Date Topic

September 17 Course Introduction

September 19, 24 Digestive Anatomy and Physiology
September 26 Module 1
October 1 Feed Sources
October 3 Water, Carbohydrates
October 8 Module 2, 3, 4
October 10 Protein, Fats
October 15 First Examination (Intro – Carbohydrates)
October 17 Module 5, 6
October 22 Macrominerals
October 29, 31 Microminerals
 Date Topic
November 5 Module 7, 8
November 7 2nd Long Examination (Protein, Fats, Minerals)
November 12 Fat-soluble vitamins
November 14 Water-soluble vitamins
November 19 Module 9, 10
Anti-Nutritive and Toxic Factors, Mycotoxin
November 21
Feed Supplement and Feed Additives
November 26 Module 11, 12
November 28 Nutrient Requirements of Domestic Animals
December 3 Nutrient Requirements of Domestic Animals
December 5 Module 13
December 10 Third Long Examination
Criteria Percentage
Class Standing 20%
Midterm Examination 30%
Final Examination 30%
Final Product (Modules) 20%
TOTAL 100%
(Passing = 60%)
▪Act of nourishing
▪Sum of the processes by which an organism
ingests and utilizes food substances
▪“The series of processes by which an organism
takes in and assimilates food for promoting
growth and replacing worn or injured tissues".
▪ French chemist
▪ Founder of the science of nutrition
▪ Established the chemical basis of nutrition in his
famous respiration experiment.
 Resulting
Procurem Assimilatio Metabolic
Ingestion Digestion Absorption Metabolite Excretion
ent n Functions
s
▪ Branch of science that deals with feed, nutrients,
feeding system and digestive physiology for
animals to produce more and good quality
products and to keep them away from diseases or
problems and to maintain their health and well-
being.
▪The factors responsible for efficient animal
production are:
1. Genetic potentiality of animal
2. Nutritional status of animal
3. Management factor
 Nutrition plays an important role in the animal
production and health by following ways:
1. It exploits the genetic potentiality of the animal. For example if a cow
has capacity to produce 30 litre of milk per day (by its genetic make up) but it
can not be possible if the cattle is under fed.
2. It makes the animal production cheap and economical. Because cost of
feeding and feeds accounts for 70-80% of total animal production cost. So it is
the major means by which production system can be made economical.
3. It also minimizes the competition between human and animal for food
by introducing non-conventional feed ingredients for animal feeding.
4. It also manipulates feed ingredients for effective utilization of
nutrients. In this way nutrition play an important role in animal production and
health.
▪ Chemical substances found in feed materials that can
be used, and are necessary, for growth, maintenance,
production, and health of animals.
▪ Water
▪ Carbohydrates
▪ Lipids
▪ Proteins
▪ Vitamins
▪ Minerals
Indispensable/Essential Dispensable/Non-essential
• Nutrients that cannot be • Nutrients that can be
synthesized in the body synthesized from other
from other substances or substances in sufficient
cannot be synthesized fast quantity to meet the body’s
enough to meet the body’s needs.
needs.
• Must be supplied in the diet
▪Guidelines are provided to each type of species
so that the requirement are met.
▪Nutrient requirements – vary among different
stages of the life cycle of the animals and can
be divided into: maintenance, growth,
reproduction, and lactation
▪ “alimentary tract” = to nourish
▪ Passage from the MOUTH to the ANUS where feed
passes as subjected to various digestive processes
1. Carnivores
2. Herbivores
3. Omnivores
4. Granivores
▪ “flesh eaters”
▪ Usually have short and simple organization of GIT
▪ Feed mainly on meat and entrails of other animals
which are readily digested and absorbed
▪ Have high gluconeogenic enzyme activity, limited
ability to conserve nitrogen, and sensitive to plant
compounds
▪“plant eaters”
▪Feed entirely on plant materials which are not
readily digestible
▪They have usually long, large with complex and
modified parts of GIT
▪“flesh and plant eaters”
▪Have GIT intermediate of the carnivores and
herbivores
▪ “grain feeders”
▪ Usually have no teeth but have a specialized GIT part
to efficiently digest grains
▪ Large proportion of their feeds consist of plant seeds
or grains/cereals having very high energy content
 Part/Organ Monogastric Ruminant Avian
Mouth present present present
Esophagus present with CROP
present present
in between
• Proventriculus –
4-chamber:
chemical
Stomach Single compartment rumen, reticulum,
• Ventriculus –
omasum, abomasum
mechanical
Small intestine present present present
Large intestine present present present
Anus present present present
Salivary glands present present present
Liver present present present
Gallbladder present present present
*absent in horses *absent in deer *absent in pigeon
Pancreas present present present
Animal Stomach Small Cecum Colon and
Intestine Rectum
Cattle 71 18 3 8
Sheep, goat 67 21 2 10
Horse 9 30 16 45
Pig 29 33 6 32
Dog 63 23 1 13
Cat 69 15 16
Man 17 67 17
Animal Intestinal to Body GIT Surface to
length Body Surface
Cattle 20:1 3.0:1
Sheep, goat 27:1
Horse 12:1 2.2:1
Pig 14:1
Dog 6:1 0.6:1
Cat 4:1 0.6:1
Man
▪Processes involved in the conversion of various
feed nutrients into END PRODUCTS that can
be easily absorbed from the digestive tract.
▪process by which large, complex nutrient
molecules are broken down into simpler
molecules capable of being used by the
organism for food.
1. Non-ruminants
2. Ruminants
▪ Often referred as MONOGASTRIC animals
▪ They have a pouch-like, non-compartmentalized stomach
▪ Does not depend much on microbial digestion in any part
of the gut but on chemical digestion of food thru secretion
of digestive enzymes in the gut
▪ Pigs and poultry – omnivores
▪ Dogs and cats – carnivorous
▪ Horses, mules, rabbits – herbivorous with complex large
intestine
▪They have a large, compartmentalized
stomach
▪Microbes inhabit the large stomach that mostly
accomplish digestion
▪Includes cattle, sheep, goats, elk and other
species capable of consuming and digesting
plant materials
1. Pregastric, foregut ruminant fermenters
2. Pregastric, foregut non-ruminant fermenters
3. Hindgut, non-ruminant fermenters
4. Monogastric, non-functional cecum carnivores
5. Monogastric, non-functional cecum omnivores
6. Grain feeders
▪ Predominant site of microbial fermentation: stomach
and small intestine
▪ Examples: cattle, sheep, cattle
▪ Reticulorumen folds/esophageal groove/reticular
groove – specialized folds in sucklings that allow milk
to pass directly from esophagus to omasum into
abomasum
▪ Example: kangaroo , sloth
▪ Kangaroos have a 2 chambered stomach; 1st
chamber or one that is sacculated has
microbes/bacteria that serves as fermentation vat and
the 2nd chamber acts as the true stomach containing
gastric acids and enzymes
▪ Predominant site of microbial fermentation: large
intestine
▪ Examples: African elephant, rhinoceros, horse,
rabbits
▪ In nature, these animals do not rely on plant tissues
as a significant source of nutrients.
▪ No major specialized site of microbial fermentation; in
some cases like dogs and mink, colon is the site of
microbial fermentation
▪ No major site of microbial fermentation
▪ Examples: rat and pig
▪ They have specialized GIT parts: crop, proventriculus,
ventriculus, ceca, cloaca
Class Species Dietary habit
HINDGUT FERMENTERS
Cecal Fermenters Various rodents
Capybara Grazer
Rabbit Selective herbivore
rat Omnivore
Colonic digesters with Horse, donkey, zebra, Grazer
sacculated colon new world monkey Selective herbivore
pig, man Omnivore
Unsacculated colon Dog, cat, Carnivore
fruit-eating bats Herbivore
PREGASTRIC FERMENTERS

Ruminants and All species herbivore

pseudoruminants
Nonruminants Colobine monkey, herbivore
hamster, vole, Selective herbivore
kangaroo, wallaby, quokka, Selective herbivore
hippopotamus, herbivore
three-toed sloth herbivore
1. Prehension – act of bringing food into the
mouth; act of grasping
2. Mastication/Chewing – act of physically
breaking food into smaller pieces and mixing
of food with saliva (formation of bolus)
3. Deglutition/Swallowing – act of conveying
food from mouth to stomach
▪ The monogastric stomach is very acidic (pH 2.0 – 3.5)
▪ Amylase quits working due to low pH
▪ Has a mucus lining to protect the stomach from digesting
itself
▪ Made of smooth muscle to aid in constant churning/mixing
▪ HCl is produced, denatures proteins and prepares them to be
broken down
 Pepsinogen

HCl

Pepsin
Protein Peptides
 GI SEGMENT SUBSTRATE ENZYME END PRODUCT
Carbohydrates Salivary amylase / Disaccharides
Mouth
(Polysaccharides) Ptyalin
Stomach Protein Pepsin Peptides
Polysaccharides Pancreatic amylase Disaccharides
Maltose Maltase 2 Glucose
Sucrose Sucrase Glucose & Fructose
Lactose Lactase Glucose & Galactose
Small Intestine
Peptides Intestinal peptidase Amino acids
Trypsin

Fats/Lipids Intestinal & Fatty acids &

Pancreatic lipase Glycerol
Bacterial microflora ferment cellulose Volatile Fatty Acids
Large Intestine
▪ Movement of the end products of digestion from the digestive tract into
the blood and/or lymph system.
▪ Small intestine is the site of absorption
▪ End products of CARBOHYDRATE and PROTEIN digestion are
absorbed into the BLOOD STREAM
▪ End products of FAT digestion are absorbed into the LYMPH SYSTEM
through the lacteals of the villi in the form of chyle
▪ Examples are rabbit and horses
▪ Cecum and colon contain high numbers of bacteria which
produce CELLULASE
▪ Cellulase is capable of hydrolysing beta 1,4 - linkage
1. Non-secretory stomach
▪ Forestomach – microbial fermentation
vat
▪ Rumen, reticulum and omasum

2. Secretory stomach
▪ True stomach
▪ Abomasum
1. Regurgitation
2. Remastication
3. Reinsalivation
4. Reswallowing
1. There is an extra contraction of the reticulum when regurgitation
occurs.
2. Cardia relaxes and there is an inspiratory excursion of the ribs with
the glottis closed
3. Closing of the glottis creates a negative pressure within the thorax,
favoring the movement of food into the esophagus. (Cud of the soupy
reticular contents is drawn to the esophagus.)
4. When food enters the esophagus, there is a reverse peristaltic wave
that propels the material cranially into the mouth.
▪ Almost all carbohydrates are fermented in rumen
▪ No salivary amylase but with plenty of pancreatic amylase to
digest starch
▪ Primary bacteria –degrade the actual constituents of the diet, and
depending on their preference for cellulose or starch, are termed
cellulolytic or amylolytic.
▪ Secondary bacteria –use as their substrate the end products of
the primary bacterial degradations
▪ Protozoa –feed on ruminal bacteria, plant starch granules, PUFA,
etc.
▪ High starch diet produce volatile fatty acids
composed of acetate (60%), proprionate (30%),
butyrate (10%) whereas,
▪ High fiber diet produce acetate (70%), proprionate
(20%) and butyrate (10%)
▪ Small intestine
▪ Secretion of digestive enzymes
▪ Digestive secretions from pancreas and liver
▪ Further digestion of carbohydrates
▪ Absorption of water, minerals, amino acid, glucose, fatty acids

▪ Cecum and Large intestine

▪ Bacterial population ferments the unabsorbed products of digestion
▪ Absorption of water, VFA and formation of feces
▪Sight and smell
▪Taste
▪Feed Intake
▪Euphagia – preprogrammed capacity of
animals to recognize nutrients and toxins
through the smell and taste
▪Hedyphagia – preprogrammed capacity of
animals to harvest nutritive food because they
are pleasant to smell, taste and touch.
▪Smell and taste have a great effect on the
palatability and consumption of feedstuffs.
▪Goats – no taste receptors that respond to
bitter taste
▪Cattle – preference to Bermuda grass to other
kinds of forage; but may eat poisonous weeds
▪Fowl and pig – have both rod and cone cells in
their retina = they can see color
▪Birds – have poor sense of smell, they have
greater number of visual cells
▪Pigs – have poor sense of sight (eyes are
recessed, shielded and located more frontally
than other carnivorous animals)
▪Taste buds – located throughout the oral cavity,
particularly on tongue (in pigs);
▪Birds – taste buds are restricted on the back of
the mouth
 animal number
Chicken 24
Pigeon 37
Japanese quail 62
Duck 200
Parrot 350
Kitten 473
Bat 800
Pig 15,000
Rabbit 17,000
Calf 25,000
Human 9,000
▪ Maximum feed intake can be achieved only if free
choice of water is available
▪ Palatability (feed acceptance and preference)
▪ Dietary energy level
▪ Feed and nutrient quality
▪ Environmental conditions (temperature, humidity)
▪ Stage of reproductive cycle, performance, metabolic
rate
▪ Psychology (adaptation, learning, experience)
▪Degree of acceptance determined by taste,
olfaction and texture
▪Major taste response in animals – sweet, salty,
bitter, sour
▪All animals have preference for sweet taste
(except strict carnivores like cats)
▪Herbivores have pronounced appetites for salty
▪Generally, animals respond negatively to bitter
taste, but herbivores are quite tolerant
▪Cats respond favourably to catnip herb, fishy
flavors
▪Rabbits are attracted to thyme
▪Dogs to animal fats
▪ Frandson, R.D. (2009). Anatomy and Physiology of Farm Animals. 7th edition. USA:
John Wiley & Sons Inc. Publication
▪ Reece, W.O. (2004). Dukes’ Physiology of Domestic Animals. 12th edition. USA:
Cornell University Press.
▪ Balagan, E.O. Digestive Physiology Lecture Notes.
▪ Perry, T.W. (2000). Feeds and Feeding. 5th edition. Singapore: Pearson Education
Asia Pte Ltd