Become a prestigious animal nutritionist with TECH’s Hybrid professional master’s degree with a clinical practice in a renowned veterinary center"

The Hybrid professional master’s degree in Veterinary Nutrition specializes professionals in one of the sectors of Animal Production with the most demand in labor and the need for specialization. It is a unique program given its level of specialization and the logical sequence of learning. This allows to organize the content developed by experts in the area, structured in 10 meticulously elaborated modules. Additionally, it combines the possibility of practical training to successfully complete the program.

The program establishes the fundamental principles of Veterinary Nutrition for a later approach to nutrition and feeding by species. In addition, it studies in depth the main raw materials used in the formulation of balanced feed, the characteristics, inclusion levels and quality parameters, since without quality in the basic components of the feed, there is no nutrition. On the other hand, it devotes part of its agenda to the additives used in the manufacture of rations, a segment that evolves year after year and within which important topics such as antibiotic-free production and the use of phytogenics, another highly topical issue, are developed.

The current world population, estimated at 7.9 billion, is expected to increase to 8.6 billion by 2030, and animal nutrition is one of the disciplines called upon to help solve the problem of producing sufficient and economical protein to feed this growing demand in an efficient and sustainable manner. Therefore, this program is essential for a sustainable development of animal production, also oriented to human consumption.

In summary, this Hybrid professional master’s degree is an ambitious, broad, structured and intertwined proposal, which covers from the fundamental and relevant principles of nutrition to the manufacture of feed. In addition, it specializes the student in the food manufacturing process with the latest innovations and the newest technology in the current market. Additionally, being  hybrid learning, it has an internship in the best specialized center in the area of study, where students will acquire the skills they need from the hands of the best specialists on the national scene.

This program combines the possibility of practical training to successfully complete the program" 

This Hybrid professional master’s degree in Veterinary Nutrition contains the most complete and updated scientific program on the market. Its most outstanding features are: 

• Development of more than 100 scientific cases presented by veterinary professionals, experts in Veterinary Nutrition and university professors with extensive experience in the sector
• The graphic, schematic and eminently practical contents with which they are conceived, provide scientific and assistance information on those medical disciplines that are essential for professional practice
• Presentation of the most advanced and innovative methods of feed evaluation and processing to ensure effective veterinary nutrition
• Veterinary Research Practice Guidelines on Veterinary Nutrition and the different casuistry
• With a special emphasis on evidence-based veterinary medicine  and the practical exercises needed to enhance the update
• All of this will be complemented by theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments
• Content that is accessible from any fixed or portable device with an Internet connection
• Furthermore, you will be able to carry out a clinical internship in one of the best Veterinarian centers

Improve your veterinary skills in a field with future projection: veterinary nutrition and do it with the best thanks to TECH" 

In this Master's proposal, of a professionalizing character and hybrid mode, the program is aimed at updating veterinary professionals who focus on Veterinary Nutrition and require a high level of qualification. The contents are based on the latest scientific evidence and oriented in a didactic way to integrate theoretical knowledge in veterinary practice, and the theoretical-practical elements will facilitate the updating of knowledge and will allow decision making in the management of each case presented. 

Thanks to its multimedia content elaborated with the latest educational technology, they will allow the veterinary professional to obtain a situated and contextual learning, that is to say, a simulated environment that will provide an immersive learning programmed to train in real situations. This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise throughout the program. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.

You can combine the study of this Hybrid professional master’s degree with your work and personal life, since its theoretical content is 100% online"

You will be able to successfully propose technical arguments to improve the quality of diets and, therefore, the productive response (meat or milk)"

The contents of this program have been developed by the different experts on this Hybrid course, with a clear purpose: to ensure that our students acquire each and every one of the necessary skills to become true experts in Veterinary Nutrition. The structure of the curriculum and the internships make this program the most complete on the market today, as it covers all the relevant knowledge for the specialist to develop successfully in the field of nutrition. Throughout 10 modules, students can combine their studies with the exercise of their job functions. It includes a syllabus that introduces the basic aspects of animal nutrition and feeding, the chemical composition of food and its application by species up to the development of new nutrients.

You will learn the measures of the nutritional value of food and their methods of evaluation in different animals" 

Module 1. Introduction to Animal Nutrition and Feeding   

1.1. Nutrition and Animal Food. Concepts 

1.1.1. Introduction to the Concepts of Nutrition and Food 
1.1.2. Nutrients: Definition and Characteristics
1.1.3. Importance of Animal Nutrition

1.2. Digestive Systems and Food Adaptation

1.2.1. Digestive System and the Digestion Process in Birds
1.2.2. Digestive System and the Digestion Process in Pigs
1.2.3. Digestive System and the Digestion Process in Ruminants
1.2.4. Digestive System and the Digestion Process in Fish (aquatic poikilotherms) 
1.2.5. Gastrointestinal Functionality in Animal Nutrition and Health

1.3. Digestive System in Ruminants

1.3.1. The Rumen as a Source of Nutrients
1.3.2. Ruminal Physiology
1.3.3. The Digestion Process in Ruminants
1.3.4. Volatile Fatty Acids
1.3.5. Protein of Bacterial Origin

1.4. Measurements of Nutritional Value of Foods and Evaluation Methods

1.4.1. Characterization of Context
1.4.2. Physical and Chemical Characterization
1.4.3. Obtaining Information on the Composition of Nutrients
1.4.4. Weende Proximate Analysis 
1.4.5. Van Soest Analysis

1.4.5.1. Analysis using Specialized Analytical Methods 
1.4.5.2. Heat  Meter Pump
1.4.5.3. Amino Acid Analysis
1.4.5.4. Atomic Absorption Spectrophotometry
1.4.5.5. Automized Analysis Equipment
1.4.5.6. Biological and Nutritional Characterization

1.5. Forms of Food Energy

1.5.1. Forms of Energy Expression
1.5.2. Gross Energy
1.5.3. Digestive Energy
1.5.4. Metabolizable Energy
1.5.5. Net Energy
1.5.6. Calculation of Values (EB-ED-EM-EN) according to the NRC and ARC systems

1.6. Energy Content of Food Ingredients

1.6.1. Energy sources
1.6.2. Energy and Consumption
1.6.3. Energy Balance
1.6.4. Energetic Density

1.7. Protein and Amino Acid Content of Food Ingredients

1.7.1. Animal Protein Functions
1.7.2. Protein Food Resources

1.7.2.1. Plant Sources - Oilseeds
1.7.2.2. Plant Sources - Legumes
1.7.2.3. Animal Sources

1.8. Protein Quality and Digestibility

1.8.1. Protein Quality

1.8.1.1. Amino Acid Profile

1.8. 2 Digestibility 

1.8.2.1. Apparent Digestibility
1.8.2.2. Real Digestibility
1.8.2.3. Nitrogen Balance
1.8.2.4. Biological Value
1.8.2.5. Net Usage of Protein
1.8.2.6. Protein Efficiency Ratio or Rate
1.8.2.7. Chemical Score
1.8.2.8. Protein Digestion

1.9. Other Important Nutrients in Veterinary Nutrition

1.9.1. Minerals and Microminerals

1.9.1.1. Classification, Functions, General Requirements
1.9.1.2. Principal minerals: Calcium, Phosphorous, Magnesium, Sodium
1.9.1.3. Microminerals: Cobalt, Iodine 

1.9.2. Vitamins
1.9.3. Fibre
1.9.4. Water:

1.10. Nomenclature and Classification of Foods (NRC) 

1.10.1. Forage or Dry Roughage
1.10.2. Forage or Fresh Coarse Feed
1.10.3. Silage
1.10.4. Concentrated Energy
1.10.5. Protein Energy
1.10.6. Mineral Supplement
1.10.7. Vitamin Supplement
1.10.8. Non- nutritious Additives

Module 2. Chemical Composition of Food and Quality of the Raw Materials for Ruminants and Non-Ruminants

2.1. Key Concepts of Raw Materials Used in Feeding Ruminants and Non- Ruminants

2.1.1. Introduction
2.1.2. Chemical Composition of Food

2.1.2.1. Water and Dry Matter
2.1.2.2. Organic Material and Minerals
2.1.2.3. Protein Rich Foods
2.1.2.4. Energy Rich Foods
2.1.2.5. Vitamins

2.1.3.  Fresh Forage (greens) 

2.1.3.1. Winter Grains, Summer Grains and Pastures (Grasslands) 

2.1.4. Conserved Forages:

2.1.4.1. Silage, Hay and Other Types of Preserved Fodder (Haylage, Silage)

2.1.4.1.1 Silages
2.1.4.1.2. Hay and Haylage

2.1.5. Energy and Protein Concentrates

2.1.5.1. Energy Compounds
2.1.5.2. Protein Powders

2.2. Plant-Based By-products used in Feeding Ruminants and Non-Ruminants

2.2.1. Cereal Grains

2.2.1.1. Corn

2.2.1.1.1. Fine-Ground Bran, Bran or Corn Bran
2.2.1.1.2. Corn Gluten Feed and Corn Gluten Meal

2.2.1.1.2.1. Corn Gluten Feed
2.2.1.1.2.2. Corn Gluten Meal

2.2.2. Sorghum Grain
2.2.3. Oats, Barley and Wheat Grain

2.2.3.1. Oat Grain
2.2.3.2. Barley Grain
2.2.3.3. Wheat Grain

2.2.3.3.1. Fine-ground Bran, Bran or Wheat Bran

2.2.4. Rice By-products

2.2.4.1. Fine-ground Bran or Rice Bran

2.2.5. Oilseed Byproducts

2.2.5.1. Cotton

2.2.5.1.1. Cotton Seed
2.2.5.1.2. Cotton Flour

2.2.5.2. Soya

2.2.5.2.1. Soybeans
2.2.5.2.2. Soybean Shell
2.2.5.2.3. Soya Flour

2.2.5.3. Sunflower

2.2.5.3.1. Sunflower Shell 
2.2.5.3.2. Sunflower Flour

2.2.6. Horticultural By-products

2.2.6.1. Salad Cucumber Crop Residue
2.2.6.2. Melon Crop Residue
2.2.6.3. Tomato Crop Residue

2.3. Animal-Based By-products used in Feeding Ruminants and Non-Ruminants

2.3.1. Dairy Industry

2.3.1.1. Serum Permeate
2.3.1.2. Cheese Whey and Butter

2.3.2. Fishing Industry

2.3.2.1. Fish Flour

2.3.3. Meat Industry

2.3.3.1. Recycled Animal Fat

2.3.4. Poultry Production

2.3.4.1. Feather Flour

2.3.4.1.1. Processes to Improve Digestibility
2.3.4.1.2. Supply Methods

2.3.5. Chicken/ Hen Litter (Chicken Manure) 

2.4. Fats and Oils used in Feeding Ruminants and Non-Ruminants

2.4.1. Nutritional Values of Fats in the Feeding of Ruminants and Non-Ruminants

2.4.1.1. Sources and Types of Fat

2.4.1.1.1. Yellow Fat
2.4.1.1.2. Tallow
2.4.1.1.3. Mixed Fats
2.4.1.1.4. Soap Extract and Other Sources of Fat

2.4.2. Factors Which Indicate the Digestibility in Ruminants and Non-Ruminants 

2.4.2.1. Free Fatty Acids
2.4.2.2. Proportion of Saturated and Unsaturated Fatty Acids

2.4.2.2.1. Addition Method and Level of Inclusion
2.4.2.2.2. Protected Fats

2.4.2.2.2.1. Calcium Salts of Fatty Acids or Protected Soaps
2.4.2.2.2.2. Saturated Fats with Variable Degrees of Hydrogenation

2.4.3. Oils used in Feeding Ruminants and Non-Ruminants

2.4.3.1. African Palm Oil
2.4.3.2. Other Vegetable Oils

2.5. Probiotics, Prebiotics, Enzymes and Organic Acids in Feeding Ruminants and Non-Ruminants

2.5.1. Characterization and Classification of Probiotics and Prebiotics

2.5.1.1. Prebiotic

2.5.1.1.1. Basifying Agents or Ruminal Buffers
2.5.1.1.2. Organic Acids: Malic and Fumaric Acid
2.5.1.1.3. Plant Extracts: Essential Oils
2.5.1.1.4. Enzymes

2.5.1.2. Probiotic
2.5.1.3. Symbiotics

2.5.2. Mechanisms of Action and Productive Response

2.5.2.1. Effects on Young Animals
2.5.2.2. Effects on Adult Animals

2.5.3. Brewer's Yeast

2.5.3.1. Reduction of Unpleasant Odors and Firm Stools
2.5.3.2. Effects on Growing and Finishing Animals
2.5.3.3. Effects on Lactating Cows
2.5.3.4. Effects on Lactating Sheep
2.5.3.5. Effects on Lactating Goats

2.6. Liquid Additives, Multinutritional Blocks and Rumen Activator Supplement for Ruminants

2.6.1. Characteristics of Liquid Energy, Protein and Mineral Additives
2.6.2. Multinutritional Blocks (MNB) and Rumen Activator Supplement (RAS) 

2.6.2.1. Procedure to Create MNB and RAS

2.6.2.1.1. Proportions of Ingredients and Chemical Composition of MNB and RAS

2.6.2.1.1.1. Composition of “MNB” or “RAS” with “Smartfeed”
2.6.2.1.1.2. Composition of “MNB” or “RAS” with “Nutriliq 2050” (including Urea)
2.6.2.1.1.3. Composition of “MNB” or “RAS” with Glucoseor Molasses 
2.6.2.1.1.4. Composition of the Salty Minerals of the MNB and RAS

2.6.2.2. Purpose of Each Ingredient
2.6.2.3. Differences Between the MNB and RAS
2.6.2.4. Forms of Supply and Consumption of BMN or SAR
2.6.2.5. Experimental Work

2.7. Glycerol and Corn and Sorghum Starch for Ruminant and Non-Ruminant Feeds

2.7.1. Glycerol

2.7.1.1. Principal Characteristics of Glycerol
2.7.1.2. Chemical Composition of Glycerol for Animal Consumption 
2.7.1.3. Productive Response
2.7.1.4. Recommendations

2.7.2. Corn and Sorghum Starch

2.7.2.1. Chemical Composition
2.7.2.2. Dry or Wet Starch
2.7.2.3. Recommendations

2.8. Tannins, Saponins and Essential Oils in Ruminants

2.8.1. Effect on Ruminal Bacteria
2.8.2. Effects on Protozoa
2.8.3. Effects on Rumen Fungi
2.8.4. Effects on Methanogenic Bacteria
2.8.5. Effect Secondary Metabolites of Plants

2.8.5.1. Effects on the Digestibility
2.8.5.2. Effects on the Parameters of Ruminal Fermentation

2.8.5.2.1. Volatile Fatty Acids(AGV) 
2.8.5.2.2. Concentration of Ammonia
2.8.5.2.3. Production of Gas
2.8.5.2.4. Impacts on Rumen Degeneration and the Digestibility of DM and Cell Wall
2.8.5.2.5. Impacts on Rumen Degeneration and the Digestibility of Protein
2.8.5.2.6. Impacts on Digesta Transit Kinetics

2.8.5.3. Effects on Methanogenesis

2.8.6. Adaptations to Tannin Consumption
2.8.7. Positive Effects of Tannins on the Non-Animal Metabolism and Some of the Productive Results

2.9. Mycotoxins and Contaminants in Concentrates and Forage Concentrates in both Ruminants and Non-Ruminants

2.9.1. Characteristics of Mycotoxins, Typology of Fungi and Favorable Conditions
2.9.2. Clinical Diagnosis of Mycotoxins, Symptomatology and Associated Diseases Affecting Ruminants and Non-Ruminants

2.9.2.1. Ruminants

2.9.2.1.1. Sensitivity
2.9.2.1.2. Some Symptomatologies
2.9.2.1.3. Symptomatology Associated with Illnesses
2.9.2.1.4. Mycotoxins and Mycotoxicosis in Poultry and Swine. Symptomology and Associated Illnesses

2.9.2.1.4.1. Aflatoxins
2.9.2.1.4.2. Ochratoxins
2.9.2.1.4.3. T-2 and DAS
2.9.2.1.4.4. Fumonisin
2.9.2.1.4.5. DON (vomitoxina) 

2.9.2.2. Non-Ruminants

2.9.2.2.1. Mycotoxins and Mycotoxicosis in Poultry and Swine. Symptomology and Associated Illnesses

2.9.2.2.1.1. Aflatoxins
2.9.2.2.1.2. Ochratoxins
2.9.2.2.1.3. Trichothecenes
2.9.2.2.1.4. Zearalenone
2.9.2.2.1.5. Fumonisins

2.9.2.2.2. Use of Mycotoxin-Absorbing Substances in Ruminant nd Non-Ruminant Feeds

2.9.3. Factors for the Development of Fungi and their Mycotoxins

2.9.3.1. In the Countryside
2.9.3.2. During Storage of the Concentrates

2.10. Analysis and Quality Control of the Ingredients used in Ruminants and Non- Ruminants

2.10.1. Chemical Determinations

2.10.1.1. Dry Matter (DM) 
2.10.1.2. Organic Material (OM) and Minerals
2.10.1.3. Digestibility of Dry Matter

2.10.1.3.1. Direct Methods
2.10.1.3.2. “In Vivo” Methods

2.10.1.4. Indirect Methods

2.10.1.4.1. “Different” Method
2.10.1.4.2. Internal Markers
2.10.1.4.3. Lignin
2.10.1.4.4. Silica
2.10.1.4.5. Acid Insoluble Ash

2.10.1.5. External Markers

2.10.1.5.1. Dyed Food
2.10.1.5.2. Chromic Oxide
2.10.1.5.3. Rare Earth Elements
2.10.1.5.4. Mordant Chrome-Treated Fiber
2.10.1.5.5. Hydrosoluble Markers
2.10.1.5.6. Alkanes

2.10.1.6. “In Vitro” Methods

2.10.1.6.1. “In Vitro” Digestibility of Dry Matter (DM)
2.10.1.6.2. Neutral Detergent Fiber (NDF) 
2.10.1.6.3. “In Vitro” Digestibility ” of Neutral Detergent Fiber (NDF)
2.10.1.6.4. Acidic Detergent Fiber (ADF) 

2.10.1.7. Protein

2.10.1.7.1. Crude Protein (Total Nitrogen, CP) 
2.10.1.7.2. Soluble Crude Protein (SCP) 
2.10.1.7.3. Neutral Detergent Fiber-Bound Nitrogen (ADIN) 

2.10.1.8. Ethereal Extract (EE) 
2.10.1.9. Water Soluble Carbohydrates (WSC) 
2.10.1.10. Lignin, cellulose, hemicellulose and silica (LIG, CEL, HEM, SIL) 
2.10.1.11. Tannin
2.10.1.12. PH in Silage Samples
2.10.1.13. Particle Sizes

2.10.2. Summary of Some Laboratory Techniques

2.10.2.1. Total Nitrogen (semi-micro kjeldahl) 
2.10.2.2. “In Vitro” Digestibility (Tilley Terry . Edited. Direct Acidification Method) 
2.10.2.3. Neutral Detergent Fiber (NDF) (with ANKOM equipment) 
2.10.2.4. Acidic Detergent Fiber (ADF) (with ANKOM equipment) 
2.10.2.5. Soluble Non-Structural Carbohydrates (NSC) Antrona Method, Developed by A.J. Silva (Viscosa-Brasil) 
2.10.2.6. Total Starch (Megazyme enzyme kit - AA/AMG) (AACC Method 76-12)

Module 3. Nutrients and Metabolism

3.1. Carbohydrates 

3.1.1. Carbohydrates in Animal Food
3.1.2. Classification of Carbohydrates 
3.1.3. Digestion Process
3.1.4. Fiber and Digestion of Fiber
3.1.5. Factors which Affect the Utilistion of Fiber 
3.1.6. Physical Function of Fibre

3.2. Metabolism of Carbohydrates

3.2.1. Metabolic Fate of Carbohydrates 
3.2.2. Glycolysis, Glycogenolysis, Glycogenesis and Gluconeogenesis 
3.2.3. Pentose Phosphate Cycle 
3.2.4. Krebs Cycle

3.3. Lipids 

3.3.1. Classification of Lipids
3.3.2. Functions of Lipids 
3.3.3. Fatty Acids
3.3.4. Digestion and Absorption of Fats 
3.3.5. Factors which Affect Lipid Digestion

3.4. Lipid Metabolism

3.4.1. Metabolic Fate of Lipids
3.4.2. Fat Metabolism Energy 
3.4.3. Oxidative Rancidity
3.4.4. Essential Fatty Acids
3.4.5. Lipid Metabolism Problems

3.5. Energetic Metabolism

3.5.1. Measurement of Heat Reaction 
3.5.2. Biological Partitioning of Energy 
3.5.3. Nutrient Caloric Increase 
3.5.4. Energy Balance 
3.5.5. Environmental Factors that Influence Energy Requirements
3.5.6. Characteristics of Energy Deficiencies and Excesses

3.6. Proteins

3.6.1. Protein Classification 
3.6.2. Functions of the Different Proteins 
3.6.3. Digestion and Absorption of Proteins 
3.6.4. Factors which Affect Protein Digestion 
3.6.5. Nutritional Classification of Amino Acids for Poultry and Swine

3.7. Protein Metabolism in Poultry and Swine

3.7.1. Metabolic Fate of Proteins 
3.7.2. Gluconeogenesis and Degradation of Amino Acids
3.7.3. Excretion of Nitrogen and Synthesis of Uric Acid 
3.7.4. Imbalance of Amino Acids and Energetic Cost of Protein Metabolism
3.7.5. Interaction Between Amino Acids

3.8. Vitamins and Minerals

3.8.1. Vitamin Classification
3.8.2. Vitamin Requirements for Poultry and Swine 
3.8.3. Vitamin Deficiencies 
3.8.4. Macro and Micro minerals 
3.8.5. Interaction Between Minerals 
3.8.6. Organic Chelates

3.9. Mineral and Vitamin Metabolism

3.9.1. Vitamin Interdependence
3.9.2. Deficiencies and Toxicity of Vitamins 
3.9.3. Choline
3.9.4. Metabolism of Calcium and Phosphorus 
3.9.5. Electrolyte Balance

3.10. Water. The Forgotten Nutrient

3.10.1. Principal Functions of Water 
3.10.2. Distribution of Water in an Organism 
3.10.3. Sources of Water 
3.10.4. Factors Affecting Water Requirements
3.10.5. Water Requirements 
3.10.6. Requirements for the Quality of Drinking Water

Module 4. Digestibility, Ideal Protein and Advances in Animal Nutrition 

4.1. Apparent Digestibility Coefficients

4.1.1. Techniques to Obtain the Ideal Digesta

4.1.1.1. Methodology to Calculate Digestibility

4.1.2. Endogenous Losses

4.1.2.1. Origin and Composition of Endogenous Amino Acids
4.1.2.2. Techniques to Measure Endogenous Losses

4.1.3. Standardized Coefficients and True Digestibility
4.1.4. Factors Affecting Digestibility Coefficients

4.1.4.1. Age and Physical State
4.1.4.2. Food Consumption and Composition

4.2. Synthetic Amino Acids in Animal Nutrition

4.2.1. Synthesis of Synthetic Amino Acids
4.2.2. Use of Synthetic Amino Acids in Diets

4.3. Ideal Protein and Advances in Protein Nutrition

4.3.1. Concept of Ideal Protein
4.3.2. Profiles of Ideal Protein
4.3.3. Use of Practical Applications

4.4. Estimation of Nutritional Requirements Through Performance Experiments

4.4.1. Evaluation Methods for Nutritional Requirements 
4.4.2. Requirements Determination

4.5. Factors Affecting Nutrient Utilization

4.5.1. Age
4.5.2. Physiological Condition
4.5.3. Level of Consumption
4.5.4. Environmental Conditions
4.5.5. Diet 

4.6. Importance of the Quality and Stability of Fats in Nutrition

4.6.1. Types of Fats
4.6.2. Nutritional Profile of Fats
4.6.3. Quality 
4.6.4. Inclusion of Fat in the Diet

4.7. Organic Minerals in Monogastric Nutrition

4.7.1. Macrominerals
4.7.2. Microminerals
4.7.3. Structure of Organic Minerals

4.8. Integrity and Intestinal Health, its Importance in Animal Nutrition

4.8.1. Intestinal Physiology and Anatomy
4.8.2. Intestinal Health and Digestibility
4.8.3. Factors which Affect Intestinal Integrity

4.9. Strategies for Animal Production Without Using Growth Enhancing Antibiotics

4.9.1. Effects of Antibiotics on Nutrition
4.9.2. Risk of Using Anitbiotics
4.9.3. Global Patterns
4.9.4. Formulation and Feeding Strategies

4.10. Concept of Precision Nutrition

4.10.1. Diets Close Up
4.10.2. Animal Models
4.10.3. Ideal Protein
4.10.4. Physiological Condition
4.10.5. Growth Physiology

Module 5. Nutrition and Food in Poultry

5.1. Broiler Chickens, Feeding Programs and Nutritional Requirements

5.1.1. Genetic Evolution and Changes in Nutritional Requirements 
5.1.2. Food Programs 
5.1.3. Nutritional Requirements in the Main Genetic Lines 
5.1.4. Nutrition by Gender 
5.1.5. Nutritional Strategies to Reduce Environmental Impact

5.2. Special Food for Broiler Chickens

5.2.1. Transport Feed (from Hatchery to Farm)  
5.2.2. Pre-Starter Food 
5.2.3. Finishing Food

5.3. Nutritional Strategies to Improve the Quality of a Whole Chicken

5.3.1. Production Focus: Whole Chicken or Chicken Pieces 
5.3.2. Feeding Program for Chicken Pieces 
5.3.3. Nutritional Adjustments for Increased Chicken Breast Yield 
5.3.4. Strategies to Ensure the Quality of Fresh or Chilled Whole Chickens

5.4. Pullet Chickens, Feeding Programs and Nutritional Requirements

5.4.1. Nutritional Program According to Age and Performance
5.4.2. Nutritional Specifications of Pullet Diets 
5.4.3. Factors Affecting the Performance and Optimization of Nutrient Consumption

5.5. Pre-Laying Diet 

5.5.1. What is the Purpose of a Pre-Laying Diet
5.5.2. Supply Period 
5.5.3. Nutritional Profile of the Pre-Laying Diet
5.5.4. Calcium and Phosphorus in Pre-Laying Diet

5.6. Layer Hens, Feeding Programs and Nutritional Requirements

5.6.1. Laying Stages and Characteristics 
5.6.2. Staged Feeding Program 
5.6.3. Nutritional Requirements
5.6.4. Consumption Models 
5.6.5. Food Texture 
5.6.6. Egg Size

5.7. Nutrition and Egg Shell

5.7.1. Importance of the Shell Quality 
5.7.2. Formation of the Shell
5.7.3. Factors Which Affect a Good Quality Shell 
5.7.4. Nutritional Strategies and the Additives to Safeguard the Quality of the Shell

5.8. Confusion Matrices, Feeding Programs and Nutritional Requirements

5.8.1. Development Stages of the Breeder  
5.8.2. Feeding Program for Chicks  
5.8.3. Nutritional Requirements of Chicks  
5.8.4. Nutritional Program for Breeding Adults  
5.8.5. Male Nutrition  
5.8.6. Nutrition and Hatchability 

5.9. Nutritional Strategies and the Additives for the Intestinal Health of the Poultry

5.9.1. Importance of Intestinal Health and Integrity  
5.9.2. Aspects Which Challenge the Intestinal Integrity 
5.9.3. Nutritional Strategies to Safeguard Intestinal Health 
5.9.4. Additives and Programs for Intestinal Health

5.10. Caloric Stress and Nutritional Strategies

5.10.1. Physiology and Caloric Stress
5.10.2. Nutrition and Endogenous Heat Production
5.10.3. Electrolyte Balance
5.10.4. Physiological Mechanisms of Heat Dissipation in Birds
5.10.5. Nutritional Strategies to Help Combat Caloric Stress

Module 6. Nutrition and Food in Pigs 

6.1. Productive Phases and Food Programs in Pig Farming

6.1.1. Gestation and Lactation
6.1.2. Replacement females
6.1.3. Piglet Initiation
6.1.4. Raising of Commercial Pigs
6.1.5. Fattening and Completion of Commercial Pigs

6.2. Pre-start-up Diets, Nutrition Challenges and Opportunities to Optimize Performance

6.2.1. Nutritional Requirements for Piglets in Maternity and Rearing
6.2.2. Digestibility of Nutrients in Piglet Diets
6.2.3. Special Raw Materials

6.3. Simple and Complex Diets for Piglet Performance in Pre-Starting Piglets

6.3.1. Simple Diets
6.3.2. Expected Performance with the use of Simple Diets in Piglets
6.3.3. Complex Diets
6.3.4. Expected Performance with the use of Complex Diets in Piglets
6.3.5. Intestinal Integrity in Piglets

6.4. Food Programs and Nutritional Needs of Growing Pigs

6.4.1. Stages of Production in Growing Pigs
6.4.2. Food for the Different Phases of Growth
6.4.3. Nutritional Requirements in Growing Pigs
6.4.4. Nutrition Focused on the Intestinal Integrity of Growing Pigs

6.5. Food Programs and Nutritional Needs of Fattening and Finishing Pigs

6.5.1. Food for Fattening Pigs
6.5.2. Nutritional Requirements for Fattening Pigs

6.6. Nutrition and Food in the First-Time Sow

6.6.1. Understanding the Nutrition of a Replacement Female
6.6.2. Nutritional Requirements for Replacement Females
6.6.3. Nutritional Requirements for First-Time Sows
6.6.4. Gestation in First-Time Sows
6.6.5. Lactation in First-Time Sows

6.7. Nutrition and Food in the Lactating Sows

6.7.1. Ad Libitum Feeding in Lactating Females
6.7.2. Nutritional Requirements for Lactating Females
6.7.3. Requirements According to the Size of the Litter

6.8. Nutrition and Food in  Pregnant Sows

6.8.1. Post-weaning Feeding
6.8.2. Food for Different Phases During Gestation
6.8.3. Nutritional Requirements for Pregnant Females

6.9. Interactions Between Health, Immune System and Nutrition of Pigs

6.9.1. The Digestive System as Part of the Pigs Immune System
6.9.2. Interaction between Nutrition and Immunity
6.9.3. Nutrition Focused on Improving the Intestinal Health and Integrity

6.10. Alternative Nutrition to Reduce the Environmental Impact of Pig Farming

6.10.1. Impact of Nutrition of the Environment
6.10.2. Nutrition Focused on Reducing the Environmental Impact of Pig Slurry

Module 7. Nutrition and Food in Canines and Felines

7.1. Physiology of the Digestive System of Canines and Felines (I) 

7.1.1. Introduction
7.1.2. Functioning of the Digestive System
7.1.3. Principle Differences and Similarities Between Both Species

7.2. Physiology of the Digestive System of Canines and Felines (II) 

7.2.1. Introduction
7.2.2. Balanced Diet
7.2.3. Factors that influence ingestion

7.3. Requirements

7.3.1. Energy and Carbohydrates for Dogs and Cats
7.3.2. Fats and Proteins
7.3.3. Vitamins and minerals

7.4. Foods Available for Pet Animals 

7.4.1. Introduction
7.4.2. Types of Diets
7.4.3. Owner´s Interpretation of the Label

7.5. Nutrition for Different Stages of Life (I) 

7.5.1. Introduction
7.5.2. Maintenance for Adults
7.5.3. Food for Puppies

7.6. Nutrition for Different Stages of Life (II) 

7.6.1. Reproduction and Lactation
7.6.2. Food for Pets of an Advanced Age
7.6.3. A Special Case. Food for Racing Dogs

7.7. Pathologies Derived from Nutrition and their Treatments (I)

7.7.1. Introduction
7.7.2. The Obese Patient
7.7.3. The Underweight Patient

7.8. Pathologies Derived from Nutrition and their Treatments (II) 

7.8.1. Cardiac Patient
7.8.2. Renal Patient
7.8.3. Liver patient

7.9. Pathologies Derived from Nutrition and their Treatments (II)

7.9.1. Gastrointestinal Problems
7.9.2. Skin Diseases
7.9.3. Diabetes Mellitus

7.10. Nutritional Management in Extreme Situations

7.10.1. Introduction
7.10.2. Food for a Sick Patient
7.10.3. Intensive Care Nutritional Support

Module 8. Nutrition and Food in Ruminants

8.1. Digestion and Ruminal Process in Bovines

8.1.1. Anatomy of the Digestive System of a Ruminant
8.1.2. Physiology and Importance of Rumination
8.1.3. Ruminal Microorganisms and their Importance
8.1.4. Digestion of Carbohydrates in Rumen
8.1.5. Digestion of Fats in Rumen
8.1.6. Digestion of Nitrogen Compounds in Rumen

8.2. Digestion and Post-ruminal Metabolism

8.2.1. Post-ruminal Digestion of Carbohydrates, Lipids and Proteins
8.2.2. Absorption of Nutrients in the Ruminant
8.2.3. Metabolism of Carbohydrates, Lipids and Proteins in Ruminants

8.3. Protein Requirements

8.3.1. Methodology for Protein Titration in Ruminants
8.3.2. Maintenance Requirements
8.3.3. Gestation Requirements
8.3.4. Milk Production Requirements
8.3.5. Growth Requirements

8.4. Energy Requirements

8.4.1. Methodology of Energetic Valuation in Ruminants
8.4.2. Maintenance Requirements
8.4.3. Gestation Requirements
8.4.4. Milk Production Requirements
8.4.5. Growth Requirements

8.5. Fiber Requirements

8.5.1. Fiber Valuation Methods
8.5.2. Fiber Requirements for Maintaining Good Health and Production in Ruminants

8.6. Mineral and Vitamin Requirements

8.6.1. Hydrosoluble Vitamins
8.6.2. Liposoluble Vitamins 
8.6.3. Macrominerals
8.6.4. Microminerals

8.7. Water, Requirements and Factors which Affect its Consumption

8.7.1. Importance of Water in the Production of Ruminants
8.7.2. Water Quality for Ruminants
8.7.3. Water Requirements for Ruminants

8.8. Nutrition and Food in Lactating Ruminants

8.8.1. Physiology of Esophageal Leakage
8.8.2. Requirements in Lactating Ruminants
8.8.3. Diet Design for Lactating Ruminants

8.9. Main Foods in Diets for Ruminants

8.9.1. Fibrous Foods
8.9.2. Energy Rich Foods
8.9.3. Protein Rich Foods
8.9.4. Vitamin Supplements
8.9.5. Mineral Supplements
8.9.6. Additives and Others

8.10. Dietary Formulation and Supplements for Bovines

8.10.1. Requirement Calculations
8.10.2. Ration Balancing Methods
8.10.3. Dietary Formulation for Beef Cattle
8.10.4. Dietary Formulation for Dairy Cattle
8.10.5. Dietary Formulation for Sheep and Goats

Module 9. Additives in Animal Food

9.1. Definitions and Types of Additives Used in Animal Food 

9.1.1. Introduction 
9.1.2. Classification of Additive Substances 
9.1.3. Additives for Quality 
9.1.4. Performance Enhancing Additives 
9.1.5. Nutraceuticals

9.2. Anticoccidials and Growth Promoting Antibiotics

9.2.1. Types of Anticoccidials
9.2.2. Anticoccidials Programs
9.2.3. Growth-Promoting Antibiotics and Purposes of Use

9.3. Enzymes

9.3.1. Phytases
9.3.2. Carbohydrases
9.3.3. Proteases
9.3.4. Mananasa Beta

9.4. Antifungals and Mycotoxin Binders

9.4.1. Importance of Fungal Contamination
9.4.2. Types of Fungi that Contaminate Grains 
9.4.3. Substances with Antifungal Characteristics 
9.4.4. What are Mycotoxins?  
9.4.5. Types of Mycotoxins 
9.4.6. Types of Binders

9.5. Acidifiers and Organic Acids

9.5.1. Objectives and Approaches to the Use of Acidifiers in Poultry and Swine
9.5.2. Types of Acidifiers
9.5.3. What are Organic Acids
9.5.4. Main Organic Acids Used 
9.5.5. Mechanisms of action 
9.5.6. Technological Characteristics of Acidifiers

9.6. Antioxidants and Pigmenting Agents

9.6.1. Importance of Antioxidants in Balanced Foods and Veterinary Nutrition
9.6.2. Natural and Synthetic Antioxidants
9.6.3. How Antioxidants Work
9.6.4. Pigmentation in the Egg and the Chicken 
9.6.5. Pigment Sources

9.7. Probiotics, Prebiotics, and Symbiotics

9.7.1. Differences between Probiotics, Prebiotics, and Symbiotics
9.7.2. Types of Probiotics and Prebiotics 
9.7.3. Approaches and Strategies of Use 
9.7.4. Benefits of Poultry and Pig Farming

9.8. Odor Control Products

9.8.1. Air Quality and Ammonia Control in Poultry Farming 
9.8.2. Yucca Shidigera
9.8.3. Odour Controls in Pig Farming

9.9. Phytogenics

9.9.1. What are Phytogenic Substances
9.9.2. Types of Phytogenic Substances
9.9.3. Procurement Processes
9.9.4. Mechanisms of action
9.9.5. Essential Oils
9.9.6. Flavonoids
9.9.7. Pungent Substances, Saponins, Tannins and Alkaloids

9.10. Bacteriophages and Other New Technologies

9.10.1. What are Bacteriophages ?
9.10.2. Recommendations for Use
9.10.3. Proteins and Bioactive Peptides
9.10.4. Egg Immunoglobulins
9.10.5. Additives for the Correction of Process Losses

Module 10. Manufacturing of Balanced Foods: Processes, Quality Control and Critical Points  

10.1. From Formula to Food Processing, Aspects to be Considered

10.1.1. What is a Balanced Food Formula and What Information Should it Contain
10.1.2. How to Read and Analyze a Balanced Food Formula
10.1.3. Preparation of Raw Materials and Additives
10.1.4. Equipment Preparation
10.1.5. Basic Analysis of Manufacturing Costs of Balanced Foods

10.2. Storage of Cereals

10.2.1. Reception Process of Raw Materials
10.2.2. Sampling of Raw Materials
10.2.3. Basic Analysis upon Reception
10.2.4. Types of Storage and Characteristics

10.3. Storage of Liquids and Animal By-products

10.3.1. Liquid Products and Handling and Storage Characteristics
10.3.2. Dosage of Liquid Products 
10.3.3. Control Regulations and Storage of Animal By-products 

10.4. Steps in the Process for Making Balanced Foods 

10.4.1. Weighing
10.4.2. Milling
10.4.3. Mixing
10.4.4. Addition of Liquids
10.4.5. Conditioning
10.4.6. Pelletizing
10.4.7. Cooling
10.4.8. Packaging
10.4.9. Other Processes

10.5. Milling and the Nutritional Consequences 

10.5.1. Purpose of Milling
10.5.2. Types of Mills 
10.5.3. Efficiency of Milling
10.5.4. Importance of Particle Size
10.5.5. Effects of Particle Size on the Zootechnical Performance of Birds and Pigs

10.6. Mixing, Uniformity and the Nutritional Consequences

10.6.1. Types of Mixers and Characteristics
10.6.2. Stages in the Process of Mixing
10.6.3. Importance of the Process of Mixing
10.6.4. Coefficient Variation of Mixing and Methodology
10.6.5. Effects of a Bad Mix on the Animal Performance

10.7. Pelletization, Quality and the Nutritional Consequences

10.7.1. Purpose of Pelletization 
10.7.2. Phases in the Process of Pelletizing
10.7.3. Types of Pellets
10.7.4. Factors which Affect and Benefit the Success of the Process
10.7.5. Pellet Quality and Effects on the Zootechnical Performance

10.8. Other Machines and Equipment Used in the Balancing Industry

10.8.1. Sampling Probes 
10.8.2. Quarters
10.8.3. Moisture Meters
10.8.4. Sieve
10.8.5. Densimetric tables
10.8.6. Hopper Scale
10.8.7. Mill Batchers
10.8.8. Post-pellets Applications
10.8.9. Monitoring Systems

10.9. Forms and Types of Feed Offered by Balanced Feed Plants

10.9.1. Flour Foods
10.9.2. Pelletized Foods
10.9.3. Extruded Food
10.9.4. Wet Food

10.10. Control Quality Control and Critical Points Control

10.10.1. Quality Administration in the Plant
10.10.2. Good Practices in Food Production
10.10.3. Quality Control of Raw Materials
10.10.4. Production Process and Finished Product  
10.10.5. Risk and Critical Control Point Analysis (HACCP)

Establish as the elite of the sector, the nutritional requirements of the main species destined to the production of animal protein"