Tiêu đề Principles of Animal Nutrition and Feed Technology.pdf ✅

1 Title of the course: Principles of Animal Nutrition and Feed Technology Unit No.: 1 Credit Hours: 3 + 1 Sl no Theory 1 History of Animal Nutrition, common terms and definitions, importance of nutrients in animal health and production 2 Composition of animal body & plants, Proximate analysis 3 Water- functions, source, estimation, importance of water balance in animal body, requirement 4 Carbohydrates- classification, functions, estimation 5 Digestion in non ruminants and ruminants 6 Protein: classification; Amino acids: classification, functions, estimation 7 Digestion in non ruminants and ruminants 8 Lipids: classification; Fatty acids: classifications, functions, estimation 9 Digestion in non ruminants and ruminants 10 Vitamins: classification; Vitamin A: functions, deficiency, source, requirements 11 Vitamin D, E and K: functions, deficiency, source, requirements 12 B complex vitamins and vitamin C: functions, deficiency, source 13 Minerals: classification; Calcium and Phosphorus: functions, deficiency conditions, source and supplements, requirements 14 Magnesium, Sodium, Potassium, Chlorine and Sulphur: functions, deficiency 15 Trace elements: functions, deficiency, sources 16 Toxic elements and organic minerals 17 Processing of inferior quality roughage: physical, chemical and biological methods 18 Methods of forage preservation: Silage making, characteristics of good quality silage, losses in silage making 19 Hay making: steps, losses during hay making 20 Harmful natural constituents and common adulterants of feeds and fodders 21 Feed additives 22 Measures of food energy: Gross Energy, Digestibe Energy, Total Digestible Nutrients, Nutritive Ratio 23 Metabolisable Energy: factors affecting metabolisable value of feed; Net energy 24 Heat increment, Starch Equivalent 25 Direct and Indirect Calorimetry 26 Protein evaluation of feeds: Crude Protein, True Protein, Digestible Crude Protein; Measures of protein quality for non ruminants: Protein efficiency ratio, Biological value, Net protein utilization, Chemical score, Microbiological and chemical methods 27 Measures of protein quality for ruminants: protein equivalents, Rumen degradable and undegradable dietary protein Practical 1 Identification of feed and fodders 2 Identification of starch granules 3 Preparation and processing of samples for chemical analysis 4 Estimation of moisture 5 Estimation of total ash 6 Estimation of acid insoluble ash 7 Estimation of calcium in feeds 8 Estimation of phosphorus in feeds 9 Estimation of crude protein, ether extract and crude fibre: -demonstration 10 Detergent method for forage analysis:- demonstration 11 Detection of HCN in fodders 12 Laboratory ensiling of green fodder:- demonstration
2 HISTORY OF ANIMAL NUTRITION Hippocrates: Observed that children produce more heat and they require more food. Sanctorius: He weighed himself on a balance before and after eating food, to find out what happened to the food. Antoine Lavoisier: The great French chemist is referred to as the Father of the science of nutrition. He introduced balance and thermometer to nutrition studies. He discovered that during respiration the quantities of oxygen absorbed and carbon dioxide given off depends on the food intake and the work done. With Laplace he designed the first animal calorimeter and demonstrated that respiration is the essential source of body heat. Bousingault: Observed that in villages where they used salt containing iodine, goiter was less. Spallanzani: Swallowed linen bags containing food and retrieved them by strings attached to them periodically to study the chemical changes. Mulder: Gave the name protein which means ‘to take first place’ Magendie: Recognized as the founder of the modern experimental methods in animal feeding experiments. He employed diets of pure carbohydrates and fats to prove that food nitrogen is essential. He published ‘gelatin report’ which stated that all proteins were not of equal value. Liebig: Founder of agricultural chemistry. Lawes and Gilbert: Examined the body composition of animals by slaughtering them. Babcock: Conceived the idea of trying out rations made up entirely from a single plant. It stimulated the use of purified diets which resulted in the discovery of first Vitamin. In 1913 Vitamin A was discovered by two independent teams of scientist McCollum and Davis & Osborne and Mendel. Zuntz: Developed the first portable respiration apparatus for farm animals. He formulated the fermentation hypothesis to explain the mechanism of forage utilization by ruminants. Atwater: Constructed the first human respiration calorimeter. Henneberg and Stohmann: Devised a method called Proximate Analysis in 1865 at Weende experimental station, Germany which expressed the nutrients present in feeds in terms of 6 broad fundamental groups (Moisture, Ether extract, Crude fibre, Crude Protein, Total ash and Nitrogen free extract). Kellner: Conducted respiration studies with farm animals and developed Starch Equivalent system of energy evaluation. Armsby: Constructed the first animal respiration calorimeter and developed the Net Energy system of evaluating feeds. Rubner: Showed that carbohydrate and fat were inter changeable in metabolism on the basis of energy equivalents. Lind: Found that juice of citrus fruits could cure scurvy.
3 Eijkman: Observed that in birds consuming polished rice there was polyneuritis and the condition was cured by giving bran or rice polish. Casimer Funk: Gave the name Vitamin to vital amines. W C Ross: Classified amino acids as essential and non essential. Mitchell: Wrote the book ‘Comparative nutrition of man and domestic animals’ Morrison: Wrote the book ‘Feeds and feeding’ Maynard: He was the chairman of the NRC committee on animal nutrition in 1942. He authored a book on Animal Nutrition. Klieber: Constructed respiration apparatus for large animals and used W0.75 instead of surface area to describe energy metabolism. Underwood: His field of scientific research was trace element nutrition & physiology and authored the book ‘The mineral nutrition of livestock’. Van Soest: Developed procedures to estimate fibre fractions in feed stuffs (Detergent method). Indian Scenario Animal nutrition research started in India with the establishment of the laboratory at Imperial Agricultural Research Institute, Pusa, Bihar in 1921 which was later shifted to Imperial Institute of Animal Husbandry and Dairying at Bangalore in 1923 and later to Mukteswar in 1935 and finally to its present location in IVRI in 1939. A book on nutritive value of Indian cattle feeds and feeding of farm animals was published by K C Sen which was later revised by S N Ray and S K Ranjhan COMMON TERMS IN ANIMAL NUTRITION Nutrition: It is the branch of science that deals with ingestion, digestion and absorption of various nutrients, their transport to body cells and the removal of waste products of metabolism. Nutrient: Any food constituent or group of food constituents of the same general chemical composition that aids in the support of animal life. Food: Any edible material which nourish the body. Feed: Single article of food eaten by animal. Diet: A mixture of feed stuff that supplies nourishment to body. Ration: Feed offered for a given animal during a day of 24 hrs. In general the term diet is used for monogastric animals and human beings while the term ration is used for ruminants. Balanced ration: A balanced ration is one that furnishes nutrients in such proportions and amounts that it will properly nourish a given animal for 24 hrs. Malnutrition: Impairment of health resulting from a deficiency, excess or imbalance of nutrients. Health: It is the state of complete physical, mental and social well being and not merely an absence of any disease.