Animal Science 233 Applied Animal Nutrition

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Animal Science 233Applied Animal Nutrition

• Nutrients/Nutrient Digestion and Absorption

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Remember

• Water
• Carbohydrates
• Lipids
• Protein
• Minerals
• Vitamins

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Review of Terminology

• DIGESTION Breakdown of feed nutrients into
  suitable form for absorption
• ABSORPTION Transfer of digested nutrients from
  GIT into circulating blood or lymph systems

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WATER (H20)
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Water (H2O)

• Overlook when formulating rationsassumed animals
  have access to good quality water
• EXTREMELY IMPORTANT
• Cheapest most abundant nutrient
• May lose 100 of body fat, 50 of body protein
  and live
• Lose 10 of body water, dehydration occurs and
  may result in death

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Water (H2O)

• 65-85 of body weight at birth
• 45-60 of body weight at maturity
• Many tissues contain 70-90 water

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Functions of Water

• Transport of nutrients and excretions
• Chemical reactions and solvent properties
• Body temperature regulation
• Aids in cell shape maintenance
• Lubricates and cushions joints and organs

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Sources of Water

• Drinking water
• Water in feed
• Metabolic water

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Sources of Water

• 1. Drinking
• Pigs 1.5-3 gal/hd/day
• Sheep 1-3 gal/hd/day
• Cattle 10-14 gal/hd/day
• Horses 10-14 gal/hd/day
• Poultry 2 parts water1 part feed

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Sources of Water

• 2. Water contained in feeds
• Highly variable in feedstuffs
• Grains 9-30 water
• Forages
• Hay lt5
• Silage 65-75
• Lush young grass gt90

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Calculating Water Content of Feedstuffs

• 100 lbs of silage (65 moisture) contains how
  much actual feed?
• 100 lbs .65 65 lbs of water
• 100 lbs 65 lbs 35 lbs of feed

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Sources of Water

• Metabolic Water
• - Results from the oxidation of organic nutrients
  in the tissues
• 1 g of carbohydrates .6 g of water
• 1 g of protein .4 g of water
• 1 g of fat 1 g of water
• May account for 5-10 of total water intake

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Sources of Water Loss

• Urine
• Feces
• Lungs
• Skin
• Milk

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Factors Affecting Water Intake

• Temperature humidity
• Dietary factors
• High moisture feeds reduce drinking
• Fiber, DM intake, salt, and protein increase
  drinking
• Lactating vs dry
• Water quality

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Water Absorption

• Readily absorbed
• Monogastrics/Ruminants Jejunum, Ileum, Cecum,
  Large Intestine
• Ruminants Rumen and Omasum

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CARBOHYDRATES (CHO)
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Carbohydrates (CHO)

• Definition Hydrates of carbon formed by
  combining CO2 and H2O
• photosynthesis

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Carbohydrates (CHO)

• Primary component found in livestock feeds
• 70 of DM of forages
• 80 of DM of grains
• Serve as source of energy or bulk (fiber) in the
  diet
• Not ESSENTIAL nutrients
• Synthesized by animals

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Types of CHO

• Monosaccharides 1 sugar molecule
• Glucose
• Primary sugar body uses for fuel
• Fructose
• Found in honey (75), fruits, and cane sugar
• Sweetest sugar
• Present in low concentrations in animal
  feedstuffs

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Monosaccharide (Glucose)
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Types of CHO

• Disaccharides 2 sugar molecules linked by a
  glycosidic bond
• Lactose (galactose glucose)
• Milk sugar
• Sucrose (fructose glucose)
• Table sugar
• Present in higher concentrations in animal
  feedstuffs

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Disaccharide (Sucrose)
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Types of CHO

• Oligosaccharides group of CHO consisting of
  2-10 sugar groups
• Present in feed ingredients
• Fructooligosaccharides (Inulin) present
  Jerusalem artichokes
• Galactooligosaccharides present in soybeans

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Types of CHO

• Oligosaccharides
• Not hydrolytically digested or digested by the
  action of mammalian enzymes
• Fermented by beneficial bacteria present in GIT
• Functional Feed Ingredient foodstuffs which,
  apart from their normal nutritional value, are
  said to help promote or sustain healthiness
• PREBIOTIC

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Soybean Oligosaccharides
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Fructooligosaccharides (Inulin)
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Types of CHO

• Polysaccharides many sugar molecules linked by a
  glycosidic bond
• Starch storage form in plants
• Cellulose most abundant CHO in nature
• Hemicellulose principle component of plant cell
  wall

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Polysaccharides
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Function of CHO

• Source of energy
• Source of heat
• Building block for other nutrients

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Sources of CHO

• Cereal Grains
• Most feedstuffs of plant origin are high in CHO
  content

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CHO Digestion

• Dietary CHO must be converted to be absorbed
• Simple sugars (monosaccharides)
• How?
• Action of amylase enzyme
• Salivary amylase (swine, poultry)
• Intestinal amylase
• Action of other disaccharidases
• Produced by mucosal lining of duodenum

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CHO Digestion

• Mammals do not produce enzymes necessary to
  digest oligosaccharides and celluloses (fibrous
  feedstuffs)
• Digestion occurs as result of bacterial
  fermentation
• Where?
• Rumen
• Large Intestine (cecum and colon)

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CHO Digestion

• Fermentation yields
• CO2
• H2O
• Heat (heat increment)
• Volatile Fatty Acids (VFA) or also referred to as
  Short Chain Fatty Acids (SCFA)

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VFA Production

• Serve as 70 - 80 of energy requirement in
  ruminants
• VFAs produced in rumen
• Serve as 16 of Maintenance energy requirement
  in swine
• VFAs produced in large intestine

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VFAs

• Acetate
• ? with higher roughage levels
• Produced by cellulolytic hemicellulolytic
  bacteria

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VFAs

• Propionate
• ? with higher concentrate levels
• ? Feed efficiency
• Ionophores increase propionate production

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VFAs

• Butyrate
• Energy source for rumen wall growth
• Papillae growth
• Energy source for colonic cell growth
• monogastrics

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VFAs

• Lactate (not volatile)
• Anaerobic conditions
• ? rumen and blood pH
• Inhibits most microbial growth
• Acidosis situation

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CHO Absorption

• Once simple sugars are formed, they are absorbed
  rapidly by small intestine
• Then monosaccharides diffuse into the portal vein
  which transports them to sites of metabolism

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VFA Absorption

• Absorbed through the rumen wall or large
  intestine mucosa
• Provide energy source to the animal

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LIPIDS
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Lipids

• Insoluble in water but soluble in organic
  solvents
• Dense energy source
• 1 g fat 9.45 kcal GE
• 1 g protein 4.5 kcal GE
• 1 g CHO 4.2 kcal GE
• Thus, fat produces 2.25 times the energy than CHO

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Lipids

• Triglyceride primary storage form of lipids
• Saturated fatty acids contain no double bonds
• Unsaturated fatty acids contain 1 or more double
  bonds

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Lipids
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Lipids

• Fats solid at room temp animal origin
• saturated
• Oils liquid at room temp plant origin
• unsaturated

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Functions of Lipids

• Dietary energy supply
• Source of insulation protection
• Source of essential fatty acids (EFA)
• Carrier for fat soluble vitamins

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Lipids

• Essential fatty acids (EFA) Those fatty acids
  that an animal requires, but which it cannot
  synthesize in adequate amounts to meet the
  animals need
• Linoleic C182
• Linolenic C183
• Arachidonic C204

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EFA

• Physiological needs
• Cell membrane structure
• Synthesis of prostaglandins which control blood
  pressure and smooth muscle contractions
• Deficiency
• Scaly, flaky skin (Poor feather growth)
• Poor growth

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Sources of Lipids (EFA)

• Most feeds contain low levels
• gt 10
• Unprocessed oil seeds (soybean, cottonseed,
  sunflower seed) contain up to 20 fat
• Traditionally, if additional fat is needed it is
  added to the diet
• Animal fats
• Vegetable oils

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Lipid Digestion

• Occurs in the small intestine (duodenum)
• Bile produced by liver emulsifies fat
• Pancreatic lipase (enzyme) breaks apart fat for
  absorption

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Lipid Absorption

• Monoglycerides (MG)absorbed into SI mucosal
  cells
• Free Fatty Acids (FFA)absorbed into SI mucosal
  cells or enter blood circulation directly

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Lipid Absorption

• Very efficient
• Absorption rates range from 70-96
• Generally, oils (unsaturated fats) are absorbed
  more completely that fats (saturated fats)

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Ketosis

• Disorder of metabolism
• Insufficient energy intake in high producing
  animals (e.g. Dairy cattle in early lactation and
  sheep in late pregnancy)
• Results in catabolism (breakdown) of body energy
  (fat) reserves

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Ketosis

• 2 C fragments (ketones) of fat catabolism
  (breakdown) build up
• Toxic levels cause
• Body weight loss
• Abortion
• Poor milk production

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PROTEINS
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Proteins

• Principal constituent of organs and soft tissues
• Highest concentration of any nutrient, except
  water, in the body of all living organisms and
  animals
• Required for life

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Proteins

• DEFINITION Protein are long chains of amino
  acids (AA)
• Formed by peptide linkages
• Amino group carbon skeleton

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Proteins
Amino Acid (AA)
Protein (2 AA joined by peptide bond between ?
carboxyl and ? amino group
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Proteins

• Dietary requirements highest in young, growing
  animals and declines at maturity
• Large molecules that vary greatly in in size,
  shape, and function
• MW 5000 to millions

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Categories of Protein

• 1. Essential Amino Acids (EAA)
• required in the diet
• cannot be synthesized at a rate sufficient to
  meet the nutritional requirements

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Essential AA

• PVT TIM HALL (KNOW!)

• Phenylalanine
• Valine
• Threonine
• Tryptophan
• Isoleucine
• Methionine

• Histidine
• Arginine
• Lysine
• Leucine

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Categories of Protein

• 2. Nonessential AA
• animal can produce enough to meet its
  requirements
• 3. Semi-essential AA
• Animal can not always produce enough to meet its
  requirements

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Functions of Protein

• Basic structural units
• Collagen, blood, elastin
• Body metabolism
• Enzymes, hormones, immune system, hereditary
  transmission
• Production
• Meat, milk, skin/hair

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Protein Deficiency

• Reduced growth feed efficiency
• Infertility
• Reduced birth weights
• Reduced milk production

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Sources of Protein

• Most common feedstuffs contain some protein (the
  quality is another issue)
• KEY to combine feedstuffs into the diet so that
  AA requirements are met
• e.g. Using a corn-soybean meal diet for pigs

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Protein Digestion

• Proteins must be broken down into AA for
  absorption in the GIT
• Exception! Early in life (gt 48 h after birth)
  proteins from milk (immunoglobulins) can be
  absorbed intact across the intestinal epithelium

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Protein Digestion/Absorption in Monogastrics
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Monogastric Protein Digestion

• Stomach HCl unfolds (denatures) proteins and
  activates pepsinogen secreted by stomach to
  pepsin
• Pepsin begins protein digestion to peptides
  (short-chain proteins)
• Small intestine enzymes (trypsin) break peptides
  into AA

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Monogastric Protein Absorption

• AA are absorbed in anterior part of the small
  intestine
• Jejunum and ileum
• AA are absorbed and transported to tissue via
  blood

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Protein Digestion and Absorption in Ruminants
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Ruminant Protein Digestion

• In rumen, microbes break down protein to peptides
  and AA and then degraded further to ammonia,
  VFAs, and carbon dioxide
• Ammonia and/or NPN (urea) CHO source form
  microbial proteins

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Ruminant Protein Absorption

• Protein can be absorbed through rumen wall as
  ammonia
• Microbial proteins pass to the lower intestine
  where they are converted to AA and absorbed

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Fates of Absorbed AA

• 1. Tissue protein synthesis
• 2. Synthesis of enzymes, hormones other
  metabolites
• 3. Use for energy (inefficient energy source)

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MINERALS
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Minerals

• Inorganic components of the diet
• Can not be synthesized or decomposed by chemical
  reactions
• Total mineral content is called ash
• Makes up 3-5 of the body weight

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Categories of Minerals

• Macro Minerals Minerals normally present at
  greater levels in animal body or needed in large
  amounts in the diet (found in concentrations gt
  100 ppm)
• Calcium (Ca)
• Phosphorus (P)
• Sodium (Na)
• Chloride (Cl)
• Magnesium (Mg)
• Potassium (K)
• Sulfur (S)

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Categories of Minerals

• Micro (Trace) Minerals Minerals normally present
  at low levels in animal body or needed in small
  amounts in the diet (found in concentrations lt
  100 ppm)
• Cobalt (Co)
• Copper (Cu)
• Fluoride (Fl)
• Iodine (I)
• Iron (Fe)
• Manganese (Mn)
• Molybdenum (Mo)
• Selenium (Se)
• Zinc (Zn)

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General Mineral Functions

• Skeletal formation and maintenance (Ca, P, Mg,
  Cu, Mn)
• Protein synthesis (P, S, Zn)
• Oxygen transport (Fe, Cu)
• Fluid balanceosmotic pressure (Na, Cl, K)
• Acid-base balance regulation (Na, Cl, K)
• Activators or components of enzyme systems (Ca,
  P, K, Mg, Fe, Cu, Mn, Zn)
• Mineral-Vitamin relationships (Ca, P, Co, Se)

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Macro Mineral Deficiencies

• Ca and P
• Inadequate bone mineralization
• Rickets (young)
• Osteomalacia (adult)
• Phytate Pbound and unavailable to nonruminants
• Mg
• Grass tetany-convulsions, coma, death
• Likely in grazing, lactating females in early
  spring or fall
• Mg is there in the plant, just in bound form due
  to lack of sunlight

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Macro Mineral Deficiencies

• Fe
• Anemia (insufficient hemoglobin)
• Young pigs (rapid growth, low stores, low Fe in
  milk)

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Trace Mineral Deficiencies

• Mn
• Poor growth
• PoultryPerosisdeformed and enlarged hock joints
• I
• Goiterswollen thyroid

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Trace Mineral Deficiencies

• Cu
• Fading hair coat color (depigmentation)
• Low Cu utilization may result when excess Mo or
  Zn
• Zn
• Parakeratosis (dermatitis-thickening of skin)
• Poor hair or feather development
• Exacerbated by high Ca

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Trace Mineral Deficiencies

• Se
• White muscle disease-nutritional muscular
  dystrophy
• Muscle appears white due to Ca-P deposits
• Due to low concentration of Se in soil

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Mineral Toxicities

• Usually not a problem ()
• NaCl can be for swine and poultry
• Levels above 8--causes nervous disorders
• Cu a big problem for sheep and young animals
• Mineral mixes for other species/age groups used
• Se has a small margin between requirement (0.3
  ppm) toxicity (8 ppm)
• Plants grown in regions of high soil Se

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Sources of Minerals

• Forages usually considered good sources of
  minerals
• Largely dependant on soil conditions
• Grains are fair source of P, but low in other
  minerals
• Mineral premixes
• Mineral blocks

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Mineral Absorption

• Minerals are converted to their ionic form and
  absorbed in the small intestine

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Vitamins

• Organic substances required by the animal in very
  small amounts
• Necessary for metabolic activity but not part of
  body structure
• Content varies greatly in the feed
• Requirements depend on species
• Monogastrics a lot b/c cannot synthesize
• Ruminants few vitamins due to microbial
  synthesis

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Types of Vitamins

• Fat-soluble vitamins
• Vit A (carotene) vision
• Vit D Ca, P absorption
• Vit E (tocopherol) antioxidant
• Vit K (menadione) blood clotting
• Short shelf life (3-4 months)
• Need lipids for absorption
• Destroyed by heat, minerals

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Types of Vitamins

• Water-soluble vitamins
• Thiamine
• Riboflavin
• Niacin
• Pyridoxine
• Pantothenic acid
• Biotin
• Choline
• Folic acid
• Vitamin B12
• Vitamin C

B Complex Vitamins
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Vitamin Functions

• Reproduction
• Fetal Development
• Colostrum Production
• Milk production
• Wool
• Egg
• Racing

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Vitamin Deficiencies

• Vitamin A
• Xerophtalmia night blindness
• Poor growth, reproductive failure
• Vitamin D
• Rickets
• Osteomalacia
• Vitamin K
• Poor blood clotting/hemorrhaging

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Vitamin Deficiencies

• Vitamin C
• Scurvy slow wound healing, spongy gums, swollen
  joints, anemia
• B Complex Vitamins
• Reduced growth/poor appetite
• Dermatitis
• Muscular incoordination

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Most likely deficient

• In practical situations
• Ruminants A, E, D (limited circumstances)
• Swine riboflavin, niacin, pantothenic acid,
  choline, B12, A, D, and sometimes E
• Poultry All vitamins except Vitamin C,
  inositol, and PABA

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Vitamin Toxicity

• Unlikely ()
• Generally nontoxic
• Exceptions
• A, D, Niacin, Pyridoxine, Choline

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Sources of Vitamins

• A green, leafy forages, corn, fish oil
• D fish oils, sun-cured hay
• E seed germ oils, green forage or hay
• K green forage, fish meal, synthetic menadione

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Sources of Vitamins

• B Vitamins green forages usually
• Niacin present in grains, but unavailable to
  nonruminants
• B12 protein feeds of animal origin, fermentation
  products
• C citrus fruits, green, leafy forages,
  well-cured hay

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Sources of Vitamins

• Most nonruminants rations contain a vitamin
  premix
• Consume basically no forages and B vitamins are
  poorly available from cereal grains

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Vitamin Absorption

• Most vitamins are absorbed in the upper portion
  of the small intestine
• Water soluble vitamins are rapidly absorbed
• Fat soluble vitamin absorption relies on fat
  absorption mechanisms