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.