Transcript Artificial Insemination In Swine

Introduction
to
Nutrition
What is a Nutrient?
– Any feed constituent, group of feed
constituents or synthetically derived
compounds of the same general chemical
composition that aids in the support of
animal life.
Classes of Nutrients
•
•
•
•
•
Water
Carbohydrates
Fats
Protein
Minerals
– Macrominerals
– Microminerals
• Vitamins
– Fat Soluble (A,D,E,K
– Water Soluble (B vitamins)
Classes of Nutrients
–
–
–
–
Water H2O
Carbohydrates C H O
Fats
CHO
Protein
CHONS
(16% N, <1% S, P if amino acid is phosphorylated)
– Minerals
• 7 Macrominerals (measured as % of ration)
• Microminerals (trace, measured in ppm)
– Vitamins (minute quantities, measured in I.U)
• Fat Soluble (A,D,E,K
• Water Soluble (B vitamins)
International unit (IU) is a unit of measurement for
the amount of a substance, based on measured
biological activity (or effect)
The mass equivalents of 1 IU for selected substances:
1 IU Vitamin A: the biological equivalent of 0.3 μg
retinol, or of 0.6 μg beta-carotene
1 IU Vitamin C: 50 μg L-ascorbic acid
µg = microgram (mcg) = 10–6 g
Nutrients are made up of:
•
•
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•
•
•
•
•
•
•
C - Carbon
O - Oxygen
Na - Sodium
Ca - Calcium
K- Potassium
S - Sulfur
Cu - Copper
I - Iodine
Mn - Manganese
Se - Selenium
•
•
•
•
•
•
•
•
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•
H - Hydrogen
N - Nitrogen
Cl - Chlorine
P- Phosphorus
Mg -Magnesium
Co -Cobalt
F- Fluorine
Fe - Iron
Mo -Molybdenum
Zn - Zinc
Water
• Least expensive nutrient – but often times lacking
• Most abundant nutrient in the animals body
deficiency can cause death faster than other deficiencies.
• Function
– Transportation of nutrients and excretions
– Chemical reactions
– Body temperature regulation
– Maintains shape of body cells
– Lubricates and cushions joints and organs
Water
• Sources
– Drinking (40-76%)
– Moisture in feed (4-40%)
– Metabolic water derived from oxidation (20%)
• Losses
– Urine
– Feces
– Respiration – O2 in and CO2 and H2O out
– Perspiration
Factors affecting water
Consumption
• Age and Size of animal
• Performance of animals
• Environmental temperature and humidity
Factors affecting water
Consumption
•
•
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•
•
Age and Size of animal
Performance of animals
Environmental temperature and humidity
Water content of feed
Dietary factors - salt in feed
Urinary system - mammals vs. birds
- cows vs. camels
• Water quality and availability
Water Deficiency Symptoms
•
•
•
•
•
Decrease performance
Decrease feed intake
Sunken eyes
Decrease elasticity of skin
Animals drinking urine or mud
Approximate water consumption
(mature animal)
1.
2.
3.
4.
5.
Swine
Sheep
Cattle
Horses
Poultry
1.5 to 3 gal/hd/d
1 to 3 gal/hd/d
10 to 14 gal/hd/d
10 to 14 gal/hd/d
2 parts water for each
part of dry feed
II. Energy
A. Carbohydrates
– C (40%) H (7%) O (53%)
Includes sugars, starches, cellulose and others
(simple to complex)
– C, H, and O make up 75% of the plant dry weight and
represents largest part of animals food supply
– Formed by photosynthesis:
6CO2 + 6H2O + Light (673 calories) = C6H12O6 + 6O2
This sea slug, discovered off the coast of New
England in 2009, produces its own chlorophyll
so can carry out photosynthesis, turning
sunlight into energy.
• Very little carbohydrate present in an
animal’s body
– Plants use carbohydrates for structure (fiber)
and store energy
– Animals have bones for structure and store
energy as fat
Classification of Carbohydrates
• Monosaccharide (1 sugar molecule (simple sugar))
•
•
•
•
Fructose (corn syrup – sweetest sugar known)
Glucose (blood sugar)
Galactose (fatty substances of the brain)
Mannose (obtained from polysaccharides, in cranberry juice)
Two main sugars in honey are glucose and levulose. Five carbon
sugars are part of DNA, RNA and viruses.
Simple sugars are absorbed into the blood stream
without further digestion in the digestive tract.
Classification of Carbohydrates
• Disaccharides (2 sugar molecules)
– Lactose (milk sugar)
+ lactase = galactose+ glucose
– Sucrose (table sugar)
+ sucrase = fructose+ glucose
– Maltose (used in malted milk)
+ maltase = glucose+ glucose
• Polysaccharides (Many sugar molecules)
– Glycogen (animal form)
– Starch (plant form)
– Cellulose
– Hemicellulose
• glucose α glucose α glucose α glucose…
• glucose β glucose β glucose β glucose…
starch
cellulose
Digestion in the rumen
• Cellulose – structural part of plants

Cellulase (produced by bacteria) in
ruminants
• Glucose

Anaerobic fermentation by rumen
bacteria
• Volatile fatty acids (VFA’s) – absorbed through
rumen
- propionic acid (30-40%)
- butyric acid (15%)
- acetic acid (50-60%) (precursor for milk fat)
Terms used interchangeably
propionic acid – propionate
butyric acid
- butyrate
acetic acid
- acetate
CH3CH2COOH
Propionic acid
CH3COOH
Acetic acid
CH3CH2CH2-COOH
Butyric acid
• Lignin – indigestible structural component of
plants
• Components of Fiber Content Measured
– Cellulose
– Hemicellulose – mixture of cellulose, pectins,
starches
– Xylans – polysaccharide found in corncobs and
wood
– Lignin
• NDF = neutral detergent fiber (contains all 4 CF
components)
• ADF = acid detergent fiber (does not contain hemicellulose)
Carbohydrates
• Sources
– Grain (high starch, low fiber – seed coat)
– Forages (high fiber, low starch)
– Milk (lactose) – cow’s milk is 5% lactose
which is 40% of the solids in milk
• Function
– General heat to maintain body temperature
– Fuel metabolic reactions
– Building blocks for other nutrients
– Energy stored in animals in form of fat
Although the term lipid is sometimes used as
a synonym for fats, fats are a subgroup of
lipids called triglycerides.
Lipids also encompass molecules such as
fatty acids and their derivatives (including tri-,
di-, monoglycerides, and phospholipids), as
well as other sterol-containing metabolites
such as cholesterol, waxes, and fat-soluble
vitamins (such as vitamins A, D, E, and K).
B.
Fats
– Chemical composition (% molecular
weights)
C (77%), H (12%), O(11%)
40
7
53
Carbo’s
– Insoluble in water
– Unit of fat has 2.25 more energy than
unit of carbohydrate
Structure: Triglyceride
glycerol

−
Fatty acid
−
Fatty acid
−
Fatty acid
Why are fats added to animal
feeds?
Why are fats added to animal
feeds?
1. Increase energy density
2. Decrease dust in feed
3. As a binder in pellets
4. Taste for non-ruminate diets
5. Needed in cat diets
1. Structure of Fat
=
2. Fatty Acids
2 Carbons
short chain
medium chain
24 Carbons
long chain
3. Saturated Fats – animal fats
a. Lard (pork)
b. Tallow (beef)
c. Poultry fat
Solid at room
temperature
Ruminant
fat is the
most
saturated
4. Unsaturated Fats – plant oils
a. Corn Oil
b. Soybean Oil
c. Canola Oil
Liquid at room
temperature
Polyunsaturated
means it has
more than one
double bond
•  saturation  solid at room temperature
•  size (molecular weight) fatty acids 
solid at room temperature
There are over 100 different fatty acids
Butyric acid
C4H8O2
HHHHHHHHH HHHHHHHHH
H-C-C-C-C-C-C=C-C-C=C-C-C-C-C-C-C-C-C-OH
HHHHH
H
HHHHHHH
C18H32O2 – Linoleic Acid (C18:2)
HHHHHHHHHHHHHO
H-C-C-C-C-C-C-C-C-C-C-C-C-C-C-OH
HHHHHHHHHHHHH
C14H28O2 – Myristic Acid
Functions of Fats
•
•
•
•
•
Store energy
Protect organs
Insulate
Energy source in food
Essential fatty acids needed for
prostaglandin production
• Fat soluble vitamins found in fat
– Cholesterol, a lipid, is a precursor for vitamin
D and sex hormones
Digestion and Metabolism
• Highly digestible
• Short chain > long chain in some cases
• Lipase breaks down triglycerides into
glycerol and fatty acids
Location in the Animal Body
• Milk
– Horse 1.5%
– Cows 3-5%
– Sheep 8%
• Eggs
– 10%
• Internal Fat – KPH and fat between
muscles
• Where is external fat deposited?
III. Protein
1. Chemical Composition (% molecular)
– C (53%) H (7%) O (23%) N (16%) S and P
<1%)
2. Protein is the nutrient in highest
concentration in muscle tissue of animals.
3. Made of sequences of amino acids
Protein
4. Small to very large molecular weight
– Lys – Met – His – Ile – Val – His - ….
(muscle sarcomeres may have a total length of almost
27,000 amino acids)
5. Short chains = peptides
6. Contains nitrogen which distinguishes
protein and amino acids from other
nutrients
Although some
– % N x 6.25 = % crude protein
– % N / 16% = % crude protein
vitamins contain
nitrogen
B. Functions of Protein
1. Basic Structural Unit of Animal
a. Collagen - mostly found in fibrous tissues
such as tendon, ligament and skin, and is
also abundant in cornea, cartilage, bone,
blood vessels, the gut, and intervertebral
disc.
b. Elastin
c. Blood proteins – hemoglobin is polypeptides
(protein) plus heme C18H34O4N4Fe
d. Keratin proteins – skin, hair, feathers
e. Contractile proteins - muscle
B. Functions of Protein
1. Basic Structural Unit of Animal
a. Collagen
b. Elastin - is a protein in connective tissue that
is elastic and allows many tissues in the
body to resume their shape after stretching
or contracting.
c. Blood proteins – hemoglobin is polypeptides
(protein) plus heme C18H34O4N4Fe
d. Keratin proteins – skin, hair, feathers
e. Contractile proteins - muscle
B. Functions of Protein
1. Basic Structural Unit of Animal
a. Collagen
b. Elastin
c. Blood proteins – hemoglobin is polypeptides
(protein) plus heme C18H34O4N4Fe
d. Keratin proteins – skin, hair, feathers
e. Contractile proteins - muscle
2. Body Metabolism
a. Enzymes
• Digestion
• Synthesis
• Degradation
b. Hormones
• Oxytocin
• Growth hormones
• Insulin
Body Metabolism (continued)
c. Immune Antibodies
• IgA, IgG, IgM
d. Hereditary transmission
• Chromosomes are about 50% DNA and 50%
protein
3. Protein used as energy
• Protein consumed in excess of animal’s
daily requirement is broken down by
proteases (digestive enzymes) into amino
acids
• Amino acids are deaminated (NH3
removed), and the carbon skeletons are
used as an energy source.
3. Source of Energy After
Deamination
C. Digestion and Metabolism of
Protein
1. Dietary proteins broken down into amino acids and
peptides.
2. Protein quality more important for non-ruminants
than ruminants. Protein quality here refers to
balance of essential amino acids.
3. Rumen micro-organisms can make amino acids
from nitrogen (urea or ammonia).
C. Digestion and Metabolism of
Protein (continued)
4. Fate of amino acids after absorption
a. Tissue protein synthesis – the
amino acid sequence in a
protein is controlled by genes
b. Synthesis of enzymes,
hormones and other metabolites
c. Deamination and use of carbon
skeleton for energy
D. Amino Acids
1. Essential amino acids – these amino acids are
essential to the animal and must be supplied in
the diet because the animal body can’t
synthesize them or do so at a fast enough rate
to meet its requirement.
2. Non-essential amino acids – those amino acids
which are essential to the animal but are
normally synthesized or present in sufficient
quantities in the diet and need not be
supplemented.
D. Amino Acids (continued)
3.Amino acids are linked together by peptide
bonds, which couple the α-carboxyl group
of one amino residue to the α-amino group
of another residue.
• Example:
D. Amino Acids (continued)
4.
Monogastrics require essential amino acids in their diet.
Amino Acids
Essential (Indispensible)
Non-essential (dispensable)
Tryptophan
Alanine
Threonine
Asparagines
Histidine
Aspartic acid
Arginine
Cysteine (sulfur containing)
Lysine (1st limiting in pigs)
Cystine (sulfur containing)
Leucine
Glutamic acid
Isoleucine
Glutamine
Methionine (sulfur containing)
Glycine
Valine
Hydroxproline
Phenylalanine
Trysine
Glycine - Poultry
Serine
Proline - Poultry
Proline
Glutamic acid - Poultry
Taurine (cats-only in animal products)
5. Essential
Amino Acid
Structures
IV. Minerals (inorganic)
A. Macrominerals [3-3.5% in Dairy Ration]
1. Calcium (Ca) [.8%]
a.
b.
c.
d.
Bone growth
Blood - stimulates normal blood clotting
Nerve and muscle function
High in milk, egg shells
Rickets
Calcium or
Vitamin D
deficiency
2. Phosphorus (P) [.45%]
a. Bone growth
b. Metabolic energy (component of ATP)
c. Component of nucleotides (DNA, RNA)
deficiency – depraved appetitie, weakness, low
fertility, rickets, weak bones
3. Sodium (Na) [.18%]
Increased requirement if sweating
a. Regulates pH and osmotic pressure
b. Nerve function
c. Enzyme stabilizer
Slight deficiency causes decreased appetitie
4. Chloride (Cl) [.28%]
a.
b.
c.
d.
Regulates pH and osmotic pressure
Nerve function
Enzyme stabilizer
Formation of HCl in the stomach
Salt (NaCl) deficiency signs
• Salt craving – (drink urine, lick ground, etc.
• Decrease production, rough hair coat,
death if severe.
5. Magnesium (Mg) [.22%]
a. Neuromuscular function
b. Enzyme activator
c. Normal bone growth
Deficiency – grass tetany, excitability
6. Potassium (K) [1.0%]
Deficiency - feed intake ,
muscle weakness
Inorganic forms
of Mg, K, and S
supplemented in
ruminant diets
only – nonruminants can
not utilize
inorganic forms.
a. Nerve function and muscle contraction
b. Enzyme stabilizer
c. Maintain osmotic pressure
Requirements may increase because of losses
from sweating or diarrhea.
7. Sulfur (S) [.2%]
Deficiency - Slow growth, decrease milk
production
a. Components of S-containing amino acids and
some hormones
b. Acid – base balance
c. In feathers and gizzard lining
B. Microminerals (Trace Minerals)
1. Chromium (Cr) – carbohydrate and lipid
metabolism. Increase rate of lean growth in
young pigs.
2. Cobalt (Co)
(Supplement ruminant and horse diets only)
a. Component of vitamin B12
b. Enzyme activator
deficiency – decreased appetite, anemia
3. Copper (Cu)
(necessary for red blood cell formation, has antibiotic-like
growth promoting ability in swine)
a. Hemoglobin synthesis (anemia)
b. Enzymes (diarrhea, poor hair/wool growth)
4. Fluorine (F) - bones and teeth
5. Iron (I)
a. Hemoglobin synthesis - anemia
b. Enzymes
6. Iodine (I)
a. Thyroid hormone – goiter (enlargement of thyroid
gland). Deficiency: pigs and lambs born hairless
or wool-less
7. Manganese (Mn) – lameness, fertility
a. Enzyme activator
8. Molybdenum (Mo) (supplement ruminant
diets only)
Most feedstuff contain enough
a. Enzymes
9. Nickel (Ni)
Rations have enough - assists in the absorption of
iron and the formation red blood cells
10. Selenium (Se) (Eastern Minnesota soils are deficient)
Works with vitamin E – maintains muscle integrity
Selenium Toxicity
Selenium deficient
January 2010
News Flash: 25 U of MN Hampshire ewes
die when student worker mistakenly put
selenium mineral instead of “sheep
mineral” into the mineral feeder.
11. Silicon (Si) (most feeds have plenty)
supports the development and maintenance
of the connective tissues and skeletal
system.
12. Tin (Sn) – deficiency: decreased growth in
rats
13. Vanadium (V) - proper growth and bone
development and also for normal
reproduction.
14. Zinc (Zn) – immune system and healthy
skin, feathers and hooves
a. Enzyme activator
b. Protein synthesis
All microminerals can be toxic in
surplus amounts!
C. Mineral – Vitamin Interrelationships, e.g.
1. Ca, P, Vitamin D
2. Co, Vitamin B12
3. Vitamin E, Selenium
V. Vitamins
A. Fat Soluble
1. Vitamin A
a. Vision – especially night vision – fetal eye
developement
b. Bone formation
c. Immune function - Antioxidant and anticarcinogenic properties
d. Membranes – skin, lungs, reproductive and
digestive tracts
Cheap to supplement, Beta-carotene is the
precursor found in plants
2. Vitamin D - cheap to supplement
a. Bone formation
– works with Ca and P
3. Vitamin E
a. Antioxidant
b. Immune system
supplementation extends shelf life of meat
and milk
4. Vitamin K
a. Blood clotting
B. Water Soluble –cofactors or activators of enzymes
1. Thiamine (B1) – harvesting energy via the Kreb’s
cycle, deficiency causes Beriberi in humans.
2. Riboflavin (B2) – involved with Kreb’s cycle
3. Niacin (B3, nicotinic acid)– helps convert fat to
glucose in the liver – prevents and treats
ketosis – involved with Kreb’s cycle
4. Pyridoxine (B6) - protein metabolism and red blood cell
formation
5. Pantothenic Acid (B5)
deficiency: dermatitis and loss of
hair
B1
B3
B2
B6
B5
Most B vitamins made up of C,H,O, and N.
6. Folic Acid (B9) – helps make proteins from amino
acids.
7. Biotin (B7) deficiency: dermatitis and loss of
hair (same as pantothenic acid)
8. Vitamin B12 (cyanacobalamin is most common
synthetic form) Found in animal products and
manufactured by bacteria. Associated with
appetite, anemia, and hatching problems in birds
9. Choline – “smart bill”, associated with brain
activity. Also, helps the liver convert fat into
glucose (like niacin) to prevent ketosis.
10. Ascorbic Acid (Vitamin C) – only required for
humans, guinea pigs and fish. May help prevent
scours and enhance immune system in young
calves?
B7
B12
C63H88CoN14O14P
B9
choline
Vitamin C
A. Classification of Feedstuffs
1. Dry roughages and forages
alfalfa hay, grass hay
2. Range, pasture, green forages
(green chop)
3. Silages
corn silage, haylage
4. Energy Feedstuffs
corn grain
5. Protein supplements
SBM, distillers grains
6. Mineral supplements
salt, ground limestone, dical
7. Vitamin supplements
8. Non-nutritional additives
antibiotics, hormones, preservatives
A. Classification of Feedstuffs
1. Dry roughages and forages
2. Range, pasture, green forages
3. Silages
Feeds with >18% crude fiber are considered roughages.
4. Energy Feedstuffs contain less than 18% crude
fiber and < 20% crude protein.
5. Protein supplements contain <18% crude fiber and
> 20% crude protein.
6. Mineral supplements
7. Vitamin supplements
8. Non-nutritional additives
B. Evaluation of Feedstuffs for Energy
Content
1. TDN system
a. TDN: Total Digestible Nutrients
b. TDN = digestible crude protein
+ digestible crude fiber
+ digestible nitrogen – free extract
+ 2.25 x digestible fat
c. Example 100 gm feed (Swine or Poultry diet)
Amount
% Digestible
TDN
Protein
20 gm
75
=
15 gm
NFE
60 gm
85
=
51 gm
Fiber
10 gm
20
=
2
Fat
5 gm
85 x 2.25
=
9.56 gm
gm
c. Example 100 gm feed (Swine or Poultry diet)
Amount
% Digestible
TDN
Protein
20 gm
75
=
15 gm
NFE
60 gm
85
=
51 gm
Fiber
10 gm
20
=
2 gm
Fat
5 gm
85 x 2.25
=
9.56 gm
77.56%
2. Metabolizable Energy and Net Energy
System
a. Definition: A calorie is the amount of heat
required to raise the temperature of 1 gram of
water 1 degree C from 15.5 degrees C to 16.5
degrees C
1 kcal = 1000 calories : (kcal used for poultry & swine diets)
1 kcal = 1 Calorie with a capital C for human nutrition
1 Mcal = 1000 kcal : (Mcal used for dairy & beef diets)
Calories are measured by a laboratory method called
bomb calorimetry
• Example
CHO produces 4000 calories/g
Fat produces 9450 calories/g
Protein produces 4100 calories/g
4 grams CHO x 4000 = 16,000 calories
20 grams protein x 4100 = 82,000 calories
2 grams fat x 9450 = 18,900 calories
Total 116,900 calories = 116.9 kcal
b. Typical dairy ration
30%
70%
5%
60%
Gaseous 5%
20%
40%
c. Proximate Analysis of Feeds
Feed: Example of a typical finishing pig diet
Moisture 12%
Dry matter 88%
Ash 5%
Organic Matter 83%
Protein 13%
Non-nitrogenous 70%
Fats 4%
Carbohydrates 66%
Crude Fiber 10%
Nitrogen-free extract 56%
Simple Sugars 5%
Starches 50%
Water Soluble Vitamins <1%
VII. Digestion & Absorption of Feed
Digestion is the physical, chemical, and enzymatic
means the body uses to render a feedstuff ready
for absorption.
A. Pig (monogastric)
Source
Saliva
Stomach
Pancreas
Duodenum
Enzyme
Substrate
Results
Amylase (small amount) Starch
Disaccharides
Pepsin
Protein
Peptides
Hydrochloric acid
Activates pepsin
Amylase
Starch
Disaccharides
Lipase
Fats
Fatty acids &
Glycerol
Trypsin
Protein
Peptides
Chymotrysin
Peptides
Amino acids
Peptidase
Peptides
Amino acids
Sucrase
Sucrose
Glucose + Fructose
Maltase
Maltose
2 Glucose
Lactase
Lactose
Glucose &
Galactose
Bile from liver:
– Emulsify fats
– Neutralizes acids in stomach
– Contains minerals that help with digestion
B. Ruminants (polygastric)
1. Anatomy
Advantages of ruminants:
• Advantages
– Digest cellulose
– Utilize NPN
– Synthesize B vitamins
• Disadvantages
– Less efficient for low fiber feeds
– Digestive upsets
– Large fermentation vat to carry around
2. Energy Digestion
Feeds
Body
stores
Glucose
Glucose
Production
VFA’s
Milk
fat
Acetate
VFA’s
in blood
stream
3. Protein Digestion
(CO(NH2)2)
+ NPN
Urea
energy
a.a
High
quality
S.I.
By-pass protein
60% of
protein
broken
down in
rumen
C. Avian – Poultry
Holds feed –
some breakdown
No teeth – breaks
feed with beak
and scratching
HCL + pepsin
Little digestion
– Vitamin K
synthesized
Contains grit
Uric acid from
kidneys added
D. Equine – nonruminant herbivore
1. Anatomy
2. Digestive Disturbances in Horses
a. Colic (abdominal pain)

Signs


Causes


Look at flank, kick belly, restless, violent rolling,
perspiration
Over consumption of high fiber feed, not enough water,
gas produced from rapid fermentation of too much grain
Solutions

Balance amount of fiber and grain, feed small amounts,
use laxative such as wheat bran
b. Founder
• Over consumption of fermentable feeds such as
grains or early spring grass – lactic acid in blood
causes inflammation in feet – causes extreme pain
in feet and abnormal hoof growth. Laminitis is a
less severe form of founder
Heaves – obstructive airway disease similar to
human asthma.
• Allergic reaction to dust
in feed: develops as horses age and becomes
chronic.
avoid feeding moldy
or dusty feeds and bedding
May have to feed pelleted ration and bed with paper
E. Cats have a few nutrition characteristics that
make them different from other monogastrics:
1. Protein: Cats have the highest requirement for
protein of all domesticated species. When cats were
evolving, a high protein and fat diet was always
available so cats never found it necessary to
conserve proteins. Cats always "waste" some of the
dietary protein by breaking it down for energy.
2. Taurine: (tor Rine) Cats require taurine because they
cannot convert other amino acids into taurine.
Taurine is important to prevent visual, cardiac and
reproductive problems and is found naturally only in
meat and fish, but now routinely made artificially.
3. Fats: Cats also require both linoleic and arachidonic
acids to prevent skin and coat problems and poor
reproduction. Arachidonic acid is found only in animal
sources of fat.
4. Vitamins: Pre-formed vitamin A must also be present
in the cat's diet. Dogs can break β-carotene into two
molecules of vitamin A; cats cannot. Pre-formed
vitamin A is also found only in animal tissues.
• Cats are also somewhat peculiar in their
eating behavior. Cats will tend to eat and
drink limited quantities on numerous
occasions, consuming up to 16 small
meals during a 24-hour period when fed
on an ad lib basis. (source:
http://www.aspca.org/site/PageServer?pag
ename=careforcats)
• Numerous studies have shown that cats
have the ability to select a variety of
different foods to balance their diet where
they get approximately 52% of their dietary
calorie intake from protein, 36% from fat,
and 12% from carbohydrates.
F. Foods to Avoid Feeding to Your Dog
• Alcoholic beverages
• Avocado
• Chocolate (all forms
of chocolate)
• Coffee (all forms of
coffee)
• Fatty foods
• Macadamia nuts
• Moldy or spoiled
foods
• Onions, onion powder
• Raisins and grapes
• Salt
• Yeast dough
• Garlic
• Products sweetened
with xylitol
(source: http://www.aspca.org/site/PageServer?pagename=apcc_poisonsafe
Summary of Digestive Types
Relative fiber digestion
Herbivores
Cattle
10
Sheep
10
Goats
9
Horses
9
Rabbits
4
Omnivores
Pigs
5
Poultry
Geese
2
Ducks
2
Chickens
1
Humans
0
Dogs
0
Carnivores
Cats
0
Puggy, a
Pekingese in
Texas with a 4.5inch tongue, has
been named in
the Guinness
Book of World
Records as the
dog with the
longest tongue.
VIII. CONVERSIONS, WEIGHTS, AND MEASURES
English
oz = ounce (16 oz/lb)
Metric
g = grams (454 g/lb)
lb = pound (2.2 lbs/kg)
ton = 2000 lbs
bu = bushel; volumetric
measure for grain
oats = 32 lbs/bu
kg = kilogram = 1000 g
mg = milligram = .001 g
µg = microgram = .001 mg
corn = 56 lbs/bu
wheat = 60 lbs/bu
% = 10,000 ppm
1 mg = 1000 micrograms
(µg)
barley = 48 lbs/bu
soybeans = 60 lbs/bu
ppm = .0001%
1. Example Ration for Early Lactation/High Production Group
Lbs. DM
Alfalfa hay
Corn silage
Corn
Soybean meal, 44%
Fat
Dicalcium phosphate
Ground limestone
14.0 lbs
14.0 lbs
13.0 lbs
8.0 lbs
1.0 lb
0.5 lb
0.25 lb
Trace mineralized salt
Mineral-vitamin mix
0.25 lb
0.10 lb
51.1 lb DM
50-60% roughage
energy
protein
energy
Balanced for fiber, energy, protein, salt, calcium, phosphorus, vitamins ADE
2. Example Ration for young Calves – Pre-rumination
Liquid milk replacer – primary source of nutrition for the first
4 to 6 weeks
Grain starter diet:
Corn
50.0%
Oats
Soybean meal
Molasses
22.0%
20.0%
5.0%
Dicalcium phosphate
Ground limestone
Vitamin – TM premix
0.5%
1.5%
1.0%
Roughage is not need in a calves diet for rumen development.
B. Hog Diets
Corn 65-75%
SBM 20-30%
Salt
Ground Limestone
Dicalcium phosphate
Vitamin premix
TM premix
Baby pigs – lysine, methionine, dried skim milk, dried whey, fish meal,
spray dried porcine plasma (need animal proteins)
antiboitics
C. Poultry Diets
Corn and SBM based
Grit for gizzard
Salt
Ground limestone and Dical-Phos - 1.2 lbs. dietary CA
required per dozen egg
TM premix, Vitamin premix
Coccidiostat – prevents coccidiosis (protozoan parasite)
Layers – alfalfa meal (2-3%), xanthophyll (gives yellow
pigmentation to yolk)
Broilers – 4% fat for faster growth
D. Sheep Diets
176 lb. Ewe
TDN (lb)
CP (lb)
Ca (g)
1.6
.27
3.3
1st 15 weeks of pregnancy 1.8
.31
3.3
Last 4 weeks of gestation
2.9
.49
4.8
1st 8 weeks of lactation
4.3
.96
14.4
maintenance
(suckling twins)
Finishing lambs daily requirements
Weight
Crude Protein (lb)
66
.42
88
.41
110
.35
Complete diet for mature horses
Oats
44.5%
Corn
25.0%
Wheat bran
7.0%
Dehydrated alfalfa
10.0%
Molasses
12.0%
Limestone
.5%
Salt
.75%
Premix
.25%
Horses only
require 10%
protein in the
diet