3/6/2014 1 Course Outline Introduction, Overview of Industry I. Nutrient Analysis II. Digestive Tract Anatomy / Function III. Classes of Nutrients Outline: Nutrient Analysis • What is a nutrient? • What is a nutrient requirement? • What does a nutritionist do? • How are nutrients determined? • A nutrient is any chemical (element or compound) in the diet that supports normal reproduction, growth, lactation, or maintenance of life processes. • Nutrients: water, calcium, glucose, etc. – Can be essential or non-essential What is a Nutrient?3/6/2014 2 Nutrient Classification A. Essential Nutrient - Can not be made by the body or not synthesized in great enough quantities to support life processes - Therefore, it is: Needed in the diet Examples: lysine; calcium, vitamin E. B. Non-essential Nutrient - Can be made by the body - Not needed in diet Examples: alanine, glucose, vitamin C (most species) Classes of Nutrients: - based on chemical composition • Macronutrients: – Carbohydrates – Proteins (amino acids) – Lipids • Micronutrients: – Vitamins – Minerals Classes of Essential Nutrients : 1. Water 2. Amino Acids 3. Essential Fatty Acids 4. Energy 5. Minerals 6. Vitamins3/6/2014 3 Essential Nutrients in the Diet of a Pig Amino Acids Minerals Vitamins Other Arginine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Macro: Ca, Cl, Mg, P, K, Na (S) Micro: Cu, I, Fe, Mn, Se, Zn, others (?) Cr, F, Mo, Ni, Co Fat soluble: A, D, E, K Water soluble: Biotin, Choline, Folic Acid, Niacin, Pantothenic Acid, Pyridoxine, Riboflavin, Thiamine, Cyanocobalamin Energy, Essential Fatty Acids, Water This list includes at least 40 individual compounds. Species differences: Human – add Vitamin C, fiber(?) Ruminant – water soluble produced in rumen, etc. What does an animal nutritionist do? 1.Formulate diets to meet the nutritional requirements of animals. 2.Evaluate ingredients to determine the least costly way to meet the nutritional requirements. What does an animal nutritionist do? 1. Formulate diets to meet the nutritional requirements of animals. What determines NR? Species: digestive tract, metabolic rate, body temperature Physiological State: Growing vs adult, Gestating, lactating, egg producing Exercised vs sedentary Gender Disease Status Environment: Temperature, Pen Space3/6/2014 4 Nutrient Requirements Of Broilers: from 1994 NRC Documentation of Nutrient Requirements – Broilers Nutrient Requirements of Pigs: Amino Acids3/6/2014 5 What does an animal nutritionist do? 2. Evaluate ingredients to determine the least costly way to meet the NR. Ingredient evaluation 1. Chemical composition 2. Biological availability 3. Limitations on use Minimums and Maximums Other considerations (enzyme need, etc)  Nutrient analysis tables Nutrient Content Tables • National Research Council Publications – 1994 Poultry – 1998 Swine – 2012 Swine • Feedstuffs Magazine Annual Reference Issue Tables • Others such as textbooks The 2012 Nutrient Requirements of Swine Publication - Lists composition data for 122 Ingredients Proximate Analysis Carbohydrate components Amino Acids - total - digestible as AID and SID Minerals Vitamins Energy Fatty acid Profile3/6/2014 6 Air Dry Sample Moisture-Free Sample = Dry Matter Crude Protein Fat-Free Residue Crude Fiber + Ash Ash Crude Fiber Flow Diagram for Proximate Analysis Ether Extract Dry at 105o C Kjeldahl Ether extraction Boil in acid Boil in alkali Burn in Furnace at 600o C Nitrogen-free Extract = DM-(CP+EE+CF+Ash) Proximate Analysis • Provides an “approximation” of the chemical composition of a feed. • Components – Dry matter (moisture) – Ash – Crude Protein (CP) – Ether Extract (EE, lipid or fat component) – Crude Fiber (CF, non-digestible carbohydrate) – Nitrogen Free Extract (NFE, digestible CHO) Dry Matter • Dry sample to remove water – Weigh before and after. – Difference = moisture loss – Typically heat sample at 100-105 C – Time and temperature affect results – Volatile compounds other than water can be lost (Can be important with ruminant diets)3/6/2014 7 Dry Matter Determination of Silage Sample Method Dry Matter, % 100 C 44.4 70 C 46.8 Freeze Dry 47.2 Solvent (toluene) extraction 47.7 Silage contains volatile organic acids such as lactate and acetate that are nutritionally important, but would be lost if dried at high temperature. Air Dry Sample Moisture-Free Sample = Dry Matter Crude Protein Fat-Free Residue Crude Fiber + Ash Ash Crude Fiber Flow Diagram for Proximate Analysis Ether Extract Dry at 105o C Kjeldahl Ether extraction Boil in acid Boil in alkali Burn in Furnace at 600o C Nitrogen-free Extract = DM-(CP+EE+CF+Ash) Kjeldahl Nitrogen relationship to Crude Protein • Kjeldahl procedure measurses [Nitrogen] • Most nitrogen in a feed or tissue sample is in the form of amino acids • Amino acids are on average 16% Nitrogen • Kjeldahl nitrogen x 6.25 = Crude Protein3/6/2014 8 2007 Pet Food Recalls • March 2007: 100 pet deaths, nearly 500 cases of kidney failure • FDA found contaminants in vegetable proteins imported into the United States from China and used as ingredients in pet food. • FDA identified that Melamine was added to the ingredients. • Melamine is 66% Nitrogen (412% CP) Crude Protein – Kjeldahl Procedure • Sample is digested in concentrated sulfuric acid – Converts all nitrogen to ammonium sulfate – Ammonium ion is determined by titration with base (KOH) and color reagent • Analysis is determining N content, not protein – Crude protein is calculated as N x 6.25 • Does not distinguish between types of nitrogen (assumes all N is in amino acids) • Does not indicate protein quality Nitrogen, Crude Protein and Molecular Weight % Nitrogen Crude Protein Equivalent Molecular Weight Alanine Arginine Aspartic Acid Cysteine Glutamic Acid Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Serine Threonine Tryptophan Tyrosine Valine 15.7 32.2 10.5 11.7 9.5 18.7 27.1 10.7 10.7 19.2 9.4 8.5 13.3 11.8 13.7 7.7 12.0 98 201 66 73 60 117 169 67 67 120 59 53 83 73 86 48 75 89.1 174.2 133.1 121.2 146.2 75.1 155.2 131.2 131.2 146.2 149.2 165.2 105.1 119.1 204.2 181.2 117.43/6/2014 9 Crude Protein determination • Kjeldahl Procedure – uses strong acid – run in chemical hood – limited number of