DEPARTMENT OF ANIMAL NUTRITION
- Introduction to Animal Nutrition
- History of Animal Nutrition
- Composition of Plant and Body
- Composition of Animal Body and Plants
- Proximate Analysis of Feeds
- Nutritional Terms & Their Definitions
- Basic Terminology and Classification of Carbohydrates
- Digestion & Metabolism of Carbohydrate for Ruminants & Non-Ruminants
- Basic Terminology and Classification of Fats and Proteins
- Digestion & Metabolism of Fat in Ruminants and Non-Ruminants
- Digestion & Metabolism of Protein in Ruminants and Non-Ruminants
- Mineral Nutrition
- Mineral lecture-1
- Mineral lecture-2 (Ca, P)
- Mineral Nutrition- Mg, Na, K, Cl, S, Fe
- Vitamins
- Fat soluble vitamin
- Water Soluble Vitamin
- Measures of Food Energy
- Partitioning of Energy in Farm Animals
- Direct and Indirect Calorimetry, Carbon & Nitrogen Balance Studies
- Lecture-1:Direct and Indirect Calorimetry, Carbon & Nitrogen Balance Studies
- Lecture-2:Direct and Indirect Calorimetry, Carbon & Nitrogen Balance Studies
- Measures of Protein Quality in Ruminants and Non-Ruminants
- Methods of Feed Protein Evaluation in Livestock (Part-1)
- Protein Evaluation Methods Unit-I
- Methods of Feed Processing for Improving Nutritive Values of Inferior Quality Roughages
- Physical, Chemical and Biological Methods of Feed Processing for Improving the Nutritive Value of Inferior Quality Roughages
- Preservation of Green Fodders- Silage
- Conservation of Livestock Feed through Silage Making
- Preservation of Green Fodders- Hay
- Conservation of Livestock Feed through Hay Making
- Hay making
- Harmful Natural Constituents and Common Adulterants
- Lecture-3:Harmful Natural Constituents & Common Adulterants
- Lecture-4:Harmful Natural Constituents & Common Adulterants
- Lecture-5:Harmful Natural Constituents & Common Adulterants
- Feed Additives in the Rations of Livestock and Poultry
- Feed Additives in the Rations of Livestock and Poultry (Part-1)
- Feed Additives in the Rations of Livestock and Poultry (Part-2)
