Preface Animal Nutrition is a dynamic subject and everydaynew findings, observations and results are put to the knowledge repository. There are several textbooks available to enrich our knowledge and dissemination of findings and application in the field of animal nutrition, livestockandpoultryproductivity. Under Indiancondition also, many authors contributed significantly towards this direction and enriching our knowledge domain. Now-a-days, everyentrance examination is multiple choice test and its done through online examination. In this changing scenario of competitive examination system, students/applicants have very less time to prepare from the textbooks and needs some sort of question bank where readymade questions are available and prepare for the same. In this book, abbreviations, short answer type, fill in the blanks and MCQs are put to improve the quality of the book. Students competing in the examinations like entrance examination for different ICAR Institutes, SAUs, ARS, IFS and other civil services examination of states and centre will benefit in various ways. The information of this book could be of use for the students, researcher any person willing to know about the subject of nutritional management of livestock, poultry and other animal species. Such information at a simplest form is presented in the book and hardly to be found in such a concise form for the wide range of readers, academicians and researchers.

A. Write the full form of the following: i.         AAFCO: Association of American Feed Control Officials. ii.        AAS: Atomic Absorption Spectrophotometry iii.       HPLC: High Performance/Pressure Liquid Chromatography iv.       GLC: Gas Liquid Chromatography v.        AFRC: Agriculture & Food Research Council. vi.       AICRP: All India Coordinated Research Project. vii.      AOAC: Association of Official Analytical Chemists viii.     ARC: Agricultural Research Council (United Kingdom) ix.      BIS: Bureau of Indian Standard x.      CIRC: Central Institute for Research on Cattle, Meerut xi.     CIRG: Central Institute for Research on Goats, Makhdoom. xii.    CLFMA: Compounded Livestock Feed Manufacturers Association (of India) xiii.   COP 22: 22nd Conference of Parties.

A. Answer the following question? 1.    Mention the factors which affect the chemical composition of green forage? Ans: Soilcompositionandhealth,applicationofmanureandfertilizer, frequency of irrigation, stage of growth, frequency of cutting and variety of strain. 2.    How does the age of plant affect the chemical composition of forage? Ans: As the plants advance in age, dry matter, crude fibre and ash increase whereas the crude protein and ether extract decreases. 3.    What is food? Ans: This is the combination of materials that provides nutrients 4. What is feed? Ans: It refers to the food but most commonly used to animal food. 5. What is diet? Ans: It is defined as the mixture of feedstuffs used to supply nutrientsto anyindividual. 6.    Whether mineral content of feeds remain fixed?

A. Answer the following? 1.    Why does camel mostly eat carbohydrates during desert travel? Ans: Because increasedrespiration needed to oxidize body fat and protein which result in an increased loss of water by evaporation whereas carbohydrates oxidation results in lower loss of water. 2.    Why birds require less water than mammals? Ans: Because uric acid is the end product of protein metabolism and is excreted in nearly solid form with minimum loss of water. Higher evaporative loss in birds is partially balanced bytheir reducedurinarywaterexcretionrelative to mammals. Besides, the breakdown of protein to uric acid provides more metabolic water than does its catabolism to urea. 3.    What is TDS? Ans: TDS or total dissolved solids or salinity is a measure of the usefulness of water for animals or for crop irrigation. 4.    What is metabolic water? Ans: When prganic compounds such as fat,protein, carbohydrates are oxidized in the animal body, water us produced as end product along with other usable products. Similarly, when proein, fat and carbohydrates are synthesized liberation of water takesplace. The water which is available to the animal body by such biochemical reaction is known as metabolic water. 5.    What is bound water?

A. Answer the following questions: 1.    What is concentrate ingredients? Ans: These are feedstuffs having more than 60% TDN, less than 35% cell wall contents and less than 18% crude fibre on dry matter basis. 2.    What is soilage? Ans: Pasture whether natural or cultivated when cut and fed green to an animal in its own stall is called soilage. 3.    What is husk? Ans: Dry outer covering of grains and grams e.g. gram husk, rice husk. 4.    What is fodder? Ans: Any green plant or crop meant for animal feeding for supply of nutrients and bulk. 5.    What is leguminous fodder?

A. Answer the following questions: 1.    What is proximate analysis? Ans: Proximate analysisis a systemforapproximatingthenutritive valueof a feedstuff without actually usingit in a feedingtrial. 2.    Why proximate analysis is called Weende analysis? Ans: In 1865, two scientists namely Wilhelm Henneberg and FriedrichStohmanndeviseda methodcalledWeende analysis/ proximate analysis at Weende Experiment Station, near the University of Goettingen, Germany. Hence, it is called ‘Weende Analysis’. 3.    Write the six proximate principles? Ans: Water (moisture), ether extract (crude fat), crude fibre, total ash, crude protein and nitrogen free extract (NFE). 4.    Why ether extract is also called as crude fat? Ans: As it is composed of true fats (glycerides of fattyacids) along with other substances like hydrocarbons, free fatty acids, fat solublevitamins,pigmentslike carotene & chlorophyll,waxes, sterols,lecithin(phospholipids), alkali substances,volatile oils and resins. 5.    What is NFE?

A. Answer the following question: 1.    What is carbohydrate? Ans: Literally means hydrates of carbon. Carbohydrates are polyhydroxy (more than one OH group) aldehyde or polyhydroxy ketoneas in monosachharides; their olymers as in oligo and polysaccharides; their reduction products as polyhydric alcohols; oxidation products as aldonic, uronic, sacharic acid; substitution products as amino sugars. 2.    What is sugar? Ans: The term sugar is generally restricted to those carbohydrates containing less than 10 monosaccharide residues. 3.    What is dextrin? Ans: It is the intermediate products of the hydrolysis of starch and glycogen. 4.    What is exergonic reaction? Ans: That portion of energy change during a reaction which is available to do work is termed the free energy change, designated, “G. when “Gis negative the reaction is said to be exergonic. 5.    What is substrate level phosphorylation? Ans: Whenproductionof ATPfromADPtakesplacedirectlyduring a reaction, the process is known as substrate level phosphorylation. 6.    Why carbohydrate is a metabolically essential?

A. Answer the following Question 1.    Why availabilityof bacterial protein is low? Ans: Because, bacterial protein is protected by cell wall (mucopeptide polymer) which are resistant to enzymatic action. 2.    What is isoelectric pH? Ans: The pH at which an amino acid exists in solution as a zwitter ion is called isoelectric pH that is the pH at which the amino acid is electrically neutral and has no tendency to migrate towards either electrode. 3.    What is ketogenic amino acid? Ans: Ketogenic amino acid refers to those amino acids which give rise to acetyl CoA and consequently the potential fatty acids producers. e.g. leucine 4.    Why chicks require higher level of arginine? Ans: Since they do not have urea cycle and feathers are very high inarginine. 5.    Why chicks require high level of glycine?

A. Answer the following questions 1.    What is omega carbon atom? Ans: The methyl carbon atom at the distal end of the fatty acid chain is called omega carbon atom 2.    Why mammals can not synthesize essential fatty acid? Ans: Because of their inability to introduce double bond between the 9th carbon atom and the terminal methyl group of the fatty acid chain. 3.    What is acid value? Ans: It is defined as the number of milligram of KOH required to neutralize the free organic acids in 1 gm of fat. 4.    What is saponification number? Ans: It is defined as the number of milligrams of KOH required to neutralize the free fatty acid and saponify the esterified fatty acids in 1 gm of fat. 5.    What is iodine number?

A. Answer the following questions 1.    Why vitamin Ais called anti-infective vitamin? Ans: Vitamin A is concerned with the synthesis of muco-polysaccharides distributed throughout the body as in respiratory tract,alimentary tract,reproductive tract,genitor-urinarytractetc. In thedeficiencyof vitaminA,theepithelium lining of these tracts becomes keratinized with the result that it becomes prone to infection. That’s why it is also called as anti-infective vitamin. 2.    Why ducks are less effective than chickens in converting tryptophan to niacin? Ans: Ducks have a 3-4 folds higher level of picolinic acid carboxylase than chicken which enzyme converts the tryptophanto picolinic acid instead of niacin. 3.    Whyvitamin Cis dietaryessential tohumans, monkey, guinea pigs? Ans: In these species, due to lack of L-gulonolactone oxidase enzyme which is required for synthesis of vitamin C (from 6 carbon sugars like glucose/ galactose in liver or kidney),they can not synthesize their own requirement in their bodies. 4.    What is vitamin?

A. Answer the following questions 1.    Why deficiency of potassium in livestock is very rare? Ans: The potassium uptake by plants is about 10 times more than sodium. So, deficiency of potassiumin livestock is veryrare. 2.    HowZn helpsin vitamin Autilization? Ans: Zn is a component of alcohol dehydrogenase which has a significant role in converting retinol to retinaldehyde or vice versa foreye vision, reproductionandutilization of Vitamin A 3.    What is parakeratosis? Ans: This is a Zn deficiency disease in pig characterized by hyper keratinisation, thickening and reddening of skin followed by eruption and scab formation giving an appearance of mange. 4.    Why ruminant have additional requirement of vitamin B12? Ans: Theruminants have an additional requirementfor thevitamin B12 because of itsinvolvementin themetabolismof propionic acid. 5.    Why perosis is also called as slipped tendon?

A. Answer the following question 1.    What is Gross Energy? Ans: Gross energyistheamount of heat givenoffwhen a substance is completelyburntor oxidizedtooxidationproducts like carbon dioxide,waterandothergases ina bombcalorimeter containing 25-30 atmospheric oxygen psi. 2.    What is BTU? Ans: It istheamount of energyas heat required toraise temperature of 1 pound of water by 10F 3.    What is Heat Increment (HI)? Ans: The increase in heat production after the ingestion of feed when the animal is in a thermoneutral environment is known as heat increment. 4.    Why digestible energy (DE) is called apparent DE? Ans: It is calledapparent because thefaecalenergyincludes energy of undigested feed; microbial cell residues spent digestive enzymes and abraded intestinal mucosa (FEm). 5.    WhyME values are higher in non-ruminants than ruminants?

A. Answer the following question 1.    Writethe two assumptions whicharetaken into consideration during CP estimation of any feedstuff? Ans: In the feed, a) all N is present as protein and b) All food protein contains 16%nitrogen. 2.    What is protein equivalent? Ans: It is the arithmetic mean of the percentage of DCP and DTP (digestible true protein).

A. Answer the following questions 1.    What is adulteration? Ans: It is an intentional admixture of a pure substance with some cheaper and low quality ingredients in order to make more profit. 2.    What is sampler? Ans: The appliance used for the collection of samples is knownas sampler. 3.    What is dry rolling? Ans: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking. 4.    What is crimping? Ans: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping 5.    What is crumbles?

A. Answer the following questions 1.    Define silage? Ans: Whena freshgreenfoddercontaininghighmoistureisallowed to ferment under controlled anaerobic condition, produces some volatile fatty acids which preserve the green material for a long time is known as silage. 2.    What is ensiling? Ans: The process of conserving green fodder as silage is called ensiling. 3.    What is silo? Ans: Silo is an airtight container in which silage is prepared. 4.    Why hollow stemmed plants are not suitable for ensiling? Ans: Because air remains trapped in the stem but once the stems are trampled then the fodder can also produce good silage. 5.    Why legumes are difficult to ensile?

A. Answer the following question 1.    What is ANF? Ans: The substances that are naturally present in the feed which by themselves or by their metabolic products interfere with the feed utilization (FCR), reduce production and affect the health of the animal are called anti-nutritional factors. 2.    How does lectin cause agglutination? Ans: Lectins have the affinityfor certain sugar molecules. Hence, it combines with the glycoprotein components of RBC and there bycausing agglutination of the RBC. 3.    Why ruminants are more resistant to gossypol toxicity? Ans: It is due to formationof stablecomplexeswith soluble protein in rumen which are resistant to enzymatic breakdown. 4.    Why ruminants of Hawaii and Indonesia are not susceptible to mimosine toxicity? Ans: Ruminants of Hawaii and Indonesia possess ruminal bacteria which can rapidly degrade 3-hydroxy-4(1H)-pyridone (3,4 DHP) and thus are not susceptible to mimosine toxicity. 5.    How saponin form stable foam?

A. Answer the following? 1.    How antibiotic increases nutrient absorption from the gut? Ans: In antibiotic fed animals, the intestine becomes thinner and healthier, thus they helps in more absorption of nutrient. 2.    What is probiotic? Ans: Probioticcan be defined asthe live microbial food supplement that beneficially affects the host animal by improving the intestinalmicrobial balance. 3.    What is prebiotic? Ans: These are the compound other than dietary nutrients that modifythe balance of microbial populationbypromoting the growth of beneficial bacteria and thereby maintain healthier intestinal environments. 4.    What is eubiotics? Ans: Eubiotics are defined as non-antibiotic products maintaining the desiredbalance of good bacteriaand pathogens or eubiosis in the digestive tract. e.g. direct acting gut flora modulator (organic acid, essential oil), probiotics, prebiotics, immune modulator. 5.    What is supplement?

A. Answer the following questions: 1.    What is Basis of scientific feeding? Ans: Knowledge of the quantitative needs of the body for various nutrients and the relative value of feeds as sources of them is the basis of scientific feeding. 2.    What is the minimum requirement of animal per group to conduct a feeding trial? Ans: Minimumanimal per group should be 4. 3.    When you will go for t test and ANOVA test? Ans: In case of two rations, ‘t’ test and if it is 3 or more then ‘Analysis of Variance’ or ‘ANOVA’ test is applied. 4.    What are the advantages of feeding trials with laboratory animals? Ans: It involves much less cost of animals, less feed and labour cost,requiredlesstime,individualvariabilitycanbe minimized due to similar genetic and nutritional history which is not possible in case of large animals, large number of animals can be used at a time and easy to slaughter the animals for histological and chemical analysis 5.    What is the purified form of nutrients? Ans: Casein, urea or purified soybean protein for protein; starch, glucose or sucrose for carbohydrate; oils or lards as source of fat; chemically pure salts as minerals; pure crystalline compounds as vitamins.

A. Answer the following questions 1.    What isdigestibility? Ans: The portion of a feed or any single nutrient of feed which is not recovered in faeces i.e the portion which has been absorbed by the animal is called digestibility. 2.    Whatis digestibilitycoefficient? Ans: When the digestibility is expressed in % then it is called digestibilitycoefficient. 3.    Why digestibility of ash is not calculated? Ans: Digestibilityfor ashisnot calculatedsince mostof the minerals are re-excreted in the gut and it does not contribute to the energy content of food. 4.    Why digestibility of carbohydrate is overestimated? Ans: This is because there are losses of ingested carbohydrate as methane and carbon dioxide. But these losses are not counted. 5.    Why digestibility of crude protein is underestimated?

A. Answer the following questions 1.    Define feeding standards? Ans: Feeding standards are the statements or quantitative descriptions of amounts of one or more nutrients needed by the animals or human. 2.    Limitation of feeding standard? Ans: Palatability and physical nature of the ration are not included and does not included the environmental factors because environment may change the nutrient requirements. 3.    Write down the merits of ME system? Ans: ME gives more correct result than DE or TDN. It is because energy losses in urine and GDP are corrected in ME system and ME is cheaper and easier to obtain than NE values. 4.    What is the purpose of following feeding standard?

A. Answer the following questions 1.    What is balanced ration? Ans: According to Morrison (1956), a balanced ration is one that furnishes nutrients in such proportions and amounts that it will properlynourisha givenanimalfor 24hours.The required nutrients must be contained in the DM provided during the 24 hrs period otherwise the ration can not be considered as balanced. 2.    What is ration? Ans: A ration is the feed allowed for a givenanimal duringthe day of 24 hours. 3.    What is effective rumen degradable protein? (ERDP) Ans: It has been defined as a measure of the total nitrogen supply that is actually captured and utilized by the rumen microbes for growth and synthetic purpose. 4.    How heat treatment causes protein protection? Ans Heating causes denaturation of protein and this may be beneficial because of reduced ruminal degradation partly by blocking reactive sites for ruminal proteolytic enzymes and partly byreducingprotein solubility.

A. Write True or False of the following statements 1.    Goats have higher threshold level for bitter taste than other ruminants. 2.    Cattle is acknowledged as mobile pruning machine. 3.    Creep feed should have at least 10% DCP and 58% TDN. 4. Goat under brows condition performs better. 5.    Colostrumshould be fed to the kids @ 10ml/kgbodyweight. 6.    Creepfeed maybe introduced to kidsfrom101 days onwards. 7.    Due to difference in MBS, DMI is higher in larger breeds than smaller breeds. 8.    30-40% of feed intake by goat consists of leaves of shrubs and bushes.

A. Answer the following questions: 1.    What is NPN substances? Ans: Feedstuffs which contain nitrogen in the form other than protein or peptides aretermed as non-protein nitrogen (NPN). 2.    What is liquid diet? Ans: Liquid molasses containing 2-3% of uniformly mixed urea fortified with minerals andvitaminsis named as ‘liquiddiet’. 3.    Name few amides. Ans. Urea (46.6% N) and Biuret (35%N) 4.    Name few amines: Ans. Histamine from Histidine, Tryptamine from Tryptophan, Tyramine from Tyrosine, Betaine from Sugar beet pulp. 5.    Name few alkaloids.

A. Answer the following questions 1.    What are metabolic diseases? Ans: It is defined as disturbances of the internal homeostasis of the body brought about by an abnormal change in the rate of one or more critical metabolic processes. 2.    How do you prevent milk fever by nutritional management? Ans: By providing a ration that contains 0.5-0.7% Ca and 0.3-0.4% P and by feeding 20 Million Units of vitamin D/cow/ day starting about 5 days before calving and continue for maximum7 days postpartum. 3.    What is the nutritional management strategy to prevent grass tetany? Ans: A salt lick of 10 parts each of MgSO4 and Ca(PO4)2 with 80 parts of salt is effective. Besides a mixture of 2 parts of MgO and 1 part salt is also effective measure. 4.    Write down the preventive measures of ketosis?

A. Answer the following questions 1.    Why ducks are highly susceptible to aflatoxicosis? Ans: Ducks are about 200 times more sensitive than broilers and layers. Ducks contain a very high level of enzyme in the livertoconvert aflatoxinB to “aflatoxacol”. Besides, aflatoxin metabolism is 90 times faster in the duck liver than in rat liver. 2.    Why duck should have never access to feed without water? Ans: Most mashes form a sticky paste when mixed with saliva and adhere to the papillae and other structures bordering the outer margin of the tongue and upper and lower bill. This caking interferes with the movement of the food mass to the tongue resulting in reduction of food intake and increase in feed wastage which occurs when the duck attempts to shake or wash off the mash adhering to its mouthparts.

A. Answer the following questions: 1.    What is flushing? Ans: It means putting the sow on a more nutritious ration before breedingseasonto improvephysical condition of the female, prominent heat symptoms, increases ovulation rate, shortens period between weaning to successful conception, more uniform litter size and minimizes embryonic death, prompt post weaning estrus. 2.    What is piglet anaemia? Ans: It is a condition occurs 2-4 weeks after birth when piglets do not have access to soil or pasture and are housed in concrete floor. Piglet anemia is characterized by labored spasmodic breathing(popularlyknownasthumps); hemoglobinlevelfalls to 3-4mg/100ml of blood, poor growth rate, wrinkled skin, rough coat, lack of healthy pink color of visible mucous membrane. 3.    Why pig industry in India has not yet been developed? Ans: It is mainly due to the fact that pig is not used as meat by majority of meat eaters. 4.    Why it is advisable to offer cereal based ration to the piglets only after two weeks?

A. Answer the following questions 1.    Why Oats are mostly preferred by horse? Ans: Because oats are low in energy, rich in fibre (8-11%), very soft and easily ruptured duringmastication, highly palatable, rich in oil content (5%), better protein quality (high lysine), more readily digested in the S.I. than maize and barley and moreover it provides a more open textured material in the stomach due to high fibre and are thus least likely to cause colic compared to other cereals. 2.    Why wheat is most likely cereal to cause colic in horse? Ans: Because of its high gluten content since gluten leads to the formation of doughy lump in the stomach. Hence wheat should not be used exceptin small quantities or in low levels. 3.    Why Excessive feeding of wheat bran leads to ‘Big head disease’ or ‘Millers disease’ in horse? Ans: It is due to an imbalance ratio of Ca and P in this bran i.e high in P and low in Ca. So, due to a Ca deficiency, Ca is withdrawn from the bone and the bone is replaced by a proliferationof fibrous connective tissue whichismainlyfound in the skull or jaw.

A. Answer the following questions 1.    What is the DM consumption in adult guinea pig? Ans. An adult animal consumes @ 7-8% of body weight. 2.    Mention daily average feed consumption of guinea pigs? Ans: Growing Guinea pigs: 20-30g, Adult maintenance: 30-50g, Pregnant and lactating: 40-60g. 3.    Write down the peculiarities of digestive system of guinea pig. Ans. The entire stomach of guinea pig is lined with glandular epithelium and gastric mucosa does not have a keratinized portion. 4.    Why guinea pig cannot synthesize vitamin C?

A. Answer the following questions 1.    Why protein requirement for maintenance in cat is high? Ans: It is due to the inability of the nitrogen catabolic enzymes in the cat’s liver to adapt to changes in dietary protein intake. 1.    Why arginine is dietary essential in cat? Ans: Because, cat is unable to synthesize ornithine which is an arginine precursorwithin theurea cycle. Aminoacid glutamic acid and proline is precursor of ornithine in the intestinal mucosa of all mammals.However, an enzyme thatis required in the pathway, proline-5-carboxylate synthatase is absent in cat’s intestinal mucosa. In the absence of dietary arginine, a high catabolism of protein generates a load of ammonia that cannot be detoxified by its incorporation to urea and hyper ammonia develops. 2.    Why taurine is dietary essential in cat?

A. Answer the following questions 1.    WhyvitaminAdeficiencyis far common in captive carnivores than free rangingwildlife? Ans: Because they are fed exclusively on carcass meat without liver, cod liver oil or synthetic sources of vitamin A and moreover, thay can not convert ?-carotene to vitamin A. 2.    Why weekly off day feeding is practiced in tiger in all Indian zoos? Ans: This ispracticed tostimulatetheintermittentfeedingbehavior of tiger in wild condition. 3.    Why metabolic bone diseases are very common in captive carnivores? And: As the carcass meat provided in captivecondition is deficient in Ca and ratio of Ca: P (1:20) is very highly imbalanced. 4.    Write the extreme specializations in GItract seen in vampire bats? Ans: Like blood sucking parasites, their GI tract is reduced to a tube since it feeds only on blood.

A. Multiple choices (you have to choose most appropriate answer among 4 alternatives) 1.    Which of the following bacteria in rumen is not cellulolytic a. Bacteroides succinogenes b. Ruminococcus flavefaciens c. Ruminococcus albus d. Succinivibrio dextrinosolvens 2.    Which of the following bacteria does not interact with anaerobic fungi a. R. albus b. R. flavifaciens c. Butrivibrio fibrisolvens d. Fibrobacter succinogenes