Dairy Animals Nutrition

1. Introduction Forage conservation is the process of harvesting and preserving forage crops to ensure their availability and nutritional quality during periods when fresh forage is scarce or unavailable. In commercial livestock operations, consistent and high-quality feed supply is essential for: Forage conservation plays a vital role in buffering seasonal feed shortages and stabilizing livestock…

1. Introduction Low-quality roughages such as crop residues (e.g., wheat straw, rice straw, maize stover, and sugarcane tops) and mature grasses are widely available and form the bulk of livestock feed in many developing countries. However, they have: As a result, animals consuming only these feeds often show poor growth, low milk production, and reduced…

1. Introduction Forage is the cornerstone of feeding systems for ruminants in most parts of the world, particularly in regions like South Asia and Sub-Saharan Africa. However, forage availability is not constant throughout the year. The periods when forage availability is critically low, affecting animal health and productivity, are termed lean periods or forage deficit…

Introduction Bio-assaying is a biological testing technique used to quantify the potency or bioavailability of nutrients in feeds by observing their physiological effects on living organisms—typically poultry birds in animal nutrition studies. It helps in determining how much of a nutrient in a feedstuff is biologically active, absorbable, and usable by the bird, especially when…

Introduction Digestibility trials are essential tools in animal nutrition for evaluating how efficiently animals utilize nutrients from feed. The digestibility coefficient reflects the proportion of a nutrient that is absorbed from the gastrointestinal tract, influencing both feed formulation and animal performance. Two widely used approaches in digestibility trials are: 1. Total Collection Method Principle This…

Introduction The in situ (in sacco) technique is widely used in ruminant nutrition research to determine the degradability of fiber and protein in feedstuffs. This method provides an effective and biologically relevant means to measure how feed components are broken down in the rumen—the primary site of microbial fermentation in ruminants. Principle of In Situ…

Feed evaluation is a critical step in animal nutrition to determine the quality, digestibility, and nutritive value of feedstuffs. Accurate evaluation ensures optimal animal health, productivity, and cost-effective feeding strategies. Various techniques are used for this purpose, including in vivo, in vitro, and in sacco methods, each with distinct advantages, limitations, and applications. 1. In…

Scientific communication is a vital skill for every researcher. Whether through research papers or oral presentations, the ability to clearly and effectively convey your findings determines how well your work is understood, appreciated, and applied by others. 1. Paper Writing Writing a research paper involves systematically presenting the results of your research in a structured…

The Art of Critiquing Research Critiquing research is a fundamental skill in academic and professional circles, playing a pivotal role in the advancement of knowledge, improvement of scientific practices, and assurance of quality in published work. It involves a structured and analytical assessment of research studies, where the aim is not merely to find faults…

MouthThe chicken has no lips, soft palate, cheeks, or teeth, but rather has ahorny upper and lower mandible (beak) which it uses to pick up food. Theupper mandible is firmly attached to the skull while the lower mandible ishinged. The hard palate is divided by a long narrow slit in the center thatis open to…

Nutrients can be categorized in 5 areas:1.Water (not an actual nutrient)2.Dry matter (containing the nutrients, expressed as DM)3.Energy (Nett Energy, expressed as FUM)4.Protein (we will use digestible crude protein, expressed as DCP)5.Minerals and vitamins Water:Although water is not considered as a real nutrient, it plays a vital role in the functioning of the body, milk…

Originally, the most extensive information about the composition of foods was based on a system of analysis described as the proximate analysis of foods, which was devised over 100 years ago by two German scientists, Henneberg and Stohmann. More recently, new analytical techniques have been introduced, and the information about food composition is rapidly expanding…

  1. Formulation of Rations Ration formulation is the process of combining feed ingredients to supply animals with all required nutrients for maintenance, growth, reproduction, and production (milk, eggs, meat). Principles of Ration Formulation: Must be balanced: includes energy, protein, fiber, minerals, vitamins. Should be economical, using locally available feed resources. Formulated based on the…