ANIMAL NUTRITION AND FEEDING

DEFINITION OF TERMS
• Nutrition- series of processes by which an organism takes in
and assimilates food for:
• promoting growth and reproduction
• replacing damaged or injured tissues
• Food/feed: any material that an animal takes into its body
and function as follows:
• As a fuel to supply energy
• As a building material to make new tissue
• As materials to repair old tissue
• Nutrients- any feed constituent, or a group of
feed constituents that aids in the support of
life.

• Digestion- process of breaking down of feed

particles into suitable products for absorption
Absorption- transfer of substance from gastro-intestinal tract (GIT) to
the circulatory (blood or lymph) system.

Metabolism- combination of anabolic and catabolic reactions with the

liberation of energy.

Anabolism -Constructive metabolism; build-up or synthesis of complex

molecules from smaller units.

Catabolism- Breakdown of large molecules into smaller units; usually

releases energy.
Gross chemical composition of plants
and animal tissues
 Classification of Animals Based on Type of
Digestive System

• a. Non-ruminants or monogastrics
• i. Swine
• ii. Modified simple-stomach animals (e.g. poultry species)
• iii. Herbivorous monogastrics (e.g. horse, rabbit)
• b. Ruminants or compound-stomached animals
• i. Cattle, carabao, sheep, goat
Classification and General Functions of Nutrients

• a. Classification of Nutrients
• • Macronutrients: Water, Carbohydrates, Proteins, Lipids
• • Micronutrients: Vitamins and Minerals
• b. General Functions of Nutrients
• • to provide energy for various processes in the body
• • to supply raw materials for the synthesis of body substances
• • to serve as a structural component
• • to regulate body temperature
• • to act as coenzymes/cofactors which are non-protein
• compounds that bind with protein molecule to form the active
• enzyme
• Nutrients
Water Metabolic
water
• fundamental to life
• Ideal dispersing
medium
• Transport all metabolic
products and aid • water which is made
excretion available by metabolic
• Control body processes
temperature
• Tissue fluid thru which
the gasses and solutes
can diffuse or both
• Important as synovial
and cerebrospinal fluid
• Water requirements of • High temperature
animals: – high water
• For the formation consumption
of new tissues
• Lower water
• Younger animals consumption with
need higher amount
succulent feeds
of water
(forage/silage)
• No deleterious
effect from • Higher water
excessive consumption with
consumption except higher milk
under pathological
production
condition
 Carbohydrates
• Maintain
temperature
• Source of Energy- Glucose
• Source of Heat • Doing internal
• Substrate for synthesis of works (secretion,
other body substances breathing, etc.)
• Stored Energy in the animal
body by converting fats
Carbohydrates

starches, sugars, and fibers. About 75% of the total plant dry matter are
carbohydrates.

Classified based on the number of simple sugar molecules in their structures, as

follows:

a. monosaccharides –
pentoses – ribose, ribulose, xylose, xylulose, arabinose
hexoses – glucose, fructose, galactose, mannose

b. disaccharides – two simple sugars

sucrose – glucose and fructose
lactose – glucose and galactose
maltose – glucose and glucose, joined in α1,4 glycosidic link
cellobiose – glucose and glucose, joined in β1,4 glycosidic link
Carbohydrates

c. oligosaccharides – less than ten simple sugars

d. polysaccharides – many sugar molecules
starch – repeating units are maltose
amylose – straight-chained (unbranched)
amylopectin - branched
glycogen – animal starch
cellulose – repeating units are cellobiose; fiber

e. mixed polysaccharides – hemicellulose, pectins

f. compound or conjugated polysaccharides
glycolipids – carbohydrate and fat
glycoprotein – carbohydrate and protein
 • Functions:
Protein
• For the repair of
tissues
• For building up tissue
• – complex organic • For production of
compounds made up chiefly meat, milk and eggs,
of units of amino acids hair, skin, etc
• Essential amino acids – can • In the absence of CHO
not be synthesized thus and fats, utilized for
needed to be provided in the production of
the ration energy
• Non-essential amino • For the formation of
acids- can be synthesized adipose tissue
by the animal
• EAA
• Phenylalanine • Non-EAA
• Valine • Glycine
• Tryptophan • Alanine
• Methionine
• Serine
• Cystine
• Arginine
• Aspartic acid
• Threonine
• Glutamic acis
• Histidine
• Proline
• Isoleucine • Hydroxyproline
• Leucine • Tyrosine
• lysine • cysteine
• Classification of Proteins Based on Composition
• a. Simple
• - Amino acids are the only components
• b. Conjugated
• - Simple proteins combined w/ non-protein components such
as
• lipoproteins, glycoproteins, and metalloproteins
 Lipids

• Simple lipids are esters

of fatty acids: Unsaturated fatty acids

Saturated fatty acids Oleic

Linoleic
Butyric Linolenic
Caproic Trienoic
Palmitic (polyunsaturated)
Stearic
 FAT SOLUBLE
A- retinol; D- calciferol
E – tocopherols
(antioxidant
K – anticoagulant
• organic compounds
required in minute WATER SOLUBLE
amounts and function as B1 – thiamine; B2 – riboflavin;
an accessory nutrient in B6 – pyridoxine; B12 –
facilitating normal cobalamine
physiological Niacin; Pantothenic acid
development and Biotin; Folic acid
maintenance of the C- ascorbic acid
animals and plant life Inositol; Choline
Para amino benzoic acid
 Minerals

• Macro elements (% in
ration): Ca; Na, K, P,
• Inorganic constituents Cl, S, Mg
of feeds; classified
according to
quantitative • Micro elements (trace
requirements elements) : I2, Zn,
Mn, Co, Cu, I, Mo, Se,
F
 Different classification of
feedstuff
• Dry forages and
roughages (all forages • Silages (ensiled forages);
and roughages cut and example: corn, alfalfa,
cured and other products grass, etc.
with more than 18% CF or • Energy feeds (with less
containing more than 35% than 20% protein and less
cell wall ); example: hay, than 18% CF); examples:
straw, stover grain, fruit, nuts, roots and
• Pasture, range plants tubers
and forages fed fresh
• Protein supplements -
with 20% or more
protein from animal • Additives – feed
origin, including ensiled supplements such as
products antibiotics, coloring
materials, flavoring,
• Mineral supplements hormones, etc.
• Vitamin supplements
– including ensiled
yeast
Animal feeds and their characteristics

The various feed groups

• Concentrate feeds -high in digestible nutrients and low in

fiber (< 18%).

• Roughages - low in digestible nutrients and high in fiber.

 Animal feeds and their
characteristics
The concentrate feeds

Energy feeds. cereal grains, tubers or root crops

Bulky feeds. have higher fiber content than the energy

feeds. Some bulky feeds could supply high amounts of
protein - brans and pollards.
 Animal feeds and
their characteristics
The concentrate feeds

Plant protein feeds. Legume seeds and oil extraction

residues leaf protein concentrates

Animal protein feeds. fish meals, meat meal, meat and

bone meal, and other rendering products.
Animal feeds and their characteristics

The concentrate feeds

Liquid supplements. molasses, oils and fats.

Synthetic vitamins and amino acids.
Minerals.
Additives. growth promotants, antimolds, antibiotics,
antioxidants, probiotics, prebiotics
Additives and growth promoting substances

Hormones and metabolic acting agents. Thyroxine,

thyroprotein (iodinated casein), thiourea, and
thiouracil.

Food enhancing substances. don’t improve nutrient

availability; used to produce feeds with more
desirable appearances. food coloring agents and
carotenoids.

Antioxidants. ethoxyquin, butylated hydroxyanisole

(BHA) and butylated hydroxytoluene (BHT). Vitamin
E is a natural anti-oxidant
Appetite enhancers. to improve feed intake. feed
sweeteners and other flavoring agents.

Anti-molds and toxin binders. prevent the proliferation

of molds that cause toxins in feeds. bind the toxins
and minimize their potential harmful effects on the
animal.

Antibiotics. substance produced by an organism, used

to control the growth of other organisms. bacitracin,
erythromycin, chlortetracycline, oxytetracycline,
tylosin, lincomycin, etc.
Chemotherapeutic agents. not antibiotics but function
in similar manner. They are of pure chemical origin,
unlike antibiotics that are produced using live
organisms. arsanilic acids, nitrofurans,
sulfamethazine

Probiotics. preparations containing beneficial

microorganisms. Lactobacillus casei, Streptococcus
faecium, Saccharomyces cervisea and Bacillus spp.

Prebiotics. substances that promote the establishment

and growth of beneficial microorganisms, while
suppressing that of the harmful microorganisms.
Herbal substances. terpenes, phenols, organic
acids, alcohols, aldehydes, ketones, flavonic
derivatives. Essential oils
 The roughages
• Grasses and legumes for pasture and cut and
carry.
• pastures
• cut-and-carry system (or zero grazing)

• Processed grasses and legumes. surplus of forage

in the rainy season
• haymaking
• silage making. ferments forages in a suitable
container, called silos Fermentation involves packing
the forage tightly in a silo, evacuating the air (oxygen)
and promoting the growth of anaerobic
microorganisms responsible for producing
fermentation acids.
The roughages

Tree fodders and shrubs.

Crop residues. rice straw and corn stover.

(Straw is the term applied to plant part
with hollow stem, while stover, that
with solid stem.)
much lower in quality compared to
fresh grasses and legumes
Sugarcane tops
Agro-industrial by-products.

brewer’s spent grains, brewers’ yeast and distillers’

grain by-products.

pineapple (Ananas comosus) pulp

banana (Musa sapientum) pulp and reject.

sugarcane bagasse

dried poultry litter (or dried poultry wastes)

Common grass, legume, shrub and tree species for
forage

Tropical grasses follow the C4 type of photosynthetic

pathway, with mechanism of adaptation to high
temperature and high light intensity.

The shrub and tree legumes are sometimes called

“multipurpose trees” (MPT) because aside from being
used for forage, they supply fruits, shade, mulch, fuel,
etc.
Common grass, legume, shrub and tree species for forage

Napier grass (Pennisetum purpureum Schumach; elephant grass)

Guinea grass (Panicum maximum Jacq.; green panic)

Para grass (Brachiaria mutica [Forsk.] Stapf)

Alabang X (Dicanthium aristatum, [Poir.] Hubbard; angleton grass)

Setaria (Setaria sphacelata [Schumach] M.B. Moss)

Cogon grass (Imperata cylindrica)

Ipil-ipil (Leucaena leucocephala Benth)

Gliricidia (Gliricidia sepium)

Centrosema (Centrosema pubescens Benth.)

Calopogonium (Calopogonium mucunoides Desv.)

Tropical kudzu (Pueraria phaseoloides [Roxb.] Benth.)

Siratro (Macroptilium atropurpureum [DC] Urb.)

Stylosanthes (Stylosanthes humilis HBK)

 Feed formulation
• Pearson square method : with 2 feeds mixed together
• Example: 100 kg of feed for a 45-kg growing hog with 14 % CP
requirement, using soybean oil meal (45.8 % CP) and corn (8.9% CP).
Step 1. draw a square with line connecting the opposite corners and write
the % of CP needed in the center.

14
 31.8 parts corn
Corn 8.9

Corn 8.9

SOM 45.8 5.1 parts SOM

• Step
SOM 2.
45.8
• Step 3. 36.9

This means that to have a

14% protein ration of corn
and SOM, mix 31.8 parts of
corn and 5.1 parts of SOM
• Step 4. Divide the parts of • Therefore, to prepare a 100-
each feed by the total parts kg ration containing 14% CP,
to find the % of each feed in • 86.2 kg of corn
the ration
• 13.8 kg of SOM
• Suggested to add 0.5%
Corn : 31.8/36.9 x 100 = 86.2% common table salt to
SOM : 5.1/36.9 x 100 = 13.8% make the feed palatable
 Corn : 86.2 kg x 0.089 = 7.67 kg
• To check, step 5. . . SOM : 13.8 kg x 0.458 = 6.23 kg
Multiply the amount of 14.00 kg
corn by the % protein in
the corn and the amount of
SOM by the % of protein in 14/100 x 100% = 14, the mixture is
the SOM. Add the amount balanced for CP content
of protein together. Divide
the total weights of the
mixture
Trial and error method: more difficult and time
consuming; consider all the nutrients which the
producer wants to include.

Feed CP content, Amount used , Amount of protein in

ingredient % x kg = the ration, kg
Yellow corn 8.8 45.0 50.85 3.96 4.47
Rice bran 13.0 25.0 25.0 3.25 3.25
Copra oil meal 21.0 17.0 17.0 3.57 3.57
SOM 44.0 12.0 6.15 5.28 2.72
Oyster shell - 0.5 -
Salt - 0.5 -
Total 100.0 16.06 14.0
• Procedures:
• Divide the difference found
• Select 2 ingredients, one with higher in step b by the difference
and one with lower protein content found in step c.
(corn and SOM)
2.06/0.352 = 5.85 >

• Calculate the difference between the

amount to be subtracted
computed and the desired protein
content . . . from SOM in the ration

16.0 – 14.0 = 2.06 12.0-5.85 = 6.16

• In similar manner, calculate the and added to corn

difference in protein content of corn 45.0 + 5.85 = 50.85
and SOM…
0.44 – 0.088 = 0.352