ANSC 2020 Feeds and Feeding
This course introduces the student to the basic concepts of animal nutrition, feeding, and the usage of various feedstuffs to meet livestock nutritional objectives. The student will 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 manually and by 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.
3. Correlate nutritional requirements of various species to their productive status (maintenance, growth, reproduction, and lactation).
4. Classify feeds based on visual appraisal and feed composition tables.
5. Identify the important components of the metabolizable protein and the net energy systems.
6. Balance feed rations manually using nutrient requirements for various livestock species.
7. Analyze 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.