Profitability/Longevity

Articulate how nutrition influences product quality in livestock species

Protein content, fat content, cholesterol, tenderness and juiciness, color and shelf-life, residue free, and food safety

Articulate current trends in animal agriculture and animal protein consumption

Increased competition to supply protein, increased specialization, increased use of technology, tighter margins (profitability)

Define the terms ‘nutrient’ and ‘nutrient requirement’

Nutrient: the fundamental chemical constituents of food

Nutrient Requirement: values which describe an animal’s minimum nutrient needs for maintenance, reproduction, a specified level of growth, a specified level of milk production, a specified level of work, a specified level of wool or hair growth, a specified level of egg production

-Large intestine: cecum and colon; water absorption, fermentation of structural carbohydrates, and bacterial synthesis of Vitamin K and B-Vitamins

-Esophagus and Crop: moistens food, limited fermentation, limited enzymatic digestion

-Proventriculus: secretion of acid and enzyme

-Gizzard (Ventriculus): hydrolytic and enzymatic digestion, particle size reduction

-Small Intestine: pancreatic and gall bladder secretions enter

-Cecum: fermentation

-Large Intestine: relatively small capacity, limited fermentation

-Large Intestine: cecum and colon; water absorption, fermentation

-Rumen: microbial fermentation

-Esophagus: capable of forward and reverse peristalsis

-Reticulum: regurgitation and eructation (burping)

-Omasum: water and electrolyte reabsorption

-Abomasum: gastric stomach

-Small Intestine: pancreatic and gall bladder secretions enter

-Small colon and Rectum: water and electrolyte absorption

-Cecum, Ventral colon, and Dorsal colon: fermentative digestion, volatile fatty acid production and absorption

-Stomach: non-secretory (keeps food from coming back up), mucus secretion, acid and enzyme secretion

-Duodenum: pancreatic and gall bladder secretions enter

-Jejunum and Ileum: nutrient absorption

Be able to articulate the critical differences between each of the aforementioned digestive-tract types and how these effect the animal’s capability to digest various ingredients

Swine and Poultry: grind feed allowing for greater surface area absorption

Horse: health and condition of teeth are very important

Understand the major differences between hydrolytic, enzymatic, and fermentative digestion

Hydrolytic digestion: Decomposition of a chemical compound by reaction with water

Enzymatic digestion: stomach acid

Fermentative digestion: rumen microbes

Pre-gastric fermentation: no availability of microbial cell protein

Post-gastric fermentation: availability of microbial cell protein

Articulate the relative importance of host digestion and microbial fermentation for each of the animal species discussed in class

Pig:

            Host digestion:

            Microbial fermentation: not important

Chicken:

            Host digestion:

            Microbial fermentation: not important

Ruminant:

Host digestion:

            Microbial fermentation: important

Horse:

Host digestion:

            Microbial fermentation: important

Hydrolytic and Enzymatic

Cows and Horses- VFA

Which animal species rely on fermentation to supply a major portion of dietary protein?

Cows

Know how fiber impact general energy utilization in ruminant and monogastric animals?

Ruminant: with low fiber ruminants do not do as well as with high fiber

Monogastric: with low fiber monogastrics do better than with high fiber

Know the energy terms used for diet formulation for various animal species and why they are used

Intake Energy (IE)

↓                  → Fecal Energy (FE)

Digestible Energy (DE)

↓                 → Urinary Energy (UE) and Gaseous Energy (GE)

Metabolizable Energy (ME)

↓                 → Heat Increment (HI)

Net Energy (NE)

 ↓                   ↓

Production   Maintenance

Poultry: Metabolizable Energy (ME)

Horses: Digestible Energy (DE)

Swine: Digestible Energy (DE) or Metabolizable Energy (ME)

Beef cattle and growing dairy heifers: Net Energy for Maintenance (NE_M) and Net Energy for Gain (NE_G)

Lactating dairy cattle: Net Energy for Lactation (NE_L)

Know the characteristics of corn grain

less water required than corn, small hard kernels, fewer mycotoxins than corn, may contain moderate amounts of tannins, bushel weight = 56lbs/bu

Know the characteristics of wheat

higher fiber and lower energy than corn, used in horse, sheep, and show feed for beef and dairy cattle, rolled or ground for all species, bushel weight = 32lbs/bu

closely related to sorghum, more drought tolerant than sorghum, grown in Africa and India, preferred cereal for birds

Wet-milled byproducts: gluten meal, gluten feed (wet or dry form), corn germ meal, other condensed or extracts

Dry-milled byproducts: distiller’s grains (wet or dry form), condensed distiller’s soluble, dried distiller’s grains with soluble [more protein than wet-milled byproducts]

Wheat Bran: outer coating of seed

Wheat Middlings: fine particles of bran, germ, and flour

Wheat Shorts: fine particles of bran, germ, and flour with 7% or less crude fat

Wheat Germ Meal: wheat germ + some bran and flour

Know the characteristics of various fat sources in animal feeds. How do they differ?

Vegetable oil: high in unsaturated fat, free flowing

Animal Fat: low-high in unsaturated fat, solid at room temperature

Animal-Vegetable Fat Blend: more easily flowing animal fat substance when blended with vegetable fat

Animal fat is better to feed to animals because it is healthier for them. If they only eat vegetable oils they get much fatter and less of their size is utilizable when it comes to consumption

Primary source in energy

Know how to determine the value of feed ingredients

Corn                    [Best (stays in the rumen longer)]

Milo

Wheat

Barley

Oats

Triticale

Rye                   [Worst]

Know how economic performance is measured for various livestock species

Beef: cost of gain

Swine: margin over feed cost

Dairy: income over feed cost

Dietary fats give 2.25 times more energy than carbohydrates. By having more energy the animals will grow at a regular rate, the meat will be leaner, and the milk quality will be higher

What feedstuffs are major energy sources for livestock?

Corn, Milo, Wheat

 Fat saturated to unsaturated, energy value, efficiency

How is the value of feed ingredients for livestock determined?

Diet cost per ton, feed cost per pound of gain, and margin over feed cost

Know the basic chemical features of proteins and amino acids

Proteins: made up of individual molecules called Amino Acids (AA)

Amino Acids: contain Nitrogen in amine chemical groups (NH₂), bound together by peptide bonds, 2-several AA in a chain are called peptides

Similarities: all animals have dietary requirements for protein, the bulk of proteins are non-specific

Differences:

Non-ruminants: requirements for specific amino acids

Ruminants: protein fed is largely digested and metabolized in the rumen through microbial action to form microbial cell protein, synthesize proteins from non-protein nitrogen to pass these to the host

Articulate the concept of limiting amino acids in non-ruminant diets

Limiting amino acids is when there is one amino acid that is deficient and therefore it is holding back the further absorption of any other amino acids

Know how protein and amino acid sources are compared and valued

Compared side by side, ruminant – crude protein; species varied

Understand the concepts of ruminal and post-ruminal protein degradability in ruminants

 Non-Protein Nitrogen and urea

microbes are passed to the lower gut and digested to yield protein of microbial origin; most ruminants don’t have true dietary amino acid requirements because of microbial conversion and synthesis

How do ruminants use non-protein nitrogen to synthesize amino acids?

Ruminants use NPN to synthesize AA from ammonia and the end products of ruminal carbohydrate digestion

Calcium

Phosphorous

Sodium

Chlorine

Potassium

Magnesium

Sulfur

Cobalt

Iodine

Zinc

Copper

Manganese

Selenium

Iron

Calcium

formation of bone matrix, muscle contraction and relaxation, blood clotting

Phosphorous

formation of bone matrix, component ATP, nucleic acids, and enzymes

Sodium

electrolytes help maintain osmotic pressure and acid-base balance, common deficiencies

Potassium

electrolytes help maintain osmotic pressure and acid-base balance, rare deficiencies

Cobalt

normal formation of red blood cells, structural component of vitamin B₁₂

Iodine

component of thyroid hormones T₃ and T₄, regulates basal metabolism and temperature homeostasis

Zinc

involved in synthesis of hormones and other proteins

Iron

essential for oxygen transfer between tissues

Copper

metabolism of iron via ceruloplasmin, necessary for collagen and elastin synthesis, necessary for normal pigmentation and texture of hair and wool

Selenium

component of glutathione peroxidase, scavenges free radicals and protects lipids membranes from oxidation

Ruminants: ruminal microbes produce an enzyme called phytase, breaks down phytate-P and releases P for absorption

Non-ruminants: monogastrics don’t have the necessary enzymes to break down phytate-P, requirements for P are expressed as available P and total P, a synthetic form of phytase can be added to swine and poultry diets

Understand the problems associated with over-feeding phosphorous

Bone abnormalities

When two minerals cancel eachother out

Calcium : Phosphorous

Potassium : Sodium

Potassium : Magnesium

Iron : Manganese

Zinc : Copper

Chelated mineral sources are reportedly absorbed and metabolized with 300% – 500% greater efficiency than inorganic mineral sources; chelated minerals are those bound to an organic molecule

Vitamin A

normal night vision; normal growth and maintenance of epithelial cells in the skin and digestive, respiratory, and reproductive tracts; bone growth; general antioxidant

regulation of Ca and P blood levels; increases Ca and P absorption from the gut; Increases Ca and P release from bone

prevents degradation of lipids in animal cells by free radicals; similar to the role of selenium-they spare one another

involved with blood clotting