#5 - Feed Ingredients Flashcards
Feed Ingredients source of _, -, and metabolically active _
Nutrients, Anti-Nutrients, Compounds
Types of metabolically active compounds
Toxins, Functional Peptides, Hormones
Are feed ingredients required by the animal?
No
Feed ingredients add _ _
Feeding Value
Feeding value is required to support high-value of animal products like _ and _
Meat, Eggs
Ingredients in Poultry Diets
-% Energy
-% Protein Sources
-% Macro-minerals
<_% Micro/Trace-minerals and vitamins sources
++ Feed _
60-80, 15-35, 1-3, 0.5, Additives
Major Cereal Grains
Corn, Wheat, Barley, Sorghum
Minor Cereal Grains
Rye, Tritical, Oats
Sources of Energy
Wheat DDGS, Corn DDGS, SBM, Animal Protein Meal
Supply of Corn in Ontario has steadily _
Increased
Structure of Corn Kernel
Endosperm
Pericarp
Germ
Tip Cap
Energy from corn comes primarily from _
Endosperm
Endosperm is highly _ (90%), 1:3
Digestible, Amylose, Amylopectin
Secondary source of energy from corn comes from _ (embryo), highly _ (95%)
Germ, Digestible
Some _ in corn, approximately 9% but there is considerable variation, major protein is _
Protein, Zein
Zein is low in _ and _
Lys, Trp
Is AME constant within a feed ingredient?
No
Factors influencing AME value in cereal grains
- Nutrient composition
- Variability in nutrient composition
- Presence of factors that influence digestibility
Starch in _ is associated with other nutrients, which can _ starch digestibility
Seeds, Reduce
_ and _ are enclosed within endosperm _ _
Starch, Protein, Cell Wall
Starch is stored in _ within the _ and are made up of _ and _
granules, endosperm, amylose, amylopectin
Amylose linked by _ glycosidic bonds
a1-4
Amylopectin linked by _ and _ glycosidic bonds
a1-4, a1-6
Endosperm walls are made up of mixed-linked - and _
B-Glucans, Arabinoxylans
_ is a hemicellulose polysaccharide composed of - bonds linking _ units with _ side chains
Arabinoxylan, B-1,4, xylose, arabinose
- 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
Concerns with dietary fibre
- ME reduced
- Increased viscosity of digesta
- Nutrient Encapsulation
- Modification of hind-gut microflora
Nutrient encapsulation occurs when structural _ lock in _ and lock out _
nutrients, digestive enzymes
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
Benefits of _ fibre include enhanced _ development, improvement in _ quality leading to firmer _ and less problems with _ _
insoluble, gizzard, insoluble, litter, footpad dermatitis
2 Examples of Feed Ingredients that are considered Insoluble Fibers
Cellulose, Oat Hulls
Benefits of Soluable fibre, _ use of soluble fibre like _ and _ can _ passage of digesta and increase nutrient _
moderate, pectins, arabinoxylans, slow, absorption
2 examples of soluble fibre
B-Glucans, Arabinoxylan
Crude Fiber measures _, _, and _, total value doesn’t account for _ fibres
Hemicellulose, Cellulose, Lignin, Soluble
NDF accounts for _, _, and _
Hemicellulose, Cellulose, Lignin
ADF accounts for _ and _ which are both considered to be _
Cellulose, Lignin, Insoluble
Feed Ingredients High in Fiber
Wheat Bran, Wheat Middlings, Gluten Feed
Fiber is measured in a way that doesn’t account for _ processes, they _ reflect animal response
physiological, don’t
Best Grain Source (Gold Standard)
Corn
Corn and _ can be interchanged for each other because they have almost the same _ value
Milo, energy
Wheat has _ energy than corn and is _
less, palatable
_ and _ are good grain for chickens if _ _ is not critical, suitable for _ and _ _
Barley, Oats, Rapid Growth, Pullets, Broiler Breeders
3 Types of Lipid Sources
Tallow, Poultry Fat, Lard
Tallow is a type of _ fat, high content of _ and _ acids
ruminant, stearic, palmitic
Poultry Fat is _ fat from _ processing
rendered, poultry
Lard is _ fat from _ processing
rendered, pork
_ has less energy than lard and poultry fat because has more _ fatty acids and less _ fatty acids
Tallow, saturated, unsaturated
_ aren’t broken downs as easily as _ and have lower _ content
Saturated Fatty Acids, Unsaturated Fatty Acids, energy
Risks Associated with animal fat
- Pathogens, salmonella
- Transmissible spongiform encephalopathy/prions
Issues associated with animal fat
- High water content leads to deterioration
- Insoluble impurities
- Free Fatty Acids
- Smell, Colour
Lipid Sources: 3 categories of oils
Vegetable, Palm & Coconut, Marine
Vegetable Oils ex. _, _, _, _, generally _ grade than human market quality, higher : ratio
Corn, Soybean, Canola, Sunflower, lower, Unsaturated, Saturated
Palm and Coconut Oils, _ in _ fats, _ chain length
high, saturated, medium
Marine Oils ex. _, _, _, high : ratio, high in _, good source of -, competition with _
Fish, Seal, Algal, Unsaturated, Saturated, LCFAs, Omega-3s, Humans
Lipid Mixtures typically - blends or _ _
Animal-Vegetable, Restaurant Grease
Restaurant grease is the product of _ vegetable oils being converted into _ FAs
hydrogenated, trans
_ Fatty Acids pose _ risk
Trans, Health
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
Degree of _ in fats and oils is often caused by _ _
Rancidity, Lipid Oxidation
During Lipid Oxidation fats are _ degraded and leads to the formation of _ flavours and _
chemically, off, odours
3 Steps in Lipid Oxidation
Initiation, Propagation, Termination
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
2) During _ the free-radical chain reaction continues to further breakdown _ and produce _ and _ that _ into _
Propagation, Lipids, Radicals, Hydroperoxides, Decompose, Radicals
3) During the _ phase _ _ combine to form - products that _ the chain reaction
termination, free radicals, non-radical, stop
Lipid Peroxidation is when _ interacts with _ fats leading to _ of FAs at _ _ location
oxygen, unsaturated, breakdown, double bond
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
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
To control Peroxidation/Oxidation/Rancidity of Fats use _
Antioxidants
3 Examples of Antioxidants
Vit C, Vit E, Carotenoids
4 Major Factors Affecting Fat Utilization
- Fat Composition
- Free Fatty Acids
- Age of Bird
- Intestinal Factors and Diet Composition
Fat composition: absorption/digestion of fats _, is dependant on _ supply, and the optimum ratio of U:S is :
Varies, Bile, 3:1
Free Fatty Acids: More prone to _, less _ production and _ efficient at forming _
Rancidity, Bile, Less, Micelles
Age of Bird: _ better at digesting saturated fats than _ birds, reason isn’t clear
Adult, younger
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
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
Soaps are _ and prevent _ from being absorbed
insoluble, lipids
Steatorrhea is the presence of _ _ in _ indicating impaired _ digestion and absorption
excess fat, faces, fat
4 Considerations for Selecting Energy Sources for Diet
Availability
Cost
ME value
Unique features
Considering unique features of energy sources includes providing _ , presence of - factors () or _ for yellow pigmentation in egg yolk
Other Nutrients, Anti-Nutritional, Fiber, Xanthophylls
Protein (AA) Sources: _ meal, _, _ meal, _ proteins, _ forms of AA
Soybean, Peas, Canola, Animal, Pure
Commercially Available AAs
Lys, Met, Trp, Thr, Val, Iso
Val and Iso are - amino acids (BCAAs) which are important for _ growth, they are often lower in _-based protein sources
Branched Chain, Muscle, Plant
AA that are not _ available must be supplied through _ feed _
commercially, major, ingredients
_ 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
Vegetable Protein (AA sources) Crude Protein Levels
SBM > SFM > Cotton Seed Meal > Canola Meal > Lupins > Peas
Main Anti-Nutritional Factor in SBM
Trypsin Inhibitors
Main Anti-Nutritional Factor in Sunflower Meal
High Fibre
Main Anti-Nutritional Factor in Cotton Seed Meal
Gossypol
Main Anti-Nutritional Factor in Canola Meal
Glycosinoulates
Main Anti-Nutritional Factor in Lupins
Toxic Alkaloid
Main Anti-Nutritional Factor in Peas
Trypsin Inhibitors
Do peas or SBM have a greater concentration of trypsin inhibitors?
Peas
Canola Meal derived from _ _ _ (oil) and _ (meal) rapeseed varieties
low uric acid, glucosinulates
Canola Meal invented in _
Canada
Canola Meal CP% , LYS%, lower than SBM due to _ fraction remaining with meal
35-38%, 2%, hull
Full fat soy bean seeds used on-farm must be _ to _ _ _, and _ proteins. Two methods, _ and _.
heated, inactivate, trypsin inhibitors, denature, extrusion, roasting
SBM with hulls. Two methods of processing, _ extraction (results in - oil %), _ extraction (results in >_ oil %)
solvent, 2-3, mechanical, 7
Dehulled, Fermented, Enzyme Treated SBM higher _ _ value
Crude Protein
Soy protein _ & , >% CP
isolates, concentrates, 60
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
Corn vs. DDGSs
Corn higher in Starch, Lys digestibility, GE
DDGS higher in NDF, Lys, Phosphorus Digestibility
CP is _ in DDGs but Lys is _
consistent, variable
Animal Protein Sources
Insects
Poultry Meal
Meat & Bone Meal
Blood Products
Feather Meal
Hatchery by-product
Fish Meal
Insect species used for Animal Protein Source
Black Soldier Fly, Common House Fly, Yellow Mealworm
Poultry Meal comes from dead birds, _, _, _ and _ at very low cost
mixed, minced, sterilized, dried
Meat & Bone Meal good source of _, rendering from _ and _ slaughterhouses, shouldn’t contain mortalities or condemned carcasses to avoid spreading _
protein, pig, cattle, disease
Blood Products, _ and _ extracted, rich source of _ and _ but low in _
plasma, hemoglobin, protein, lysine, isoleucine
Feather meal, hydrolyzed feathers rich in Total Sulfur AAs (_) and _
TSAAs, Cys
Hatchery By-Product, not all eggs _, layer males are not always _, mix of this waste material can be processed into _ product
hatch, incinerated, dried
Fish Meal, high quality _ source, not _ due to competition from _ industry
protein, affordable, aquaculture
CP% Highest to Lowest in Animal Protein Sources
Blood > Feather > Poultry > Meat & Bone
Lys% Highest to Lowest in Animal Protein Sources
Blood > Poultry > Meat & Bone > Feather
7 Factors Plant Feed Ingredients nutrient composition varies based on
- Type of Crop
- Cultivar
- Crop year
- Fertilization
- Growing and harvesting conditions
- Storage
- Manufacturing
Sources of Commercially Available Met
DL-Met
DL-HMTBA
Na-Met
MHA-Ca
Sources of Commercially Available Lys
Liquid Lysine
L-Lysine
Lysine Sulfate
Sources of Commercially Available Thr
L-Threonine
Sources of Commercially Available Valine
L-Valine
Sources of Commercially Available Trp
L-Tryptophan
Organic Calcium and Phosphorus Sources
Canola Meal > SBM > Wheat > Barley > Corn
_% of P is unavailable bound to _, use of enzyme _ _ used to make P more bioavalible
60, phyate, Phytase P
Ca & P requirement is greater in _ that in _
Layers, Broilers
Inorganic Sources of Ca
Calcium Carbonate (Limestone), Oyster Shell, Calcium Sulphate (gypsum)
Inorganic Source of P: _ _, bioavailability is _%
Sodium Phosphate, 100
Inorganic Source of Ca and P
Dicalcium phosphate, Calcium phosphate, Bone Meal
Highest P% Availability of inorganic sources of Ca and P
Calcium Phosphate > Dicalcium Phosphate, Bone Meal
True or False not all sources of Ca are 100% avalible
True
_ is much more $$$ than _, it pays to keep it in check
P, Ca
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
Electrolytes are _, _, _
Na, Cl, K
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
Vitamin and Trace minerals are supplied through
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