ANSC 2020 Feeds and Feeding
This course introduces students to the basic concepts of animal nutrition, feeding, and the usage of various feedstuffs to meet livestock nutritional objectives. Students study gastrointestinal tract anatomy and physiology of common livestock species, and nutritional requirements during the various phases of livestock production. The course explores nutritional classification and characteristics of various feedstuffs, digestibility, nutrient analysis, and the role nutrients perform in the diet of livestock species. Calculations of least cost feeding rations are completed both manually and using computerized ration balancing software. (3 lect., 2 lab)
Major Topics
- Classes of nutrients and their role in the diet of livestock species
- Gastrointestinal tract anatomy and physiology of common livestock species
- Nutritional requirements during the various phases of livestock production
- Nutritional classification and characteristics of various feedstuffs
- Management of livestock feeding to meet nutritional objectives
- Manual and computerized ration balancing
- Digestibility and nutrient analysis of feedstuffs
- Least cost feeding rations
Outcomes
In order to successfully complete this course, the student will:
1. Describe the role of water, carbohydrates, lipids, protein, minerals and vitamins in the diets of common livestock species.
2. Describe the anatomical and physiological differences and similarities of the gastrointestinal tracts of livestock species and relate this to differences in nutritional requirements and feeding practices.
3. Correlate nutritional requirements of various species to their productive status (maintenance, growth, reproduction, and lactation).
4. Classify and identify feeds based on visual appraisal and feed composition tables.
5. Identify the important components of the metabolizable protein system and the net energy system.
6. Formulate and balance rations manually using NRC Nutrient Requirements for various livestock species.
7. Develop rations using computer ration balancing software and determine "least cost rations" based on regionally available feedstuffs.
8. Perform a laboratory feed analysis on samples obtained from the field.
Other Information
Any information placed here must be adhered to by all instructors:
For textbook information, contact the Agriculture/Range Management Instructor.