ANIMAL HUSBANDRY III (FEED AND NUTRITION) – Distance Learning Course

By: ACS Distance Education  09/08/2013
Keywords: Distance learning, correspondence courses, distance education

COURSE STRUCTURE 1. INTRODUCTION TO ANIMAL FOODS Terms and Definitions Groups of Foods Other Terms That Are Used Food Processing Terms Water 2. FOOD COMPONENTS - CARBOHYDRATES AND FATS Carbohydrates Carbohydrates as a Source Of Energy Fats and Oils Adipose Tissue Deposits in Animals Fat Deposits in Different Animals 3. FOOD COMPONENTS - PROTEINS, MINERALS, AND TRACE ELEMENTS Composition of Proteins The Build Up Of Proteins Biological Value of Protein Protein Content of Foods The Function of Protein Feeding Urea to Ruminants Major Minerals Trace Elements Vitamins 4. EVALUATING FOODS AND DIGESTIBILITY Analysis of Feed Stuffs Calculating Digestibility Protein Value Energy Value Nutrient Value of Some Common Foods 5. CLASSIFYING FOODS PART A Cereals and Cereal By-Products Brewing By-Products Grasses, Legumes and Succulents Lucerne Sainfoin Other Succulent Foods Roughage, Hay, Silage and Dried Grass 6. CLASSIFYING FOODS PART B Oil and Legume Seeds Oil Seeds and Their Products Legume Seeds 7. CLASSIFYING FOODS PART C Fodder Trees and Animal Products Fodder Trees and Shrubs Animal Products 8. CALCULATING RATIONS PART A The Object of Rationing Nutritional Requirements of the Animal Calculating a Maintenance Ration Cattle at Pasture Working Out Rations for a Herd 9. CALCULATING RATIONS PART B Nutrient Requirements for a Dairy Cow Working Out the Total Requirements Feeding a Ration to Meet Nutrient Needs The Dairy Ration 10. CALCULATING RATIONS PART C Ready Mix Feeds Using Protein Contents A Summary of Rationing Further Considerations in Rationing Find out more at http://www.acsedu.co.uk/Courses/Agriculture/ANIMAL-HUSBANDRY-III-FEED-AND-NUTRITION-BAG202-226.aspx Or email us at [email protected] for more information

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