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TAMU ANSC 318 - Nutrition Review
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ANSC 318 1st Edition Lecture 1 Outline of Current Lecture I. Review SyllabusII. The Future Meat Demanda. Ways to Increase ProductionIII. Comparative Nutritiona. Define Feedb. Define Nutrientc. Composition of Feedstuffs and Animal ProteinCurrent LectureMeeting 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 increaseLivestock 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 meetglobal 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 impactsObjectives for Comparative Nutrition:I. Understand comparative nutrition of ruminants, non-ruminants, and hindgut fermentersII. Learn chemical components of Fiber carbohydrates, starch carbohydrates, protein, and lipidsIII. 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 utilizedNutrient: a component of a feed that aids in the support of lifea. waterb. Dry matter: inorganic matter (minerals) and organic (carbohydrates, lipids, proteins, vitamins)Composition of Feedstuffs:-high carbohydrates (2/3 total DM)-low fats-variable proteinsComposition of animal products:-low carbohydrates (animals have a lot of glycogen)-very high fat-variable


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TAMU ANSC 318 - Nutrition Review

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