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Chapter 4: Animal nutrition

What is Nutrition?
Nutrition: the study of food, including: How food nourishes our bodies
Digestion, absorption, utilization, excretion

How food influences our health

Nutrition is a relatively new discipline of science .

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Why is Nutrition Important?

Nutrition contributes to wellness. Wellness: more than absence of
disease Physical, emotional, and spiritual health Active process

Critical components of wellness: Nutrition

Physical activity

Some definitions Anabolism: The building of compounds from small molecules into larger ones. Energy is used for this process to take place. Catabolism: The breakdown of molecules into smaller units. Energy is released in this process. Example: Glucose catabolism results in the release of CO2 and H2O

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Nutritions:
Carbohydrate Vitamins Fat Minerals Protein Water

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1. Carbohydrates:

1. 2.

Immediate energy in the form of GLUCOSE Reserve or stored energy in the form of GLYCOGEN

Carbohydrates include: -Sugars, starches, cellulose (Almost from plants) - Different types of sugars:
Monosacharides (simple sugars) Disaccharides (more complex sugars)

-Monosacharides: glucose (simplest sugar)

Fructose Galactose

Disaccharides : Sucrose (fruits)

Lactose (milk sugar) List some carbohydrate compounds used for agriculture animal????

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2. Fats (lipids)

Provide essential fatty acids (EFA)

Provide concentrated food energy Carry fat soluble vitamins Provide raw materials for synthesis Stimulate appetite, provide satiety Food contains oil is used as fat source by the animals ( grains, corn, soybean....

3. Protein:
Functions: Contains carbon, hydrogen, oxygen and nitrogen atoms. Provide energy: 4 kcal/g Structural component of cells Contributes to blood clotting, fluid balance, vision, cell growth and repair, etc. Composed of amino acids (AAs) Enzymes in the body
Structural units Transport systems Immune constituents Regulatory factors

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Protein:
-Some animals need larger amounts of pro than others - Young, rapidly growing animals need more pro than mature animals - Proteins from: animals ( Carnivores ) or plants (herbivores) or both (Omnivores)

4. Water
- Is most abundant compound in the world - Provides all the fluid of the animals body (blood, digestion) - Is need to produce milk - Allows the cell maintain shape - Constant temperature - Flushing the waste and toxic materials

-More water in: - Animals that working hard and hot weather - Animal producing milk - Nursing period

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5. Vitamins:
-Is micronutrition ( needs in very small amounts) - There are 16 vitamins (B &C is soluble, A,D,K, E are fat soluble) - Vit A: not found in feeds (converted from carotene) Found in: hay, yellow corn, fish, milk, red food Used in ruminants and swine in stress, or low quality of forage -Vit D (sunshine vitamin): - Vit B: mainly function as coenzyme in metabolism (Thiamine, Riboflavin, Pantothenic acid, niacin...) - Vit C: essential in formation of protein collagen (animals can synthesized themself)

6.Minerals:
Small portion but very important: -Providing strutural support: bones,eggshells (by calcium) - Including: 7 macrominerals and 9 microninerals Macrominerals: Ca, Cl, Mg, P, K, Na, S Microminerals: Co, Cu, Fl, Fe, I, Mn, Zn, Sn

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Comparative digestive systems of farm animals

Monogastric digestive system: - Have only one-compartment stomach (pig, horse, dog..) - Begin with mouth, esophagus, stomach, small intestine ( duodenum, jejunum and ileum), large intestine (cecum, colon, rectum)

Ruminant digestive system:

-Have multi compartment stomachs - These animals are often called cud chewers because the regurgitate boluses of feed, consumed earlier, and remasticate (chew) and reswallow. -Stomach has 4 compartments: rumen, reticulum, omasum and abomasum - Reticulum: store and move back to esophagus for regurgitation or to rumen for futher digestion - After materials is reswallowed, moves to rumen ( soaked, mixed, fermented by bacterial - After leaving rumen omasum: grinds roughage - Abomasum (true stomach, glandular): functions as monogastric animals

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