Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

Barili Campus
Barili, Cebu, Philippines

Exercise No. 1

THE EXTERNAL ANATOMY AND BODY MEASUREMENTS

OF FARM ANIMALS

Name: _Eden F. Nemeño______________ Date: _______________

Program: _BSABE - 1_________________ Score: _______________

Introduction

To successfully raise animals, it is important to first understand their

structure. This includes studying their anatomy and physiology, which help us
learn how their bodies work. The outside parts of an animal show how it looks
and can reveal useful information. Knowing about external anatomy is key for
running effective animal production systems.

Understanding these outer parts is also essential for studying animal

science further. People can use this knowledge to tell the sex, breed, class, type,
or species of an animal. It helps in making decisions about selecting, judging,
and culling animals, as well as buying and selling them. Additionally, it can
help determine whether an animal is healthy or not.

Materials

Calculator
Tape measure
Live animals

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Familiarize with the different terms that refers to the specific external parts of the
animal’s body.

2. Examine different external parts of the animal’s body

3. Demonstrate the concept in estimating the live weight of some livestock

Procedure

Students will be guided to the different animal projects of the Department of Animal
Science and do the following:

A. External Anatomy

 Locate and identify the different external parts of the body in live animals.
 Note the similarities and/ or differences between species, breeds, sex and age of the
different farm animals.

B. Body Weight Estimation

There are two methods of body weight determinations of pigs and cattle that will
be carried out.

For Pigs

Body Measurement. Using a tape measure, take the heart girth (cm) and body length
(cm) of the pig. Based on the data obtained, get the estimated body weights (kg) of the
pig using the following formulas:

Tropics:

1) W = 207 - 4.7922 X + 0.033963 X2

Where: W = Live weight estimate (kg)

X = heart girth (cm)

2) W = 8.5 - 0.6706 L + 0.0117 L2

Where: W = Live weight estimate (kg)

L = body length (cm)

Note: Heart girth = circumference of the body at the chest immediately

behind the point of the elbow.

Body Length = measured along the arc of the back from the poll
(point midway between the ears) to the base of the
tail.
 For Temperate:
3) W = X2 x L
400

Where: W = Live weight (lbs)

L = Body length (in)
X = Heart girth (in)

Weighing Scale. With the use of a weighing scale, weigh the actual body weight (kg)
of the pig assigned to your group.

For large animal

Body Measurement. Take measurement (cm) of heartgirth. Compute for the

estimated weight in kg using the Linear Regression Formula:

For Carabao:

W = 4.70 X - 466

W = estimated weight in kg
X = heart girth in cm

For Cattle:

Native: W= 6.3141X - 706.35

Pure breed: W= 4.726 X- 428.369

Where: W = Live weight estimate (kg)

X = heart girth (cm)

Weighing Scale. With the use of a weighing scale, weigh the actual body weight (kg) of
the cattle assigned to your group.

Questions to answer
 1. In establishing a herd and in selecting and judging, what primary differences exist
in swine as compared to beef cattle and sheep?

2. State the major differences between mature male and female of the following
animals based on their external anatomy.

a. Chicken

b. Pig

c. Cattle

d. Goat

e. Sheep

f. Ducks

g. Turkey

3. Label the external parts of farm animals.

EXTERNAL BODY PARTS OF CATTLE (Bovine)

EXTERNAL BODY PARTS OF DAIRY CATTLE (Bovine)
EXTERNAL BODY PARTS OF HORSE (Equine)
EXTERNAL BODY PARTS OF PIG (Porcine)
EXTERNAL BODY PARTS OF GOAT (Caprine)
EXTERNAL BODY PARTS OF POULTRY SPECIES (Gallinaceous)
EXTERNAL BODY PARTS OF TURKEY
EXTERNAL BODY PARTS OF SHEEP (Ovine)

Reference:
BANTUGAN, S.C. 1995. Principles of Animal Science Study Guide. DASVM, ViSCA,
Baybay, Leyte.

CARD, L.E. 1972. Poultry Production. Philadelphia

FRANDSON, R.D. 1986. Anatomy and Physiology of Farm Animals. Philadelphia.

BATTAGLIA et al. 1981. Handbook for Livestock Production Management Techniques.

USA.
FRANDSON et al. Anatomy and Physiology of Farm Animals, 7th Edition.

Other Animal Science/ Husbandry books

Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines
 Introduction to Animal Science

Laboratory Exercise No. 2

VITAL SIGNS: PULSE, RESPIRATION, AND BODY

TEMPERATURE OF FARM ANIMALS

Introduction

Knowledge on the pulse rate, respiration rate, and body temperature (PRT) and the
methods of measuring them, are vital especially in determining the health status of an animal.
Any changes from normal in one or more of these vital signs is a result of the body’s
response to an infection, and often to non-infectious problems. Thus, by noting these changes
along with other symptoms is functionally essential because the problem can be identified
early and appropriate treatment can be started to prevent severe losses.

Objectives

1. Institute working knowledge of the methods in determining the PRT’s of the

different farm animals.

2. Master the normal PRT ranges of farm animals.

Materials

Live animals
Rectal thermometer
Stop watch or wristwatch with “second” hand
Stethoscope
Methods

1. Pulse rate determination (by hand or by the use of a stethoscope)

Goat/ Sheep. Locate and feel the expansion of the coccygeal artery at the anterior border
of the pubis. Count and record the pulse rate for 1 minute. Get two readings and compute
for the average.

Pig. Measure the heart beat of the pig by ausculation, that is, by using a stethoscope held
in place at the chest area. Count and record the heartbeat for 1 minute. Get two readings
and compute for the average.

Chicken. Locate and feel the expansion of a wing vein for the chicken. Count and record
the pulse rate for 1 minute. Get two readings and compute for the average.
2. Respiration rate determination. Without disturbing the animal, count and record the rising
of the hind flank for 1 minute. Get two readings and compute for the average.

3. Body temperature determination. Shake vigorously the thermometer to lower the mercury
level. Carefully insert the thermometer into the rectum for a period of about two minutes.
Make sure that the bulb is completely inside. . Get two readings and compute for the
average.

4. Record your results in the table below:

Species Pulse Respiration Rectal

Rate Rate Temperature

Sheep

Goat

Pig

Chicken
Questions to answer:

1. What are the factors affecting the pulse rate, respiration rate, and body temperature of
farm animals?

2. What are the organs/parts of respiratory system? What is the role of respiration in
thermo-regulation of farm animals?

3. Why is pulse rate faster in small and young animals compared to that in large and
older animals?

4. Fill up the table by writing the normal average ranges of PRT’s in different farm
animals.

Species Pulse Rate Respiration Rate Temperature

Carabao
Cattle
Chicken
Duck
Geese
Goat
Pig
Rabbit
Sheep
Turkey

Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY
 Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 3
THE SKELETAL SYSTEM

Introduction

The skeleton gives the framework of the animal body. It consists of bones, which
function to provide protection, to give rigidity and form to the body, to act as levers and storage
of minerals, and to provide a site for blood formation especially on the marrow cavity.

Understanding the skeletal system and its functions will guide us how to manage and
properly assist farm animals. Hence, this exercise should be conducted.

Materials

Mounted skeletal system

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Describe the differences in the skeletal system of poultry, pigs and that of
ruminant animals.

2. Distinguish the specific bones in the axial and appendicular skeleton.

3. Classify bones and identify its functions.

Procedure
1. Short discussion on the overview of the skeletal system of various animal
species will be conducted.

2. Observation and identification of the parts of the skeletal system of various animal
species using preserved specimens in the anatomy laboratory.

Questions to Answer:
 1. What are splanchnic bones? In what species are they located?
Answer:

2. Describe and draw the skeletal system of poultry, swine, cattle, goat and
sheep.
Answer:

3. Give the vertebral formula of chicken, swine, cattle, goat, horse, and sheep.
Answer:

4. What is medullary bone in chicken? Where can you find or locate this bone?
What are its functions?
Answer:

Reference:

BANTUGAN, S.C. 1995. Principles of Animal Science Study Guide. DASVM, ViSCA,
Baybay, Leyte.

CARD, L.E. 1972. Poultry Production. Philadelphia

FRANDSON, R.D. 1986. Anatomy and Physiology of Farm Animals. Philadelphia.

BATTAGLIA et al. 1981. Handbook for Livestock Production Management Techniques.

USA.

FRANDSON et al. Anatomy and Physiology of Farm Animals, 7th Edition.

Other Animal Science/ Husbandry books

 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 4

THE MUSCULATORY SYSTEM OF FARM ANIMALS

Introduction

The Musculatory system is made of three different types of muscular tissue, these are: 1)
striated, skeletal, or striped, 2) non-striated, unstriped or smooth, and 3) cardiac, which may be
regarded as a specialized variety of striated muscle.
Muscles are responsible for locomotion, the contraction of internal organs, and the
contraction of the heart. In these exercise students will be exposed to the superficial muscle
structure of chicken that seemingly take a broad view of the muscular system of mammal and
avian species.

Materials

Mounted/ fresh muscle of chicken

Dissecting kit

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Determine the superficial muscles of the wings (dorsal and ventral view) and
superficial muscles of the legs (lateral and medial view) of the chicken.

2. Categorize the types of muscle tissue and its function.

Procedure

1. Short discussion on the overview of the musculatory system of the chicken will
be carried out.

2. Keen examination on the labelled parts of the superficial muscles of the wings
(dorsal and ventral view) and superficial muscles of the legs (lateral and
medial view) of the chicken.
Questions to answer

1. What are the most prominent muscle systems in the body of bird?
Answer

2. Enumerate the superficial muscles of the bird that are responsible for flight,
locomotion and respiration.
Answer:

3. What are the functions of muscles?

Answer:
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 5

THE DIGESTIVE SYSTEM OF FARM ANIMALS

Introduction

The nutritional requirements of animal and their ability to utilize feedstuffs are greatly
dependent on their digestive tract anatomy and physiology. Apparently, the breakdown of
food particles to make the nutrients present available to the animal is achieved principally by
the digestive system. The digestive system dictates what types of feed the animal takes in. It
is readily noticeable, for example, that poultry, humans, and swine cannot survive on a diet of
hay, which will support a cattle, goat and sheep. Farm animals are therefore divided into
categories (ruminant and non-ruminant) relative to their respective digestive system.

A better understanding of the digestive system of different animal species helps one
determine the proper nutrition that must be employed in the actual animal production scheme.

Materials

Digestive tracts of chicken and swine

Dissecting kit

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Compare the digestive systems of poultry, pigs, and that of ruminant species.
2. Explain the functions of each major part of the digestive system of different
animal species.

Procedure

1. Give an overview of the digestion process and differentiate the simple and
compound stomach.
2. Illustrate and label the passage of feeds in ruminants and non-ruminants;
discuss the function of the digestive components as well.
3. Dissect live specimen (chicken, duck, or pig).
Questions to answer:

1. What is rumination? Describe the 4 processes involved in rumination.

Answer:

2. What are the active glands of digestion by ruminants and that of non-ruminants?
Answer:

3. Define the following terms: 1) digestion, 2) prehesion, 3) mastication, and 4)

bolus formation.
Answer:

4. Enumerate the digestive enzymes, their source/origin; the substrate they act upon,
and the end products of the digestion process.
Answer:
Reference:

BLACKY, J. and B.H BADE. 1994. The Science of Animal Industry. 6th edition. Prentice
Hall Career and Technology, Englewood Cliffs, New Jersey. 133-137 pp.

CHURCH, D.C. 1975. Digestive Physiology and Nutrition of Ruminants. 2nd edition.
Volume 1 - Digestive Physiology. O & B Books, Inc. Corvallis, Oregon, USA

ESMINGER, M.E. and R.O PARKER,. 1997. Swine Science (Animal Agriculture Series).
6th edition. Intestate Publishers, Inc. Danville, Illinois. 131-132 pp.

FRANDSON, R.D. 1986. Anatomy and physiology of Domestic Animals. 5th edition. W. B.
Saunders Co. Philadelphia. 2095 pp.

RALPH R.S. 1987. Manual of Poultry Production in the Tropics. C A B International. Great
Britain. 12-14 pp.

ROSE, S.P. 1997. Principles of Poultry Science. CAB INTERNATIONAL, London.

99-102 pp.

Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
 Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 5

THE CARDIOVASCULAR SYSTEM OF FARM ANIMALS

Introduction

The cardiovascular system consists of the heart and the vessels through which blood
flows. There are two blood circulation namely systemic and pulmonary circulations.

The importance of knowing the Cardiovascular system of farm animal will help the
students understand the mechanism and function of the heart, hence this exercise should be
conducted.

Materials

Stethoscope
Live animals
Heart specimen
Dissecting kit

Objectives

At the end of the laboratory exercise, the students will be able to

1. Identify the different parts of the heart.

2. Understand the functions of the heart
3. Explain the functions of the heart
Methodology

2. Pulse rate determination (by hand or by the use of a stethoscope)

Goat/ Sheep. Locate and feel the expansion of the coccygeal artery at the anterior border
of the pubis. Count and record the pulse rate for 1 minute. Get two readings and compute
for the average.

Pig. Measure the heart beat of the pig by auscultation, that is, by using a stethoscope held
in place at the chest area. Count and record the heartbeat for 1 minute. Get two readings
and compute for the average.
Chicken. Locate and feel the expansion of a wing vein for the chicken. Count and record
the pulse rate for 1 minute. Get two readings and compute for the average.

3. Dissect the pig’s heart and identify its part.

4. Record your results in the table below:

Species Pulse Rate

1st reading 2nd reading Average
Sheep
Goat
Pig
Chicken

Questions to answer:

1. What are the factors affecting the pulse rate of the farm animals?
Answer:

2. What are the functions of the heart?

Answer:
3. Why is pulse rate faster in small and young animals compared to that in large and
older animals?
Answer:

4. Fill up the table by writing the normal average ranges of pulse rate of different far
animals.
Species Pulse Rate
Carabao
Cattle
Chicken
Duck
Geese
Goat
Pig
Rabbit
Sheep
Turkey
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 6

THE RESPIRATORY SYSTEM OF FARM ANIMALS

Introduction

Two major functions of the respiratory system are delivering oxygen and removing
carbon dioxide (the product of cellular respiration). The processes involved with these
functions related to gases include ventilation (movement of air in and out of the lungs), gas
transport in blood, gas exchange between air and blood in the lungs, and gas exchange
between blood and cells at the level of the tissues.
Understanding the functions of the respiratory system will help students build a
foundation in properly evaluating from abnormal to normal respiration

Materials

Live animals
Stop watch
Lungs specimen

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Discuss the different parts of the respiratory system and to describe its functions
2. Discover on how to get the respiratory rate of the different farm animals.
3. Assess normal respiratory rate ranges and averages in the majority of farm
animals.

Methods

1. A short discussion on the overview of the respiratory system of farm animals.

2. Dissect lung specimen and identify its part.

3. Respiratory rate determination:

  Without disturbing the animals, count and record the rising of the hind flank
for 1 minute.
 Get 2 readings and compute for the average.

4. Record your results below.

Table 1. Respiratory rate of farm animals

Species 1st reading 2nd reading Average

Sheep
Goat
Swine
Chicken

Questions to Answer:

1. What are the factors affecting the Respiratory rate of farm animals?
Answer:
2. What are the organs/parts of respiratory system? What is the role of respiration in
thermo – regulation if farm animals?
Answer:

3. Fill-up the table by writing the normal average ranges of Respiration rate of
different farm animals.

Respiratory rate ranges of farm animals

Species Respiratory range Average

Carabao
Cattle
Chicken
Duck
Geese
Goat
Pig
Rabbit
Sheep
Turkey

Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 7
 THE REPRODUCTIVE SYSTEM OF FARM ANIMALS

Introduction

The continuity of a species is based on their capacity to reproduce. In the modern

trend of perpetuating animals whether natural and artificial breeding, success is largely
dependent on man’s expertise about reproduction of farm animals.

For that reason, understanding the anatomy of the reproductive system will equip a
person with the knowledge to decide what breeding techniques will be implemented in a
particular animal (which has implications on depositing semen into the female reproductive
tract; or semen collection).

Materials

 Specimen of the reproductive system of male and female

 Dissecting kit

Objectives

At the end of the laboratory exercise, the students will be able to:

1. Discuss the different parts of the male and female reproductive system.
2. Differentiate functions of the different parts of the reproductive system; and
3. Compare the gross anatomy of the male and female reproductive system of the
three different species of farm animals namely; chicken, pig and cattle.

Procedure

1. Differentiate the gross anatomy of the male and female reproductive system of
the chicken, pig and cattle, etc.
2. Illustrate the reproductive systems of different farm animals and discuss the
process of spermatogenesis and oogenesis.
3. Discuss the functions of the different parts of the reproductive system.
4. Familiarize the different parts of the male and female reproductive system
using the specimen (or slides) provided for the class.

Questions to Answer

1. In what part of the reproductive tract the following events take place?
a) Ovulation

b) Oogenesis
 c) Fertilization

d) Implantation

e) Spermatogenesis

2. How does the animal regulate the temperature of its scrotum during hot and cold
climatic conditions?
Answer:

3. Explain the mechanics of penis erection prior/ during mating.

Answer:

4. Give the approximate length of the various parts of the oviduct of a female
chicken including its functions and the time intervals involved in egg
formation.
Answer:

5. Fill up the following tables.

Table 1. Female Reproduction.

Onset of Age at First Length of Length of Gestatio

Species Puberty Service Estrus Cycle Estrus n Period
Mare Ave.
Range
Cow Ave.
Range
Ewe Ave.
Range
Sow Ave.
 Range
Time of Optimum Time Advisable Time to
Animal Ovulation for Service Breed after
Parturition

MARE

COW

EWE

SOW

Table 2. Reproductive phenomena in some male domestic farm animals.

Species Age at Puberty Age at Sexual Maturity Semen Volume per

Ejaculation
(month) (month)
Boar
Bull
Buck
Stallion

References:

BANTUGAN, S.C. et al. 1995. Principles of Animal Science Manual. DASVM. ViSCA

BEARDEN, J.H. and J.W.FUQUAY 2000. Applied Animal Reproduction. 5th edition.
Prentice Hall, Upper Saddle river, New Jersey

ETCHES,R.J. 1996. Reproduction in Poultry. CAB INTERNATIONAL. Wallingford,

UK. P.167-220

FRANDSON, R.D. 1986. Anatomy and Physiology of Farm Animals . Philadelphia

GERONA, G.R. 1996. Breeding Farm Animals Manual (AS 151) DASVM. ViSCA
 NALBANDOV, A.V. and W.H FREEMAN. 1975. Reproductive Physiology of
Mammals and Birds. San Francisco. USA

RALPH R.S. 1987. Manual of Poultry Production in the Tropics. CAB International.
Great Britain. 12-14 pp.

ROSE, S.P. 1997. Principles of Poultry Science. CAB INTERNATIONAL, London.

P. 99-102
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 8

JUDGING AND BODY SCORING OF BREEDING STOCKS

Introduction

Farm animals mainly raised for production of meat, milk, eggs, fur, leather, or draft
power. In current livestock and poultry production particularly smallholder farming systems,
selection is undefined, it is still based on native (animals that evolved in the country),
indigenous stocks which are often nondescript mongrels with low performance potential.
Consequently, profitability and the productivity is sacrificed due to poor selection
process. Therefor the need to properly assess the type of animal for a specific purpose is
imperative. Knowledge on how to properly judge the external characteristic of animals based
on the standard body scoring is essential

Materials

Live animals and instructional modules

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Understand the importance of body scoring

2. Carry out the correct methods judging of animal’s external characteristics

Methods

1. Selection for breeding stocks

a. Selection for breeding pigs

In selecting breeding pigs, the use of a scorecard is necessary because the description
of the desirable trait of the animal is well defined.
Physical Bases of Selection (SCORECARD)

POINTS GILT BOAR

1. Mammary development at least 6 pairs, equally spaced -

(15 pts) teats; no blind/inverted teats

2. Development of:
Ham/Loin - broad - narrow
Shoulder - narrow - broad
Face/Jowl - moderately fat - moderately fat
(15 pts) + 7.5 pts for boar

3. Feet, legs, pasterns - well-placed, strong - well-placed,

strong
and
testicles - - slightly equal in
size
(15 pts) + 7.5 for boar

4. Mothering ability - Higher milk secretion -

(15 pts for gilt only) capacity

5. Length of body - long - long

(10 points)

6. Width and depth of body - uniform width and depth of the body front to rear
(10 pts)

7. Size (10 pts) - biggest animal within the litter

8. Heritable diseases - Vigorous and hardy from a healthy litter

and abnormalities
(10 pts)

Questions to Answer:

1. Why is it important to consider genetic potential of the animal in doing actual animal
production?
Answer:
 2. Under what circumstances would you use the different breeding schemes?
Answer:

3. Why it is important to refer a scorecard in actual selection of potential breeder?

Answer:

4. Give some modern technologies used as genetic tools in breeding farm animals.
Answer:

5. Plan a breeding program (either poultry or livestock) using the different crossbreeding
schemes.

Reference:

ARGAÑOSA, V.G. 1989. A Primer on Pork Production. UPCA at Los Baños Laguna,
Philippines.

BONDOC, O.L. 1998. Biodiversity of Livestock and Poultry Genetic Resources in the
Philippines. Los Baños Laguna, Philippines. ISBN 971-20-0455-4

ESMINGER, M.E and R.O PARKER. 1997. Swine Science(Animal Agriculture Series) 6th
Edition. Interstate Publisher, INC. Danville, Illinois.

BEARDEN, J.H. and J.W FUQUAY. 2000. Applied Animal Reproduction. 5th edition.
Prentice Hall, Upper Saddle river, New Jersey

Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

 Exercise No. 9

IDENTIFICATION AND CLASSIFICATION OF FEED RESOURCES

Introduction

Feeds generally consitute the majority in animal farming costs. Feed milling
operation, both commercial and farm use, deals with the purchase of various feed ingredients
needed in feed formulation. People involved in the purchase and procurement of feed
ingredients require good knowledge of feed ingredient identification, classification, and
description for an effective quality control program. Hence, knowledge on feeds and feedstuff
as to when and how to use them for different species and classes of farm animals is important
for those engaged in livestock and poultry production.

Materials

Roughages:
Napier grass
Para grass
Guinea grass
Star grass
Centrosema
Kakawate
Ipil-ipil
Rice Straw

Concentrates:
Corn meal Monocalcium phospate
Fish meal Dicalcium phosphate
Soybean meal Limestone
Copra meal
Rice bran
Meat and bone meal
Cassava chips Molasses

Objectives

At the end of the laboratory exercise, the students will be able to;

1. Identify and classify common feedstuff common in the locality/ campus.

2. To categorized feeds based on their nutrient composition.

Methods

1. Collect roughages available at the DAFS - Animal Projects. Use the illustrations
provided in this material as guide for identification. Collect some feed
 ingredients and supplements at LSU pilot feed mill. Take note on the physical
characteristics of the different feedstuffs.
2. Using the following table, classify feeds based on their nutrient composition
by checking the corresponding columns:

Nutrient Composition
Feedstuff Energy Source Protein Source

Roughage

Concentrate

Feed Supplements & Nutrient Composition

Additives Nutritive Non-Nutritive

Mineral Supplement

Vitamin Supplement

Additives

Reference:

CHEEKE, PETER R. 1991. Applied Animal Nutrition. McMilllan Publishing Company,

New York.

DOUGLAS KENEALY, G. M. 1991. Introductory Animal Science: Laboratory Manual.

Paladin House, Lake Geneva, Wisconsin, USA.

PHILSAN. 2003. FEED Reference Standards. 3rd Edition. Philippines.

 Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

Barili Campus
Barili, Cebu, Philippines

Introduction to Animal Science

Exercise No. 10
METHODS OF FEED EVALUATION AND QUALITY CONTROL

Introduction

Feed evaluation is a vital factor that assures quality control of feeds. It basically
weighs up the utilization efficiency of feedstuffs in animal feeding which necessitates
knowledge of their nutrient composition, the digestibility of nutrients they contain
(bioavailability), their ability to provide energy, the presence of inhibitors or toxins, and the
need for processing to improve palatability or nutrient availability.

The first consideration in feed quality control is the quality of feed ingredients or raw
materials. Inferior quality materials results in inferior quality mixed feeds and a feed
manufacturer who does not maintain the quality of his products may easily lose costumers.

Physical examination of both feed ingredients and mixed feeds is the quickest, easiest
and effective tool for quality control while chemical and microbiological assays are used to
verify and ensure quality feeds.

Objectives

1. To have knowledge on the different methods of feed evaluation

2. To evaluate quality of feed based on its ocular and stereo-microscopic characteristics
3. To familiarize the students with some common adulterants.

Materials

Stereomicroscope petri dish

Illuminator referenced feed ingredients / adulterants

Methods

1. Examine the feed and adulterant samples using the naked-eye and under the
stereomicroscope. Take note of the physical structure.

Table 1. Feed Microscopy Table

 Feed Ingredients Description Color Odor Texture
a. Protein Sources

b. Energy Sources

c. Mineral supplement

d. Adulterants

2. Search for laws that govern the quality control operations and describe their function
and coverage.