NAME: ARKHAM K.

PHARI
COURSE & YEAR: 3 BSA - CS
SUBJECT: ANIMAL NUTRITION AND FEEDING

TERMINOLOGIES:
Common terms used in Animal Nutrition and Feeding

1. Adequate – That which is needed to accomplish the intended purpose in

keeping with a good public (human and animal) health practice.

2. Affiliate – Any facility that controls, is controlled by, or is under common

control with another facility.

3. Amino acids – A class of nitrogen-containing molecules that are the building

blocks from which protein is made in the body.

4. Ammoniated – Combined or impregnated with ammonia or ammonium

compounds.

5. Animal food – Food for animals other than man and includes pet food,
animal feed, and raw materials and ingredients.
6. Anthelminic – Drug used to control infections of multi-celled parasitic
worms (examples of helminthes: flukes, tapeworms, roundworms), commonly
known as a wormer.

7. Antibiotic – A class of drug usually produced by living organisms (molds,

bacteria or green plants) that can inhibit or kill undesirable bacteria (e.g.,
penicillin).

8. Blended – [two or more feed ingredients] Combined; blending does not

imply a uniformity of dispersion.

9. Bran – Coarse outer grain coating, separated during processing.

10. Browse – Small stems, twigs, leaves and/or fruits and flowers of shrubs,
woody vines and trees.

11. Buffer – A substance used in livestock rations to help resist changes in the
acidity of the digestive tract (e.g., sodium bicarbonate, bentonite).

12. Byproduct – Feed ingredients produced as a result of industrial

manufacturing, plant or animal processing (e.g., distillers’ grains, beet pulp, fish
meal).

13. Cake – Residue remaining after pressing seeds, meat or fish to remove oil,
fat or other liquid.

14. Carbohydrate – Energy-providing substrate, including starches, sugars,

cellulose and hemicellulose. All carbohydrates contain carbon, hydrogen and
oxygen, and are usually divided into two fractions: structural (fiber from plant
cell wall) and non-structural (sugars and starches from plant cell contents).

15. Carrier – An edible material to which ingredients are added, facilitating

uniform distribution of the ingredients into a feed mixture.

16. Cellulose – A fibrous carbohydrate that is the chief part of plant cell walls.

17. Chaff – Husks or other seed coverings and other plant parts separated from
seed during harvest or processing.

18. Condensed – Reduced to a denser form by removing moisture.

19. Cracked – [particle size] Reduced by a combined breaking and crushing

action.

20. Crimped – [feed] Rolled using grooved rollers.

21. Crumbles – Pelleted feed that has been broken into smaller granular pieces.

22. Cubes – Long or coarsely cut hay compressed into high-density cubes to
facilitate transporta.

3. Dehulled – [grains, fruit or nuts] Free of seed coats or outer shells.

24. Dehydrated – Dried by removing moisture.

25. Digestion – The process of mechanical, chemical and enzymatic breakdown
of consumed feeds into smaller components for absorption in the intestine of the
animal.

26. Drug – Substance of synthetic, mineral, plant or animal origin used for pain
relief or cure of disease and not as a nutrient.

27. Emulsifier – A substance added to products to enable fat or oil to remain in

liquid suspension; it is commonly added to milk replacers to prevent fat from
separating.

28. Endosperm – Starchy portion of seed.

29. Ensiled – [plant materials] Preserved by anaerobic fermentation and

typically stored in a bag, bunker or upright silo.

30. Enzyme – A complex protein produced by living cells that speeds up

chemical reactions without being changed or destroyed itself. Enzymes are
added to animal feeds to supplement low enzyme production or to improve
utilization of poorer quality feeds.

31. Extruded – [feed] Forced through narrow openings under pressure.

32. Facility – A domestic facility or a foreign facility that is required to register

with the Food and Drug Administration based on manufacturing and/or
conducting substantial transformation of a food or feed that is marketed in the
United States.

33. Fiber – See Structural carbohydrate.

34. Fines – Any materials that pass through a screen whose openings are
immediately smaller than the specified minimum particle size.

35. Food – Food as defined in section 201(f) of the Federal Food, Drug, and
Cosmetic and includes raw materials and ingredients.

36. Forage – Plants or plant parts fed to, or grazed by, domestic animals.
Forage may be fresh, dry or ensiled (e.g., pasture, green chop, hay, haylage).

37. Germ – The seed embryo.

38. Gluten – Tough nitrogen containing substance remaining after the flour is
washed free of starch.

39. Grain – Seed from cereal plant (e.g., oats, corn, wheat).

40. Groats – Cereal seeds with hulls removed.

41. Hazard – Any biological, chemical (including radiological), or physical

agent that has the potential to cause illness or injury in humans or animals.

42. Iodized – Treated with iodine or iodide.

43. Ionophore – A carboxylic polyether antibiotic that affects ion transport

across cell membranes, inhibits the growth of some gram-positive bacteria and
promotes animal growth. Depending on the level fed, an ionophore may also act
as a coccidiostat.
44. Kilo – A prefix used in the metric system of measurement to represent 1,000
(e.g., 1 kilogram (kg) = 1,000 grams, 1 kilojoule (KJ) = 1,000 joules)

45. Lignin – A complex polymer bound to cellulose that strengthens plant cell
walls but is indigestible to animals.

46. Lipids – Substances found in plant and animal tissues that are insoluble in
water, but soluble in benzene or ether; includes glycolipids, phosphoglycerides,
fats, oils, waxes and steroids.

47. Lysine – An essential amino acid for protein synthesis. It is the first limiting
amino acid in corn-soybean-based swine diets. Can be added in a synthetic form
to diets.

48. Methionine – A sulfur-containing essential amino acid for protein

synthesis; a limiting amino acid in many ruminant diets. Protected-methionine
means resistant to rumen digestion.

49. Micronized – [feed] Subjected to dry heat by microwaves emitted from

infrared burners, followed by rolling.

50. Microorganisms – Yeasts, molds, bacteria, viruses, protozoa, and

microscopic parasites and includes species that are pathogens. The term
‘‘undesirable microorganisms’’ includes those microorganisms that are
pathogens, that subject animal food to decomposition, that indicate that animal
food is contaminated with filth, or that otherwise may cause animal food to be
adulterated.
51. Minerals – Inorganic feed elements essential for life.

52. Monitor – To conduct a planned sequence of observations or measurements

to assess whether control measures are operating as intended.

53. Niacin – A water-soluble B vitamin involved in the metabolism of

carbohydrates, lipids and proteins. It is essential in monogastric diets but not for
ruminants and non-ruminant herbivores. Niacin has a beneficial role in
controlling energy use and ketosis in dairy cattle, especially in early lactation.

54. Organic matter – Total weight of the feed minus the mineral content.

55. Pathogen – A microorganism of public (human or animal) health

significance.

56. Plant – The building or structure, or parts thereof, used for or in connection
with the manufacturing, processing, packing, or holding of animal food.

57. Qualified individual – A person who has the education, training, or

experience (or a combination thereof) necessary to manufacture, process, pack,
or hold safe animal food as appropriate to the individual’s assigned duties. A
qualified individual may be, but is not required to be, an employee of the
establishment.

58. Ration – The 24-hour feed allowance for an individual animal.

59. Sanitize – To adequately treat cleaned surfaces by a process that is effective
in destroying vegetative cells of pathogens, and in substantially reducing
numbers of other undesirable microorganisms, but without adversely affecting
the product or its safety for animals or humans.

60. Scratch – Whole, cracked or coarsely cut grain.

61. Screenings – Small, imperfect kernels, broken grains, hulls, weed seeds and
other foreign material obtained from the cleaning of grain.

62. Silage – Feed preserved by an anaerobic fermentation process (e.g., corn

silage, haylage, high moisture corn).

63. Starch – A carbohydrate that is a polymer of glucose. Mixture of amylose

and amylopectin; represents a store of energy for plants.

64. Subsidiary – Any company which is owned or controlled directly or

indirectly by another company.

65. Supplement – Feed or feed mixtures used to improve the nutritional value
of basal feeds. A supplement is rich in one or more of protein, energy, vitamins,
minerals or antibiotics, and is combined with other feeds to produce a more
complete feed. Often used interchangeably with concentrate.

66. Supplier – The establishment that manufactures/processes the animal food,

raises the animal, or grows the food that is provided to a receiving facility
without further manufacturing/ processing by another establishment, except for
further manufacturing/ processing that consists solely of the addition of labeling
or similar activity of a de minimis nature.
67. Textured – [ration] Containing fine materials in a pelleted form, mixed with
coarser ingredients.

68. Toxicity – The extent to which a substance is poisonous to animals.

69. Unavailable protein – See Heat-damaged protein.

70. Unexposed packaged animal food – Packaged animal food that is not
exposed to the environment.

71. Unsaturated fat – Any fat that is not completely hydrogenated. Unsaturated
fats are liquid at room temperature (e.g., corn oil, vegetable oil).

72. Validation – Obtaining and evaluating scientific and technical evidence that
a control measure, combination of control measures, or the food safety plan as a
whole, when properly implemented, is capable of effectively controlling the
identified hazards.

73. Wafers – Fibrous materials compressed into a form having a cross-section

measurement greater than its length. Exact dimensions and bulk density of
wafered feeds will vary according to the processing equipment used.

74. Wet chemistry – Laboratory methods used to determine nutrient content of

feeds directly by chemical means.
75. Yeast – Single-cell fungi that improves feed digestion by stimulating
microbial activity and stabilizing digestive tract pH. Products packaged as
“yeast” consist of cells only; “yeast culture” includes live yeast cells plus
growth media.