Metabolizable energy soybean meal

$Characterization of intact antibodies by pre-fractionation using gel electrop...$ $Characterization of intact antibodies by pre-fractionation using gel electrop...$

Characterization of intact antibodies by pre-fractionation using gel electrop...

Expedeon

MILK PROTEINS have long been known for their nutritional and technological value. Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids. Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008). The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland. The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins). An exception to this is that a limited amount of immunoglobulin is synthesized by lymphocytes which reside in the mammary tissue (called plasma cells). These latter cells provide the mammary gland with local immunity.

MILK PROTEINS / SYNTHESIS CASEIN

Faisal A. Alshamiry

EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS Dr. Abhishek Sharma Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals. The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value EVALUATION OF FEED FOR ENERGY FORM OF ENERGY- The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals. Definition of Energy- Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories. According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units. Basic Terms Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C). *1 Cal= 4.184 Joule * 1 joule = 0.239 calories Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories. Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term. British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU. 1 Kilo Calories= 4 BTU 1 Kilo Calories = 4.184 KJ 1 KJ = 0.239 KCal Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used. Gross energy (GE) Digestible energy (DE) Metabolizable energy (ME) Net energy (NE) Total digestible nutrient (TDN) Starch equivalent (SE) Scandinavian feed unit Physiological fuel value (PFV) Nutritive ratio (NR)

Evaluation of Feed for Energy for Ruminants and Non-Ruminants by Abhishek Sharma

College of Veterinary and Animal Science, Bikaner

Energy requirments of poultry by Dr sunil kumar B

sri venkateshwara veterinary university

CASE STUDY 1 (Q2)

Wan Hazirah

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