Nutrients

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Nutrients
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Nutrient

• Any feed that function in the support of life
• Concentrate
• High in energy, low in fiber, and highly
  digestible
• Cereal grains corn, wheat, barley, oats, milo
• Oil meals soybean meal, linseed meal,
  cottonseed meal
• Molasses
• Dried Milk Products

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Nutrient

• Any feed that function in the support of life
• Roughage
• Less digestible than concentrates, high in fiber,
  energy varies
• Legume hay, grass hay, straw
• Silage
• Grazed forages

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Classes of Nutrients

• Water (moisture)
• Hydrogen and Oxygen (H2O)
• Water in reference to drinking
• Moisture in reference to the amount in feed
• Used in the body for transport, homeostasis and
  shape

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Classes of Nutrients

• Carbohydrates
• Carbon, Hyrdogen, and Oxygen (CHO)
• Animal and Plant Tissues
• Simple (starch)
• Complex (cellulose)
• Glucose is an available CHO source in the body
• Glycogen is a stored CHO source in the body

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Classes of Nutrients

• Fats (lipids)
• Carbon and Hydrogen (trace amounts of oxygen)
• 3 Fatty Acids a Glycerol backbone
• Triglyceride is stored fat
• Fat solid at room temperature (saturated)
• Oil Liquid at room temperature (unsaturated)
• Linolenic and linoleic required in animal diets

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Classes of Nutrients

• Proteins
• Hydrogen, Oxygen, Carbon, and Nitrogen
• Polypeptide chain made of amino acids
• Simple only AA
• Complex AA CHO or heme or FA
• Building blocks of the body
• 2 Classes
• Essential
• Nonessential
• Quality can vary among proteins

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Classes of Nutrients

• Minerals
• Chemicals other than H, O, N, and C
• Inorganic
• Requirements
• Macro
• Micro
• Some may be required in ratio or amount of
  another mineral
• Some minerals need to be present with a specific
  vitamin

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Classes of Nutrients

• Vitamins
• Organic Compositional make-up varies
• Forms
• Fat-soluble
• Vit A, D, E, and K
• Animal does not synthesize
• Water-soluble
• Vit B, C, biotin, choline, folic acid, niacin,
  pantothenic acid
• Ruminants
• bugs synthesize water-soluble vitamins

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Proximate Analysis

• Evaluates feed for nutrient composition and
  separates the feeds into specific feeding values

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Digestibility

• Amount of the nutrients in the ration that can be
  absorbed in the digestive tract
• Varies among feeds
• Analyzed by testing feces

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Energy Evaluation

• the force or power needed to drive the bodys
  systems
• Nutritionally provided by carbohydrates and
  lipids
• Proteins occasionally used
• TDN (total digestible nutrient) and/or DE
  (digestible energy) estimates energy
• Beef producers are more commonly using NE (net
  energy)
• More precise

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Energy Evaluation

• Calorie (cal) amount of energy or heat needed to
  raise the temperature of 1 g of water 1C
• Kilocalorie (kcal) amount of energy or heat
  needed to raise the temperature of 1 kg of water
  1C
• Megacalorie (Mcal) equal to 1000 kilocalories or
  1 million calories

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Energy Evaluation

• Energy allows the animal to
• Maintain
• Metabolism, body temperature
• Produce
• Offspring, body weight, eggs, milk, etc.

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Feedstuffs

• Energy Feeds Concentrates -Major source of
  energy
• - lt 18 crude fiber
• - Examples Cereal grains, corn, milo, barley,
  wheat, oats

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Feedstuffs

• Energy Feeds Concentrates - Major source of
  energy
• 2) Roughages
• Feedstuffs that contain gt 18 crude fiber
• Provides bulk to the ration
• Examples Hays, straws, stover

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Feedstuffs

• Energy Feeds Concentrates - Major source of
  energy
• 2) Roughages
• 3) Supplements Anything that adds protein or
  energy
• Protein gt20 Crude protein
• Examples Soybean meal, urea
• Vitamin/mineral
• Protein / Energy
• Examples Wet corn gluten feed, distillers grains

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Physical Form of Grains

• 1) Dry
• Whole
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal
• Liquid
• - Adhesion properties
• - Minimize dust
• - Increase energy density of diet (Fats and Oils)

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Altering the Physical Form of Grains

• Dry
• Whole
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal

Why???
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Altering the Physical Form of Grains

• Dry
• Whole Slow
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal fast

• Decrease particle size

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Altering the Physical Form of Grains

• Dry
• Whole Slow
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal fast

• Decrease particle size
• Increase intake

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Altering the Physical Form of Grains

• Dry
• Whole Slow
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal fast

• Decrease particle size
• Increase intake
• Increase digestibility

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Altering the Physical Form of Grains

• Dry
• Whole Slow
• Cracked
• Ground
• Pelleted
• Rolled
• Steam flaked
• Meal fast

• Decrease particle size
• Increase intake
• Increase digestibility
• Increase starch availability

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• Chapter 15 Nutrients
• Know the difference between roughage and
  concentrate.
• Know the different classes of nutrients.
• What is digestibility?
• What is energy?
• What is proximate analysis?
• What are the different feedstuffs?
• Understand why producers alter the form of grains
  they provide to their livestock.