Animal Nutrition Online Course
Learn the composition of a range of feeds including pasture, fodder crops, grasses, cereals, seed, and other edible plants. This course also explains the role of proteins, vitamins and minerals in animal diets. It equips you with the skills required to evaluate feeding and select appropriate feeds – for digestibility and nutritional content – applicable to real life farming situations.
Benefits:
- 100 hours
- Online and self-paced
- 12 months to complete
- Printed Notes Available
- Get expert tutor support from practicing Australian Vets.
Course Aims:
- Describe the range of livestock feeds and feeding methods available for animal production, using accepted industry terminology.
- Explain the role of energy foods, including the sources and functions of those foods, in animal diets.
- Explain the function of the major nutritional groups, including proteins, vitamins, minerals and trace elements in animal diets.
- Explain the on-farm methods used to evaluate feeding, including selection of feeds and feed digestibility.
- Evaluate the dietary value of pastures, including grasses, cereals, and other edible plants, and their by-products for animal feeds.
- Explain the dietary value of seeds, including oil seeds, legume seeds and their by-products as food sources for animals.
- Evaluate the dietary value of fodder plants, including trees and shrubs and their by-products, as a food source in animal production.
- Determine suitable feed rations for a farm animal maintenance program.
- Analyse the method(s) to determine suitable feed rations in a farm animal production program.
- Evaluate the dietary value of protein in an animal production program.
- Explain the factors affecting the composition of feed rations in animal production.
There are 10 Lessons in this course:
1. Introduction to Animal Foods
2. Food Components – Carbohydrates and Fats
3. Food Components – Proteins, Minerals, and Trace Elements
4. Evaluating Foods and Digestibility
5. Classifying Foods (Part A)
6. Classifying Foods (Part B)
7. Classifying Foods (Part C)
8. Calculating Rations (Part A)
9. Calculating Rations (Part B)
10. Calculating Rations (Part C)