2. Nutrition deals with providingNutrition deals with providing
the right nutrients in the rightthe right nutrients in the right
amounts in the diet.amounts in the diet.
Definition
– Deals with the nutrients needed, their
metabolism, feeds that supply them, and
feeding systems to provide them
3. NUTRIENTNUTRIENT
DEFINED
– A chemical or chemical compound that
aids in the support of life, and is essential
for the normal function, growth and
reproduction of the animal.
4. CLASSES of NUTRIENTSCLASSES of NUTRIENTS
There are 6 Classes of Nutrients
– Water
– Carbohydrates
– Fats
– Proteins
– Vitamins
– Minerals
7. Unique properties of Water:Unique properties of Water:
What happens to most substances as
they are cooled?
What happens when water freezes?
What is the consequence of this?
8. 3 important properties of water3 important properties of water
to animals are:to animals are:
High Dielectric Constant
– High polarity of the molecule
– Water dissolves many things
High Specific Heat
– Takes a lot of heat to change temperature
much
– Helps maintain proper body temp
9. High Latent Heat of Vaporization
– Takes a lot of energy to change water from
liquid into vapor
– Result is:
lots of heat is removed when sweat evaporates
or
moisture-laden air is exhaled
10. 3 sources of water to animals3 sources of water to animals
Drinking Water
Water in Feed
Metabolic Water
– C6H12O6 6CO2 + 6H2O
– Impt to:
Hibernating animals
Water conserving animals
11. % Yield as Water% Yield as Water
Glucose = 60 %
Protein = 42 %
Fat = 100 %
12. Functions of Water in AnimalsFunctions of Water in Animals
Many many functions, which include:
Movement of nutrients and metabolites
Constant body temperature
Media for chemical reactions
Takes part in chemical reactions
Special roles
15. Factors Affecting HFactors Affecting H22O ReqmtO Reqmt
Species
Environmental temperature
Protein, salt and dry matter intake
Lactation
Age
Activity
Rate & composition of gain
Health
16. Effects of Water RestrictionEffects of Water Restriction
↓ Food Intake – and production
Hemoconcentration
↑ Heart Rate
↑ Temperature
↑ Respiration Rate
DEATH
19. ““The trouble with our food isThe trouble with our food is
that it’s filled with all kinds ofthat it’s filled with all kinds of
chemicalschemicals, like for example, like for example
polyhydroxypolyhydroxy aldehydesaldehydes andand
ketonesketones and theirand their anhydridesanhydrides.”.”
20. But THAT’S just a descriptionBut THAT’S just a description
of CARBOHYDRATEof CARBOHYDRATE
41. THE DIFFERENCETHE DIFFERENCE
BETWEEN STARCH ANDBETWEEN STARCH AND
CELLULOSE IS:CELLULOSE IS:
Starch is glucose connected with alpha
bonds
Cellulose is glucose connected with beta
bonds
42. Animals do NOT make the enzyme that
digests beta bonds.
Only bacteria make cellulase
43. More about celluloseMore about cellulose
Part of cell wall
Analyzed in Crude Fiber, or better, NDF
and ADF
Only of value to ruminant animals
because it takes bacteria to make
cellulase to digest it.
– (or bacteria in the cecum of nonruminant
herbivores)
44. LIGNINLIGNIN
LIGNIN IS NOT REALLY
CARBOHYDRATE, but it is discussed
here because it is in the fibrous part of
the feed associated with cellulose,
which is carbohydrate, and is analyized
along with carbohydrate.
45. Bad things about ligninBad things about lignin
Completely indigestible
Binds to cellulose and decreases the
digestibility (dramatically) of other feed
components
46. Good things about ligninGood things about lignin
Nutritionally – NONE
For the plant
– Helps insect resistance
– Provides structural rigidity
47. Analysis of CHOAnalysis of CHO
Crude Fiber
NFE
Better
Neutral Detergent Fiber (NDF)
Acid Detergent Fiber (ADF)
– (more about those later in the course)
49. LIPID CLASSIFICATIONLIPID CLASSIFICATION
Simple lipids - esters of fatty acids with
alcohols
– Fats, Oils, Waxes
Compound lipids - esters of fatty acids
containing groups in addition to an alcohol
and fatty acid.
– Phospholipids, glycolipids, lipoproteins
Derived lipids
Sterols
Terpenes (includes Vitamin A)
50. Largest, most impt category isLargest, most impt category is
Fats and OilsFats and Oils
Fats contain 2.25 X as much energy as
CHO
– Fats = 9 Kcal / g
– Proteins = 4 Kcal / g
– CHO = 4 Kcal / g
– 9 / 4 = 2.25
51. Fat compositionFat composition
Lipids are composed of the elements
Carbon, Hydrogen & Oxygen (just like
CHO)
Difference is Fats contain LITTLE Oxygen
compared to H and C.
– C & H are the real fuel, O can come from
air.
52. Most fat is composed of GLYCEROL and
FATTY ACIDS
Triglycerides have 1 glycerol & 3 Fatty
Acids
Diglycerides have 1 glycerol & 2 Fatty Acids
Monoglycerides have 1 glycerol & 1 Fatty
Acid
55. Saturated vs UnsaturatedSaturated vs Unsaturated
SATURATED (has all the H it can have)
CH3(CH2)16COOH
UNSATURATED (contains double bonds)
CH3(CH2)4CH=CHCH2CH=(CH2)7COOH
57. VFA’s ImportanceVFA’s Importance
In Rumen Fermentation
– VFA’s are the end product of the bacteria
breaking down carbohydrate (because
there is no oxygen in the rumen).
58. Medium Chain Fatty AcidsMedium Chain Fatty Acids
C-6 to C-14 acids are not real abundant
60. Essential Fatty AcidsEssential Fatty Acids
Essential because they can’t be formed
by the animal and must be in the diet.
– (actually many animals can convert linoleic
to arachidonic acid, but we’ll call all 3 the
EFA’s)
Linoleic Acid
Linolenic Acid
Arachidonic Acid
61. Essential Fatty Acids -Essential Fatty Acids -
SymptomsSymptoms
Skin problems, scaly skin, necrosis
Necrosis of the tail
Growth failure
Reproductive failure
Edema
Subcutaneous hemorrhage
Poor feathering in chicks
62. EFA’s – Practical AspectsEFA’s – Practical Aspects
You will NOT see deficiency on animals
fed practical diets.
You will NOT see deficiency in ruminant
animals
– (there is enough microbial synthesis in the
rumen, even though microbes hydrogenate
unsaturated fats).
63. Functions for Fat in DietsFunctions for Fat in Diets
1. Energy
2. Provide EFA’s
Also:
– Dust control – ½ to 1% does a good job
– Absorption of fat soluble vitamins
– Improves palatability of some diets
65. Lipid CategoriesLipid Categories
Phospholipids
Usually glycerol + 2 Fatty Acids + P and
something
• ~~~~~~~~
• ~~~~~~~~
• ~P~~~~~~~~~
Lecithins -P-choline
Cephalins -P-cholamine (amino ethyl alcohol)
Part of membranes
Surface active (both hydrophilic & hydrophobic)
66. Lipid CategoriesLipid Categories
Glycolipids
• ~
• ~
• ~~sugar
Important in grasses & clovers
Much of the dietary fat of ruminants (60%) is
galactolipid.
Especially rich (95%) in linoleic acid
67. Lipid CategoriesLipid Categories
Cerebrosides
Nerve Tissue
FA - NH2
-sphingosine-hexose
Waxes
FA + monohydric alcohol
Steroids - hormones, includes cholesterol
Terpenes - includes Vitamin A
71. ProteinsProteins
Proteins are very complex
– Order of every amino acid is important, just
like letters in words, words in sentences,
sentences in paragraphs, and paragraphs
in chapters.
– Proteins have primary, secondary, tertiary
and quaternary structure
Differences in proteins are what make
individuals unique
75. Protein QualityProtein Quality
Refers to the amount and balance of
the essential amino acids in the protein.
Important for nonruminant animals but
not ruminants
– For ruminants, quantity of CP is what’s
impt.
76. ““IDEAL PROTEIN”IDEAL PROTEIN”
An “ideal protein” would just exactly
meet the essential amino acid needs of
the animal, with none in excess, and
with the right level of non-essential
amino acids.
79. Functions of Dietary ProteinsFunctions of Dietary Proteins
Supply the needed amino acids for the
body to make its own proteins.
If present in excess, supplies energy
84. Vitamin AVitamin A
A.Introduction
– 1.Chemically known
as retinol
– 2.It is an unsaturated
monohydric alcohol
with the shown
structural formula:
85. – 3. It is a pale yellow crystalline solid,
insoluble in water, but soluble in fats and
various fat solvents.
– 4. It is readily destroyed by oxidation on
exposure to air and light.
– 5. Vitamin A does not occur in plants but
rather as its precursor, carotene, or
carotenoid pigments.
86. Sources of Vitamin ASources of Vitamin A
1. Liver is a rich source of vitamin A.
2. Egg yolk and milk fat are generally rich
sources.
4. Green forages, well-made hays and
legume-grass silages are good sources.
5. Grains, except corn, are low or devoid of
vitamin A activity.
6. Animal products are poor sources.
87. 1. Provitamins
a. Includes α-, β- and γ- carotene and
cryptoxanthin
b. Most important is β-carotene
a. red in color
b. green feeds are excellent sources
c. Conversion to vitamin A
a. Occurs in intestinal wall and liver and possibly in
the kidney and lung
b. In theory one molecule of carotene should yield
two molecules of A
c. Efficiency is below the expected.
88. Vitamin A value is defined as
– One I.U. of vitamin A = vitamin A
activity of 0.300 ug of crystalline
vitamin A alcohol
89. Efficiency of conversionEfficiency of conversion
Species β-carotene Vit A, I.U.
Rat 1000 1667
Poultry 1000 1667
Beef cattle 1000 400
Sheep 1000 480
Swine 1000 533
Dairy cattle 1000 400
Horses 1000 555 to 333
Dogs 1000 833
90. MetabolismMetabolism
Vitamin A and vision
– Rhodopson (visual purple), the pigment of
the rod cells of the retina of the eye, is
made of the vitamin plus a protein moiety.
When exposed to light, the pigment breaks
down into its constituents and these
chemical changes are accompanied by
stimulation of the optic nerves. Rhodopsin
is regenerated in the dark.
91. – Ability to see in dim light depends on the
rate of resynthesis of rhodopsin.
Rhodopsin formation is impaired where vitamin
A is deficient
92. Other tissuesOther tissues
Maintains mucous membranes of the
respiratory tract, intestinal tract, urethra,
kidney and eyes in a healthy condition
– In absence of vitamin A, they become
keratinized and susceptible to infection
Role in bone formation
93. Vitamin A DeficienciesVitamin A Deficiencies
Night Blindness
Xeropthalmia
Infertility, abortion, fetal abnormalities
Metaplasia (change of cell type)
Infections
Dozens of other symptoms, as Vit A is
involved all over the body
94. Deficiency symptomsDeficiency symptoms
Adult cattle
– A mild deficiency is associated with night
blindness, roughened hair, scaly skin.
– Prolonged deficiency – excessive watering,
softening and cloudiness of the cornea and
development of xeropthalmia characterized
by a drying of the conjunctiva.
– Constriction of the optic nerve canal in
calves
95. Deficiency SymptomsDeficiency Symptoms (cont)(cont)
Infertility in breeding animals
Abortion or production of dead, weak or
blind calves
Increased susceptibility to infection-
calves
96. Deficiency SymptomsDeficiency Symptoms (cont)(cont)
Ewes
– Night blindness
– Weak or dead lambs
Pigs
– Eye disorders (xerophthalmia & blindness)
– Blind, deformed litters
– Impaired appetite and growth
97. Deficiency SymptomsDeficiency Symptoms (cont)(cont)
Poultry
– High mortality
– Retarded growth, weakness, ruffled
plumage and a staggering gait
– Reduced egg production and hatchability
100. Vitamin DVitamin D
Necessary to use Ca & P
Deficiency causes RICKETS
Can be gotten from SUN on Skin
Active form: 1,25 dihydroxycholecalciferol
Form in plants is D2, in animals D3.
– poultry, cats need D3
102. Vitamin D as a HormoneVitamin D as a Hormone
Vitamin D is activated by UV light from 7-
dehyro-cholesterol in the skin, goes to liver
In LIVER, is hydroxylated in the 1 position
Goes to KIDNEY where it is hydroxylated in
the 25 position, forming:
1,25 dihydroxy cholecalciferol, the active form
104. Deficiency SymptomsDeficiency Symptoms
Young animals
– Rickets with weak, easily broken bones, bowed
legs
Young cattle
– Swollen knees and hocks and arching of back
Pigs
– Enlarged joints, broken bones, stiffness of joints,
occasional paralysis
105. Vit D Deficiency symptomsVit D Deficiency symptoms
In older animals oesteomalacia
(uncommon)
Poultry
– Soft rubbery bones and beak, retarded
growth, bowed legs, reduced egg
production
106. Units of vitamin DUnits of vitamin D
One I.U. of vit D = 0.025 µg of pure
crystalline irradiated 7-
dehydrocfholesterol (D3)
107. ProblemsProblems
Need is greater for pigs & poultry than
cattle & sheep
Animals housed indoors may need
suppl.
More Vit D may be helpful managing
milk fever.
108. SourcesSources
Most feeds for pigs & poultry are poor
sources
Cod and fish-liver oils are good sources
Sun-cured hays are good sources
Irradiated yeast is a good source of D2
109. Excessive Vitamin DExcessive Vitamin D
High doses mobilize Ca & P from the
tissues causing vitamin D rickets
It may cause deposition of calcium salts
in arteries, various organs and tissues
110. Vitamin EVitamin E
Tocopherols (d-α-tocopherol mainly)
Protects membranes
Interacts with SELENIUM
Prevents muscle, liver and blood vessel
degeneration.
114. Vitamin E & SeleniumVitamin E & Selenium
1. Exact interrelationship is not known.
2. Most enzootic muscular dystrophies in sheep
and cattle can be prevented by administering Se
or vitamin E.
3. Necrotic liver degeneration in the rat and
exudative diathesis in the chick can be prevented
by either substance.
4. Nutritional encephalomalacia in chick or
muscular dystrophy by E but not by selenium.
115. Units of vitamin EUnits of vitamin E
1 I.U. of vitamin E = one milligram of
synthetic a-tocopheryl acetate
116. Sources of Vitamin ESources of Vitamin E
Good
– a. Wheat germ
– b. Green forages
– c. Soybean, peanut and cottonseed oils
2. Poor
– a. Corn
– b. Soybean, peanut and cottonseed meals
117. Vitamin KVitamin K
Necessary for blood clotting
Normally get enough by microbial synthesis
Add menadione (Vit K source) to be safe
118. A number of compounds haveA number of compounds have
vitamin K activityvitamin K activity
phyloquinone, found in green plants
Naturally occurring naphthoquinone is
vitamin K2
Menadione (K3) is the most active
synthetic compound
121. ProblemsProblems
Seldom really a problem
Synthesis occurs by microbes, even in
non-ruminants
Practically, add to non-ruminant diets
anyway
Beware moldy sweet clover poisoning
– coumerol converted to dicoumarol by mold
123. FunctionsFunctions
Important role in various oxidation-
reduction mechanisms in living cells
– ELECTRON TRANSPORT
Impt for normal collagen metabolism
– hydroxyproline from proline &
hydroxylysine from lysine
124. Other rolesOther roles
Co-substrate in certain mixed-function
oxidations
– dopamine to norepinephrine
– reqd with ATP for plasma Fe into ferritin
126. Required by:Required by:
Man
other primates
Guinea pigs
A few other species, including:
– Indian fruit bat, red-vented bulbul, flying
fox, rainbow trout, coho salmon, 2 species
of locust, silkworm
127. Not required by farm animalsNot required by farm animals
EXCEPT under some specific
conditions:
– debilitated animals
– possibly newborns
– possibly pigs following weaning briefly
– any time metabolism is so altered that
synthesis fails to occur
132. Can form esters such as thiamin
pyrophosphate, a cocarboxylase
Coenzyme in oxidative decarboxylation
of pyruvic acid
– Deficiency: accumulation of pyruvic acid
and its reduction product lactic acid
133. B1 Deficiency SymptomsB1 Deficiency Symptoms
BERI BERI in Humans
Loss of appetite, emaciation, muscular
weakness and progressive dysfunction
of nervous system
Pigs: appetite, growth, vomiting,
respiratory problems
Chicks: polyneuritis (nerve
degeneration and paralysis)
137. B2B2
Part of FLAVOPROTEINS – transport of
H (transfer of electrons)
Oxidation-Reduction reactions
Limited storage
DO NEED to ADD to non-ruminant diets
– Cereals are a poor source
141. Nicotinamide Nicotinic AcidNicotinamide Nicotinic Acid
Can be formed from Tryptophan
– (but not the reverse)
– (not best to rely upon – cereals low in Try)
Active group of 2 important coenzymes
– NAD & NADP (nicotinamide adenine
dinucleotide and its phosphate)
161. Add LARGE amounts when needed
– Light and fluffy
– NOT part of regular vitamin mix
Add to Swine (sows) and Poultry diets
– (adds ½ pig/litter for sows)
168. BiotinBiotin
Role in Fat Synthesis
Problems are skin problems
– Dermatitis
– Loss of hair
Avidin (in raw egg white) inactivates it
Widely Distributed
173. Macro MineralsMacro Minerals
Calcium – bones, teeth, muscle
Phosphorus – bones, soft tissue
– Needs proper Ca:P ratio and Vitamin D
Magnesium prevents Grass Tetany
Na (sodium), K (potassium), Cl
(chloride)
– Osmotic balance, Na pump, muscle, nerve
Sulfur – in proteins & other moleules
174. Trace MineralsTrace Minerals
Iron (Fe) – prevents anemia
Copper (Cu) – need it to use Fe,
connective tissue formation
Zinc (Zn) – prevents parakeratosis
Iodine (I) – prevents goiter
Manganese (Mn) need for proper bone,
activates enzymes
175. Trace Minerals continuedTrace Minerals continued
Need only tiny amounts of these,
almost unmeasurable
Chromium (Cr) – CHO metabolism
Molybdenum (Mo) – toxic but essential
Fluorine (F) – toxic but benefits teeth
176. Ultra Trace ElementsUltra Trace Elements
Things in this category MAY be
essential but that has not been proven
(and accepted generally)
Includes many elements, including: B,
As, Ba, Ni, Sr, Va and others
Text book (Church & Pond) accept
some (Va) as essential that I do not