Bypass successfully this course, the student should be able to:
a. Knowledge and understanding:
- Review the concept of nutrition science and the importance of water for the animal (need, absorption and metabolism).
- Recognize the classifications of nutrients (water, protein, fats, carbohydrates, vitamins, and minerals).
- Explain the differences between the digestive system of ruminant animals and animals with a simple stomach.
- Identify the metabolic pathways through which important nutrients (carbohydrates, fats and protein) pass.
- Review the feed materials used in feeding animals, feed additives, and the problems of feed toxins.
b. Mental skills:
- Discuss the importance of water physiology (need, absorption, metabolism, health status).
- Compare the composition and importance of nutrients at the cell level in the animal body and the diseases resulting from their deficiency.
- Connect differences in gut and forage material consumed
- Link the relationship between fat, carbohydrate and protein metabolism through metabolic pathways.
- Classify fodder materials and modern additives used in animal nutrition and the most important fodder problems.
c. Scientific and professional skills:
- Use information about the needs and importance of water in improving the health status of animals.
- Diagnose clinical diseases resulting from the lack of important nutrients for the animal.
- Use concepts and information to explain the different physiological states that the animal goes through.
- Combine vital nutrients and how they affect metabolism.
- Design nutritional diets that meet the needs of the animal from the reality of the local market.
d. Generic and transferable skills:
- Adhere to work ethics, respect for others, and discussion in a scientific manner.
- Use modern technological tools.
- Contributes to solving problems by communicating with specialists.
- Work in a group form by participating with others in the research and preparing for discussion panels.
- Adhere to the specified time in presenting the panel discussions.
