Dit document bevat de notities van het vak dierenvoeding 1, van zowel de lessen die gegeven werden op de campus als de online lessen (alsook enkele oefeningen). Dit vak wordt gegeven door S. Depauw en J. Vicca (JPBWC6).
INHOUDSOPGAVE DIERENVOEDING 1
1. Inleiding ..........................................................................................................................................................1
1.1 Een beetje geschiedenis ...........................................................................................................................1
1.2 Rol van dierenvoeding ..............................................................................................................................1
1.2.1 Kwaliteit.............................................................................................................................................1
1.2.2 Ongewenste stoffen ..........................................................................................................................1
1.2.3 Kostprijs .............................................................................................................................................2
1.2.4 Behoeften van het dier......................................................................................................................2
1.3 Mijn rol in dierenvoeding .........................................................................................................................3
2. Chemische samenstelling en analyse van voedermiddelen ...........................................................................3
2.1 Droge stof versus verse stof .....................................................................................................................3
2.2 De Weende analyse ..................................................................................................................................4
2.2.1 Vocht .................................................................................................................................................4
2.2.2 Ruwe as .............................................................................................................................................4
2.2.3 Ruw vetgehalte..................................................................................................................................5
2.2.4 Ruw eiwitgehalte ...............................................................................................................................5
2.2.5 Ruwe celstof versus overige koolhydraten .......................................................................................5
2.3 De Van Soest Analyse ...............................................................................................................................5
2.4 Voeders vergelijken ..................................................................................................................................7
3. Comparatieve verteringsfysiologie.................................................................................................................7
3.1 Classificatie ...............................................................................................................................................7
3.1.1 Classificatie via voederstrategie ........................................................................................................7
3.1.2 Classificatie via spijsverteringsfysiologie ...........................................................................................7
5.1.2.1 Auto-enzymatische spijsvertering ..............................................................................................8
3.1.2.2 Allo-enzymatische spijsvertering................................................................................................9
3.2 Spijsvertering in een notendop ..............................................................................................................10
3.2.1 Mondholte .......................................................................................................................................10
3.2.2 Maag ................................................................................................................................................10
3.2.2.1 Hoofdfuncties voormagen........................................................................................................11
3.2.3 Dunne darm .....................................................................................................................................11
3.2.4 Pancreas (alvleesklier) .....................................................................................................................11
3.2.5 Dikke darm ......................................................................................................................................11
4. Energie en verteerbaarheid..........................................................................................................................11
4.1 Energievorm ...........................................................................................................................................12
4.2 Energie bepalen ......................................................................................................................................12
, 4.3 Energiesystemen namen ........................................................................................................................12
4.4 Verteerbare nutriënten ..........................................................................................................................13
5. Vertering van koolhydraten .........................................................................................................................13
5.1 Soorten koolhydraten.............................................................................................................................13
5.1.1 Monosachariden..............................................................................................................................13
5.1.1 Disachariden ....................................................................................................................................13
5.1.2 Polysachariden ................................................................................................................................13
5.1.2.1 Structurele polysachariden ......................................................................................................13
5.1.2.2 Niet-structurele polysachariden...............................................................................................14
5.2 Eigenschappen van de belangrijkste koolhydraten................................................................................14
5.2.1 Monosachariden..............................................................................................................................14
5.2.1.1 De hexosen ...............................................................................................................................14
5.2.1.2 De pentosen .............................................................................................................................14
5.2.1.3 De overige monosachariden ....................................................................................................14
5.2.2 Disachariden ....................................................................................................................................15
5.2.2.1 Sucrose .....................................................................................................................................15
5.2.2.2 Lactose......................................................................................................................................15
5.2.2.3 Maltose .....................................................................................................................................15
5.2.3 Polysachariden ................................................................................................................................15
5.2.3.1 Niet-structurele polysachariden...............................................................................................15
5.2.3.2 Structurele polysachariden ......................................................................................................17
5.3 Voedingswaarde en de verteerbaarheid van koolhydraten...................................................................19
5.4 Resorptie en metabolisme van de koolhydraten ...................................................................................19
5.4.1 Glycolyse, glycogenese, glycogenolyse en gluconeogenese ...........................................................19
5.4.2 De omzetting van suiker in vet ........................................................................................................19
6. Vertering van eiwitten..................................................................................................................................20
6.1 Functie van eiwitten ...............................................................................................................................20
6.2 Opbouw van eiwitten .............................................................................................................................20
6.3 Essentiel vs. niet essentiële aminozuren................................................................................................21
6.4 Limiterend aminozuur ............................................................................................................................22
6.5 Biologische waarde van een eiwit ..........................................................................................................22
6.6 Ideale aminozuurprofiel .........................................................................................................................22
6.7 Eiwitaanbod vs. eiwitbehoefte ...............................................................................................................23
6.8 Vertering van eiwitten............................................................................................................................23
6.8.1 Eiwitvertering bij eenvoudige niet-herkauwers ..............................................................................23
6.8.1.1 Rennine.....................................................................................................................................23
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, 6.8.2 Eiwitvertering bij herkauwers .........................................................................................................24
6.8.3 Eiwitvertering bij niet-herkauwende herbivoren ............................................................................24
6.8.3.1 Hindgut fermenters ..................................................................................................................24
7. Mineralen .....................................................................................................................................................24
7.1 Macro-elementen...................................................................................................................................25
7.1.1 Calcium ............................................................................................................................................25
7.1.2 Fosfor ...............................................................................................................................................25
7.1.2.1 Calcium-fosfor verhouding .......................................................................................................26
7.1.3 Magnesium ......................................................................................................................................26
7.1.4 Natrium, kalium en chloor...............................................................................................................27
7.1.5 Zwavel..............................................................................................................................................27
7.2 Micro-elementen....................................................................................................................................27
7.2.1 IJzer ..................................................................................................................................................27
7.2.2 Koper ...............................................................................................................................................28
7.2.3 Kobalt ..............................................................................................................................................28
7.2.4 Zink ..................................................................................................................................................28
7.2.5 Selenium ..........................................................................................................................................28
7.2.6 Jodium .............................................................................................................................................29
7.2.7 Mangaan..........................................................................................................................................29
7.2.8 Molybdeen ......................................................................................................................................29
7.2.9 Fluor.................................................................................................................................................29
8. Vitaminen .....................................................................................................................................................29
8.1 Indeling ...................................................................................................................................................29
8.2 Voorziening en behoefte ........................................................................................................................30
8.3 Vetoplosbare vitaminen .........................................................................................................................30
8.3.1 Vitamine A (retinol) .........................................................................................................................30
8.3.1.1 Behoeften .................................................................................................................................30
8.3.1.2 Bronnen van vitamine A ...........................................................................................................30
8.3.1.3 Hypovitaminose A ....................................................................................................................30
8.3.1.4 Hypervitaminose A ...................................................................................................................30
8.3.1.5 Voortplanting ...........................................................................................................................31
8.3.1.6 Immuniteit ................................................................................................................................31
8.3.2 Vitamine D (cholecalciferol) ............................................................................................................31
8.3.2.1 Bronnen van vitamine D ...........................................................................................................31
8.3.2.2 Calcificatie ................................................................................................................................31
8.3.2.3 Hypovitaminose D ....................................................................................................................32
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, 8.3.3 Vitamine E (α-tocoferol) ..................................................................................................................32
8.3.3.1 Tekort aan vitamine E...............................................................................................................32
8.3.3.2 Voorkomen van vitamine E ......................................................................................................32
8.3.4 Vitamine K (fylloquinone) ................................................................................................................32
8.3.4.1 Behoeften en voorkomen ........................................................................................................32
8.3.4.2 Hypovitaminose K.....................................................................................................................33
8.4 Wateroplosbare vitaminen ....................................................................................................................33
8.4.1 Vitamine B complex .........................................................................................................................33
8.4.1.1 Vitamine B1 ..............................................................................................................................33
8.4.1.2 Vitamine B9 ..............................................................................................................................33
8.4.1.3 Vitamine B12 ............................................................................................................................33
8.4.2 Vitamine C (ascorbinezuur) .............................................................................................................33
8.4.2.1 Hypovitaminose C.....................................................................................................................34
8.5 Samenvattend ........................................................................................................................................34
9. Additieven ....................................................................................................................................................34
9.1 Functie ....................................................................................................................................................35
9.2 Indeling ...................................................................................................................................................35
9.2.1 Zoötechnische toevoegingsmiddelen..............................................................................................36
9.2.1.1 Antibiotica als additief..............................................................................................................36
9.2.1.2 Zuren als additief ......................................................................................................................36
9.2.1.3 Enzymen als additief.................................................................................................................37
9.2.1.4 Darmflorastabilisatoren als additief .........................................................................................37
9.2.2 Nutritionele toevoegingsmiddelen .................................................................................................38
9.2.3 Sensoriële toevoegingsmiddelen ....................................................................................................38
9.2.4 Technologische toevoegingsmiddelen ............................................................................................38
10. Vetten .........................................................................................................................................................38
10.1 Van waar komen vetten? .....................................................................................................................38
10.1.1 Plantenvetten ................................................................................................................................38
10.1.2 Dierlijke vetten ..............................................................................................................................38
10.2 Wat zijn vetten (lipiden)? .....................................................................................................................39
10.3 Indeling .................................................................................................................................................39
10.3.1 Transvetten ...................................................................................................................................40
10.3.1.1 Van nature in producten ........................................................................................................40
10.3.1.2 Industrieel geproduceerd .......................................................................................................40
10.4 Nut van vetten ......................................................................................................................................40
10.5 Verschillende ketens ............................................................................................................................41
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