Lipids are a concentrated source of energy found in feed for dairy cows. They consist primarily of triglycerides made of glycerol bonded to three fatty acid chains. In the rumen, lipids are hydrolyzed into glycerol and fatty acids. Microbes hydrogenate unsaturated fatty acids. Excess lipids can inhibit fiber digestion. Hydrolyzed fatty acids pass through the small intestine where they are absorbed and transported to tissues as chylomicrons. Around 50% of milk fat comes from fatty acids absorbed from the intestine. The liver plays a role in metabolizing fatty acids, either using them for energy or converting excess amounts to ketones. Adding lipids to dairy rations in moderate amounts can increase energy
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
Formulating Diets for Groups of Lactating CowsDAIReXNET
Dr. Bill Weiss of The Ohio State University presented this material for DAIReXNET on February 26, 2015. For the full presentation, please visit our archives at http://www.extension.org/pages/15830/archived-dairy-cattle-webinars
Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion...Dr. Rahul kumar Dangi
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals.
Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production.
Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid.
Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet.
Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants.
Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions
Very little digestion occurs in the mouth in farm animals.
The small intestine is the site of carbohydrate digestion in monogastrics.
Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units.
The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters.
Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics.
Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes.
Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid.
VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver.
Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid.
Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES
Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly.
The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases.
Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen.
Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral.
Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis).
Non-fibrous carbohydrat
Protein quality determination in monogastric animals, we can determine which protein is better in case of monogastric animals, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
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
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Manipulations of rumen function that can augment livestock productivity are;
Correction of concentrate to roughage ratio
Feed bypass or escaped nutrients
Defaunation of rumen
Use of yeast as probiotics
Use of anaerobic fungi
Use of other feed additives
LIPIDS-Digestion and absorption of Lipids.pptxABHIJIT BHOYAR
The digestion of lipids begins in the oral cavity through exposure to lingual lipases, which are secreted by glands in the tongue to begin the process of digesting triglycerides.
Formulating Diets for Groups of Lactating CowsDAIReXNET
Dr. Bill Weiss of The Ohio State University presented this material for DAIReXNET on February 26, 2015. For the full presentation, please visit our archives at http://www.extension.org/pages/15830/archived-dairy-cattle-webinars
Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion...Dr. Rahul kumar Dangi
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals.
Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production.
Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid.
Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet.
Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants.
Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions
Very little digestion occurs in the mouth in farm animals.
The small intestine is the site of carbohydrate digestion in monogastrics.
Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units.
The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters.
Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics.
Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes.
Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid.
VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver.
Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid.
Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES
Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly.
The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases.
Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen.
Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral.
Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis).
Non-fibrous carbohydrat
Protein quality determination in monogastric animals, we can determine which protein is better in case of monogastric animals, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
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
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Manipulations of rumen function that can augment livestock productivity are;
Correction of concentrate to roughage ratio
Feed bypass or escaped nutrients
Defaunation of rumen
Use of yeast as probiotics
Use of anaerobic fungi
Use of other feed additives
LIPIDS-Digestion and absorption of Lipids.pptxABHIJIT BHOYAR
The digestion of lipids begins in the oral cavity through exposure to lingual lipases, which are secreted by glands in the tongue to begin the process of digesting triglycerides.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2. TYPES OF LIPIDS
• Lipids are water insoluble, soluble in organic solvents (ether, chloroform,
hexane, etc.). Concentrated source of energy in feed. Usually, the diet of
cows contains only 2 to 4% lipids. Important for dairy cows, directly
contribute 50% to milk fat.
• Oilseeds contain more than 20% lipids. Oil from oilseeds can be hsed
unextracted in diets of cows. Only small amounts of lipids are found in
forage and seed.
• Triglycerides are found primarily in cereal grains, oilseeds and animal fats.
The basic structure of triglycerides consist of one unit of glycerol (a 3
carbon sugar) and three units of fatty acids.
• Glycolipids form a second class of lipids found in forage. Structure similar
to the triglycerides except that one of the three fatty acid has been
replaced by a sugar (usually galactose).
3. TYPES OF LIPIDS
• When one of the fatty acids is replaced by a phosphate bound
to another complex structure the lipid is referred to as
phospholipid. Phospholipids generally found in ruminal
bacteria.
• Melting point is influenced by the degree of saturation and to a
lesser extent by the length of the carbon chain.
• Plant lipids typically contain 70 to 80% unsaturated fatty acids
and they tend to remain in the liquid state (oils). Common fatty
acids found in plant lipids range from 14 to 18 carbons.
• Animal fats contain 40 to 50% saturated fatty acids and remain
in the solid state (fats). The degree of unsaturation affects
digestion by animal.
• It interferes with the fermentation of carbohydrates in the
rumen.
4. Common fatty acids in dairy cows diet
Common Name
Structure Abbreviation
Melting point (°C
................................................ Saturated acids ......................................................
Myristic CH3-(CH2)12-COOH (C14:0)
54
Palmitic CH3-(CH2)14-COOH (C16:0)
63
Stearic CH3-(CH2)16-COOH (C18:0)
70
.............................................. Unsaturated acids ............................
Palmitoleic
CH3-(CH2)5-CH=CH-(CH2)7-COOH (C16:1)
61
Oleic
CH3-(CH2)7-CH=CH-(CH2)7-COOH (C18:1)
13
Linoleic CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH (C18:2)
-5
Linolenic CH3-CH2-CH=CH-CH2-CH=CH-CH2-CH=CH-(CH2)7-COOH (C18:3)
-11
* The first number denotes the total number of carbons and the second number
denotes the number of double bonds in the molecule.
5. HYDROLYSIS AND SATURATION OF LIPIDS IN
THE RUMEN
• Lipids hydrolysis in the rumen: bonds between
the glycerol and the fatty acids broken down
to produce glycerol and three FAs.
• Glycerol fermentation to VFAs. Some FAs used
by bacteria for the synthesis of phospholipids
for build cell membranes.
• Ruminal microbes hydrogenate unsaturated
fatty acids. Fatty acid becomes saturated.
7. • Excess lipids in the diet (> 8%) have negative effect
on milk yield and fat % in the milk. Unsaturated have
more negative effect than saturated.
• FFAs in rumen attach to feed /microbial particles and
impede fibre fermentation.
• Protected Lipids slow down hydrolysis, make them
"inert“ . The seed coat protects lipids, less ruminal
hydrolysis.
8. • Industrial treatments involve the formation of
soaps (calcium salts) make FAs insoluble and
inert in the rumen.
• Microbial phospholipids 10 to 15% of the
lipids leaving the rumen, Saturated FAs 85 to
90% (bound to feed and microbial particles).
• Microbial phospholipids in the small intestine
make fatty acids pool and mix with bile and
pancreatic juice (enzymes +bicarbonate.
9. INTESTINAL ABSORPTION OF LIPIDS
• These secretions are essential to prepare the lipids for absorption by
forming water miscible particles called micelles that can enter the
intestinal cells.
• In the intestinal cells, fatty acids bound to glycerol to form triglycerides.
Triglycerides +free fatty acids+ cholesterol coated with protein form
triglyceride-rich lipoproteins (TG-rich LP) called chylomicrons / very low
density lipoproteins.
• The TG-rich LP enter lymph vessels and flow to the thoracic duct , enter
the blood system.
• In contrast to most nutrients absorbed from the gastro intestinal tract, the
absorbed lipids enter the general circulation directly and are used by all
body tissues without a preliminary processing by the liver.
10.
11.
12. UTILIZATION OF DIETARY LIPIDS BY
THE UDDER
• About 50% of milk fat derived from the uptake of fatty
acids by the mammary gland. Triglyceride-rich
lipoproteins during the intestinal absorption of lipids
provide the FAs.
• More long chain fatty acids (LCFAs, C > 16) in diet result
in their more secretion in milk, but less synthesis of
short- and medium-chain FAs in the mammary tissue.
• Thus, the marked depression in fat secretion when
cows are fed low fiber diets can be compensated only
partially by increasing fat in the diet.
13. THE ROLE OF LIVER AND FAT
MOBILIZATION
o During under feeding or early lactation period, fat mobilized
from adipose tissues to obtain energy in addition to dietary
fat. Fatty acids from the triglycerides stored in the adipose
tissues released into the blood.
o Mobilized fatty acids taken up by the liver , used as energy
source or converted to ketones, released in the blood and
used as energy source by many tissues.
o The liver does not have a high capacity to form and to export
TG-rich LP and the excess mobilized fatty acids are stored as
triglycerides within the liver cells.
o The fat deposited in the liver contributes to development of
metabolic disorders (e.g., ketosis and fatty liver) in early
lactation.
14.
15. ADDED LIPIDS IN DAIRY RATIONS
o Lipids are "cold" nutrients, produce less heat
in the body.
o Several potential benefits:
– Increase energy density of the ration, in high
forage diet;
– Limit need for carbohydrate-rich concentrates
required in early lactation;
– Help to reduce the heat stress of a lactating cow.
16.
17. Animal Response
•
•
•
•
Variable feed intake & milk production
responses according to the type of lipids.
Do not feed ore than about 1.5 kg/day of added
fat to dairy cows. Milk production is maximized
when lipids comprise 5% of the dietary dry
matter
Negative effects if fed more than 6%. Decreases
milk protein by about 0.1%. In addition, may
depress feed intake, milk production and milk fat
composition.