Unit 18 Nutrients and their functions.pptx
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This document summarizes the six major nutrients needed for life and growth: water, carbohydrates, proteins, fats, minerals, and vitamins. It describes the key functions of each nutrient, including that water accounts for 70% of body composition and is essential for transport and biochemical reactions, carbohydrates provide energy and are converted to fat, proteins are needed for cell structure, repair, and hormone/enzyme synthesis, and fats store energy and are components of cell membranes and carriers of fat-soluble vitamins. Minerals and vitamins also support various metabolic processes.
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नेपालमा यो व्यवसाय सञ्चालनका लागि आवश्यक सामग्री सहज उपलब्ध छन् । साथै, सहज बजार पहुँचले उत्पादनपछिको विक्रीवितरणमा समेत समस्या छैन । यो व्यवसाय सञ्चालन गर्दा प्रारम्भमा सानो आकार अर्थात् १ सयदेखि २ सयबाट शुरू गर्नु उपयुक्त हुन्छ । र, बिस्तारै कुखुरा पालनको अनुभव बटुली व्यावसायिक रूपमा यो पेशा सञ्चालन गर्न सजिलो हुन्छ ।
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The prefix makro is from the Greek and means big or large
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Concepts in BiochemistryChapter 2Wendy Herndon, BIS, RDH, CD
Concepts in Biochemistry
Chapter 2
Wendy Herndon, BIS, RDH, CDA
Introduction
Dental professionals need to have a basic understanding of biochemistry
It is the foundation for understanding and applying the concepts of nutrition
What is Biochemistry?
It is the study of life at the molecular level
A molecule is:
The smallest particle of a substance that retains all the properties of the substance
A biomolecule is
Any molecule that is produced by a living cell or organism
https://www.youtube.com/watch?v=YO244P1e9QM
Metabolism involves
Production and use of energy which can come from dietary carbs, proteins, and lipids
Bioinformation involves
The transfer of biological information from DNA to RNA to protein which carries out all of the processes of life
DNA is deoxyribonucleic acid
RNA is Ribonucleic acid
3
Fundamentals
Atoms are:
Made of three tiny particles called:
Protons
Neutrons
Electrons
An atom itself is made up of three tiny kinds of particles called subatomic particles: protons, neutrons, and electrons. The protons and the neutrons make up the center of the atom called the nucleus and the electrons fly around above the nucleus in a small cloud. All matter is made up of atoms.
4
Fundamentals
Molecules are:
A group of atoms bonded together
An example is when two atoms of hydrogen bond with one atom of oxygen, it forms a water molecule
A molecule is a group of atoms bonded together
5
Fundamentals
The mass of the human body is made of atoms which form molecules (groups of atoms)
Molecules form cells (made up of billions of molecules)
Cells form tissues
Tissues form organs
Organs work together to form systems
Systems form organisms such as a human
Atomic Bonds
Ionic
Ionic bonds form between a positively charged metal and a negatively charged non-metal
An example of an ionic bond is the hydroxyapatite in enamel which is composed of ionic bonds between calcium and phosphate
Atomic Bonds
Covalent
-A covalent bond occurs when two non-metal atoms equally share electrons
-An example of this would be when nitrogen and oxygen bond together to form nitrous oxide
-Laughing gas
Carbon
Element
Carbon is the fourth most abundant element in the universe and is the building block of life on earth
Cells are made of many complex molecules called macromolecules
These include proteins, nucleic acids (RNA and DNA), carbohydrates, and lipids
The carbon atom has unique properties that allow it to form covalent bonds to as many as four different atoms, making this versatile element ideal to serve as the basic structural component, or “backbone,” of the macromolecules (many complex molecules)
Main Biomolecules in Nutrition
(any molecule formed by a living cell or organism)
The four major biomolecules are:
Carbohydrates
Lipids
Proteins
Nucleic acids
These biomolecules are characterized by the type of polymer or monomer they contain and by their function
A polymer is a large molecule containing repeating units kn ...
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Debeaking is performed on chickens at 3 weeks and 14-15 weeks to prevent feather picking, cannibalism, and reduce feed wastage. It involves trimming the upper beak to be shorter than the lower beak while holding the beak horizontally to avoid burning the tongue. After debeaking, water levels and feed depth are increased and stress relieving medication may be given. Vaccinations in poultry can be administered intraocularly, intranasally, subcutaneously, intramuscularly, intradermally, in the cloaca, in drinking water, or via aerosol spraying. Dusting involves applying a cloth dipped in pesticide to prevent lice, fleas and other
Practical Unit 14 Management of Chicks, Growers, and Layers.pptx
This document outlines the management of chicks, growers, and layers. For chicks (day old to 8 weeks), brooding (heating) is required for the first 4 weeks in a brooder house with litter, adequate space, lighting, and access to water and starter feed. Growers (9 to 20 weeks) are fed grower feed, vaccinated, debeaked at 14-15 weeks, and given 12 hours of light per day. Layers (21 to 72 weeks) are fed layer mash, eggs are collected 3-4 times per day, and they receive disease prevention along with increasing light up to 16 hours per day by 16 weeks of age.
Practical Unit 12 Clean milk production and milking methods.pptx
Clean milk production requires maintaining cleanliness of milch animals, checking for mastitis, ensuring personal hygiene of milkers, cleaning milking equipment, sterilizing equipment, and using chlorinated water. These measures aim to produce milk that is free of dirt and bacteria, has no bad odors, prevents milk-borne diseases, increases shelf life, and ensures good quality products.
Practical Unit 7 Judging of cattle, buffalo, and poultry.pptx
This document discusses judging farm animals, focusing on dairy cattle. It provides guidelines for judging different parts of the animal's body and udder. The key areas judged include body capacity, frame, feet and legs, dairy character, and udder. Udder is given the highest weighting at 40% and considers traits like udder depth, teat placement, rear udder attachment, and udder cleft. The ideal udder is described as having a prominent suspensory ligament, tight attachment, and perpendicular teat placement.
Practical Unit 4 Identification methods of farm animals and poultry.pptx
This document discusses methods for identifying farm animals and poultry including ear tagging, tattooing, branding, ear notching, leg/wing bands, and RFID chips. It also describes common farm routines like cleaning, feeding, milking, and vaccination. The document outlines reasons for culling livestock and poultry such as poor production, health issues, genetic defects, and old age. Specific criteria for culling egg-laying hens and sheep are provided.
Practical Unit 1 Familiarization of body parts of different domestic animals ...
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1. The document describes various anatomical features of cattle, sheep, and their gender-specific differences.
2. For cattle, it identifies features like the poll, forehead, nostrils, lips, jaws, ears, eyes, neck, withers, back, loins, tail, abdomen, limbs, and joints.
3. For sheep, it notes additional features like the lacrymal pouch, tassels, ingunal pouch, interdigital pouch, horns, tail, gigot, and knob on rams.Unit 27 Diseases of Poultry.pptx
This document summarizes several poultry diseases, including their causative organisms, symptoms, treatment, prevention, and transmission. Some of the major diseases discussed are infectious coryza caused by Haemophilus paragalinarum which affects the respiratory system; fowl cholera caused by Pasteurella multocida with purplish discoloration of combs and wattles; and salmonella pullorum which causes white diarrhea. Prevention methods discussed include vaccination, biosecurity measures, antibiotic therapy, and purchasing infection-free chicks.
Unit 26b Diseases of Swine.pptx
The document discusses several diseases that affect pigs including hog cholera caused by a virus with symptoms of diarrhea, vomiting and purple skin, foot and mouth disease caused by a virus with blisters and ulcers, and transmissible gastroenteritis caused by a virus with vomiting and diarrhea. It also discusses swine dysentery caused by a bacteria with bloody feces, swine erysipela caused by a bacteria causing skin ulcers and abortions, and intestinal parasites caused by roundworms causing anemia and diarrhea. Prevention methods include vaccination, disinfecting pens, and deworming while treatment involves antibiotics and deworming drugs. All of the diseases can spread through direct or indirect contact between pigs.
Unit 24 Feeding of Livestock and Poultry.pptx
This document provides guidelines for feeding various types of livestock including cattle, calves, sheep, pigs, and poultry. It discusses the types and amounts of feeds that should be provided at different stages of an animal's life from newborn to adult. Key recommendations include providing colostrum to newborn calves and piglets, transitioning calves to solid feed by 1 month, and increasing concentrate and nutrient levels for pregnant and lactating animals. Guidelines are also given for grazing, feeding growing animals, and storing feed properly.
Unit 20 General principles of computation of ration.pptx
Dr. P. Ravikanth Reddy discusses the importance of properly formulating animal rations to meet their nutritional requirements in a cost effective manner. Imbalanced feeding can result in low production, poor health, and lower profits for farmers. Properly formulated rations should be based on the animal's age, weight, function, and environmental conditions according to industry standards. The ration should contain a balanced mix of nutrients from various feedstuffs selected based on availability, price, and nutritional composition.
Unit 19 Feed ingredients for ration - Balanced ration.pptx
This document discusses non-conventional feed resources that can be used for livestock and poultry. It notes that population growth and increasing demand will outstrip conventional feed supplies by 2020. It then categorizes various agro-industrial byproducts that have potential as alternative feed sources, including protein-rich byproducts from vegetable, animal, and miscellaneous origins as well as energy-rich byproducts. Developing technologies to convert these byproducts into usable animal feed could help address feed deficits in a cost-effective manner.
Unit 16 Classification of feed stuff.pptx
This document classifies and describes various feedstuffs for livestock. It divides feedstuffs into three main categories: roughages, concentrates, and feed supplements/additives. Roughages include green and dry forages like grass, cultivated fodders, silage, and straw. They are bulky with low digestibility. Concentrates include energy-rich grains and protein-rich cakes/meals. Feed supplements provide vitamins, minerals, enzymes, and other additives. The document also describes various unconventional ingredients and how to classify feedstuffs for poultry based on their energy, protein, and filler content.
Unit 15 Digestion and metabolism of livestock and poultry.pptx
Digestion and metabolism involve breaking down food materials through enzymes and microbial activity. Ruminant animals like cattle have a complex digestive system adapted for breaking down plant fibers. Their four-chambered stomach contains microbes that ferment carbohydrates into energy sources. Lipids are broken down and fatty acids biohydrogenated. Protein is degraded into ammonia and amino acids. Pigs and poultry have monogastric digestion and absorption primarily in the small intestine. Microbes in the cecum produce vitamins and volatile fatty acids. Overall, the document discusses digestive processes and microbial involvement in ruminants, pigs, and poultry.
Unit 14 Improvement of livestock and Poultry.pptx
1) There are various systems of breeding cattle to improve genetic merit such as inbreeding, outbreeding, crossbreeding, backcrossing, and grading up.
2) Common breeding methods in cattle include artificial insemination, natural mating, and multiple ovulation embryo transfer where embryos are collected and transferred to improve productivity.
3) Improving the genetic potential of cattle is important to increase milk production in India, which has the world's highest milk production but lower individual animal productivity.
Unit 12 Management of Sheep, Goat, and Swine.pptx
This document provides information on the care and management of sheep, goats, and swine. It discusses best practices for dehorning, weaning, deworming, and tail docking of sheep and goats. For swine, it recommends selecting high quality boars and gilts for breeding and describes methods of mating including hand mating and artificial insemination. The document also outlines care practices for pregnant sows such as farrowing barns and creep spaces as well as procedures for newborn piglets like teeth clipping and tail docking.
Unit 11 Management of Calves, growing Heifers, and Milch animals.pptx
This document provides information on the care and management of calves, heifers, milking animals, dry animals, and pregnant animals. It discusses feeding recommendations at different stages, housing requirements, common health and management practices like dehorning, vaccination, mineral supplementation, and more. The key points are feeding colostrum within the first 30 minutes, providing calf starter and hay by 2 weeks, raising heifers for desired frame and weight, meeting nutrient requirements of milking animals, allowing recovery of rumen and udder during dry period, and moving pregnant animals to a calving box.
Unit 9 and 10d Swine and Poultry breeds.pptx
This document summarizes various breeds of livestock including pigs, poultry, ducks, turkeys and quails. For pigs, it describes native Indian breeds like Ghungroo and Nicobari as well as commercial breeds including Berkshire, Yorkshire, Landrace, Duroc and Hampshire. For poultry, it categorizes breeds into American, English, Mediterranean and Asiatic classes and provides examples such as Rhode Island Red, Leghorn and Brahma. For ducks and turkeys, it distinguishes between egg-laying breeds like Indian Runner and meat-producing breeds like Pekin. Finally, it lists quail breeds including Japanese, Rain and Bobwhite quail.
Unit 9 and 10c Indian Goat breeds.pptx
This document discusses several goat breeds found in India including Jamunapari, Anglo-Nubian, Beetal, Barbari, Black bengal, Sirohi, and Telicherry or Malabari. Jamunapari goats are white with black markings, have drooping ears, produce 2-2.5 liters of milk per day, and are dual purpose for milk and meat. The breeds vary in color, horn shape, milk production, and whether they are used for meat or milk.
Unit 9 and 10b Sheep breeds.pptx
This document summarizes various sheep breeds found in India, organized by region. It provides details on the distribution, conformation, fleece/wool characteristics, and breeding practices of over 20 breeds including Chokla, Nali, and Marwari from Northwestern India, Gaddi and Rampur Bushair from North Temperate India, and Deccani, Bellary, and Nellore from Southern Peninsular India. Crossbreeding programs with exotic breeds like Merino are noted for several native breeds to improve wool production and quality.
Unit 9 and 10a Cattle and Buffalo breeds.pptx
Cattle and Buffalo breeds
Having similar characters.
27 indigenous cattle breeds.
Milch breeds:-
Sahiwal
Gir
Red sindhi
Dual purpose short horned
Hariana
Ongole
Krishna valley
Deoni
Dual purpose long horned
Tharparker
Kankrej
Draft purpose
Hallikar
Amritamahal
Khillari
Kangayam
Umbalacherry
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Unit 18 Nutrients and their functions.pptx
- 1. Nutrients and their functions Dr. P. Ravikanth Reddy MVSc, PhD Guest Faculty KBR College of Agriculture and Horticulture Acharya NG Ranga Agricultural University Dr. YSR Horticulture University
- 2. A substance that provides nourishment essential for the maintenance of life and for growth. Nutrients are elements or chemical compounds that support the life processes by maintaining healthy body function. Nutrition is important, because To obtain and utilize feed stuffs & convert them to desirable products such as meat, milk, eggs, fiber and work. To maintain the productivity. To maintain Positive energy balance
- 3. The six nutrients needed are:- 1.Water 2. Carbohydrates (Simple and Complex carbohydrates) 3. Protein 4. Fats 5. Minerals 6. Vitamins
- 4. Accounts 70% of the body composition As intracellular fluid – 2/3rd of the total water As extracellular fluid – Plasma and interstitial fluid Maintains body temperature Transport of nutrients and wastes All the biochemical and physiological reactions takes place in aqueous medium (Metabolism) Maintains osmosis Maintains acid base balance WATER
- 6. Should be provided in abundant Cheapest energy source Converted and stored as fat For production of volatile fatty acids (Acetate, propionate, and butyrate) Supplies keto-acids for synthesis of non-essential amino acids. For synthesis of glycolipids and vit C. Glucose to brain tissues. CARBOHYDRATE
- 8. Synthesis of cell protoplasm Repair of wear and tear Synthesis of hormones and enzymes Milk casein (milk protein) Energy supply (In case of CHO deficiency) Precursor for biological compounds Immunity (Antibodies) Muscle growth Structural compounds PROTEIN All enzymes and majority of hormones are proteins
- 11. Stored energy Component of biological membrane Lipid-bilayer Carrier of fat soluble vitamins (ADEK) As electron carriers As neuronal sheath - Neurotransmission Insulating - subcutaneous fat Cholesterol, sex hormones, and steroids Supply essential fatty acids (Linoleic, alpha linolenic, and arachidonic acids) Provide satiety FATS
- 12. Essential
- 13. VITAMINS Main function of B vitamins – Energy metabolism