Animal Nutrition

1. Ration the amount of feed that will supply the proper amount and proportions of nutrients needed for an animal to perform a specific purpose such as growth, maintenance, lactation or gestation
3. caused by not drinking enough fluid or by losing more fluid than is taken in. Fluid is lost through sweat, tears, vomiting, urine or diarrhoea. The severity can depend on a number of factors, such as climate, level of physical activity and diet.
8. Minerals needed in large amounts. Calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur.
10. The portion of plant-derived food that cannot be completely broken down by animal digestive enzymes.
13. What remains after all of the water is evaporated out of a feed: grain and fresh or dried forages
15. Minerals needed in small amounts.
18. These are made up of single sugar molecules. The three main monosaccharides are fructose, galactose and glucose.
19. Minerals that are needed in minimal amounts. Iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium.
20. Fatty compounds essential to many body functions and serve as the building blocks for all living cells. Help regulate hormones, transmit nerve impulses, cushion organs, and store energy in the form of body fat.

2. Acids Molecules that combine to form proteins.
4. The chemical breakdown of a compound due to a reaction with water.
5. Nutritional substances that are added to the feed to cover up the missing nutrients.
6. A white, tasteless, solid carbohydrate, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.
7. A method of feeding in which feed is kept constantly available and the animals are allowed to balance their own diet.
9. Protein- and energy-rich components of feeds
11. Large, complex molecules that play many important roles in the body. They are critical to most of the work done by cells and are required for the structure, function and regulation of the body's tissues and organs.
12. The secretion of milk by the mammary glands.
14. the amount of feed an animal receives in a 24-hour period
16. Inorganic elements foods that our bodies need to develop and function normally.
17. The quality of being acceptable or agreeable to the taste; tastiness.