Metabolism of Primary Nutrients

This course is a part of BS Poultry Science/BS Animal Science Scheme of studies.

Contents:

Carbohydrates: Classification, digestion, and absorption of carbohydrates, Factor influencing rate of absorption of carbohydrates, glycolysis and its importance, lactic acid, Citric acid cycle, pentose phosphate pathway, gluconeogenesis, glycogenesis and glycogenolysis and their significance, Intermediary metabolism and hormonal regulation. Lipids: Classification, β oxidation of fatty acids, fate of glycerol with respect to fat synthesis, glucose/ glycogen synthesis and its oxidation, Storage of fat. Protein: classification of amino acids and protein quality, fate of absorbed amino acids, Interconversion of dietary metabolites

Practical

Preparation and standardization of different types of solutions, Feed sampling techniques, and sample preparation for analysis. Proximate analysis of feeds/feed ingredients (Dry matter, crude protein, crude fat, and ash determination). Determination of Neutral detergent fiber, acid detergent fiber, cellulose, and lignin contents of feed samples. Determination of starch.

Books Recommended

1. Wu, G. 2018. Principles of Animal Nutrition. Taylor & Francis, UK
2. R., V. Rodwell, D. Bender, K. M. Botham, P. A. Weil, and P. J. Kennelly. 2018. Harper’s Illustrated Biochemistry. 31^st Edition.  McGraw-Hill Medical, USA.
3. Nelson, D. L., A. L. Lehninger, and M. M. Cox. 2017. Lehninger Principles of Biochemistry. Macmillan.
4. Cox, C. 2015. Nutritional Biochemistry: Current Topics in Nutrition Research. CRC Press.
5. Oltjen, J. W., E. Kebreab, and H. Lapierre. 2013. Energy and protein metabolism and nutrition in sustainable animal production. Springer.
6. Pond, W.G, D.C. Church, K.R. Pond and P.A. Schoknecht. 2005. Basic Animal Nutrition and Feeding. (5th Ed.), John Wiley and Sons, New York, USA.

COURSE OBJECTIVES AND OUTCOMES

To

1. Guide students about the classification, digestion and absorption of major nutrients.
2. Discuss the metabolism and role of primary nutrients in the nourishment of body.
3. Train students in feed analysis.

 Learning outcomes

After completing the course, students will be able to:

1. Describe primary nutrient classes and their utilization in the body.
2. Elaborate on the relationship between primary nutrient metabolism and body nourishment.
3. Perform feed analysis and describe its applications in Poultry Nutrition

COURSE CLOs, OUTLINES, TEACHING METHODOLOGY, AND ASSESSMENT

Course Title:              Metabolism of Primary Nutrients

Course Code:             AN-304                                               Credit Hours:             3(2-2)

Degree Program:       BS Animal Science                             Session:  Spring-23

Department:                Livestock Production and Management

Section:           Animal Nutrition

Contact Hours:                                                                                              Credit Hours:

Theory     = 32                                                                                                Theory             = 2.0

Practical   = 32                                                                                                Practical          = 1.0

Total       = 64                                                                                                 Total                = 3.0

COURSE OUTCOME:

COURSE LEARNING OUTCOMES:

Upon successful completion of the course, the student will be able to:

COURSE OUTLINE:

THEORY

1. Classification and functions of nutrients.
2. Importance of water in the animal bodies its sources
3. Water requirements and losses.
4. Carbohydrates nutrition: Structure and classification-1
5. Structure and classification-2
6. Digestion of carbohydrates
7. Absorption of carbohydrates
8. Factor influencing rate of absorption of carbohydrates
9. Carbohydrate metabolism. glycolysis and its importance, lactic acid
10. Citric acid cycle
11. pentose phosphate pathway
12. gluconeogenesis
13. glycogenesis and glycogenolysis and their significance
14. Intermediary metabolism and hormonal regulation-1
15. Intermediary metabolism and hormonal regulation-2
16. Lipids: Structure and classification-1
17. Lipids: Structure and classification-2
18. Lipids: digestion and absorption
19. Lipids: metabolism-1: β oxidation of fatty acids,
20. Lipids: metabolism-2: Fate of glycerol with respect to fat synthesis,
21. Lipids: metabolism-3:Glucose/ glycogen synthesis and its oxidation,
22. Lipids: metabolism-4: Storage of fat.
23. Protein and amino acid: classification, structure -1
24. Protein and amino acid: classification, structure -2
25. Protein digestion and metabolism-1
26. Protein digestion and metabolism- 2
27. Protein quality-1
28. Protein quality-2
29. fate of absorbed amino acids
30. Protein quality-Ideal Protein Concept
31. Interconversion of dietary metabolites

PRACTICAL

1. Lab rules, Safety measures etc.
2. Preparation and standardization of different types of solutions-1
3. Preparation and standardization of different types of solutions-2
4. Feedstuff and feed sampling techniques
5. Introduction to feed analysis equipment, Grinding and weighing of samples
6. Proximate analyses of feedstuffs
7. Analysis of dry matter
8. Analysis of ash
9. Analysis of crude protein
10. Analysis of crude fat
11. Analysis of crude fiber
12. Determination of Neutral detergent fiber
13. Determination of Acid detergent fiber
14. Determination of cellulose contents of feed samples
15. Determination of lignin
16. Determination of starch

Teaching Methodology

• Lecturing
• Written Assignments and Quizzes
• Group/Individual Tasks
• Report Writing

Assessment

Total Marks = 60

Theory             = 40     Practical          = 20

Note:

1. Surprise quizzes will be distributed evenly throughout the semester.
2. Marks for Assignments will be given only if submitted within the due date. Hand over your assignments directly to the teacher during office hours (preferably during the students’ consulting hours). A soft copy of the work will also be required for plagiarism checking. Assignments placed under the Teacher’s office doors will not be considered for any credit.
3. EXTRA CREDIT will be given to most regular as well as to those students who actively participate in the class by asking questions and adding new aspects of the subject to the knowledge of the teacher and students.

TEXT AND REFERENCE BOOKS:

1. Wu, G. 2018. Principles of Animal Nutrition. Taylor & Francis, UK
2. R., V. Rodwell, D. Bender, K. M. Botham, P. A. Weil and P. J. Kennelly. 2018. Harper’s Illustrated Biochemistry. 31^st Edition.  McGraw-Hill Medical, USA.
3. Nelson, D. L., A. L. Lehninger, and M. M. Cox. 2017. Lehninger Principles of Biochemistry. Macmillan.
4. Cox, C. 2015. Nutritional Biochemistry: Current Topics in Nutrition Research. CRC Press.
5. Oltjen, J. W., E. Kebreab, and H. Lapierre. 2013. Energy and protein metabolism and nutrition in sustainable animal production. Springer.
6. Pond, W.G, D.C. Church, K.R. Pond and P.A. Schoknecht. 2005. Basic Animal Nutrition and Feeding. (5th Ed.), John Wiley and Sons, New York, USA.

GRADING POLICY

The minimum pass marks for each course shall be 40% for undergraduate and 50% for postgraduate programs, separately in theory & practical (if applicable).

Grade points will be as follows

The grade point will be worked on the basis of the percentage of marks obtained by a student in each course separately according to the conversion table (Quality Points Table for GPA/CGPA) and not on the percentage of total marks obtained by a student. One credit hour shall carry twenty marks.

Calculation of GPA/CGPA

• GPA/CGPA will be calculated at the end of each semester in accordance to the following formula:

GPA/ CGPA = SUM OF QUALITY POINTS / SUM OF THE CREDIT HOURS

• The quality points table given below will be used for calculating the GPA/CGPA:

COURSE SPLIT SCHEDULE

Lecture Schedule: (for Morning)

Practical Schedule: Morning