PNS0230 Ruminant Nutrition-Digestion and Forage Chemistry, 7.0 Credits
Subjects Animal Science
No Level Indicated
Pass / Failed
The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.
Admitted to a postgraduate program in animal science or biology, or to a residency
program in veterinary science. Minimum requirement is an MSc level in animal nutrition or strong background in related biological sciences.
After completing the course, the student shall be able to:
1) Provide broad yet mechanistic interpretation of ruminant nutrition, digestion, forage chemistry and evaluation.
2) Use mechanistic models to quantify nutrient supply in the digestive tract of ruminants.
3) Integrate knowledge on diet composition, digestion and rumen microbiome.
4) Summarize and compare different techniques available for measuring greenhouse gas emissions and energy balance in ruminants.
5) Explain the basics of energy metabolism and feed efficiency in dairy cows.
The course will include a combination of short lectures, small-scale laboratory exercises (in vitro gas production technique), discussion of literature, and student-led presentations – all designed to foster close interaction among students and instructors.
The outline of the course is as below:
1. Evolution, feeding strategies and plant-animal interactions
2. Forage chemistry
3. Forage evaluation methods
4. Rumen function and microbiology
5. Digesta passage kinetics
6. Digestion of carbohydrates
7. Energy balance in ruminanats
8. Methodologies measuring methane production in ruminanats
Depending on the pandemic situation and in addition to lectures, paper discussions, in vitro exercise with calculations and modelling will be included. Calculation exercises like passage kinetics, rumen fermentation stoichiometry will also be given.
The total study time will be as below: 1 week of 5 full days teaching by distance that will equal to 1.5 credits, 1 week of physical attending the course in Umeå which requires 7 days that equals to 2 credits, 1 credit will be assigned to the exercises students will undergo during the whole 2 week course, 1.5 credit will be for the 1 week time students will have to finalize their examination, and 1 credit will be assigned for the preparation for the course (students will be required to read papers
that will be given to them 2-3 weeks prior to the course start). The papers they read will be used for presentations and group activities during the course as well.
The total course credit will then be: 1.5 + 2 + 1 + 1.5 + 1 = 7 credits
Note: The first week lecturer will be arranged to be given in Umeå, NJV in a room that is capable of video conference so that the presentations will be given online via Zoom as well to students not able to travel the first week.
Formats and requirements for examination
Students will be evaluated based on their group activity work during the course and
the final decision on pass/fail will be given based on their written exam that will be given to students at the end of the course. They will have 2 weeks to complete the written exam after the course is finished that will also be counted as credit gain.
Students will be provided with additional papers relevant to the course content to be prepared before the start of the course that will be counted for credit gain. The course
will be organized in 2 blocks. One week of full day teaching by distance (5 days) and the other week attending physically in Umeå (7 days, compulsory) that will mainly be practical exercises and presentation of additional papers by students. Some practical exercises are as below:
1. Mathematical exercises, e.g. computing rumen fermentation balance, digestibility, kinetic parameters.
2. Modelling demonstrations/exercises.
3. Paper presentation.
Department of Agricultural Research for Northern Sweden