Code: | MV225 | Acronym: | NA |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Animal Production |
Active? | Yes |
Responsible unit: | Veterinary Clinics |
Course/CS Responsible: | Integrated Masters Degree in Veterinary Medicine |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
MIMV | 72 | Plan 2007 to 2017 | 2 | - | 5 | 64 | 135 |
Give students the knowledge of the fundamental principles of Animal Nutrition.
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.
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
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.
Designation | Weight (%) |
---|---|
Exame | 90,00 |
Trabalho escrito | 10,00 |
Total: | 100,00 |
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".
Final Mark = 0.9 x Exam + 0.1 x written work
The improvement of classification is performed through an exam in the special period of evaluation.