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Subodh Kumar Saha Nitya Nand Pathak Fundamentals of Animal Nutrition Fundamentals of Animal Nutrition Subodh Kumar Saha (cid:129) Nitya Nand Pathak Fundamentals of Animal Nutrition SubodhKumarSaha NityaNandPathak IndianVeterinaryResearchInstitute NationalAcademyofVeterinaryNutrition Bareilly,UttarPradesh,India andAnimalWelfare Bareilly,UttarPradesh,India ISBN978-981-15-9124-2 ISBN978-981-15-9125-9 (eBook) https://doi.org/10.1007/978-981-15-9125-9 #TheEditor(s)(ifapplicable)andTheAuthor(s),underexclusivelicensetoSpringerNatureSingapore PteLtd.2021 Thisworkissubjecttocopyright.AllrightsaresolelyandexclusivelylicensedbythePublisher,whether thewholeorpartofthematerialisconcerned,specificallytherightsoftranslation,reprinting,reuseof illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similarordissimilarmethodologynowknownorhereafterdeveloped. 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The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore Preface Nutritionofanimalsisvitalforlivestockproductionandthesustenanceofgoodand soundhealth.Thisisnotonlyameresciencebutisanart.Thenutritionisthebasic needofrawmaterialsinadefinitequantityfortheoptimumandpotentialproduction of any biological products and biological synthesis of all the physiological processes.Anydeviationfromoptimumqualityoftherawmaterialscausespathological problems in animals. This book integrates the information about basic needs concerningthenatureofnutrientsandtheirdigestion,assimilation,andmetabolism. The book establishes a basis for selecting foods and compounding diets and ration adequate for the nourishment of man and livestock under specified age, stage of productionandreproduction,environments,andconditions. Thesubjectofnutritionisconcernedwiththenatureoffoodsandnutrients.Itis imperative to know the nutritional characteristics of food. We have to know the biological system, too, for its operation as a metabolic machine. Plants are also biologicalmachinesbuiltwiththesamechemicalsasanimals.Forsustenanceofthe livestocklife,itentirelydependsonthefoodsofplantsandanimals.Therefore,itis sure that thesame general scheme ishelpfultodescribeboth the animals and their foods.Theanatomy,i.e.,thephysicalstructureoftheanimals,isalsoafactorinits nutrition, and to know some of the events, there is a need to know the mechanical structure of the body. To maintain the physical system, we highly depend on the nutritional requirements. So nutrients are needed not only for livestock production and energy supply but also to maintain its physical integrity and structural sustenance. Theinstinctivereactionstohungerarepresentatbirthinallanimals.Atthatstage, nutrition is highly concerned with distinguishing food from non-food materials. After birth,theyounganimals instinctivelyeatanythingtheygetinaccessandput into their mouth. For example, during the early life, sawdust was used for the beddingandaseparatefeederisusedforfeeding.Therefore,whentheyfeelhungry, theywill,fromtheirhungerinstinct,starttosearchforfood,andtheybegintofeed thesawdustasitinfrontofthem.Soitisduetotheinstinctforeating,selectionof food is not there. Therefore, for guiding them to feed the food, the sawdust is removed from there, replacing the feed so that the only material they will eat is feed.Theywilltastebetterfromfeedandmakeahabitofgoingtothefeederwhere feed isavailable. Here we have toestablishthe learning by experience though it is v vi Preface slow; however, one of the objectives of the art of nutrition is the direction of food selectionandtomakeitaregularhabitintheanimal.Darwinopinedthatinstinctsare changeablebytheeliminationthroughtheselectionofthosethatarenotsuccessful in surviving the species, coupled with the hereditary continuance of course with geneticmodification,ofthosethathelptheanimalsadapttoachangingclimate. This book consists of seventeen chapters that provide essential information for graduate and postgraduate students. It also caters to researchers and policymakers. Duringthemanuscriptpreparation,wereceivedsupportfromourfamilymembers, friends, colleagues, and co-workers for which we are highly indebted. My wife Sutapa,sonAkash,anddaughterShreyashiwhocontinuouslyextendedtheirsupport and helped complete this book are highly acknowledged. My daughter Shreyashi, whohasgivenherartworksinthebookandhasalsocheckedmymanuscriptsmany times, is greatly acknowledged. The help extended during the preparation of the manuscript by all the family members, sons, daughters, grandson, granddaughters, sons-in-law, and daughters-in-law especially Priya Bhasini, Sanjay, Rahul (Prof. Pathak’s daughter, son-in-law, and grandson) is also whole-heartedly acknowledged. We also acknowledge the help and support provided by the publisher, Springer Nature. Last but not least, we thank all those who directly and indirectly supportedandhelpedusforthesuccessfulpublicationofthisbook. Bareilly,UttarPradesh,India SubodhKumarSaha Hisar,India NityaNandPathak Introduction It is a well-established fact that life is not possible without proper nutrition. The nutrition is very important and primary basic needs to sustain the life. Without proper nutrition, every vital physiological process like circulation, respiration will be disturbed. Not only nutrition to the animal, it is also important to maintain the biologicalsystembysupplyingnecessarydemandsofthevitalnutrientsformaking thelifehappy,comfortableandhealthy.Thehealthyandhappylifethenwillfurther proceed for good activities, produce and reproduce. In animal nutrition, balanced nutrition is the ration where we should provide all the necessary nutrients such as energy,protein,lipids,vitamins,mineralsandothersthroughrationordietfor24h foraparticularpurpose,i.e.maintenance,growth,reproduction,lactation,worksfor an animal. Foods are the main sources of nutrients, and balancing of diet requires variety of supplements. Main sources of nutrients on the earth are variety of herbages. The herbages are equipped with the physio-physiological processes for deriving different kinds of elements and simple compounds like water and air (oxygen, carbon dioxide and nitrogen). These simple chemicals are processed in thetissues ofgreen herbagesfor thesynthesis ofcomplexorganiccompounds like aminoacids,proteins,carbohydrates,lipidsandvitamins.Mineralsareenteredwith water from the soil to plants and herbages. These herbages and their products like flowers, fruits and seeds are the foods of different species of herbivorous animals. Theanimalsareherbivorous,omnivorousandcarnivorous.Thus,nutrientsmovein thecycleofair,water,earth,plantsandanimals.Themechanismoffoodsynthesis, extractions of nutrients from foods and their digestion and metabolism for the physiological and physical functions of the animals and humans constitute funda- mentalnutrition.Thenutritionofanimalsismostlycompletedbythetwoprincipal nutrition cycles. The first nutrition cycle is completed in the living plants. In this cycle, elements and inorganic compounds and utilizing solar energy are converted intocomplexcompoundslikecarbohydrates,proteins,lipids,vitamins,enzymesand hormones.Theseplantcompoundstogetherarethesourcesoffoodandnutrientsfor the animals. The series of processes involved in the transfer of nutrients from the plants toanimals andthereaftertheirutilizationforvariousphysiologicalfunctions oftheanimals.Abriefhistoryofevolutionofthefundamentalaspectsofnutritionis importantforthelinkageofprogressivedevelopmentofnutritionandsubsequently itsbranchingintohumannutrition,animalnutrition,aviannutritionandfishnutrition vii viii Introduction among thevertebrates.Allliving creaturesaremade upof4primary elements that are carbon, nitrogen, hydrogen and oxygen. These four elements and their simple compounds,viz.carbondioxide,waterandnitrogenaretheconstituentsofvarious compoundsformingthebodyofanimals.Thesecompoundsareveryimportantand majorandessentialnecessityforlivingcreaturesandthesearecarbohydrate,protein andlipid.Theskeletalsystemismadeupofminerals,mainlycalcium,phosphorus andmagnesium.Someothermineralslikeiron,copper,zinc,cobalt,manganeseand fluorine in traces are essential for many vital functions in the body. The trace elements constitute less than 0.5% of the body but deficiency of any nutritionally important trace element produces harmful clinico-pathological changes in the normal physiological functions. Normal respiration is not possible in the absence of haemoglobin, and haemoglobin formation in the body requires iron and copper. Despiteoptimumsupplyofcarbohydrates,proteins,lipidsandminerals,deficiency ofavitaminortracemineralcandisturbimportantphysiologicalfunctions.Vitamin A in the form of retinol is essential for normal vision, iodine is essential for the synthesisoftri-iodothyronine(T3)andthyroxine(T4)essentialforenergymetabo- lismandcalcitoninisessentialforthemaintenanceofnormalstructureofthebones. Herbivorous animals are capable of synthesizing vitamin B (Cyanocobalamin) 12 utilizing traces of cobalt in the feed. The deficiency of cobalt in the diets of herbivorousanimalsdisturbsmetabolismanditwasreportedthatinspiteoffeeding cobaltfreebalanceddiet,thecattlefailtogrowduetothelackofoptimumsynthesis ofmusclesandothertissuesofthebody.Inthedigestivesystemofanimal,thefeeds aredisintegratedbytheactionofdifferentenzymesandbilesaltsinacidic,alkaline and neutral medium in different segments of the digestive system. The digestion processesdifferamongthesimplestomachanimalsandmodifieddigestivesystemof herbivorousanimals.Theherbivorousanimalsparticularlytheruminantsthoroughly eatlargequantityoffibrousherbaceousfeedsbutdonotproducefibrolyticenzymes likecellulasesandhemicellulasesessentialforthedigestionoffibrousfeeds.Thus, they have been evolved to host different kinds of microorganisms possessing characteristic ability of secreting essential enzymes like cellulases and hemicellulasesforthedigestionofcellulosesandhemicelluloses.Theendproducts ofdigestionarevolatilefattyacidslikeaceticacid,propionicacid,butyricacidand valeric acid in the descending concentration. These acids are the main sources of energy and greater percentage is transported into the body from the pre-abomasal compartments.Theherbivorousanimalsalsoharbournitrogenutilizingbacteriafor the synthesis of amino acids and proteins. These are also bacteria capable of synthesizing sulphur containing amino acids provided sulphur is ingested in the meal.Traceelementsarealsoactiveprinciplesincertainenzymesanddeficiencyof such elements precipitates in the metabolic disturbances showing characteristic pathological and clinical symptoms. Occurrence of goitre on the feeding of iodine deficient diet for longer period of feeding of goitrogenic feeds like mustard-rape forageandsubabul(Leucaenaleucocephala)forlongdurationresultsintheoccur- renceofgoitreanddisturbancesinmetabolismprocessesinthebody.Contamination of animal feeds and forages particularly on the natural grasslands is frequently observed. Such contamination is more common in the hot humid tropical zones. Introduction ix These contaminants are harmful herbages containing antinutritional and toxic factors. Dry roughages like straws, stovers and hay are satisfactory media for the growthofdifferentspeciesofmicroorganismsparticularlythemouldsofhothumid climate.Amongthese Fusarium sp,Clavicepsare quiteharmful asthey have been isolated from the herbivorous animals feeding on contaminated feeds like paddy straw, sorghum straw, pearl millet stover, etc. The vast subject of fundamental nutrition has been embodied in 17 chapters. Introduction of the subject and brief history of nutrition underlining the important discoveries are followed by the relationshipamongsoil,water,air,solarenergy,plantsandanimals.Theseprovide nutrientsfortheformationofchemicalsandchemicalreactionsoflifeintheanimal body. Different kinds of herbages are the foods of herbivorous animals, whereas someamountofanimalfleshisalsoeatenbytheomnivorousanimals.Carnivorous animalseat very small quantity of herbages for the supply of fibre required for the maintenanceofperistalticmovementsofthealimentarytract.Inaddition,herbages also supply carotenes and other vitamins. Chemical partitioning of feeds in proxi- mate principles and detergent fibres provide the values of various nutrients in different kinds of feeds. These information are required for the identification and selection of feed ingredients for the formulation of balanced rations for feeding duringdifferentstagesoflife,viz.growth,reproductioninbothsexes,lactationand nursinginfemalesandotherfunctionsforwhichanimalsaretrainedbythehumans. The feeds are then partitioned into water, carbohydrates, lipids, proteins, minerals andvitamins.Theotherconstituentsoffeedplayingimportantrolesindigestionand metabolism in animals by the help of the enzymes and hormones. Some natural sources of feeds also contain one or more kinds of harmful factors. Such feeds require elimination or processing for the destruction or elimination of harmful factors. This has been presented in Chap. 14. The transportation of nutrients from feeds into the body requires chemical disintegration of feeds into appropriate chemical form and size for passage through the wall of the gastrointestinal tract intothebodycompartmentsresponsibleforthetransportationandassimilationinthe body. The digested foods are transported by absorption, diffusion and pinocytosis. Variousfeedsarehavingmanytoxicantandalsotomakeeasilydigestible,various processing technologies are available and lots of work are there which are collec- tively discussed in the book. Therapeutic nutrition is very much important for feeding to sick animals. The clinically ailing animal needs special attention and care. The first and foremost caring is the feeding management. The ailing animals feeddependsonthenatureofthediseaseoftheanimalsufferings.Thereshouldbe different feed preparation for the different diseases. The feed for animal suffering from digestive problem will be obviously different from the animal suffering from someinfectiousdiseases. The book fundamental of animal nutrition has been written for the researcher, undergraduateandpostgraduatestudents.Ithasbeenwrittenasperthenecessaryof thecourseofundergraduateandpostgraduatestudents.Thebookhasbeencompiled in the 17 important chapters and most of the topics are discussed thoroughly and elaboratelyasfaraspossible. Contents 1 BriefHistoryofAnimalNutrition. . . . . . . . . . . . . . . . . . . . . . . . . . 1 1.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1.2 AnimalNutritionWorksintheWorld. . . . . . . . . . . . . . . . . . . 2 1.3 AnimalNutritionResearchinIndia. . . . . . . . . . . . . . . . . . . . 4 References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 2 RelationshipofSoil,Water,Air,SolarEnergy,PlantandAnimals . . 7 2.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 2.2 SoilasSourceofNutrients. .. . . . .. . . . .. . . .. . . . .. . . . .. 7 2.3 WaterasaSourceofNutrients. . . . . . . . . . . . . . . . . . . . . . . . 8 2.4 AirasSourceofNutrition. . . . . . . . . . . . . . . . . . . . . . . . . . . 8 2.5 SolarEnergyasaSourceofNutrients. . . . . . . . . . . . . . . . . . . 8 2.6 FactorsAffectingNutritionalCompositionofSoil. . . . . . . . . . 9 2.7 NaturalFactorsAffectingSoilComposition. . . . . . . . . . . . . . 9 2.8 RoleofMicroorganismsonSoilComposition. . . . . . . . . . . . . 10 2.9 RoleofEarthwormsandInsectsonSoilComposition. . . . . . . 10 2.9.1 InducedFactorsAffectingSoilComposition. . . . . . . 10 2.9.2 HarmfulEffectsofInsecticidesandPesticides. . . . . 11 3 ChemicalsofLifeandChemicalReactionsintheAnimalCells. . . . 13 3.1 TheChemicalsofLife. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 3.2 ChemicalCompositionofAnimalBody. . . . . . . . . . . . . . . . . 14 3.3 AcidsandBases. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 3.4 Salts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 3.5 ElementsRequiredforBodyFormationofAnimals. . . . . . . . . 17 3.6 ChemicalReactionsinLivingCells. . . . . . . . . . . . . . . . . . . . 17 3.7 ReasonsfortheOccurrenceofMetabolisminSmallSteps. . . . 18 3.8 TypesofChemicalReactionsinCells. . . . . . . . . . . . . . . . . . . 18 3.9 NutritionalSignificance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 4 PartitioningofFoods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 4.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 4.2 ProximatePrinciples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 4.3 AnalysisoftheFood. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 4.4 LimitationsofProximateAnalysis. . . . . . . . . . . . . . . . . . . . . 23 xxii