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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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