ANSCI 1ST PRELIMINARY REVIEWER

World Food Supply and Demand Setting

1. Adaptation of Intensive Farming system- unsustainable agricultural and aquaculture practices present
the greatest immediate threat to species and ecosystem around the world.
2. Conversion of forest and agricultural lands to cities and production of great quantities of wastes.
200 every 1000 children- died before the 1st birthday because of hanger.
100 children- died before the 2nd birthday
Negative environmental impacts of unsustainable farming practices
1. Land conversion and habitat loss
2. Pollution
3. Climate change
4. Wasteful water utilization
5. Soil erosion and degradation
Food- basic needs of man to avert famine and hunger
Hunger is the enemy of man
Two major kinds of Man food
1. Plant based- fruits, grains, etc.
2. Animal based- better than plant based foods because they have more and better quality protein.
Causes of Hunger
1. Population explosion
2. Uneven food distribution and food
3. Low agricultural productivity
a. Natural Calamities- flood, typhoon, landslide, draught
b. Man Made- deforestation, wars, destructive farming system, burning fossil fuels
4. Rising food prices or Poverty
Human Activities Affecting Agricultural Field
1. Faulty Farming System
a. excessive use of agricultural chemicals and fertilizer
b. monoculture
c. Livestock farming- destroy soil cover leading to erosion and desertification
d. Kaingin
Animal Agriculture contributes 18% of the greenhouse methane gas.
2. Mining- weakens the soil foundation resulting to massive landslide, soil erosion, flooding, and siltation
of rivers.
Siltation of water bodies destroys marine life that is source of food.
3. Deforestation- cutting of trees for commercial purpose, expansion of agricultural lands, etc. affects
biodiversity
4. Urbanization- conversion of forestlands into subdivisions.
Biodiversity and Agriculture are inseparable and inter-independent.
5. Burning of fossil fuel
Solutions on Hunger
1. Control Population growth
 2. Creation of Policies encouraging food production and fair agricultural trade.
3. Improve transportation and food storage systems.
4. Develop and adopt appropriate farming technologies.
Food- materials that carry substances needed by the body and carries nutrients.
Kinds of Nutrients
1. Proteins- for growth and development, reproduction, repairing body, component of fluids in the body
and an alternative source of energy.
2. Fats
3. Carbohydrates- source of energy
4. Vitamins
5. Minerals
6. Water
Kwashiorkor- deficiency in Protein
Marasinus - deficiency in carbohydrates
Factors affecting production and consumptions of Animal-based Foods
1. Climate and Soil- dictates the kind of livestock to be raised in a certain area.
2. Genetic make-up of the animal and livestock population- productivity of the animals is closely tied up
with their genetic capability. Ph native chicken- 60-70 eggs/year, Leghorn- 200-300 eggs/year.
3. Religious beliefs, eating habits, customs, traditions and social practices
4. Area of the land used in production- countries with big land areas or had large areas devoted to
agriculture are among the leading food producer of the world.
5. Capital and income/purchasing power- capital is needed to purchase animals or to start an animal
enterprise.
6. Government programs, laws and policies regarding livestock production
RA 7303- Carabao Law
RA 8485- Animal welfare act
RA 449- Cock fighting law
RA 7884- Dairy act of 1988
RA 8435- Phil Livestock Industry
7. Research and technology
8. Presence of efficient transportation system and storage facilities
9. Diseases affecting poultry and livestock
Problems of Raising Cattle
1. Tenure ship
2. Defective marketing system
3. Poor breeding/genetic base
4. Rising prices of farm input used in cattle production
5. Poor peace and order
Features of Phil Livestock Industry
1. Vital components of Phil. Economy
2. Result of the joint effort of the government and private sector wherein each specific role:

Private Sector Role:

 To directly produce livestock, poultry and animal.
Government Sector Role:
 To create an economic atmosphere that will encourage livestock and poultry production in the
country and not at all compete with Private Sector
 Create policies that will promote livestock production
  Provide technical and financial assistance
 Establishment of production facilities- farm roads, bridges, and storage facilities.
 Conduct research development along livestock.
3. Many other industries are heavily dependent on livestock industry
4. Composed of 6 subsectors that form the chain of the Philippines Livestock Industry
a. Swine Industry- in Ph, it reached its stage of sufficiency
b. Poultry Industry- tremendous improvement in poultry production in the country in the last 60 years.
c. Cattle Industry- weakest being confronted by many problems like poor marketing system, land
tenancy, etc.
d. Carabao Industry- the most important to Philippine economy and agriculture
e. Goat and sheep Industry- neglected segment of livestock industry
f. Dairy Industry- imported 98% of milk supply in the country
Prospects for Dairy Industry
1. Favorable climate and soil ideal dairy
2. Abundant feed resources for dairy animals
3. Adequate number of dairy animals
4. Unlimited demand of dairy products in domestic and global trade
Animal- member organism of Kingdom Animalia characterized by inability to manufacture their own food,
taking food by ingestion and ability to emit immediate response.
Wild Animals- animals remained in their natural habitat
Domestication- process of accustoming them to human ways
Poultry- domesticated bird
Livestock- domesticated biped animals
RA9147- Wildlife Protection and Conservation Law
RA8485- The Animal Welfare Act of 1998
Animal nutrition- the science of dietary foods for animals, providing the basis on which formulated a complete
and balanced food intake in accordance with the animal needs.
Types- group of animals developed and raised for specific purpose.
Types of Cattle
1. Dairy- milk (Holstein Friesian, Brown Swiss, Guernsey Schwind)
2. Beef-meat (Am Brahman, Sta. Gertrudis, Aberdeen Angus)
3. Draft- working
4. Dual Purpose

Types of Chicken
1. Egg- Minorca Ancona, Leghorn
2. Blood sport
3. Meat/Broiler
4. Dual purpose
5. Ornamental- Pea, Single
Types of Dogs
1. Show dogs
2. Pet- Chihuahua, chow2x, poodle
3. Police- German shepherd, Doberman pincher
4. Working
 5. Stock
6. Hound
Types of Horses
1. Draft- Belgian horse
2. Sport- thoroughbred, quarter bred, appaloosa, pinto
Type of Sheep
1. Mutton- oxford, Suffolk, Dorset, Rambouillet
2. Wool- merino
Types of Pigs
1. Lard- Berkshire, Hampshire
2. Bacon- Yorkshire, Landrace, Duroc-Jersey
Variety of Goat
1. Anglo Nubian
2. French alpine
3. La Mancha
4. Boer
Types of water buffalo
1. River- Murrah, kundi, Niliravi, Jaffarabadi
2. Swamp- Phil. Water buffalo, Laotian, Cambodian
3. Mediterranean- Egyptian, Anatolian
Variety of sheep
1. Barbado
2. Black belly Barbado

Breed- group of animals that possess specific trait that makes them different from other groups and reproduce
true-to-type
Animal husbandry- practice raising livestock and poultry for profit.
- branch of agriculture dealing with raising of livestock poultry in a piece of land for profit
Role of a husbandman- to develop and raise superior livestock that will maximum yield in the shortest period of
time.
- crop producer
Technical Animal Husbandman- expert in livestock because of their proficient
Non-technical- proficient by their training and experience
Ideal Animal Husbandry
1. Prompt and regular when attending animal
2. Patient
3. Physically fit
4. Intelligent and resourceful
5. Kind and have natural fondness to animals
6. Adequate knowledge about animals and animal and livestock production
7. Honest and reliable
8. Good foresight
9. God fearing
10. Hardworking
Animal Science- a study of biology and management of animals particularly domestic animals.
Veterinarian- specialized in veterinary medicine
Veterinary medicine- branch of medicine dealing with control, prevent eradication of animals
Biosecurity- protection of animals against diseases and pest and protection of public health
Zootechnic- a technical name of animal husbandman/farmer
Types of Meat
1. Red Meat
a. Pork- from swine
b. Carabeef- from Carabao
c. Beef- from Cattle
d. Veal- from young Cattle
e. Mutton- from Sheep
f. Lamb- from young Sheep
g. Chevon- from Goat
h. Capretto or Cabrito- from young Goat

2. White Meat
Egg Specialty
1. Century Egg
2. Salted Egg
3. Balut
Honey- Simply a substance produced by Honeybees from nectars.
Benefits/Advantages of Raising Livestock
1. Provides ready supply of foods, income and employment
2. Improves soil fertility
3. Utilize excess manpower and time
4. Make use of non-arable lands
5. Need smaller area for production compared to crop production
6. Converts farm wastes/by-products into valuable commodities
Difficulties/Problems in Raising Livestock
1. Requires big capital to start/sustain farm operation
2. Diseases affecting livestock causing losses to production
3. Unfavorable government programs, policies related to livestock production
4. Most of the animal products are highly perishable
5. Poor peace and order situation in rural areas
6. Entails environmental problems
7. Vulnerable to climate change
Understanding animal body structures and how they work is an advantage to an animal farmer. It will
help him to:
a. Find solution to animal health problems
b. Select best performing animals
c. Keep animal farming attune to organic agriculture
Also Help Scientists to:
a. Generate effective vaccines and hormones for the livestock
 ANSCI 2nd PRELIMINARY REVIEWER
Animals- organisms belonging to the largest animal Kingdom Eukaryota
- Kingdom Animalia
Anatomy- study of forms and structures of the animal body
Physiology- study of functions of the animal body
Characteristics and Properties of Animal Life
1. Multicellular organism
2. Capacity for locomotion
3. Heterotrophic Organism
4. Takes in substance by indigestion
5. Restricted growth and fixed bodily structure
6. Pronounced response to stimuli
7. Comply the requirements of life
Requirements of Life
1. Ability to reproduce
2. Irritability
3. Growth and Develop
4. Takes up and liberates substances
5. Performs metabolism
6. Aging and Death
7. Organized entity
All animals including humans and plants are made of the same chemical composition.
Cell- basic unit of life and the basic physical structure of the animal body
3 Main Parts of the Animal Cell
1. Cell Membrane - defines cell boundary, protects the cell, sense external environment of the cell,
regulates movements of substances that moves in or out of the cell.
2. Cytoplasm – a jelly-like material that fills the cell, homogeneous, colorless.

a) Sites of many cellular activities

b) Supports the cell and speed up cellular transport
c) Medium of transport
d) Solvent of all compounds in the cell
e) Holds the organelles

Organelles – sub-units of the cell

Examples:
a. Vesicle f. Golgi Complex
b. Ribosome g. Microtubule
c. Vacuole h. Peroxisome
d. Microsomes i. Endoplasmic Reticulum
e. Mitochondria j. Cilla
3. Nucleus – the largest membranes, controls the activity of the cell.
Functions:
a) Controls cellular activities
b) Regulates Protein Synthesis
c) Contains the genetic materials
Tissue – forms the body cover, group of cells the performs different functions.
Tissues of the Animal Body
A. Nervous – coordinating all activities of the body; Nervous System
B. Muscular – facilitate movement; Cardiac, Visceral, Skeletal, Smooth
C. Connective – Supports and binds other tissues of the body
D. Epithelial – form over and lining of the body and its structures, do secretions; Nail, Feather, Horn, Skin;
Single-Layer or Multi-Layer
Mesozoa – multi-cellular organism
Conductivity – ability of tissues to transmit impulse to the body, wave of bio-electrical energy produce in the
body, only possess by the nervous tissues.
Contractibility – ability of shorten or increase the length of the cell that is essential for movement or locomotion,
only possess by the muscular tissues.
Organ – an organized group of tissues that forms particular tissue
Exocrine Glands - Has structure to convey their secretion, produce secretion
Examples:
a. Lacrimal Gland – ducts
b. Mammary Gland – alveoli, ducts
Excretion – Removal of waste in the body; Urine
Secretion – Release of useful substances; saliva, milk, tear
Endocrine glands – Ductless
- No structure to convey their secretion
Examples:
a. Adrenal Gland
b. Thyroid Gland
Visceral organs – found within body cavities
Azygous – Unpaired Organs
Vestigial organs – by evolution losses their functionality
Examples:
a. Appendix
b. Mammary gland in man
System – group of organs performing interrelated functions
Systems of the Animal Body
1. Nervous 5. Skeletal 9. Integumentary
2. Circulatory 6. Urinary 10. Reproductive
3. Endocrine 7. Muscular
4. Respiratory 8. Digestive

Anatomy – the science that deals with forms and structures of organisms
Physiology – the Study of functions
Systematic approach – Approach of animal study by breaking it into systems
Topographical approach - Approach of animal study by describing the body using different topographic terms,
location, imaginary lines and direction.
Thermoregulatory System
1. Superficial or external – outermost part of the body
2. Deep or internal – innermost part of the body
Midsagittal Plane – imaginary line that divides left and right of the body
Sagittal – parallel to midsagittal plane
Median – Center
Lateral – Side
Frontal plane – Front Part
Cranial/Superior – Upper Part
Caudal/Inferior – Lower Part
Transverse Plane – divides the front and rear
Ventral/Anterior – Front
Posterior – Rear
The Nervous System
 An amoeba has no difficulty coordinating its activities having only one cell to work with.
Importance
a) Integration of body process
b) Integrating all cells in the body
c) Sensation
d) Motor input and movement
Neuron
 is an electrically excitable cell. A cell that receives, processes, and transmits information through
electrical and chemical signals.
Structure of a Neutron
a) Transmit nerve impulses
b) Divides the body to two main parts
Conductibility- Bio-electrical energy by neutron, presence of the processes axon and dendrites and soma
Soma and the Process
 Sodium Chloride and Potassium
a. Synapse - High Concentration of ions
b. Acetylcholine – Chemical Transmitter
3 Organs of the Nervous System
A. Brain
B. Nerves
C. Spinal Cord – most vital organ in the body, control the overall structure, master organ of the brain.
Brain – performs the most complex functions, controls and regulates the movement of the body, set the highest
mental activity.
Main Parts of the Brain
1. Cerebrum - The cerebrum or cortex is the largest part of the human brain, associated with higher brain
function such as thought and action.

2. Cerebellum
 known as little brain and tree of life.
 Dorsal of cerebrum.
 Primitive part of the brain.
Functions
 Balancing and equilibration
 Synergetic movement and complementary actions
 Postural reflex – Sensing body parts

3. Brain Stem
 Located inferior of cerebellum
 Attach the brain and spinal cord
Parts
1. Midbrain
2. Pons
3. Medulla oblongata
Functions
 Regulate breathing
 Heart and blood vessel function
 Digestion, sneezing and swallowing
The Spinal Cord – long thin, tubular bundle of nervous tissue that extend end from brain to the tail.
Coccyx - is a triangular arrangement of bone that makes up the very bottom portion of the spine below the
sacrum.
Functions
 Transmission of neutral signals
 Conduit for sensing information
 Center for coordinating certain reflexes
Gyri – Cerebral fold
Sulci – invagination
Avian Bird – smooth without folds and smaller than pig brain
Pig’s brain – larger and shows intensive sulci formation thus have greater surface area
Fish Brain – smallest and like the chicken’s brain it is smooth
Olfactory Bulb - is a neural structure of the vertebrate forebrain involved in olfaction, the sense of smell.
Hypothalamus
 thermostat of the body
 Maintenance homeostasis transmitted
 Controls activity of the pituitary gland
Pineal body – Circadian rhythm
Synapse – terminal structure
Melatonin - is a hormone that is produced by the pineal gland in animals and regulates sleep and wakefulness.
Layers of the Brain
1. Scalp
2. Skull
3. Meninges
Nerves – cable-like organ of the nervous system, analogous.
Central Nervous System – for coordination; Brain and spinal cord
Peripheral Nervous System – for environment. Connecting the Central to the Environment.
Nerves Classified according to:
1. Origin – Spinal vs. Cranial
2. Functions – Sensory, motor, and mixed
3. How of impulse – Efferent vs. Afferent
Efferent – Brain to the other parts. Carry impulses from receptor/sensory cells to the Central Nervous
System.
Afferent – other parts of the brain. From Central Nervous System to locomotor/effector organ
The Cranial nerves
1. Olfactory Nerve 5. Trigeminal 9. Glossopharyngeal
2. Optic Nerve 6. Abducent 10. Vagus
3. Oculomotor 7. Facial or Intermediate 11. Accessory
4. Trochlear 8. Vestibule-Cochlear 12. Hypoglossal
Spinal nerves – originating from the spinal cord
Cranial nerves – originating from the brain
Motor nerves – facilitates movement and connected to the muscle
Sensory Nerves – use for sensation
Optic Nerves – connect the eyes to the brain
Physiology of Nervous System
Nervous are unique in a sense
- They have an ability
- High concentration of ions give neurons the ability to generate and hold bioelectrical energy.
Membrane Potential – all living cells have
Action potential – changes in the membrane to action.
The Process serves as the passage of travelling impulse
The transmission of impulse is initiated by the internal and external environment called stimulus.
The stimulation elevates membrane potential. The rise in membrane potential put neuros to become action
potential.
The Action potential becomes an electrical energy moving along the dendrites as impulse
The Nerve travels at speed of 1km/sec as it travels along the process
Acetylcholine – Allow the impulse to transfer to the dendrite of the adjacent neuron. A chemical that transmits
from the vessel.
Synapse - is a structure that permits a neuron to pass an electrical or chemical signal to another neuron or to
the target efferent cell.
Anesthetics – Blocks the transmission of nerve impulse to the body
Rabies
- A viral disease causing acute inflammation in the brain in many animals
- Paralytic or furious
Furious rabies exhibits extreme behavioral changes including avert aggression and attack behavior.
Paralytics rabies is characterized by the weakness or loss of coordination followed by paralysis.
Mad Cow Disease
- Progressive degeneration of the nervous system resulting in changes in temperament
- Nervousness or aggression that affects hypothalamus
- Abnormal posture
- Reduced milk production or loss of body weight despite continued appetite
- Lack of coordination or difficulty in rising
Nigropallidal Encephalomalagia
- Neurological disorder characterized in softening of cerebral tissues resulting to loss of motor control
- Weight loss
- Grinding teeth
- Trembling and abnormal breath odor and pleural sounds
- Difficulty in swallowing and chewing
The Blood and Circulatory System
- Network of blood vessels laid throughout the body reaching all the organ, tissues and cells.
Function
- To allow the blood to circulate throughout the body and do its functions
Importance
- Transport is deemed needed
Transport
- Regulation
- Disease protection
- Prevents blood loss
Blood – a red thick fluid in the circulatory system
Functions of The Blood and Circulatory System
1. Means of transport
- Nutrients, Gases
- End products of Digestion
- Hormones
- Wastes

2. Protection against Diseases

White Blood Cells – Responsible for destroying harmful organisms or substances.

 3. For Regulation
- Maintain Body Temperature and Quantity of water
- Regulation of osmotic pressure and body pH
- Controls electrolytes concentration
- Controls interrupted signals and impulses

4. Prevents Blood loss itself

Components of Blood
- Liquid(Plasma) – Provides nutrition
- Solid(Corpuscles) – Blood Cells
Blood Plasma – the yellow liquid component of blood in which the blood cells are suspended.
 Blood Corpuscles(Hematocytes)
 Erythrocytes – Red Blood Cells – Hemoglobin (Contains Iron)
 Leukocytes – White Blood Cells
 Thrombocytes – Blood Platelets
Erythrocytes and Leukocytes
- Transport Gases
- Soldiers of the body, protects the body from harmful substances
Hemoglobin
- Protein molecule in Red Blood Cells that caries oxygen
- (13-16 million Red Blood Cells per cubic mm)
Anemia – a condition wherein the number of Red Blood Cells or hemoglobin is below normal.
Symptoms
1. Paleness
2. Difficulty in breathing
3. Stunted and slow growth
4. Weakness and lack of vigor
5. Mortality if left unattended
Causes of Anemia
1. Malnutrition – lack of iron, copper and manganese
2. Severe parasitic infestation(Multicellular)
3. Diseases – Rinderpest and Trypasonomiasis
4. Injury – causing excessive blood loss
White Blood Cells
1. Granulated(Neutrophil) – Protects against microorganism
2. Non-granulated
a. Eosinophil – Protects from harmful substances and toxins from tetanus
b. Basophil – Prevents pre-mature and hemostasis (Blood Clotting)
c. Monocytes – Similar to neutrophils(Chronic) and pagoeycotic action
d. Lymphocytes – responsible for immunity system
Circulatory System
- Pump
- Filtering Units
- Distribution
 - Drainage
- Canals
Blood Vessels – Serving channels for circulating blood
Kinds of Blood Vessels
1. Artery – Carry blood from the heart, Distributes and controls blood
2. Veins – Carry oxygen-depleted blood towards the heart, thinner walls.
3. Capillary – Gas Exchange
Aorta – Big
Arteries – Small
Vein Artery
Primary Primary
Secondary Secondary
Tertiary Tertiary
Venule Arteriole
Arterial Capillary

Capillary
- smallest blood vessel
- exchange point of O2 to CO2
- passage of nutrients from blood to tissues
- passage of nutrients from tissues to blood
Heart
- Conical located along the median plane
- Made of involuntary cardiac muscle
- Acts by contracting and relaxing its muscles
- Pericardium – protects the heart
Thorax
- Pleura – protective layer of lungs
Lobe
- Systole and diastole its muscles
- The alternate compressing action creates pressure to transfer blood
Pulse – pressure is strong enough to be felt against the wall of blood
Blood Vessels
1. Aorta – first branch of coronary artery
2. Superior Vena Cava – Cranial Vena Cava
3. Inferior Vena Cava – Caudal Vena Cava
4. Pulmonary Artery and Pulmonary Vein
Septum – separation of heart, septum
Chambers of the Heart
1. Upper 2. Lower
A. Left Atria A. Left Ventricle
B. Right Atria B. Right Ventricle
Aortic Valve
- separates aorta and left ventricle
- prevents the back flow of blood
Bicuspid Valve – semi-lunar valve; left atria and left ventricle
Tricuspid Valve – Right atria and right Ventricle
Auricle – increase the capacity of the atrium, and increase the volume of blood that it is able to contain.
Pulmonary Valve
- semilunar valve of the heart that lies between the right ventricle and the pulmonary artery. Prevents the
back flow of blood from pulmonary artery to right ventricle.
Blood Flow
1. Heart to Lungs – Pulmonary Artery
2. Lungs to Heart – Pulmonary Vein
3. Heart to Tissues – Aorta
4. Tissues to Heart – Vena Cava
Visible Organs after opening the Thorax
1. Major
A. Aorta
B. Vena Cava
C. Pulmonary Vein and Artery
2. First Branch of Aorta
3. Pericardium
Lymphatic System
- Filtering station of the blood
- Filter tissue fluid; lymph
Parts of Lymphatic System
1. Lymphatic Capillaries
2. Lymphatic vessels
3. Lymphatic Nodes
4. Lymphatic Ducts
5. Lymphocytes – responsible for destroying harmful organism
200 liters of blood every day passes through the heart.
Trypasonomiasis
- Attacks carabao and horses in the Philippines.
- It is caused by a protozoa called Trypasonomaevansi and is Spread by horse fly.
Anaplasma Margiuali
- a single-celled parasite causes Anaplasmosis
- It infects many animals and is spread by mites
Respiratory System for Farm Animals
- Oxygen in the Atmosphere
79% Nitrogen
20% Oxygen
0.05-1% Carbon Dioxide
- Exchange of gases between the organism and the environment
- CO2 for plants to manufacture food and O2 is needed by animals to extract energy from foods.
Respiratory System
- System of the body in-charge of exchange of gases
- Process is called Respiration
Functions
1. Gases Exchange
2. Body ventilation and thermoregulation
3. Removal of Excess electrolytes
4. Voice Production
5. Elimination of Wastes
6. Helps in flight processes in birds
Organs
1. Respiratory Tract
- inlet of air through the nasal cavity, larynx, trachea, bronchial tube, nostril
- Sound bag
2. Lungs
Pharynx – Air and food passage
Epiglottis – Controls Opening
Bronchial Tube
- Primary Branch
- Secondary and Tertiary
Bronchiole - passageways by which air passes through the nose or mouth to the alveoli of the lungs.
Alveoli
- Attached to bronchiole
- Also called air sacs
Each Alveolus surrounded with capillaries
- This allows the atmospheric air in the dirty blood to meet as close as possible
- Making gases exchange external respiration to occur
Attached to bronchiole is the alveoli
The lungs principal organ of respiratory system
- Made of elastic tissue
- Found in thoracic cavity
- Lobulated organ
- Pleura – a protective structure
The thoracic cavity is bounded by the diaphragm, intercostal ribs and collar bone.
Only the heart and lungs are found in the thoracic cavity
The cavity moves when upon the control of the respiratory center
The lung is a moving organ composed of intercostal muscles
The movement is brought about by the movement of thorax
The movement is necessary to vary the air pressure inside the lungs
Air Pressure in the lungs
 1. Inspiration (1100 hg/mm)
2. Expiration (-70hg/mm)
Sphygmomanometer is mercury-type
External Respiration - 760 hg/mm
Respiratory Rate
1. Normal – Eupnea
2. Difficult – Dyspnea
3. Rapid and shallow – Polypnea
4. Increased depth of rate – Hysperpnea
5. Absence of air – Apnea
Required for gases exchange between blood and air
1. Equal temperature
2. Equal pressure
To increase the temperature air must pass to the nasal cavity
Birds
- Do not have a diaphragm
- Different from mammal’s respiratory system
- No separated thorax and diaphragm
- Lungs with outpocket called air sac
Avian Respiratory System
1. Nostril
2. Nasal Cavity
3. Trachea
4. Syrinx – junction of bronchial tube and trachea
5. Lungs
6. Air Sacs – extension of lungs
Function of Air Sacs
1. The inhaled air in the lungs passed to the air sacs
2. The air sac is compressed by the breast muscle
3. Makes the body light
4. Makes birds to fly
5. The air returns to the lungs causing the pressure in the lungs to rise and fall when incoming air is
inhaled.
The Act of respiring is breathing
Physiology of Respiration
- Achieved by making the lung pressure equal to the atmospheric pressure which is 760 mm/hg
Boyles Law – there will be an exchange of gases that pressure is equal to 2 bodies of substances.
Avogadro’s Law – behavior of gases when subjected to pressure is equal to the temperature.
Diseases in Animals
1. Avian Pest of New Castle Disease
- A viral disease capable of causing 100% mortality in unprotected flocks
2. Avian Flu
- Is a prevalent viral disease of birds in south and southeast Asia
3. Bovine Tuberculosis
 - Chronic of cattle resulting from progressive regression of pulmonary tissues. Caused by a bacteria
called Clostridium Bovis.
4. Rocpor Coryza (Cold in Humid)
- Inflammation and congestion of nasal tract causing the infected birds to exert effort when breathing.
This results to swelling of the face and difficulty in breathing
Digestive System of Animals
- Animals has to produce things or to do a job or replenish/repair what is lost in the body they have to
replace those with materials(Foods) from the environment.

Nutrients – Substances that support life

Food – any material that carry nutrients

Sometimes these materials are too complex that they cannot be readily available for today. There is a need to
transform that complex.
Prehension – bringing of food into the mouth
Digestion – series of physical and chemical processes of complex materials readily usable to the animal body.
Convert complex materials.

Digestive System
- alimentary tract or gastrointestinal tract.
- Facilitates digestion
- Set of tubes were both ends are open.
Function
1. Break down foods to nutrients (Digestion)
2. Absorption – movement of end products across the wall of the alimentary tract.
3. Elimination of Wastes
End Products
1. Glucose 3. Fatty Acids
2. Protein 4. Glycerol
Organs of the Digestive System
1. Mouth (Oral Cavity)
- Organ of mastication, insalivation, and deglutition.
- Organ of offense and defense or grasping
2. Esophagus
- Long, slender tube made of smooth muscle
- Convey the food from the mouth to the stomach through peristaltic movement called peristalsis; a wave
like movement.
Crop – out pocket of avian esophagus that softens tough foods before digestion proper.
Crop Milk – a partially digested food in the crop of pigeon.
Stomach
- a bag-like structure caudal to the esophagus
- main organ of digestion
Kinds of Animal based on the construction of the Stomach
 1. Simple Stomach (Monogastric) – present in omnivores and carnivores
2. Ruminant (Polygastric)
3. Psuedoruminant
Many monogastric animals eat both plants and animal foods.
Monogastric Digestive System similar to human
1. Esophagus
2. Stomach
3. Large Intestine
4. Small Intestine
5. Rectum
Chicken has a modified simple stomach
1. Proventriculus – Glandular Stomach
2. Gizzard – Muscular Stomach
Parts of a Ruminant Stomach
1. Rumen – towel-like surface
2. Reticulum – honeycomb-like surface
3. Omasum – Page-like surface
4. Abomasum – True Stomach
Goat, Sheep, Carabao, Cattle subsist on tough and fibrous feeds made of cellulose.
Ruminant animals have compound stomach. Its digestive system is designed to utilize complex foods.
Pseudoruminant
- Stomach is simple but the ceca is enlarged and modified that it acts like human
- Can thrive also on fibrous materials
Rabbits and Horse diets are similar to Ruminant Animals
Small intestine
- 24 feet to 42 feet
- A tubular structure between the esophagus and the large intestine
- Organ of absorption
Regions of the Small Intestine
1. Duodenum
2. Jejunum
3. Ileum – nearest to the large intestine
Villi
- Where the absorption occurs
- Functional unit of the small intestine
- Projections in the material lining of the small intestine
Large Intestine
- Composed of a Colon and Cecum
Rumination (Chewing the Cud) – Reverse peristaltic movement of feeds material from the stomach or ruminant
back to the mouth for re-mastication or re-deglutition.
Functions of the Large Intestine
1. Reabsorb the fluids and process waste products from the body and prepare for its elimination.
 2. Absorbs fluids and salts after intestinal digestion and absorption.
Defecation – expulsion of feces
Rectum – The last stop of feces before defecation.
Anus
- passage of the feces out of the digestive tract.
- Ring-like muscle
- Outlet of feces
Feces – where the indigestible part of feeds is decomposed; absorbs salts.
Spincher Muscle
- Detect rectal contents
- Controls the exit of feces
Cloaca – common opening/outlet for feces for urine and egg
Accessory Organs of Digestion
1. Salivary Glands
- Producing Saliva
- Lubricates food
- Keep mouth and other organs moist
- Helps in starch digestion
- Contain healing substance; Salivary amylase, Mucin and Ptyalin
2. Tongue
- A mass of muscle completely covered by a mucous membrane
Functions
- Mixes the Foods and Saliva
- Helps to form Bolus
- Contains taste buds
- Responsible for varying sounds

3. Teeth
- Used for cutting the food into smaller pieces
- For offense and defense
- Cuts the food into pieces
4. Liver
- To stone the excess glucose and iron
- The largest gland
- Secretes bile and bilirubin for emulsifying fat and feces color
- Detoxifies chemicals and metabolizes drugs
- Metabolism of fats, protein and carbohydrates
5. Pancreas
- Produce the insulin that reduces sugar level in the blood and hormones
- Produces glucagon that retains sugar level in the blood
- Produces Pancreatic Juice containing digestive enzyme
Process of Digestion
1. Inside the Mouth
- Only some starch is acted by salivary amylase that converts starch to maltose
2. The Esophagus
- Digestion of starch continues while others remain unacted.
3. In stomach of monogastric animals and abomasum of Ruminants
- Gastric lining produce gastric juice which contains enzyme renin, pepsin, gastric lipase and HCl.
 - Renin curdles the milk proteins
- Pepsin acts on proteins to form intermediate protein breakdown products such as proteases, peptides
and polypeptides.
- Some sort chain-fats that are reduced to fatty acids and glycerol by gastric lipase.
- There may be limited action on starch by gastric amylase and urease on some species.
Amylase – enzyme for carbohydrates digestion
4. Inside the Reticulum, Rumen, and Omasum of Ruminants
- Microbes ferment some starch, volatile fatty acids, methane, heat and CO2.
- Microbes ferment proteins into amino acids
- Amino acids are also synthesizing by microbes of ruminant stomach
- Helps animals break down foods with amino acids and protein for ruminant animals
- Microbes ferment fats into fatty acids and glycerol
Gastrin
- Component of hydrochloric acid
- Para hormones
- Stops further secretions of gastric juice

5. Inside the Small Intestine

- 85% of the absorption process is already finished
- Intestinal juice is secreted as food touches the intestinal lining
- Intestinal juice contains enzymes such as intestinal lactose, sucrose and pancreozymin
- Intestinal enzyme sucrase convert sucrose to fructose and glucose while lactase convert lactose to
galactose and glucose.
- Pancreozymin triggers the release of pancreatic juice which also contains other enzymes like
pancreatic lipase
- Pancreatic enzymes include Trypsin, chemotrypsin, lipase and amylase
- Trypsin and Chemotrypsin convert protein and IPBP to other IPBP and amino acids
- Pancreatic Amylase reduces starch to maltose; Maltase + 2 molecules of glucose
- Bile from the liver emulsifies fats
- Pancreatic lipase reduce fat to fatty acids, glycerol, and monoglycerides.
Enterogastrin
- Feedback substance
- Stops further secretion of gastric juice
6. Inside the Large Intestine
- Action of intestinal sucrase if sucrose is present continues
- Action of intestinal lactase if lactose is present continues
- Action of pancreatic amylase and intestinal maltase continues
- Continued action of trypsin on remaining proteins maltase continues
Diarrhea
- A natural defense system of the body aimed to flush out harmful organisms/substances wrongly
introduced in the digestive tract using the available fluid in the body.
Parvo Virus
- For puppies and pigs – high fever, lack of appetite and lethargy, can’t survive.
Gastroenteritis
- Inflammation of lining of the gastro-intestinal tract.
Common Parasites of Domestic Animals
1. Tapeworm 3. Liver fluke 5. Hookworm
2. Trichinelia 4. Roundworm
Reproductive System
- Replicate a specie, perpetuation of specie
- Increase in population
Organs of Female Reproductive System
Gonad – reproductive organs
1. Ovary – principal sex organ of female
Functions
A. Produce the female sex cell (Ova or egg cell) – a reproductive haploid cell.
B. Produces female hormones
a. Estrogen – development of female sex organs and female behavior.
b. Progesterone (Pregnancy hormone) – ensure the success of pregnancy.
Spaying – Removal of ovary
2. Oviduct – female reproductive tract
Parts of Oviduct
A. Vulva – external genitalia
B. Vagina – passage of fetus at birth and the female copulatory organ.
C. Uterus/Womb – usual site of embryonic development
a. Cervix
b. Body
c. Horn
i. extension for multiple birth
ii. form cervical plug
Clitoris – highly sensitive cavernous muscle genital.
Kinds of animals based on where the fetus develop
1. Viviparous – animals whose young developed inside the mother’s body (Carabao, Cattle, Goat)
2. Oviparous - producing young by means of eggs (reptiles, amphibians)
3. Ovoviparous – partly inside and partly outside
Based on the number of young they are producing at birth
1. Litter – animals giving multiple birth producing group of young at birth
- Litter size refers to the number of young
2. Clutch – one batch or group of eggs laid in one sitting
3. Brood – group of chick/avian young produce in one sitting
Kinds of animals Based on the number of young they are producing at birth
1. Multiparous (Polytocous) – litter bearing animals
2. Monoparous (Monotocous) – normally produces one young birth.
Fallopian Tube
1. Fallopian
- Normal site of fertilization
- Union of spermatozoa and ova
- Marks the onset of pregnancy
2. Infundibulum
- Funnel shape structure that catches the falling ova during ovulation.
Ectopic Pregnancy - is a complication of pregnancy in which the embryo attaches outside the uterus.
Oviposition – exposure of the egg or laying of egg.
Organs of Male Reproductive System
1. Scrutom
2. Testicle (Testis) – principal sex organ of male animals
Functions
A. Produce male sex cells called spermatozoa/sperm
B. Produce male hormone called testosterone
C. Responsible for development of male sex organ
D. Responsible for development of male characteristics
Spermatogenesis – formation of spermatozoa
Castration – removal of Testis
Caponizing – removal of Testis of avian
Purposes
1. To make working animals docile
2. Improve growth rate and meat quality
3. Prevent the animal to reproduce
4. To treat diseases
Methods of Castration
1. Burdizzo
2. Elasletor
3. Surgical
- Surgical Slit
- Surgical Cup
4. Chemical
Spermatid transform to Spermatozoa
Cell of Leydig - produce testosterone in the presence of luteinizing hormone.
Puberty Period
Estrous – period of increased sexual receptivity or heat period in female animals towards male
Estrogen – encourages estrous or heat period.
Signs of Heat in Animal
1. Vulva Reddening and swell
2. Urinate frequently
3. Become restless
4. Mucus discharge
5. Make unusual sound
6. Mounting other animals
7. Flehmen response/ Lip Curling
8. Loss of Appetite
Internal Signs
1. Thickening of Uterus
Phases of Heat
1. Proestrus
2. Estrus
3. Metestrus
Silent Heat (Pyometia) – heat without external signs
False Heat – heat without internal signs
Weaning – separation of young from the mother
Post-partum – Real heat after birth, First heat after birth
Heat Synchronization - a practice of inducing all females to come in heat at the same time.
Advantages
A. Effective programming of farm activities
B. Income will come in one time
C. Maximize deals of farm resources
D. Helps to control or prevent diseases by breaking the life cycle of the microorganism
Human Chorionic Gonadotropin and Pregnant more serum - Pig
Prostaglandin F2x – Cattle, Carabao
Pregnancy
- Period of embryonic development
- Gestation Period for Pigs
- Period of Carriage
Conception – period of fertilization
Fertilization – first stage of pregnancy
Parturition – birth or birthing
Methods of Pregnancy Detection
1. Clinical Examination
A. High Estrogen than Progesterone – Not Pregnant
High Progesterone than Estrogen – Pregnant
B. Ultrasound (Ultrasonography)
2. Rectal Palpation
3. Physical/Ocular Observation
A. Increase pulse and respiratory rate D. Expansion of pelvic region
B. Disappearance of heat E. Animal lies on its belly
C. Enlargement of abdomen F. Development of mammary Gland
Signs of incoming laying/Sexual Maturity
1.
Birds tend to look for nest 5. Laying Peewee eggs
2.
Most of the time the bird squats 6. The Abdomen enlarges
3.
The birds make cackling sounds 7. Bleach eye rim, skin and shank
4.
The Comb and Wattle develop and become 8. Pin Bones expand
bright red
Known to be Sterile
1. Freak or animal with congenital defect
A. Hermaphrodism
B. Hernia – intestine to the scrotal sac
a. Monarchid – One testicle
b. Kryptorchid – No testicle
C. Inverted cervix
2. Interspecific Hybrid Offspring of 2 different specie
A. Mule – Donkey and Horse
B. Geep – Sheep and Goat
 3. Hereditary Diseases
A. Free-Martin
a. Twin cattle – one male, one female
4. Inborn/Physiological Disorder
A. Inadequate/Total Absence of sex hormones (Estrogen, Progesterone, FSH, LH)
Sterile Animals – animals who do not have the ability to reproduce
Fertile Animals - animals who have the ability to reproduce
Causes of reproductive failures
1. Mismanagement of Animals
2. Improper Feeding/Malnutrition
A. Lack of Nutrients essential for reproduction
a. Protein – 14% e. Vitamin D
b. Calcium f. Vitamin A
c. Phosphorus g. Selenium
d. Vitamin E h. Zinc
3. Injury
A. Electrical
B. Chemical
C. Radiation
4. Diseases
A. Abortion/Bang/Brucelleosis – caused by Brucellia Abortus, Temporary sterility
B. Leptospirosis
5. Unfavorable weather or climate
Signs of Incoming Birth/Parturition
1. Restlessness (Swine, Dog) while others became Docile (Cattle, Carabao, Sheep)
2. Mucus discharge with traces of blood coming out from the birth canal 3-5 days before birth
3. Animal builds nests/bedding
4. Loosening of Pelvic Ligament
5. Formation of Milk in the mammary gland
6. Appearance of water bag in vulva
7. Separate in group
Steps in Parturition
1. Feet
2. Head
Dystocia – any difficulty at birth
Causes of Dystocia
1. Malpresented Fetus
2. Too big Fetus
3. Birth canal did not relax/expand
Prostaglandin stimulate relaxin
Still Birth – dead at the normal birth
Abortion – dead before expected birth
Pre-Mature – came out alive before expected birth
 ANSCI FINALS REVIEWER
Animal Nutrition
- Science of dietary foods for animals, providing the basis on which to formulate a complete and
balanced food intake in accordance with the animal’s needs.
- branch of animal science dealing with the study of proper feeds and feeding of livestock to enhance
their performance and services to mankind
- study of different feeds and nutrients for livestock
- Nutritional deficiencies and effects to animal functions
Feed/Feedstuff
- Any material that contain/carry nutrients
Nutrients
- Substances of similar chemical composition
- Support life when taken by the animal body
General Functions of Nutrients
1. As structural components
2. Provide energy
3. Participate/mediate in many biological process
4. Prevent diseases
Types of Nutrients
1. Carbohydrate 4. Water
2. Protein 5. Vitamins
3. Fats 6. Minerals
Saccharides – organic compounds produced during photosynthesis
Functions in the Animal Body
1. Main source of energy
2. Backbone of genetic molecules
3. Component of coenzymes (ATP, NAD, FAD)
4. Play roles in immune system, fertilization, blood clotting, development and preventing pathogenesis.
Forms
1. Starch
2. Cellulose – most complex and less digestible
3. Sugar – monosaccharides
4. Glycogen – animal starch; polysaccharides
1 Galactose + 1 Glucose = 1 Fructose
1 Fructose + 1 Glucose = 1 Sucrose
2 Glucose = 1 Maltose
Disaccharides
1. Sucrose
2. Lactose
3. Maltose
Glucose – source of energy and the end product of digestion
Protein – organic compounds consisting one or more polypeptides.
Amino acids – building blocks of proteins, e.g. Animal-based or Plant-based
Muscle Protein (Myosin) – glutamic –lysine, leucine, arginine.
Kinds of Amino Acids
1. Non-essential – can be formed in the animal body.
Examples; Alanine, Proline, Serine, Glycine, Tyrosine, Cysteine, Hydroxyproline, Glutamic Acid, Aspartic
Acid
2. Essential – cannot be formed in the animal body
Examples; Lysine, Tryptophan, Threonine, Methionine, Leucine, Valine, Arginine, Phenyl, Alanine,
Isoleucine, Histidine
Uses of Proteins
1. Growth, Development and Reproduction
2. Structural Component of the body
3. Component of important body substances
4. Repair and Maintenance
Causes of Malnutrition
1. Too much feeding
2. Abortion
Fats – organic substances and compounds that are made up of carbon, hydrogen and oxygen.
Types of Fats
1. Saturated Fatty Acids
2. Unsaturated Fatty Acids
End Products
1. Fatty Acids
2. Glycerol
Uses
1. Structural Material
Vitamins – compounds required by the animal body in tiny amounts.
Kinds of Vitamins
1. Water Soluble
Examples; Thiamin(B1), Riboflavin(B2), Pyricloxine(B6), Cobalamin(B12), Biotin, Ascorbic Acid, Folic
Acid, Niacin.
2. Fat Soluble
Examples; Vitamin A, Vitamin D, Vitamin E, Vitamin K.
Vitamins Utilized by the Animal Body
1. Minerals – inorganic substances
A. Large Quantity – Sodium Chloride, Sulfur, Magnesium, Phosphorus, Potassium.
B. Small Quantity – Boron, Molybdenum, Carbon, Manganese.

2. Zinc - is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. It helps
the immune system fight off invading bacteria and viruses.
 Functions Deficiency Symptoms

A. Protein synthesis A. Abnormal skin and hooves

B. Vitamin A utilization B. Bone and joint problems
C. Epithelial tissue integrity C. Poor wound healing
D. Immune System D. Fertility problems
E. Reproduction

3. Copper - is a trace mineral that is vital for multiple functions in the body. Because our bodies are not
able to synthesize copper on its own.

Functions Deficiency Symptoms

A. Collagen synthesis and maintenance A. Bone and joint disease

B. Enzyme function B. Tendon and ligament problems
C. Red blood cell maturation C. Poor coat color
D. Reproduction D. Early embryonic losses
E. Immune response

4. Fluoride - has long been added to drinking water on evidence that it reduces tooth cavities in children
and helps strengthen bones.

Functions Deficiency Symptoms

A. decreases incidence of tooth cavities A. badly formed or weak teeth or increase in

B. builds and maintains healthy bones tooth cavities
C. strengthens bones and helps prevent bone B. brittle or weak bones
fractures C. fractured hips in the elderly
D. may lower risk of osteoporosis in
menopausal women

5. Molybdenum - is an essential trace mineral, needed in very small quantities by almost all life forms. In
the human body it is found in the bones, liver, and kidneys.

Functions Deficiency Symptoms

A. promotes normal cell function A. increased respiratory or heart rate

B. needed for nitrogen metabolism B. night blindness
C. used to treat inborn errors of metabolism C. mouth and gum disorders
D. used to treat sulfite sensitivity D. sexual impotence in older males
E. works with riboflavin (vitamin B2) to
incorporate iron into hemoglobin

6. Cobalt – is an essential trace mineral for ruminant animals such as dairy and beef cattle, sheep and
goats. The main function of cobalt in ruminants is to be a component of vitamin B12, also known as
cobalamin.
 Functions Deficiency Symptoms

A. Required by ruminants for synthesis of A. Low Vitamin B12 levels

Vitamin B12 by bacteria in the gut B. Poor Growth
B. Fiber fermentation by bacteria C. Low body condition

7. Manganese – an important trace mineral (required in very small quantities). It is involved in many
aspects of both plant and animal life, primarily as an enzyme activator.

Functions Deficiency Symptoms

A. Bone and Cartilage Synthesis A. Abnormal bones and joint development

B. Enzyme Systems B. Impaired ability to make or repair joint
C. Reproduction cartilage
D. Immune Response C. Abnormalities in skin, hair and hooves
D. Reproduction challenges

8. Iron - Animals and humans also need iron to make hemoglobin, which delivers oxygen to the body. Iron
also carries carbon dioxide out of the body, which plants need to function.

Functions Deficiency Symptoms

A. Oxygen transport in hemoglobin A. Anemia is the final stage of iron deficiency

B. Can be caused by blood loss

9. Water - Animal life requires a steady supply of water to fulfill its vital functions. From transportation to
lubrication to temperature regulation, water keeps animal life functioning; in fact, the bodies
of animals consist mostly of water. All chemical reactions in the bodies of animals use water as a
medium.

Functions Deficiency Symptoms

A. Water is a universal solvent A. Dehydration

B. Water regulates the body temperature B. Reduced Urination and Change in Color
through evaporation of water from the skin C. Bad Breath and Dry Mouth
and lungs. D. Fatigue and Lethargy
C. Water acts as a body lubricant E. Joint and Muscle Pain
D. Water is the medium of all body fluids
including the digestive juices, the lymph, the
blood, the urine and the perspiration.

10. Fatty Acids - In animals, fatty acids are formed from carbohydrates predominantly in the liver, adipose
tissue, and the mammary glands during lactation.
 Functions Deficiency Symptoms

A. oxygen transport throughout the body A. Slow growing fingernails

B. providing energy (when glucose, a form of B. Dry eyes
sugar, is not available) C. Dry mouth/throat
C. development of strong tissues and organs D. Inadequate vaginal lubrication
D. brain functioning E. Menstrual cramps
E. lowering cholesterol and reducing risk of F. Premenstrual breast pain/tenderness
heart disease G. Excessive ear wax
F. healthy looking skin H. Excessive thirst
G. immune system health

Proximate Analysis – process of determining the presence and amount of nutrients in a feed; centrifugation.
Process of Removing Substances from Feeds
1. Fat – Ether
2. Vitamin – Centrifuge
3. Water – Oven Drying
4. Fiber – Sulfuric Acid
Foods
1. Concentrates – easy to melt, contain more than 16% Total Digestible Nutrient and less than 16% Fiber.
Examples:
A. Energy Concentrate
a. Rice Bran e. Corn Bran
b. Wheat Bran f. Corn grits
c. Grain Sorghum g. Crack corn
d. Corn Grain h. Ground corn
B. Protein Concentrate
a. Soybean oil meal
b. Feed grade urea
C. Mineral Concentrate
a. Salt
b. Salt Block
c. Limestone
d. Molasses
e. Copra meal/cake
2. Roughages
Examples:

A. Stover/straw – used as fodder

B. Fodder
C. Herbage
D. Forage
E. Pasture
Salvo/silvipasture – pasture under forest
Native Pasture – naturally grown plants
1) Imperata Cylindrica (Cogon)
2) Themeida Triandra (Bagokbok)
Improved pasture – sun-dried feeds
Concentrates
1. Dry fruit Cover – Hull
2. Wet fruit Cover – Pulp
Silage – fermented feeds
Hay – dried fodder usually grasses
Soilage – fresh chopped forage
Total Digestible Nutrient = Digestible Protein + Nitrogen Free Extract + Fat Content (2.25) + Digestible Fiber
Nitrogen Free Extract – sugar, starch, and glycogen
Total Digestible Nutrient – express the amount of energy in a feed
Calorie (Non-Ruminant)
- amount of heat required to raise the temperature of 1 gram of water to 1 degree Celsius.

Gross
Energy
Energy in
Feces
Digestible
Energy
Gas and
Urine
Metabolizable
Energy
Heat Increment,
Metabolic Heat, and
Basal Metabolic Heat

Net energy

Gain, Milk Production,

Reproduction, and
Maintenance
Ration
1. Based on Dominant Nutrients in ration
A. Energy Ration
B. Protein Ration
C. Mineral Ration
2. Based on the classes of animals
For Human – Balanced Ration
Methods of Preparing a Balanced Ration
1. Trial and Error Method
A. Identify Nutritional needs of different species of animals
B. Select for available feeds
%CP = Total actual CP in the mixture / Total Amount of the mixture * 100
Total actual CP in the mixture = Sum of the products of multiplying the CP of the mixture x the amount used
Feedstuffs to Amount of feeds in Price per Total Actual
Use kg kg CP% CP Total Price
Yellow ground
Corn 45 ₱ 25.00 8.30% 3.735 ₱1,125.00
Yellow corn grits 30 ₱ 30.00 8.59% 2.577 ₱ 900.00
Rice bran 42 ₱ 12.00 9.01% 3.7842 ₱ 504.00
Fish Meal 11 ₱ 35.00 54.76% 6.0236 ₱ 385.00
Binlod 22 ₱ 22.00 7.97% 1.7534 ₱ 484.00
Ipil 2x leaf meal 9 ₱ 7.00 24.67% 2.2203 ₱ 63.00
Copra Meal 34 ₱ 13.00 23.55% 8.007 ₱ 442.00
Molasses 3 ₱ 25.00 1.02% 0.0306 ₱ 75.00
Table Salt 3 ₱ 6.00 0.00% 0 ₱ 18.00
Limestone 1 ₱ 5.00 0.00% 0 ₱ 5.00
200 28.1311 ₱4,001.00

CP% 14.07%

2. Pearson’s Square Methods

14% 39.12%

21%

60.12% 7%
39.12 + 7 = 46.12
39.12 / 46.12 *100 = 84.82%
7 / 46.12 *100 = 15.18%

800 * 0.8482 = 678.56 kg * (14%) = 94.998

800 * 0.1518 = 121.94 kg * (60.12%) = 73.01
94.998 + 73.01 = 168.008 / 800 * 100 = 21%
Benefits of mixing feeds
1. Insure all nutrients can be receive by the animal
2. Increase palatability
3. Prevents animal to be selective
4. Reduce the amount of feeding
Methods of preparing feeds for livestock
1. Mash different feeds
2. Cooking
3. Soiling
4. Pellets
5. Grinding
System of feeding
1. Add libation
2. Controlled or Restricted Feeding
3. Direct dressing