Lecture 1. Comparative nutrition
- What is nutrition and its importance
The study of the process and relationships involved in the conversion of chemical yields from food to animal products and body components
Around 15% of the world population is chronically undernourished
-> some are under-nutrition whereas some are over-nutrition (especially in the developed world, also creeping into companion animals)
Increased obesity trends in Australia overtime, from 1995-2012, women’s weight increase 4kg and men’s by 3.6kg *people >18 year-old
In global scale, the good news is decreased prevalence of stunting and wasting, but increased overweight cases *people <5 year-old - Malnutrition
Half of all deaths < 5 year-old due to malnutrition ->undernutrition primarily
->~3 Million deaths/ year
->Usually happen in developing countries
Carry on effect
->difficulty learning (concentration) and delayed development
->increased risk of infection, also decreased ability to fight for the infection
->wasting and stunting leads to future health issues (e.g. Organs failure / damage lead to life-long effect)
Most cases occur in Middle East, South East Asia and North America, due to the lower socioeconomic - The importance of Animal nutrition to human society
Economics of feeding animals on a farming enterprise is the greatest cost of production: Dairy:40-60%; Beef:80%; Pigs:75%
Enhances production within resource limitations
Much of our knowledge of human nutrition has been obtained through studies in animal nutrition, like dog and pig
- Global animal nutrition market
900 Million tonnes of feed
Poultry 37% (consumption increasing) Pig 32%(consumption increasing)
Cattle 25%
Aqua/ others 6%
Top 5 nations =50%, they are China, US, Brazil, Spain and Germany
Growth chances in Asia-Pacific and the US; Europe static is in decline
Some Industry are under pressure and looking for solutions ->increased regulatory requirements
->food scares
->environmental concerns ->disease pandemic - Nutrition- Young science
Around 100-150 years ago, human could not live off just carb and protein, human need vitamins and minerals
Most of the nutritional research occurred since 1930
3 basic questions set out in the 18th Century by Priestly & Lavoisier 1. What is food
->Study of feed composition and chemistry, diet formulation ->What happens of food after it is eaten (digestive processes)
->Why is eating necessary? The post absorptive effects of the various nutrients?
- Nutritionists approach to diet formulation & ration evaluation (Animal nutrition) 1. Define production objectives:
->Growth, e.g. Prevent animals lose weight reproduction
