1. Livestock Nutrients
Principles of AFNR

2. Definition of Nutrition
Nutrition deals with the kind and amounts of feeds, their composition of nutrients, the animal performance desired, and digestion and metabolism of nutrients.
Feed costs generally account for 50-70% of the total cost of production.

3. Nutrient Food constituent that aids in the support of life.
May be a single element (Ca or P), or may be a large, complex chemical compound composed of many different units, such as starch or protein.
About 100 different nutrients are known to have value in livestock and poultry rations.
Many nutrients are individually required for normal body metabolism, growth, and reproduction; others are not essential or can be replaced by other nutrients.

4. Classes of nutrients Water – used for structure and regulatory.
Carbohydrates – C, H, O; all yield energy.
Lipids – Fats and oils, used for energy.
Proteins – C, H, O, N; primarily made of amino acids; used for energy, structure, and regulatory.
Minerals – not chemically closely related; individual, inorganic elements; used for structure and regulatory.
Vitamins – regulatory uses.

5. Water Largest single component of the body
90% of developing embryo, 70% of newborn, decreases to 60% as the animal grows and matures.
Most critical nutrient for optimum performance
10% loss of water results in disturbance of body functions
20+% loss usually results in death
Limiting water reduces feed consumption
The digestion of fats, proteins, and carbohydrates is primarily through a process of hydrolysis (requires water)
Helps transport nutrients to the cells and waste from the cells
Regulates body temperature

6. Water Consumption
Gallon weighs 8.34 lbs
Consumption influenced by age, weight, body surface area, kind of feed, environmental temperature, performance of the animal.
Nonruminants: 2 – 3 lbs of water per lb of feed
Ruminants: 3 – 4 lbs of water per lb of feed
Dairy cow: consumes 4 -5 lbs of water per lb of milk she produces.
Produce 80 lbs of milk per day = at least 320 lbs of water
Temperature influence: 1,000 lb beef cow nursing a calf:
50 degrees – drink about 100 pounds of water
90 degrees – drink over 150 pounds of water

7. Carbohydrates Main source of energy 65-85% of dry weight of grains
Energy supplied by Carbohydrates used for:
Maintenance: Voluntary and Involuntary muscle action – walking, eating, blood circulation, movement of food through the digestive system.
Growth: Formation of muscle tissue, fat, bone.
Reproduction
Lactation
Work
Converted into glycogen or fat and stored in body

8. Carbohydrate Classification
Monosaccharides: A single sugar molecule
Pentoses (5 carbon): Arabinose, Xylose, Ribose
Hexoses (6 carbon): Glucose, Fructose, Galactose
Disaccharides: Consist of 2 monosaccharides
Lactose, milk sugar (Glucose-Galactose)
Maltose, grains (Glucose-Glucose)
Cellobiose, forages (Glucose-Glucose)
Sucrose, table sugar (Glucose-Fructose)
Polysaccharides: Large chains of monosaccharides
Starch - grains
Cellulose – forages (plant cell wall)
Animals cannot digest cellulose, only bacteria, such as those found in the rumen of ruminant animals have the enzyme

9. Lipids: Fats and Oils
Fats are the most concentrated energy source in rations.
1 pound of a lipid contains 2.25 times more energy than a pound of digested carbohydrate or protein.
Insoluble in water, soluble in organic solvents.
No more than 15% fat in monogastric rations and no more than 6-8% in ruminant rations: risk of altered rumen function and reduced digestion.
Triglycerides (3 fatty acid units chemically bound with glycerol) are true fat molecules.

10. Lipids: Fats and Oils
Oils are unsaturated due to the presence of double bonds between carbon molecules.
Unsaturated Fats will become rancid over time and are typically in liquid form
Saturated Fats are solid at room temp. and more stable (less likely to become rancid upon storage).

11. Lipids: Fats and Oils Stored as energy
Fat aids in the absorption of vitamins A, D, E, and K (Fat soluble vitamins)
Protects vital organs.
Increase the juiciness, tenderness, and flavor of meat (marbling).

12. Proteins (amino acids)
Producers purchase much of the protein used in feeds.
Most rations are 12-20% crude protein.
Proteins contain C, H, O, and 16% Nitrogen.
Most also contain sulfur.
Soybean Meal is the most common ingredient used to increase protein in livestock feed.

13. Proteins (amino acids)
All 22 amino acids are needed for body functions but there are some that body tissues cannot make or make rapidly enough to meet their needs (10, essential amino acids).
Phenylalinine, Valine, Threonine, Methionine, Arginine, Tryptophan, Histidine, Isoleucine, Leucine, Lysine
PVT MAT HILL
Nutritionist must be aware of the “first limiting” amino acids in practical rations.
The first limiting amino acid is the one present in the diet in the least amount, in relation to the animals need for that specific amino acid.

14. Proteins (amino acids)
The primary function of protein is to build and repair tissue (animal cell walls composed primarily of protein).
The amino acids have other functions:
Essential for production of certain hormones
Enzymes that aid in digestion, catalyze metabolic reactions
Antibody formation
Hair and skin pigmentation

15. Minerals
Solid, Inorganic elements that cannot be decomposed or synthesized by the body.
Organic compounds (fats, carbs., proteins, vitamins) will burn.
If a feed is burned until it no longer loses weight, the remainder will be Ash (total mineral content).
Minerals known to perform essential body functions are classified as macro or micro minerals
Macro levels greater than 100 ppm and usually expressed as a percent of the ration
Micro levels less than 100 ppm and expressed in parts per million (ppm)

16. Minerals Macro Micro Calcium (Ca) Phosphorus (P)
Sodium (Na) Chlorine (Cl)
Magnesium (Mg) Potassium (K)
Sulfur (S)
Micro
Copper (Cu) Iron (Fe) Manganese (Mn)
Molybdenum (Mo) Zinc (Zn) Chromium (Cr)
Fluorine (F) Selenium (Se) Silicon (Si)

17. Vitamins
Essential organic compounds that are not a source of energy or usable for protein
Needed in very low amounts – only need 0.01 gram Vitamin B12 per ton in a swine ration.
Vitamins are essential in the proper utilization of carbs, fats, and proteins
Have a Catalytic role (speed up a reaction without permanently entering into the reaction itself) or are coenzymes which help enzymes function properly.

18. Vitamin Classification
Classification is determined by solubility (fat or water)
Fat Soluble – Movement requires fatty acids to cross intestinal wall into the lymph system
Have good storage capacity
A, D, E, K
Water Soluble – Absorbed directly into the bloodstream
Have minimal storage capacity
Vitamin C (Ascorbic acid) - Scurvy among mariners
B Complex (Thiamin, Niacin, B12, Biotin) – energy metabolism