1. Introduction to Nutrition

2. What is a Nutrient? –Any feed constituent, group of feed constituents or synthetically derived compounds of the same general chemical composition that aids in the support of animal life.

3. Classes of Nutrients Water Carbohydrates Fats Protein Minerals –Macrominerals –Microminerals Vitamins –Fat Soluble (A,D,E,K –Water Soluble (B vitamins)

4. Classes of Nutrients –Water H 2 O –Carbohydrates C H O –Fats C H O –Protein C H O N S (16% N, <1% S, P if amino acid is phosphorylated) –Minerals 7 Macrominerals (measured as % of ration) Microminerals (trace, measured in ppm) –Vitamins (minute quantities, measured in I.U) Fat Soluble (A,D,E,K Water Soluble (B vitamins)

5. International unit (IU) is a unit of measurement for the amount of a substance, based on measured biological activity (or effect) The mass equivalents of 1 IU for selected substances: 1 IU Vitamin A: the biological equivalent of 0.3 μg retinol, or of 0.6 μg beta-carotene 1 IU Vitamin C: 50 μg L-ascorbic acid µg = microgram (mcg) = 10 –6 g

7. Nutrients are made up of: C - O - Na - Ca - K- S - Cu - I - Mn - Se - H - N - Cl - P- Mg - Co - F- Fe - Mo - Zn - Carbon Oxygen Sodium Calcium Potassium Sulfur Copper Iodine Manganese Selenium Hydrogen Nitrogen Chlorine Phosphorus Magnesium Cobalt Fluorine Iron Molybdenum Zinc

9. Water Least expensive nutrient – but often times lacking Most abundant nutrient in the animals body deficiency can cause death faster than other deficiencies. Function –Transportation of nutrients and excretions –Chemical reactions –Body temperature regulation –Maintains shape of body cells –Lubricates and cushions joints and organs

10. Water Sources –Drinking (40-76%) –Moisture in feed (4-40%) –Metabolic water derived from oxidation (20%) Losses –Urine –Feces –Respiration – O 2 in and CO 2 and H 2 O out –Perspiration

12. Factors affecting water Consumption Age and Size of animal Performance of animals Environmental temperature and humidity

13. Factors affecting water Consumption Age and Size of animal Performance of animals Environmental temperature and humidity Water content of feed Dietary factors - salt in feed Urinary system - mammals vs. birds - cows vs. camels Water quality and availability

14. Water Deficiency Symptoms Decrease performance Decrease feed intake Sunken eyes Decrease elasticity of skin Animals drinking urine or mud

16. Approximate water consumption (mature animal) 1.Swine1.5 to 3 gal/hd/d 2.Sheep1 to 3 gal/hd/d 3.Cattle10 to 14 gal/hd/d 4.Horses10 to 14 gal/hd/d 5.Poultry2 parts water for each part of dry feed

17. II. Energy A. Carbohydrates –C (40%) H (7%) O (53%) Includes sugars, starches, cellulose and others (simple to complex) –C, H, and O make up 75% of the plant dry weight and represents largest part of animals food supply –Formed by photosynthesis: 6CO 2 + 6H 2 O + Light (673 calories) = C 6 H 12 O 6 + 6O 2

18. This sea slug, discovered off the coast of New England in 2009, produces its own chlorophyll so can carry out photosynthesis, turning sunlight into energy.

19. Very little carbohydrate present in an animal’s body –Plants use carbohydrates for structure (fiber) and store energy –Animals have bones for structure and store energy as fat

21. Classification of Carbohydrates Monosaccharide (1 sugar molecule (simple sugar)) Fructose (corn syrup – sweetest sugar known) Glucose (blood sugar) Galactose (fatty substances of the brain) Mannose (obtained from polysaccharides, in cranberry juice) Two main sugars in honey are glucose and levulose. Five carbon sugars are part of DNA, RNA and viruses. Simple sugars are absorbed into the blood stream without further digestion in the digestive tract.

22. Classification of Carbohydrates Disaccharides (2 sugar molecules) –Lactose (milk sugar) + lactase = galactose+ glucose –Sucrose (table sugar) + sucrase = fructose+ glucose –Maltose (used in malted milk) + maltase = glucose+ glucose

24. Polysaccharides (Many sugar molecules) –Glycogen (animal form) –Starch (plant form) –Cellulose –Hemicellulose glucose α glucose α glucose α glucose…starch glucose β glucose β glucose β glucose…cellulose

25. Cellulose – structural part of plants  Cellulase (produced by bacteria) in ruminants Glucose  Anaerobic fermentation by rumen bacteria Volatile fatty acids (VFA’s) – absorbed through rumen - propionic acid (30-40%) - butyric acid (15%) - acetic acid (50-60%) (precursor for milk fat) Digestion in the rumen

26. Terms used interchangeably propionic acid – propionate butyric acid - butyrate acetic acid - acetate

27. CHCH3CH2COOHO Propionic acid CH3COOH Acetic acidCOOH CHCH3CH2CH2-COOHCOOH Butyric acid

28. Lignin – indigestible structural component of plants Components of Fiber Content Measured –Cellulose –Hemicellulose – mixture of cellulose, pectins, starches –Xylans – polysaccharide found in corncobs and wood –Lignin NDF = neutral detergent fiber (contains all 4 CF components) ADF = acid detergent fiber (does not contain hemicellulose)

29. Sources –Grain (high starch, low fiber – seed coat) –Forages (high fiber, low starch) –Milk (lactose) – cow’s milk is 5% lactose which is 40% of the solids in milk Function –General heat to maintain body temperature –Fuel metabolic reactions –Building blocks for other nutrients –Energy stored in animals in form of fat Carbohydrates

31. Although the term lipid is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides. Lipids also encompass molecules such as fatty acids and their derivatives (including tri-, di-, monoglycerides, and phospholipids), as well as other sterol-containing metabolites such as cholesterol, waxes, and fat-soluble vitamins (such as vitamins A, D, E, and K).

32. B.Fats –Chemical composition (% molecular weights) C (77%), H (12%), O(11%) 40 7 53 Carbo’s –Insoluble in water –Unit of fat has 2.25 more energy than unit of carbohydrate

33. Structure:Triglyceride glycerol  −Fatty acid −Fatty acid

34. Why are fats added to animal feeds?

35. 1.Increase energy density 2.Decrease dust in feed 3.As a binder in pellets 4.Taste for non-ruminate diets 5.Needed in cat diets

36. 1.Structure of Fat =

37. 2.Fatty Acids 2 Carbonsshort chain medium chain 24 Carbonslong chain

38. 3.Saturated Fats – animal fats a. Lard (pork) b. Tallow (beef) c. Poultry fat Solid at room temperature Ruminant fat is the most saturated

39. 4.Unsaturated Fats – plant oils a. Corn Oil b. Soybean Oil c. Canola Oil Liquid at room temperature Polyunsaturated means it has more than one double bond

40.  saturation  solid at room temperature  size (molecular weight) fatty acids  solid at room temperature There are over 100 different fatty acids

41. Butyric acid C 4 H 8 O 2

42. H H H H H H H H H H H H H H H H H H H-C-C-C-C-C-C=C-C-C=C-C-C-C-C-C-C-C-C-OH H H H H H H H H H H H H H C 18 H 32 O 2 – Linoleic Acid (C18:2)

43. H H H H H H H H H H H H H O H-C-C-C-C-C-C-C-C-C-C-C-C-C-C-OH H H H H H H H H H H H H H C 14 H 28 O 2 – Myristic Acid

44. Functions of Fats Store energy Protect organs Insulate Energy source in food Essential fatty acids needed for prostaglandin production Fat soluble vitamins found in fat –Cholesterol, a lipid, is a precursor for vitamin D and sex hormones

46. Digestion and Metabolism Highly digestible Short chain > long chain in some cases Lipase breaks down triglycerides into glycerol and fatty acids

47. Location in the Animal Body Milk –Horse 1.5% –Cows 3-5% –Sheep 8% Eggs –10% Internal Fat – KPH and fat between muscles Where is external fat deposited?

50. III. Protein 1.Chemical Composition (% molecular) –C (53%) H (7%) O (23%) N (16%) S and P <1%) 2.Protein is the nutrient in highest concentration in muscle tissue of animals. 3.Made of sequences of amino acids

51. Protein

52. 4.Small to very large molecular weight –Lys – Met – His – Ile – Val – His - …. (muscle sarcomeres may have a total length of almost 27,000 amino acids) 5.Short chains = peptides 6.Contains nitrogen which distinguishes protein and amino acids from other nutrients –% N x 6.25 = % crude protein –% N / 16% = % crude protein Although some vitamins contain nitrogen

53. B. Functions of Protein 1.Basic Structural Unit of Animal a.Collagen - mostly found in fibrous tissues such as tendon, ligament and skin, and is also abundant in cornea, cartilage, bone, blood vessels, the gut, and intervertebral disc.fibrous tissues b.Elastin c.Blood proteins – hemoglobin is polypeptides (protein) plus heme C 18 H 34 O 4 N 4 Fe d.Keratin proteins – skin, hair, feathers e.Contractile proteins - muscle

54. B. Functions of Protein 1.Basic Structural Unit of Animal a.Collagen b.Elastin - is a protein in connective tissue that is elastic and allows many tissues in the body to resume their shape after stretching or contracting.proteinconnective tissueelastic c.Blood proteins – hemoglobin is polypeptides (protein) plus heme C 18 H 34 O 4 N 4 Fe d.Keratin proteins – skin, hair, feathers e.Contractile proteins - muscle

55. B. Functions of Protein 1.Basic Structural Unit of Animal a.Collagen b.Elastin c.Blood proteins – hemoglobin is polypeptides (protein) plus heme C 18 H 34 O 4 N 4 Fe d.Keratin proteins – skin, hair, feathers e.Contractile proteins - muscle

57. 2. Body Metabolism a.Enzymes Digestion Synthesis Degradation b.Hormones Oxytocin Growth hormones Insulin

58. Body Metabolism (continued) c.Immune Antibodies IgA, IgG, IgM d.Hereditary transmission Chromosomes are about 50% DNA and 50% protein

59. 3. Protein used as energy Protein consumed in excess of animal’s daily requirement is broken down by proteases (digestive enzymes) into amino acids Amino acids are deaminated (NH 3 removed), and the carbon skeletons are used as an energy source.

60. 3. Source of Energy After Deamination

61. C. Digestion and Metabolism of Protein 1.Dietary proteins broken down into amino acids and peptides. 2.Protein quality more important for non-ruminants than ruminants. Protein quality here refers to balance of essential amino acids. 3.Rumen micro-organisms can make amino acids from nitrogen (urea or ammonia).

62. C. Digestion and Metabolism of Protein (continued) 4. Fate of amino acids after absorption a.Tissue protein synthesis – the amino acid sequence in a protein is controlled by genes b.Synthesis of enzymes, hormones and other metabolites c.Deamination and use of carbon skeleton for energy

63. D. Amino Acids 1.Essential amino acids – these amino acids are essential to the animal and must be supplied in the diet because the animal body can’t synthesize them or do so at a fast enough rate to meet its requirement. 2.Non-essential amino acids – those amino acids which are essential to the animal but are normally synthesized or present in sufficient quantities in the diet and need not be supplemented.

64. D. Amino Acids (continued) 3.Amino acids are linked together by peptide bonds, which couple the α-carboxyl group of one amino residue to the α-amino group of another residue. Example:

65. D. Amino Acids (continued) 4.Monogastrics require essential amino acids in their diet. Amino Acids Essential (Indispensible)Non-essential (dispensable) TryptophanAlanine ThreonineAsparagines HistidineAspartic acid ArginineCysteine (sulfur containing) Lysine (1 st limiting in pigs)Cystine (sulfur containing) LeucineGlutamic acid IsoleucineGlutamine Methionine (sulfur containing)Glycine ValineHydroxproline PhenylalanineTrysine Glycine- PoultrySerine Proline- PoultryProline Glutamic acid - PoultryTaurine (cats-only in animal products)

66. 5.Essential Amino Acid Structures

68. IV. Minerals (inorganic) A.Macrominerals [3-3.5% in Dairy Ration] 1.Calcium (Ca) [.8%] a.Bone growth b.Blood - stimulates normal blood clotting c.Nerve and muscle function d.High in milk, egg shells

69. Rickets Calcium or Vitamin D deficiency

70. 2.Phosphorus (P) [.45%] a.Bone growth b.Metabolic energy (component of ATP) c.Component of nucleotides (DNA, RNA) deficiency – depraved appetitie, weakness, low fertility, rickets, weak bones

71. 3. Sodium (Na) [.18%] Increased requirement if sweating a.Regulates pH and osmotic pressure b.Nerve function c.Enzyme stabilizer Slight deficiency causes decreased appetitie 4.Chloride (Cl) [.28%] a.Regulates pH and osmotic pressure b.Nerve function c.Enzyme stabilizer d.Formation of HCl in the stomach

72. Salt (NaCl) deficiency signs Salt craving – (drink urine, lick ground, etc. Decrease production, rough hair coat, death if severe.

73. 5.Magnesium (Mg) [.22%] a.Neuromuscular function b.Enzyme activator c.Normal bone growth Deficiency – grass tetany, excitability 6.Potassium (K) [1.0%] Deficiency - feed intake, muscle weakness a.Nerve function and muscle contraction b.Enzyme stabilizer c.Maintain osmotic pressure Requirements may increase because of losses from sweating or diarrhea. Inorganic forms of Mg, K, and S supplemented in ruminant diets only – non- ruminants can not utilize inorganic forms.

74. 7. Sulfur (S) [.2%] Deficiency - Slow growth, decrease milk production a.Components of S-containing amino acids and some hormones b.Acid – base balance c.In feathers and gizzard lining

76. B. Microminerals (Trace Minerals) 1.Chromium (Cr) – carbohydrate and lipid metabolism. Increase rate of lean growth in young pigs. 2. Cobalt (Co) (Supplement ruminant and horse diets only) a.Component of vitamin B 12 b.Enzyme activator deficiency – decreased appetite, anemia 3.Copper (Cu) (necessary for red blood cell formation, has antibiotic-like growth promoting ability in swine) a.Hemoglobin synthesis (anemia) b.Enzymes (diarrhea, poor hair/wool growth)

77. 4.Fluorine (F) - bones and teeth 5.Iron (I) a.Hemoglobin synthesis - anemia b.Enzymes 6.Iodine (I) a.Thyroid hormone – goiter (enlargement of thyroid gland). Deficiency: pigs and lambs born hairless or wool-less 7.Manganese (Mn) – lameness, fertility a.Enzyme activator

78. 8.Molybdenum (Mo) (supplement ruminant diets only) Most feedstuff contain enough a.Enzymes 9.Nickel (Ni) Rations have enough - assists in the absorption of iron and the formation red blood cells 10. Selenium (Se) (Eastern Minnesota soils are deficient) Works with vitamin E – maintains muscle integrity

79. Selenium deficient Selenium Toxicity

80. January 2010 News Flash: 25 U of MN Hampshire ewes die when student worker mistakenly put selenium mineral instead of “sheep mineral” into the mineral feeder.

81. 11. Silicon (Si) (most feeds have plenty) supports the development and maintenance of the connective tissues and skeletal system.

82. 12. Tin (Sn) – deficiency: decreased growth in rats 13. Vanadium (V) - proper growth and bone development and also for normal reproduction. 14. Zinc (Zn) – immune system and healthy skin, feathers and hooves a.Enzyme activator b.Protein synthesis All microminerals can be toxic in surplus amounts!

83. C. Mineral – Vitamin Interrelationships, e.g. 1.Ca, P, Vitamin D 2.Co, Vitamin B 12 3.Vitamin E, Selenium

85. V. Vitamins A. Fat Soluble 1. Vitamin A a. Vision – especially night vision – fetal eye developement b. Bone formation c. Immune function - Antioxidant and anti- carcinogenic properties d.Membranes – skin, lungs, reproductive and digestive tracts Cheap to supplement, Beta-carotene is the precursor found in plants

87. 2.Vitamin D - cheap to supplement a.Bone formation – works with Ca and P 3.Vitamin E a. Antioxidant b. Immune system supplementation extends shelf life of meat and milk 4.Vitamin K a. Blood clotting

88. B. Water Soluble –cofactors or activators of enzymes 1.Thiamine (B 1 ) – harvesting energy via the Kreb’s cycle, deficiency causes Beriberi in humans. 2.Riboflavin (B 2 ) – involved with Kreb’s cycle 3.Niacin (B 3, nicotinic acid)– helps convert fat to glucose in the liver – prevents and treats ketosis – involved with Kreb’s cycle 4.Pyridoxine (B 6 ) - protein metabolism and red blood cell formation 5.Pantothenic Acid (B 5 ) deficiency: dermatitis and loss of hair

89. B1B1 B2B2 B3B3 B6B6 B5B5 Most B vitamins made up of C,H,O, and N.

90. 6. Folic Acid (B 9 ) – helps make proteins from amino acids. 7. Biotin (B 7 ) deficiency: dermatitis and loss of hair (same as pantothenic acid) 8. Vitamin B 12 (cyanacobalamin is most common synthetic form) Found in animal products and manufactured by bacteria. Associated with appetite, anemia, and hatching problems in birds 9. Choline – “smart bill”, associated with brain activity. Also, helps the liver convert fat into glucose (like niacin) to prevent ketosis. 10. Ascorbic Acid (Vitamin C) – only required for humans, guinea pigs and fish. May help prevent scours and enhance immune system in young calves?

91. B7B7 B 12 C 63 H 88 CoN 14 O 14 P B9 choline

92. Vitamin C

94. A. Classification of Feedstuffs 1. Dry roughages and forages alfalfa hay, grass hay 2. Range, pasture, green forages (green chop) 3. Silages corn silage, haylage 4. Energy Feedstuffs corn grain 5. Protein supplements SBM, distillers grains 6. Mineral supplements salt, ground limestone, dical 7. Vitamin supplements 8. Non-nutritional additives antibiotics, hormones, preservatives

95. A. Classification of Feedstuffs 1. Dry roughages and forages 2. Range, pasture, green forages 3. Silages Feeds with >18% crude fiber are considered roughages. 4. Energy Feedstuffs contain less than 18% crude fiber and < 20% crude protein. 5. Protein supplements contain <18% crude fiber and > 20% crude protein. 6. Mineral supplements 7. Vitamin supplements 8. Non-nutritional additives

97. B.Evaluation of Feedstuffs for Energy Content 1.TDN system a.TDN: Total Digestible Nutrients b.TDN = digestible crude protein + digestible crude fiber + digestible nitrogen – free extract + 2.25 x digestible fat

98. c.Example 100 gm feed (Swine or Poultry diet) Amount% DigestibleTDN Protein20 gm75=15 gm NFE60 gm85=51 gm Fiber10 gm20=2 gm Fat5 gm85 x 2.25=9.56 gm

99. c.Example 100 gm feed (Swine or Poultry diet) Amount% DigestibleTDN Protein20 gm75=15 gm NFE60 gm85=51 gm Fiber10 gm20=2 gm Fat5 gm85 x 2.25=9.56 gm 77.56%

100. 2.Metabolizable Energy and Net Energy System a.Definition: A calorie is the amount of heat required to raise the temperature of 1 gram of water 1 degree C from 15.5 degrees C to 16.5 degrees C 1 kcal = 1000 calories : (kcal used for poultry & swine diets) 1 kcal = 1 Calorie with a capital C for human nutrition 1 Mcal = 1000 kcal : (Mcal used for dairy & beef diets) Calories are measured by a laboratory method called bomb calorimetry

101. Example CHO produces 4000 calories/g Fat produces 9450 calories/g Protein produces 4100 calories/g 4 grams CHO x 4000 = 16,000 calories 20 grams protein x 4100 = 82,000 calories 2 grams fat x 9450 = 18,900 calories Total 116,900 calories = 116.9 kcal

102. b. Typical dairy ration 30%70% 5%60% 20%40% Gaseous 5%

103. c. Proximate Analysis of Feeds Feed: Example of a typical finishing pig diet Moisture 12% Dry matter 88% Ash 5% Organic Matter 83% Protein 13% Non-nitrogenous 70% Fats 4% Carbohydrates 66% Crude Fiber 10% Nitrogen-free extract 56% Simple Sugars 5% Starches 50% Water Soluble Vitamins <1%

106. VII. Digestion & Absorption of Feed Digestion is the physical, chemical, and enzymatic means the body uses to render a feedstuff ready for absorption. A. Pig (monogastric)

107. SourceEnzymeSubstrateResults SalivaAmylase (small amount)StarchDisaccharides StomachPepsinProteinPeptides Hydrochloric acidActivates pepsin PancreasAmylaseStarchDisaccharides LipaseFatsFatty acids & Glycerol TrypsinProteinPeptides ChymotrysinPeptidesAmino acids Duodenum PeptidasePeptidesAmino acids SucraseSucroseGlucose + Fructose MaltaseMaltose2 Glucose LactaseLactoseGlucose & Galactose

108. Bile from liver: –Emulsify fats –Neutralizes acids in stomach –Contains minerals that help with digestion

109. B. Ruminants (polygastric) 1.Anatomy

110. Advantages of ruminants:

111. Advantages –Digest cellulose –Utilize NPN –Synthesize B vitamins Disadvantages –Less efficient for low fiber feeds –Digestive upsets –Large fermentation vat to carry around

112. 2. Energy Digestion Glucose Body stores Production VFA’s Some by-pass CO 2 + Methane Feeds VFA’s in blood stream Glucose VFA’s Milk fat Acetate

113. 3. Protein Digestion Urea energy High quality By-pass protein a.a S.I. 60% of protein broken down in rumen + NPN NH 3 (CO(NH 2 ) 2 )

116. C. Avian – Poultry Holds feed – some breakdown Little digestion – Vitamin K synthesized Uric acid from kidneys added Contains grit HCL + pepsin No teeth – breaks feed with beak and scratching

119. D. Equine – nonruminant herbivore 1.Anatomy

120. 2. Digestive Disturbances in Horses a.Colic (abdominal pain)  Signs  Look at flank, kick belly, restless, violent rolling, perspiration  Causes  Over consumption of high fiber feed, not enough water, gas produced from rapid fermentation of too much grain  Solutions  Balance amount of fiber and grain, feed small amounts, use laxative such as wheat bran

121. b. Founder Over consumption of fermentable feeds such as grains or early spring grass – lactic acid in blood causes inflammation in feet – causes extreme pain in feet and abnormal hoof growth. Laminitis is a less severe form of founder

122. Heaves – obstructive airway disease similar to human asthma. Allergic reaction to dust in feed: develops as horses age and becomes chronic. avoid feeding moldy or dusty feeds and bedding May have to feed pelleted ration and bed with paper

123. E.Cats have a few nutrition characteristics that make them different from other monogastrics: 1.Protein: Cats have the highest requirement for protein of all domesticated species. When cats were evolving, a high protein and fat diet was always available so cats never found it necessary to conserve proteins. Cats always "waste" some of the dietary protein by breaking it down for energy. 2. Taurine: (tor Rine) Cats require taurine because they cannot convert other amino acids into taurine. Taurine is important to prevent visual, cardiac and reproductive problems and is found naturally only in meat and fish, but now routinely made artificially.

126. 3. Fats: Cats also require both linoleic and arachidonic acids to prevent skin and coat problems and poor reproduction. Arachidonic acid is found only in animal sources of fat. 4. Vitamins: Pre-formed vitamin A must also be present in the cat's diet. Dogs can break β-carotene into two molecules of vitamin A; cats cannot. Pre-formed vitamin A is also found only in animal tissues.

128. Cats are also somewhat peculiar in their eating behavior. Cats will tend to eat and drink limited quantities on numerous occasions, consuming up to 16 small meals during a 24-hour period when fed on an ad lib basis. (source: http://www.aspca.org/site/PageServer?pag ename=careforcats) http://www.aspca.org/site/PageServer?pag ename=careforcats

129. Numerous studies have shown that cats have the ability to select a variety of different foods to balance their diet where they get approximately 52% of their dietary calorie intake from protein, 36% from fat, and 12% from carbohydrates.

131. F. Foods to Avoid Feeding to Your Dog Alcoholic beverages Avocado Chocolate (all forms of chocolate) Coffee (all forms of coffee) Fatty foods Macadamia nuts Moldy or spoiled foods Onions, onion powder Raisins and grapes Salt Yeast dough Garlic Products sweetened with xylitol (source: http://www.aspca.org/site/PageServer?pagename=apcc_poisonsafehttp://www.aspca.org/site/

135. Summary of Digestive Types Relative fiber digestion Herbivores Cattle 10 Sheep 10 Goats 9 Horses 9 Rabbits 4 Omnivores Pigs 5 Poultry Geese 2 Ducks 2 Chickens 1 Humans 0 Dogs 0 Carnivores Cats 0

136. Puggy, a Pekingese in Texas with a 4.5- inch tongue, has been named in the Guinness Book of World Records as the dog with the longest tongue.

137. VIII. CONVERSIONS, WEIGHTS, AND MEASURES EnglishMetric oz = ounce (16 oz/lb)g = grams (454 g/lb) lb = pound (2.2 lbs/kg)kg = kilogram = 1000 g ton = 2000 lbsmg = milligram =.001 g bu = bushel; volumetric measure for grain µg = microgram =.001 mg oats = 32 lbs/buppm =.0001% corn = 56 lbs/bu% = 10,000 ppm wheat = 60 lbs/bu1 mg = 1000 micrograms (µg) barley = 48 lbs/bu soybeans = 60 lbs/bu

138. 1. Example Ration for Early Lactation/High Production Group Alfalfa hay 14.0 lbs Corn silage 14.0 lbs 50-60% roughage Corn 13.0 lbs energy Soybean meal, 44% 8.0 lbs protein Fat 1.0 lb energy Dicalcium phosphate 0.5 lb Ground limestone0.25 lb Trace mineralized salt0.25 lb Mineral-vitamin mix0.10 lb 51.1 lb DM Lbs. DM Balanced for fiber, energy, protein, salt, calcium, phosphorus, vitamins ADE

139. 2. Example Ration for young Calves – Pre-rumination Liquid milk replacer – primary source of nutrition for the first 4 to 6 weeks Grain starter diet: Corn50.0% Oats22.0% Soybean meal20.0% Molasses 5.0% Dicalcium phosphate 0.5% Ground limestone 1.5% Vitamin – TM premix 1.0% Roughage is not need in a calves diet for rumen development.

140. B. Hog Diets Corn 65-75% SBM 20-30% Salt Ground Limestone Dicalcium phosphate Vitamin premix TM premix Baby pigs – lysine, methionine, dried skim milk, dried whey, fish meal, spray dried porcine plasma (need animal proteins) antiboitics

141. C. Poultry Diets Corn and SBM based Grit for gizzard Salt Ground limestone and Dical-Phos - 1.2 lbs. dietary CA required per dozen egg TM premix, Vitamin premix Coccidiostat – prevents coccidiosis (protozoan parasite) Layers – alfalfa meal (2-3%), xanthophyll (gives yellow pigmentation to yolk) Broilers – 4% fat for faster growth

142. D. Sheep Diets 176 lb. Ewe TDN (lb) CP (lb) Ca (g) maintenance 1.6.27 3.3 1 st 15 weeks of pregnancy 1.8.31 3.3 Last 4 weeks of gestation 2.9.49 4.8 1 st 8 weeks of lactation 4.3.96 14.4 (suckling twins)

144. Finishing lambs daily requirements Weight Crude Protein (lb) 66.42 88.41 110.35

145. Complete diet for mature horses Oats 44.5% Corn 25.0% Wheat bran 7.0% Dehydrated alfalfa 10.0% Molasses 12.0% Limestone.5% Salt.75% Premix.25% Horses only require 10% protein in the diet