Syllabus
History of animal nutrition.
Importance of nutrients in animal production and health.
Composition of animal body and plants.
Nutritional terms and their definitions.
Nutritional aspect of carbohydrates, protein and fats.
Role and requirement of water, metabolic water.
Importance of minerals (major and trace elements) and vitamins in health and
production, their requirements and supplementation in feed.
Common feeds and fodders, their classification, availability and importance for
livestock and poultry production.
Measures of food energy and their applications – gross energy, digestible energy,
metabolizable energy, net energy, total digestible nutrients, starch equivalent,
food units, physiological fuel value.
Direct and indirect calorimetry, carbon and nitrogen balance studies.
Protein evaluation of feeds – Measures of protein quality in ruminants and non- ruminants, biological value of protein, protein efficiency ratio, protein equivalent,
digestible crude protein.
Calorie protein ratio. Nutritive ratio.
Introduction to feed technology- Feed industry; Processing of concentrates and
roughages.
Various physical, chemical and biological methods for improving the nutritive
value of inferior quality roughages.
Preparation, storage and conservation of livestock feed through silage and hay and
their uses in livestock feeding.
Harmful natural constituents and common adulterants of feeds and fodders.
Feed additives in the rations of livestock and poultry and their uses.