UNIVERSIDAD NACIONAL SAN LUIS GONZAGA DE ICAESCUELA DE POSTGRAD

MAESTRIA EN CIENCIAS VETERINARIAS

CURSO :

NUTRICION ANIMAL - 2012- I

PROFESOR: Elas Salvador T. Ing. Zoot. ; M.Sc. ; Ph.D.

e-mail: pronutri@hotmail.com

- eliasnutri@yahoo.com

- Blog: eliasnutri.wordpress.com

Panorama general de la NUTRICINPanorama general de la NUTRICINPanorama general de la NUTRICINPanorama general de la NUTRICIN

PRINCIPIOS (Base Bioqumica)

TEORIA Y PRACTICA ( Lectura 1: Blog)

DE LA PROBLEMTICA A LAOPORTUNIDAD de SOLUCION.OPORTUNIDAD de SOLUCION.

REVOLUCION EN LA NUTRICION

INVESTIGACION-CIENCIA TECNOLOGIA-INNOVACION & DESARROLLO

LA NUTRICIN: Ciencia & ArteMULTIDISCIPLINARIA:

Base Estadstica

TRANSFORMAN LOS ALIMENTOS

CONSUMIDOS A TRAVES DE SU INGESTION,

FISIOLOGICOS

MICROBIOLOGICOS

QUIMICOS

FISICOS

INTERACCIONES

1. NUTRICION CLASICACONVENCIONALALIMENTOS

(NUTRIENTES)

I. CONCEPTO DE NUTRICINI. CONCEPTO DE NUTRICINI. CONCEPTO DE NUTRICINI. CONCEPTO DE NUTRICIN

DE SU INGESTION, DIGESTION, ABSORCION ,TRANSPORTE Y SU

UTILIZACION EN TEJIDOS COPORALES,

PRODUCTOS, PIEL,, CRECIMIENTO EXCRECION DE PRODUCTOS DE DESECHO, etc y ACTIVIDADES CORPORALES

BIOLOGICOSQUIMICOS

FORMACION DE TEJIDOSCORPORALES y PRODUCTOS

ACTIVIDADESCORPORALES

EXCRECION

Functional animal nutrition is a very broad topic with two main aspects:

((1) Balanced feed Balancing all nutrients essential to the animals performance within very narrow ranges

(2) - Health-promoting food. Enriching the diet and the final product with specific nutrients

2. NUTRICION FUNCIONAL

Research on functional animal nutrition improves:(A) the performance and health status of the animal; and (B) the health value of the final product.

Public health is enhanced through consumption of healthier meat and eggs, and the farmers image also improves.

2.1 OBJETIVO de la Nutritcion Funcional :2.1 OBJETIVO de la Nutritcion Funcional :2.1 OBJETIVO de la Nutritcion Funcional :2.1 OBJETIVO de la Nutritcion Funcional :FORTALECER LA SALUD DEL CONSUMIDORFORTALECER LA SALUD DEL CONSUMIDORFORTALECER LA SALUD DEL CONSUMIDORFORTALECER LA SALUD DEL CONSUMIDOR

Enriching feed enhances the animals health, and can also enrich the final product with specific nutrients that improve human health.

These functional foods are said to have health-promoting and/ordisease-preventing properties beyond the basic nutritional function ofsupplying nutrients.

THETHE MEAT/FATMEAT/FAT RATIORATIO CANCAN BEBE CONTROLLED,CONTROLLED, OROR PRODUCTSPRODUCTS CANCAN BEBE ENRICHEDENRICHED WITHWITH::

Poly-unsaturated fatty acids Poly-unsaturated fatty acids

Natural anti-oxidants

Vitamins

Trace elements

Pigments, etc COMPLETED RESEARCH INCLUDES:

Incorporation of specific fatty acids

Maternal transmission in poultry and rabbits

Efficacy of natural anti-oxidants in poultry

Eggs containing Omega-3 fatty acids, which are "good" fats, inclusive of -linolenic acid, EPA and DHA, which are essential for the human body. Omega-3 fatty acids have been found to reduce blood LDL and triglycerides.

Eggs containing a combination of the specificnutrients in Omega-6 and Zeaxanthin eggs, namely linoleic acid, zeaxanthin, lutein and

Vitamin E.

Eggs produced by layers fed with Japanese lactobacillus fermented feed, and have value-added advantages of dense egg white with lower lipids as well as lower cholesterol levels in yolks.

HUEVO DISEADOHUEVO DISEADOHUEVO DISEADOHUEVO DISEADO

Huevos naturales IDi

One of the main objectives of raising livestock and poultry is to produce unadulterated wholesomefood in the form of milk, meat and eggs to the consumers as a PROFITABLE ENTERPRISE with leastcontribution to climate change.

Towards meeting this, they need to be fed with WHOLESOME feed.

Nutrition involves various chemical reactions and physiological processes that transform foods intobody tissues and activities. It involves the ingestion, digestion and absorption of the various nutrients,their transport to all body cells, and the removal of unusable elements and waste products ofmetabolism.

With this objective in view, an earnest attempt has been made to define PRECISION ANIMAL

3. NUTRICION DE PRECISION

(PAN)

With this objective in view, an earnest attempt has been made to define PRECISION ANIMALNUTRITION and to review the published literature on the tools to realize it. This review is the full-lengtharticle of the Abstract (Reddy 2007) presented in the Animal Nutrition Conference held at Karnal, India.

Precision animal nutrition (PAN) is defined as providing the animal with the feed that preciselymeet its nutritional requirements for optimum productive efficiency to produce better qualityanimal products (milk, meat and eggs) and to contribute cleaner environment and therebyensure profitability.

Cleaner environment means reducing the enteric emission of methane, excretion of nitrogen(ammonia), phosphorus and other compounds into the environment. It is aimed at supplying thenutrients to the animals matching their requirements to improve not only the animal physiology andhealth but also the enrichment of their products for the well being of the consumer

HERRAMIENTAS PARA ALCANZAR HERRAMIENTAS PARA ALCANZAR HERRAMIENTAS PARA ALCANZAR HERRAMIENTAS PARA ALCANZAR LA NUTRICION PRECISALA NUTRICION PRECISALA NUTRICION PRECISALA NUTRICION PRECISA

The tools to achieve PAN include:

- 1. More precise ration formulation based on nutritional value of eachbatch of ingredient, proper weighing and mixing of ingredients,

- 2. Use of nutricines / feed additives and

- 3. Improved feed processing techniques,

- 4. implementing phase feeding

- PAN is the only way to improve the productivity of animals indeveloping countries by effective utilization of available feed resourceswith the aim of maximizing the animals response to nutrients. It isgenerally agreed that the more feed an animal consumes each day, thegreater will be the opportunity for increasing its daily production, which isdependent upon improving the digestibility

REALIDAD ??REALIDAD ??REALIDAD ??REALIDAD ??Fuente TORTA SOYA: PROTEINA (%) T.S. : Lisina/prot.

Promedio S.D. C.V. (%) Promedio S.D.

PARAGUAY 49.69 0.64 1.29 6.05 0.13

BOLIVIA 47.97 0.47 0.97 6.11 0.02

BRASIL 48.85 0.17 0.34 6.13 0.01

TOTAL 49.22 1.01 2.06 6.07 0.11

Torta de Soya: 46.43 51.01 % de Protena Cruda (2.83 - 3.09 % lisina )

Maiz: 6.73 10.04 % P.C. (Argentina: 8% ; Per: 8.43 %)Harina pescado: 42.19 - 70.54 % P.C. (2.89-5.69 % lisina)

Fuente: EVONIK, NIR, 2012

4. NUTRICION MINIMA (Andr Meeusen, 2005)

This new concept offers a practical strategy that combines the health benefits ofreduced nutrient density of feed with careful use of specific nutricines tomaintain good zootechnical performances.However, feed cost is not linear with feed density and animal productionefficiency and profitability is a quadratic function of feed density. MinimalNutrition targets the most cost-effective feeding programme and this requires a"stochastic" approach.

The challenge now for modern animal nutrition is to develop systems thatThe challenge now for modern animal nutrition is to develop systems thatare acceptable to the consumer, does not damage the environment,maintains animal health and remains economically viable. This is theconcept of TOTAL NUTRITION (Adams, 2002). Consequently now one must gobeyond conventional nutrition where feeds have traditionally been formulated toleast cost. We must focus upon nutritional programmes taking maximumadvantage of both nutrients and the other bioactive components in feeds, thenutricines (Adams, 1999). This leads to the development of the concept ofMinimal Nutrition as a part of TOTAL NUTRITION dealing with animalperformance and health. These two parameters are important componentsof food security.

The new concept of "Minimal Nutrition" offers a practical strategy that combinesthe health benefits of reduced nutrient density of feed with careful use of specificnutricines to maintain good zootechnical performances.Optimising dietary fibre and feed energy as well as maximising proteinutilization are key strategies in this concept and may be achieved with thejudicious use of nutricines such as enzymes, phospholipids and organicacids.The objective must be to avoid various metabolic diseases and to manageThe objective must be to avoid various metabolic diseases and to manageenteric disorders by ensuring a healthy gastrointestinal microflora that hasbeen termed "Eubiosis".Pathogenic bacteria need to be suppressed and lactic acid-producing bacteria tobe promoted, rather then killing off the total intestinal microflora with antibiotics orstrong acids. Indeed, the intestinal microflora is a basic part of the wholedigestive system and also assures an important supply of nutrients.

NUTRICION PRACTICA???

Principios de Nutricin

Ciencia y Arte

Bioestadstica

Bioeficacia Bioeficacia

Econometria: Margen bruto

I & D

OBJ. 1: Conocer los principios cientficos de nutricin y aplicarlos eficientemente para:

OBJ. 2 : PROVEER TODOS LOS NUTRIENTES ESENCIALES EN LAS CANTIDADES ADECUADAS Y EN LAS OPTIMAS PROPORCIONES PARA:

II. OBJETIVOS DE LA NUTRICION ANIMAL

OBJ. 3 :

* ASEGURAR UNA OPTIMA SALUD DEL ANIMAL.

* PREVENCION Y TRATAMIENTO DE ENFERMEDADES.

* ASEGURAR LA EFICIENCIA TECNICA DE LA PRODUCCION ANIMAL.

* PRODUCIR P.P. SEGURIDAD ALIMENTARIA DE LA POBLACION.

* ASEGURAR LA EFICIENCIA ECONOMICA DE LA PRODUCCION ANIMAL (RENTABILIDAD).

FOOD SAFETY has become a major issue in light of global disasters of mad cowdisease / BSE, dioxin contamination of feeds (in Belgium in May 1999), and lessermishaps (drug, mycotoxin, pesticide, hormone residues in food products).

The concept of QUALITY IN, QUALITY OUT has to be remembered and so quality and safe food can only be produced from quality and safe feed.

EL DESAFIO DE LA NUTRICION ANIMAL MODERNA ES:EL DESAFIO DE LA NUTRICION ANIMAL MODERNA ES:EL DESAFIO DE LA NUTRICION ANIMAL MODERNA ES:EL DESAFIO DE LA NUTRICION ANIMAL MODERNA ES:

To produce animal products that are acceptable to the consumer, to develop rations without antibiotics, meat and bone meal, or other objectionable feeds

and to formulate rations that do not cause environmental pollution, that maintain animal health and remain economically viable.

LO QUE SE CONVIERTE EN EL CONCEPTO MODERNO DE NUTRICION

DESARROLLO ACTUAL Y FUTURO DE LA NUTRICIN DESARROLLO ACTUAL Y FUTURO DE LA NUTRICIN DESARROLLO ACTUAL Y FUTURO DE LA NUTRICIN DESARROLLO ACTUAL Y FUTURO DE LA NUTRICIN FUTURO DE LA NUTRICION

10 ideas that will change poultry nutrition and health10 ideas that will change poultry nutrition and health10 ideas that will change poultry nutrition and health10 ideas that will change poultry nutrition and healthDr Peter Ferket, professor of poultry science, North Carolina State University

1. Computerised knowledge to optimise poultry nutritional programmes.Examples of this are simulation modelling, which would measure howpotential changes would impact flock performance, risk measurement andholistic analysis.

2. Replacement of ingredients. In the US, the list of alternative feedingredients is not very long, Ferket said, but new ingredients are becomingingredients is not very long, Ferket said, but new ingredients are becomingmore important due to the growth of biofuels. Many research projects, hesaid, are being conducted on using distiller's dried grains with solubles(DDGS).

The key reason for the push on DDGS research is that in 2005, the USbiofuels mandate called for 7.5 billion gallons of ethanol, but by 2017, themandate calls for 35 billion gallons of ethanol, which would take "100% of thecorn crop that we have right now". The result is that less corn but far greaterquantities of DDGS is becoming available for animal feed. Experts say it "willtake a while" for cellulosic ethanol to be cost competitive, Ferket stated.

3. The enhanced nutritional value of feed by enzymesupplementation. The more enzymes are studied, "the more wewill understand" how they operate under different situations andcombinations. Feed enzymes have the potential to reduceeffects of antinutritional factors, render nutrients moreavailable for digestion and absorption, increase energy value offeed ingredients and allow for greater flexibility in feedformulation, thus reducing formulation costs and modulating orstabilising gut microflora.

4. Nutritional effects on gut ecology. "We'll see lots of research" 4. Nutritional effects on gut ecology. "We'll see lots of research"on GUT HEALTH, Ferket said, and its linkage to productivity andoverall health. He noted that the enteric ecosystem consumes20% of the dietary energy, has a protein turnover rate of 70%per day, contains more than 70% of the immune cells foundin the body and there are 10 times more bacterial cells in thegut than in all the cells of the chicken. The focus will be onwhat nutritional strategies can modulate intestinal microflora andpromote gut health.

5. Nutritional modulation of gut health. One question researchers will belooking at, Ferket said, is: "How do we define and measure gut health?"

6. Pronutrient synergy. Potential synergistic effects of pronutrients on guthealth include inflammatory response reduced, protective barrier enhanced,microbial ecology stabilised and nutrient absorption function improved.

7. Feed science and nutrient stabilisation. Improved pellet quality will increaseefficiency, Ferket noted.

What's responsible for the dramatic increase in productivity? In Ferket's view,85% to 90% is due to improved genetics, with 10% to 15% because ofchanges in nutrition and management

8. Neonatal and perinatal nutrition. He said that in 1957, the incubation/neonatestage represented 25% of a broiler's life, but in 2009, it's 50%. Genetic growthpotential depends on early nutrition. This includes nutrient uptake,environmental stress, disease resistance and the development of immunity andstable gut microflora.

The following dietary factors affect enteric development, he said: butyric acidand other organic acid derivatives, nucleic acid and yeast-derived products,organic trace minerals, essential oils and prebiotics and probiotics. Ferket alsosaid that in ovo feeding increases the energy status of embryos and hatchingchicks.

9. Nutrigenomics. Epigenetics, he says, is defined as any heritableinfluence on gene activity that does not involve a change in DNAsequence.

10. Epigenetic programming. The critical periods of epigeneticprogramming, Ferket said, are breeder development and perinataldevelopment. In addition to these 10 ideas, Ferket stated that four trendswill occur in poultry nutrition:

An increased focus on production efficiency;

Biosecurity and food safety;

Environmental stewardship; and

Animal welfare and health. Animal welfare and health.

He said that it's important to take a step back to how the industry haschanged over the past 50 or more years as a guide to what's in store forthe future. In the 1950s, he said, feed conversion for broilers was 2.35lbsof feed per pound of meat, while today it's approaching 1.65lbs. Forturkeys, feed conversion has been reduced from 3lbs to 2.55, while forlayers, average production per hen in the US has increased by 64%.

What's responsible for the dramatic increase in productivity? In Ferket'sview, 85% to 90% is due to improved genetics, with 10% to 15% becauseof changes in nutrition and management.

III. ROL DEL NUTRICIONISTA EN PRODUCCION ANIMALIII. ROL DEL NUTRICIONISTA EN PRODUCCION ANIMALIII. ROL DEL NUTRICIONISTA EN PRODUCCION ANIMALIII. ROL DEL NUTRICIONISTA EN PRODUCCION ANIMAL

El rol del nutricionista es reducir costos, mejorar las ganancias,

y no mejorar el rendimiento (eso es el rol del genetista), ya que este provee el potencial productivo estableciendo el umbral mximo de produccin.

La contribucin del nutricionista es esencial, ya que mientras el potencial gentico permanecedurante todo el ao, puede hacer modificaciones diarias, semanales, mensuales, en la formulacinde alimentos, en respuesta a cambios de ingredientes, de acuerdo a su existencia o permanencia enel mercado, cambios de precios, etc, para maximizar las ganancias sin perder el objetivo de cubrirel mercado, cambios de precios, etc, para maximizar las ganancias sin perder el objetivo de cubrirlos requerimientos o necesidades del animal evitando carencias o restricciones en sus distintasetapas de normal crecimiento y desarrollo.

La mxima rentabilidad se basa en optimizar la eficiencia tcnica productiva:

EFICIENCIA TECNICA EFICIENCIA ECONOMICA

The main aim of nutrition is to optimise productive efficiency,

but this is usually only

achieved when health is also optimised.

Thus health and consequent welfare are major

priorities in modern nutritional practices

VALORES DE CONVERSION ALIMENTICIA COMO INDICADOR DE VALORES DE CONVERSION ALIMENTICIA COMO INDICADOR DE VALORES DE CONVERSION ALIMENTICIA COMO INDICADOR DE VALORES DE CONVERSION ALIMENTICIA COMO INDICADOR DE MEDIR EFICIENCIA ???MEDIR EFICIENCIA ???MEDIR EFICIENCIA ???MEDIR EFICIENCIA ???

PECES 1.2 CERDOS 2.3 CUY 3.0

POLLOS 1.75

GALLINAS 2 PAVOS 2.1 (10 kg)

PATOS 2.3 GANADO 5

COSTO ?

EFICIENCIA ANIMAL EN PRODUCCION DE ALIMENTOEFICIENCIA ANIMAL EN PRODUCCION DE ALIMENTOEFICIENCIA ANIMAL EN PRODUCCION DE ALIMENTOEFICIENCIA ANIMAL EN PRODUCCION DE ALIMENTO

La eficiencia de los animales como fabricantes de alimentos variaampliamente ya que depende de su genticas, de la nutricinapropiada , manejo, etc.

Eficiencia en la conversin de productos de origen animal enalimento para el hombre: Como porcentaje recuperado:

PRODUCTO ANIMAL ENERGIA PROTEINA

Adaptado de Maynard, et al. (1981)

LECHE VACA 15 20 15 36

HUEVO 10 18 10 30

CARNE CERDO 14 20 14 20

CARNE POLLO 6 11 17 23

CARNE VACUNO 3 - 8 4 - 15

NUTRICIONNUTRICIONNUTRICIONNUTRICION---- PRODUCCION ANIMALPRODUCCION ANIMALPRODUCCION ANIMALPRODUCCION ANIMAL---- ECONOMIAECONOMIAECONOMIAECONOMIA(COSTO DE PRODUCCION)(COSTO DE PRODUCCION)(COSTO DE PRODUCCION)(COSTO DE PRODUCCION)

RUBROS (%)

COSTO DEL POLLO BB 15

ALIMENTACION(Ingredientes, Transporte, Mezclado)

65

MEDICINAS, MANO DE OBRA, INSTALACIONES

20

65 % DEL COSTO65 % DEL COSTO65 % DEL COSTO65 % DEL COSTO

Energa

Protenas

OPTIMO ECONOMICO - BIOLOGICO - ECOLOGICO

En produccin animal el requerimiento denutrientes y energa se fija a un nivel queexprese el mximo desempeo productivo(Respuesta) dentro de un costo razonable(mnimo)que permita una optima rentabilidad.(mximo).

El OPTIMO ECONMICO es la aplicacin El OPTIMO ECONMICO es la aplicacineficiente del requerimiento econmico.

El MAXIMO BIOLGICO, considera el mximorendimiento productivo sin considerar costos,es resultado de la libre expresin gentica enfuncin de una dieta balanceada.

El OPTIMO ECOLGICO, considera laproduccin orgnica dentro del aspectoagroecolgico.

IV. NUTRIENTES Y FUNCIONES.

UN NUTRIENTE ES UN COMPUESTO O ELEMENTO QUIMICO COMPONENTE DE UN ALIMENTO, CAPAZ DE SATISFACER UN REQUERIMIENTO ESPECIFICO Y QUE AYUDA A

MANTENER LA VIDA.

PUEDE SER NATURAL o SINTETICO

MACRO Y MICRO MACRO Y MICRO

ACTUAN COMO:

COMPONENTES ESTRUCTURALES, FAVORECEN LAS REACCIONES QUIMICAS DEL METABOLISMO

TRANSPORTAN SUSTANCIAS HACIA, A TRAVES DE O FUERA DEL ORGANISMO

MANTIENEN LA TEMPERATURA CORPORAL

APORTAN ENERGIA

La amplitud de la curvaentre el mnimorequerimiento y el mximonivel tolerable podracambiar dependiendo delnutriente individual,composicin de la dieta ,estado fisiolgico yrequerimiento.

VITAMINA C

El nutriente es tantoalimento como veneno, Ladosis lo convierte comoveneno o remedio

EXCESO DE COBRE

ESENCIALIDADESENCIALIDADESENCIALIDADESENCIALIDAD

Los nutrientes esenciales son loscomponentes que no puedensintetizarse en el organismo conuna rapidez suficiente parasatisfacer sus demandas, la dietadebe contener estos nutrientesesenciales.

La nutricin correcta exige contar La nutricin correcta exige contar con conocimientos bsicos acerca

de :

Los nutrientes

Sus requerimientos

Su disponibilidad

Su metabolismo

Consecuencias de su aporte en exceso o deficiente

NUTRIENTESNUTRIENTESNUTRIENTESNUTRIENTES

PROVEEN ENERGIA SOPORTE DEL METABOLISMO

GRASAS (9 kcal/g = 37,7 kj/g)

CARBOHIDRATOS (4 kcal/g = 16,7 kj/g)

MINERALES

VITAMINAS (coenzimas)kcal/g = 16,7 kj/g)

PROTEINAS (4 kcal/g = 16,7 kj/g)

ETANOL (7kcal/g = 29,3 kj/g)

(coenzimas)

AGUA (solvente)

NIVEL OPTIMO DE NUTRIENTES : DOSISNIVEL OPTIMO DE NUTRIENTES : DOSISNIVEL OPTIMO DE NUTRIENTES : DOSISNIVEL OPTIMO DE NUTRIENTES : DOSIS----RESPUESTARESPUESTARESPUESTARESPUESTA

V. COMPOSICIN DE V. COMPOSICIN DE V. COMPOSICIN DE V. COMPOSICIN DE LOS ALIMENTOS LOS ALIMENTOS LOS ALIMENTOS LOS ALIMENTOS

La finalidad de la produccin animal es proporcionar Productos Pecuarios (P.P.) de alta calidad para la alimentacin y bienestar

de la poblacin.

Uno de los objetivos de la nutricin dentro de la produccin animal

PRODUCCIN ANIMAL:

VII. NUTRICION Y SEGURIDAD ALIMENTARIA.

es obtener una optima eficiencia tcnica en la conversin de la dieta consumida a PP lo que ser compatible con una mxima eficiencia econmica (Rentabilidad) y sostenible y viable.

ORGANIZACIN MUNDIAL DE SANIDAD ANIMALORGANIZACIN MUNDIAL DE SANIDAD ANIMALORGANIZACIN MUNDIAL DE SANIDAD ANIMALORGANIZACIN MUNDIAL DE SANIDAD ANIMALCONSERVA SU ACRONIMO (OIE = OFICINA INTERNACIONAL DE CONSERVA SU ACRONIMO (OIE = OFICINA INTERNACIONAL DE CONSERVA SU ACRONIMO (OIE = OFICINA INTERNACIONAL DE CONSERVA SU ACRONIMO (OIE = OFICINA INTERNACIONAL DE

EPIZOOTIAS) : EPIZOOTIAS) : EPIZOOTIAS) : EPIZOOTIAS) : http://www.oie.int/es/http://www.oie.int/es/http://www.oie.int/es/http://www.oie.int/es/

La produccin animal es un componente importante de la seguridad alimentaria.

Los productos de origen animal, tales como LECHE, HUEVOS Y CARNE SON VALIOSOSPRECIOSOS NUTRIENTES Y SON PARTE INHERENTE DE CUALQUIER POLTICA MUNDIAL

IMPORTANCIA

PRECIOSOS NUTRIENTES Y SON PARTE INHERENTE DE CUALQUIER POLTICA MUNDIALDE SEGURIDAD ALIMENTARIA:

La demanda mundial de estos productos es elevada y tiende a crecer sustancialmente.

La cra de ganado tambin aporta otros productos esenciales no alimentarios, tales como lana ycuero, as como importantes servicios como el transporte (en todo el mundo, alrededor de 250millones de animales sirven como medio de locomocin y fuerza de trabajo en lugar de lasmquinas que funcionan con energa fsil.)

Los animales domsticos tambin representan el nico medio de subsistencia para centenares demillones de familias en todo el mundo. Se calcula que mil millones de personas, de las cuales700 millones son pobres, dependen de sus animales en trminos de alimentacin, ingresoso como fuerza de tiro. Crianzas familiares???

FAO, 2009

Livestock products contribute 17 per cent to kilocalorie

APORTES DE LOS P.P. A LAS NECESIDADES DE ENERGIA Y PROTEINA DE LA POBLACION

Livestock products contribute 17 per cent to kilocalorieconsumption and 33 per cent to protein consumptionglobally, but there are large differences between rich andpoor countries (Rosegrant et al. 2009).

La poblacin de los pases desarrollados deriva un promedio del 27%de sus caloras y el 56% de su protena de productos de origen animal.El promedio correspondiente a los pases en desarrollo es de 11 y 26%,respectivamente.

USA: cerca del 70 % de la protena consumida proviene de los animales.

La poblacin mundial solo obtiene 1/3 de la protena de fuentes animales

El aumento de la poblacin mundial y elevacin del nivel de vida determinaran un aumento en la demanda de protena de

EL REQUERIMIENTO DE PROTEINA DE UN INFANTE DEBE CONSIDERAR UN 75

% PROVENIENTE DE FUENTE ANIMAL

en la demanda de protena de origen animal

Los avances en nutricin animal se han logrado gracias al descubrimiento de los procesos metablicos base para la utilizacin de los nutrientes

DEMANDA DE P.P.CONSUMO DE CARNE Y LECHE

SE REQUIERE MAS ALIMENTO: MAIZ - SOYA

Kg/Person/YearKg/Person/Year

World Per Capita Meat Consumption by RegionWorld Per Capita Meat Consumption by RegionWorld Per Capita Meat Consumption by RegionWorld Per Capita Meat Consumption by Region

World

Developing World

Asia

Africa

0 10 20 30 40 50 60 70 80 90 100 110 120 130

North America

Developed World

Latin America

World

La produccin de carne en los pases en desarrollo crecer unas cuatroveces ms rpido que en los pases desarrollados.

En el ao 2020, estas naciones producirn 60% de la carne y 52 % de laleche del mundo.

China encabezar la produccin de carne y la India, la de leche.

CRECIMIENTO DE LA PRODUCCION DE P.P.

China encabezar la produccin de carne y la India, la de leche.

250

300

350

400

Developed Developing

World Meat Consumption 1995 World Meat Consumption 1995 World Meat Consumption 1995 World Meat Consumption 1995 ---- 2030203020302030Million Tonnes

0

50

100

150

200

1995 2015 2030

Chinas Meat Consumption 2005 Chinas Meat Consumption 2005 Chinas Meat Consumption 2005 Chinas Meat Consumption 2005 ---- 2030203020302030

60

70

80

90

100

110

120Million Million TonnesTonnes

PorkPork

DairyDairy

0

10

20

30

40

50

60

BeefBeef PoultryPoultry

EggsEggs

QUE SE DEBE HACER PARA AUMENTAR LA EFICIENCIA TECNICA-ECONOMICA Y CONTRIBUIR A ESTA

DEMANDA???

IX. ACTIVIDADESIX. ACTIVIDADESIX. ACTIVIDADESIX. ACTIVIDADES

Opinin critica y sugerencias de laLectura 1: Teora y Prctica

Ejecutar el Trabajo 1 (Individual):

Blog: http://eliasnutri.wordpress.com/