Chapter 3 - Nutrition

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM No.: AS 1- 1st SEM-2023-2024
I. CHAPTER TITLE: 3. ANIMAL NUTRITION

II. LESSON TITLE: Classes of Nutrients, Functions and Deficiency Symptoms
Digestion and absorption
Nutrient Requirements of Farm Animals
Feedstuffs
III. LESSON OVERVIEW

This chapter focuses on the various nutrients, their classifications and functions. It also
presents the sources of these nutrients and their classifications. Preparations which are added
to feeds for the purpose of improving performance of the animals are also covered in this unit. In
addition, it discusses feeds/feedstuffs classification and how these are used in ration
formulation, as well as the different methods in compounding rations.
IV. DESIRED LEARNING OUTCOMES:

At the end of this module, students should be able to:
1. Differentiate nutritional diseases from pathological diseases;
2. Classify different feedstuffs;
3. Prepare a good quality silage; and,
4. Perform simple feed formulation computations.
V. LESSON CONTENT
Different classes of nutrients and their deficiency symptoms, nutrient requirement of farm
animals and classification of feedstuffs.
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TOPIC 1. CLASSES OF NUTRIENTS, FUNCTIONS AND

DEFICIENCY SYMPTOMS
Pre-test. Select the nearest correct answer to the following statements. Write the
correct letter of your answer on the space provided for.
_____ 1. This vitamin is needed only by human and monkeys.

a. vitamin B c. vitamin A
b. vitamin E d. vitamin C
_____ 2. Minerals are inorganic portion of the feed also known as?
a. ash c. inactive part of the bone
b. protein d. carbohydrate
_____ 3. Vitamin B12

a. thiamine c. pantothenic acid
b. cyanocobalamin d. niacin
_____ 4. Which is not a general sign of B-vitamin deficiency?

a. dermatitis c. poor growth
b. rough haircoat d. sterility
_____ 5. Organic matter of feeds includes.

a. carbohydrates c. vitamins
b. proteins d. all of the above
Animal nutrition is an applied science that encompasses the principles of other
sciences, such as chemistry, biochemistry, and physiology. It is the science of feed preparation
(formulation) and feeding to meet the needs of animals at different phases of growth, or life
stages. It deals with the nutritional needs of animals and the preparation or formulation of feed
for animals that produce food (e.g., meat, eggs and milk) or non-food materials (e.g., wool). It is
also considered as an integrative science, as it deals with the different steps by which the
animal assimilates feed and uses it for its growth, health, and production and reproduction.
A. WATER
➢ The most essential and cheapest source of nutrient
A.1. Functions
a. Main component of the cell protoplasm
b. Universal solvent
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c. Medium of transport of nutrients, waste products, hormones, gases and other

substances in the body.
d. As a thermoregulatory substance
e. Involved in various chemical processes such as hydrolysis.
f. An indispensable part of sense organs and in the transmission of senses.
g. Body lubricant
A.2. Sources
a. Drinking water
b. In or on feed
c. Product of metabolism (metabolic water)
d. From polymerization reactions
e. From catabolic processes (Preformed water)
A.3. Effects of Water Deprivation

a. Thirst
b. Discomfort and anorexia
c. Incoordination of body movements
d. Delirium
e. Increased blood viscosity
f. Increased body temperature
A.4. Water Requirement

Factors that affect the need for water:
a. Dietary Factors
▪ Dry matter is positively correlated to water intake at moderate temperatures
▪ High levels of proteins consumed increases water requirement that is primarily due
to increased (greater) urinary excretion of N required.
▪ An increase fat intake may also increase water intake
▪ Salt and other compounds may increase consumption and excretion of water quality.
Some salt may cause diarrhea thus increasing fecal excretion of water, but those
salts (e.g. NaCl) are observed almost completely resulting in greater urinary
excretion and therefore increased water excretion.
b. Environmental Factors
▪ High temperature is the major factor causing increased water consumption

▪ High humidity also increases the need for water because heat dissipation through
evaporation is greatly reduced.
▪ In range animals, the distance that must be travelled between water and forage
affects the frequency of drinking and the amount consumed, i.e. the greater the
distance, the less frequent the animal drinks and the less consumption in a 24 hour
period.
c. Purpose of the animal. Lactating animals require and consume more water than those
intended for meat production.
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d. Type of digestive tract. Ruminants require more water for fermentation than
monogastrics.
e. Type of urinary system. Generally, birds require less water than mammals.
A.5. Homeostatic Mechanisms Maintaining Water Balance in the Animal’s Body:

a. Reduction of urine excretion and water in feces.
b. Metabolism of tissues to provide metabolic water resulting in weight loss.
c. Seeking shade to cool body and reduce water loss from evaporation and sweating.
d. Reduction in feed consumption unless the feed is high in moisture
Table 13. Water requirements for the different species of animals

Animal Liters/day
Beef cattle 22.00 – 66.00
Dairy cattle 38.00 -110.00
Sheep & goats 4.00 – 15.00
Horse 30.00 – 45.00
Swine 11.00 – 19.00
Chicken 0.20 – 0.40
Turkey 0.40 - 0.60
Liters/day
A.6. Water Losses
a. Sensible water loss (urine and feces)
b. Vaporization (lungs)
c. Dissipation & sweating (skin)
B. CARBOHYDRATES (CHO)
B.1. Nature/Composition
▪ Composed of C, H and O with an empirical formula of (CH 2O)n
▪ Forms the main bulk of the animal’s diet.
▪ Main component of plants.
▪ In contrasts the carbohydrate content of the animal body is very low.
B.2. Function
▪ Chief source of energy for maintenance, growth, production and reproduction.
▪ Use for the synthesis glycogen, lactose, glycolipids, glycoproteins and similar compounds
in the body.
▪ Source of acetyl CoA for the synthesis of body fat
B.3. Sources
▪ Cereals, tubers, and roots are the richest sources of sugars and starches.
▪ Forages/roughages contains less sugar and starch but high in cellulose or fiber.
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B.4. Classification
1. Monosaccharides (simple sugars)

a. Pentoses (5-C sugars) (C5 H10 O5) – include arabinose, xylose and ribose
b. Hexoses (6-C sugars) (C6 H12 O6)

i. Glucose – chief source of energy: principal product of carbohydrate digestion.
ii. Fructose – sweetest sugar found mainly in ripe fruits and honey.
iii. Galactose – obtained from lactose (milk).
iv. Mannose – plays a vital role in the absorption and metabolism of glucose.
2. Disaccharides (C12 H22 O11)

a. Sucrose, (glucose + fructose) – found in sugar cane, sugar beets
b. Maltose, (glucose-4 + -glucoside) – starchy plants and roots
c. Lactose, (glucose + galactose) – predominant CHO in milk
d. Cellubiose – (glucose + 4--glucoside) – fibrous portion of plants
3. Polysaccharides
a. Hexosans (C6 H12 O5)n
Starch – found in grains, seeds and tubers.
Dextrin – partial hydrolytic product of starch
Cellulose – found in cell wall of plants
Glycogen – found in liver and muscle of animals
Inulin – found in potatoes, tubers, artichokes
✓ Cellulose is the most digestible polysaccharide.
C. FATS (LIPIDS OR ETHER EXTRACTS)
C.1. Nature/ Composition

 Organic compounds that are insoluble in water but soluble in organic solvents
 Contain C, H, and O, just like carbohydrate but contains more H (12%) and C (77%).
 Deposited all over the body either as protective or supportive material.
 Older animal contains a much greater proportion of fat than young animal.
 Lipid content of plants is relatively low.
C.2. Forms
• Saturated. Solid at room temperature and referred to as fat.
• Unsaturated. Liquid at room temperature and referred to as oil.
C.3. Classification
a. Simple lipids - Fats and oils and waxes are simple lipids.
b. Compound lipids – includes:
1) Phospholipids - lipids containing phosphoric acids and N
2) Lipoprotein - lipids bound to proteins in blood and other tissues
3) Glycolipids –
c. Derived lipids – Examples are fatty acids and sterols
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C.4. Functions
o Concentrated source of stored energy, supplying 2.25 times more energy per unit than
carbohydrates.
o Carrier of fat-soluble vitamins
o Source of essential fatty acids – linoleic, linolenic and arachidonic acid
C.5. Location and Natural Sources of Fat

▪ Adipose tissues found under the skin
▪ In areas surrounding the internal organs
▪ Found between muscles fibers (marbling)
▪ In the milk of lactating females
▪ Natural supply of fats comes from most oil seeds, beef fat or tallow.
D. PROTEINS
D.1 Nature/ Composition

▪ Composed of C (53%), H (7%), O (23%), N (16%), S and P (1%).
▪ Most expensive source of energy
▪ Made up of amino acids and sometimes other non- protein components (urea)
▪ Major nitrogen containing compounds in both plants and animals.
▪ Principal component/constituent of organs and tissues
▪ Dietary requirement is highest in the young growing animals and decline gradually to
maturity
▪ In animals, muscles, skin, hair, feather, wool and nails contain protein.
D.2. Functions
▪ Utilized to build new or to replace worn-out tissues
▪ Make up vital substances in body fluids including hormones, antibodies, enzymes and
blood (hemoglobin)
▪ Structural component of the cell membrane
▪ Excess are used as energy source.
▪ Important in the production of eggs, meat, milk, and wool
▪ Structural component of: Muscles (myosin); Connective tissues (collagen); Nails, hair,
horn, hoof (keratin)
D.3. Classification
1. Simple (Globular) proteins – naturally occurring proteins

Includes all enzymes and proteins such as: albumin in egg serum and milk;
globulin such as myoglobulins; legumin in peas; arachin in peanuts and
phaseolin in beans.
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2. Fibrous proteins – insoluble animal proteins such as: elastin in elastic tissues; collagen
in bones, cartilages and tendons; and keratin in feather, hair, wool, hooves, beak and
nails.
3. Conjugated proteins – simple proteins combined with non-protein substances.

a. chromoproteins such as hemoglobin
b. glucoproteins such as mucin in saliva
c. phosphoprotein such as casein in milk, and vitellin in egg yolk
d. nucleoproteins such as nuclein in nuclei of cells.
e. Lipoprotein in nuclei, blood, egg yolk and milk.
D.4. Types of Protein

1. True protein - composed of only amino acids.
2. Non-protein nitrogen (NPN) - are not true protein in nature but contain N and can be
converted to protein by bacterial action.
3. Crude protein - composed of true protein and other nitrogenous product.
Crude Protein = %N x 6.25
4. Digestible protein - that portion of the crude protein, which the animal can digest.
D.5. Sources
▪ Animal origin – fish meal, meat meal, meat and bone meal, skim milk and others.
▪ Plant origin – legumes (soybean meal), copra meal, cottonseed meal, corn gluten
meal and others.
▪ Single cell proteins – from bacteria, algae and fungi
D.6. Amino Acids

▪ Building blocks of proteins
▪ About 20 different amino acids can be found in naturally occurring proteins.
▪ Classified as either dietary essential/ indispensable or non-essential/ dispensable.
a) Essential amino acids are those amino acids that are essential to the animal
and must be supplemented in the diet because the animal cannot synthesize
them fast enough to meet its requirement.
1. Phenylalanine 6. Methionine
2. Valine 7. Histidine
3. Theorenine 8. Arginine
4. Tryptophan 9. Leucine
5. Isoluecine 10. Lysine
b) Non-essential amino acids are those amino acids that can be synthesized by
the animal’s body in sufficient amounts from raw materials provided in the
ration, hence, need not to be supplemented.
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1. Alanine 7. Glutamine
2. Asparagines 8. Glycine
3. Aspartic acid 9. Hydroxyproline
4. Cysteine 10. Proline
5. Cystine 11. Serine
6. Glutamic acid 12. Tyrosine
E. VITAMINS
E.1. Description
▪ Organic compounds required in minute amounts that are essential for growth, repair and
healthy functioning of body tissues
▪ Are not synthesized fast enough and must therefore be obtained from the diet in
monogastrics,
▪ Important components of enzyme systems. Plants can synthesize all the vitamins from
available external supply.
E.2. Classification
➢ Classified based on solubility into fat and water soluble vitamins
A. Fat Soluble Vitamins - Vitamins A, D, E, K
B. Water Soluble Vitamins - VitaminS B1 (Thiamine), B2 (Riboflavin), B6

(Pyridoxine), B12 (Cyanocobalamin), Niacin, Pantothenic acid, Biotin, Cholin,
Folacin, Inositol and Vitamin C (Ascorbic acid).
Table 14. Comparison of fat soluble and water soluble vitamins

COMPARISON FAT SOLUBLE WATER SOLUBLE
1. Chemical composition C, H, O C, H, O, + either N, S, Co

Regulation of metabolism
2. Physiological action Transfer of energy
of structural units
3. Digestion & Absorption Associated with fat Constant absorption of water
Stored in liver, adipose Not stored
4. Storage tissues. Excess is excreted out of the
body
5. Excretion Feces Chiefly urine (feces also)
6. Deficiency Fast Very slow
E.3. General Deficiency Symptom

▪ Poor or slow growth, no growth or loss of weight
▪ Poor or reduced feed intake
▪ Poor or no appetite
▪ Poor feed utilization, poor feed conversion efficiency, or high feed conversion ratio
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E.4. General Functions

➢ Each vitamin performs one or more basic functions in the regulation of various metabolic
processes within the body.
E.1. Fat – Soluble Vitamins:
1) VITAMIN A. (Retinol or alcohol form; retinal or aldehyde CAROTENOIDS

form; retinoic acid or acid form)
➢ Retinol is the biologically active form of vitamin A. Carotenoids is the precursor
➢ Known as the Anti- infective vitamin
of Vitamin A. These are
pigments found in plant cells
Functions:
that provide the deep
▪ Promotes the development of visual pigments,
orange/yellow color of plant
hence, prevents night blindness, eye diseases and
weak eyesight foods such as carrots,
▪ Improves resistance of the body against infections sweet- potatoes and
▪ Indispensable in the formation and protection of pumpkins. Can classified into
epithelial tissues i. Carotenes – especially β-
carotene, involved in
Deficiency Symptom Vitamin A activity.
Poultry
 Keratinization of the eyelids ii. Xantophylls – used in diets
 Swollen eyes and head for yolk pigmentation,
 Colorless yolk, beak and skin for yellow pigmented plumage color enrichment
birds and in diets of ornamental
 Reduced resistance to infection fish.
 Low reproduction and hatchability
Swine
 Night blindness Precursor is a substance
 Brown exudates around the eyes from which another is
 Piglets born blind or without eyes formed, especially by
metabolic reaction.
Dietary Sources
▪ Pro-vitamin A is found in plant-based foods such as fruits and vegetables. This
includes yellow corn, ipil-ipil leaf meal and corn gluten.
▪ Pre-formed Vit. A is found in animal tissues or products such as cod liver oil, egg
yolk and fish oil.
▪ Liver is the richest source of Vit. A.
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2). VITAMIN D or Calciferol (D2 or ergocalciferol

in plants; D3 or cholecalciferol from animals)
➢ Known as the Antirachitic factor
Function
Synthesis & Absorption
▪ Promotes Ca and P absorption
✓ Ergocalciferol (vitamin D2) in
▪ Vitamin D increases blood Ca++
plants is formed upon exposure
concentration by increasing Ca++
to sunlight after harvest not in
absorption from the GI tract and
living plant cells. Sun-cured
resorption from bone.
forages and hay are good
sources of vitamin D in grazing
▪ Vitamin D deficiency leads to calcium
ruminant animals. Animals kept
deficiency. Therefore, deficiency
in confinement, as in modern
symptoms are the same as those of pig and poultry commercial
calcium deficiency, such as abnormal
operations, without exposure
bone development. to sunlight will require vitamin
D.
✓ D2 can be converted to D3.
✓ Cholesterol under the skin is

converted to 7-
dehydrocholesterol upon
exposure to sunlight. 7-
dehydrocholesterol is then
transported to the liver to form
25-hydroxycholecalciferol. This
compound is transported by
the blood to the kidneys to
form 1,25-
hydroxycholecalciferol, which is
the active form of vitamin A.
Figure 38. Conversion of Vitamin D to its active form,

1,25 dihydroxycholecalciferol
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Deficiency Symptoms
General
 Rickets (in young); Osteomalacia (in adults)
 Retarded growth
 Emaciation
 Decreased feed consumption
Sources
▪ Egg yolk – best source
▪ Milk
▪ Fish meal – fair source
▪ Suncured roughages contain enough Vit. D.
3) VITAMIN E (Tocopherol)
➢ Known as the Biological anti-oxidant
Function
▪ Antioxidant
Deficiency
▪ Causes sterility in both males and females.
▪ Causes degenerative changes in muscles, accompanied by paralysis, called muscle
dystrophy
In Chicks
 Encephalomalacia or crazy chicks

(uncoordinated muscular
movement)
In pigs
 Liver necrosis
 Mulberry
heart
disease
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4) VITAMIN K (Menadione)
➢ known as the Coagulation factor or blood clotting factor
▪ Three forms: K1, menaquinone, natural source of Vit. K, found in green vegetables;
K2, phylloquinone, product of bacterial flora in GIT of animals;
K3, menadione, synthetic
Physiological Function
▪ Important in blood clotting mechanisms
 Vit. K is required for the synthesis of prothrombin in the liver
Deficiency and Signs

▪ Prolonged clotting time and generalized hemorrhage- subcutaneous hemorrhage
over the body giving a blotchy bluish mottled appearance of the skin
▪ Death, in severe cases
▪ Deficiency is rare since it is synthesized by microbes in the gut.
Sources
▪ Synthesized by the microflora of the intestinal tract of herbivores
▪ Coprophagy – feces eating behavior. Important means of supplying nutrients in some
species.
Vitamin K Antagonists (can cause Vitamin K to deficiency)

1) Dicoumarol – present in sweet clover hay. Its presence causes massive internal
hemorrhage and death in calves
2) Warfarin – competitive inhibitor of K2. Commercially used as rat poison
3) Sulfa drugs
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E.2. Water – soluble Vitamins:
➢ B vitamins are water soluble and are needed in the daily diet of monogastric animals,
while in ruminant animals and in herbivores, microbial synthesis meets the requirements.
Figure 39. Absorption of water-soluble vitamins
1) THIAMINE (B1 – (as it is the first vitamin identified)

Function
▪ Directly involved in the utilization of carbohydrates as energy
Sources
▪ Found adequately in cereal grains and by-products, corn, rice bran, molasses, green
forages
Antagonists
▪ Feeds such as bracken fern, sea foods and fishes contains thiaminase, an enzyme
that renders thiamine biologically inactive. Heating could destroy thiaminase.
Thiaminase is ingested by eating raw fish.
Deficiency
▪ Beri-beri in human, a dysfunction of the nervous system characterized by numbness
of extremities, weakness and stiffness in the thighs, edema of the feet and legs,
paralytic symptoms and pain along the spine.
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▪ In chicks, polyneuritis, characterized by the retraction of the head
Figure 40. Polyneurities in chicks
2) RIBOFLAVIN (B2)
Function
▪ component of two different coenzymes: flavin mononucleotide (FMN) and flavin
adenine dinucleotide (FAD) concerned with hydrogen transfer
Deficiency Symptoms
▪ Poultry: curled-toe paralysis
▪ Laying hens: poor egg production and low hatchability
▪ Swine: stunted growth, crooked and stiff legs, thickened skin, skin eruptions with
exudates and lactation failure
Figure 41. Curled-toe paralysis

Sources
▪ Adequately found in whole milk, skim milk, whey, green forages, liver, yeasts, meat
and bone meal, milk
3) PYRIDOXINE (B6)
Function
▪ As a coenzyme involved in protein and nitrogen metabolism
Deficiency Symptom
▪ Most common signs involve the nervous system. Convulsion is observed in all
species
Sources
▪ Cereal grains, milling by- products, yeast
▪ Milk and milk by-products, egg yolk
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4) CYANOCOBALAMIN (B12)
➢ It contains Co and P in a 1:1 molar ratio
Function
▪ For normal maturation of erythrocytes, metabolism of fatty acids,
▪ As coenzyme in several important enzyme systems
Source
▪ Does not occur in plants
▪ Primary source is microorganisms; synthesized by a wide range of bacteria
▪ Skim milk, meat meal. Liver, kidney, egg yolk
Deficiency Symptom
▪ General : Growth failure
Poultry
 Perosis or slipped tendon (with inadequate choline, deficiency symptom can
be prevented either by B12 or choline supplementation.
Figure 42. Slipped tendon in chicken

Swine
Baby Pigs
 Rough hair coat
 Anemia
Sow
 High incidence of abortion
 Small litters
 Abnormal fetuses
Ruminants
 Can be induced by feeding a Co-deficient diet; Co being a constituent of B12.
Without Co, B12 cannot be synthesized. The signs include reduced appetite,
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emaciation, anemia, fatty liver, birth of weak young and reduced milk
production.
5) NIACIN (Nicotinic acid)

Functions
▪ Acts as an active group of different coenzymes related to citric acid cycle
(Nicotinamide Adenine Dinucleotide, NAD and Nicotinamide Adenine Dinucloetide
Phosphate, NADP )
Deficiency
▪ Human: pellagra, characterized by red tongue, ulcer of the mouth, dermatitis, loss of
appetite and nausea
▪ Poultry: black tongue, like in dogs; dermatitis of feet and skin; poor feathering
▪ Swine: diarrhea, vomiting, pellagra and anemia
Sources
▪ Meat and fish meal – rich source
▪ Cereals by-products, except corn
▪ If animals are deprived of niacin, the metabolic requirement can be met by
conversion of tryptophan to niacin.
6) PANTOTHENIC ACID
Functions
▪ Important in energy metabolism: as a component of Co enzyme A
▪ Plays an important role in the synthesis of steroids such as cholesterol
Deficiency
Poultry
 Dermatitis, characterized by postules and scabs around the eyes, mouth
corners and feet; eyelids may become granular and may stick together
 Poor hatchability
 Low egg production
Swine
 Goose- stepping gait, an abnormal gait, due to nerve degeneration.
 Uncoordinated movement
 Thin hair
 Impaired sow productivity
Sources
▪ Cane molasses
▪ Rice beans
▪ Green forage
7) FOLIC ACID/FOLACIN
Functions
▪ formation of amino acid and nucleic acids
▪ Functions in the interconversion of serine and glycine
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Deficiency
▪ Anemia
▪ Leucopenia – decreased number of white blood cells
▪ Thrombocytopenia – low platelet count
Sources
▪ Extracted soybean meal, fish meal, dark leafy vegetables, liver, kidney, muscle, dairy
products
8) BIOTIN
➢ Formerly known as Vitamin H or coenzyme R
Functions
▪ Necessary for gluconeogenesis and fatty acid synthesis
▪ Fat metabolism
Deficiency
▪ In young pigs, alopecia, seborrheic skin lesions, hind leg spasticity and cracked
hooves
▪ In chicks and poults, dermatitis and perosis are chief signs, which are aggravated
when Mg, choline, pantothenic acid and folic acid are deficient. Any of these
substances can prevent perosis.
Sources
▪ Vegetables, yeast, mushrooms, liver, kidney, meat, egg yolk, milk
9) CHOLINE
Functions
▪ Essential components of cell membranes and lipoproteins
▪ Prevents accumulation of fat
Deficiency
▪ Fatty liver syndrome (accumulation of lipids in the liver)
▪ Perosis in chicks
▪ In swine, choline deficiency causes an abnormal gait in growing pigs and
reproductive failures in adult females
10) ASCORBIC ACID (VITAMIN C)

➢ Vitamin needed only by humans, monkey and guinea pigs and bats
Functions
▪ Maintenance of the integrity of cells and immune system
▪ Acts as an oxidation-reduction system in cellular oxidation process
Deficiency
▪ Scurvy or swollen, bleeding and ulcerated gums
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▪ Loosening of the teeth

▪ Weak bones
▪ Fragility of the capillaries with resulting hemorrhages throughout the body
Humans, unlike cats and dogs, are unable to biosythesize their own vitamin C.
Human cells cannot perform the crucial last step of vitamin C biosynthesis, the
conversion of l-gulono-g-lactone into ascorbic acid, which is catalysed by the
enzyme gulonolactone oxidase. The gene that codes for gulonolactone oxidase
is actually present in humans, but is not active due to the accumulation of
several mutations that turned it into a non-functional pseudogene.
Gorillas, chimps, orangutans, and some monkeys have this inborn genetic
flaw.
F. MINERALS
▪ Inorganic substances, which are required in minute amounts.
▪ Do not provide energy.
6.1 Classification
➢ Based on the amount needed in the diet:
a. Macrominerals include Na, Cl, Ca, P, Mg, K, and S - required in higher quantities
in the diet (> 0.01% milligrams or micrograms)
b. Microminerals include Fe, I, Co, Cu, Fl, Mn, Mo, Se, and Zn – required in trace
amounts (< 0.01% mg or mcg)
6.2. General Functions

▪ In tissues growth and repair.
▪ As structural materials (skeleton), teeth and hemoglobin.
▪ As body regulators
▪ As component of vitamins, enzymes, hormones.
▪ In milk and egg production
General Defficiency Symptoms

▪ General weakness
▪ Loss of appetite
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Table 15. General functions, sources and deficiency symptoms of some minerals in dome stic
animals
BASIC FUNCTIONS DEFICIENCY SYMPTOMS SOURCES
Macrominerals:
▪ 99% of all the Ca in ▪ Rickets in young (joints
1. CALCIUM the body are found in become enlarged, bones Milk, legume roughages,
bones and teeth. become soft & deformed) grass roughage from Ca-
▪ The other 1% is found rich soils, fish meal meat &
Inhibits the in cellular fluids that ▪ Osteomalacia or bone meal, meat & bone
absorption of Zinc
serves as co-factor in Osteoporosis in adult byproducts, limestone,
blood clotting; nerve (bones become porous & DCP, bone flour.
and muscle function & weak)
acid-base balance
▪ Milk and egg ▪ Milk fever
production ▪ Structural/bone deformities
and soft-shelled eggs
✓ Severe Ca deficiency may produce hypocalcaemia that results in tetany and convulsion. Ca tetany is
related to the requirement of Ca in normal transmission of nerve impulses and in muscle contraction.
Death from failure in normal heart contractions may occur. Ca is needed in association with K and Na for
normal heart muscle contractions.
✓ The classical example of tetany is Milk Fever or Parturient paresis syndrome in dairy cattle. This condition
occurs usually in early lactation, during the period of large drains on body reserves for milk production.
▪ 80% of phosphorus in ▪ Rickets in young and

2. the body is found in Osteomalacia or Steamed bonemeal,
PHOSPHORUS bones and teeth osteoporosis in adult Deflourinated phosphate,
animals Dicalcium Phosphate, same
▪ Component of protein sources listed in Ca.
in soft tissues ▪ Lowered milk
production; low blood P
▪ milk and egg and general
production unthriftiness.
various metabolic
processes (i.e. as a
component of ATP)
▪ Necessary for many ▪ Magnesium tetany/

3. enzyme systems Grass tetany/ grass
staggers/ wheat
MAGNESIUM Most cattle and sheep feeds
▪ Plays a role in CHO poisoning characterized
metabolism by hyper -irritability of MgSO4, and MgO.
the neuromuscular
Necessary for the proper system producing hyper
functioning of the excitability,
nervous system. incoordination &
frequently death.
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DEFICIENCY
BASIC FUNCTIONS SOURCES
SYMPTOMS
4. ▪ These three minerals ▪ Stiffness and emaciation ▪ Roughages are better

POTASSIUM are electrolytes and
▪ Decreased feed sources than grains.
help in creating an
consumption
ionic balance and in
5. SODIUM keeping cells alive.
▪ Lowered feed efficiency
▪ Maintains acid-base
balance (pH ▪ Slow growth
6. CHLORINE maintenance in the
blood and tissue), cell
membrane signal
transductions, and
osmotic pressure in
the cell.
✓ Potassium (K+) is the

major cation found
inside the cells
(intracellular fluid).
• Potassium balance is
important for the
normal functioning of
the heart muscle.
✓ Sodium (Na+) is the

major cation in the
extracellular & blood.
• Sodium is also
required for muscle
contraction and
nerve impulse
transmission. Sodium
is included in animal
diets as sodium
chloride (NaCl).
✓ Chlorine/Chloride is the
negatively charged
anion that counter-
balance the role of
positively charged
cations (K and Na).
• Necessary for the
formation of
hydrochloric acid
(HCL) needed for the
formation of gastric
juices for digestion.
• Supplied through
NaCl in the animal
diet.
▪ Structural component
of skin, hair, wool, ▪ Deficiency is unlikely ▪ All feed that contain S-
7. SULFUR feather, cartilage, and under ordinary containing amino acids.
connective tissue. conditions. General
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NVSU-FR-ICD-05-00 (081220)
IM No.: AS 1- 1st SEM-2023-2024
unthrifty conditions and

▪ Component of amino poor performance.
acids such as cystine &
methionine & vitamins
such as biotin &
thiamine
▪ Formation of various
body compounds
Micro/Trace Minerals:
▪ Anemia
▪ Necessary for ▪ Labored breathing (“the Ferrous sulfate, different
1. IRON hemoglobin formation thumps”) commercial iron preparation
& other enzymes for O2 ▪ Listlessness, pale eyelid,
transport and ears & nose ✓ Toxicity cause diarrhea,
utilization ▪ Growth retardation metabolic acidosis & death
▪ Goiter (enlargement of
▪ Production of T3 and T4 the thyroid gland) ▪ Iodized salt
by the thyroid gland ▪ Death or weakness at
2. IODINE birth
▪ Hairlessness at birth
▪ Smaller eggs.
▪ Anemia & emaciation

▪ Component of Vitamin ▪ Decreased synthesis of ▪ Trace-mineralized salt
3. COBALT B12 molecule Vit B12 in the rumen supplement.
▪ In the rumen synthesis ▪ Decreased fertility
of Vit. B12 ▪ Decreased milk and
wool
production
▪ In iron absorption ▪ Anemia

▪ Hemoglobin formation ▪ Bleaching of hair in
4. COPPER ▪ Synthesis of keratin for cattle, Trace-mineralized salt
hair and wool and in ▪ Abnormal wool growth, supplement
various enzyme ▪ Abnormal bone ✓ Toxicity cause
systems metabolism, destruction of RBC
▪ Muscular incoordination (hemolysis), reddish
urine, liver damage
causing death.
✓ Sheep is sensitive to
Cu toxicity.
▪ Reduces dental carries ▪ Excessive dental carries ▪ Drinking water usually
5. FLOURINE and retards observed mostly in contain sufficient Fl.
osteoporosis in adult children
animals.
▪ In enzyme systems ▪ Delayed estrus,

influencing estrus, reduced ovulation, ▪ Common feedstuffs contain
sufficient amounts.
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NVSU-FR-ICD-05-00 (081220)
IM No.: AS 1- 1st SEM-2023-2024
6. ovulation, fetal reduced fertility,

MANGANESE development, udder abortions ▪ Trace-mineralized salt
dev’t, ▪ Skeletal abnormalities supplement.
▪ Milk prod’n, growth & crooked legs
▪ Skeletal development. ▪ “knuckling over” in
calves,
▪ Perosis (slipped
tendon) in poultry.
▪ Component of enzyme ✓ Toxicity inhibits Cu

7. xanthine oxidase – absorption thus causing Cu
MOLYBDENUM esp. important to deficiency
poultry for uric acid
formation.
▪ Stimulates action of
rumen organism.
▪ Antioxidant as ▪ Nutritional muscular

8. SELENIUM component of dystrophy (White The legal level is not more
glutathione peroxidase, muscle disease) than 0.3 ppm of selenium in
functions to destroy toxic ▪ Retained placenta in complete feeds or not to
peroxides in tissues swine exceed 3 mg/hd/day.
▪ Along with Vit.E., ▪ Heart failure; paralysis
maintains normal cell ▪ Low fertility
functions & membrane ▪ Liver necrosis,
health. pancreatic fibrosis in
chicks.
▪ Prevent parakeratosis, ▪ Parakeratosis,

▪ promotes growth and characterized by scaly,
9. ZINC wound healing cracked skin. ZnCO3 or ZnSO4
▪ Related to hair and wool ▪ Skin, hair, feather
growth and health. related problems
▪ Slow wound healing,
▪ Impaired testicular
function.
▪ Important in glucose
10. CHROMIUM metabolism and
absorption
▪ Reduce carcass fat in
swine
▪ Enhance immunity and
reduce respiratory
disease in cattle.
Page | 110
NVSU-FR-ICD-05-00 (081220)

Chapter 3 - Nutrition

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Chapter 3 - Nutrition

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Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

I. CHAPTER TITLE: 3. ANIMAL NUTRITION

III. LESSON OVERVIEW

IV. DESIRED LEARNING OUTCOMES:

TOPIC 1. CLASSES OF NUTRIENTS, FUNCTIONS AND

_____ 1. This vitamin is needed only by human and monkeys.

_____ 3. Vitamin B12

_____ 4. Which is not a general sign of B-vitamin deficiency?

_____ 5. Organic matter of feeds includes.

Animal nutrition is an applied science that encompasses the principles of other

c. Medium of transport of nutrients, waste products, hormones, gases and other

A.3. Effects of Water Deprivation

A.4. Water Requirement

▪ High temperature is the major factor causing increased water consumption

A.5. Homeostatic Mechanisms Maintaining Water Balance in the Animal’s Body:

Table 13. Water requirements for the different species of animals

Beef cattle 22.00 – 66.00

Dairy cattle 38.00 -110.00

Sheep & goats 4.00 – 15.00

Horse 30.00 – 45.00

Swine 11.00 – 19.00

Chicken 0.20 – 0.40

Turkey 0.40 - 0.60

1. Monosaccharides (simple sugars)

b. Hexoses (6-C sugars) (C6 H12 O6)

2. Disaccharides (C12 H22 O11)

C. FATS (LIPIDS OR ETHER EXTRACTS)

C.1. Nature/ Composition

C.5. Location and Natural Sources of Fat

D.1 Nature/ Composition

1. Simple (Globular) proteins – naturally occurring proteins

3. Conjugated proteins – simple proteins combined with non-protein substances.

D.4. Types of Protein

D.6. Amino Acids

A. Fat Soluble Vitamins - Vitamins A, D, E, K

B. Water Soluble Vitamins - VitaminS B1 (Thiamine), B2 (Riboflavin), B6

Table 14. Comparison of fat soluble and water soluble vitamins

1. Chemical composition C, H, O C, H, O, + either N, S, Co

E.3. General Deficiency Symptom

E.4. General Functions

E.1. Fat – Soluble Vitamins:

1) VITAMIN A. (Retinol or alcohol form; retinal or aldehyde CAROTENOIDS

▪ Liver is the richest source of Vit. A.

2). VITAMIN D or Calciferol (D2 or ergocalciferol

✓ D2 can be converted to D3.

✓ Cholesterol under the skin is

Figure 38. Conversion of Vitamin D to its active form,

 Encephalomalacia or crazy chicks

Deficiency and Signs

Vitamin K Antagonists (can cause Vitamin K to deficiency)

E.2. Water – soluble Vitamins:

Figure 39. Absorption of water-soluble vitamins

1) THIAMINE (B1 – (as it is the first vitamin identified)

▪ In chicks, polyneuritis, characterized by the retraction of the head

Figure 40. Polyneurities in chicks

Figure 41. Curled-toe paralysis

Figure 42. Slipped tendon in chicken

5) NIACIN (Nicotinic acid)

10) ASCORBIC ACID (VITAMIN C)

▪ Loosening of the teeth

6.2. General Functions

General Defficiency Symptoms