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
2
, 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
3
, 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
4
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
2
, 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
3
, 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
4
