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Animal Nutrition
ANSC 101
Lecture 7
Fall 2006
Elaine Long Bailey
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Announcements & News . . .
Faculty Cook-off TONIGHT!! EXAM I Oct. 11 EXAM covers ALL concepts presented in
lecture and lab EXAM may include diagrams, situations,
matching, multiple choice, short answer, situations, illustrations, TABLES . . . .
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Nutrition starts at . . .
Nutrients– Water– Carbohydrates– Lipids– Proteins– Vitamins– Minerals
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Water
Most frequently “forgotten” nutrient
Most critical nutrient “Solvent for all the body’s
functions” Lubricant Body fluids component
(blood, urine, lymph, sweat) Body temperature regulator Dry matter
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Carbohydrates
PRIMARY energy sources in animal rations
Sugars, starches, cellulose
Structural vs. non-structural carbohydrates
Which ones do animals metabolize and derive “nutrition” from?
http://www.the-scientist.com/images/yr2002/apr29/corn.jpg
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How do we supply CHO’s to our animals?
Grains Corn most common Oats Others? STARCH
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Lipids
Common name: Fats Lipid formation
– Fatty acids (differentiating “backbone” of lipids)– Bonds formed w/glycerol– Generally linear, variable chain length, w/ one or more
double bonds
Saturation vs. Unsaturation
www.acecia.com.ar
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Lipids
Fatty acids– Generally linear, variable chain length, one or more
double bonds– e.g., acetic, propionic….linoleic, linolenic
Steroids Lipoproteins Sphingolipids Waxes
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“Nutrients” - Lipids – Volatile Fatty Acids
Structural Formula Common Name
CH COOH3 Acetic
CH CH COOH3 2 Propionic
CH CH CH COOH3 2 2 Butyric
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Fats for Animal Diets
Corn oil Beef tallow Cottonseed oil Frequently a specialty
feed ingredient Poultry byproduct
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Proteins
Protein – “structural” nutrient Simple vs. Complex proteins Role in various systems—which ones? Protein quality (biological value) Amino Acids
– Monomeric “building blocks” of peptides & proteins.– NH2 group indicator
Peptide bond*
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Amino Acids
2H N
R
COOH
R’
C
Generic
2H N
H
COOH
H
C
Glycine
HOH
O
H N
H
C
CH 2
2 C
H
COOH
H
C
H
N
Alanine GlycineDoerr, 2001
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More on Proteins
Amino acids, cont’d– Some are “essential”
Essential amino acids– PVT MAT HILL (mnemonic device?)– TEN conventionally accepted + glycine and proline
for poultry phenylalanine, valine, tryptophan, methionine, arginine,
threonine, histidine, isoleucine, leucine, lysine
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Protein Sources
Soybean meal Tankage* Poultry meal Cottonseed meal* Brewers Dried Grains
http://personal.cobleskill.edu/tischda/feeds/soy_49.htm
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Minerals
Inorganic elements “Periodic table” Enzyme systems Bones Teeth
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Minerals
Macrominerals Calcium (Ca) Sodium (Na) Potassium (K) Chlorine (Cl) Phosphorus (P) Magnesium (Mg) Sulfur (S)
Microminerals (trace minerals) incl.
– Iron (Fe)– Copper (Cu)– Cobalt (Co)– Iodine (I)– Selenium (Se)– Fluorine (Fl)– Manganese (Mn)– Zinc (Zn)
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Vitamins
Micronutrients “Regulators”
– Vision– Blood clotting– Bone growth/development
B12
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Vitamins
Fat soluble– Vitamin A– Vitamin D– Vitamin E– Vitamin K
Water soluble– Metabolic pathway
coenzymes, etc.– B vitamins– Vitamin C (ascorbic acid)– Biotin, Choline, Folic acid– Niacin, Thiamine,
Pyridoxine, Cobalamin*
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Some food for thought . . .
How does GI structure affect feeding programs?
What feedstuffs provide which nutrients?
How will the animal utilize the nutrients?
– Palatability*– Digestibility– Metabolism
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21Photo courtesy, Dr. Todd See, 2004
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