acid content more for non-ruminants

22. Protein crude protein content total amount of protein in a feed
Feed analysis - calculated by multiplying nitrogen content percentage times 6.25
Digestible protein

23. Protein Digestible protein
the protein in a feed that can be digested and used by the animal
usually about 50-80% of crude protein

24. Protein protein sources animal slaughterhouse by products
dried fish meal

25. Protein plant superior to animal sources cottonseed meal
soybean meal, linseed meal
peanut meal, corn gluten meal

26. Feeding Livestock for Energy
Calorie, (cal)- the amount of heat energy required to raise the temperature of one gram of water one degree C
Kilocalorie, 1,000 calories.

27. ENERGY
Gross Energy (GE)- the total amount of heat released when a substance is completely oxidized in a bomb calorimeter.
Digestible Energy (DE)- The gross energy of feed consumed minus the gross energy excreted in the feces.

28. Energy cont.
Metabolizable Energy (ME)- The gross energy of the feed minus the energy in the feces, urine, and gaseous product of digestion.
Net Energy, (NE)- the metabolizable energy minus the heat increment. Used for growth, maintenance, production, work, fetal development and heat production.

29. Energy cont.
Carbohydrates found in plants include starch, sugars, hemicellulose, cellulose, pectin's, gums, & lignin.Sugars are the most easily digested while cellulose and lignin are more difficult.
75% of all the dry matter in plants is carbohydrates.

30. Functions of Energy
Energy nutrients are needed for the maintenance of life in the animal.
Maintains basal metabolism.
Basal metabolism is defined as the heat production of the animal while it is at rest and not digesting food.
Beating of the heart, maintenance of blood pressure, transmission of nerve impulses, breathing and work of other internal organs.

31. Functions of Energy
When animals are on full feed they seldom reach lower critical temperature unless the weather is extremely cold.
It is only after all the maintenance needs of the animals are met that energy nutrients can be used for growth or production.
Fattening livestock requires a large amount of energy nutrients.
Energy not used for other needs is deposited as fats within the body tissues.
The deposition of fats makes the meat tender,juicy and gives it a better flavor.

32. Carbohydrates main source of energy
compounds of carbon, hydrogen and oxygen
include sugars, starches and cellulose

33. Carbohydrates types of sugars monosaccharides - simple sugars glucose
fructose, galactose

34. Carbohydrates
disaccharides - complex sugars
sucrose
lactose

35. Carbohydrates
Organic compounds made of carbon,( C ), Hydrogen (H), & Oxygen (O).
Each C2H2O molecule is made up of 40% C, 7% H and 53% O2.
Carbohydrates found in plants include starch, sugars, hemicellulose, cellulose, pectin's, gums, & lignin.Sugars are the most easily digested while cellulose and lignin are more difficult.
Carbohydrates in the feed are changed to simpler forms.

36. Carbohydrates 75% of all the dry matter in plants is carbohydrates.
More easily digested forms of carbohydrates are generally found stored in the seeds, roots and tubers of the plant.
Hemicellulose and cellulose are converted to glucose.
Because hemicellulose and cellulose require more energy, they are less efficient sources of energy for the animal.

37. Carbohydrates Starch is made up of many molecules of glucose.
Grains have a high feeding value because the starch is easily digested.
Ruminant animals because of bacterial action in the Rumen can utilize large portions of coarse roughage.
Non-ruminants have less ability to utilize energy from fiber.
The young of all species require more easily digested feeds.

38. Sources of Energy Concentrates
A major source of energy nutrients is the grains and grain byproduct.
These feeds are called energy concentrates or basal feeds when their crude protein is less than 18% in the air-dry state.

39. Carbohydrates almost all come from plants generally found in grain
Corn
Oats
Milo/Sorghum grain
Wheat and barley

40. Shelled Corn One of the highest energy feeds available.
The most widely grown and used feed grain crop.
Corn produces more #’s of TDN/acre than any other.
It is an economical and superior source of energy.
Consideration must be given to amount to feed, frequency and combinations with other feeds, in order to get the most efficient use of this high energy feed source without causing digestive problems.

41. Grain Sorghum
There are many varieties, milo, kafir and various hybrids.
Smaller than shelled corn and may replace up to 100% of the corn in a feedlot ration.
Generally rolled or ground when included in a ration.

42. Wheat
High in both energy and protein it is generally not used in livestock rations because of the high value as a small grain crop on the cash market.
Wheat is similar to corn in composition and feeding value.
If and when it is used in a ration it is included at low levels in a mix with other grains because it is rapidly digested and may cause digestive disturbances.

43. Oats About 85% of the energy of shelled corn.
Higher in crude protein than shelled corn and add fiber and bulk to the ration.
Help the rumen maintain bacterial and protozoa function.
Not a good fattening feed but are used extensively in rations for horses, young growing stock, show stock and breeding animals.
Usually fed rolled, crimped or ground.

44. Barley
Almost equal to corn in energy value, but lies between corn and oats in fiber content.
Used in a ration in a manner similar to oats.
Barley may replace up to 50 % of the corn in rations for fattening animals.
The grain content of the ration may be decreased by 10 % if barley replaces all of the corn.
To improve palatability it is usually steam rolled, crimped or coarsely ground.

45. Sources of Energy/Forages
Forages (roughages) can supply some of the energy needs in the livestock ration, although they are not as concentrated a source of energy as the grains.
Value of forages for livestock feed is highly dependent on time of harvesting.

46. Sources as forages
As forage plants mature, the crude fiber content (cellulose and lignin) increases, which lowers the digestibility of the feed.
When forages are harvested as silage, more of the nutritional value of the plant is preserved.

47. Pastures Properly managed pastures can be a good source of nutrients.
Rotating and fertilizing pastures to get the best yield and nutritional value.
Quality of pasture must be closely watched and supplemented with good quality stored forages when necessary.

48. Sources of Energy Byproducts
These include the following:
Dried citrus pulp.
Dried beet pulp.
Potato meal.
Dried sweet potatoes.
Cotton seed hulls.
Beet tops.

49. Sources of Energy---Molasses
Common types of molasses are cane or blackstrap, beet, citrus and wood.
Molasses is used in rations for cattle, sheep and horses but is seldom used in swine rations, because it causes scouring.
Improves palatability, aids rumen microbial activity, reduces dust and serves as a binder when feeds are pelleted.
Molasses is usually limited to not more than 10-15% of the ration.

50. Dried Beet Pulp
Primarily used in dairy cattle rations but is occasionally used in rations for horse, beef and sheep.
Adds bulk to rations.
Makes rations more palatable, mild laxative.
Should not replace more than 20% of the grain in a ration.

51. Fats group of organic compounds known as lipids
found in plants and animals
provide and store energy

52. Fats
essential fatty acids: necessary for production of some hormones and hormone like substances

53. Fats
most important sources are the grains that contain oil

54. Lipids (fats & oils) Lipids are 77% C, 12% H & 11% O.
Because there is more carbon and hydrogen and less oxygen in the molecule, lipids supply approximately 2.25 times as much energy as an equal weight of carbohydrates.
Lipids are classified as simple, compound and derived.
Simple lipids are true fat and waxes.

55. Lipids
Compound lipids are esters, which contain groups in addition to an alcohol and fatty acid.
Derived lipids are from simple or compound lipids, separated by hydrolysis.
Fatty acids are either saturated or unsaturated.

56. Lipids
Fats are used to raise the energy level of the diet and/or improve the flavor, texture and palatability of the feed.
Rations for adult ruminant animals should contain no more than 3-5% fat and 15-20% fat for nonruminants.

57. Sources of Energy---Fats
A byproduct of packing plants, and poultry processing plants.
Commercial feed mixes will contain 1-7% animal fat.
Animal fat in the feed reduces the dustiness of the feed.
Often treated with antioxidants to prevent the feed from becoming rancid in storage.
Beef and dairy rations can contain up to 5% while swine rations may have up to 20%.

58. Effects of Energy Deficiency
Slow growth of young.
A delay in the onset of puberty.
A decrease in milk yield in lactating females.
A shortened lactation period.
A Loss in body weight.
Several kinds of reproductive problems including reduced fertility and delayed estrus.

59. Effects of Energy Deficiency
In sheep, a reduction in wool quantity and quality.
A higher mortality rate.
A lowered resistance to disease.
Weakness, generally poor condition, and unthrifty appearance.
Hypoglycemia.
A loss of subcutaneous fat.
A reduction in levels of blood glucose, calcium, and sodium.

60. Minerals
inorganic
have role in providing structural support for the animal
bones (calcium and phosphorous)

61. Minerals egg shells (calcium) DiCalcium Phosphate
other essential needs provided by minerals
aid in construction of muscles, blood cells, internal organs and enzymes

62. Minerals mineral elements required macro – 7 micro – 9
Ca, P, K, Mg etc.
micro – 9
Fe, Se, Mn, Cu, etc.

63. Minerals usually added to feed in their chemical form
often fed free choice
mineral ox or trough
salt block or loose

64. Vitamins considered micronutrients
essential for the development of normal body processes

65. Vitamins
health
growth
production
reproduction

66. Vitamins
provides animal with ability to fight stress, disease, and to maintain good health

67. Vitamin A
fat soluble
converted from beta carotene

68. Vitamin D fat soluble depends on ultraviolet light for synthesis
can be made commercially from irradiated yeast

69. Vitamin E
fat soluble
found in several forms of the organic compound tocopherol

70. Vitamin K fat soluble utilized to form the enzyme prothrombin
synthesized in rumen and monogastric intestinal tract

71. B Vitamins Water soluble thiamine: coenzyme in energy metabolism
riboflavin: part of two coenzymes that function in energy and protein metabolism

72. Vitamins pantothenic acid: component of coenzyme A
niacin: involved in metabolism of far, carbs and proteins

73. Vitamins pyridoxine: coenzyme component
biotin: part of enzyme involved in fatty acid synthesis

74. Vitamins folic acid: needed in body cell metabolism
choline: component of fats and nerve tissues
needed at greater levels than other vitamins

75. Vitamins B12: coenzyme in several metabolic reactions
essential part of red blood cell maturation

76. Vitamins
C: essential in the formation of collagen

77. Digestion nutrients are converted to a form that the cells can use
nutrients are transported by digestive system
Reduction of particle size

78. Digestion gastrointestinal tract
organs that make up the digestive system
also referred to as the alimentary canal

79. Digestion
Digestion is breaking feed down into simple substances that can be absorbed by the body.
Digestion occurs when feeds are broken up mechanically and acted upon by enzymes and other digestive juices.
Most absorption of nutrients after digestion takes place in the small intestine, although some absorption occurs in the rumen.

80. Absorption of Nutrients
Villi are small cone-shaped projection on the wall of the small intestine. Each villi contains a network of blood capillaries through which nutrients enter the blood stream.
Protein is converted to amino acids.
Starches and sugars are converted to glucose, fructose and galactose.
Crude fiber is converted to short chained fatty acids or glucose by digestion.
These nutrients pass into the blood capillaries by osmosis through the semi permeable membranes.

81. Absorption of Nutrients
The two methods of absorption are diffusion and active transport.
Diffusion is the movement of molecules from an area of high concentration to one of low concentration.
Active transport is the movement of molecules from one area to another requiring the expenditure of energy.
Amino acids and glucose move by active transport.

82. Nutrient Transport
Nutrients in the water soluble form, are primarily carried by the blood in the animals body from where they are absorbed to where they are utilized.
Nutrients are used for maintenance, oxidation provides hear for body temperature and movement.
Nutrients are also used for growth and fattening, fetal development and work.

83. Monogastric system has only one compartment to the stomach
process goes through the:
mouth
esophagus

87. Monogastric system stomach small intestine: duodenum, jejunum, ileum
Major site of nutrient absorption

88. Monogastric system
large intestine: cecum, colon, rectum

89. Monogastric system
humans
dogs
cats
horses

90. Ruminant system multicompartment stomach
ruminant animals are often called “cud chewers”
no upper front teeth in ruminant mouth

91. Ruminant system no enzymes in the saliva examples of ruminant animals:
cows, sheep, goats

93. Rumen Compartments
Reticulum
has appearance of a honeycomb

94. Reticulum
traps dangerous objects and prevents them from proceeding through the rest of the tract.
Called hardware disease: cow eats wire, nails, staples

95. Reticulum
stores, sorts, and moves feed back to the esophagus for regurgitation (throwing up)

96. Rumen
functions as a storage vat
food is soaked, mixed, and fermented

97. Rumen some absorption of nutrients
some breakdown of feed through microbial action

98. Omasum
grinds roughage

99. Abomasum only true stomach
functions similarly to a monogastric stomach

101. Feed Quality Quality of feed affects its value for animal nutrition.
Quality factors include palatability and nutrient content.
Improper harvesting or handling will reduce quality.
Palatability refers to how well the animal will accept feed.

102. Feed Composition Basis
All feeds contain moisture, depending upon the form fed, time harvested and storage time.
As fed means the data is calculated on the basis of the average amount of moisture found in the feed as it is used on the ranch.
100% dry matter basis means that the data presented is calculated on the basis of all the moisture removed from the feed.