Graduate Teaching Assistants: Ashley Fowler 616A WP Garrigus Lab Section 001 Office hours: By appt.

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1 Instructors: ANIMAL NUTRITION AND FEEDING ASC 378 Fall Semester, 2013 Merlin D. Lindemann, Professor of Animal Sciences 607 W. P. Garrigus Building Telephone: Office hours: By appointment Eric S. Vanzant, Associate Professor of Animal Sciences 805 W. P. Garrigus Building Telephone: Office hours: By appointment Graduate Teaching Assistants: Ashley Fowler 616A WP Garrigus Lab Section 001 Taylor Donley 803 WP Garrigus Lab Section 002 Amanda Pesqueira 815 WP Garrigus Lab Section 003 Tayler Hansen 616A WP Garrigus Lab Section 004 Text: None required. Course Notes: Purpose: Notes, handouts, etc. for both lecture and labs will be distributed via Blackboard. If you have any issues with accessing or using Blackboard, contact Dr. Vanzant. To develop a basic knowledge of the nutrients, their utilization, and their role in the animal, To integrate this knowledge concerning the nutrients and their individual roles into an overall concept of animal nutrition To learn procedures of formulating diets from diverse feedstuffs for various species of animals throughout their life cycles. Examinations: Lab 200 points Examinations (4) 400 Final exam points All material presented in class orally in lecture, in the class notes or in handouts is testable material. Proper spelling of specific terms is required. The final exam is optional; if the student is satisfied with their standing at the end of the regularly scheduled classes, the final exam can be skipped. The instructor must be notified in advance if the final exam will be skipped. Also, if any other exam must be missed, the instructor must be notified prior to the scheduled examination time. If the instructor is not notified, it is the instructor s decision whether a make-up exam will be given. Grading: Grade Percentage A B C D E < 60

2 Lecture Outline: 1) Introduction History Definitions 2) Composition of plants and animals Feed analysis Animal analysis 3) Anatomy and physiology of the gastrointestinal tract 4) Digestion Enzymes Hormones Digestibility calculations 5) Role of water 6) Carbohydrates Starch, fiber Cereals, roughages 7) Lipids Triglycerides Essential fatty acids 8) Bioenergetics/Energy concepts 9) Proteins Protein nitrogen Amino acids Nonprotein nitrogen 10) Minerals Macro minerals (Ca, P, Mg, S) Monovalent minerals (Na, K, Cl) Micro minerals (Fe, Cu, Co, I, Zn, Mn, F, Mo, Se, Cr) Ultratrace minerals (B, Ni, Sr, V, Si) 11) Vitamins Fat soluble (A, D, E, K) Water soluble (thiamin, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, choline, B 12, folic acid, ascorbic acid) 12) Feed additives and metabolic regulators Antibiotics Growth stimulants Anthelmintics Buffers Miscellaneous 13) Toxins 14) Nutrition for various species or functions Major educational outcomes: Upon completion of this course, the student will be able to: 1. List the classes of nutrients, describe their form of occurrence in nature, and identify their natural or synthetic substitutes. 2. Describe the physical and chemical modifications of nutrients in the digestive tract. 3. Explain the absorption and distribution of nutrients within the body. 4. Identify the mechanisms that regulate nutrient digestion, metabolism, and excretion. 5. Integrate the roles of the individual nutrients and the individual body functions into a concept of overall function. 6. Select feedstuffs and formulate a diet/ration to meet the nutritional needs of the animal of interest.

3 Reference Materials for ASC 378 Texts: Fundamentals of Nutrition. 1978, 2nd Ed. Lloyd, McDonald and Crampton. Animal Feeding & Nutrition. 2007, 10th Ed. Jurgens and Bregendahl Duke's Physiology of Domestic Animals. 1993, 11th Ed. Swenson. Nutrition: An Integrated Approach. 1984, 3rd Ed. Pike and Brown. Modern Nutrition in Health and Disease. 1994, 8th Ed. Shils and Young. Basic Animal Nutrition And Feeding. 1995, 4th Ed. Pond, Church and Pond. Biochemistry. 2002, 5th Ed. Berg, Tymoczko, Stryer and Clarke. Reference material pertaining to the nutritive composition of feedstuffs and the nutrient requirements of various animal species: 1) U.S. - Canadian Feedstuff Composition, 3rd edition, ) Nutrient Requirements of Domestic Animals; National Academy of Sciences. Washington, D.C. Species Edition Date Beef 7th 2000 Dairy 7th 2001 Horses 6th 2007 Poultry 9th 1994 Small Ruminants: Sheep, Goats, Cervids and New World Camelids 2007 Swine 11th 2012 Dogs and Cats 2006 Lab Animals 4th 1995 Fish 1993 Mink and Foxes 2nd 1982 Nonhuman Primates 2nd 2003 Rabbits 2nd 1977 These and other related titles are available for reading and/or purchase at:

4 ASC ANIMAL NUTRITION Fall, 2013 Week Date Lecture Topic Date Planned Lab Topic 1 8/28 Introduction to the course 8/30 Terms and history 8/28&29 Introduction 9/2 Labor Day holiday 2 9/4 Animal/plant composition 9/4&5 Unit conversion concepts 9/6 Comparative gastrointestinal tracts 9/9 Digestion 3 value 9/11 Enzymes/hormones 9/13 Calculating digestibility and determining feed 9/11&12 Dry matter concepts /16 Water 9/18 Understanding nutrient requirements 9/20 Exam No. 1 9/23 Carbohydrates 9/25 Carbohydrates 9/27 Carbohydrates 9/30 Lipids 10/2 Lipids 10/4 Lipids 10/7 Bioenergetics 10/9 Review 10/11 Exam No. 2 10/14 Nitrogen 10/16 Nitrogen 10/18 Nitrogen 10/21 Nitrogen 10/23 Calcium, Phosphorus 10/25 Magnesium, Sulfur 10/28 Sodium, Potassium, Chlorine 10/30 Iron, Copper, Cobalt 11/1 Iodine, Zinc, Manganese 11/4 Selenium, Molybdenum, Fluorine 11/6 Chromium, Nickel, Strontium, Vanadium, Silicon 11/8 Exam No. 3 11/11 Vitamin A and D 11/13 Vitamin E and K 11/15 Thiamin, Riboflavin 11/18 Niacin, Pyridoxine, Pantothenic Acid 11/20 Biotin, Choline 11/22 Vitamin B 12, Folic Acid, Vitamin C 11/25 Feed additives: antibiotics, growth stimulants, metabolic regulators, others 11/27 Fall break 11/29 Thanksgiving holiday 12/2 Toxins 12/4 Review 12/6 Exam No. 4 12/9 Companion animal nutrition 12/11 Nutrition for reproduction 12/13 Review 9/18&19 9/25&26 10/2&3 10/9&10 10/16&17 10/23&24 10/30&31 11/6&7 11/13&14 11/20&21 11/27&28 12/4&5 12/11&12 SEMI-COMPREHENSIVE Final Exam (Wednesday, December 18, 10:30 AM) Estimating nutrient supply from ingredients and rations Feed manufacturing and regulations, Feed analysis and composition Field Trip Determining feeding rate for a given nutrient, Comparing feeds on an economic basis, Feed classification I Diet formulation I, Pearson Square, Simple Algebra Minerals, vitamins, premixes, feed additives Computer formulation I Computer formulation II Swine/poultry diets Ruminant diets (beef/sheep/dairy) Thanksgiving holiday Equine diets Companion animal diets

5 Laboratory Approach and Grading Our major focus in labs is to develop problem solving and thinking skills that are related to real-world issues associated with animal nutrition (though the skills you acquire are readily transferred to problems that you will encounter in all fields). The labs in this course will be conducted using a team-based learning approach because this has been demonstrated to be a very effective approach for acquiring these types of skills. This approach is likely to be different than what you have experienced in other courses and goes well beyond just working in groups. One major difference is that your grade will be comprised of both an individual and a group portion. Another major difference is that your weekly homework will consist of studying provided materials BEFORE each lab session, coming to each lab session PREPARED, and CONTRIBUTING your share to each week s project. The materials that you will need to review each week will be posted on Blackboard. These materials may be links to internal or external websites, prepared information packets, etc. It is your responsibility to thoroughly review the materials prior to each lab. This will be assessed each week in a Readiness Assessment Test (RAT) that you will take at the beginning of each lab period. These tests will generally be short, multiple-choice tests that will help ensure that you have adequately prepared. Immediately after taking the readiness assessment test individually, you will retake the same test with your preassigned group. Your overall score on the RAT will be a composite of your individual and group scores (2/3 individual score; 1/3 group score). Following completion of the RAT, there will be an opportunity for inter-group discussion, and your lab instructor will help clear up any fuzzy points that become evident from that test. The remainder of each lab period (which will comprise the bulk of each lab) will be spent working on applying the information or skills that you have focused on that week. These exercises are designed to be a bit more challenging, and should require the focused attention and interaction among group members. At the end of the lab period, you will submit your completed project. Grades on the projects will be a combination of an instructor-assigned grade (focusing on the appropriateness of the approach, clarity of presentation, and accuracy of the solution) and a peer-evaluation grade (focusing on each member s contribution to the overall project). These two factors will each contribute ½ of the points for the project grade. The instructor reserves the right to reduce the contribution of the peer-evaluation portion, but under no circumstances will it exceed 50% of the project grade. An example of the peer evaluation form is included below. (It is absolutely essential that everyone submits a thoughtfully-completed peer-evaluation form for each of their group members each week. Failure to do so will result in a zero for the peer-evaluation score. Thus, for each lab period, the percentage breakout on the points will be as follows: Item Percent of weekly lab grade Readiness Assessment Test Individual 33% Group 17% Group Exercise Instructor grade 25% - max of 50% Peer evaluation 0% to max of 25%

6 Groups will be assigned by the lab coordinator in a semi-random fashion. Every effort will be made to ensure that groups contain individuals with a diversity of backgrounds and academic experience, but the specific individuals who comprise each group will be randomly selected. You will work within your assigned group throughout the semester. The information that you provide on your student information sheets (which are due on Blackboard on Friday August 24) will be used to allot groups. EXAMPLE PEER EVALUATION FORM Please rate yourself and your team members on the relative contributions that were made in preparing and submitting your group paper. Your individual ratings will not be disclosed to other students. Be honest in this evaluation! In rating yourself and your peers, use a one to five point scale, where 3 = Above Average 2 = Average 1 = Below Average Insert your name in the first column and your peers names in the remaining spaces. (One name at the top of each column). Names Participated in group discussions Helped keep the group focused on the task Contributed useful ideas Quantity of work done Quality of work done Enter total scores here Additional Comments/Suggestions for specific individuals: