A Professional master’s degree that will enable you to work in all fields of Animal Nutrition with the competence of a high-level professional”

The Master's Degree in Animal Nutrition enables the incorporation, integration and specialization of nutritionists in one of the most important sectors of animal production in the current day. It is a sector with the greatest demand for professionals with specialist knowledge.  

The current world population is estimated to be 7.6 billion people and is expected to increase to 8.6 billion by 2030. Animal nutrition is one of the disciplines being called upon to find ways in which to produce sufficient and economical protein, in an efficient and sustainable manner, to be able to feed this growing demand in the population. 

The Professional master’s degree format allows participants to learn autonomously and optimize their time management. 

Study 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. 

An entire module is dedicated to the additives used in Ration Manufacturing. This segment is evolving year after year and includes important topics such as antibiotic-free production and the use of phytogenetic crops, which are currently the most topical issues. 

In summary, this Master's Degree is an ambitious, broad, structured and interconnected proposal, which covers everything from the fundamental and relevant principles of nutrition to food manufacturing.

Become a professional in one of the most in-demand fields of the moment: train as a Professional master’s degree in Animal Nutrition for Nutritionists with this comprehensive online master’s degree“ 

This Professional master’s degree in Veterinary Nutrition  trains the student to specialize in the food manufacturing process. It also offers you the characteristics of a high-level scientific, teaching, and technological course. These are some of its most notable features: 

• Latest technology in online teaching software 
• Highly visual teaching system, supported by graphic and schematic contents that are easy to assimilate and understand
• Practical cases presented by practising experts
• State-of-the-art interactive video systems
• Teaching supported by telepractice
• Continuous updating and recycling systems
• Self-regulating learning: full compatibility with other occupations
• Practical exercises for self-evaluation and learning verification
• Support groups and educational synergies: questions to the expert, debate and knowledge forums
• Communication with the teacher and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection
• Supplementary documentation databases are permanently available, even after the course

With a methodological design based on proven teaching techniques, this Professional master’s degree in Veterinary Nutrition will take you through different teaching approaches to allow you to learn in a dynamic and effective way”

Our teaching staff is made up of professionals from different fields related to this specialty. In this way, we ensure that we provide you with the training update we are aiming for. A multidisciplinary team of doctors with training and experience in different environments, who will develop the theoretical knowledge in an efficient way, but above all, they will bring their practical knowledge from their own experience to the course: one of the differential qualities of this training. 

The efficiency of the methodological design of this master's degree, enhances the student's understanding of the subject.  Developed by a multidisciplinary team of e-learning experts, it integrates the latest advances in educational technology. In this way, you will be able to study with a range of easy-to-use and versatile multimedia tools that will give you the necessary skills you need for your specialization. 

The design of this program is based on Problem-Based Learning: an approach that conceives learning as a highly practical process. To achieve this remotely, we will use telepractice learning:  with the help of an innovative interactive video system, and learning from an expert, you will be able to acquire the knowledge as if you were actually dealing with the scenario you are learning about. A concept that will allow you to integrate and fix learning in a more realistic and permanent way. 

Join the elite, with this highly effective training specialization and open new paths to help you advance in your professional career"

Our innovative telepractice concept will give you the opportunity to learn through an immersive experience, which will provide you with a faster integration and a much more realistic view of the contents: “learning from an expert”

The contents of this Professional master’s degree have been developed by the different experts on this Professional master’s degree, with a clear purpose: to ensure that our students acquire each and every one of the necessary skills to become true experts in this field.  

A complete and well-structured program that will take you to the highest standards of quality and success. 

A comprehensive teaching program, structured in well-developed teaching units, oriented towards learning that is compatible with your personal and professional life”

Module 1. Introduction to Nutrition and Animal Food

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 for Nutritionists

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 Fiish (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. Digetive 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. Energetic 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 Digestibily

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 Animal Nutrition for Nutritionists

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 Material
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. Vitamins

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. Silage
2.1.4.1.2. Hay and Haylage

2.1.5. Energy and Protein Concentrates

2.1.5.1. Concentrated Energy
2.1.5.2. Concentrated Protein

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

2.2.1. Cereal Grains

2.2.1.1. Maize
2.2.1.2. Fine-ground Bran, Bran or Corn Bran
2.2.1.3. Corn Gluten Feed and Corn Gluten Meal

2.2.1.3.1. Corn Gluten Feed
2.2.1.3.2. 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. By-products of Rice

2.2.4.1. Fine-ground Bran or Rice Bran

2.2.5 By-products of Oilseeds

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 Butte

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

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

2.4.1.2.1. Free Fatty Acids
2.4.1.2.2. Proportion of Saturated and Unsaturated Fatty Acids

2.4.1.2.2.1. Addition Method and Level of Inclusion
2.4.1.2.2.2. Protected Fats
2.4.1.2.2.3. Calcium Salts of Fatty Acids or Protected Soaps
2.4.1.2.2.4. Saturated Fats with Variable Degrees of Hydrogenation

2.4.1.3. Oils used in Feeding Ruminants and Non-Ruminants

2.4.1.3.1. African Palm Oil
2.4.1.3.2. 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. Characterictics 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
2.6.2.1.2. Composition of “MNB” or “RAS” with “Smartfeed”
2.6.2.1.3. Composition of “MNB” or “RAS” with “Nutriliq 2050” (including Urea)
2.6.2.1.4. Composition of “MNB” or “RAS” with Glucose or Molasses” 
2.6.2.1.5. 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 Bacterias
2.8.2. Effects on Protozoa
2.8.3. Effects on Rumen Fungi
2.8.4. Effects on Methanogenic Bacteria
2.8.5. Effect on 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 y DAS
2.9.2.1.4.4. Fumonisin
2.9.2.1.4.5. DON (vomitoxina)

2.9.2.2. Non-Ruminant

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. Fumonisin

2.9.2.2.2. Use of Mycotoxin-Absorbing Substances in Ruminant and 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. Insoluble Organic Material in Acids

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.Taninos
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. Functions of Lipids

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. Protein

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 y 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 for Nutritionists

4.1. Apparent Digestibility Coefficients

4.1.1. Techniques to Obtain the Ileal Digesta
4.1.2. Methodology to Calculate Digestibility

4.2. Endogenous Losses

4.2.1. Origin and Composition of Endogenous Amino Acids
4.2.2. Techniques to Measure Endogenous Losses

4.3. Standardized Coefficients and True Digestibility
4.4. Factors Affecting Digestibility Coefficients

4.4.1. Age and Physical State
4.4.2. Food Consumption and Composition

4.5. Synthetic Amino Acids in Animal Nutrition for Nutritionists

4.5.1. Synthesis of Synthetic Amino Acids
4.5.2. Use of Synthetic Amino Acids in Diets

4.6. Ideal Protein and Advances in Protein Nutrition

4.6.1. Concept of Ideal Protein
4.6.2. Profiles of Ideal Protein
4.6.3. Use of Practical Applications

4.7. Estimation of Nutritional Requirements Through Performance Experiments

4.7.1. Evaluation Methods for Nutritional Requirements   
4.7.2. Determining Requirements 

4.8. Factors Affecting Nutrient Utilization

4.8.1. Age
4.8.2. Physical State
4.8.3. Level of Consumption
4.8.4. Environmental Conditions
4.8.5. Diet

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

4.9.1. Types of Fats
4.9.2. Nutritional Profile of Fats
4.9.3. Quality
4.9.4. Inclusion of Fat in the Diet

4.10. Organic Minerals in Monogastric Nutrition

4.10.1. Macrominerals
4.10.2. Microminerals
4.10.3. Structure of Organic Minerals

4.11. The Importance of Intergrity and Intestinal Health in Animal Nutrition for Nutritionists

4.11.1. Intestinal Physiology and Anatomy
4.11.2. Intestinal Health and Digestibility
4.11.3. Factors which Affect Intestinal Integrity

4.12. Strategies for Animal Production Without Using Growth Enhancing Antibiotics

4.12.1. Effects of Antibiotics on Nutrition
4.12.2. Risk of Using Anitbiotics
4.12.3. Global Patterns
4.12.4. Formulation and Feeding Strategies

4.13. Concept of Precision Nutrition

4.13.1. Diets Close Up
4.13.2. Animal Models
4.13.3. Ideal Protein
4.13.4. Physiological State
4.13.5. 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
5.4.4. Pre-Posture Diet

5.5. What is the Purpose of a Pre-Posture Diet?  

5.5.1. Supply Period
5.5.2. Nutritional Profile of the Pre-Posture Diet
5.5.3. Calcium and Phosphorus in Pre-Posture Diet

5.6. Layer Hens, Feeding Programs and Nutritional Requirements

5.6.1. Posture 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 Quality

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
5.7.5. Confusion Matrices, Feeding Programs and Nutritional Requirements
5.7.6. Development Stages of the Breeder
5.7.7. Feeding Program for Chicks
5.7.8. Nutritional Requirements of Chicks
5.7.9. Nutritional Program for Breeding Adults
5.7.10. Male Nutrition
5.7.11. Nutrition and Hatchability

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

5.8.1. Importance of Intestinal Health and Integrity
5.8.2. Aspects Which Challenge the Intestinal Integrity
5.8.3. Nutritional Strategies to Safeguard Intestinal Health
5.8.4. Additives and Programs for Intestinal Health

5.9. Caloric Stress and Nutritional Strategies

5.9.1. Physiology and Caloric Stress
5.9.2. Nutrition and Endogenous Heat Production
5.9.3. Electrolyte Balance
5.9.4. Physiological Mechanisms of Heat Dissipation in Birds
5.9.5. 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 Piglets’ 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 Intergrity 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 the 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 Pig’s 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. Post-ruminal Digestion and 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. Fibre 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 Antioxidantes in Balanced Foods and Animal Nutrition for Nutritionists
9.6.2. Natural and Synthetic Anitoxidants
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. Odour-Controlling 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 atr Bacteriophages ?  
9.10.2. Reccomendations 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 Characteristic

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 Mill
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. Pelletizing,Quality and the Nutritional Consequences

10.7.1. Purpose of Pelletizing  
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. Peletized 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 Food Manufacturing Practices (GMPs)
10.10.3. Quality Control of Raw Materials
10.10.4. Production Process and Finished Product
10.10.5. Hazard Analysis and Critical Control Points (HACCP)

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