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Animal Husbandry III (Feed and Nutrition) Course Online

Online Animal Feed and Nutrition Course

  • Learn about animal feed and nutrition from expert tutors.
  • Understand how to evaluate and select feeds.
  • All tutors are highly experienced in the field.
  • Study at a time to suit you.
  • Learn how to understand the composition of a range of feeds – including pasture, fodder crops, grasses, cereals, seed, and other edible plants.

This course also explains the role of proteins, vitamins and minerals in animal diets. It equips you with the skills required to evaluate feeding and select appropriate feed.

Course Aims:

  • Describe the range of livestock feeds and feeding methods available for animal production, using accepted industry terminology.
  • Explain the role of energy foods, including the sources and functions of those foods, in animal diets.
  • Explain the function of the major nutritional groups, including proteins, vitamins, minerals and trace elements in animal diets.
  • Explain the on-farm methods used to evaluate feeding, including selection of feeds and feed digestibility.
  • Evaluate the dietary value of pastures, including grasses, cereals, and other edible plants, and their by-products for animal feeds.
  • Explain the dietary value of seeds, including oil seeds, legume seeds and their by-products as food sources for animals.
  • Evaluate the dietary value of fodder plants, including trees and shrubs and their by-products, as a food source in animal production.
  • Determine suitable feed rations for a farm animal maintenance program.
  • Analyse the method(s) to determine suitable feed rations in a farm animal production program.
  • Evaluate the dietary value of protein in an animal production program.
  • Explain the factors affecting the composition of feed rations in animal production.

Course Structure

There are 10 lessons in this course:

  1. INTRODUCTION TO ANIMAL FOODS
    • Terms and Definitions
    • Groups of Foods
    • Other Terms That Are Used
    • Food Processing Terms
    • Water
  2. FOOD COMPONENTS – CARBOHYDRATES AND FATS
    • Carbohydrates
    • Carbohydrates as a Source Of Energy
    • Fats and Oils
    • Adipose Tissue Deposits in Animals
    • Fat Deposits in Different Animals
  3. FOOD COMPONENTS – PROTEINS, MINERALS, AND TRACE ELEMENTS
    • Composition of Proteins
    • The Build Up Of Proteins
    • Biological Value of Protein
    • Protein Content of Foods
    • The Function of Protein
    • Feeding Urea to Ruminants
    • Major Minerals
    • Trace Elements
    • Vitamins
  4. EVALUATING FOODS AND DIGESTIBILITY
    • Analysis of Feed Stuffs
    • Calculating Digestibility
    • Protein Value
    • Energy Value
    • Nutrient Value of Some Common Foods
  5. CLASSIFYING FOODS PART A
    • Cereals and Cereal By-Products
    • Brewing By-Products
    • Grasses, Legumes and Succulents
    • Lucerne
    • Sainfoin
    • Other Succulent Foods
    • Roughage, Hay, Silage and Dried Grass
  6. CLASSIFYING FOODS PART B
    • Oil and Legume Seeds
    • Oil Seeds and Their Products
    • Legume Seeds
  7. CLASSIFYING FOODS PART C
    • Fodder Trees and Animal Products
    • Fodder Trees and Shrubs
    • Animal Products
  8. CALCULATING RATIONS PART A
    • The Object of Rationing
    • Nutritional Requirements of the Animal
    • Calculating a Maintenance Ration
    • Cattle at Pasture
    • Working Out Rations for a Herd
  9. CALCULATING RATIONS PART B
    • Nutrient Requirements for a Dairy Cow
    • Working Out the Total Requirements
    • Feeding a Ration to Meet Nutrient Needs
    • The Dairy Ration
  10. CALCULATING RATIONS PART C
    • Ready Mix Feeds
    • Using Protein Contents
    • A Summary of Rationing
    • Further Considerations in Rationing

Enrol Now

  • Experienced Tutor support
  • Certificate sent to you
  • Online study (Printed notes available)
  • Self paced - no set timetable
  • 12 months to complete course

From: $35.00 / week for 19 weeks

Clear

Send me a free info pack

Online Animal Feed and Nutrition Course

  • Learn about animal feed and nutrition from expert tutors.
  • Understand how to evaluate and select feeds.
  • All tutors are highly experienced in the field.
  • Study at a time to suit you.
  • Learn how to understand the composition of a range of feeds – including pasture, fodder crops, grasses, cereals, seed, and other edible plants.

This course also explains the role of proteins, vitamins and minerals in animal diets. It equips you with the skills required to evaluate feeding and select appropriate feed.

Course Aims:

  • Describe the range of livestock feeds and feeding methods available for animal production, using accepted industry terminology.
  • Explain the role of energy foods, including the sources and functions of those foods, in animal diets.
  • Explain the function of the major nutritional groups, including proteins, vitamins, minerals and trace elements in animal diets.
  • Explain the on-farm methods used to evaluate feeding, including selection of feeds and feed digestibility.
  • Evaluate the dietary value of pastures, including grasses, cereals, and other edible plants, and their by-products for animal feeds.
  • Explain the dietary value of seeds, including oil seeds, legume seeds and their by-products as food sources for animals.
  • Evaluate the dietary value of fodder plants, including trees and shrubs and their by-products, as a food source in animal production.
  • Determine suitable feed rations for a farm animal maintenance program.
  • Analyse the method(s) to determine suitable feed rations in a farm animal production program.
  • Evaluate the dietary value of protein in an animal production program.
  • Explain the factors affecting the composition of feed rations in animal production.

Course Structure

There are 10 lessons in this course:

  1. INTRODUCTION TO ANIMAL FOODS
    • Terms and Definitions
    • Groups of Foods
    • Other Terms That Are Used
    • Food Processing Terms
    • Water
  2. FOOD COMPONENTS – CARBOHYDRATES AND FATS
    • Carbohydrates
    • Carbohydrates as a Source Of Energy
    • Fats and Oils
    • Adipose Tissue Deposits in Animals
    • Fat Deposits in Different Animals
  3. FOOD COMPONENTS – PROTEINS, MINERALS, AND TRACE ELEMENTS
    • Composition of Proteins
    • The Build Up Of Proteins
    • Biological Value of Protein
    • Protein Content of Foods
    • The Function of Protein
    • Feeding Urea to Ruminants
    • Major Minerals
    • Trace Elements
    • Vitamins
  4. EVALUATING FOODS AND DIGESTIBILITY
    • Analysis of Feed Stuffs
    • Calculating Digestibility
    • Protein Value
    • Energy Value
    • Nutrient Value of Some Common Foods
  5. CLASSIFYING FOODS PART A
    • Cereals and Cereal By-Products
    • Brewing By-Products
    • Grasses, Legumes and Succulents
    • Lucerne
    • Sainfoin
    • Other Succulent Foods
    • Roughage, Hay, Silage and Dried Grass
  6. CLASSIFYING FOODS PART B
    • Oil and Legume Seeds
    • Oil Seeds and Their Products
    • Legume Seeds
  7. CLASSIFYING FOODS PART C
    • Fodder Trees and Animal Products
    • Fodder Trees and Shrubs
    • Animal Products
  8. CALCULATING RATIONS PART A
    • The Object of Rationing
    • Nutritional Requirements of the Animal
    • Calculating a Maintenance Ration
    • Cattle at Pasture
    • Working Out Rations for a Herd
  9. CALCULATING RATIONS PART B
    • Nutrient Requirements for a Dairy Cow
    • Working Out the Total Requirements
    • Feeding a Ration to Meet Nutrient Needs
    • The Dairy Ration
  10. CALCULATING RATIONS PART C
    • Ready Mix Feeds
    • Using Protein Contents
    • A Summary of Rationing
    • Further Considerations in Rationing

Send me free info pack

Enrol Now

  • Experienced Tutor support
  • Certificate sent to you
  • Online study (Printed notes available)
  • Self paced - no set timetable
  • 12 months to complete course

From: $35.00 / week for 19 weeks

Clear

OR

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Accredited courses.