Republic of the Philippines

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 local 101
ISO CERTIFIED

Animal Nutrition

At the end of the topic the student can;

1. Describe the basic concepts and principles of animal physiology, breeding, nutrition,
slaughtering, processing and marketing of animal products as they relate to animal
productivity.
2. Demonstrate basic skills in formulating simple animal rations, slaughtering animals
and processing of products.
3. Classify the different nutrients needed in formulating feeds.
4. Describe the basic concepts and principles of animal physiology, breeding, nutrition,
slaughtering, processing and marketing of animal products as they relate to animal
productivity.
5. Demonstrate basic skills in formulating simple animal rations, slaughtering animals
and processing of products.
6. Classify the different nutrients needed in formulating feeds.

Introduction
 Nutrition is a science that deals with the kind and number of feeds, their
composition of nutrients, the animal performance desired, digestion and
metabolism of nutrients. In recent years, the science of nutrigenomics evolved
which deals with the study of how foods may interact with specific genes to
increase the risk of common chronic disease.
The principles of nutrition and nutrition management or practices are
necessary for the efficient production of milk, wool and eggs and also for the
attainment of desired level of performance of working and breeding animals. By
supplying of feeds, as source of nutrients, is a major concern in profitability of
animal production since feed cost accounts for 70 to 80% of the total production.

NUTRIENTS
A feed constituent that aids in the support of life. Nutrient can be a single chemical
or large, complex chemical compound of many different units. More than 100 chemical
elements, more than 20 enter into the make up of the essential nutrients. The elements
and their chemical symbols are as shown below:
Arsenic (Ar) Iodine (I) Potassuim (K)
Calcuim (Ca) Iron (Fe) Selenuim (Se)
Carbon (C) Magnesuim (Mg) Silicon (Si)
Chlorine (Cl) Manganese (Mn) Sulfur (S)
Chromium (Cr) Molybdenum (Mo) Tin (Ti)
Cobalt (Co) Nickel (Ni) Vanaduim (Va)
Copper (Cu) Nitrogen (N) Zinc (Zn)
Flourine (F) Oxygen (O)
Hydrogen (H) Phosphorus (P)

These chemical elements are found in animal’s body (tissues) those with define
biochemical functions are called essential nutrients. When these elements are not present
or in limited amounts in animal’s diet, a deficiency symptom that is characteristics to the
element is provided to animal. There are also some elements found in the animal’s body
without known biological functions which are called adventitious elements. The nutrients
can be summarized as follows:
Nutrients are generally divided into six classes or basic nutrient groups, namely;
water, carbohydrates, proteins, fats, vitamins, and minerals. A brief information about
each nutrient is given below:

Classes of Nutrients and their Composition

Water

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 • cheapest and most abundant nutrient
• Makes up to 65-85% of animal body weight at birth and 45-60% of bodyweight at
maturity
• Percentage of water decreases with animal age with inverse relationship with fats
• Accounts for 90-95% of blood and many tissues contain 70-90% water
• Found in the animal body as:
1. intracellular water – mainly muscles and skin
2. Extracellular water – interstitial fluids, blood plasma, lymph, synovial and
cerebrospinal fluids
3. Water present in urinary and GIT
Functions and Deficiencies
Functions of Water:
1. Transport of nutrients and excretion
2. Chemical reactions and solvent properties
3. Maintain shape of body cells
4. Body temperature regulation
5. Lubricates and cushion joints and organs in the body cavity
Deficiency in water will result to:
1. Reduced feed intake and reduced palatability
2. Weight loss due to dehydration
3. Increased secretions of nitrogen and electrolytes such as Na and K
Sources of water:
1. Drinking water – consumption is affected by many factors
2. Water contained in the feed – about 8% to 30% moisture
3. Metabolic water – may account for 5-10% of the total water intake.
Water losses from the animal body:
1. Urine
2. Feces
3. Vaporization from the lungs

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 4. Sweat from the sweat glands
Carbohydrates
• Made up of C (40%), H (7%) and O (53%) by % molecular weight
• Include sugar, starch, cellulose and gums
• Very little is present in animal body
• CHO make up approximately ¾ of plant dry weight thus the largest part of
animal’s food supply
• Formed by photosynthesis in plants
6C02 +6H20+673kcal (sun)→C6H1206+6 O2
Plants the chief source of animal’s feeds contain about 75% carbohydrates (dry
matter) the bulk of nutrients found in the animal’s diet are carbohydrates. However only
less than 1% is found in the animal body as the nutrient is continuously metabolized by
the animal.
Different Classes of Carbohydrates
1. Monosaccharide – simple sugars
- hexoses – (with 6 carbons) glucose,
fructose, galactose, mannose
- pentoses – (with 5 carbons) arabinose,
xylose, ribose
2. Disaccharide – two monosaccharides
- sucrose [table sugar], lactose, maltose, cellobiose (sugar from cellulose)
3. Polysaccharide (many sugar molecules)
- starch – amylose, amylopectins, glycogen
- cellulose (good for ruminants) - glucose molecules in linkage
- glycogen (storage form of glucose in
the liver and muscles)
- lignin – in cell walls(indigestible by both ruminants and non-ruminants)
- mixed polysaccharides – hemicellulose, pectins (both found in cell walls)
Functions and Deficiencies
Functions in the animal body:

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 1. source of energy
2. source of heat
3. building stores for other nutrients
4. stored in the animal body by
converting fats
Deficiencies:
1. ketosis – over production of ketones
2. diabetes mellitus
Lipids (fats and oil)
Lipids are made up of chemical elements C,H,O
• Made up (molecular weight) of C (77%), H (12%) and O (11%)
• Insoluble in water but soluble in organic solvents
• Fat will yield 2.25x more energy that carbohydrates or proteins
Lipids are composed of one molecule of glycerol (a carbohydrates) and three
molecules of fatty acids. Fatty acids are long chain organic compounds, usually
containing an even number of carbon atoms they may be saturated only single
bond between carbon atoms or unsaturated double bond between some of the
carbon atoms.
Classification of Fats

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Classification of Fats
a. Simple lipids – hydrolyze in basic condition – fatty acids, glycerol, waxes,
triglycerides, sterols
b. Compound/conjugated lipids
1. phospholipids – contain phosphoric
acid and N, i.e. Lecithin, cephalins,
sphingomyelin
2. glycolipids
3. lipoproteins
c. Derived lipids - fatty acids, sterols
Structure of Fats
a. Glycerol and fatty acids
b. Saturated fatty acids
c. Unsaturated fatty acids

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Origin of Saturated and Unsaturated
1. Saturated fats come primarily from
animal products
2. Unsaturated fats come primarily from
plants.
• Exceptions (FISH….)
• What makes fish fat unique?
Functions and Deficiencies
Functions:
1. Serve as carrier for absorption of fat-soluble vitamins (A, D, E, and K)
2. Source of essential fatty acids (linoleic, linolenic and arachidonic acid).
3. Cushions and protects vital organs, plus provides energy.
4. Dietary supply
Deficiency:
1. Skin lesions, hair loss and reduced growth rate
2. Ketosis – catabolism of fats
3. Fatty liver – abnormal metabolism of liver
Location and Natural Sources of Fat
a. Animal Body
1. subcutaneous
2. surrounding internal organs
3. marbling and milk
b. Natural sources – most feeds have less than 10% fat, except oil seeds, 20%
PROTIENS
Proteins are complex group of compound which contains elements C, H, O
nitrogen (N) sulfur(S)and Phosphorous (P).
- made up of C (53%), H (7%), O (23%), N (16%) and P (1%)
- Principal constituents of the organ and soft structures of the animal body

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 - Dietary requirement (%) is highest in young growing animals and decline
gradually to maturity
- Are basically large molecules
Structure of Proteins
NH2
|
C=O
|
NH2
• Organic compounds containing Carbon, Hydrogen, Oxygen, Nitrogen (CHON).
• Other forms of protein are nitrates,
• amines, amides or individual amino acids not converted to protein and called
non- protein nitrogen.
• basic structure is made up of a single unit, amino acid
• Twenty-two amino acids are commonly found in proteins linked together by
peptide bonds
• Arrangement of amino acids in the chain helps determine the composition of
protein Classification depends on the number of acidic and basic group present.
Essential and Non-essential amino acids
Essential:
Phenylalanine Methationine Histidine
Valine arginine Isoluicine
Threonine tryptophan Luicine
Lysine
PVT MAT HILL or PVT TIM HALL
Non-Essential:
Alanine Cystine Hydroxyproline Tyrosine
Aspartic Acid Glutamic acid Proline
Citrulline Glycine Serine

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Classification of Proteins
a. Simple (globular) proteins – those yielding only amino acids or their derivatives
upon hydrolysis – albumins, histones, protomins, globulins, glutelins, prolamins
b. Fibrous proteins – 30% of total protein in the body – connective tissues
C. Conjugated proteins – those combines with non-protein radicals- nucleoproteins,
glycoproteins, phosphoproteins, hemoproteins, lecitoproteins, lipoproteins,
metalloproteins
Deficiencies:
1. Reduced growth rate and feed efficiency, anorexia, infertility
2. Amino acid deficiency – lack of important amino acid will result to deamination
Inorganic solid, crystalline chemical elements
No carbon which means they don’t burn like organic compounds commonly referred to
as ash.
Make up to 5% of animal body on dry weight basis.
• Two types of minerals for diets (Macro & Micro)

Magnesium Calcium Copper Zinc

Potassium Phosphorus Iron Chromium
Sulfur Sodium Manganese Fluorine
Choline Molybdenum Selenium
Silicon
Functions
1. Skeletal formation and maintenance – Ca, P, Mg, Cu, Mn
2. Function in protein synthesis – P, S, Zn
3. Oxygen transport – Fe, Cu
4. Fluid balance (osmotic pressure) and acid-base balance – Na, Cl, K
5. Activators and component of enzyme systems – Ca, P, K, Mg, Fe, Cu, Mn, Zn

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 6. Mineral-vitamin relationship – Ca, P, Co, Se
VITAMINS
Organic Compounds
• Are essential organic compounds that are not a source of energy or useable for
protein.
• Also serve as a catalyst in numerous enzyme reactions
• Usually required in small amounts
Classification
• According to solubility (Fat vs Water).
FATS- A, D, E, K Water- B complex & C
Functions and Deficiencies
1. Play a vital role as regulators of metabolism
2. Necessary for growth and maintenance
3. Vitamin requirement may also increase in old age due to difficulties in
absorption and utilization
The nutritive materials
Feed is a term given to a particular product that provides nutrient. Specifically
these are materials consisting of grains, fodder or by products of animal or plant origin
which when properly used have nutritional value to the animals. They are edible materials
which are consumed by animals and contribute energy and or nutrients to the animal’s
diet.
Food is an article used for food or drink for a man or other animals. It is a substance
that provides taste flavor or nutritive value.
Feedstuff is a commonly used when a group or list of feeds is being referred to. It
is a term similar to feed or food but is broader covering all materials in the diet. It may
consist of products that are of natural or artificial in origin.
Meal is processed nutritive materials that are intended for feeding.
Diet is composed of a number of individual feeds selected to make a balance ration
for feeding to stocks sometimes known as mixed feed or formula feed.
Ration is the quantity of feed being offered (daily) to an animal.
Classification of feeds

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 1. Concentrates these are feeds low in fiber (≤20%) and high in total digestible
nutrients (TDN, ≥60%) on an air basis also a concentrated source of one or more
nutrients used to enhance the nutritional adequacy of a supplement mix.
The following are examples of concentrates
a. Energy sources- feedstuffs use primarily as a source of energy.
Examples: Cereal grains (corn, rice, barley, and wheat) liquid energy source
(oil, and molasses), by products (rice bran, rice middling, wheat pollard).
b. Protein sources feedstuff used primarily as a source of protein /amino Acids.
Example: Protien of plant origin soybean meal, ipil-ipil leaf meal, copra meal,
sunflower meal glutten meal, distillers dried grains. Protein of animal origin fish
meal, meat meal, poultry by product meal, blood meal, feather meal skim milk,
non- protein nitrogen (urea biuret).
c. Mineral supplements used as source of macro or micro minerals.
Examples: monocalcium phosphate and bone meal (sources of calcium and
phosphorous); limestone and oyster shell (source of calcium); salt (source of
sodium and cholorine); cobalt sulfate (source of cobalt).
d. Vitamins supplement used as a source of specific vitamins.
Exmaples: choline chloride source of choline) tocopheryl acetate (source of
vitamin E); menadione sodium bisulphate (source of vitamin k).
2. Roughages. these are feeds containing more than 20% crude fiber and less than
60% TDN on air dry basis. Roughages are needed to promote bulk in ruminant
diet. The following are examples of roughages.
a. Protienaceous roughages contains more 10% crude protein on a dry matter
basis.
Examples; Centrocema, (Centrocema pubescens) Ipil-ipil (Luecaena
luecocephala) Stylo(Stylosanthes guyanensis) and Siratro (Marcophiluim
antropurpuruem)
b. Carbonaceous roughages it contains less than 10% crude protein on a dry
matter basis.
Examples: Improve grasses such as Napier/ Elephant grass (Pennisetum
purpuruem) Guinea grass (Panicum maximum) Paragrass (Bracharria mutica)
African star grass (Cynodon plectostachycuss) native grasses Cogon grass
(Imperata cylindrica) Bagokbok (Themeda triandra) Amorseco (Chrysopugun
aciculatos) farm waste and by products such as rice straw corn cobs sugarcage
bagasse and banana rejects.

FEED ADDITIVES

Feed additives refers to the drugs or other compounds added to feeds of

nonnutritive nature (does not supply nutrients such as protiens, fat,
carbohydrates, vitamins, or minerals) but elicit positive effect on animal
performance.

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 1. Antibiotics these chemicals are produced by microbial fermentation or
chemical synthesis which posses bacteriostatic or bacteriocidal properties
and are added to the feed at sub- therapeutic and therapeutic levels
examples bacitracin, penicillin aeuromycin and terramycin.
2. Probiotics these are beneficial bacterial species are introduced into the
intestine so as to enhance production of desirable by- products and
consequently improve performance.
3. Arsenical this is a mineral which has been found to be effective against
certain disseases.
4. Hormones these are natural or synthetic hormone preparation which
increases nitrogen retention examples progesterone and estradiol.
5. Antioxidants it protects feed components fats and oil fat soluble vitamins
that are susceptible to oxidation example ethoxyquin and BHT.
6. Feed enzymes It enhanced digestion by augmenting endogenous enzymes
(especially at young age) and facilitating digestion of poorly digestible feed
components such as fiber and phytic acid mostly for non-ruminant animals.
The feed enzyme can be used as single preparation example phytase for
phytic acid cellulase for cellulose or combination of many enzymes or
enzyme cocktail example cellulase +beta-glucanase + amylase+ lipase+
protease.
7. Acidifying agents (acidifiers) these are chemical products added to the feed
to decrease the pH in the gut thus, improving digestion in the stomach.
8. Flavoring agents it contains unattractive natural smells, tastes, or strucutres
of feed to enhance feed intake.
9. Pigmenters it is added to the feed to improve color of products example
eggyolk broiler skin.
10. Prebiotics composed of small fragments of carbohydrates oligosaccharides
which which enhance performance and health the beneficial organisms in
the gut, bringing about balance which in turn affects the host in beneficial
way.
11. Antitoxins (Toxin binders) usually are insert chemical compounds with a
large internal surface, which can absorb or fix toxins in feeds.
12. Pellet Binders additives that are used to improve pellet quality
13. Surfactants these are agents that facilitate uniform dispersion of molecules
in feed or feed mixtures.
14. Anthelmentics (dewormer) these are drugs used in controlling or eliminating
intestinal parasites.
15. Anti-molds these are chemical preservatives added to the feeds to prevent
mold development
16. Anti malarials these are chemical products used in prevention treatment of
malarial
17. Anti -caking agents these are chemicals products used to prevent formation
of lumps in feeds.

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 18. Cocciidiostats that are chemical product added to the feed to prevent and
control coccidiocis
19. Nutraceuticals these are preparations obtained usually from herbs that
contain important phytochemicals example phenols, thymol, menthol,
allicin, capsaicin, gingerol, carvacol, eugeno, linalool, limenene which
enhance performance and health of animal’s examples of phytochemical
plant sources include capsicum pepper ginger onion and oregano.
DIGESTION ABSORPTION AND METABOLISM
Digestion involves the processes used to prepare food for absorption. Absorption
includes the processes that move small molecules through membranes of the gastro
intestinal tract (GI) tract) into blood so the molecules may be used for their specific
function.
Non- ruminants – non – ruminant include the pig, horse, rabbit, dog and cat.
Humans also have a ruminant type of digestive tract. The following is a description of
the functions of the various parts of the non-ruminant GI tract.
Mouth – the mouth is composed of 3 accessory organs
Tongue- grasping food
Teeth – mastication of food
Salivary gland- produce saliva which contains;
Water to moisten food
Mucin tpo lubricate food for easy swallowing
Bicarbonate salts to buffer (regulate Ph)
Salivary amylase to start carbohydrates and digestion
Esophagus- the esophagus a muscular tube, allows passage of food from mouth to
stomach.
Stomach- the stomach is a muscular digestive organ that has 3 major functions; storage
of ingested feed, mechanical breakdown, and production of HCL, enzymes and mucus.
The stomach has three major regions, cardiac, peptic gland and pyloric.
-cardiac region- cells produce mucus that protects the stomach lining.
-peptic gland region- cells produce HCL-pepsin (proteolytic enzyme), and mucus.
-pyloric region- primarily mucus producing cells
Small intestine- the small intestine has 3 division

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DOUDENUM- an active site of digestion that receive secretion from the pancreas, liver
intestinal walls.
JEJUNUM- middle section that is involve nutrient absorption
ILLEUM- last section that is involved nutrient absorption.
Large intestine- the large intestine also has 3 sections
Cecum- first section which is relatively large in the horse and rabbit when well develop
as in the horse contains many bacteria which produced enzyme that digest fiber.
Colon- middle section which is involved in reabsorption of water – length is related to
amount of water reabsorption the colon in very long in the desert rat.
Rectum- last section.
Ruminants- such as, cattle, and sheep, also have only one true gastric stomach but with
additional compartments which involved for fiber digestion.
Rumen- the rumen is a large muscular compartment which fills the left side of the body
cavity. The muscular wall secrete’s no enzymes are covered by the projections called
papillae which are required for absorption of nutrients.
Functions of the rumen include the following:
a. Provide favorable environment for protozoa and bacteria. A milliliter of rumen
fluid contain’s 25-50 billion bacteria.
b. Enzyme that breakdown fiber as well as, starch and protein.
c. Water soluble vitamins and vitamin K.

Reticulum- and the rumen are not completely separated: they are not 2 distinctly
separate compartments. The reticulum has 2 functions 1. To move food into the rumen
or omasum and 2 collection of dense particles of food and in regurgitation of ingesta
during rumination the process of movement of ingesta back up the esophagus to the
mouth for additional mechanical breakdown ‘chewing cud”
Omasum-contain many muscular lamellae sometimes called manyplies. The function of
omasum is not clearly understood. Possible function e.i. acts as pumps. Reduce particle
size of ingesta and absorption.
Abomasum- is considered to be very similar into the true gastric stomach which was
described for nun ruminants.
Small intestine and large intestine- these areas in the ruminant are very similar in form
and functions as in the non- ruminant.
Additional unique features of the ruminant include:

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Esophageal groove- esophageal groove begins at the base of the esophagus and when
stimulated by sucking forms a tube which empties into the abomasum.
Rumination -can be described as controlled vomiting. In rumination a controlled set of
contractions of the esophagus, reticulum, and rumen allow ingesta to be regurgitated
back up to esophagus where fluids are swallowed again and additional remastication
and reswallowing of solid occurs.
Eructation- (belching of gas) allows for remove of large volumes of gas produced in the
rumen. In eructation contractions of the upper part of the rumen force the gas up the
esophagus and from there the gas penetrates into the trachea and lungs.
Avian GI Tract- the avian GI tract is very different from the non- ruminant and ruminant
tracts.
Mouth -does not contain teeth but the birds beak is used to collect particles of feed and
break some large particles into smaller pieces- a tongue and salivary glands are
presented and the saliva does contain salivary amylase.
Esophagus- esophagus of most birds include an enlarged area called the crop.
Functions of the crop include: 1. Temporary storage and moistening of food, 2. place
from salivary amylase to work and microbial fermentation in some species.
Proventriculus- corresponds to the true stomach aas described for the non-ruminat and
the abomasum for the ruminant. Therefore, the proventriculus is the site of HCL and
pepsin production in the bird. It is very interesting to note that ingesta passes through
the proventriculus very rapidly 14 seconds.
Ventriculus- commonly called the gizzard is a muscular area which contains grit. The
muscular contractions which are involuntary aid in the mechanical breakdown of food
similar to the mastication by the teeth in the non-ruminant and ruminant.
Small intestine- the small intestine of the bird is similar to the small intestine of the non-
ruminant and ruminant.
Large intestine- the large intestine of the bird contains 2 areas which are very similar in
form and functions to the cecum of non-ruminants and ruminants. In the bird these
areas are called ceca.

NUTRIENT DIGESTION
As indicated previously, digestion is simply the preparation of food for absorption.
For absorption to occur, nutrients must be broken down to very small molecules. The
basic unit of a nutrient is the form of the nutrient which may be absorbed the following is
a list of the nutrients and their basic unit.
NUTRIENT BASIC UNIT

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 Protein Amino acid
Starch Glucose (non-ruminant) volatile fatty
acids and lactic acid (ruminant)
Cellulose Volatile fatty acids
Sucrose Glucose and fructose
Lactose Glucose and galactose
Lipids Fatty acids and glycerol
Minerals Any soluble form
Vitamins Any soluble form

Saliva
salivary amylase – starch to maltose
Rumen
Microbial cellulase- cellulose to volatile fatty acids.
Microbial amylase- starch to volatile fatty acids and lactic acid
Microbial urease- urea to CO2 and NH3
Stomach, abomasum, and Proventriculus
Pepsin- protein to polypeptides
Pancreas (enyzme produced by pancreas are secreted into the duodenum)
Typsin Protein to peptides and amino acids
Chymotrypsin Protein to peptides and amino acids
Carboxypeptides Protein to peptides and amino acids
Amylase Starch to maltose
Lipase Lipids to fatty acids and glycerol

Small Intestine
Aminopeptidase Protein to peptides and amino acids
Dipeptidase Protein to peptides and amino acids
Maltase Protein to peptides and amino acids
Lactase Maltose to glucose
Sucrase Lactose to glucose and galactose

Absorption- occurs primarily in the small intestine and large intestine. The villi (very
small projections) which line the small intestine) are essential for absorption.

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Metabolism- metabolism can occur only after the basic unit of the involves all the
chemical reactions performed by the cells to use the basic units of the nutrients for their
specific function’s glucose for energy or amino acids for protein synthesis.

STUDY QUESTIONS
1. What is nutrition?
2. Discuss the general functions of nutrients which of the nutrients have structural and
regulatory functions?
3. Why is the science of nutrition important relative to animal productivity?

Reference:
Google www. Research nutrient. Com.

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