Animal Science

• Nutrition


  The foundation of a livestock production system
• The study of nutrition in animals

  • Ingestion
  • Digestion
  • Absorption of nutrients
  • Transport of nutrients to body cells
  • Metabolism
  • Removal of waste products from metabolism
  • Part of ingested food that is not absorbed
• Producers must always be aware that the nutritional requirements vary with species, age, production and even season of the year
• One of the major challenges facing the livestock production industry today is providing adequate amounts of balanced ration at a reasonable cost
• Nutrition


  The study of various physical and chemical processes that transform food elements to body elements and the influence of various feed additives to various processes in the body. It involves ingestion, digestion and absorption of various nutrients, their transport to all body cells, its metabolism and the removal of the unusable nutrients and waste products of metabolism.
• Food/Feed


  Any material that embraces naturally in both plants and animals including the by-products prepared from them.
• Food/Feed


  • corn
  • rice bran
  • fish meal
• Feedstuff


  Any material both natural in origin and synthetically prepared that when properly used have nutritional value in the diet.
• Nutrients


  Substances or elements found in the feed that are very necessary to support animal life processes of the animals. These are the carbohydrates, fats, proteins vitamins, minerals and water.
• Ration


  The food given to the animals with balance of nutrients needed by the animals within 24 hours requirement/food allowance.
• Diet


  The kind of food given to the animals regardless whether balance or unbalance of nutrient requirements needed by the animals.
• Digestion


  The process of breaking down of food particles through mechanical, enzymatic and/or microbial processes in preparation for absorption.
• Absorption


  The transport of all digested nutrients to all parts of the body tissues and cells.
• Metabolism


  The next process of nutrient utilization in the body after its digested and absorbed in the cells. It is the sum total of all the physical and chemical changes occurring in the body where nutrients are metabolized into energy in the form of ATP, carbon dioxide, and water (metabolic water).
• Classes of Nutrients


  • Water
  • Carbohydrates
  • Fats
  • Protein
  • Minerals
  • Vitamins
• Fat Soluble Vitamins


  • A
  • D
  • E
  • K
• Water Soluble Vitamins


  • B vitamins
• Water


  A compound that is colorless and odorless which contain two molecules of hydrogen and one molecule of oxygen. It is used for the transport of nutrients and excretion, and body temperature regulation. It is the cheapest and most abundant nutrient.
• Water from the feeds is uneconomical and not wanted rather than water from spring the water range
• Metabolic water


  The water produced when the nutrients are completely metabolized in the cells.
• Classes of Nutrients


  • Carbohydrates
  • Fats or Lipids
  • Protein
• Carbohydrates


  • Very high in plants and negligible in animal tissues
  • Major component of animal food consisting of about 75% of the dry weight of plants which provide energy to animals
  • Contain carbon, hydrogen and oxygen where hydrogen and oxygen present in the same proportion with that of water
• Classification of Carbohydrates


  • Monosaccharides
  • Dissaccharides
  • Polysaccharides
• Monosaccharides


  Simple sugars that are utilized by the body without undergoing hydrolysis
• Monosaccharides


  • glucose, galactose, fructose, xylose
• Dissaccharides


  Carbohydrates containing 2 simple sugars that should undergo hydrolysis with specific enzymes before it is absorbed and utilized by the body
• Dissaccharides


  • Maltose, sucrose, lactose
• Polysaccharides


  Contain several simple sugars that should undergo hydrolysis with specific enzymes before they are absorbed and utilized by the body
• Polysaccharides


  • starch, cellulose, glycogen, hemicellulose, pectins, lignin
• Fats or Lipids


  • Present in both plants and animals
  • Insoluble in water but soluble in ether, benzene and chloroform
  • Contain carbon, hydrogen and oxygen
• Classification of Fats/Lipids


  • Simple lipids/fats
  • Compound lipids
• Simple lipids/fats


  Esters of fatty acids and alcohol
• Simple lipids/fats


  • Fats and oils (esters of fatty acids and glycerol)
  • Waxes (esters of long chain sterols or monohydric alcohol)
• Compound lipids


  Esters of fatty and alcohol in combination with other compounds
• Compound lipids


  • Phospholipids (fatlike compound phosphoric acid and a nitrogen base)
  • Glycolipids (containing a fatty acid, a carbohydrate, a complex alcohol and nitrogen base but no phosphorous)
• Saturated fatty acids


  Those wherein all the carbon skeletons are filled up with hydrogen
• Unsaturated fatty acids


  Those wherein not all carbons are filled up with hydrogen, contained double bonds
• Protein


  • Contain carbon hydrogen and oxygen, nitrogen, sulfur, phosphorus and iron
  • Principal constituents of the organs of soft structure of the animal body
  • Composed of amino acids
• Classification of Amino Acids

  • Essential
  • Non-essential
• Essential amino acids


  Those that are necessary but the body cannot synthesize, therefore they must be supplied