Learn about the nutritional needs of animals, including farm animals, domestic pets and wildlife, to support animal health and wellbeing. You’ll gain a deeper understanding of animal feed and nutritional requirements for a career working with animals.
Certificate of Animal Feed and Nutrition is a professional development course that covers the food and nutritional requirements for pets, wildlife or animals in zoos.
In this animal nutrition course, you will learn about the major nutritional groups, including proteins, vitamins, minerals, trace elements in animal diets, and important food processing terms. You’ll also learn how to evaluate food for digestibility, classify foods, and calculate animal feed ratios.
On completion of this course, you will have a broad understanding of feed and nutritional needs for a range of animals to provide better animal care.
Unit - Animal Feed and Nutrition (Animal Husbandry III)
Unit 1 – Introduction to animal foods
Terms and definitions
Balanced maintenance ration
Groups of foods
Other terms that are used
Food processing terms
Mash or meal
Flakes, pellets and crumbs
Factors affecting water intake
The dry matter intake
The nature of the feed
The level of salt intake
Unit 2 – Food components – carbohydrates and fats
The cyanogenetic glycosides
Carbohydrates as a source of energy
Storage of carbohydrates
Sources of carbohydrate
Structure of lipids
Digestion of lipids
Adipose tissue deposits in animals
The periorbital fat (or eye pad)
Mammary fat or dug fat
Rump fat or pelvic fat
Fat deposits in different animals
Sources of lipids
Unit 3 – Food components – proteins, vitamins, minerals and trace elements
Build up of proteins
Practices which conserve nitrogen
Biological value of protein
Protein content of foods
The function of protein
Feeding urea to ruminants
Minerals, trace elements and vitamins
Sources of calcium
Sources of phosphorus
Effects of phosphorus
Sodium and chlorine
Vitamin B complex
Unit 4 – Evaluating foods and digestibility
Digestibility of foods
Analysis of feed stuffs
Fats & oils
Total digestible nutrients
Dried grass sample
Metabolised energy or me
Nutrient values of some common foods
Unit 5 – Classifying foods (Part A)
Classification of foods
Qualities of cereals
Maize cobs (or cob meal)
Snap corn (corn & cob meal)
Munga or millet
Pollard (or middlings)
Dried brewer’s grains
Wet brewer’s grains
Dried brewer’s yeast
Percentage composition on a dry matter basis
Common grazing grasses
Kikuyu grass (pennisetum clandestinum)
Star grass (cynodon plectostachys)
Rhodes grass (chloris gayana)
Other grasses and grazing plants in use in Australia
Sainfoin as an alternative to lucerne
Green oats and green barley
Pumpkins and melons
Unit 6 – Classifying foods (Part B)
Oil seeds and their products
Groundnuts (peanuts, earthnuts or monkey nuts) -arachis hypogaea
Groundnut oil meal or cake
Cotton seed meal or cake –Gossypium cv.
Cotton seed hulls
Sunflower seeds – Helianthus annus
Sunflower oil meal or cake
Soybeans – Glycine max
Soybean oil meal or cake
Velvet beans – Sitzolobium spp.
Ground velvet beans (with pods)
Jack beans – Canavalia ensiformis
Cowpeas – Vigna sinensis
Unit 7 – Classification of foods (Part C)
Fodder trees & shrubs
Meat and bone meal
Unit 8 – Calculating rations (Part A)
Calculating rations for maintenance
The feeding needs of livestock
The object of rationing
The nutritional requirements of the animal
Calculating a maintenance ration
Cattle at pasture
Working out rations for a herd
Unit 9 – Calculating rations (Part B)
Calculating rations for production
Nutrient requirements for a dairy cow
Working out the total needs of a dairy cow
Feeding a ration to meet the nutrient needs
The dairy ration
Unit 10 Calculating Rations (Part C)
Calculating a production ration using protein only
Using protein contents to calculate a production ration
Summary of rationing
Further considerations in rationing
Taints in milk, meat and eggs
Types of fat
Estimated duration 50 hours
Course Delivery and Start
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