UMLAZI KWAZULU-NATAL
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Animal Nutrition II Tutorial
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1. Explain why least-cost feed formulations are often recommended in
production systems.
2. Discuss how factors like nutrient availability and palatability influence the
final diet formulated.
3. Match column A with the best description in column B.
Column A Column B
1. Nutrient availability A. Undesirable chemicals that
can lower feed intake or
nutrient use
2. Palatability B. Affects which ingredients can
be used and at what level
3. Anti-nutritional factors C. Assesses fibre, fat and amino
acids
4. Cost and market availability D. Influences intake through
taste, smell, and feed form
4. Fill in the missing words.
4.1. Feed formulation is the process of quantifying the amount of feed
ingredients that need to be combined to form a single uniform [
] for animals, ensuring it provides all nutrients required.
4.2. In vitro digestibility estimation for non-ruminants uses the enzyme [
] alongside acid to simulate stomach conditions.
4.3. Digestibility of feed can decrease as intake [ ].
5. Which measurement is used to calculate digestibility in a trial?
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A. Feed intake and weight gain
B. Faecal excretion
C. Urine output
D. Gas emission
6. What does NEB stand for in animal nutrition?
7. True/ False. Enzymes are consumed during the chemical reactions they
catalyze.
8. Explain the difference between digestion and absorption.
9. A sheep is fed 8 kg of fresh grass (as-fed basis). The grass has a moisture
content of 75%. Faeces produced contain 700g of dry matter. Calculate the
digestibility of this forage.
10. Identify strategies that can be used to improve poor feed
digestibility.
11. A pig is fed 5 kg of a diet (as-fed basis) containing whole maize grain
and soybean meal.
Laboratory analysis shows that:
The diet has a moisture content of 12%.
Maize grain contains 13 MJ of gross energy per kg of dry matter
(DM).
Soybean meal contains 16 MJ of gross energy per kg of dry matter
(DM).
Faecal analysis indicates that 4 MJ of maize energy and 3 MJ of
soybean energy were lost in faeces.
Use this information to answer the questions below.
11.1. Calculate the dry matter (DM) intake of the diet.
11.2. Assume that both ingredients contribute 50 % DM in the diet.
Determine the total gross energy intake of the feed.
11.3. Calculate the total digestible energy of the feed.
12. A broiler consumes 2 kg of feed containing 0.6% total phosphorus.
Laboratory analysis shows that only 30% of this phosphorus is available
without enzyme supplementation.
12.1. Calculate the available phosphorus intake.
12.2. If enzyme supplementation increases availability to 60%, how much
phosphorus is available now?
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13. During pelleting, feed is exposed to high temperatures. What is one
risk for enzyme activity?
14. Name an enzyme that can release this phosphorus for absorption.