Animal Feed Science Course
Master the full scope of animal feed science, from nutrient metabolism and ingredient evaluation to ration formulation and feed safety compliance. This course gives livestock and poultry professionals the technical foundation to make smarter feeding decisions that improve animal performance and reduce costs. Whether you work in feed manufacturing, farm management, or nutritional consulting, you will gain practical, job-ready skills from day one.
What you will learn:
You will learn how to classify nutrients, understand their metabolic roles, and apply energy systems to real ration planning. The course covers major feed ingredients, their nutritional profiles, and how processing methods affect their value. You will develop hands-on skills in proximate analysis, detergent fibre testing, and NIRS interpretation. Ration formulation for ruminants, swine, poultry, and dairy cattle is covered using both manual methods and professional software. You will also evaluate feed additives, manage mycotoxin risks, and build quality assurance programmes grounded in HACCP principles. Applied feeding programmes for each major species tie all concepts together with measurable performance outcomes.
How you study in practice Animal Feed Science Course
How you practise Animal Feed Science Course
For companies looking to train their teams
With Elevify for businesses, the course includes exercises and examples tailored to your company and its specific needs.
Course content
8 Chapters • 39 LessonsDuration between 4 and 360 hours (you decide)
Chapter 1HideHide detailsSee detailsFoundations of Animal Nutrition
Foundations of Animal Nutrition
Lesson 1 • Digestion and Absorption Basics
Explains mechanical and chemical digestion processes across species. Links gut anatomy to nutrient uptake efficiency.
Lesson 2 • Nutrient Requirements by Life Stage
Defines maintenance, growth, reproduction, and lactation requirements. Connects physiological state to feeding strategy.
Lesson 3 • Energy Concepts in Animal Feeding
Introduces gross, digestible, metabolizable, and net energy systems. Learners apply energy partitioning to basic ration planning.
Lesson 4 • Nutrients and Their Classification
Covers the six nutrient classes and their chemical nature. Provides the taxonomic framework used throughout the course.
Chapter 2HideHide detailsSee detailsFeed Ingredient Identification and Composition
Feed Ingredient Identification and Composition
Lesson 1 • By-Products and Alternative Ingredients
Surveys agro-industrial by-products and their variable composition. Prepares learners to evaluate non-conventional ingredients critically.
Lesson 2 • Mineral and Vitamin Supplements
Details macro- and micro-mineral sources, bioavailability differences, and vitamin stability. Links supplement choice to deficiency prevention.
Lesson 3 • Forages and Roughages
Analyses fiber fractions, digestibility, and quality indicators of hay, silage, and pasture. Connects forage quality to ruminant performance.
Lesson 4 • Protein Supplements and Oilseed Meals
Covers amino acid profiles, bypass protein content, and processing impacts of oilseed meals. Enables protein source comparison for ration formulation.
Lesson 5 • Cereal Grains as Energy Sources
Examines starch content, protein quality, and anti-nutritional factors in common grains. Grounds ingredient selection in compositional analysis.
Chapter 3HideHide detailsSee detailsFeed Analysis and Quality Evaluation
Feed Analysis and Quality Evaluation
Lesson 1 • Feed Database Interpretation
Guides use of published feed composition tables and databases. Enables accurate ingredient data entry for ration formulation software.
Lesson 2 • Detergent Fiber Analysis
Covers Van Soest NDF and ADF fractions and their predictive value. Extends proximate analysis for accurate forage evaluation.
Lesson 3 • Proximate Analysis System
Teaches the Weende proximate analysis fractions and their limitations. Establishes the analytical baseline for feed evaluation.
Lesson 4 • Near-Infrared Reflectance Spectroscopy
Explains NIRS calibration, prediction accuracy, and rapid analysis advantages. Connects laboratory methods to on-farm quality screening.
Lesson 5 • Mycotoxin and Contaminant Testing
Identifies major mycotoxins, sampling protocols, and detection methods. Prepares learners to manage feed safety risks systematically.
Chapter 4HideHide detailsSee detailsRation Formulation Principles
Ration Formulation Principles
Lesson 1 • Balancing Rations by Hand Methods
Introduces Pearson square and simultaneous equation techniques. Builds manual formulation skills before software use.
Lesson 2 • Linear Programming in Feed Formulation
Explains least-cost optimisation logic and constraint setting. Connects mathematical programming to practical ration cost reduction.
Lesson 3 • Ration Formulation for Ruminants
Covers metabolizable protein, rumen-degradable protein balance, and NDF requirements. Adapts formulation logic to rumen function constraints.
Lesson 4 • Formulation Software Applications
Demonstrates data entry, ingredient library management, and report generation. Prepares learners for professional feed formulation workflows.
Lesson 5 • Ration Formulation for Monogastrics
Applies digestible amino acid and energy systems to poultry and swine diets. Integrates species-specific requirements into formulation practice.
Chapter 5HideHide detailsSee detailsFeed Processing and Manufacturing
Feed Processing and Manufacturing
Lesson 1 • Pelleting and Extrusion Processes
Explains conditioning, die selection, and cooling in pelleting and extrusion. Connects process parameters to pellet quality and nutrient retention.
Lesson 2 • Grinding and Particle Size Management
Covers hammer mill and roller mill mechanics and their effect on digestibility. Links particle size to animal performance and feed flow.
Lesson 3 • Silage Making and Preservation
Details wilting, chopping, packing, and inoculant use in silage production. Prepares learners to manage fermentation quality on farm.
Lesson 4 • Feed Additive Incorporation Methods
Covers premix design, micro-ingredient accuracy, and liquid additive application. Ensures uniform distribution of additives in finished feed.
Lesson 5 • Grain Processing for Ruminants
Covers steam flaking, high-moisture storage, and dry rolling effects on starch availability. Optimises grain processing for rumen and post-ruminal digestion.
Chapter 6HideHide detailsSee detailsFeed Additives and Their Applications
Feed Additives and Their Applications
Lesson 1 • Buffers, Acidifiers, and Rumen Modifiers
Examines sodium bicarbonate, organic acids, and yeast culture effects on rumen pH and gut health. Tailors additive selection to production system needs.
Lesson 2 • Growth Promoters and Performance Enhancers
Reviews ionophores, beta-agonists, and approved growth-promoting additives. Connects mechanism of action to measurable production outcomes.
Lesson 3 • Antioxidants and Preservatives
Covers lipid oxidation mechanisms and the role of synthetic and natural antioxidants. Connects preservative use to feed shelf life and animal health.
Lesson 4 • Enzymes in Animal Feed
Covers phytase, carbohydrase, and protease applications and their substrate specificity. Links enzyme use to nutrient release and cost savings.
Lesson 5 • Probiotics, Prebiotics, and Synbiotics
Explains gut microbiome modulation through direct-fed microbials and fermentable substrates. Evaluates evidence for performance and health benefits.
Chapter 7HideHide detailsSee detailsFeed Safety, Quality Assurance, and Regulation
Feed Safety, Quality Assurance, and Regulation
Lesson 1 • Hazard Analysis and Critical Control Points
Applies HACCP principles to feed manufacturing from raw material receipt to dispatch. Establishes systematic hazard identification and control.
Lesson 2 • Regulatory Frameworks for Feed Safety
Surveys feed safety legislation, labelling requirements, and approved additive lists globally. Enables compliance planning across different regulatory environments.
Lesson 3 • Good Manufacturing Practices in Feed Mills
Covers facility design, sanitation, pest control, and personnel hygiene standards. Links GMP compliance to feed safety and audit readiness.
Lesson 4 • Feed Mill Auditing and Certification
Covers third-party audit protocols, certification schemes, and corrective action management. Builds competency to prepare for and respond to external audits.
Lesson 5 • Feed Ingredient Traceability Systems
Explains lot coding, batch records, and supplier verification for full-chain traceability. Prepares learners to manage recalls and trace contamination events.
Chapter 8HideHide detailsSee detailsApplied Feeding Programs and Performance Monitoring
Applied Feeding Programs and Performance Monitoring
Lesson 1 • Beef Cattle Feeding Program Design
Designs backgrounding, stocker, and feedlot finishing programmes using energy and protein targets. Connects cattle type and market endpoint to ration strategy.
Lesson 2 • Dairy Cow Feeding Program Design
Applies total mixed ration principles across the lactation cycle and dry period. Links body condition score management to reproductive and production outcomes.
Lesson 3 • Swine Feeding Program Design
Covers nursery, grow-finish, and sow feeding strategies linked to genetic potential. Integrates amino acid precision and feed cost management.
Lesson 4 • Performance Data Collection and Analysis
Establishes key performance indicators, data recording systems, and statistical interpretation. Closes the feedback loop between feeding programme design and outcome evaluation.
Lesson 5 • Poultry Feeding Program Design
Develops phase feeding schedules for broilers, layers, and turkeys based on production targets. Applies formulation and additive knowledge to commercial poultry systems.
Your valid completion certificate
This course is for you:
Farm manager: wants to cut feed costs without sacrificing herd performance.
Feed mill technician: ready to move into a formulation or quality role.
Veterinary professional: seeking deeper nutritional grounding for advisory work.
Agriculture student: building a competitive edge before entering the industry.
Livestock producer: tired of relying solely on outside nutritionists for decisions.
Career changer: transitioning into animal agriculture from a related science field.
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