MODULE 4

ANIMAL NUTRITION AND DIGESTIVE SYSTEM S OF FARM ANIMALS

Introduction

Animal nutrition focuses on the dietary needs of animals, primarily those

in agriculture and food production. Animals need the proper nutrition for
growth and maintenance, and to provide energy for work and other vital
functions. Maintenance is the nutrition required for an animal to maintain its
current weight. Also, energy is the ability of the body to perform its functions.

The digestive system includes the digestive tract and its associated
glands. Thus tract, a tubular structure for the ingestion and digestion of food,
has an ultimate purpose of providing efficient assimilation of nutrients
necessary for life. The gastrointestinal tract provides the most readily accessible
route for substances to enter the body. It carefully selects these substances
through a variety of mechanism, including food selection (palatability), rapid
rejection of toxic substances before they have access to the more permeable
intestinal tract. Knowledge of economical anatomy is necessary in providing
proper care and for efficient and economical production.

Objectives

At the end of this module, the students/learners shall be able to:

1. Acquaint with the different terminologies in animal nutrition, digestion

and absorption;
2. Identify the different classes of nutrients, their compositions and
functions;
3. Identify and classify the different group of animals according to their
digestive systems and their parts;
4. Classify and give examples of the different feedstuffs used in farm
animals;
5. Discuss the basic function of the different parts of the digestive
system; and
6. Compare and discuss the basic processes of digestion in both the
ruminants and non-ruminants; and
7. Identify the different nutrient requirements and their basic units; and
8. Determine the enzyme being produced as per site of production.

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Lessons

1. Terminologies in Animal Nutrition and Digestive Systems of Farm

Animals
2. Classes of Nutrients, their Composition and Classifications of
Feedstuffs
3. The Digestive Systems of Farm Animals
4. Nutrients Digestion

Direction to the Learner

1. Soft copy of this Module will be send to learner through on line;

2. The learner will answer all Self-Checks and perform all activities that is
being asked in each lesson;
3. Perform/answer summative test at the end of the Module;
4. The learner will submit/send soft copies of their answers on the self-
checks, activities and summative test on or before the scheduled date
of submission through on line;
5. Consult with the instructor/professor on the scheduled on-line
classes/meetings for comprehension on various contents of the lessons;
6. Mid Term/Finals will be done on-line based the scheduled date
provided by the campus;
7. Releasing/sending of soft copy of the next and succeeding modules
will be done through on line after completing all the requirements of the
last module; and
8. Grading will be based on the following:

A. Class Standing = 60%

➢ Check =10%
➢ Activity = 20%
➢ Summative Test = 30%

B. Midterm/Final Exam = 40%

Total = 100%

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Lesson 1: Terminologies in Animal Nutrition and Digestive Systems of
Farm Animals

Introduction/Rationale

In this lesson, the different terminologies involved in Animal Nutrition and

Digestion are being defined in order for the students/learners to
appreciate/understand and comprehend the things that will be discussed and
presented in the succeeding topics. This will eventually facilitate clearer, better
understanding and comprehension on their part as learners.

Objective

At the end of the lesson, the students/learners shall be able to:

1. Familiarize and recite/define the meaning of the different

terminologies involved in Animals Nutrition and Digestion in Farm
Animals.

Definition of Terms

Nutrition – the series of processes by which an organism takes in and assimilates

food for promoting and replacing worn-out or injured tissues.

- it encompasses several fields of discipline like biochemistry,

chemistry, physiology, endocrinology, microbiology, and
genetics.

Nutrients – any constituent or group of feed constituents of the same general

chemical composition that aids in the support of life.

- may include synthetically produced vitamins, chemically

produced inorganic salts or biogenically synthesized amino acids.

Digestion – breakdown of feed particles into suitable products for absorption,

may include mechanical forces, chemical action, and enzyme activity.

- is a mechanical breakdown of feed and the consequent chemical

changes brought about by the digestive juices, bacteria and
protozoa.

Absorption – transfer of substance from gastro-intestinal tract (GIT) to the

circulatory (blood or lymph) system.

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Metabolism – combination of anabolic and catabolic reactions occurring in
the body with the liberation of energy.

Enzymes – a complex protein produced in living cells that causes changes in

other substances within the body without being changed itself (organic
catalyst).

Prehension – refers to the seizing and convening of feed into the mouth.

Mastication or chewing – is the mechanical breakdown of feed into finer

particles.

The importance of mastication lies on the fact that:

a. Finely ground feed presents a greater surface area than the coarse
feed for the action of digestive enzyme; and

b. Mastication allows the feed to be well mixed with the saliva thus
facilitates swallowing.

Insalivation – is the mixing of feed with the saliva.

Bolus formation (in ruminants) – is the formation of “balls” of feed out of the
masticated feed particles.

Rumination – is the process which permits an animal to forage and ingest feed
rapidly, then complete chewing at a later time. It embraces those
mechanical factors of digestion whereby feed in the stomach is regurgitated,
re-masticated, re-insalivated and re-swallowed.

Self-Check: (15 pts)

1. What is the importance of mastication in ruminant

animals? (5 pts)

2. In your own understanding, differentiate the

following: (10 pts)

a. absorption from digestion.

b. nutrients from nutrition.

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Lesson 2: Classes of Nutrients, their Composition and Classifications
of Feedstuffs

Introduction/Rationale

Nutrients are constituents or group of feed constituents of the same

general chemical composition that aids in the support of life. These are very
important part of an animal nutrition in order to optimize its performance and
become productive.

Through this lesson, knowledge on the different classes of nutrients and

feedstuffs that are being used in the feed ration of farm animals will be
discussed as to its functions, sources, composition and classification.

Objectives

At the end of the lesson, the students/learners should be able to:

1. Familiarize with the different classes of nutrients for farm animals; and
2. Discuss and explain the different functions, classifications and
composition of nutrients; and
3. Identify and give examples of feedstuffs that are being used as
ration of farm animals.

Classes of Nutrients

1. Water

Water is the cheapest and most abundant nutrient. It makes up to

65-85% of animal body weight at birth and 45-60% of bod weight at
maturity. The percentage of body water decreases with animal age and
has an inverse relationship with body fat. It accounts for 90-95% of blood
and many tissues contain 70-90% water.

Water found in the animal body:

1. intracellular water – mainly muscles and skin

2. extracellular water- mainly interstitial fluids, blood plasma,

lymph, synovial and cerebrospinal fluids
3. water present in urinary and gastro-intestinal tract
A. Functions and Deficiencies

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 a. Functions of Water

1. Transport of nutrients and excretion

2. Chemical reactions and solvent properties
3. Body temperature regulation
4. Maintain shape of body cells
5. Lubricate and cushion joints and organs of the body
cavity

b. In cases of Water Deficiency, the following shall take place:

1. Reduced feed intake and reduced palatability

2. Weight loss due to dehydration
3. Increased secretion of nitrogen and electrolytes such as
Sodium (Na) and Potassium (K)

B. Sources of Water in the Animal

a. Drinking water – consumption affected by many factors

b. Water contained in or on feed – about 8 to 30% water
c. Metabolic – may account for 5-19% total water intake

2. Carbohydrates

Carbohydrates are made up of Carbon (40%). Hydrogen (7%) and

Oxygen (53%) by % molecular weight. It includes sugar, starch, cellulose
and gums. Very little occurs as such in animal body. Carbohydrates
makes up approximately ¾ of plant dry weight and thus the largest part
of animals food supply and they are formed by photosynthesis in plants.

A. Classification (based on number of sugar molecule)

a. Monosaccharide – it includes hexoses (glucose, fructose,

galactose, mannose) and pentoses (arabinose, xylose, ribose)
b. Disaccharides – contain two sugar molecules. It includes sucrose,
maltose, lactose, and celliobiose.
c. Polysaccharide – contain many sugar molecules. It includes starch
(amylose, amylopectins, and glycogen), cellulose, mixed
polysaccharide (hemicelluloses, pectins) and lignin.

B. Functions of Carbohydrates

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 a. Source of energy
b. Source of heat
c. Building stores for other nutrients
d. Stored in animal body by convening to fat

3. Fats (Lipids or Ether Extract)

Fats are made up of Carbon (77%), Hydrogen (12%), and Oxygen

(11%). They are insoluble in water but soluble in organic solvents.
Fat yield 2.25 times more energy than carbohydrates or proteins.

A. Classification of Fats

a. Simple lipids

b. Compound lipids – it includes phospholipids, glycolipids, and

lipolipids

c. Derived lipids – it includes fatty acids and sterols

4. Proteins

Proteins are made up of Carbon (53%), Hydrogen (7%), Oxygen

(23%), Nitrogen (16%) and Phosphorus (1%). They are the principal
constituents of the organ and soft structures of the animal body.
Dietary requirements are highest in the young growing animals and
decline gradually to maturity. Proteins are basically large molecules.

All proteins have one common property; their basic structure is

made up of single unit called amino acids. True proteins are
composed of amino acids. Non-protein nitrogen (NPN) are
compounds that are not true protein in nature. Crude proteins are
composed of true proteins and any nitrogenous products and can
be computed by %CP = %N x 6.25. Twenty two amino acids are
commonly found in proteins classified as essential amino acid and
non-essential amino acid.

Essential amino acids are those amino acids which are essential to
the animal and must be supplied in the diet/ration because the
animal cannot synthesize them fast enough to meet its requirements.
It includes the following:

1. Arginine 6. Methionine
2. Histidine 7. Phenylalanine
3. Isoleucine 8. Trytophan

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 4. Leucine 9. Threonine
5. Lysine 10. Valine

A. Classification of Proteins

a. Simple (globular protein) – those yielding only amino acids or their

derivatives. Ex. Albumins, histones, protomins, globulins, glutelins,
prolamins

b. Fibrous proteins – constitute about 30% of total proteins in the body,

connective tissues. Ex. Collagens, elastin, keratins

c. Conjugated proteins – those in which simple proteins are combined

with non-protein radical. Ex. Nucleoproteins, lecithoproteins,
lipoproteins, metalloproteins

B. Functions of Proteins

a. Proteins are the basic structural unit of the animal body

b. They are needed in various body metabolism

5. Minerals

Minerals constitute the inorganic portion of plants and animals. The total
mineral content of plants and animals is often called ash. It makes up to 5% of
animal body on dry weight basis.

A. Classification of Minerals

a. Major minerals – are normally present at greater level in animal body

or needed in relatively large amount in the diet.

1. Calcium – needed in bone and teeth formation (99% of body

calcium are present in the bone and teeth). They are also
needed in nerve and muscle function, maintain acid-base
balance and basic component of milk and egg shell.

2. Phosphorous – in support to calcium, they are needed in bone

and teeth formation. About 80% of body phosphorous is in the
bone and teeth. Phosphorous is a component of protein in soft
tissues, needed in milk and egg production and also needed
in various body processes.

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 3. Sodium and Chlorine – they have an important function in the
formation of digestive juices, control of body fluid
concentration, control of body fluid pH, and needed in nerve
and muscle activity.

4. Magnesium – they are necessary for many enzyme systems,

play a role in carbohydrate metabolism, and are necessary for
the proper functioning of the nervous system.

5. Potassium – they are required in body functions like osmotic

relations acid –based balanced, rumen digestion and the
primary intracellular ration in neuromuscular activity.

6. Sulfur – Act as a component of the amino acid cysteine and

methionine, and the vitamins biotin and thiamine. It also
needed in the formation of various body compounds.

b. Trace Minerals – are normally present at low levels in animal body or

are needed in very small amounts of diets.

1. Iron – necessary for hemoglobin formation, formation of certain

enzymes related to oxygen transport and utilization; and enters
into the formation of certain compounds which serves as iron
stores in the body specially ferritin in the liver and spleen, and
hemosiderin in the blood.

2. Iodine – needed in the production of thyroxine by the thyroid

gland.

3. Cobalt – it is a component of Vitamin B12 molecule.

4. Copper – needed in iron absorption, hemoglobin formation,

synthesis of keratin for hair and wool growth, and needed in
various enzyme systems.

5. Fluorine – Retard osteoporosis in mature animals.

6. Manganese – it influences estrus, ovulation, fetal development,

udder development, milk production, and growth of skeletal
development.

7. Molybdenum – it is a component of enzyme xanthine oxidase

which is important for uric acid formation in poultry. It stimulates
action of rumen microorganisms.

8. Selenium – it is needed in Vitamin E absorption and utilization.

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 9. Zinc – prevents Para keratosis, promotes general thriftiness and
growth, promotes wound healing, and impair testicular growth
and function.

6. Vitamins – they are organic components of natural food but distinct

from carbohydrates, fat, proteins and water. They are present in foods
in minute amounts and effective in the animal body in small amounts.
They are essential for development of normal tissues necessary for
metabolic activity but do not enter into structural portion of the body.

A. Classification of Vitamins

a. Fat soluble vitamin

1. Vitamin A (Retinol) – promotes the development of visual

pigments. It is indispensable for the formation and protection
of epithelial tissues and helps improve resistance to diseases.

2. Vitamin D (Calciferol) – regulates the incorporation of Calcium

(Ca) and Phospherous (P)minto the bone matrix and Ca
absorption from the intestinal lumen.

3. Vitamin E (Tocopherol) – works as a biological antioxidant, as a

detoxifying agent and participates as a component of the
respiratory chain.

4. Vitamin K (Menadione) – it functions in the blood coagulation

system.

Water Soluble Vitamins

1. Vitamin B1 ( Thiamine) – help in carbohydrate metabolism

2. Vitamin B2 (Riboflavin) – acts in the respiratory chain as a

constituent of the flavin enzymes concerned with hydrogen
transfer.

3. Vitamin B6 (Pyridoxine) – active in amino acid metabolism

4. Vitamin B12 (Cyanocobalamin) – essential in fat and protein

metabolism

5. Vitamin H (Biotin) – necessary for gluconeogenesis and fatty

acid synthesis

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 6. Folic Acid – needed in the formation of amino acid and
nucleic acid

7. Nicotinic Acid ( Niacin) – act as an active group of different

coenzymes for citric acid cycle

8. Pantothenic Acid – part of Co-enzyme A

9. Vitamin C (Ascorbic Acid) – essential in the formation and

maintenance of skeletal tissues; involved in defense
mechanism

Classifications of Feedstuffs

Feeding farm animals is a process of priority decision-making involving at

least two general conditions. The first is an abundance of food material which
is not in a usable form or aesthetically acceptable as human food, and the
second is a surplus of food material accompanied by a standard of living
sufficiently high that the nutrient losses involved in feeding animals are
compensated for by the increased desirability and nutritional excellence of
foods of animal origin.

Decisions relevant to the first set of conditions include determining the

optimum numbers and kinds of animal that can be productively supported by
the available feedstuffs. Efforts should be made to maximize production; but
also to allocate nutrient supplies in a competitive situation for the maximum
benefit to the society concerned.

The various feeds and fodders used in livestock feeding are broadly
classified as:

A. Roughages – are feedstuffs which contains more than 18% crude fiber
and less than 60% Total Digestible Nutrients (TDN).

Due to higher crude fiber content, they are more bulky and have low
digestibility as compared to concentrates.

1. Maintenance type – containing 3-5% Digestible Crude Protein (DCP).

Example: Green maize, oat
2. Non-maintenance type – containing less than 3% DCP.
Example: Straw

3. Production type – containing more than 5% DCP

. Example: Berseem, lucerne

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Roughages are further classified into two major groups as:

1. Green/succulent roughages – they contain about 60-90% moisture.

Examples: Pasture, cultivated fodders, tree leaves, root crops
and silages.

2. Dry roughages – they contain about 10-15% moisture.

Examples: straw and hay

Classification of Feedstuff

A. Concentrate Feeds – are feed materials usually having low moisture and
fiber content (less than 18%) with relatively high digestibility.

Concentrates are classified into:

1. Basal (carbonaceous) concentrates – those feed materials rich

in energy (less than 20% crude protein (CP)

Example:

a. Cereal grains – yellow corn, rice bran (D1, sorghum,

barley, oats, wheat pollard

b. Root crops – cassava, gabi, camote

c. Oil/fats – coconut oil, fish oil tallow

d. Molasses – sugarcane

2. Protein concentrates – those feed materials either pure or

mixed rich in protein either plant or animal origin (more than 20%
CP).

Example:

a. Plant protein – soybean meal, peanut meal, cotton

seed meal, copra meal, ipil-ipil meal,
sunflower seed meal, rubber seed meal,
etc.

2. Animal protein – meat and bone meal, blood meal,

feather meal, tankage, skimmilk, animal
waste

3. Marine protein – fish meal, shrimp meal,

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 4. Single cell protein – produced by yeast or bacteria

5. Non-protein nitrogen – urea may be fed to ruminants but

not for swine or poultry

- biuret is a mixture of the nitrogen

compounds resulting from controlled
pyrolysis (chemical change due to heat)
of urea

3. Minerals and Vitamins Supplements

a. Minerals – (Macro) – limestone, oyster shell, bone meal,

Dicalcium phosphate, Tricalcium phosphate, Mono
Dicalcium phosphate, calcium bicarbonate, salt;

(Micro) – are either synthetic preparations which are

available commercially in premixes.

b. Vitamins – are either pure or synthetic preparations which

are available commercially in premixes.

c. Feed additives (non-nutritive feed) – feed ingredients with

no nutrient value added usually in small quantity to the
basic fed mix for the purpose of fortifying to improve its
digestion and utilization.

Example: antibiotics, prebiotics, probiotics, anti-oxidants,

hormones, enzymes, mold inhibitors, flavoring, coloring,
toxic binders, pellet binders and acidifiers.

B. Roughages – are feed materials with high proportion of fiber or non-

digestible materials (more than 18%) with relatively poor digestibility.

Roughages are classified into:

1. Degree of water content

a. Succulent roughages – high in water content and more

digestible

➢ Soilage – green fodder that are cut by human and fed to

animal in fresh form

➢ Pasture – green fodder/grasses that are grazed by the

animal in the field.

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Some pasture species (grass or legumes)

▪ Napier grass – Pennisetum puppureum

▪ Guinea grass – Panicum maximum
▪ Para grass – Brachiaria mutica
▪ Signal grass – Brachiaria decumbens
▪ Bagocboc – Themeda triadra
▪ Cogon – Imperata cyclindrica
▪ Alabang x – Andrpogon nodosus
▪ Centrosema – Centrosema pubescens

Self-Check: (25 pts)

1. Discuss why is water the cheapest and most

abundant nutrient? (5 pts)

2. What are fat soluble vitamins and water soluble

vitamins and how do they function/works. (10 pts)

3. Why is it that trace minerals are needed by the

body in small amount? If they are used in large
amount, what will happen? (10 pts)

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Lesson 3: The Digestive Systems of Farm Animals

Introduction/Rationale

The digestive system includes the digestive tract and its associated
glands. This tract is a tubular structure for the ingestion and digestion of food
which has an ultimate purpose of providing efficient assimilation of nutrients
necessary for life.

Objectives

At the end of the lesson, the students/learners should be able to:

1. Familiarize with the different parts of the digestive organs/tract of farm

animals through illustrative drawing;
2. Identify/classify animals based on their Gastro Intestinal track;
2. Discuss the different functions of the different organs; and
3. Discuss the different processes involved in the digestion of feeds.

The Digestive System

The gastrointestinal tract provides the most readily accessible route for
substances to enter the body. It carefully selects these substances through a
variety of mechanism, including food selection (palatability), rapid rejection of
toxic substances (increased rate of passage) and gastric digestion of
substances before they have access to the more permeable intestinal tract.
Knowledge of economical anatomy is necessary in providing proper care and
for efficient and economical animal production.

The digestive system processes water and nutrients for the body to use.
Whatever food an animal eats has to be broken down into small molecules in
order to pass into the bloodstream to be taken to the cells and used for energy.

Digestion and Absorption

Digestion involves the processes used to prepare food for absorption.

Digestion includes mechanical and chemical processes. Mechanical forces
include chewing (mastication) and muscular contractions of the GI tract.
Chemical processes include action of acids produced in the GI tract, and
enzymatic activity from enzymes produced in the GI tract or enzymes
produced by microorganisms found in the GI tract.

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 Absorption includes the processes that move small molecules through
membranes of the gastro-intestinal (GI) tract into the blood so that the
molecules will be used by the animal for a specific function.

Animals are grouped according to the types of GI tract they possess or

structure of the stomach. These groups are non-ruminants, ruminants, and
modified-stomach animals.

A. Non-ruminant – these are animals with monogastric or simple

stomach which include the pig, horse, rabbit, dog and cats. The parts of
the GI tract and their description and functions are:

Digestive Tract of a Pig

1. Mouth is composed of three accessory organs:

a. Tongue – used for grasping food.

b. Teeth – used for mastication of food.

c. Salivary Glands – produces saliva which is used to

moisten the food and lubricate the food to facilitate
swallowing. Saliva produces salivary amylase or ptyalin
which starts carbohydrate digestion.

2. Pharynx – is a common passage of feed and air. Inspired air

crosses the pharynx to enter the larynx while feed crosses the
pharynx to enter the esophagus.
3. Esophagus – it is a muscular tube which allows passage of food
from mouth to stomach.

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4. Stomach – it is a muscular digestive organ that has three major
functions:

a. storage of infested feed

b. mechanical breakdown (grinding and mixing of feed)

c. production of the following for absorption, enzymatic

action and microbial fermentation:

c.1 Cardiac region- produce mucus that

protects the stomach lining.

c.2 Peptic gland region- produce HCI,

pepsin and mucus

c.3 Pyloric region- produce mucus

5. Small Intestines – has three divisions

a. Duodenum – active site of digestion

that receives secretions from the
pancreas, liver and intestinal walls.

b. Jejenum – middle section that is involved in nutrient

absorption.

a. Ileum – last section that is also involved in nutrient

digestion.

Small intestine – is the site of further digestion and

absorption of certain products from stomach
digestion.

5. Large Intestines – has three sections:

a. Cecum – first section which is relatively large in horse and

in rabbits. When well developed, it contains many bacteria
which produce enzymes that digest fiber.

a. Colon – middle section involved in reabsorption of

water.

b. Rectum – last portion involved in the elimination of

undigested feed materials in the form of feces.

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 Large intestine – is the site of water absorption,
storage of waste material, and bacterial digestion of
fiber.

A. Ruminants – these are animals with a compound stomach and

include cattle, carabao, sheep and goats.

Compartments of the Compound Stomach

1. Rumen – is a large muscular compartment which fills the

left side of the body cavity. The muscular walls secrete no
enzymes and are covered by projections called papilla
which are required for absorption of nutrients.

Functions of Rumen

a. Provide favorable environment for protozoa and

bacteria. A milliliter (ml) of rumen fluid contains 25-50
billion bacteria. These bacteria are responsible for a
significant pregastric fermentation which produces:

1. Enzymes that breakdown fibers as well as starch

and protein. The digestion produces volatile fatty
acids (propionic, butyric, and acetic) which are
absorbed by the papillae and to be used as a source
of energy for the animal.

1. Water soluble vitamins and vitamin K

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 2. Bacterial synthesis of amino acids and proteins. The
bacteria will pass out of the rumen and become a
source of amino acids for the host animal. Thus, low
quality dietary protein may become high quality
protein which is high in the dietary essential amino
acids during rumen digestion

a. The rumen also functions for storage and

soaking of feeds.

1. Reticulum – are composed of walls which are

similar to a honey comb. The reticulum moves
food into the rumen or omasum. It also collects
dense particles of food for regurgitation during
rumination. Wires and nails taken in by the animal
are stored in the reticulum.

2. Omasum – it is a round muscular organ which

contains many muscular laminae (sometimes
called manyplies). Functions include passage of
ingesta to lower GI tract; reduce particle size of
ingesta; and absorption.

3. Abomasum – considered to be very similar to the

true gastric stomach of the non-ruminant animal
or it is the true stomach of ruminants. The
characteristic of the abomasum is similar to the
stomach of the non-ruminant.

The small and the large intestine of the ruminant animal is

similar in form and functions as in the non-ruminants. Additional
unique feature of the ruminant is the presence of the esophageal
groove. The esophageal groove begins at the base of the
esophagus and when stimulated by sucking forms a tube which
empties into the abomasum. The function of the esophageal
groove is to direct milk obtained from the sucking to escape
microbial digestion in the rumen.

Rumination can be describes as controlled vomiting. A

controlled set of contractions of the esophagus, reticulum, and
rumen allow ingesta to be regurgitated back to the esophagus
where fluids are swallowed again and additional re-mastication re-
swallowing occurs.

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A. Avian GI tract or Modified simple - stomach – is very different
from non-ruminants and ruminant GI tract.
GI tract includes the following:

Digestive Tract of a Chicken

1. Mouth – referred to as beak or bill. The beak/bill does not

contain teeth but it is used to collect particles of feed and to break
large particles into smaller pieces. Avian species have tongue and
salivary glands and both saliva does not contain salivary amylase.

2. Esophagus – have an enlarged area called crop. The crop is a

temporary storage and for moistening of food.

3. Crop – for storage of feed

4. Proventriculus – corresponds to the true stomach of the non-

ruminant and abomasum of ruminants. It is the site of HCI and
pepsin production in the bird. Ingesta pass through the
provetriculus very rapidly – 14 seconds. It also secrets gastric
enzymes for digestion.

5. Ventriculus – is commonly called the gizzard (for mixing and

grinding of feed). It is a muscular area which contains grit. The
muscular contractions which are involuntary aid in mechanical
breakdown of food similar to the mastication by the teeth in the
non-ruminant and ruminant.

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 6. Small intestines – the small intestines of the bird is similar to the
small intestine of the non-ruminant and ruminant.

6. Large intestine - the large intestines of the bird contain two areas
which are very similar in form and function to the cecum of non-
ruminant and ruminant.

Accessory Glands and Their Functions

1. Salivary glands provide mucus which aid in the swallowing process.

In some animals, saliva contains the enzyme called ptyalin.

2. Pancreas produces digestive enzymes needed in the digestive

processes that take place in the small intestine.

3. Liver secretes bile needed for the emulsification of fat in the small
intestine.

Self-Check: (25 pts)

1. Why do ruminant animals eat high fiber while non-

ruminants cannot subsist on high fiber feeds? (10 pts)

2. Discuss the functions of the accessory glands.

(15 pts)

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Lesson 4: Nutrient Digestion

Introduction/Rationale

Digestion is the preparation of food for absorption. For absorption to occur,

nutrients must be broken down to very small molecules. The basic unit of a
nutrient is the form of the nutrient which may be absorbed.

The different basic units of nutrients as well as the enzymes that are being
produces by the digestive organs will be discussed in this lesson. Likewise, on
how are these nutrients are being used by the farm animals.

Objectives:

At the end of the lesson, the students/learners should be able to:

1. Identify the basic unit that is being produced by each nutrient;

2. Familiarize with the enzymes produced by the digestive organs and
their end products; and
3. Discuss the nutrient requirements for a certain aspect in the life of farm
animals.

Nutrients and their Basic unit

Nutrient Basic Unit

Protein Amino Acid

1. Starch Glucose (non-ruminant)
Volatile fatty acids and lactic acid
(ruminants)
2. Cellulose Volatile fatty acids
3. Sucrose Glucose and fructose
4. Lactose Glucose and glucose
5. Lipids Fatty acids and glycerol
6. Minerals Any soluble form
7. Vitamins Any soluble form

Following mechanical breakdown, the action of enzymes is required to

break nutrients to their basic unit. Enzymes are organic catalyst which
produces changes in the structure of nutrients which result in the reduction to

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basic units. The following is the site of production and end-products of
enzymes:
Site of Production Enzyme Produced Action

1. Saliva Salivary amylase Convert starch to maltose

1. Rumen Microbial cellulose Convert Cellulose to

volatile fatty acid

Microbial amylase Convert starch to Volatile

Fatty Acids and lactic
acid

Microbial proteases Convert Protein to amino

acid Ammonia (NH3)

Microbial urease Convert Urea to CO2 and

Ammonia (NH3)

2. Stomach Pepsin Convert Protein to

Abomasum polypeptides
and
Proventriculus

3. Pancreas Trypsin Convert Protein to

peptides and amino acid

Chymotrypsin Convert Protein to

peptides and amino acid

Carboxypeptides Convert Protein to peptides

and amino acid

Digestion occurs primarily in the small and large intestines. The villi (small
projections which line the small intestines) are essential in absorption. A large
amount of absorption of volatile fatty acids occurs in the rumen and depends
greatly on many healthy papillae (projections which line the rumen). In
general, absorption occurs as the result of diffusion or active transport. Diffusion
involves the movement of the basic units from areas of high concentration (the
GI tract) to area of lower concentration (the blood).

Metabolism can occur only after the basic units of the nutrients have
been absorbed into the blood. Metabolism involved all the chemical reactions
performed by the cells to use the basic units of the nutrients for their specific
functions, i.e. glucose for energy or amino acids for protein synthesis.

23
Nutrient Utilization of Farm Animals

Nutrients absorbed by the animal body are utilized for various body processes:

1. Maintenance – each animal has a maintenance required for

feed/ration on the various nutrients for the following purposes:

a. To maintain body weight or size (no gain or loss)

b. To support the essential life processes, i.e. respiration, circulation,

normal muscular activity, etc.

c. To maintain body temperature

d. To maintain the different body secretions

Basal metabolism refers to the minimum energy expenditure to

maintain essential life processes. It is the starting point in
determining the maintenance energy requirement for energy of
an animal. Energy requirement for maintenance is related to the
body surface area or metabolic body size. It is made up of the net
energy (for basal metabolism) and activity increment. The activity
increment refers to the energy expenditure due to normal body
movements and associated activities.

Protein requirement for maintenance is made up of

endogenous urinary nitrogen (EUN) which is used for the normal
wear and tear of the body organs and tissues; and adult growth
function of hairs, feathers, hoofs, nails, etc.

2. Growth – is the correlated increase in the mass of the body to reach

the size at maturity fixed by heredity. High protein level and good
quality protein (amino-acid make up) are both needed for optimum
growth. These may gradually be lowered with age. Energy (coming
mainly from carbohydrates, provided also by fats and proteins) is the
driving force for tissue synthesis or anabolism. The practical measures
of growth performance of farm animals are average daily gain in
weight (ADG) and feed efficiency.

3. Reproduction – the nutrient requirements for reproduction represent

the additional amounts of the various nutrients needed for the
female’s coming into estrus, subsequent conception and adequate
development of the fetus until birth; and for the male’s maintenance
of the integrity of the reproductive organs and its sperm cells and sex

24
 hormones. The substantial requirement, especially of energy, protein,
calcium and phosphorous, is for the development of the fetus (pre-
natal growth). Too severe nutrient deficiencies for a long period can
lead to permanent sterility.

4. Milk Production – Lactation in any species requires substantial

nutrients for synthesis of adequate amount of milk to nourish the
young. This additional requirement above those for maintenance
and possibly growth is much more pronounced in the dairy animal,
especially the dairy cow. Dairy type animals produce milk for human
consumption and for the nourishment of their young.

5. Egg Production – The major factors affecting nutrient requirements

are rate of egg production, egg size or weight, egg shell thickness,
and body size of layer. The principal factors affecting egg shell quality
is dietary calcium.

Self-Check: (20 pts)

1. What is the role and function of nutrients in the over-all

development of farm animals? (10 pts)

2. How does calcium affect the egg quality of layers?

Explain why. (5 pts)

3. What type of nutrient is responsible in the efficient milk

production of dairy animals and why? (5 pts)

25
 Summative Test: (100 pts)

I. Identification. Identify the correct word/terminology

correspondent to the following statement and write your
answer to the space provided for. (20 pts)

______________ 1. It refers to the seizing and converting of feed into the

mouth.
______________ 2. The combination of anabolic and catabolic reactions
occurring in the body with the liberation of energy.
______________3. Any constituent or group of feed constituents of the
same general chemical composition that aids in the
support of life.
______________ 4. The breakdown of feed particles into suitable products
for absorption.

______________ 5. The transfer of substance from gastro-intestinal tract to

the circulatory system.

______________ 6. The nutrient which makes up to 65-85% of animal body

weight.

______________ 7. The nutrients which are insoluble in water but

soluble in organic solvents.

_______________8. The nutrients which compose of the principal

constituents of the organ and soft structures of the
animal body.

_______________9. They are needed in bone and teeth formation.

_____________ 10. It is needed in the production of thyroxine by the thyroid

gland.

______________ 11. They promote the development of visual pigments.

______________ 12. They are needed in the formation of amino acid and
nucleic acid.

_______________ 13. They are essential in the formation and maintenance of

skeletal tissues.

_______________ 14. The animals with monogastric or simple stomach.

_______________15. The last portion involved in the elimination of undigested

feed materials in the form of feces.

26
_______________ 16. The site for further digestion and absorption of certain
products from stomach digestion.

_______________ 17. The true stomach of ruminant animals.

_______________ 18. They correspond to the true stomach of the non-

ruminant and absorption of ruminants.

________________ 19. They secrete bile needed for the emulsification of fat in
the small intestine.

________________20. They provide mucus which aid in the swallowing

process.

1I. Discussion. (70 pts)

1. Give the different classes of nutrients and their functions. (10 pts)

2. What are the 3 the groups of animals based on their digestive tract
and how do they differ from each other. (15 pts)

3. Discuss the digestion of carbohydrates in swine, poultry and cattle.

(10 pts each)

4. Discuss the functions of rumen of an animal. (5 pts)

5. Differentiate absorption from digestion. (5 pts)

6. Discuss the process of rumination. (5 pts)

7. Discuss the digestion of the following nutrients in pig/swine: (10 pts

each)

a. protein
b. fats

27
References:

1. Books:

1. Hayes, M. 2016. Small Cattle for Small Farms

2. Mccguirre,M. and Beerman, K.A.2018. Nutritional Sciences
3. Majahan, N.2017. Poultry Nutrition
4. Herren, R.V. 2019.The Science Animals Agriculture
5. Kulkarni, S.A. 2017. Sheep, Goat and Poultry Farming
6. Singh, U.S.2014. Animal Nutrition
7. Shaffer, V.2019. Animal Science
8. Learning, E. 3G. 2018. Theory Practice and Techniques in Livestock
Production

2. On line:

1.https://www.google.com/search?q=digestive+tract+of+a+pig&source=lnms&tbm=isch&sa
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