Animal Nutrition

Code:

MV225

Acronym:

NA

Keywords
Classification	Keyword
OFICIAL	Animal Production

Instance: 2014/2015 - 2S

Active?	Yes
Responsible unit:	Veterinary Clinics
Course/CS Responsible:	Integrated Masters Degree in Veterinary Medicine

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIMV	57	Plan 2007 to 2017	2	-	5	64	135

Teaching language

Portuguese

Objectives

Give students the knowledge of the fundamental principles of Animal Nutrition.

Learning outcomes and competences

At the end of this course students should be able to:

1) Know the analytical methodologies for the determination of feeds constituents that provide nutrients to the animals;

2) Describe and quantify the supply and use of nutrients by animals, distinguishing among various animal species;

3) Know the basics of mineral and vitamin feeding;

4) Quantify the animals' nutritional needs for different purposes;

5) Know the factors affecting the voluntary intake of ruminant and non-ruminant animals and methods to estimate it;

6) Know the particularities of the nutrition and feeding fish, dogs and cats.

Working method

Presencial

Program

Planned Programme

 

PART I - INTRODUCTION

1. Concept of animal nutrition

2. Curricular background

3. Objectives of the study of animal nutrition

PART II - THE COMPONENTS OF FOODS

1. Concepts of food and nutrient

2 . Most relevant aspects of the chemical composition of animal and plant

2.1. Water

2.2. Dry matter and its components

3. Animal Nutrition and the consumers of animal products

3.1. Comparative nutrition

3.2. The contribution of animal products to human requirements

3.3. Objections to the use of animal products

3.4. Future trends in the consumption of animal products

 PART III - LABORATORY ANALYSIS FOR FEED

1. Importance of sampling and preparation of food for analysis

2. Distinction between chemical composition and analytical composition

3. Weende analytical system

3.1. Analytical procedures, chemical and nutritional significance of analytic groups and their limitations

4. Van Soest analytical system

4.1. Analytical procedures, chemical and nutritional significance of analytic groups and their limitations

5. Other analytical determinations

5.1. Concepts of total fiber, "non-starch polysaccharides", and soluble and insoluble fiber

5.2. Specific analysis: starch and sugars, minerals, amino acids, fatty acids, vitamins and other

PART IV - EVALUATION OF FOODS: DIGESTIBILITY

1. In vivo digestibility (coefficient of digestive utilization)

1.1. Rules to be observed in digestibility trials with animals

1.2. Direct and indirect processes, conventional method and indicator method

1.3. Validity of digestibility coefficients

1.4. Factors affecting digestibility

1.4.1. Animal dependent factors

1.4.2. Feed dependent factor

2. Methods for estimating digestibility.

2.1. Chemical methods

2.2. Microbiological methods (in vitro and in situ)

2.3. Enzymatic methods

2.4. Solubility index

2.5. Physical methods

PART V - EVALUATION OF FOODS: ENERGY CONTENT OF FOODS AND ENERGY PARTITION WITHIN THE ANIMAL

1. Partition of energy in the animal organism

1.1. Gross energy, digestible energy, metabolizable energy, factors affecting the metabolizable energy value of food, heat increment, net energy and energy retention

2. Animal calorimetry

2.1. Methods of estimation of heat production and energy retention

3. Utilization of metabolizable energy

4. Systems for expressing the energy value of foods

4.1. Energy systems for ruminants

4.2. Energy systems for pigs and poultry

4.4. Energy systems for horses

4.5. Prediction of the energy value of foods

 PART VI - EVALUATION OF FOODS: PROTEIN

1. Crude protein

2. Digestible crude protein

3. Determination of endogenous N

4. Measures of protein quality for monogastric animals

5. Measurements of food protein used in practice in the feeding of pigs and poultry

6. Measurements of food protein used in practice in the feeding of horses

7. Measures of protein quality for ruminant animals

PART VII – MINERALS

1. Functions of minerals

2. Natural and supplementary sources of minerals

3. Acid–base balance

4. Major elements

5. Trace elements

PART VIII – VITAMINS

1. Introduction

2. Fat-soluble vitamins

3. Water-soluble vitamins

4. Hypervitaminosis

PART IX – THE NUTRIENT REQUIREMENTS OF ANIMALS

1. Nutrient requirements for maintenance

2. Nutrient requirements for growth

3. Nutrient requirements for wool production

4. Mineral and vitamin requirements for maintenance and growth

5. Feeding standards for reproduction

5.1. Nutrition and the initiation of reproductive ability

5.2. Plane of nutrition, fertility and fecundity

5.3. Egg production in poultry

5.4. Nutrition and the growth of the foetus

6 . Requirements for lactation

6.1. Nutrient requirements of the lactating dairy cow, lactating goat, and lactating ewe

6.2. Nutrient requirements of the lactating sow

6.3. Nutrient requirements of the lactating mare

PART X - VOLUNTARY INTAKE OF FOOD

1. Food intake in non-ruminant animals

2. Food intake in ruminants

3. Prediction of food intake

PART XI - SPECIFIC NUTRITION OF DOGS AND CATS

1. Evolution of Canine and Feline Nutrition

2. Comparative nutrition

2.1. Physiological characteristics of cat and dog

2.2. Particular nutritional requirements

3. Nutritional needs at different stages of life

3.1. Pregnancy and lactation, growth, adulthood, sterilization and geriatrics

4. Feeding behavior of the cat and dog

4.1. The influence of the species

4.2. Innate feeding behaviors

4.3. Acquired eating behaviors

4.4. Changes in feeding behavior

5. Most common nutritional mistakes

PART XII - SPECIFIC NUTRITION OF FISH

Mandatory literature

McDonald P.; Animal nutrition. ISBN: 0-582-44157-9

Complementary Bibliography

Pond W. G.; Basic animal nutrition and feeding. ISBN: 0-471-30864-1

Teaching methods and learning activities

Exposure of theoretical issues is supported in the use of diverse material (slides, video, multimedia). The practical training consists of practical laboratory classes and problem solving with the use of calculator and computer.

keywords

Natural sciences > Agrarian Sciences > Zootechnics > Animal nutrition

Evaluation Type

Evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	100,00
Total:	100,00

Eligibility for exams

To be admitted to the final exam, students must attend 75% of practical classes provided according to the "Regulations of the principles to be observed in the assessment of students in UP".

Calculation formula of final grade

Students who obtain a final mark of 10 (ten) in the final exam are considered approved.

Classification improvement

The improvement of classification is performed through an exam in the special period of evaluation.