Lea Animal Nutrition Mdgacutan Vsu 2017

ANIMAL NUTRITION
AND FEEDING
Resource Person
MANUEL D. GACUTAN JR, M.Sc.

Assistant Professor, DAS-CAFS,VSU
Board Review for the Licensure Examination for Agriculturist

June 20, 2017
Digestion
• Series of processes by which an organism takes in and
assimilates food
Food/Feed
• Term that describes the edible matter, those that can be
digested are the nutrients
Nutrients
• Any feed constituent that aid animal life
Background
Animal Nutrition//MDG Jr
Studying animal nutrition does involve a good
background in several field of discipline,
EXCEPT:
A. Biochemistry
B. Microbiology
C. Genetics
D. Chemistry
E. Endocrinology
F. Physics
Question
What are examples of nutrients that are non-feed origin?
Background
All of the following are sources of nutrients,
EXCEPT:
A. synthetically produced vitamins

B. chemically produced inorganic salts
C. synthesized amino acids
D. microbial cell protein
E. sunlight
F. metabolites
Question
Digestion
• Process of breaking complex substances into simple and
absorbable form
Trace the digestive tract of a) monogastric, b) poultry,

and c) ruminants from organ of prehension to excretion
Four Types of Digestion

1. Mechanical Digestion
2. Chemical Digestion
3. Enzymatic Digestion
4. Microbial Digestion
Digestive Process
Tracing the digestive tract of animals, which of the
following is NOT according on the basis of
descending order?
A. esophageal groove, abomasum, omasum

B. omasum, abomasum, duodenum
C. rumino-reticular orifice, omasum, abomasum
D. mouth, pharynx, esophagus
E. jejunum, ileum, cecum
F. colon, rectum, anus
Question
All of the following demonstrates process of
mechanical digestion, EXCEPT:
A. peristaltic movement of bolus

B. eructation
C. churning action of stomach
D. regurgitation in ruminants
E. grinding action of gizzard
F. mastication
Question
Which of the following classification of teeth is
more suited for ovine, caprine, and bovines?
A. canine and incisor teeth

B. canine and pre-molar teeth
C. canine and molar teeth
D. pre-molar and molar teeth
E. incisor and molar teeth
F. incisor and pre-molar teeth
Question
Stomach Nature of Animals
Monogastric
• Simple foregut and midgut but with extensive
hindgut
• Swine and horses
Digestive Process
Avians
• Extensive pre-gastric (crop, proventriculus, gizzard)
and midgut, possibly extensive hindgut
• Chicken, quails, ducks, ostriches
Digestive Process
The following are the functions of the crop in avian
species, EXCEPT:
A. store feed temporarily

B. moistens and softens the feed
C. possible enzymatic digestion
D. possible microbial digestion
E. possible chemical digestion
F. possible mechanical digestion
Question
Which of the following is NOT a characteristic of
avian digestive anatomy?
A. colon is the site of microbial fermentation

B. specialized beak for specific diet
C. ventriculus functions in mechanical action
D. crop is an enlarged esophagus at the distal end
E. esophagus, crop, proventriculus, gizzard
anatomical arrangement
F. rectum is generally absent
Question
Ruminants
• Extensive pre-gastric and possibly less extensive
midgut and hindgut
• Chambers of ruminant stomach
Rumen Reticulum Omasum Abomasum
Digestive Process
What are the
functions of the
rumen microflora?
In ruminants, in what tissues will the majority of
the short chain volatile fatty acids are absorbed?
A. papillae
B. ventricular groove
C. laminae omasi
D. microvilli
E. villi
F. many plies
Question
The following condition should be observed for
effective rumen fermentation, EXCEPT:
A. anaerobic environment
B. constant feed supply
C. mineral block feeding
D. enough moisture
E. constant warm temperature
F. removal of toxic end products
Question
What is the term referring to the controlled
vomiting where the ingesta is pushed back to the
esophagus?
A. Mastication
B. Rumination
C. Regurgitation
D. Eructation
E. Peristalsis
F. Deglutition
Question
All of the following are products of rumen
fermentation, EXCEPT:
A. B-complex vitamins
B. vitamin ADE
C. Heat
D. SCVFA
E. methane
F. carbon dioxide
Question
Which of the following is NOT a function of the
stomach?
A. secretes HCl
B. secretes rennin
C. secretes pepsin
D. secretes amylase
E. secretes mucin
F. hydrolyze protein and carbohydrates
Question
All of the following are the functions of the HCl in
the stomach, EXCEPT?
A. disinfects the stomach wall

B. activates pepsinogen to pepsin
C. kills microorganisms
D. lubrication
E. enzyme secretion
F. digestive effects
Question
All of the following are proteolytic enzymes,
EXCEPT?
A. chymotrypsin
B. trypsin
C. pepsin
D. tannin
E. rennin
F. mucin
Question
Absorption
• Transfer of substances from GIT to circulatory system
Villi
• Very small projections lining the small intestine
essential for absorption
Digestive Process
The Intestines
Small Intestine
• Enzymatic digestion and absorption
• Includes duodenum, jejunum and ileum
Large Intestine
• Microbial digestion, absorption of water and
storage of waste
• Includes cecum, colon, and rectum
Digestive Process
All of the following are characteristics of hindgut
fermenters, EXCEPT?
A. intensive pre-gastric digestion

B. well developed cecum/colon
C. adapted to forage type diets
D. produce short chain volatile fatty acids
E. capable of nutrient recylcing
F. coprophagious behavior
Question
Primary Enzymes of the Digestive Tract
Food Source (substrate) Enzyme Origin Product of Digestion
Carbohydrates
Starch, glycogen, dextrin Amylase Saliva, pancreas Maltose, glucose
Maltose Maltase Small intestine Glucose
Lactose Lactase Small intestine Glucose, galactose
Sucrose Sucrase Small intestine Glucose, fructose
Fats and Oils
Lipids Lipase Gastric mucosa, Monoglycerides
pancreas Glycerol, fatty acids
Proteins
Milk proteins Rennin Gastric mucosa Coagulates milk proteins
(young calf)
Proteins Pepsin Gastric mucosa Polypeptides

Protein breakdown products Trypsin Pancreas Peptides, proteoses
Chymotrysin Pancreas Peptides
Carboxypeptidase Pancreas Peptides, amino acids
Aminopeptidase Small intestine Peptides, amino acids
Dipeptidase Small intestine Amino acids
Nucleoproteins Nucleotidase Small intestine Nucleotides, nucleosides

Nucleosidase Small intestine Purines, phosphoric acid
Digestive Process
Nutrients Basic Unit
Protein amino acid
Starch glucose (non-ruminant)
VFA & lactic acid (ruminant)
Cellulose Volatile Fatty Acids (VFA)
Sucrose glucose & fructose
Lactose glucose & galactose
Lipids fatty acids & glycerol
Minerals any soluble form
Vitamins any soluble form
Digestive Process
APPARENT DIGESTIBILITY
• It is represented by the difference between the
amount of feed ingested and the amount appearing
in feces. It includes endogenous sources of same
chemical composition
TRUE DIGESTIBILITY
• It is the proportion of the dietary intake that is
absorbed from the GIT excluding any contributions
from the body (endogenous losses)
Digestibility Estimates
APPARENT DIGESTIBILITY
Feed Intake – Fecal Amount
% Dig. ---------------------------------------- X 100
Feed Intake
TRUE DIGESTIBILITY
Feed Intake – (Fecal Amount-Endogenous Losses)
% Dig. ------------------------------------------------- X 100
Feed Intake
Digestibility Estimates
METABOLISM
ANABOLISM or constructive
metabolism. It is all about building
and storing small molecules into
larger, and more complex molecules
CATABOLISM, or destructive
metabolism. It is the process that
produces the energy required for all
activity in the cells. The cells break
down large molecules to release
energy
Metabolism
Grass Species
Brachiaria mutica – Para grass
Brachiaria decumbens – Signal grass
Brachiaria humidicola – Humidicola Creeping Legume Species
Brachiaria ruziziensis – Kennedy grass Centrocema pubescens – Centro
Paspalum atratum – Carabao grass Macroptilium atropurpureum – Siratro
Panicum maximum – Guinea grass Pueraria phaseoloides – Kudzu
Digitaria decumbens – Pangola grass Stylosanthes guianensis – Stylo
Pennisetum purpureum – Napier grass Arachis pintoi – Mani-mani
Setaria spacelata – Setaria Calopogonium muconoides – Calopo
Cynodon plectostachyus – Star grass
Saccharum officinarum – Sugarcane
Zea mays – Corn
Forage species
Tree Legumes Native Vegetation
Leucaena leucocephala – Ipil Ipil Saccharum spontaneum – Talahib
Gliricedia sepium –Madre de cacao Imperata cylindrica – Cogon
Desmodium renzonii - Rensonii Chrysopogon aciculatus – Amorseco
Flemingia macrophylla – Flemingia Toxic Weeds
Trichanthera gigantea – Madre de Agua Lantana camara – Piyo-piyo
Indigofera suffruticosa - Indigo Pteridium aquilinum –Pako-pako
Samanea saman - Acacia Chromolaena odorata – Hagonoy
Morus alba – Mulberry Chromolaena odorata – Giant mimosa
Sesbania grandiflora – Sesbania Solanum ferox – Wild eggplant
Calliandra calothyrsus - Caliandra
Forage species
Carbohydrates
• Major source of energy, source of heat, source of
dietary fiber, converted to fats when excess
Classification
• Monosaccharides – made up of 1 sugar molecule
• Disaccharides – made up of 2 sugar molecules
• Polysaccharides – made up of long chains of
monosaccharides
Classes of Nutrients
Fast-releasing Slow-releasing
Which of the following is NOT TRUE about
carbohydrates?
A. Organic compound made up of C, H, and O

B. Abundantly found in plants
C. Glycogen is reserved form in animals while starch in
plants
D. Disaccharides and polysaccharides are linked by
glycosidic bonds
E. Composed of carboxylic group and an amino group
F. Excess of carbohydrates are converted to fats
Question
Which of the following is carbohydrate can be
obtained from copra?
A. Galactose
B. Sucrose
C. Chitin
D. Mannose
E. Glycogen
F. Starch
Question
Which of the following is NOT an energy source?
A. Cellulose
B. Xylose
C. Glucagon
D. Glycolipids
E. Volatile fatty acids
F. Tallow
Question
Which is a source of dietary fiber?
A. Amylopectin
B. Amylose
C. Hemicellulose
D. Ribose
E. Chitin
F. Glycogen
Question
Which of the following is NOT a rich source of
chitin?
A. Crab meal
B. Insect meal
C. Shrimp meal
D. Bone meal
E. Beetle and bug meal
F. Squid meal
Question
Lipids/Fats
• 2.25x more concentrated energy source, source of
heat, protects inner organs, source of essential fatty
acid, carrier of Vitamin ADEK
Types of Fats
• Saturated fats – no double bond, high melting point,
solid at room temperature
• Unsaturated fats – has double bonds, low melting
points, and liquid at room temperature
Fatty Acids Commonly Found in Lipids
Fatty Acids Empirical Formula

Saturated
Butyric (butanoic) C4H8O2
Caproic (hexanoic) C6H12O2
Caprylic (ocatanoic) C8H16O2
Capric (decanoic) C10H20O2
Lauric (dodecanoic) C12H24O2
Myristic (tetradecanoic) C14H28O2
Palmitic (hexadecanoic) C16H32O2
Stearic (octadecanoic) C18H36O2
Unsaturated
Palmitoleic (hexadecenoic) C16H30O2
Oleic (octadecenoic) C18H34O2
Linoleic (octadecadienoic) C18H32O2
Linolenic (octadecatrienoic) C18H30O2
Arachidonic (eicosatetraenoic) C20H32O2
Which of the following is NOT a rich source of fat?
A. marbled meat
B. copra
C. egg
D. skimmed milk
E. fresh milk
F. cheese
Question
One of the essential fatty acid is in the form of
omega 3, which among the fatty acids is described?
A. Stearic
B. Linolenic
C. Linoleic
D. Arachidonic
E. Oleic
F. Myristic
Question
Proteins
• Basic structural materials, essential for growth,
development, production, maintenance,
reproduction, acts as enzymes and hormones
Two Types of Amino Acids

• Essential Amino Acids –indispensable and needs to
be present in the diet
• Non Essential Amino Acids – can be synthesized in
the animal’s body
ESSENTIAL AMINO ACIDS NON-ESSENTIAL AMINO ACIDS
Phenylalanine Alanine
Valine Asparagine
Threonine Aspartic Acid
Methionine Cysteine
Arginine (except piglets) Cystine
Tryptophan Glutamic Acid
Histidine Glycine
Isoleucine Hydroxyproline
Leucine Proline
Lysine Serine
Glycine (for chicks) Tyrosine
Limiting Amino Acid
AA which is present in a protein in the least amount in relation to
the animal’s need for that particular AA. Deficiency in one EAA will
limit protein synthesis.
Supplementary Effect of Proteins

When two proteins have different limiting amino acid and one
contain an excess of the amino acid that is limiting in the other,
then a supplementary effect is realized when the two protein s are
mixed together.
What is the first limiting amino acid in poultry
diets?
A. Methionine
B. Lysine
C. Threonine
D. Tryptophan
E. Arginine
F. Phenylalanine
Question
Which of the following is NOT TRUE about proteins?
A. The backbone of protein is composed basically of C,

H, O, and N
B. Amino acid is made up of an amino group, carboxylic
group and an R-group
C. Peptide bonds connect chains of amino acid in protein
D. EAA are termed as dispensable AA whereas Non-EAA
are indispensable
E. Insulin and glucagons are hormones
F. Trypsin and rennin are enzymes
Question
Vitamins
• Required by the animals in very small
amounts for regulating various body
processes toward normal health, growth,
production and reproduction
• If deficient, specific disease is associated
Two Types of Vitamins
• Fat Soluble – Vitamins ADEK
• Water-Soluble – B-complex Vitamins,Vit. C
VITAMIN NOMENCLATURE
FAT SOLUBLE VITAMINS
Vitamin A Retinoids (retinol, retinal, retinoic acids, 3-dehydroretinol)

Vitamin D2-D4 Lumisterol, Ergocalciferol, Cholecalciferol, Dihyrotachysterol, 7- dehydrocholosterol
Vitamin E Tocopherol, Tocotrienol
Vitamin K Naphthoquinone
VITAMIN A -promotes the development of visual
pigments, aids in growth and health of skin and mucus
membranes
Night Blindness in Calves
VITAMIN D - Very much needed in the absorption of Ca
in the intestinal lumen; Essential for development of bones
and teeth
Rickets in young animals
VITAMIN E - Works as a biological antioxidant, as a
detoxifying agent, utilization of Vitamin E is dependent on
adequate selenium
Nutritional Muscular Dystropy

Crazy chick disease
VITAMIN K - Functions in the blood coagulation system
Localized Hemorrhage
VITAMIN NOMENCLATURE
WATER SOLUBLE VITAMINS
Vitamin B1 Thiamine
Vitamin B2 Riboflavin
Vitamin B3 Niacin
Vitamin B5 Pantothenic Acid
Vitamin B6 Pyridoxine
Vitamin B7 Biotin
Vitamin B9 Folic Acid
Vitamin B12 Cyanocobalamine
Vitamin C Ascorbic Acid
VITAMIN B1 – THIAMINE - Regulates
metabolism of carbohydrates; aids in normal
functioning of circulatory and nervous system
Polyneuritis in chicks (retraction of the head)
Cerebrocortical necrosis in lamb (convulsions)
VITAMIN B2 – RIBOFLAVIN - Works with
other B vitamins for normal body functioning and
also for release of energy from carbohydrate
Curled toe paralysis
Spradled legs
VITAMIN B5 – PANTOTHENIC ACID -
Part of coenzyme A which occupy a central position
in the intermediary metabolism
Hyperkeratosis in chicken (thickening of the skin)
Goose stepping gait in pigs
VITAMIN B7 – BIOTIN- Necessary for
gluconeogenesis and fatty acid synthesis
Foot lession in pigs
What is the generic name of Vitamin B9?
A. Folic acid
B. Cyanocobalamine
C. Ascorbic acid
D. Pantothenic acid
E. Biotin
F. Pyridoxine
Question
What is the cause of the nutritional disease called
crazy chick disease?
A. Vitamin B1 deficiency
B. Vitamin B2 deficiency
C. Vitamin A deficiency
D. Vitamin D deficiency
E. Vitamin E deficiency
F. Vitamin K deficiency
Question
Minerals
• It has functions such as structural,
physiological, catalytic, regulatory, and in
energy metabolism
• If deficient, specific disease is associated
Two Classification of Minerals

• Macrominerals – required in relatively large amount
in the diet
• Microminerals – required only in a very small
amount in the diet
MINERAL DISTRIBUTION IN THE ANIMAL BODY
Element Percent
Calcium 1.33
Phosphorus 0.74
Potassium 0.19
Sodium 0.16
Sulfur 0.15
Chlorine 0.11
Magnesium 0.04
CALCIUM AND PHOSPHORUS DEFICIENCY
Osteomalacia in adults
Soft shelled eggs

Magnesium Deficiency - Hyperirritability of
the neuromuscular system producing
hyperexcitability and incoordination
Hypermagnesemic tetany
Iodine Deficiency – Iodine is needed in the
production of thyroxine by the thyroid gland.
Symptoms include goiter and hairlessness at birth
Goiter
Iron Deficiency – Iron is necessary for
hemoglobin formation.
Anemia
Selenium Deficiency – Characterized by
progressive weakness and loss of muscle mass
termed as nutritional muscular dystrophy
White Muscle Disease

Zinc Deficiency – Characterized by lesions of the
superficial layers of the epidermis due to inadequate
absorption of zinc due to an excess of calcium, phytates, or
other chelating agents in the diet
Parakeratosis
All of the following may be caused by Ca and P
imbalance, EXCEPT:
A. Osteomalacia
B. Rickets
C. Soft shelled eggs
D. White muscle disease
E. Depressed milk production
F. Fragility of teeth
Question
Water
• Functions in transport and excretion of
nutrients, solvent properties, body
temperature regulation, lubricates synovial
joints
• inversely related with age and fat deposition
Means of Water Loss
Urine Sweat
Feces Vaporization
Saliva Belching
All of the following are sources of water for the
animals, EXCEPT:
A. Rain water
B. Drinking water
C. Salt water
D. Forages and concentrates
E. Catabolism of reserve fats
F. Milk
Question
Which of the following is NOT true about water?
A. Amount in the body decreases with increasing age

B. Amount in the body increase with increasing fat
C. Found so high in blood and milk
D. Largest in terms of composition in the animal body
E. More important than food in case of depriviation
and survivability
F. None of the above
Question
Estimates of Average Daily Water Requirement of Some Domestic Animals
Animal Average Daily Water Requirement (in
Liters)
Adult cattle 30-50
Beef cow, lactating 60
Dairy cow, lactating 90
Dairy cow, maintenance 60
Horse, medium work 40
Horse, lactating 50
Poultry (hen) 0.5
Swine, 30 kg. 6
Swine, 60-100 kg. 8
Lactating sow 14
Sheep 4-6
Camel 50-75
Which of the following nutrients does NOT have an
energy value?
A. Vitamins and Minerals

B. Fats and Proteins
C. Fats and Carbohydrates
D. Proteins and Carbohydrates
E. Only A and B
F. Only A and D
Question
Proximate Analysis
• A scheme for routine description of animal
feedstuff devised by Henneberg and Stohmann
in 1865 @ Weende Experiment Station in
Germany
• The primary objective is to measure the

amount of each individual component
(nutrients) in the feedstuff
Estimation of Feed Composition

PROXIMATE COMPONENT NUTRIENT REPRESENTED
Moisture Water
Crude Protein Protein
Crude Fiber Insoluble carbohydrates
Ether Extract Fats
Ash Minerals
Nitrogen Free Extract Soluble Carbohydrates
Principles of Feed Sampling

Which of the following statements is NOT a reason
for the variation of analysis of feed ingredients?
A. skill and experience of the laboratory technician

B. availability of appropriate equipment/tools for
analysis
C. source of raw materials
D. cost of feed ingredients
E. adulteration practices
Question
Determining DM and Moisture
• Original sample weight
(ground or milled)
• Oven- dried at 105 oC for

12-16 hrs in a crucible
• Reweighed and DM and

moisture content

Loss of weight during drying
%Moisture = ---------------------------------------- x 100
Weight of sample before drying
Weight of sample after drying

% Dry Matter = -------------------------------------- x 100
Weight of sample before drying
%Water = 100 - % DM

Determining Crude Protein
• Estimates the quantity of protein
and NPN
• Kjeldahl method is used to

determine %N
• Includes digestion, distillation,

and titration process
• % CP = %N x 6.25
Kjeldahl Apparatus

What is the % crude protein if on the analysis, the
feed has 4% nitrogen?
A. 9% CP
B.
C.
25% CP
1.56% CP
%CP = %N x 6.25
D. 13% CP
E. 64% CP
F. 17% CP
Question
Determining Ether Extract
• Estimates all portions of feed
soluble in ether
• Dried samples are extracted

with an organic solvent (ether)
for 4 hours
• Remaining residue is dried and

weighed
Soxhlet Fat Extractor

Determining Crude Fiber
• Estimates fibrous carbohydrates
• EE residue is boiled in a sulfuric

acid then in a NaOH solution
• The residue is then ashed
• CF is the difference between pre-

ash weight and the post-ash
weight

Determining Ash
• Estimates amount of
mineral matter
• Sample is heated at 500-600

oC for 2-4 hour
• Remaining residue is
weighed

Determining Nitrogen Free Extract (NFE)
• Estimates nonfibrous carbohydrates such as sugars

and starches, plus some of the hemicellulose
• It is a measure of readily available carbohydrates
• All the errors associated with proximate analysis are

additive in the estimate of NFE.
% NFE = 100 % – (% EE + % CP + % CF + % moisture + % ash)

Van Soest’s Detergent Fiber System
Defines the carbohydrate

fraction in feedstuffs into:
1. Neutral Detergent Fiber

(NDF)
2. Acid Detergent Fiber

(ADF

Determining NDF
• Major cell wall components

including hemicellulose,
cellulose, lignin, and silica
• NDF also contains heat

damaged proteins, bound
nitrogen, and minerals

Determining ADF
• Dried NDF residue is

boiled in sulfuric acid
solution
• It solubilizes
hemicellulose and cell wall
proteins

Detergent Fiber Analysis (Van Soest)
l Scientific and more informative, considers
the anatomy of the cell
Crude Fiber l NDF fraction contains hemicellulose,
cellulose and lignin
• Old method and
obsolete in many l ADF fractions contains mainly cellulose
countries and lignin; NDF > CF
l Able to fractionate cytoplasmic content

• Provides roughly
cellulose content and l Able to analyze proportion of lignin and
partly lignin cellulose
l In ruminant nutrition studies, this analysis

• Has many analytical is accepted for publications
errors
GROSS ENERGY DETERMINATION
• Energy is a property
possessed by organic
compounds such as CHO,
proteins, and lipids
• Estimating energy uses

oxygen bomb calorimeter

• Weighed sample is
introduced into the thick
walled container (bomb)
which is then filled with
oxygen under pressure

• The bomb is then placed in a

container of water, the feed is
ignited, and the increase in
temperature of the water is
determined.
• The gross energy is the total

amount of heat produced

PARTITIONING OF ENERGY
The objective of ration formulation :
• To utilize knowledge about:

ü nutrients
ü feedstuff
ü animals
• Develop nutritionally adequate rations which will

be eaten in sufficient amounts to provide the level
of production desired
• Mix at a reasonable cost
Feed Formulation
Informations Needed in Formulating Rations
1. Nutrient requirements of the animal
• Standards which state what nutrient and how

much of that nutrient the animals require to
perform desired production
Feed Formulation
Informations Needed in Formulating Rations
2. Feedstuff
• List the available feedstuffs which are suitable
for the particular animal in question
• competitive prices
• analytical data are preferred
Feed Formulation
Which of the following statements is NOT a reason
for the variation of analysis of feed ingredients?
A. skill and experience of the laboratory technician

B. availability of appropriate equipment/tools for
analysis
C. source of raw materials
D. cost of feed ingredients
E. adulteration practices
Question
Which of the following scenario would you consider in
deciding the ingredients to be used in formulating ration?
A. availability of ingredients
B. laboratory analysis of feed ingredient in the local animal
nutrition laboratory
C. published data of the nutrient analysis of particular feed
ingredient in scientific journals/books
D. cost of feed ingredient to be used
E. presence of toxic compounds
F. All of the above
Question
Guidelines and Thumb Rules for Ration Formulation
• Simple nutrients needs can be met adequately by simple feed

formulas
ü Use of Pearson’s Square Method

ü Algebraic Methods
• The more complex the nutrient specification, the more

complex a formula is required to meet all specifications
without having an excess of some nutrients
ü Linear Programming with least cost formulation
Feed Formulation
Which of the following is NOT true about the use of
Pearson Square Method?
A. number in the center of the square should be between

the two numbers on the top left and bottom left
B. it can be used in balancing energy
C. re-checking the balance of the nutrient required can be
made possible
D. figure opposite the top left represents the ingredient
found in the top right
E. this is more adaptable for backyard level of farming
F. none of the above
Question
Pearson’s Square Method
• center number in the square must be intermediate to
the two numbers
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Feed Formulation
Average Daily Gain (ADG)
• It is the average amount of weight an animal has

gained each day for a given period of time the
animal has been on feed.
Final Weight – Initial Weight

ADG = --------------------------------------
# of days in feed
Computation
Feed Conversion Ratio (FCR)
• This is the amount of feed that is eaten by an animal

for each kilogram of weight the animal gained.
• Represents the proportion of food that is converted

into meat
Total amount of feed given
FCR = -----------------------------------
Total amount of weight gained
Computation
THANK YOU VERY MUCH FOR YOUR
ATTENTION
GOOD LUCK AND GOD BLESS YOU

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ANIMAL NUTRITION

MANUEL D. GACUTAN JR, M.Sc.

Board Review for the Licensure Examination for Agriculturist

A. synthetically produced vitamins

Trace the digestive tract of a) monogastric, b) poultry,

Four Types of Digestion

A. esophageal groove, abomasum, omasum

A. peristaltic movement of bolus

A. canine and incisor teeth

A. store feed temporarily

A. colon is the site of microbial fermentation

Rumen Reticulum Omasum Abomasum

A. disinfects the stomach wall

A. intensive pre-gastric digestion

Proteins Pepsin Gastric mucosa Polypeptides

Nucleoproteins Nucleotidase Small intestine Nucleotides, nucleosides

A. Organic compound made up of C, H, and O

Fatty Acids Empirical Formula

Two Types of Amino Acids

Supplementary Effect of Proteins

A. The backbone of protein is composed basically of C,

FAT SOLUBLE VITAMINS

Vitamin A Retinoids (retinol, retinal, retinoic acids, 3-dehydroretinol)

Nutritional Muscular Dystropy

Polyneuritis in chicks (retraction of the head)

Cerebrocortical necrosis in lamb (convulsions)

Curled toe paralysis

Hyperkeratosis in chicken (thickening of the skin)

Goose stepping gait in pigs

Foot lession in pigs

Two Classification of Minerals

Soft shelled eggs

White Muscle Disease

A. Amount in the body decreases with increasing age

A. Vitamins and Minerals

• The primary objective is to measure the

Estimation of Feed Composition

Principles of Feed Sampling

Estimation of Feed Composition

A. skill and experience of the laboratory technician

• Oven- dried at 105 oC for

• Reweighed and DM and

Estimation of Feed Composition

Weight of sample after drying

Estimation of Feed Composition

• Kjeldahl method is used to

• Includes digestion, distillation,

Estimation of Feed Composition

• Dried samples are extracted

• Remaining residue is dried and

Estimation of Feed Composition

• EE residue is boiled in a sulfuric

• The residue is then ashed

• CF is the difference between pre-

Estimation of Feed Composition

• Sample is heated at 500-600

Estimation of Feed Composition

• Estimates nonfibrous carbohydrates such as sugars

• It is a measure of readily available carbohydrates

• All the errors associated with proximate analysis are