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Dr. Glenn R. Wehner
3076 Magruder Hall
 785-4593
gwehner@truman.edu


COURSE DESCRIPTION

Basic understanding of comparative digestive anatomy and of the various nutrients: their function, digestion and metabolism by various species of animals.

OBJECTIVES
  1. To introduce the student to the field of animal nutrition
  2. To acquaint students with the basic anatomical differences between the various species of animals.
  3. To help the student understand the division of feedstuffs into nutrient classes.
  4. To aid in the student’s understanding of the function, digestion and metabolism of the various nutrients.
TEXTBOOK

Animal Nutrition. Maynard, Loosli, Hintz and Warner, McGraw-Hill Book Co.

COURSE OUTLINE

Introduction (Chapter 1)
  1. Fields encompassing nutrition
  2. Definition of nutrition
  3. Definition of nutrients
  4. Definition of digestion
  5. Breakdown of feedstuffs into nutrient classes
Comparative Digestive Physiology (Chapter 3)
  1. Organs of prehension
  2. Nonruminant physiology
  3. Pseudoruminant physiology
  4. Ruminant physiology
Role and Requirement of Water (Chapter 4)
  1. Distribution and importance
  2. Functions
  3. Sources
  4. Factors affecting water consumption
  5. Determination of water in feedstuffs
Carbohydrates (Chapter 6)
  1. Definition
  2. Function
  3. Classification of carbohydrates
  4. Digestion of carbohydrates
  5. Physiological disorders
  6. Chemical determination in feedstuffs
Lipids (Chapter 7)
  1. Definition
  2. Function
  3. Classification of lipids
  4. Dynamic state of fat
  5. Digestion and absorption of fats
  6. Fat tolerance
  7. Oxidation of fat and spoilage
  8. Chemical determination in feedstuffs
Proteins (Chapter 8)
  1. Definition
  2. Function
  3. Nutritional classification for monogastrics
  4. Dietary essential amino acids
  5. Protein for ruminants
  6. Non-protein nitrogen
  7. Digestion of proteins
  8. Special protein problems
  9. Chemical determination in feedstuffs
Vitamins (Chapter 11)
  1. Definition
  2. History
  3. Classification
  4. Properties of individual vitamins
  5. Function
  6. Deficiency signs and symptoms
  7. Sources
  8. Supplements
  9. Toxicities
Minerals (Chapter 10)
  1. Classification
  2. Function
  3. Deficiency symptoms
  4. Metabolic problems
  5. Sources
  6. Supplements
  7. Toxicities
METHODS

The course will consist of four hours of lecture per week and one hour dry lab per week.

EVALUATION

Five one-hour examinations will be given to evaluate student’s progress in lecture. In addition, short quizzes will be possible every Friday. Lab exercises will be assigned and averaged for the semester.

REFERENCES
  1. Fundamentals of Nutrition. Lloyd, McDonald and Crampton; W.H. Freeman and Co.
  2. Animal Nutrition. McDonald, Edwards and Greenhalgh; Longman Co.
  3. Feeds and Feeding. Cullisin; Reston Publishing Co.
  4. Animal Nutrition. Church; O and B Books, Inc.