#5 - Feed Ingredients Flashcards
1
Q
Feed Ingredients source of _, -, and metabolically active _
A
Nutrients, Anti-Nutrients, Compounds
2
Q
Types of metabolically active compounds
A
Toxins, Functional Peptides, Hormones
3
Q
Are feed ingredients required by the animal?
A
No
4
Q
Feed ingredients add _ _
A
Feeding Value
5
Q
Feeding value is required to support high-value of animal products like _ and _
A
Meat, Eggs
6
Q
Ingredients in Poultry Diets
-% Energy
-% Protein Sources
-% Macro-minerals
<_% Micro/Trace-minerals and vitamins sources
++ Feed _
A
60-80, 15-35, 1-3, 0.5, Additives
7
Q
Major Cereal Grains
A
Corn, Wheat, Barley, Sorghum
8
Q
Minor Cereal Grains
A
Rye, Tritical, Oats
9
Q
Sources of Energy
A
Wheat DDGS, Corn DDGS, SBM, Animal Protein Meal
10
Q
Supply of Corn in Ontario has steadily _
A
Increased
11
Q
Structure of Corn Kernel
A
Endosperm
Pericarp
Germ
Tip Cap
12
Q
Energy from corn comes primarily from _
A
Endosperm
13
Q
Endosperm is highly _ (90%), 1:3
A
Digestible, Amylose, Amylopectin
14
Q
Secondary source of energy from corn comes from _ (embryo), highly _ (95%)
A
Germ, Digestible
15
Q
Some _ in corn, approximately 9% but there is considerable variation, major protein is _
A
Protein, Zein
16
Q
Zein is low in _ and _
A
Lys, Trp
17
Q
Is AME constant within a feed ingredient?
A
No
18
Q
Factors influencing AME value in cereal grains
A
- Nutrient composition
- Variability in nutrient composition
- Presence of factors that influence digestibility
19
Q
Starch in _ is associated with other nutrients, which can _ starch digestibility
A
Seeds, Reduce
20
Q
_ and _ are enclosed within endosperm _ _
A
Starch, Protein, Cell Wall
21
Q
Starch is stored in _ within the _ and are made up of _ and _
A
granules, endosperm, amylose, amylopectin
22
Q
Amylose linked by _ glycosidic bonds
A
a1-4
23
Q
Amylopectin linked by _ and _ glycosidic bonds
A
a1-4, a1-6
24
Q
Endosperm walls are made up of mixed-linked - and _
A
B-Glucans, Arabinoxylans
25
_ is a hemicellulose polysaccharide composed of _-_ bonds linking _ units with _ side chains
Arabinoxylan, B-1,4, xylose, arabinose
26
_-_ can form _-_ substance in water, they are particularly abundant in _ and _, they use _-_ and _-_ linkages
B-Glucans, gel-like, barley, oats, B-1,4, B-1,6
27
Concerns with dietary fibre
- ME reduced
- Increased viscosity of digesta
- Nutrient Encapsulation
- Modification of hind-gut microflora
28
Nutrient encapsulation occurs when structural _ lock in _ and lock out _
nutrients, digestive enzymes
29
If there is too much dietary fibre in diet the microflora in in the hind-gut is altered and can favour the growth of _ that may or may not be beneficial, certain bacteria in the hind-gut can breakdown _ _ and decrease _ digestion
bacteria, bile salts, fat
30
Benefits of _ fibre include enhanced _ development, improvement in _ quality leading to firmer _ and less problems with _ _
insoluble, gizzard, insoluble, litter, footpad dermatitis
31
2 Examples of Feed Ingredients that are considered Insoluble Fibers
Cellulose, Oat Hulls
32
Benefits of Soluable fibre, _ use of soluble fibre like _ and _ can _ passage of digesta and increase nutrient _
moderate, pectins, arabinoxylans, slow, absorption
33
2 examples of soluble fibre
B-Glucans, Arabinoxylan
34
Crude Fiber measures _, _, and _, total value doesn't account for _ fibres
Hemicellulose, Cellulose, Lignin, Soluble
35
NDF accounts for _, _, and _
Hemicellulose, Cellulose, Lignin
36
ADF accounts for _ and _ which are both considered to be _
Cellulose, Lignin, Insoluble
37
Feed Ingredients High in Fiber
Wheat Bran, Wheat Middlings, Gluten Feed
38
Fiber is measured in a way that doesn't account for _ processes, they _ reflect animal response
physiological, don't
39
Best Grain Source (Gold Standard)
Corn
40
Corn and _ can be interchanged for each other because they have almost the same _ value
Milo, energy
41
Wheat has _ energy than corn and is _
less, palatable
42
_ and _ are good grain for chickens if _ _ is not critical, suitable for _ and _ _
Barley, Oats, Rapid Growth, Pullets, Broiler Breeders
43
3 Types of Lipid Sources
Tallow, Poultry Fat, Lard
44
Tallow is a type of _ fat, high content of _ and _ acids
ruminant, stearic, palmitic
45
Poultry Fat is _ fat from _ processing
rendered, poultry
46
Lard is _ fat from _ processing
rendered, pork
47
_ has less energy than lard and poultry fat because has more _ fatty acids and less _ fatty acids
Tallow, saturated, unsaturated
48
_ aren't broken downs as easily as _ and have lower _ content
Saturated Fatty Acids, Unsaturated Fatty Acids, energy
49
Risks Associated with animal fat
- Pathogens, salmonella
- Transmissible spongiform encephalopathy/prions
50
Issues associated with animal fat
- High water content leads to deterioration
- Insoluble impurities
- Free Fatty Acids
- Smell, Colour
51
Lipid Sources: 3 categories of oils
Vegetable, Palm & Coconut, Marine
52
Vegetable Oils ex. _, _, _, _, generally _ grade than human market quality, higher _:_ ratio
Corn, Soybean, Canola, Sunflower, lower, Unsaturated, Saturated
53
Palm and Coconut Oils, _ in _ fats, _ chain length
high, saturated, medium
54
Marine Oils ex. _, _, _, high _:_ ratio, high in _, good source of _-_, competition with _
Fish, Seal, Algal, Unsaturated, Saturated, LCFAs, Omega-3s, Humans
55
Lipid Mixtures typically _-_ blends or _ _
Animal-Vegetable, Restaurant Grease
56
Restaurant grease is the product of _ vegetable oils being converted into _ FAs
hydrogenated, trans
57
_ Fatty Acids pose _ risk
Trans, Health
58
MIU stands for _, _, _, and is the percentage of the product that does not yield _, the target is a _ number less than _% (ex. used in used cooking oil)
Moisture, Impurities, Unsaponifiables, Energy, Low, 2
59
Degree of _ in fats and oils is often caused by _ _
Rancidity, Lipid Oxidation
60
During Lipid Oxidation fats are _ degraded and leads to the formation of _ flavours and _
chemically, off, odours
61
3 Steps in Lipid Oxidation
Initiation, Propagation, Termination
62
1) During _, _ _ are formed, _ _ reacts with _, to produce _ _ that then reacts with _ again to produce _ _ _
Initation, Free Radicals, Hydrogenated Radical, Oxygen, Free Radical, Oxygen, Lipid Peroxyl Radical
63
2) During _ the free-radical chain reaction continues to further breakdown _ and produce _ and _ that _ into _
Propagation, Lipids, Radicals, Hydroperoxides, Decompose, Radicals
64
3) During the _ phase _ _ combine to form _-_ products that _ the chain reaction
termination, free radicals, non-radical, stop
65
Lipid Peroxidation is when _ interacts with _ fats leading to _ of FAs at _ _ location
oxygen, unsaturated, breakdown, double bond
66
Influencing Factors in Lipid Peroxidation
- _ of _, more _ _, _ oxidation rate
- _, higher _ _ oxidation rate
- Presence of _
- _ (ex. _ and _ ) acting as _ for reactions
- _ and _ promote lipid oxidation
Degree, Saturation, double bonds, higher, Temperature, temperature, increases, oxygen, Metals (Cu, Fe), catalysts, Water, Salts
67
Impacts of Peroxidation (Rancidity) on AME
- Reduced AME of lipids due to breakdown of lipids into free radicals/unusable energy products
- Reduced feed intake
- Destroy fats and fat soluble nutrients
68
To control Peroxidation/Oxidation/Rancidity of Fats use _
Antioxidants
69
3 Examples of Antioxidants
Vit C, Vit E, Carotenoids
70
4 Major Factors Affecting Fat Utilization
- Fat Composition
- Free Fatty Acids
- Age of Bird
- Intestinal Factors and Diet Composition
71
Fat composition: absorption/digestion of fats _, is dependant on _ supply, and the optimum ratio of U:S is _:_
Varies, Bile, 3:1
72
Free Fatty Acids: More prone to _, less _ production and _ efficient at forming _
Rancidity, Bile, Less, Micelles
73
Age of Bird: _ better at digesting saturated fats than _ birds, reason isn't clear
Adult, younger
74
Intestinal Factors and Diet Composition: When intestine is acidic _ formation is reduced (acidic conditions caused by _ _), Enteric disease like _ also destroys the _ and reduces _ utilization, _ acid affects _ population in intestine which can cause degradation of _, fat also _ flow of digesta and increases _ in some cases
micelle, organic acids, coccidiosis, fat, linoeic, microbial, bile, slows, ME
75
Most significant fat-nutrient interaction occurs in the _ of small intestine, _ _ complex with _ to form _, this can lead to _
lumen, fatty acids, minerals, soaps, steatorrhea
76
Soaps are _ and prevent _ from being absorbed
insoluble, lipids
77
Steatorrhea is the presence of _ _ in _ indicating impaired _ digestion and absorption
excess fat, faces, fat
78
4 Considerations for Selecting Energy Sources for Diet
Availability
Cost
ME value
Unique features
79
Considering unique features of energy sources includes providing _ _, presence of _-_ factors (_) or _ for yellow pigmentation in egg yolk
Other Nutrients, Anti-Nutritional, Fiber, Xanthophylls
80
Protein (AA) Sources: _ meal, _, _ meal, _ proteins, _ forms of AA
Soybean, Peas, Canola, Animal, Pure
81
Commercially Available AAs
Lys, Met, Trp, Thr, Val, Iso
82
Val and Iso are _-_ amino acids (BCAAs) which are important for _ growth, they are often lower in _-based protein sources
Branched Chain, Muscle, Plant
83
AA that are not _ available must be supplied through _ feed _
commercially, major, ingredients
84
_ of specific AA allows for _ of total protein levels in the diet while still meeting AA _, and helps to avoid excessive _ excretion
Supplementation, reduction, requirement, Nitrogen
85
Vegetable Protein (AA sources) Crude Protein Levels
SBM > SFM > Cotton Seed Meal > Canola Meal > Lupins > Peas
86
Main Anti-Nutritional Factor in SBM
Trypsin Inhibitors
87
Main Anti-Nutritional Factor in Sunflower Meal
High Fibre
88
Main Anti-Nutritional Factor in Cotton Seed Meal
Gossypol
89
Main Anti-Nutritional Factor in Canola Meal
Glycosinoulates
90
Main Anti-Nutritional Factor in Lupins
Toxic Alkaloid
91
Main Anti-Nutritional Factor in Peas
Trypsin Inhibitors
92
Do peas or SBM have a greater concentration of trypsin inhibitors?
Peas
93
Canola Meal derived from _ _ _ (oil) and _ (meal) rapeseed varieties
low uric acid, glucosinulates
94
Canola Meal invented in _
Canada
95
Canola Meal CP% , LYS%, lower than SBM due to _ fraction remaining with meal
35-38%, 2%, hull
96
Full fat soy bean seeds used on-farm must be _ to _ _ _, and _ proteins. Two methods, _ and _.
heated, inactivate, trypsin inhibitors, denature, extrusion, roasting
97
SBM with hulls. Two methods of processing, _ extraction (results in _-_ oil %), _ extraction (results in >_ oil %)
solvent, 2-3, mechanical, 7
98
Dehulled, Fermented, Enzyme Treated SBM higher _ _ value
Crude Protein
99
Soy protein _ & _, >_% CP
isolates, concentrates, 60
100
Issues with Canola meal: _ must be lower than _ moles/g (can lead to _ problems), _ can be use to produce _ and _(can lead to feed and animal product quality issue), high _
Glucosinulates, 30, Thyroid, Sinapine, Thrimethylamine, Trimethylamine Oxides, Sulfur
101
Corn vs. DDGSs
Corn higher in Starch, Lys digestibility, GE
DDGS higher in NDF, Lys, Phosphorus Digestibility
102
CP is _ in DDGs but Lys is _
consistent, variable
103
Animal Protein Sources
Insects
Poultry Meal
Meat & Bone Meal
Blood Products
Feather Meal
Hatchery by-product
Fish Meal
104
Insect species used for Animal Protein Source
Black Soldier Fly, Common House Fly, Yellow Mealworm
105
Poultry Meal comes from dead birds, _, _, _ and _ at very low cost
mixed, minced, sterilized, dried
106
Meat & Bone Meal good source of _, rendering from _ and _ slaughterhouses, shouldn't contain mortalities or condemned carcasses to avoid spreading _
protein, pig, cattle, disease
107
Blood Products, _ and _ extracted, rich source of _ and _ but low in _
plasma, hemoglobin, protein, lysine, isoleucine
108
Feather meal, hydrolyzed feathers rich in Total Sulfur AAs (_) and _
TSAAs, Cys
109
Hatchery By-Product, not all eggs _, layer males are not always _, mix of this waste material can be processed into _ product
hatch, incinerated, dried
110
Fish Meal, high quality _ source, not _ due to competition from _ industry
protein, affordable, aquaculture
111
CP% Highest to Lowest in Animal Protein Sources
Blood > Feather > Poultry > Meat & Bone
112
Lys% Highest to Lowest in Animal Protein Sources
Blood > Poultry > Meat & Bone > Feather
113
7 Factors Plant Feed Ingredients nutrient composition varies based on
- Type of Crop
- Cultivar
- Crop year
- Fertilization
- Growing and harvesting conditions
- Storage
- Manufacturing
114
Sources of Commercially Available Met
DL-Met
DL-HMTBA
Na-Met
MHA-Ca
115
Sources of Commercially Available Lys
Liquid Lysine
L-Lysine
Lysine Sulfate
116
Sources of Commercially Available Thr
L-Threonine
117
Sources of Commercially Available Valine
L-Valine
118
Sources of Commercially Available Trp
L-Tryptophan
119
Organic Calcium and Phosphorus Sources
Canola Meal > SBM > Wheat > Barley > Corn
120
_% of P is unavailable bound to _, use of enzyme _ _ used to make P more bioavalible
60, phyate, Phytase P
121
Ca & P requirement is greater in _ that in _
Layers, Broilers
122
Inorganic Sources of Ca
Calcium Carbonate (Limestone), Oyster Shell, Calcium Sulphate (gypsum)
123
Inorganic Source of P: _ _, bioavailability is _%
Sodium Phosphate, 100
124
Inorganic Source of Ca and P
Dicalcium phosphate, Calcium phosphate, Bone Meal
125
Highest P% Availability of inorganic sources of Ca and P
Calcium Phosphate > Dicalcium Phosphate, Bone Meal
126
True or False not all sources of Ca are 100% avalible
True
127
_ is much more $$$ than _, it pays to keep it in check
P, Ca
128
If you are not accounting for phytate P in (cereals and vegetable proteins) in a complete diet what happens? P avaliblity will increase and you don't need as much in the diet
P avaliblity will increase
Less P in diet needed
Could mess up Ca:P ratio
129
Electrolytes are _, _, _
Na, Cl, K
130
Sources of Electrolytes: high in _, low in _ protein, plant material low in _ and _ will require _, need to use _ such as _ and _ _
plants, insect, Na, Cl, supplementation, salts, NaCl or sodium bicarbonate
131
Vitamin and Trace minerals are supplied through
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