Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Poultry Nutrition > #5 - Feed Ingredients > Flashcards

#5 - Feed Ingredients Flashcards

1
Q

Feed Ingredients source of _, -, and metabolically active _

A

Nutrients, Anti-Nutrients, Compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Types of metabolically active compounds

A

Toxins, Functional Peptides, Hormones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Are feed ingredients required by the animal?

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Feed ingredients add _ _

A

Feeding Value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Feeding value is required to support high-value of animal products like _ and _

A

Meat, Eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Major Cereal Grains

A

Corn, Wheat, Barley, Sorghum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Minor Cereal Grains

A

Rye, Tritical, Oats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sources of Energy

A

Wheat DDGS, Corn DDGS, SBM, Animal Protein Meal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Supply of Corn in Ontario has steadily _

A

Increased

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Structure of Corn Kernel

A

Endosperm
Pericarp
Germ
Tip Cap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Energy from corn comes primarily from _

A

Endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Endosperm is highly _ (90%), 1:3

A

Digestible, Amylose, Amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Secondary source of energy from corn comes from _ (embryo), highly _ (95%)

A

Germ, Digestible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Some _ in corn, approximately 9% but there is considerable variation, major protein is _

A

Protein, Zein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Zein is low in _ and _

A

Lys, Trp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Is AME constant within a feed ingredient?

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Factors influencing AME value in cereal grains

A
  • Nutrient composition
  • Variability in nutrient composition
  • Presence of factors that influence digestibility
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Starch in _ is associated with other nutrients, which can _ starch digestibility

A

Seeds, Reduce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

_ and _ are enclosed within endosperm _ _

A

Starch, Protein, Cell Wall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Starch is stored in _ within the _ and are made up of _ and _

A

granules, endosperm, amylose, amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Amylose linked by _ glycosidic bonds

A

a1-4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Amylopectin linked by _ and _ glycosidic bonds

A

a1-4, a1-6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Endosperm walls are made up of mixed-linked - and _

A

B-Glucans, Arabinoxylans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

_ is a hemicellulose polysaccharide composed of - bonds linking _ units with _ side chains

A

Arabinoxylan, B-1,4, xylose, arabinose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

- can form - substance in water, they are particularly abundant in _ and _, they use - and - linkages

A

B-Glucans, gel-like, barley, oats, B-1,4, B-1,6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Concerns with dietary fibre

A
  • ME reduced
  • Increased viscosity of digesta
  • Nutrient Encapsulation
  • Modification of hind-gut microflora
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Nutrient encapsulation occurs when structural _ lock in _ and lock out _

A

nutrients, digestive enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

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

A

bacteria, bile salts, fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Benefits of _ fibre include enhanced _ development, improvement in _ quality leading to firmer _ and less problems with _ _

A

insoluble, gizzard, insoluble, litter, footpad dermatitis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

2 Examples of Feed Ingredients that are considered Insoluble Fibers

A

Cellulose, Oat Hulls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Benefits of Soluable fibre, _ use of soluble fibre like _ and _ can _ passage of digesta and increase nutrient _

A

moderate, pectins, arabinoxylans, slow, absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

2 examples of soluble fibre

A

B-Glucans, Arabinoxylan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Crude Fiber measures _, _, and _, total value doesn’t account for _ fibres

A

Hemicellulose, Cellulose, Lignin, Soluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

NDF accounts for _, _, and _

A

Hemicellulose, Cellulose, Lignin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

ADF accounts for _ and _ which are both considered to be _

A

Cellulose, Lignin, Insoluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Feed Ingredients High in Fiber

A

Wheat Bran, Wheat Middlings, Gluten Feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Fiber is measured in a way that doesn’t account for _ processes, they _ reflect animal response

A

physiological, don’t

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Best Grain Source (Gold Standard)

A

Corn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Corn and _ can be interchanged for each other because they have almost the same _ value

A

Milo, energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Wheat has _ energy than corn and is _

A

less, palatable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

_ and _ are good grain for chickens if _ _ is not critical, suitable for _ and _ _

A

Barley, Oats, Rapid Growth, Pullets, Broiler Breeders

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

3 Types of Lipid Sources

A

Tallow, Poultry Fat, Lard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Tallow is a type of _ fat, high content of _ and _ acids

A

ruminant, stearic, palmitic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Poultry Fat is _ fat from _ processing

A

rendered, poultry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Lard is _ fat from _ processing

A

rendered, pork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

_ has less energy than lard and poultry fat because has more _ fatty acids and less _ fatty acids

A

Tallow, saturated, unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

_ aren’t broken downs as easily as _ and have lower _ content

A

Saturated Fatty Acids, Unsaturated Fatty Acids, energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Risks Associated with animal fat

A
  • Pathogens, salmonella
  • Transmissible spongiform encephalopathy/prions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Issues associated with animal fat

A
  • High water content leads to deterioration
  • Insoluble impurities
  • Free Fatty Acids
  • Smell, Colour
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Lipid Sources: 3 categories of oils

A

Vegetable, Palm & Coconut, Marine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Vegetable Oils ex. _, _, _, _, generally _ grade than human market quality, higher : ratio

A

Corn, Soybean, Canola, Sunflower, lower, Unsaturated, Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Palm and Coconut Oils, _ in _ fats, _ chain length

A

high, saturated, medium

54
Q

Marine Oils ex. _, _, _, high : ratio, high in _, good source of -, competition with _

A

Fish, Seal, Algal, Unsaturated, Saturated, LCFAs, Omega-3s, Humans

55
Q

Lipid Mixtures typically - blends or _ _

A

Animal-Vegetable, Restaurant Grease

56
Q

Restaurant grease is the product of _ vegetable oils being converted into _ FAs

A

hydrogenated, trans

57
Q

_ Fatty Acids pose _ risk

A

Trans, Health

58
Q

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)

A

Moisture, Impurities, Unsaponifiables, Energy, Low, 2

59
Q

Degree of _ in fats and oils is often caused by _ _

A

Rancidity, Lipid Oxidation

60
Q

During Lipid Oxidation fats are _ degraded and leads to the formation of _ flavours and _

A

chemically, off, odours

61
Q

3 Steps in Lipid Oxidation

A

Initiation, Propagation, Termination

62
Q

1) During _, _ _ are formed, _ _ reacts with _, to produce _ _ that then reacts with _ again to produce _ _ _

A

Initation, Free Radicals, Hydrogenated Radical, Oxygen, Free Radical, Oxygen, Lipid Peroxyl Radical

63
Q

2) During _ the free-radical chain reaction continues to further breakdown _ and produce _ and _ that _ into _

A

Propagation, Lipids, Radicals, Hydroperoxides, Decompose, Radicals

64
Q

3) During the _ phase _ _ combine to form - products that _ the chain reaction

A

termination, free radicals, non-radical, stop

65
Q

Lipid Peroxidation is when _ interacts with _ fats leading to _ of FAs at _ _ location

A

oxygen, unsaturated, breakdown, double bond

66
Q

Influencing Factors in Lipid Peroxidation
- _ of _, more _ _, _ oxidation rate
- _, higher _ _ oxidation rate
- Presence of _
- _ (ex. _ and _ ) acting as _ for reactions
- _ and _ promote lipid oxidation

A

Degree, Saturation, double bonds, higher, Temperature, temperature, increases, oxygen, Metals (Cu, Fe), catalysts, Water, Salts

67
Q

Impacts of Peroxidation (Rancidity) on AME

A
  • 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
Q

To control Peroxidation/Oxidation/Rancidity of Fats use _

A

Antioxidants

69
Q

3 Examples of Antioxidants

A

Vit C, Vit E, Carotenoids

70
Q

4 Major Factors Affecting Fat Utilization

A
  • Fat Composition
  • Free Fatty Acids
  • Age of Bird
  • Intestinal Factors and Diet Composition
71
Q

Fat composition: absorption/digestion of fats _, is dependant on _ supply, and the optimum ratio of U:S is :

A

Varies, Bile, 3:1

72
Q

Free Fatty Acids: More prone to _, less _ production and _ efficient at forming _

A

Rancidity, Bile, Less, Micelles

73
Q

Age of Bird: _ better at digesting saturated fats than _ birds, reason isn’t clear

A

Adult, younger

74
Q

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

A

micelle, organic acids, coccidiosis, fat, linoeic, microbial, bile, slows, ME

75
Q

Most significant fat-nutrient interaction occurs in the _ of small intestine, _ _ complex with _ to form _, this can lead to _

A

lumen, fatty acids, minerals, soaps, steatorrhea

76
Q

Soaps are _ and prevent _ from being absorbed

A

insoluble, lipids

77
Q

Steatorrhea is the presence of _ _ in _ indicating impaired _ digestion and absorption

A

excess fat, faces, fat

78
Q

4 Considerations for Selecting Energy Sources for Diet

A

Availability
Cost
ME value
Unique features

79
Q

Considering unique features of energy sources includes providing _ , presence of - factors () or _ for yellow pigmentation in egg yolk

A

Other Nutrients, Anti-Nutritional, Fiber, Xanthophylls

80
Q

Protein (AA) Sources: _ meal, _, _ meal, _ proteins, _ forms of AA

A

Soybean, Peas, Canola, Animal, Pure

81
Q

Commercially Available AAs

A

Lys, Met, Trp, Thr, Val, Iso

82
Q

Val and Iso are - amino acids (BCAAs) which are important for _ growth, they are often lower in _-based protein sources

A

Branched Chain, Muscle, Plant

83
Q

AA that are not _ available must be supplied through _ feed _

A

commercially, major, ingredients

84
Q

_ of specific AA allows for _ of total protein levels in the diet while still meeting AA _, and helps to avoid excessive _ excretion

A

Supplementation, reduction, requirement, Nitrogen

85
Q

Vegetable Protein (AA sources) Crude Protein Levels

A

SBM > SFM > Cotton Seed Meal > Canola Meal > Lupins > Peas

86
Q

Main Anti-Nutritional Factor in SBM

A

Trypsin Inhibitors

87
Q

Main Anti-Nutritional Factor in Sunflower Meal

A

High Fibre

88
Q

Main Anti-Nutritional Factor in Cotton Seed Meal

A

Gossypol

89
Q

Main Anti-Nutritional Factor in Canola Meal

A

Glycosinoulates

90
Q

Main Anti-Nutritional Factor in Lupins

A

Toxic Alkaloid

91
Q

Main Anti-Nutritional Factor in Peas

A

Trypsin Inhibitors

92
Q

Do peas or SBM have a greater concentration of trypsin inhibitors?

A

Peas

93
Q

Canola Meal derived from _ _ _ (oil) and _ (meal) rapeseed varieties

A

low uric acid, glucosinulates

94
Q

Canola Meal invented in _

A

Canada

95
Q

Canola Meal CP% , LYS%, lower than SBM due to _ fraction remaining with meal

A

35-38%, 2%, hull

96
Q

Full fat soy bean seeds used on-farm must be _ to _ _ _, and _ proteins. Two methods, _ and _.

A

heated, inactivate, trypsin inhibitors, denature, extrusion, roasting

97
Q

SBM with hulls. Two methods of processing, _ extraction (results in - oil %), _ extraction (results in >_ oil %)

A

solvent, 2-3, mechanical, 7

98
Q

Dehulled, Fermented, Enzyme Treated SBM higher _ _ value

A

Crude Protein

99
Q

Soy protein _ & , >% CP

A

isolates, concentrates, 60

100
Q

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 _

A

Glucosinulates, 30, Thyroid, Sinapine, Thrimethylamine, Trimethylamine Oxides, Sulfur

101
Q

Corn vs. DDGSs

A

Corn higher in Starch, Lys digestibility, GE
DDGS higher in NDF, Lys, Phosphorus Digestibility

102
Q

CP is _ in DDGs but Lys is _

A

consistent, variable

103
Q

Animal Protein Sources

A

Insects
Poultry Meal
Meat & Bone Meal
Blood Products
Feather Meal
Hatchery by-product
Fish Meal

104
Q

Insect species used for Animal Protein Source

A

Black Soldier Fly, Common House Fly, Yellow Mealworm

105
Q

Poultry Meal comes from dead birds, _, _, _ and _ at very low cost

A

mixed, minced, sterilized, dried

106
Q

Meat & Bone Meal good source of _, rendering from _ and _ slaughterhouses, shouldn’t contain mortalities or condemned carcasses to avoid spreading _

A

protein, pig, cattle, disease

107
Q

Blood Products, _ and _ extracted, rich source of _ and _ but low in _

A

plasma, hemoglobin, protein, lysine, isoleucine

108
Q

Feather meal, hydrolyzed feathers rich in Total Sulfur AAs (_) and _

A

TSAAs, Cys

109
Q

Hatchery By-Product, not all eggs _, layer males are not always _, mix of this waste material can be processed into _ product

A

hatch, incinerated, dried

110
Q

Fish Meal, high quality _ source, not _ due to competition from _ industry

A

protein, affordable, aquaculture

111
Q

CP% Highest to Lowest in Animal Protein Sources

A

Blood > Feather > Poultry > Meat & Bone

112
Q

Lys% Highest to Lowest in Animal Protein Sources

A

Blood > Poultry > Meat & Bone > Feather

113
Q

7 Factors Plant Feed Ingredients nutrient composition varies based on

A
  • Type of Crop
  • Cultivar
  • Crop year
  • Fertilization
  • Growing and harvesting conditions
  • Storage
  • Manufacturing
114
Q

Sources of Commercially Available Met

A

DL-Met
DL-HMTBA
Na-Met
MHA-Ca

115
Q

Sources of Commercially Available Lys

A

Liquid Lysine
L-Lysine
Lysine Sulfate

116
Q

Sources of Commercially Available Thr

A

L-Threonine

117
Q

Sources of Commercially Available Valine

A

L-Valine

118
Q

Sources of Commercially Available Trp

A

L-Tryptophan

119
Q

Organic Calcium and Phosphorus Sources

A

Canola Meal > SBM > Wheat > Barley > Corn

120
Q

_% of P is unavailable bound to _, use of enzyme _ _ used to make P more bioavalible

A

60, phyate, Phytase P

121
Q

Ca & P requirement is greater in _ that in _

A

Layers, Broilers

122
Q

Inorganic Sources of Ca

A

Calcium Carbonate (Limestone), Oyster Shell, Calcium Sulphate (gypsum)

123
Q

Inorganic Source of P: _ _, bioavailability is _%

A

Sodium Phosphate, 100

124
Q

Inorganic Source of Ca and P

A

Dicalcium phosphate, Calcium phosphate, Bone Meal

125
Q

Highest P% Availability of inorganic sources of Ca and P

A

Calcium Phosphate > Dicalcium Phosphate, Bone Meal

126
Q

True or False not all sources of Ca are 100% avalible

A

True

127
Q

_ is much more $$$ than _, it pays to keep it in check

A

P, Ca

128
Q

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

A

P avaliblity will increase
Less P in diet needed
Could mess up Ca:P ratio

129
Q

Electrolytes are _, _, _

A

Na, Cl, K

130
Q

Sources of Electrolytes: high in _, low in _ protein, plant material low in _ and _ will require _, need to use _ such as _ and _ _

A

plants, insect, Na, Cl, supplementation, salts, NaCl or sodium bicarbonate

131
Q

Vitamin and Trace minerals are supplied through

A

Premix

Poultry Nutrition (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions