The purpose of this course is to provide information on factors affecting digestibility of a feed. Nutrient requirements in poultry, swine, equine and ruminants. Energy and protein requirement for maintenance and production. Methods adopted for arriving at energy and protein requirements for maintenance and production in terms of growth, reproduction and production (egg, meat and work). Formulation of rations as per National Research Council (NRC) and Agricultural Research Council (ARC) specifications. Feeding standards, their uses and significance, merit and demerits of various feeding standards with reference to ruminants, monogastric animals and poultry. Feeding of swine (piglets, growers, lactating and pregnant sows, breeding boar, fattening animals), equine (foal, yearling, broodmare, stallion and race horses) and poultry (starter, growers, broilers, layers) with conventional and unconventional feed ingredients. Feeding of ducks. Laboratory animal nutrition: Nutrient requirements of mice, rat, rabbit and guinea pig. Significance of carbohydrates, lipids, proteins and amino acids, minerals arid vitamins in lab animal nutrition. Diet formulation and preparation and feeding practices. Feed supplements.
- Teacher: Archibold Bakare