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Unit 5: Feeds, Nutrition and Digestion

Explore the importance of proteins, lipids, and carbohydrates in animal nutrition and digestion. Learn about their sources, functions, and the different types of lipids and carbohydrates.

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Unit 5: Feeds, Nutrition and Digestion

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  1. Unit 5: Feeds, Nutrition and Digestion Lesson 3: Understanding Nutrients 1: Proteins, Lipids and Carbohydrates

  2. Proteins • Long, complex organic compounds formed when amino acids are combined with each other into polymers. They are needed to produce body structures (muscle, bone, organs), for reproduction and lactation. • Protein Sources • 1. Animal By-products • a. Tankage and meat scraps • b. Meat and bone scraps • c. Blood meal • d. Fish meal • 2. Dairy Products and By-products • a. Skim milk and buttermilk • b. Dried skim milk and buttermilk

  3. Protein Sources • 3. Seed By-products • a. Soybean meal • b. Soybeans • c. Cottonseed meal and cake • d. Linseed meal • Peanut meal • Legume Roughages • Dry Roughages • Silage • Pasture

  4. Protein Functions • A. Develop and repair body organs and tissues • B. Milk, wool and egg production • C. Fetus development • D. Enzyme and hormone construction • E. Immune antibodies development • F. Hereditary DNA transmission

  5. Lipids • Two types of lipids • 1. Fats are solid at room temp • Saturated fats (single carbon bond) • 2. Oils are liquid at room temp • Unsaturated fats (double carbon bond) • Fats contain 2.25 times the energy of carbohydrates

  6. Carbohydrates • Simple Carbohydrates • Starch • Supply major feed source for monogastric animals • Complex Carbohydrates • Cellulose • Supply major feed source for ruminants and modified monogastric animals (horses)

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