I. General Information
1. Course Title:
Fundamentals of Animal Nutrition
2. Course Prefix & Number:
ANSI 2100
3. Course Credits and Contact Hours:
Credits: 4
Lecture Hours: 3
Lab Hours: 2
Internship Hours: 0
4. Course Description:
This course provides an introduction to the fundamental principles of animal nutrition and how nutrition impacts animal well-being and performance. Topics covered include: classification and role of major nutrient classes and their functions in the body, nutrient requirements and energy utilization, clinical signs of deficiency, gastrointestinal anatomy and physiology and differences in digestive mechanisms in monogastric vs ruminant animals, identification and characterization of common feedstuffs, methods of feed processing, chemical analysis, and formulating and choosing diets for domestic animals. Specific feeding recommendations for dogs, cats, sheep, goats, swine, beef and dairy cattle and horses will be described.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
ANSI 2100 - Fundamentals of Animal Nutrition
There are no prerequisites for this course.
7. Other Prerequisites
ANSI 1100 Introduction to Animal Science and High School Chemistry or CHEM 1414 recommended
9. Co-requisite Courses:
ANSI 2100 - Fundamentals of Animal Nutrition
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
ANSC 2104 Feeds and Feeding 4 cr U of MN Crookston
ANSC 2200 Animal Feeds/Nutrition 4 cr. Northland Community & Technical College
2. Transfer - regional institutions with which this course has a written articulation agreement:
ANSC 2104 Feeds and Feeding 4 cr U of MN Crookston
Part of an Animal Science Articulation agreement currently pending
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Agricultural Science AS degree as part of the Animal Science specialization
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate written communication skills |
Interpret and summarize nutrition articles and research studies and create and evaluate written livestock nutrition plans.
|
| Demonstrate reading and listening skills |
|
| Demonstrate interpersonal communication skills |
Present and explain the rationale behind specific animal nutrition practices using a webinar, and answer audience questions related to the presentation.
|
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Identify and name samples of feedstuffs commonly used for livestock equine, dog, cat and poultry diet formulation;
- List the major essential and non-essential nutrients contained in feedstuffs commonly used in the U.S.;
- Describe the chemical structure of the major nutrients and where each class assimilates into body tissues;
- Differentiate between water soluble and oil soluble Vitamins, explain the function of each and describe the clinical signs associated with a deficiency;
- Differentiate between micro and macro minerals, explain the function of each and describe the clinical signs associated with a deficiency or excess;
- Explain the process and methods used in performing a feed analysis and determining the energy content of feeds;
- Define the terms used in feed analysis including: digestibility, palatability, as fed, dry matter, ash, crude protein, ether extract, crude fiber, nitrogen free extract, total digestible nutrients, relative feed value, gross energy;
- Perform nutrition calculations for the nutrient content groups present in a typical feed analysis using a Pearson Squares for ration formulation;
- Identify and explain how and why common feed additives are included in ration formulations;
- Use an NRC Feed Guidelines book to determine the required nutrient levels for various species and production classes
- Identify the anatomical organs of the digestive system of ruminants, non-ruminants and poultry and their location in the body and explain the digestive processes contributed by each organ;
- Compare and explain differences between ruminants and monogastric animals and omnivores and carnivores, in their ability to utilize feeds and foods;
- Explain how animal feed and food is milled or processed and identify final product form;
- List and explain general guidelines on how to feed: cattle, horses, sheep, goats, swine, dogs, cats, poultry; and
- Describe uses and advantages of new products and technologies used in animal nutrition.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Components of Foods
- The Animal and its Food
- Define the term “food”.
- List the main chemical components of foods, plants & animals.
- List and explain the three sources from which animals obtain water.
- Define Dry Matter with reference to nutrition
- Describe the Proximate Analysis of foods and list its components
- Define the meaning of terms used in modern analytical analysis:
NF, PFF, NFF, UDN, ERDN, DUP, AA, MP, ME
- Define and explain the acronyms CP, TDN, DM, RFV and As Fed
- Explain the importance of water soluble and insoluble fiber and
its relationship to health
- Explain how NIR is used to determine nutrient content of foods
- Carbohydrates
- Differentiate between: monosaccharides and subgroups, oligosaccharides and subgroups, polysaccharides and subgroups and complex carbohydrates and subgroups
- List the major disaccharides and their sugar components
- Explain the difference in digestibility of disaccharides and the cellobiose repeating units of cellulose
- Differentiate between the polysaccharides: starch, glycogen, cellulose, amylose/amylopectin, fructans, pectins, hyaluronic acid, chondroitin
- Define the term lignin and explain its function and importance in nutrition
- Lipids
- Explain how lipids are classified
- Differentiate between fats and oils
- Describe the structure of fats and triglycerides
- Differentiate between cis and trans fats and explain the health
concerns associated with the trans form
- Define PUFA
- Differentiate between omega 3, 6 & 9 fatty acids, and explain
what it means to be saturated, unsaturated or polyunsaturated
- List the sources of omega 3, 6 & 9 fatty acids
- Describe the health effects of the omega fatty acids
- List the essential fatty acids, explain why they are essential and list species requirement differences
- Describe the process and products of: hydrolysis, oxidation, and hydrogenation of fats
- List the classes of phospholipids and state their function
- Describe the chemical structure of waxes and explain their function
- Describe the steroid structural unit and define and explain the importance of HDL, LDL, IDLP and VLDLP
- Explain how vitamin D is formed
- Explain the function of bile acids
- List the major steroid hormones
- Proteins, Nucleic Acids & Other Nitrogenous Compounds
- Describe the structure of amino acids and differentiate between the different classes
- List the essential amino acids and species differences
- Explain the ruminant production of amino acids
- Describe the primary, secondary and tertiary structure of proteins and give tissue examples of each
- Define the term, denature, and list processes that result in denaturation
- List and describe the classes of proteins: fibrous, collagen, elastin, keratin, globular, albumin, globulin, histones, glycoproteins, lipoproteins
- Describe the backbone and base pairing structure of DNA and RNA
- Vitamins
- Describe the initial discoveries related to vitamins and how they
got the name
- Explain the general function of vitamins
- Discuss requirements and vitamins included in pre-made diets
- List the fat and water soluble vitamins and the name of each
- Define provitamin
- Describe each of the important fat and water soluble vitamins, give their source, function and clinical symptoms of excess or deficiency
- Define the terms free radicals and antioxidants and explain why they are important
- List species differences in vitamin requirements
- Minerals
- Describe the function of minerals in general
- Differentiate between micro and macro minerals
- Explain the difference between physiological, structural, and regulatory functions of minerals
- Explain differences between natural and supplementary forms of minerals
- Explain what a “natural” or “chelated” mineral is and why they are important
- Explain why mineral supplementing animals on pasture is problematic
- Describe a unique method of supplementing copper
- Describe how cation-anion differences can be used to control milk fever in dairy cattle
- List the macro and micro elements, their source, function in the body, signs of deficiency or overconsumption and species requirement differences
- Water
- Describe water requirements for various species
- Differentiate between drinking water, metabolic water and water in feed
- Digestion and Metabolism of Nutrients
- Enzymes
- Describe the structure and function of enzymes and coenzymes
- Explain the lock & key and induced-fit models of enzyme interaction
- List and explain the factors that affect enzyme activity
- Digestion
- Differentiate between monogastric and ruminant animals
- List the organs of digestion in monogastric animals, their location in the body, function in digestion and associated enzymes and microorganisms
- Describe the digestive system of poultry, list the organs of digestion, their function and associated enzymes and microorganisms
- Describe the digestive system of dogs and cats and list specific differences between pets and other monogastric animals.
- Describe the digestive system of the horse and list the unique differences between horses and other monogastric animals
- Describe the digestive system of rabbits and list unique digestive processes in the species
- Explain the process of digestion of carbohydrates, fats, proteins, minerals and vitamins
- Microbial Digestion in Ruminants and Other Herbivores
- Describe the anatomy of the ruminant digestive system, list the organ components and explain their function
- Explain differences between the ruminant GI system of adults and young animals
- List common rumen microorganisms and describe how they aid in feedstuff digestion
- Discuss the formation, function and importance of the 3 major volatile fatty acids produced from microbial carbohydrate digestion
- Explain how ruminants are able to utilize non-protein nitrogen
- Discuss microbial digestion of lipids and production of vitamins
- Explain microbial digestion in cecal fermenters
- Nutrient Content of Foods
- Digestibility
- Calculate the digestibility coefficient for a feedstuff
- List and describe factors affecting digestibility
- List and describe various methods of feed processing
- Mineral Availability
- Describe the main forms of minerals and differentiate between availability between them
- Explain differences in mineral absorption in young and adult animals
- Dietary Energy
- Energy
- Define Gross Energy and explain how it is calculated
- Differentiate between Digestible and Metabolizable energy and explain how they are calculated
- Define Net Energy
- Define energy of maintenance, energy of production, energy for growth, and describe species differences
- Explain how energy is determined by metabolic body size
- Explain how energy is measured
- Heat Production
- Explain the process of calorimetry in measuring heat lost in digestion
- List and describe the ways that heat is lost from an animals
- Classification of Feedstuffs
- Forages and Concentrates
- Define forage and list and explain the differences between hay, silage, pasture, haylage and other common forages
- Define concentrate and give examples of common concentrates
- Supplements
- Define the term supplement
- Give examples of protein, mineral and vitamin supplements
- Explain what it is to be a liquid feed and give examples
- Define additive and give examples
- Feed Milling
- Feed Processing Equipment
- Describe the various components of feed processing equipment
- Differentiate between common batch mixing systems
- Explain the processes of thermal and nonthermal systems and the products they create
- Types of Feeds
- Explain what it is to be a medicated feed and give examples
- List common medications used in livestock feeds and explain their purpose
- Explain withholding times and how to read a feed label
- Discuss “raw diets” or home-made diets for dogs and cats and how they are created
- Contaminants
- Explain what Mycotoxins are and list the main ones found in feeds
- Describe the health issues related to major mycotoxins
- Explain why magnets are included on feed processing equipment
- Explain how feed mills avoid drug carry over from one feedstuff to the next and why this is important
- Ration Evaluation and Formulation
- Balanced Rations
- Explain the concept of a balanced ration
- Differentiate between voluntary, dry matter and As Fed feed intake
- Calculate dry matter, as fed and energy values for given rations
- Explain how to evaluate and formulate a ration for a given production group
- Balancing Rations
- Demonstrate how to use an NRC handbook for various species
- Perform calculations using a Pearson square
- Calculate crude protein, dry matter, TDN, and as fed values for various species
- Feeding Animals
- Feeding Swine
- Describe nutrient requirements of the breeding herd
- Describe nutrient requirements of gestating sows
- Describe nutrient requirements of nursery, growing and finishing pigs
- Explain the use of feedstuffs and supplements used in swine nutrition
- List any specific nutrients utilized in swine diets
- Feeding Beef Cattle
- Describe nutrient requirements of the breeding herd
- Describe nutrient requirements of cows in first, second and third trimester pregnancy
- Describe rations for post-partum cows
- Describe rations for growing/finishing cattle
- Explain the importance of colostrum
- List common feed additives used for beef cattle and explain when in the production cycle they should be used
- Feeding Dairy Cattle
- Describe nutritional management of dry, fresh, and first 2 weeks of lactation cows
- Describe nutritional management of calves and heifers
- Explain the nutritional reasons for common dairy health issues including grass tetany, rumen acidosis, bloat, milk fever, ketosis
- List and discuss feedstuffs that affect milk flavor
- Define transition cow and describe the health problems associated with this period
- Feeding Sheep
- Describe nutritional management of the ewe and ewe lamb
- Explain the process of flushing and why it is done
- Describe specific mineral and vitamin supplementation for sheep
- List and specific nutrient requirements for wool production
- Describe creep feeds and rations and precautions employed for feeder lambs
- Describe common nutritional issues in sheep including urinary calculi, enterotoxemia, grass tetany, white muscle disease, rumen acidosis, polio, pregnancy toxemia, milk fever
- Feeding Goats
- Describe nutritional management of the lactating Doe
- Explain the process of flushing
- Describe use of milk replacers, creep feed and growing/finishing feeds for kids
- List nutrients required for fiber production
- List and discuss feedstuffs that affect milk flavor
- Describe common nutritional issues in goats including urinary calculi, bloat, acidosis, enterotoxemia, white muscle disease, pregnancy toxemia, milk fever
- Feeding Horses
- Describe nutritional requirements of the stallion
- Describe nutritional requirements of pregnant mares
- Describe nutritional requirements of suckling, weanling, yearling, and growing horses
- Describe nutritional requirements of the working horse
- Explain how nutrition contributes to specific equine health issues including: colic, laminitis, azoturia, heaves, urinary issues, insulin resistance, orthopedic disease.
- Explain nutritional requirements of geriatric horses
- Explain body condition scoring in horses
- Feeding Chickens
- Describe nutritional requirements of the various production stages of poultry: layers, broilers, chicks, molting
- Discuss specific nutritional issues related to layers and broilers
- Describe specific poultry amino acid and nitrogen requirements
- Explain the need for grit in poultry nutrition
- Feeding Dogs
- Describe specific nutritional requirements for various life stages: puppies, the bitch, the dog, gestation, lactation, maintenance, creep feeding, growth, geriatric
- List and explain specific nutrient requirements for dogs
- Explain how activity levels correlate to nutrition
- Explain the role of meat in the dog diet
- Describe current issues with the new boutique dog foods
- Feeding Cats
- Explain the role of meat in the cat diet
- Describe the differences in feeding cats versus dogs
- Describe specific nutritional requirements for various life stages: kittens, gestation, lactation, maintenance, creep feeding, weaning
- Describe specific cat nutritional issues including diabetes and obesity, lower urinary tract disease
- List preferred cat flavorings and the importance of smell
- Feeding Rabbits
- Explain the nutritional requirements of: the doe, buck, young rabbit
- Explain the reason for re-eating soft droppings
- Describe major feed related health issues in rabbits: enteritis, urolithiasis, fur blocks
2. Laboratory/Studio Sessions
- Definitions and Conversion Factors
- Feed Analysis: Moisture, dry matter & other nutrients
- Chemical Characteristics of Feedstuffs
- Physical Characteristics of Feedstuffs
- Feed identification: forages, grains, protein, vitamins, minerals, additives
- Nutrient Requirements
- NRC Feeding Guideline Handbook Interpretation
- Livestock Feeding video demonstrations
- Ration Balancing for horses, dairy, beef, sheep, poultry and swine using the Pearson Square and Algebraic Equations