Fundamentals of Animal Nutrition

The textbook "Fundamentals of Animal Nutrition" was written in accordance with the program for
teaching animal engineering students. It can also be used by students from others
specialties related to animal husbandry. The textbook is a valuable aid for
all specialists who wish to improve their qualifications and learn about the latest developments
in the field of animal nutrition.
The first part of the book describes nutrients and their absorption by animals,
as well as methods for measuring the nutritional value of forages. They are briefly explained
the ways of determining the norms for complete feeding of animals in accordance with
their productivity.

In the second part, a detailed description of the feeds and the numerous ones is made
food additives used to improve nutrients. They have been reviewed
the technologies for the production of high-quality fodder and their proper use in
the rations of certain species and categories of animals.
The material was created with the latest advances in the science of agricultural nutrition
animals and in related scientific fields.

Contents:
1. Subject of the science of nutrition and a brief history of its development
I Part. Nutrients and their role
2. Chemical composition of plant and animal products
2.1. Weende-method
2.1.1. Water
2.1.2. Mineral substances
2.1.3. Raw protein
2.1.4. Raw fats
2.1.5. Crude fiber
2.1.6. Non-Zero Extractive Substances (BEV)
2.2. Inaccuracies of the Veende method and Van Soost analysis
2.3. Other methods of separating carbohydrates
2.4. Spectroscopy in the infrared region
2.5. Determination of energy value
2.6. Determination of amino acid composition
2.7. Atomic Absorption Spectrometry (AAS)
2.8. Gas-liquid chromatography (GTL)
2.9. Automatic analyzers
2.10. Nuclear Magnetic Resonance (NMRS)
3. Carbohydrates
3.1. Sugars
3.1.1. Monosaccharides
3.1.2. Derivatives of monosaccharides
3.2. Oligosaccharides
3.2.1. Disaccharides
3.2.2. Tri- and tetrasaccharides
3.3. Polysaccharides (glycans)
3.3.1. Homoglycans
3.3.2. Heterolycans
3.4. Complex carbohydrates and accompanying substances
3.5. Carbohydrate requirements of animals
3.5.1. Monogastric animals
3.5.2. Polygastric animals
4. Protein
4.1. Proteins
4.1.1. overview
4.1.2. Amino acids
4.2. Nucleic acids
4.3. Other nitrogenous non-protein substances
4.4. Animal requirements for protein quality
4.4.1. Monogamous animals
4.4.2. Polygastric animals
5. Lipids
5.1. Classification of the lipids
5.2. Composition of lipids

5.2.1. True fats
5.2.2. Glycolipids
5.2.3. Phosphatides
5.2.4. Steroids
5.2.5. Terpenes
5.2.6. Waxes
5.2.7. Prostaglandins
5.3. Properties of lipids
5.4. Importance of fats in the nutrition of farm animals
5.4.1. Fat as a source of essential fatty acids
5.4.2. Fat as a source of energy
5.4.3. Other specific effects of the amount and proportion of fat
acids in food
6. Mineral substances
6.1. Functions of mineral substances
6.2. Acid-base balance (electrolyte balance)
6.3. Macronutrients
6.3.1. Calcium
6.3.2. Phosphorus
6.3.3. Potassium
6.3.4. Sodium
6.3.5. Chlorine
6.3.6. Sulphur
6.3.7. Magnesium
6.4. Trace elements
6.4.1. Iron
6.4.2. Med
6.4.3. Zinc
6.4.4. Manganese
6.4.5. Cobalt
6.4.6. Iodine
6.4.7. Selenium
6.4.8. Molybdenum
6.4.9. Fluorine
6.4.10. Chromium, nickel, vanadium, silicon, tin, arsenic
6.4.11. Meeting the needs of animals from trace elements
7. Vitamins
7.1. Fat soluble vitamins
7.1.1. Vitamin A
7.1.2. Vitamin D
7.1.3. Vitamin E
7.1.4. Vitamin K
7.2. Water soluble vitamins
7.2.1. Thiamine (vitamin B1)
7.2.2. Riboflavin (vitamin B2)
7.2.3. Niacin (vitamin pp, vitamin B3)
7.2.4. Pantothenic acid (vitamin B5)
7.2.5. Pyridoxine (vitamin B6)

7.2.6. Biotin (Vitamin H)
7.2.7. Folic acid (pteroylgutamic acid, vitamin B c )
7.2.8. Choline
7.2.9. Vitamin B12
7.2.10. Vitamin C
7.3. Vitamin-like substances
7.4. Unidentified growth factors
Part II. Digestibility and utilization of nutrients and energy of
organism
8. Feed digestibility
8.1. Methods for determining digestibility
8.1.1. A direct classic experience
8.1.2. A differentiated classical experience
8.1.3. Indicator method
8.1.4. Laboratory methods
8.1.5. In sacco method
8.1.6. Determining the digestibility of individual sectors of the digestive system
channel
8.1.7. Determination of true digestibility in the small intestine by infusion
8.1.8. Determination of true digestibility in the small intestine by mobile
bags

8.2. Visible and real digestibility
8.3. Interaction of feeds in digestion
8.4. Factors Affecting Digestibility
8.5. Access to mineral substances
9. Energy content of feed and its use by animals
9.1. Gross energy
9.2. Digestible energy
9.3. Exchange energy
9.4. Feed heat increment
9.5. Net energy
9.6. Determination of heat increment and net energy
9.7. Methods for determining the heat production of animals
9.7.1. Direct calorimetry
9.7.2. Indirect calorimetry of respiratory gas exchange
9.8. Methods for determining energy retention
9.8.1. Nitrogen and carbon balance
9.8.2. Comparative slaughter method
9.8.3. Other methods
9.9. Comparison of certain methods for calorimetric studies
10. Energy nutrition of feed
10.1. Feed units for milk and feed units for growth
10.1.1. Basic Principles
10.1.2. Milk feed units
10.1.3. Feed units for growth
10.2. Evaluation of the energy nutritional value of forages for non-ruminant animals
(pigs, birds, horses)
10.2.1. A pig

10.2.2. Birds
10.2.3. Horses
10.3. Determination of the energy digestibility of forages in practical
condition
10.4. Future development of energy systems
11. Protein nutritional value of feed
11.1. Raw protein
11.2. Pure proteins
11.3. Digestible protein
11.4. Integral methods for the determination of protein quality for non-food animals
animals
11.4.1. Biological methods for determining protein quality
11.4.2. Chemical methods for determining protein quality
11.5. Additive methods for determining protein quality for non-ruminants
animals
11.5.1. Biological methods for determining the digestibility and availability of
the amino acids
11.5.2. Microbiological methods for determining the availability of amino acids
11.5.3. Chemical methods for the determination of available lysine
11.5.4. Ideal digestibility of amino acids
11.6. Concept of the ideal protein
11.7. Evaluation of protein nutritive value of forage horses
11.8. Protein nutritional value of forages for ruminants
11.8.1. Forage protein degradation in the rumen
11.8.2. Microbial protein synthesis in the foregut
11.8.3. Evaluation of protein digestibility of forages by protein
intestinal digestibility and rumen protein balance
Part III. Energy and nutrient requirements of animals.
Feed consumption

12. Nutritional norms
12.1. Definition and essence
12.2. Historical development
12.3. Methods for determining norms
12.3.1. Determining the needs common to all functions
12.3.2. Factorial method
12.4. Rations of pure nutrients
13. Norms for individual functions
13.1. Sustaining life
13.1.1. Determination of energy to support life by basic exchange
13.1.2. Determination of life-sustaining energy by balance trials
13.1.3. Determination of energy to sustain life through scientific and economic
operations
13.1.4. Determining protein requirements for life support by
endogenous nitrogen losses
13.1.5. Determining protein requirements for life support by
nitrogen balance
13.1.6. Determining protein requirements for life support in
scientific and economic experiments

13.2. Growth and fattening
13.2.1. Energy
13.2.2. Protein
13.2.3. Macronutrients
13.3. Reproduction
13.3.1. Male breeding animals
13.3.2. Female breeding stock
13.3.3. Pregnancy
13.4. Lactation
13.4.1. Energy
13.4.2. Protein
13.4.3. Minerals and vitamins
13.5. Egg productivity
13.5.1. Energy
13.5.2. Protein and amino acids
13.5.3. Minerals and vitamins
13.6. Wave growth
13.6.1. Energy
13.6.2. Protein
13.6.3. Mineral substances
13.7. Work
13.7.1. Energy
13.7.2. Protein, minerals and vitamins
14. Feed consumption
14.1. Internal factors
14.1.1. Livestock, condition and health status
14.1.2. Productivity
14.1.3. Others internal factors
14.2. External factors
14.2.1. Chemical composition of feed
14.2.2. Energy concentration
14.2.3. Physical form of feed
14.2.4. Diet
14.2.5. Temperature and humidity of the environment
14.2.6. Other factors
14.3. Peculiarities in different types of animals
Part IV. Classification of feed functions and feed additives
15. Classification of feed
15.1. Grouping of feeds according to different characteristics
15.2. Classification by one criterion
15.3. Complex classification and coding of feed
15.4. Adopted textbook classification
16. Green fodder and pastures
16.1. Significance and characteristics of watered fodder
16.2. Green fodder crops
16.2.1. Bean cultures
16.2.2. Mixed forage crops
16.2.3. Other green fodder

16.3. Pastures. Meaning and usage
16.3.1. Importance and features of pastures
16.3.2. Use of pastures
16.3.3. Grazing precautions
17. Hay
17.1. Factors affecting water evaporation
17.2. Time to mow
17.3. Drying
17.4. Technologies for harvesting hay
17.5. Hay storage
17.6. Nutrient losses during hay preparation and storage
17.7. Nutritional and dietary properties of hay
17.7.1. Dietary qualities
17.7.2. Nutritional value of hay
17.7.3. Characteristics of different types of hay
17.8. Summary of Hay Making and Feeding
18. Dehydrated fodder
18.1. Dehydrated alfalfa
18.2. Dehydration of other moist feeds
19. Silages
19.1. Silage exercises
19.1.1. Lack of oxygen
19.1.2. Appropriate humidity
19.1.3. Sufficiently low pH
19.1.4. Low temperature
19.1.5. Additives to improve fermentation and stability stability
of silage when feeding
19.1.6. Phases of the silage process
19.2. Silage bearing
19.3. Cutting the raw material
19.4. Silage filling rate and silage compaction
19.5. Covering the silage
19.6. Removing the silage
19.7. Silage losses
19.8. Fermentation quality assessment
19.8.1. Under production conditions
19.8.2. In laboratory studies of silage
19.9. Peculiarities of silage and nutritional qualities of different silages
19.9.1. Corn silage
19.9.2. Maize silage
19.9.3. Alfalfa silage and haylage
19.9.4. Grass silage
19.9.5. Small grain cereal silage
19.9.6. Sorghum silage
19.9.7. Other silages
20. Waste roughage
20.1. Forage qualities
20.2. Chopping, grinding and mixing

20.3. Granulation and briquetting
20.4. Chemical treatment
20.4.1. Silage with the addition of ammonia or urea
20.4.2. Ammonia treatment of straw or corn cobs
20.5. Use of waste roughage in feeding animals
21. Belly-, tuber- and succulent fruits
21.1. Root crops
21.2. Tubers
21.3. Succulents
22. Cereal fodder
22.1. Cereal grain feed
22.2. Legume grain feed
22.3. Seeds and fruits
22.4. Roe fodder processing
23. By-products of the food industry
23.1. By-products of grain production, milling industry and
the rice fields
23.1.1. Dropouts
23.1.2. Bran
23.1.3. Germs
23.2. By-products of the oil industry
23.2.1. Sunflower meal
23.2.2. Soy meal
23.2.3. Peanut meal
23.2.4. Cotton meal
23.2.5. Rapeseed meal
23.2.6. Flax meal
23.2.7. Other meal
23.3. Waste from the sugar industry
23.3.1. Beetroot slices
23.3.2. Molasses
23.4. Waste from brewing
23.5. Waste from distillery and winemaking
23.6. Waste from starch and pectin production
23.7. Waste from the canning industry
23.7.1. Fruit waste
23.7.2. Vegetable waste
23.8. Waste from the production of essential oils
24. Foods of animal origin
24.1. Milk and milk products
24.2. Fishmeal and other marine products
25. Other feeds
25.1. Microbial protein foods
25.1.1. Feed yeast
25.1.2. A bacterial protein
25.2. Forage fats
25.2.1. Animal fats
25.2.2. Vegetable fats

25.2.3. Hydrolyzed fat
25.2.4. Phosphatide concentrates
25.2.5. Lipids from the refining of vegetable oils
25.2.6. Quality indicators of feed oils
26. Minerals and products obtained from them
27. Feed additives
27.1. Technological additions
27.1.1. Preservatives
27.1.2. Antioxidants
27.1.3. Emulsifiers
27.1.3.1. Synthetic emulsifiers
27.1.3.2. Natural emulsifiers
27.1.4. Substances to reduce feed contamination with mycotoxins
27.1.4.1. Inhibitory molds
27.1.4.2. Absorbents of toxins
27.2. Sensory additives
27.2.1. Dyes
27.2.1.1. Synthetic pigments
27.2.1.2. Natural pigments
27.2.2. Flavoring substances
27.3. Food additives
27.3.1. Vitamins, provitamins and chemically well-defined substances which
have a similar effect
27.3.2. Mixtures of micro-concentration elements
27.3.3. Amino acids, their salts and analogs
27.3.4. Urea and its derivatives
27.3.4.1. Types of non-protein nitrogenous compounds
27.3.4.2. Factors influencing the use of
non-protein nitrogen compounds in microbial synthesis in ruminants
animals
27.3.4.3. Ways to use the non-protein nitrogenous compounds in
ruminant feeding

27.4. Zootechnical additives
27.4.1. Improvers, increasing the digestibility of food
27.4.1.1. Enzymes
27.4.1.1.1. Enzymes as feed additives
27.4.1.1.2. Requirements for enzymes added to feed
27.4.1.1.3. Effect of feed enzyme supplementation
27.4.1.1.4. Specific features in pigs and birds in relation

enzyme supplements

27.4.1.1.5. Non-starch polysaccharides and enzyme supplements
27.4.2. Probiotics
27.4.3. Oligosaccharides
27.5. Coccidiostats
28. Combined feeds
28.1. Raw materials for compound feed
28.2. Types of compound feed
28.3. Basic technological processes in the production of compound feed

28.4. Conditions of production of high-quality compound feed
28.5. Evaluation of compound feed
29. Literature