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Lecturer(s)
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Trnková Kateřina, Mgr. Ph.D.
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Poláková Klára, MVDr.
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Dobšíková Radka, doc. MVDr. Ph.D.
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Course content
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Lectures: 1. Nutrition as a scientific discipline, classification of animals according to nutritional requirements, feed and its components. 2. Physiology of nutrition digestion and resorption of individual feed nutrients and possibilities of influencing them. Feed science. Overview of animal and vegetable feeds. Feeding technique. Dietetics and clinical nutrition, their definition, content and goals . 3. Crude protein. Dietetic importance of protein in terms of nutrition of ruminant and monogastric animals. Classification and dietetic importance of amino acids in terms of animal nutrition. Sources of amino acids for animal nutrition. Use of current knowledge about the importance of amino acids in clinical practice. 4. Fats, their classification, characteristics and evaluation. Dietetic importance of fats in terms of animal nutrition. 5. Fats, nutritional and dietary importance of fatty acids. Trans-isomers of fatty acids, conjugated fatty acids. Use of current knowledge about the importance of fatty acids in clinical practice. 6. Carbohydrates, their classification and characteristics, dietetic importance in terms of animal nutrition. Importance of monosaccharides, oligosaccharides in terms of their dietary effects. Carbohydrates, use of current knowledge about the importance of monosaccharides, oligosaccharides and polysaccharides in clinical nutrition. 7. Medicated feeds. 8. Feed additives, their classification and characteristics of individual groups (nutritional, zootechnical and sensory additives). 9. Feed additives, their classification and characteristics of individual groups (technological additives; coccidiostats). 10. Antinutritional substances, their definition, dietetic importance, their effect on animal health and food safety. 11. Physiology of digestion in ruminants. Ruminal digestion. Ruminal digestion products, their importance in terms of ruminant nutrition. Post-ruminal digestion. 12. Digestion of crude protein, lipids and carbohydrates in ruminants. Dietary principles of proper nutrition of ruminants. Dietetic and health importance of individual feeds for ruminants. 13. Pathophysiology of digestion in ruminants due to improper nutrition. Effect of feed ratio composition, feeding techniques and dietetically defective feeds, as a dietary agent of ruminant diseases, nutritional prevention of dietary disorders. Practical lessons: 1. Feeding legislation, classification of feedstuffs, principles of feed sampling for analysis, general analysis of the feed. 2. Technology of processing, treatment and description of feeds, importance from the point of view of animal nutrition. Demonstration and production of feed mixtures. 3. Technology of fodder preservation, the importance of additives, evaluation of the quality of canned bulk feed. 4. Methods for determination of balance digestibility of nutrients and energy. Crude protein - methods and principles of determination, evaluation of crude protein in feedstuffs. 5. Demonstration and characteristics of animal and vegetable protein feedstuffs. 6. Fats, methods and principle of determination in feed samples. Demonstration and characteristics of individual lipid feed. 7. Carbohydrates and fibre, methods and principles of their determination in feed samples. 8. Demonstration and characteristics of individual carbohydrate feed. 9. Microscopy of feedstuffs. 10. Basics of using computer technology in compiling feed mixtures and feed rations technology and technique, formulation of feed rations for these categories of cattle. 11. Principles of nutrition of individual categories of cattle (calves, heifers, fattening cattle for slaughter). 12. Principles of nutrition of individual categories of cattle (dairy cows - nutrition according to stages of lactation, dry period). 13. Principles of nutrition of small ruminants (sheep, goats). Credit test.
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Learning activities and teaching methods
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Lectures, Seminars, Laboratory and desk-based work
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Learning outcomes
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The course Animal Nutrition I deals with the process of feed base production, basics of technological processes of feed conservation and storage. Emphasis is placed on the relationship between environmental safety and feedstuff with an impact on animal health and quality production of safe food. Attention is paid to dietetics which is focused on the positive and negative effects of individual nutrients and feeds on the health of animals and the biological value and health safety of obtained products of animal origin.
heoretical knowledge The student can: - name legislation related to feed and animal nutrition and describe the veterinarian?s competencies in the field of medicated feed, - appoint feed control authorities and describe the RASFF (Rapid Alert System for Food and Feed), - define factors that can positively and negatively affect animal nutrition, - describe the basic analytical methods that are used in the sensory, physical, chemical and biological examination of feed, leading to their assessment in terms of animal health and feed and food safety and their basic principles and design, - characterize important nutrients of feed and their physiological role in the organism, - define animal health disorders related to inadequate nutrition Practical skills The student can: - take and properly store feed samples intended for subsequent laboratory examination, - identify basic species of feed of plant and animal origin as basic ingredients in compound feedstuffs or feed rations, - propose an appropriate method for assessing the nutritional value of a compound feed or ration, - evaluate technologies for feed treatment in the production of compound feeds, - assess the suitability of feed rations for individual species and categories of ruminant animals. Competences The student is able to: - independently assess the suitability of the feed for the given animal species and age category, - take samples of feed, compound feed and rations and propose an effective method for assessing their required nutritional value and safety, - evaluate the results of a chemical examination of feed, feed mixtures, feed rations, - work individually and in a team.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written credit test, Practical credit test
Credit requirements: - seminar attendance, 1 absence within a semester is allowed at present education, in other absences, confirmation from the doctor or possible replacement in other classes (only after prior agreement with the teachers) or agreement between the student and the teacher - elaboration of a seminar paper on an absent topic - is accepted - meeting the conditions for learning about feed - it is specified by the teacher at the beginning of the semester, during present education, there are sample feeding stuff species in the Moodle system - during the semester, elaboration and submission of worksheets (continuous control of knowledge) with the possibility of re-sits in case of failure; successfully prepared worksheets must be submitted according to the deadline set by the teacher - at the end of the semester to pass a credit test - it is specified by the teacher at the beginning of the semester
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Recommended literature
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Frape, D. Equine Nutrition and Feeding. Wiley-Blackwell. 2010.
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Hand, M., Lewis, L. Small Animal Clinical Nutrition. Mark Morris Institute, 2000. ISBN 0945837054.
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Kellems, R. O.; Church, D. C. Livestock feeds and feeding. 2002. ISBN 0-13-010582-1.
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Mc Donald, P. et al. Animal Nutrition. Pearson Canada, 2002. ISBN 0582419039.
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Naylor, J., Ralston, SL. Large Animal Clinical Nutrition. Mosby Inc, 1991. ISBN 0801629020.
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