Undergraduate programs.Nutration

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Under Graduate Courses Teaching by Department.:-
Credit hours Academic Semester Academic year Course name
4hr 1st 3rd Basics of Animal Nutrition
4hr 1st 3rd Irrigated forage and pasture
3hr 1st 4th Ruminant nutrition
5hr 2nd First Introduction to animal production and behavior
4hr                2nd 2nd Biochemistry(1)
3hr 2nd 2nd Natural range management
3hr 2nd 3rd Mono gastric nutrition  

 * Beside 7practcals for that Course

  Courses Content:-

1) Introduction to Biochemistry:-

Course content:

1-Carbohydrate chemistry Monosaccharide’s, disaccharides, oligosaccharides and polysaccharides: nomenclature, classification stereo chemical structure, general reactions and functions.

2-Lipids fatty acids, triglycerides, phospholipids, waxes, steroids, terpenes, alkaloids: nomenclature, classification, structure, general reactions and functions.

3-Proteins Amino acids, nomenclature, classification, structure, general reaction and functions. The nature of primary, secondary, tertiary and uaternary protein structure protein purification and sequencing techniques.

4-Nucleic acid classification, structure, general reactions and functions energetic compounds.

5-Enzymes classification, structure and general function. Michaelis-Mento theory and line weaver-Burke plots. Molecular mechanisms of enzymatic action.  Allosteric actions.




-               Lab safety and equipments

-               Chemistry of carbohydrate(solubility,molishs test, antrhone reaction)

-               Reducing sugar (Fehling’s test, bendicts test.

-               Aniline acetate test pentosessccharides.)(Barfoeds test monosaccharide’s)

-               Tollen’s Test  seliwanoffs Test (ketones sugar)

-               Osazones formation H2SO4 Test.

-               Iodine Test hydrolysis of polysaccharides (polysaccharides sugar).

-               Chemistry of lipids (solubility test)

-               Test of the presence of unsaturated fatty acid

-               Test for the presence of cholesterol,acroliun test

-               Test for the presence of phospholipids

-               Saponification, Saponification value (SV) IV Iodine number, Acid  Value

-               Chemistry of protein(borate test, Ninhydrine reaction

-               Alcohol precipitation of protein

-               Heller’s Test, precipitation of proteins by Nitric acid

-               Coagulation of proteins by heat, xanthoprotic test

-               Arginine test, Hopkins-Cole test

-               Enzymes (Lactic Dehydrogenase, Rennin, Salivary Amylase, Oxidase).

-               Vitamins (oxidation of vitamin C).

2) Nutrition of Mono gastric Animals:-

 Nature of digestive system of mono gastric animal and its effect on the tyre of feed.

Characteristic of feed to mono gastric animals e.g. Nutrition of poultry- poultry feed, chemical analysis of the feed.

Energy and protein source minerals and Vitamins source Non-nutritive of feed additive. Nutritional disorder associated with nutrient deficiency.

Methods of feed evaluation

Nutritive value assessment of energy and protein.

Methods of ration formulation

Feed processing.


-               Dissection of digestive system of chicks and rabbits.

-               Type of animal feed e.g. protein energy concentrates

-Minerals and Vitamins source

-               Methods of ration formulation.

-               Calculation of balanced ration

-               Calculation of balanced ration

-               Animals feed processing

3) Principles in Animal Nutrition:-

Course contents:

•               -Introductions, composition of plant.

•               -Water, Carbohydrates, Fat, proteins, Vitamins, Minerals, Non-nutritive feed additives, growth


•               -Digestive anatomy and secretions, physiology; pigs, birds, Ruminant and Herbivore anatomy and     

                function fermentation.

•               -Feedstuff analysis and evaluation.

•               -Feed classification (concentrates: cereal grains, by-product feeds. Concentrates: protein feeds,    miscellaneous)

•               -Balancing rations, principles.

•               -Forages: Grasses, legumes, Residue feeds. Forages harvest forms; pasture, hay, silage.

-Feeding poultry, Feeding Beef cattle, Feeding dairy cattle, Feeding sheep, and Special things about the nutrition of pets.


•               Lab equipment

•               Sampling

•               Moisture & DM

•               Aching

•               CP & NPN

•               E.E

•               C.F

•               NDF

•               ADF

•               Lignin silica

4) Natural Range Management :( 2+1) 3hours:-

Course contents:

•               Definition of range management

•               Range land in the world

•               Range land in Sudan

•               Vegetation sampling technique

•               Range inventory and utilization

•               Grazing systems

•               Range utilization

•               Range improvement

•               Pastoralist and pastoral settlement


•               Methods of plant density estimation in the pasture (quadrate method , step point method , diagram method)

•               Range condition analysis

•               Plant herbarium establishment’s  Methods

•               Carrying capacity estimation

•               Study different types of plants which grazing

5) Irrigated forage and pasture:-

Course contents:

•               Importance of green forage crops

•               Role of forage crops in soil maintenance.

•               Constrains of forage crop production in Sudan.

•               In corporate animal in crop cycles.

•               Classification of forage crops.

•               Physiology of forage crops (light energy, heat humidity effect of cutting on carbohydrate storage.)

•               Quality of forage crops (chemical composition and nutritive value.)

•               Deterioration of feeding value of forage crop (effect of time of harvesting on chemical composition).

•               Principles of forage crops cultivation (land preparation, fertilization irrigation, harvesting).

•               Detailed study on forage crop grass and legumes.


•               Introduction and study the equipment.

•               Study the germination percentage in the lab.

•               Land preparation

•               Study the botanical description for most of the forage plants.

•               Grow some illustration plots for the forage crops.

•               Conduct full experiment for one selected forage crop.

6) An Introduction to Animal Production:-

•               Distribution of Farm animal according to the geographic environment of Sudan.

•               Study of types, breeds, method of rearing, breeding and feeding of dairy cattle beef and camels and smell ruminants, poultry and rabbits.

•               Restraint and handling of animals for different purposes.

•               Methods of Identification and marketing of animals the use of computers and other

•               Method in recording, feeding and management of animal.


Very practical classes all in University Farm plus multi media, Videos, Slides.                                                                                                                                                                                                                                                                                                                                                                                                                                                     7) Ruminant Nutrition:-               

 Course contents:

•               Digestion physiology – digestive system and rumen microbes.

•               Feed functions.

•               Feed kinds.

•               The requirements for all animals according to the physiological status.

•               Feed preparing.

•               Malnutrition.

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