The document discusses energy partition in animals. It defines various terms related to energy such as gross energy, digestible energy, metabolizable energy, and net energy. Gross energy is the total energy in feed. Digestible energy is gross energy minus energy lost in feces. Metabolizable energy is digestible energy minus losses in urine and gases. Net energy is metabolizable energy minus heat produced during digestion and metabolism. The document also discusses energy requirements for maintenance and production. Providing too little or too much energy can impact growth and health of animals.
Unit- I, Lecture- 5 discusses measures of feed energy. It begins by outlining the objectives of imparting knowledge on partitioning of feed energy for livestock. It then defines various measures of feed energy from gross energy to net energy. Gross energy is the total energy in a feed. Digestible energy is gross energy minus energy lost in feces. Metabolizable energy is digestible energy minus losses in urine and gas. Net energy is metabolizable energy minus heat produced during digestion. The lecture provides details on how each form of energy is calculated and factors that can influence energy values.
1) The document discusses the partitioning of feed energy as it moves through an animal's digestive system. Gross energy is reduced to digestible, metabolizable, and net energy values as energy is lost through feces, urine, methane, and heat production.
2) Key factors that affect energy values include the composition of the feed, processing methods, animal species, and feeding level. Roughages have lower energy values than concentrates due to greater losses.
3) Several systems are used to evaluate and express the energy value of feeds, including total digestible nutrients (TDN), starch equivalents, gross energy, and net energy. Each system accounts for energy losses in different ways.
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
This document discusses the energy requirements and feeding practices for various poultry species. It begins by explaining that poultry rations are calculated based on metabolizable energy levels and that high energy cereal grains are the main energy sources. It then provides the metabolizable energy levels recommended for broiler starter, grower, and finisher rations. Subsequent sections provide information on the energy requirements and recommended feeding practices for laying hens, geese, ducks, turkeys, and Japanese quail.
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
This document provides an overview of poultry nutrition and feeding. It discusses the commercial poultry production industry and factors that influence feed costs such as disease control and genetic improvement. It describes the general steps in poultry diet formulation and common feed ingredients such as corn, soybean meal, fish meal, and supplemental vitamins and minerals. The document also outlines the nutritional needs and common diet types for different stages of growth in chickens, turkeys, and laying hens including starter, broiler, growing, and laying diets.
This document discusses precision feeding in dairy cattle. It defines precision feeding as meeting nutrient requirements with maximum precision to ensure efficient and safe production while minimizing environmental pollution. Precision feeding involves phase feeding, with different dietary formulations for early, mid, and late lactation. Key aspects of precision feeding discussed include improving nitrogen use efficiency, reducing methane emissions, and using additives to maintain rumen health and increase nutrient utilization.
Unit- I, Lecture- 5 discusses measures of feed energy. It begins by outlining the objectives of imparting knowledge on partitioning of feed energy for livestock. It then defines various measures of feed energy from gross energy to net energy. Gross energy is the total energy in a feed. Digestible energy is gross energy minus energy lost in feces. Metabolizable energy is digestible energy minus losses in urine and gas. Net energy is metabolizable energy minus heat produced during digestion. The lecture provides details on how each form of energy is calculated and factors that can influence energy values.
1) The document discusses the partitioning of feed energy as it moves through an animal's digestive system. Gross energy is reduced to digestible, metabolizable, and net energy values as energy is lost through feces, urine, methane, and heat production.
2) Key factors that affect energy values include the composition of the feed, processing methods, animal species, and feeding level. Roughages have lower energy values than concentrates due to greater losses.
3) Several systems are used to evaluate and express the energy value of feeds, including total digestible nutrients (TDN), starch equivalents, gross energy, and net energy. Each system accounts for energy losses in different ways.
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
This document discusses the energy requirements and feeding practices for various poultry species. It begins by explaining that poultry rations are calculated based on metabolizable energy levels and that high energy cereal grains are the main energy sources. It then provides the metabolizable energy levels recommended for broiler starter, grower, and finisher rations. Subsequent sections provide information on the energy requirements and recommended feeding practices for laying hens, geese, ducks, turkeys, and Japanese quail.
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
This document provides an overview of poultry nutrition and feeding. It discusses the commercial poultry production industry and factors that influence feed costs such as disease control and genetic improvement. It describes the general steps in poultry diet formulation and common feed ingredients such as corn, soybean meal, fish meal, and supplemental vitamins and minerals. The document also outlines the nutritional needs and common diet types for different stages of growth in chickens, turkeys, and laying hens including starter, broiler, growing, and laying diets.
This document discusses precision feeding in dairy cattle. It defines precision feeding as meeting nutrient requirements with maximum precision to ensure efficient and safe production while minimizing environmental pollution. Precision feeding involves phase feeding, with different dietary formulations for early, mid, and late lactation. Key aspects of precision feeding discussed include improving nitrogen use efficiency, reducing methane emissions, and using additives to maintain rumen health and increase nutrient utilization.
This document discusses poultry feeding, including facts to consider when formulating rations, nutrient requirements, and feeding practices for broilers and laying hens. Key points include that feed must contain all essential nutrients, requirements differ by age, and poultry depend on dietary sources of nutrients. Nutrient requirements discussed include energy, primarily from cereal grains and added fats; protein, using various plant and animal sources; and minerals like calcium, phosphorus, and salt. Vitamin supplementation is also generally required. Feeding practices for broilers involve starter, grower, and finisher rations, while laying hens have higher energy, protein, calcium and other nutrient needs to support egg production.
Heat stress negatively impacts dairy cows in several ways: it causes their body temperature to rise, reducing their feed intake and milk production. Studies show that heat stress can decrease milk yield by around 45%, with reduced feed intake only accounting for about half of the lost production. Pair-feeding trials indicate there are also direct metabolic effects of heat stress beyond just lower nutrient intake. Reducing heat stress can help minimize its economic impacts on dairy farms and the dairy industry.
This document discusses various methods for evaluating the protein quality of feeds for ruminants and non-ruminants. For ruminants, crude protein and digestible crude protein are commonly used measures. For non-ruminants, additional measures are needed since they cannot utilize non-protein nitrogen as effectively. These include true protein, protein efficiency ratio, biological value, net protein utilization, essential amino acid index, and biological assays of available amino acids. The quality depends on both digestibility and amino acid composition of the protein source. Non-enzymatic browning reactions like Maillard reaction can also reduce amino acid availability over time.
This document provides information on feeding management of sheep and goats. It discusses the importance of feed costs in livestock production. Key points include feeding schedules for kids from birth to weaning based on milk, creep feed, and forage intake. It also outlines nutrition requirements and feeding practices for does based on their stage of production such as dry, breeding, gestation and lactation. Different feeding systems for goats like tethering, intensive and extensive systems are also summarized.
The document discusses management strategies for dairy cattle during summer heat stress and drought conditions. It outlines the direct impacts of heat stress such as reduced feed intake, milk yield, and reproduction. Recommendations are given to prevent heat stress through cooling methods like misters, fans, and shade as well as enhancing natural heat loss through cooled water, wallowing, and shade. For drought, the summary focuses on feeding management through conservation, supplementation, and alternative forages as well as avoiding toxic plants.
The document discusses various methods used to evaluate the quality of feed proteins for different animal species. For monogastric animals like poultry and swine, measures discussed include digestible protein, protein efficiency ratio, biological value, net protein utilization, and standardized ileal digestibility. For ruminants, measures discussed are crude protein, digestible crude protein, true protein, protein equivalent, metabolizable protein, rumen degradable protein, and rumen undegradable protein. The document provides detailed descriptions and calculation methods for each of these protein quality evaluation measures.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
The document discusses non-protein nitrogen (NPN) compounds and their use in ruminant nutrition. It defines NPN as compounds that supply nitrogen other than in the form of protein, with urea being the most commonly used NPN compound. It explains that ruminants can metabolize dietary nitrogen into microbial protein in the rumen. NPN plays a role as an alternate nitrogen source for microbial protein synthesis. Guidelines are provided for supplemental NPN feeding, including gradual introduction and not exceeding 1% of the concentrate or 1/3 of total dietary protein. Potential toxicity from excess ammonia absorption is also discussed.
Nutritional factors affecting hatchability include the nutrition of breeding stock. Deficiencies or imbalances in protein, energy, fatty acids, vitamins, and minerals in the diets of breeding hens can negatively impact fertility, egg quality, and embryonic development, decreasing hatchability. Maintaining optimal ratios of nutrients is important, as excess or insufficient levels of certain nutrients can also reduce hatchability. Proper handling and storage of fertilized eggs further influences hatchability rates.
Feeding Dry Dairy Cows Lower Energy DietsDAIReXNET
Dr. Heather Dann presented this information for DAIReXNET. Learn about the importance of transition cow management, and how feeding lower-energy transition diets could benefit a herd. From monitoring intake to coordinating various diets, Dr. Dann offers insights into setting cows up for success in their next lactation. Available on YouTube at https://www.youtube.com/watch?v=ImX7bVlfdSo
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
This document discusses different forms of animal feed including mash, pellets, and crumbs. Mash is an unprocessed ground form that can lead to selective feeding and waste but is easier for digestion. Pellets are compressed and molded forms that pass through rollers. The pelletizing process involves conditioning with heat, moisture and pressure to gelatinize starches and reduce fines production. Factors like ingredient formulation, grind fineness, and conditioning impact pellet quality. Pellets have advantages like reduced waste and selective feeding but also higher costs and potential for reduced water consumption. Different animal types are commonly fed different forms like mash for leghorns and pellets for broilers after two weeks.
The document discusses feeding practices for livestock in India. It notes that feeding accounts for 70% of total livestock production costs. Major constraints to feeding include scarcity of quality feed resources and imbalanced feeding. The document recommends strategies like precision feeding, using protected nutrients like bypass protein and fat, area-specific mineral mixtures, feed processing techniques like silage and complete feed blocks. It provides feeding schedules and formulations for dairy cattle, poultry and laying hens. The document emphasizes adopting the right feeding strategies tailored to individual animal needs for economical and sustainable livestock production.
This document discusses feeding strategies for high-yielding dairy cows. It notes that milk is synthesized from nutrients absorbed from the bloodstream. High yielders are defined as cows producing over 20 kg/day or buffaloes over 15 kg/day. Feeding strategies for high yielders include providing extra rations of high-quality roughage and concentrates, gradually increasing concentrates, and maintaining 14% crude protein. Challenge feeding involves increasing concentrates before calving to prepare cows for high milk production. Minerals like calcium, phosphorus and magnesium are also important to meet requirements and prevent issues like milk fever. Buffers help maintain rumen pH for optimal fiber digestion and milk fat levels.
This document discusses the importance of balanced diets for optimizing animal production. It defines key terms like balanced diet and animal productivity. It explains that animals cannot synthesize minerals and must obtain them through diet, but feed and fodders alone do not provide all required minerals. The document outlines various nutrients needed in animal diets and how balanced rations are necessary to meet nutritional needs as sole feeding of one ingredient is insufficient. Balanced rations can lead to greater returns through improved health, fertility and productivity. The consequences of imbalanced feeding like reduced growth and milk production are also described.
This document discusses feed conservation, storage, and quality control. It covers objectives like understanding methods to determine nutrient composition of feeds. It describes how to properly collect and report on feed samples. Various preservation methods are outlined, including drying, salting, freezing and changing pH. Physical and sensory evaluation methods for hay and silage are also summarized. Key factors that influence hay quality like maturity, leafiness, color and odors are defined.
The document discusses transition cow management, which refers to the three weeks before and after calving. This is an important period as the cow's metabolism and nutrient demands dramatically increase. How the cow copes during this transition period will impact her performance for the rest of the lactation cycle. The document outlines the goals, stages, and feeding recommendations for transition cows. It emphasizes the importance of meeting calcium and energy demands through close-up rations with proper DCAD levels to minimize health issues in fresh cows.
Determination of energy value – physiological fuel valueSubha Rajamanickam
Energy is the ability to work - energy value of food is expressed in kilocalories - Determination of energy value of food - physiological value of food can be understand
Physiological energy value of Foods
In the bomb calorimeter, carbohydrates and fats are completely oxidized to Co2 and water. Protein is oxidized to Co2, water and nitrogen. Another important error in the use of bomb calorimeter for determining the calorific value of foods of vegetable origin is that the fibre present in foods is burnt and yields energy, while it is not utilized by human beings. But, in the utilization of carbohydrates, fats and proteins in the body, a certain percentage of the above nutrients is lost in digestion and the nitrogen in proteins is excreted mainly as urea which contains some energy value.
This document discusses poultry feeding, including facts to consider when formulating rations, nutrient requirements, and feeding practices for broilers and laying hens. Key points include that feed must contain all essential nutrients, requirements differ by age, and poultry depend on dietary sources of nutrients. Nutrient requirements discussed include energy, primarily from cereal grains and added fats; protein, using various plant and animal sources; and minerals like calcium, phosphorus, and salt. Vitamin supplementation is also generally required. Feeding practices for broilers involve starter, grower, and finisher rations, while laying hens have higher energy, protein, calcium and other nutrient needs to support egg production.
Heat stress negatively impacts dairy cows in several ways: it causes their body temperature to rise, reducing their feed intake and milk production. Studies show that heat stress can decrease milk yield by around 45%, with reduced feed intake only accounting for about half of the lost production. Pair-feeding trials indicate there are also direct metabolic effects of heat stress beyond just lower nutrient intake. Reducing heat stress can help minimize its economic impacts on dairy farms and the dairy industry.
This document discusses various methods for evaluating the protein quality of feeds for ruminants and non-ruminants. For ruminants, crude protein and digestible crude protein are commonly used measures. For non-ruminants, additional measures are needed since they cannot utilize non-protein nitrogen as effectively. These include true protein, protein efficiency ratio, biological value, net protein utilization, essential amino acid index, and biological assays of available amino acids. The quality depends on both digestibility and amino acid composition of the protein source. Non-enzymatic browning reactions like Maillard reaction can also reduce amino acid availability over time.
This document provides information on feeding management of sheep and goats. It discusses the importance of feed costs in livestock production. Key points include feeding schedules for kids from birth to weaning based on milk, creep feed, and forage intake. It also outlines nutrition requirements and feeding practices for does based on their stage of production such as dry, breeding, gestation and lactation. Different feeding systems for goats like tethering, intensive and extensive systems are also summarized.
The document discusses management strategies for dairy cattle during summer heat stress and drought conditions. It outlines the direct impacts of heat stress such as reduced feed intake, milk yield, and reproduction. Recommendations are given to prevent heat stress through cooling methods like misters, fans, and shade as well as enhancing natural heat loss through cooled water, wallowing, and shade. For drought, the summary focuses on feeding management through conservation, supplementation, and alternative forages as well as avoiding toxic plants.
The document discusses various methods used to evaluate the quality of feed proteins for different animal species. For monogastric animals like poultry and swine, measures discussed include digestible protein, protein efficiency ratio, biological value, net protein utilization, and standardized ileal digestibility. For ruminants, measures discussed are crude protein, digestible crude protein, true protein, protein equivalent, metabolizable protein, rumen degradable protein, and rumen undegradable protein. The document provides detailed descriptions and calculation methods for each of these protein quality evaluation measures.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
The document discusses non-protein nitrogen (NPN) compounds and their use in ruminant nutrition. It defines NPN as compounds that supply nitrogen other than in the form of protein, with urea being the most commonly used NPN compound. It explains that ruminants can metabolize dietary nitrogen into microbial protein in the rumen. NPN plays a role as an alternate nitrogen source for microbial protein synthesis. Guidelines are provided for supplemental NPN feeding, including gradual introduction and not exceeding 1% of the concentrate or 1/3 of total dietary protein. Potential toxicity from excess ammonia absorption is also discussed.
Nutritional factors affecting hatchability include the nutrition of breeding stock. Deficiencies or imbalances in protein, energy, fatty acids, vitamins, and minerals in the diets of breeding hens can negatively impact fertility, egg quality, and embryonic development, decreasing hatchability. Maintaining optimal ratios of nutrients is important, as excess or insufficient levels of certain nutrients can also reduce hatchability. Proper handling and storage of fertilized eggs further influences hatchability rates.
Feeding Dry Dairy Cows Lower Energy DietsDAIReXNET
Dr. Heather Dann presented this information for DAIReXNET. Learn about the importance of transition cow management, and how feeding lower-energy transition diets could benefit a herd. From monitoring intake to coordinating various diets, Dr. Dann offers insights into setting cows up for success in their next lactation. Available on YouTube at https://www.youtube.com/watch?v=ImX7bVlfdSo
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
This document discusses different forms of animal feed including mash, pellets, and crumbs. Mash is an unprocessed ground form that can lead to selective feeding and waste but is easier for digestion. Pellets are compressed and molded forms that pass through rollers. The pelletizing process involves conditioning with heat, moisture and pressure to gelatinize starches and reduce fines production. Factors like ingredient formulation, grind fineness, and conditioning impact pellet quality. Pellets have advantages like reduced waste and selective feeding but also higher costs and potential for reduced water consumption. Different animal types are commonly fed different forms like mash for leghorns and pellets for broilers after two weeks.
The document discusses feeding practices for livestock in India. It notes that feeding accounts for 70% of total livestock production costs. Major constraints to feeding include scarcity of quality feed resources and imbalanced feeding. The document recommends strategies like precision feeding, using protected nutrients like bypass protein and fat, area-specific mineral mixtures, feed processing techniques like silage and complete feed blocks. It provides feeding schedules and formulations for dairy cattle, poultry and laying hens. The document emphasizes adopting the right feeding strategies tailored to individual animal needs for economical and sustainable livestock production.
This document discusses feeding strategies for high-yielding dairy cows. It notes that milk is synthesized from nutrients absorbed from the bloodstream. High yielders are defined as cows producing over 20 kg/day or buffaloes over 15 kg/day. Feeding strategies for high yielders include providing extra rations of high-quality roughage and concentrates, gradually increasing concentrates, and maintaining 14% crude protein. Challenge feeding involves increasing concentrates before calving to prepare cows for high milk production. Minerals like calcium, phosphorus and magnesium are also important to meet requirements and prevent issues like milk fever. Buffers help maintain rumen pH for optimal fiber digestion and milk fat levels.
This document discusses the importance of balanced diets for optimizing animal production. It defines key terms like balanced diet and animal productivity. It explains that animals cannot synthesize minerals and must obtain them through diet, but feed and fodders alone do not provide all required minerals. The document outlines various nutrients needed in animal diets and how balanced rations are necessary to meet nutritional needs as sole feeding of one ingredient is insufficient. Balanced rations can lead to greater returns through improved health, fertility and productivity. The consequences of imbalanced feeding like reduced growth and milk production are also described.
This document discusses feed conservation, storage, and quality control. It covers objectives like understanding methods to determine nutrient composition of feeds. It describes how to properly collect and report on feed samples. Various preservation methods are outlined, including drying, salting, freezing and changing pH. Physical and sensory evaluation methods for hay and silage are also summarized. Key factors that influence hay quality like maturity, leafiness, color and odors are defined.
The document discusses transition cow management, which refers to the three weeks before and after calving. This is an important period as the cow's metabolism and nutrient demands dramatically increase. How the cow copes during this transition period will impact her performance for the rest of the lactation cycle. The document outlines the goals, stages, and feeding recommendations for transition cows. It emphasizes the importance of meeting calcium and energy demands through close-up rations with proper DCAD levels to minimize health issues in fresh cows.
Determination of energy value – physiological fuel valueSubha Rajamanickam
Energy is the ability to work - energy value of food is expressed in kilocalories - Determination of energy value of food - physiological value of food can be understand
Physiological energy value of Foods
In the bomb calorimeter, carbohydrates and fats are completely oxidized to Co2 and water. Protein is oxidized to Co2, water and nitrogen. Another important error in the use of bomb calorimeter for determining the calorific value of foods of vegetable origin is that the fibre present in foods is burnt and yields energy, while it is not utilized by human beings. But, in the utilization of carbohydrates, fats and proteins in the body, a certain percentage of the above nutrients is lost in digestion and the nitrogen in proteins is excreted mainly as urea which contains some energy value.
This document discusses various topics related to food energy and metabolism. It defines food and food energy, and explains that food provides nutrients that animals use through cellular respiration to produce energy. It then discusses several units and concepts used to measure food energy and metabolism, including calories, respiratory quotient, specific dynamic action, net protein utilization, basal metabolic rate, and body mass index.
The document discusses human energy and metabolism. It begins by explaining how the body uses food for energy production, tissue building and repair, and metabolic regulation. It then discusses different forms of energy, how the body stores and uses chemical energy from food, and techniques for measuring energy and expenditure, including calorimetry. Finally, it covers human energy systems and metabolism at rest and during exercise, factors influencing energy use and expenditure, and the relationship between energy systems and fatigue during exercise.
This document discusses nutrition and food energy. It begins by defining nutrition and food, explaining that food provides nutrients to support the body. It then discusses what nutrients are and some key nutrients like fats, proteins, vitamins and minerals. It explains that the body derives energy from food through cellular respiration. It discusses various units used to measure energy, such as calories and kilojoules. It also discusses concepts like respiratory quotient and basal metabolic rate. Overall, the document provides a high-level overview of nutrition, food energy, and some key nutritional concepts.
This document provides an overview of human energy needs and metabolism. It defines key terms like metabolism, reference man and woman, and energy. It describes the metabolic pathways of catabolism and anabolism. It explains how basal metabolic rate, thermogenesis, and physical activity determine total energy expenditure. Methods for measuring energy in foods and energy expenditure like direct and indirect calorimetry are summarized. The roles of carbohydrates, fats, and proteins as energy sources and their physiological fuel values are also outlined.
The document describes how a bomb calorimeter is used to measure the calorific value of foods by completely combusting food samples. It contains the key components of a bomb calorimeter including a bomb, stirrer, thermometer, and ignition box. Food samples are combusted in the bomb, releasing heat that increases the temperature of surrounding water. By measuring the temperature change, the energy released by the sample can be calculated using the formula provided. The document also discusses the physiological energy values of carbohydrates, fats, and proteins after accounting for energy losses during digestion and metabolism.
This document provides an overview of nutrition and diet therapy. It discusses the physiological value of food, metabolism, the energy yielding components of food (carbohydrates, proteins, and fats), and how to calculate caloric intake and expenditure. Key points covered include defining the calorie, basal metabolic rate, factors that affect metabolism, recommended dietary allowances, and calculating one's body mass index. The overall aim is to explain the value of food and how to determine food value, metabolic rate, and body mass index.
This document discusses methods for determining the energy and protein requirements of livestock for maintenance, growth, and milk production. It describes how basal/fasting metabolism can be measured to determine maintenance energy requirements. Short and long term feeding trials at maintenance levels and regression methods using varying feed intakes are also used. Protein requirements for maintenance are estimated via nitrogen balance trials, long term feeding trials, or using a factorial approach. Requirements for growth can be determined via nitrogen balance, feeding trials, or factorial calculations based on tissue energy and protein content. Milk production requirements are based on milk composition, yield, and conversion efficiency formulas.
This document discusses nutrition, diet, and energy requirements. It defines key units of energy like calories and explains how the caloric values of macronutrients are measured. Carbohydrates have 4 calories per gram, lipids have 9 calories per gram, and proteins have 4 calories per gram. Energy expenditure is influenced by factors like basal metabolic rate, specific dynamic action of food, and physical activity levels. The document provides calculations to determine recommended daily energy intake for Indian men and women based on their activity levels.
Nutrition and Diet discusses energy requirements and expenditure. It states that energy is required for biological activities and is provided by foods. The conventional unit of energy is the calorie, with one kilocalorie (kcal) equaling 1000 calories. Carbohydrates, lipids, and proteins provide energy, with calorific values of 4.1 kcal/gm, 9.3 kcal/gm, and 5.4 kcal/gm respectively. Basal metabolic rate accounts for the majority of daily energy expenditure and varies based on factors like age, sex, climate. Physical activity and specific dynamic action of foods also influence energy needs.
The document discusses various topics related to human energy, including:
- The body obtains energy from foods through carbohydrates, proteins, and fats which are broken down and used for fuel.
- The basal metabolic rate is the minimum amount of energy needed for vital functions at rest, and varies based on individual factors.
- Energy is required for physical activity beyond resting needs, and is obtained through breaking down foods and storing energy as ATP through metabolic processes in the body's cells.
This document discusses basal metabolic rate and factors that affect energy balance and weight. It defines basal metabolic rate as the minimum energy required to sustain vital functions at rest. Several factors can influence BMR, including age, height, body composition, and thyroid function. It also discusses specific dynamic action, the increase in metabolic rate due to digestion of food, and how physical activity levels impact total daily energy needs. Body mass index is presented as a common measure of weight status.
This document discusses human nutrition and provides information on various topics related to nutrition including:
- Nutrients are classified as macro or micronutrients and provide energy or regulate metabolism.
- Basal metabolic rate is the minimum energy needed to maintain life and varies based on factors like age, sex, and disease.
- Specific dynamic action is the extra heat produced when digesting and absorbing food.
- Daily energy requirements depend on basal needs plus additional needs based on physical activity level and life stage.
- Carbohydrates, proteins and fats provide calories and micronutrients supply necessary vitamins and minerals.
Bioenergetics describe the flow of energy and nutrients within a biological system in our example a fish or shrimp. It describes the biological process of utilisation and transformation of absorbed nutrients for energy, for own body synthesis. The feed, that is consumed, is transformed in the body, complex chemical compounds are broken down into simpler components - protein into amino acids, carbohydrates into glucose, lipids into fatty acids and with this process energy is released - which is used for maintenance, for renewing worn out tissue and building new tissue - for growth. The major organic compounds in feeds such as lipid, protein and carbohydrates are the sources of energy but they also supply the building material for growth.
Nutrient_requirement_method in animals.pptxPadmanabhanP6
This document discusses methods for assessing energy and protein requirements in livestock. It describes how maintenance requirements are determined by measuring basal or fasting metabolism rates. Minimum intake levels that prevent weight loss are also used. Energy requirements for growth are estimated using factorial calculations based on tissue formation rates and basal metabolism, or feeding trials. Protein requirements are estimated via nitrogen balance studies, feeding trials, or factorial methods considering maintenance needs, growth deposition, and metabolic losses.
Nutrient_requirement_method for livestock.pptxAmitSharma3227
This document discusses methods for assessing energy and protein requirements in livestock. It describes how maintenance requirements are determined by measuring basal or fasting metabolism rates. Minimum intake levels that prevent weight loss are also used. Energy requirements for growth are estimated using factorial calculations based on tissue formation rates and basal metabolism, or feeding trials. Protein requirements are estimated via nitrogen balance studies, feeding trials, or factorial methods considering maintenance needs, growth deposition, and metabolic losses.
Calories and calorific values are units used to measure the energy content of foods. A calorie is the amount of heat needed to raise 1 gram of water by 1°C, while a kilocalorie (kcal) is equal to 1000 calories. Fats have the highest calorific value at 9 kcal/gram, while proteins and carbohydrates are both 4 kcal/gram. Basal metabolic rate (BMR) is the minimum energy needed to sustain life at rest, and varies based on factors like surface area, sex, age, and disease states. Specific dynamic action refers to the extra calories expended when digesting and metabolizing foods. A balanced diet provides adequate nutrients from different food
Metabolism involves both catabolic and anabolic pathways. Catabolic pathways break down nutrients and release energy in the form of ATP, while anabolic pathways use this energy to synthesize more complex compounds. Metabolism determines how the body uses and transforms food, and includes both energy-releasing catabolic processes and energy-requiring anabolic biosynthetic pathways. Maintaining energy balance between energy intake from food and energy expenditure through basal metabolic rate and physical activity is important for weight maintenance.
Similar to Classification of energy related to poultry (20)
Compositions of iron-meteorite parent bodies constrainthe structure of the pr...Sérgio Sacani
Magmatic iron-meteorite parent bodies are the earliest planetesimals in the Solar System,and they preserve information about conditions and planet-forming processes in thesolar nebula. In this study, we include comprehensive elemental compositions andfractional-crystallization modeling for iron meteorites from the cores of five differenti-ated asteroids from the inner Solar System. Together with previous results of metalliccores from the outer Solar System, we conclude that asteroidal cores from the outerSolar System have smaller sizes, elevated siderophile-element abundances, and simplercrystallization processes than those from the inner Solar System. These differences arerelated to the formation locations of the parent asteroids because the solar protoplane-tary disk varied in redox conditions, elemental distributions, and dynamics at differentheliocentric distances. Using highly siderophile-element data from iron meteorites, wereconstruct the distribution of calcium-aluminum-rich inclusions (CAIs) across theprotoplanetary disk within the first million years of Solar-System history. CAIs, the firstsolids to condense in the Solar System, formed close to the Sun. They were, however,concentrated within the outer disk and depleted within the inner disk. Future modelsof the structure and evolution of the protoplanetary disk should account for this dis-tribution pattern of CAIs.
Evidence of Jet Activity from the Secondary Black Hole in the OJ 287 Binary S...Sérgio Sacani
Wereport the study of a huge optical intraday flare on 2021 November 12 at 2 a.m. UT in the blazar OJ287. In the binary black hole model, it is associated with an impact of the secondary black hole on the accretion disk of the primary. Our multifrequency observing campaign was set up to search for such a signature of the impact based on a prediction made 8 yr earlier. The first I-band results of the flare have already been reported by Kishore et al. (2024). Here we combine these data with our monitoring in the R-band. There is a big change in the R–I spectral index by 1.0 ±0.1 between the normal background and the flare, suggesting a new component of radiation. The polarization variation during the rise of the flare suggests the same. The limits on the source size place it most reasonably in the jet of the secondary BH. We then ask why we have not seen this phenomenon before. We show that OJ287 was never before observed with sufficient sensitivity on the night when the flare should have happened according to the binary model. We also study the probability that this flare is just an oversized example of intraday variability using the Krakow data set of intense monitoring between 2015 and 2023. We find that the occurrence of a flare of this size and rapidity is unlikely. In machine-readable Tables 1 and 2, we give the full orbit-linked historical light curve of OJ287 as well as the dense monitoring sample of Krakow.
The cost of acquiring information by natural selectionCarl Bergstrom
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
JAMES WEBB STUDY THE MASSIVE BLACK HOLE SEEDSSérgio Sacani
The pathway(s) to seeding the massive black holes (MBHs) that exist at the heart of galaxies in the present and distant Universe remains an unsolved problem. Here we categorise, describe and quantitatively discuss the formation pathways of both light and heavy seeds. We emphasise that the most recent computational models suggest that rather than a bimodal-like mass spectrum between light and heavy seeds with light at one end and heavy at the other that instead a continuum exists. Light seeds being more ubiquitous and the heavier seeds becoming less and less abundant due the rarer environmental conditions required for their formation. We therefore examine the different mechanisms that give rise to different seed mass spectrums. We show how and why the mechanisms that produce the heaviest seeds are also among the rarest events in the Universe and are hence extremely unlikely to be the seeds for the vast majority of the MBH population. We quantify, within the limits of the current large uncertainties in the seeding processes, the expected number densities of the seed mass spectrum. We argue that light seeds must be at least 103 to 105 times more numerous than heavy seeds to explain the MBH population as a whole. Based on our current understanding of the seed population this makes heavy seeds (Mseed > 103 M⊙) a significantly more likely pathway given that heavy seeds have an abundance pattern than is close to and likely in excess of 10−4 compared to light seeds. Finally, we examine the current state-of-the-art in numerical calculations and recent observations and plot a path forward for near-future advances in both domains.
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Candidate young stellar objects in the S-cluster: Kinematic analysis of a sub...Sérgio Sacani
Context. The observation of several L-band emission sources in the S cluster has led to a rich discussion of their nature. However, a definitive answer to the classification of the dusty objects requires an explanation for the detection of compact Doppler-shifted Brγ emission. The ionized hydrogen in combination with the observation of mid-infrared L-band continuum emission suggests that most of these sources are embedded in a dusty envelope. These embedded sources are part of the S-cluster, and their relationship to the S-stars is still under debate. To date, the question of the origin of these two populations has been vague, although all explanations favor migration processes for the individual cluster members. Aims. This work revisits the S-cluster and its dusty members orbiting the supermassive black hole SgrA* on bound Keplerian orbits from a kinematic perspective. The aim is to explore the Keplerian parameters for patterns that might imply a nonrandom distribution of the sample. Additionally, various analytical aspects are considered to address the nature of the dusty sources. Methods. Based on the photometric analysis, we estimated the individual H−K and K−L colors for the source sample and compared the results to known cluster members. The classification revealed a noticeable contrast between the S-stars and the dusty sources. To fit the flux-density distribution, we utilized the radiative transfer code HYPERION and implemented a young stellar object Class I model. We obtained the position angle from the Keplerian fit results; additionally, we analyzed the distribution of the inclinations and the longitudes of the ascending node. Results. The colors of the dusty sources suggest a stellar nature consistent with the spectral energy distribution in the near and midinfrared domains. Furthermore, the evaporation timescales of dusty and gaseous clumps in the vicinity of SgrA* are much shorter ( 2yr) than the epochs covered by the observations (≈15yr). In addition to the strong evidence for the stellar classification of the D-sources, we also find a clear disk-like pattern following the arrangements of S-stars proposed in the literature. Furthermore, we find a global intrinsic inclination for all dusty sources of 60 ± 20◦, implying a common formation process. Conclusions. The pattern of the dusty sources manifested in the distribution of the position angles, inclinations, and longitudes of the ascending node strongly suggests two different scenarios: the main-sequence stars and the dusty stellar S-cluster sources share a common formation history or migrated with a similar formation channel in the vicinity of SgrA*. Alternatively, the gravitational influence of SgrA* in combination with a massive perturber, such as a putative intermediate mass black hole in the IRS 13 cluster, forces the dusty objects and S-stars to follow a particular orbital arrangement. Key words. stars: black holes– stars: formation– Galaxy: center– galaxies: star formation
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdfSelcen Ozturkcan
Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
2. Energy
• The term energy is derived from two greek words
en = in & ergon = work.
•There are variety of definitions and descriptions of energy
depending upon whether energy is being considered in
reference to its properties in the physical or the biological
sciences.
•In the physical sciences , energy is designated broadly to
be work or anything that can be converted to work.
•Most of the energy on earth comes originally from the
sun although molecular energy is the most vital and useful
form of energy to animals.
3. • Forms of energy: (1) mechanical (2) thermal (3) electrical
(4)light (5) nuclear (6)molecular
• Energy stored in plants in the form of carbohydrates, lipids,
and protein through photosynthesis .the stored chemical
energy become available to man and animals.
Basic terminology of energy:
• Calorie(cal): The amount heat needed to raise the
temperature of 1 gram of water to 15.5°C from 14.5 C
(now usually defined as 4.1868 joules).
• Kilocalorie(kcal): The amount heat needed to raise the
temperature of 1 kilogram of water by 1 c .
• Megacalorie: equivalent to 1000 kcal
1 kilocalorie = 4.184 Kjouls
1 KJ= 0.239 Kcal
4. GROSS ENERGY
FAECAL ENERGY DIGESTIBLE ENERGY
URINARY ENERGY
APPARENT
METABOLIZABLE
ENERGY
TRUE
METABOLIZAB
LE ENERGY
METABOLIC &
ENDOGENOUS
ENERGY LOSES
HEAT INCREMENT
NET ENERGY
NEp
Eggs
Growth
Feathers
NEm
BMR
Activity
Body temp. regulation
HEAT
PROD
UCTIO
N
5. • Gross energy(GE): Gross energy is the amount of heat
produced when a feed is completely burnt in a Bomb
calorimeter containing 25 to 30 atmosphere of oxygen in a
Bomb calorimeter . OR Total energy present in the food.
• The % of gross energy that can be taken into animal body and
used to support the metabolic processes depends upon the
ability of animal to digest feedstuffs.
• The GE content of the feed does not indicate the actual
energy available to the bird.
• Faecal energy(FE): FE is gross energy of the faeces. It
consists of the undigested feed and of metabolic
fraction(digestive fluids and abraded mucosa) of faeces.
• FE= dry wt of the faeces × GE of faeces per unit of dry wt.
6. • Gross energy intake(kcal/g) =
gross energy in diet x dry matter intake
• Gross energy(kcal/g) /gm output(kcal/g) =
gross energy in excreta x dry matter output
• Gross energy of excreta/ gm DMI(kcal/g) =
Gross energy /gm output
dry matter intake
7. • Apparent Digestible energy(DE): digestion
represents physical , chemical processes which takes place in
the G.I tract and result in breaking down the complex
chemical material in feeds into the smaller molecules that
can be absorbed and used by the animal .
• This absorbed energy termed as Digestible energy.
OR
• DE determined by subtracting faecal energy from GE of
feed.
• DE labelled as apparent because the faecal energy includes
energy of spent digestive fluids and abraded intestinal
mucosa.
8. • Urinary energy (UE): UE is the gross energy of
the urine. It includes the energy content of
the non-oxidised portion of the absorbed
nitrogenous products, primarily urea in
mammals and uric acid in birds and the
energy in the endogenous fraction of the
urine.
FE-22.7% of GE lose
UE-4.5% of GE lose
Gaseous lost are insignificant
Remaining 72.7% retained in the body as ME
9. • Urinary energy (UE): UE is the gross energy of the
urine. It includes the energy content of the non-oxidised
portion of the absorbed nitrogenous products, primarily
urea in mammals and uric acid in birds and the energy in
the endogenous fraction of the urine.
• Apparent Metabolizable energy(ME): is the
gross energy of the feed consumed minus the gross
energy contained in the faeces, urine, and gaseous
products of digestion. For poultry the gaseous products
are usually negligible, so ME represents the gross
energy of the feed minus the gross energy of the
excreta.
• A correction for nitrogen retained in the body is
usually applied to yield a nitrogen-corrected ME (MEn)
value.
10. • Nitrogen corrected(MEn ): the ME value of a feed
will vary according to whether amino acids it supplies are
retained or are deaminated and their nitrogen excreted in
the urine as urea or uric acid.
body nitrogen, when catabolised, is excreted as energy
containing products like uric acid.
AME values are thus influenced by the amount of
nitrogen retained
For this reason, ME values may be corrected to zero N
balance by deducting for each 1 gm of N retained or by
adding for each 1 gm of N catabolized.
11. • True metabolizable energy (TME): for poultry is
the gross energy of the feed consumed minus the
gross energy of the excreta of feed origin. A
correction for nitrogen retention may be applied
to give a TMEn value.
• For poultry the usual correction factor is 8.22 Kcal
GE/g N retained or excreted.
• This is energy value of uric acid when oxidized
completely in bomb caloriemeter .
12. AME (kcal/kg as is) =
gross energy of feed − gross energy of excreta
• Gross energy of excreta/ gm DMI(kcal/g) =
Gross energy /gm output
dry matter intake
AMEn (kcal/kg as is) =
gross energy of feed − gross energy of excreta
−(NRxK))
NR is the Nitrogen Retention, which is assumed to be (20% of body weight
gain/loss)/6.25, and K is the constant which equals to 8.21 kcal/g nitrogen
retention
13. ME content of different feed stuffs
Energy ingredient ME( kcal/kg)
Maize 3300
Jowar 3000
Bajra 2640
Rice(broken) 2600
Wheat 3100
Barley grain 2640
Rice polish 2700
Ragi 2950
Tapioca flour 3300
Vegetable fat 8800
15. • Metabolizable energy provides a useful measure of the
gross energy but such retained energy is not used 100%
efficiently for growth ,egg production etc.
• During these metabolic processes ,some 15% of energy
will be ‘wasted’ as heat this is referred as heat
increment.
• Heat increment(HI): it is the increase in the heat
production following consumption of food when the
animal is in a thermo neutral environment.
16. • HI due to :
Ingestion
Digestion
Nutrient metabolism(specific dynamic action)
Excretion
• HI is due to heat of fermentation (HF) i.e heat
produced in digestive tract as a result of microbial
action, and heat of nutrient metabolism (HNM) i.e
heat produced in intermediary metabolism of
absorbed nutrients.
• The energy of HI is wasted except when the
temperature of environment is below the critical
temp when it is used to keep the body warm.
17. • A measure of heat output i.e HI can be
obtained from estimation of Respiratory
Quotient, which is an estimation of the
volume of co2 produced , divided by the
amount of c2 consumed.
• Usually RQ between 0.7-1.0
• RQ value for- CHO’s-1
Fats-0.7
Protein-0.67-0.83
• Low RQ’s results from synthesis of carbohydrates
from fats, and also from the catabolism of proteins.
18. • Net energy(NE): is metabolizable energy minus the energy
lost as the heat increment. NE may include the energy used
for maintenance only (NEm) or for maintenance and
production (NEm+p). Because NE is used at different levels of
efficiency for maintenance or the various productive
functions, there is no absolute NE value for each feedstuff.
NE = AME - HI
19. • NEM is the fraction of total NE expended to keep
the animal in energy equilibrium.NEm for a
producing animal is diff from non producing
animal of the same weight, because of changes in
amounts of hormones produced and difference in
voluntary activity. it includes basal metabolism,
voluntary activity and maintain body temp.
• NEp : is fraction of net energy required for
growth,fattening,milk,wool,egg etc.
• Net energy for production and maintenance can
also be ascertained by direct estimates of energy
deposited in products.
20. • Fraps & coworkers –estimating productive energy
of feeds by comparative slaughter techniques.
• The energy requirement of an animal can be partitioned
into 3 main groups
1)energy for maintenance
2)energy for production
3)energy for extended activity
21. • Basal metabolism is the minimum energy required by
a non-producing animal at rest to carry on its essential
processes of life, such as breathing, circulation of blood,
maintenance of body temp and repair of daily wear and
tear of body tissues.
• Basal metabolism is usually measured with a fasting
animal under normal conditions.
• Studies with fasted day old chicks shown that basal heat
production is around 0.0055 kcal per Gram body weight
per hour.
• For adult hens – 0.003 kcal per gram body weight per
hour.
22. • The approximate net energy requirement of a 40
gram chick would be:
= 0.0055 x 40g x 24 hr
= 5.28 kcal / day
• Energy for maintenance was related to surface
area of the animal.because surface area of an
animal is proportional to approximately 2/3 of its
body weight.
• Brody and kleiber estimated the basal heat
production with animals ranging from a mouse
to Horse. They arrived at a value around 70 kcal
per kg.75 body weight.
23. • ME requirements are 18% higher than net energy
requirements. this is due to heat produced
during metabolism.
• For proteins it is 30%,CHO’s 15%, and fat 10%.
• This avge 82% conversion of ME to NE is for diets
that are of high quality and well balanced.
• 82% ME is NE.
24. • since the chicken has a higher body
temperature than mammals its energy
expenditure for mantenance is greater.
ME REQUIREMENT FOR BROILERS :
(Leeson and Summers, 2001)
• NEm = 83 x b.wt.0.75
• MEm = NEm (82% of ME is NE)
0.82
• MEa = MEm x 0.5
25. Example :
Hen weighing 1.3 kg
Nem = 83 x 1.3 kg 0.75
= 83 x 1.22
=101 kcal/hen per day
• considering the ME requirement is 82% of NE
value --
Mem= 101/0.82
=123 kcal per hen per day
26. • Mem (activity) = Mem x 0.5
activity increment - 50% in broiler
- 30% in layer
• MEgrowth=
(Targeted wt.gain x 0.18 x 4.0)+(Targeted wt.gain x 0.15 x 9.0)
For 0.18gm cp in meat deposition 4 kcal/g energy required.
For 0.15gm fat in meat deposition 9 kcal/g energy required.
• ME required kcal/day = MEm + MEa + MEgrowth
no.of days in the period
27. Example:
• Body wt. of the bird at start of period: 0.3kg
• Metabolic body wt.(w 0.75) = 0.30.75
= 0.405
• Expected wt gain in period = 120gm
• Period = 7 days.
Mem = 83x0.405/0.82
= 40.89
MEa= MEm x 0.5=40.89x0.5
=20.44
29. • Energy for voluntary activity (VAE) consists of
energy needed in getting up, standing,
moving, drinking etc.
• Heat to keep the animals body warm(HBW) is
additional heat needed to keep the animals
body warm when the environmental temp is
below critical temp.
• Total heat production(HP)= HI+NEm
• NEP or energy retention =ME-HP
30. What happens when low energy diet fed to
birds??
• Chickens increase their feed consumption as the energy
content of the diet reduced, deficiency of energy
produced only by very using very low energy diets.
• The lower energy levels of energy
• -2600 kcal in moderate &cool environment
per kg of diet
- 2400 kcal in warm environments.
• Signs: The growth is reduced and the amount of fat
deposited in the carcass is decreased.
31. • Under energy starvation conditions body energy
stores are utilized in the following sequence:
1) first, the small amounts of glycogen normally
stored in the body are exhausted.
2) secondly, loss of libile protein reserves and
initiation of fat catabolism. Body protein is
associated with about 80% water then this first
loss of protein causes sudden loss in weight
,subsequent loss of fat reserves causes slower
rate of wt. loss.
3) continuation of loss of fat reserves from adipose
tissue.
32. • Effects of energy excess:
• A dietary excess of energy occurs whenever the ratio
of energy t protein and amino acids is in excess of
that needed by the animal for normal growth,
production, activity and maintenance.
• Slight excess of energy cause no detectable signs
other than extra deposition of fat and slight decrease
in growth rate.
• This is due to excess dietary energy levels the animal
obtain sufficient energy with low feed consumption,
thereby usually reducing their amino acid intake
below that needed for optimum growth or
production.
• under such abnormal conditions growth may cease
entirely, the chickens may become fat and shows
signs of vit and protein malnutrition.
33. • Experimental work demonstrated that diets
containing as much as 35-40% fat and 45-50%
protein , with little or no carbohydrate , and with
energy values as 5000 kcal ME/kg, will produce
excellent growth in young chicks, as along as the
protein and amino acids levels are maintained at
optimum ratios to the bird energy intake.
• Signs – increased growth rate and obesity in
mature birds and obesity in juveniles.
EODES- erratic ovulation and defective egg
syndrme seeen in heavy breeders fed excess
energy .
34. • Birds multiple ovulate, often with 2-4 mature ova
being released from the ovary at any one time.
Such EODS rarely occurs.
• Force feeding of geese is still practiced in some
countries , for production of “fois gras”. with
excess energy in their system, liver size in these
geese can be 4-6x normal and liver fat contents
reaches 40% on a wet at. Basis.
35. Reference:
• Scott’s Nutrition of the chicken(4th edition)
−S.Leeson & J.D.Summers
• Hand book of poultry nutrition
−V.Ramasubba Reddy
− Dinesh T.Bhosale
• Nutrient requirements of poultry
-ICAR published