ANSC 3180 Lecture 2: Fundamentals of Wildlife Nutrition

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ANSC 3180 Wildlife Nutrition Jan. 11-30
Fundamentals of Wildlife Nutrition
Table of Contents
Fundamentals of Wildlife Nutrition ........................................................................................ 1
Nutrition and Feeding ....................................................................................................................2
Nutrient Groups .............................................................................................................................3
Water ................................................................................................................................................................... 3
Carbohydrates ...................................................................................................................................................... 3
Proteins ................................................................................................................................................................ 4
Fats ....................................................................................................................................................................... 4
Fats ā€“ Fatty Acids ................................................................................................................................................. 5
Energy Storage ...............................................................................................................................6
Essential Nutrients: ........................................................................................................................6
Essential Amino Acids *NEED TO KNOW ............................................................................................................. 6
Non-Essential Amino Acids .................................................................................................................................. 7
Vitamins ........................................................................................................................................7
Vitamins ā€“ fat soluble ........................................................................................................................................... 8
B Vitamins ā€“ water soluble ................................................................................................................................... 9
Other Vitamins ā€“ water soluble ......................................................................................................................... 10
Minerals ...................................................................................................................................... 10
Maco Minerals ................................................................................................................................................... 10
Micro/trace minerals ......................................................................................................................................... 11
Digestive strategies ...................................................................................................................... 12
Carnivores .......................................................................................................................................................... 12
Omnivores .......................................................................................................................................................... 13
Herbivores .......................................................................................................................................................... 14
Herbivores ā€“ Pregastric ................................................................................................................ 15
Herbivores ā€“ Postgastric ............................................................................................................... 16
Summary: Nutrient Digestion and Absorption ............................................................................... 17
Special Nutrient Requirements ā€“ Rabbit ....................................................................................... 18
Summary of Essential Nutrients .................................................................................................... 18
Abbreviations ā€“ heat and cold ...................................................................................................... 19
Abbreviations ā€“ in energy ............................................................................................................. 20
Conversions ................................................................................................................................. 20
Crude protein ā€“ N ............................................................................................................................................... 20
Calories ļƒŸ> joules ............................................................................................................................................ 21
Energy ................................................................................................................................................................ 21
Animal water content ........................................................................................................................................ 21
Daily energy requirements ................................................................................................................................. 22
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ANSC 3180 Wildlife Nutrition Jan. 11-30
Quiz question: which nutrient are essential? ................................................................................ 22
Vertebrate Classification ..................................................................................................... 23
Mammal Classification ................................................................................................................. 23
Feed Analysis....................................................................................................................... 25
Abbreviations used in nutrition .................................................................................................... 25
Methods of feed (& faecal) analysis: ............................................................................................. 26
1. Proximate Analysis ................................................................................................................................... 26
2. Van Soest Fibre Analysis: NDF, ADF............................................................................................................... 27
Food Energy Terms (E): ................................................................................................................. 28
Wild animal: an undomesticated animal not living under human control; untame animal
ā€¢ for this course: also, zoo animals and captive study animals
Domesticated animal:
ā€¢ progenitors / ancestors / forebears have undergone a domestication process AND
is kept under direct human control
Domestication process:
an evolutionary process during which the living spaces, animal care, selection of mating
partners and reproduction of a species have all been supervised or controlled by humans.
ā€¢ as the process continues, the species is genetically altered from its wild ancestral form
Tame animal: an animal that has been familiarized with humans so as to be tractable (can apply
to ā€˜wildā€™ or ā€˜domesticatedā€™) e.g elephant in a zoo
Feral animal: any animal that lives in the wild state, but whose ancestors had undergone a
domestication process e.g feral goat
This course: mammals, birds; monotremes have mammary gland lay eggs); marsupials
(kangaroo, opossum), eutherian mammals (amphibians and reptiles
Nutrition and Feeding
Nutrition: process whereby an animal gets and processes portions of its external environment
(food) for the continued functioning of its internal metabolism
ā€“the study of the nutrients in food, that each animal must obtain from its environment, and
how these nutrients are used to support maintenance, growth, and reproduction
--prehension, ingestion, digestion, absorption, & elimination
ā€“prehension ā€“ grasping / seizing food items
ā€“ingestion - intake of food into the body
ā€“digestion - break down of large complex (often water insoluble) food compounds into smaller,
simpler (usually water soluble) compounds
-mechanical - by chewing, muscular contractions of the gut (gizzard in birds)
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ANSC 3180 Wildlife Nutrition Jan. 11-30
-chemical - in the stomach (proventriculus & gizzard in birds), the small intestine
-microbial - in herbivores, in the forestomach, caecum, or colon, by bacteria
ā€“absorption - of simple nutrient molecules from the gut into the blood or lymph
ā€“elimination - removal from the body of undigested and unabsorbed food, and waste products,
as faeces and urine
Food: material taken in by the animal, and which contains one or more nutrients: eating- solid
food; drinking ā€“ liquid food, water; breathing ā€“ oxygen
Nutrients: organic & inorganic chemical compounds in food, required by the animal to support
maintenance, growth and reproduction
Nutrient Groups
1. Oxygen
2. Water ā€“ free, in food, metabolic
3. Carbohydrates ā€“ sugars
4. Proteins ā€“ amino acids
5. Fats/lipids ā€“ fatty acids
6. Vitamins
7. Minerals
Foods: some contain up to 6 nutrient groups (milk), some only one group (salt)
Organic nutrients (C as C-C or C-H bond): Carbohydrates, proteins, fats, vitamins
Inorganic nutrients: Oxygen, water, minerals
Energy-yielding nutrients: carbohydrates, fats proteins (energy is NOT A NUTRIENT but is
derived from nutrients
Water
ā€¢ free water
o lakes, rivers
ā€¢ water in food
o fresh grass (~77% water), non-fat animal tissue (muscle) (~70% water), oats
(~11% water), air-dried desert seeds (2-3% water)
ā€¢ metabolic water
o produced when nutrients (carbohydrates, fats, proteins) are broken down by
oxidation to produce energy, carbon dioxide & water
Carbohydrates
Carbohydrates (polysaccharides) are made up of sugars (monosaccharides)
ā–ŖMonosaccharides (water soluble sugars):
ā€“pentoses (5C): ribose
ā€“hexoses (6C): glucose, fructose, galactose
ā–ŖDisaccharides (water soluble sugars):
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