Metabolism and utilization of dietary proteins and amino acids; methods of supplying amino acids for efficient utilization for maintenance, growth and the production products; evaluation of the quality of proteins to meet requirements; methods for separation of proteins, amino acid analysis and determination of protein quality will be studied.
Athena Title
Proteins Amino Acids Anim Nutr
Prerequisite
BCMB 4010/6010
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student learning Outcomes
At the end of the course, students will be able to classify protein and amino acids using their various characteristics and relate those to application in animal nutrition (non-ruminants and ruminants).
At the end of the course, students will be able to explain the steps of protein and amino acids metabolism, focusing on both the theoretical as well as practical aspects in relation to animal nutritional needs.
At the end of the course, students will be able to critically evaluate diets or feedstuffs to enable determination of the quality of the diet to meet animal requirements, including aspects of protein and amino acids digestibility and bioavailability.
At the end of the course, students will be able to describe the specific attributes of certain amino acids that give them the unique contributions they make to various aspects of animal metabolisms.
At the end of the course, students will be able to calculate protein and amino acids utilization efficiency in animals using the different assays utilized in animal nutrition.
Students will develop a critical review of literature that relate to specific aspects of protein and amino acids metabolism.
Students will develop a participatory appraisal of discussion topics with the aim of coming together to share thoughts on scientific topics and distilling the take-home message to be shared with peers.
Students will develop a presentation of the literature review in class and peer-reviewing setting.
Topical Outline
Analysis for proteins and amino acids
Effects of processing on proteins and amino acids
Protein and amino acid digestion
Protein and amino acid absorption
Protein and amino acid digestion and absorption: a comparison of species
Lysine availability: a comparison of methods
Amino acid deficiency
Amino acid imbalance
Amino acid excesses
Dispensable and indispensable amino acids
D amino acid utilization
Braced chain amino acid interrelationships
Methionine metabolism
Use of methionine derivatives such as methionine hydroxy analog
Protein and amino acid nutrition and its effect on body composition
Methodology of amino acid availability studies
Availability of amino acids-poultry
Availability of amino acids-swine
Availability of amino acids-numerous
Feed efficiency and interpretation of amino acid requirement studies
Each student will write 2 literature reviews on current topics and give oral class reports on these assigned topics
