1. Prepared for: ADVS 1110, Introduction to Animal Science
Nutrients
Prepared for:
ADVS 1110,
Introduction to Animal Science

2. What is Nutrition!
Nutrition is the science of food/feed utilization by body processes which transform food/feed into body tissues and energy.

3. ANIMAL NUTRITION
Feed usually represents the single biggest expense in animal production.
It generally accounts for >50% of the total cost of production.
Labor is generally second at about 10%.

4. Why is Animal Nutrition Important?
To efficiently obtain and utilize available feed stuffs
for animal maintenance and production of meat,
milk, eggs, fiber and work.

5. What is a Nutrient?
A constituent of food/feed that functions in the support of life, growth, and production.

6. Digestible Nutrient
The portion of the nutrient which may be broken down (digested) and absorbed and used by the body.

7. The Six Nutrients
Protein
Carbohydrates
Fats
Minerals
Vitamins
Water

8. Animal Nutrition
Measures of Energy and Energy Utilization:

9. Proteins Needed for growth and repair
Helps form muscles, internal organs, skin, hair, wool, feathers, hoofs and horns
Contain carbon, hydrogen, oxygen and nitrogen
Not a good source of energy

10. Feeds rich in Protein Meat and Blood Meal Fish Meal Soybean Meal
Cottonseed Meal
Dried Skim Milk
Amino Acids

11. Carbohydrates Furnish energy for body functions, growth
and reproduction
The largest part of the animals food supply
and usually the fibrous part of the diet
Include sugars, starch and cellulose
Are made of carbon, oxygen and hydrogen

12. Fats/Oils 2.25 times as much energy as carbohydrates
Furnish a concentrated source of energy, up to
2.25 times as much energy as carbohydrates
Form cholesterol, steroids and other body
compounds
Affect the condition of skin and hair
Are made of carbon, oxygen and hydrogen, but
contain much larger proportions of carbon and
hydrogen than carbohydrates
They also provide energy reserves, protection for
vital organs, and they insulate the body
-AKA- Lipids

13. Minerals Primarily found in bones and teeth
Important in blood for the carrying of
oxygen
Regulates heartbeat with potassium,
sodium
and calcium
- Macro/Micro
Example: Calcium Formation
Found in rocks

14. Minerals
Minerals required in relatively large quantities are referred to as Macro-minerals (Ca, P, Na, Cl, Mg, K)
- Micro or Trace mineral are required in relatively small amounts (Mn, Co, Cu, Fe, I, Zn, S, Mo)

15. VITAMINS Are only needed in small amounts
Are essential for life and health
Provide a defense against disease,
promote growth and reproduction
Contribute to the general health of
the animal
-Fat Soluble/Water Soluble

16. WATER composition of most plants and animals
Accounts for 70% or more of the body
composition of most plants and animals

17. FEED CLASSIFICATIONS
Most feeds have some of each of the nutrients in them.
FORAGES/ROUGHAGES-contain more structural carbs (Cellulose, Hemicellulose, Lignin)
CONCENTRATES-contain more non-structural carbs (sugars, starch), protein, and fat.

18. High in Fiber and relatively low in digestible nutrients. Whole plant.
ROUGHAGES/Forages
High in Fiber and relatively low in
digestible nutrients. Whole plant.
Examples:
Alfalfa hay/haylage
Clover
Grass
Oat hay
Corn Silage

19. Concentrates digestible nutrients. Usually seeds Examples: Corn
Are low in fiber and high in
digestible nutrients. Usually seeds
Examples:
Corn
Cottonseed
Barley
Oats
Soybeans

20. Supplements Minerals, Anti-biotics, Probiotics
• Supplements typically refer to Vitamins,
Minerals, Anti-biotics, Probiotics
•Added in relatively small amounts
•Don’t contain the variety of nutrients that
other feedstuffs have
•Expensive
Salt
Copper

21. Nutrient Access and availability
Feed Processing increases feed particle surface area or physically alters it so that microbes, enzymes, acids, etc. in the GI tract can “mine” the nutrients.
Some processes change the chemical structure (steam flaking, roasting) and/or increase palatability.
Roast, steam, temper, flake, grind, pulverize, roll, extrude, pellet, chop, dehydrate, sprout, culture……

22. Animal Nutrition
Chemical Analysis Scheme of Organic and Inorganic Nutrients: (K & Mg should be macro)

23. Animal Nutrition
Chemical Analysis of Feedstuffs – The “Proximate Analysis”:

24. Animal Nutrition

25. Animal Nutrition The amino acids most commonly found in proteins:
* - Essential amino acids in animal diets.
Alanine
Glycine
Proline
Arginine*
Histidine*
Serine
Asparagine
Isoleucine*
Threonine*
Aspartic Acid
Leucine*
Tryptophan*
Cysteine
Lysine*
Tyrosine
Glutamic Acid
Methionine*
Valine*
Glutamine
Phenylalanine*

26. Animal Nutrition
Don’t forget the ‘essential amino acids’ in animal diets =
“PVT. TIM HALL”

27. Animal Nutrition
Some of the stages in the carbon cycle:

28. Animal Nutrition
Some of the main stages in the nitrogen cycle:

29. Animal Nutrition
National Research Council (NRC) Classification of Feedstuffs
Feed Class
Typical Feedstuffs and/or Products
Dry Forage or Roughage
Hays
Straws
Seed Hulls
Fodder (aerial parts w/ears, husks or heads)
Stover (aerial parts w/o ears, husks, or heads)
Succulent Forage or Roughage
Pasturage
Range Plants
Soiling Crops

30. Animal Nutrition
National Research Council (NRC) Classification of Feedstuffs (continued)
Feed Class
Typical Feedstuffs and/or Products
Silages
Grain Crop Silage
Grass Silage
Haylage
Energy
Grain and Seeds
Mill by-products
Fruits
Nuts
Roots

31. Animal Nutrition
National Research Council (NRC) Classification of Feedstuffs (continued)
Feed Class
Typical Feedstuffs and/or Products
Protein Supplements
Animal by-products
Marine by-products
Avian by-products
Plant by-products
Mineral Supplements
Natural or Pure
Vitamin Supplements

32. Animal Nutrition
National Research Council (NRC) Classification of Feedstuffs (continued)
Feed Class
Typical Feedstuffs and/or Products
Additives
Antibiotics
Coloring materials
Flavors
Hormones
Medicants
Source: National Academy of Sciences – National Research Council

33. The End…..Questions….