ANSC 318 1st Edition Lecture 1 Outline of Current Lecture I Review Syllabus II The Future Meat Demand a Ways to Increase Production III Comparative Nutrition a Define Feed b Define Nutrient c Composition of Feedstuffs and Animal Protein Current Lecture Meeting future demand for animal protein foods Global demand for food is projected to double by 2050 Global population will increase from 6 8 to 9 billion by 2050 Rising per capital incomes will drive demand for meat Rising feed fuel and fertilizer costs and societal concerns about energy policy and environment have created economic challenges for the animal agricultural industries Developing countries have issues with post harvest losses of grain and oil seed Feed makes up 2 3 of total livestock production costs To meet future demands for animal protein foods while keeping environment safe we must adopt technologies to enhance genetic merit for feed efficiency and improve animal feed programs As per capita income increases so does average meat consumption By the year 2025 world meat demand is set to increase by 55 Pork 61 Poultry 73 Beef 31 Lamb and other meats show no major increase Livestock Profitability Inputs vs Outputs Feed Inputs largest variable cost in producing animal products milk meat etc 60 80 of production cost improving production efficiency is critical for long term sustainability of US livestock industries Both crop yields and feed conversions will need to increase significantly over the next 25 years to meet global meat demands in an economical and environmentally sustainable manner These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute What will it take to meet a 55 increase in global meat demand 30 35 increases in grain and oilseed yields Reductions in harvest and post harvest losses of grains and oilseeds 15 20 improvements in feed efficiencies of beef pork and poultry Implementations of cost effective strategies to mitigate environmental impacts Objectives for Comparative Nutrition I Understand comparative nutrition of ruminants non ruminants and hindgut fermenters II Learn chemical components of Fiber carbohydrates starch carbohydrates protein and lipids III Learn key sites of gastrointestinal tracts GIT IV Know for each of 4 nutrients and each of 3 species primary site of digestion stomach small or large intestine principle method of digestion fermentative vs enzymatic end products of digestion amino acids glucose etc primary site of absorption of end products of digestion stomach small or large intestine Key Definitions Feed a material which after ingestion by an animal is cpable of being digested absorbed and utilized Nutrient a component of a feed that aids in the support of life a water b Dry matter inorganic matter minerals and organic carbohydrates lipids proteins vitamins Composition of Feedstuffs high carbohydrates 2 3 total DM low fats variable proteins Composition of animal products low carbohydrates animals have a lot of glycogen very high fat variable protein
View Full Document
Unlocking...