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Large Animal Nutrition > Bovine > Flashcards

Bovine Flashcards

1
Q

What are the 6 nutrients bovine require?

A

Energy, protein, vitamins, minerals, fiber, water

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2
Q

What percentage of of health-related diseases in large animals can
be related to improper nutrition?

A

90%

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3
Q

What factors effect nutrient requirements?

A

Breed, sex, age, size, stage and level of production

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4
Q

If cattle have adequate feed, how many hours a day do they spend laying down to rest and ruminate?

A

9-12 hours

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5
Q

In order of digestion what are the 4 parts of a cow’s stomach?

A

Rumen, reticulum, omasum, abomasum

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6
Q

How many days does it take for food to pass through a cow’s digestive tract?

A

1-3 depending on what they eat

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7
Q

The reticulo-rumen contains what percentage of the total digestive tract capacity?

A

50%

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8
Q

True or False - Digesta flows freely between the reticulum and rumen

A

True

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9
Q

What are the two biggest populations of microbes in the rumen and reticulum and do they do?

A

Bacteria and protozoa - have the ability to digest many types of plant materials (ruminants can survive on grass and water alone)

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10
Q

Where is most feed fermented?

A

Reticulo-rumen

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11
Q

What does the term “chewing the cud” refer to?

A

When large food particles are regurgitated, chewed again and re-swallowed

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12
Q

What do rumen bacteria digest?

A

Cellulose, hemicellulose, starch, sugar, organic acids, protein or fat

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13
Q

pH plays an overall important roll in digestion, what pH level is ideal?

A

6

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14
Q

Some bacteria produce what to synthesize vitamins?

A

Ammonia or methane

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15
Q

The omasum contains what percentage of the digestive tract capacity?

A

6-8%

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16
Q

What does the omasum resemble?

A

Folds of a book

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17
Q

What happens in the omasum?

A

Water is reabsorbed from digesta and particle size further reduced

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18
Q

The abomasum is referred to as the what?

A

True stomach

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19
Q

What does the abomasum secrete?

A

Digestive enzymes that break feed down into proteins, vitamins, simple carbohydrates, fats and amino acids for absorption into the small intestine

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20
Q

What are the energy requirements of a cow and which one is a main source?

A

CHO, fats, protein - CHO being the main source

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21
Q

Where is fiber broken down?

A

In the rumen by microflora and volatile fatty acids

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22
Q

True or False - Fats should be fed at low levels as microbes do not like high amounts

A

True

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23
Q

True or False - Protein is fed often as it is cost efficient

A

False - protein is not fed often due to the high cost

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24
Q

True or False - Microbes are feed specific

A

True - Different bugs for different feed sources (abrupt feed changes can cause bloat)

25
Q

Why might we want to add fat to a cows diet?

A

Increase energy levels & palatability
Decrease dustiness
Improve hair coat
Absorption of fat soluble vitamins

26
Q

Why do young ruminants require sufficient essential amino acids whereas mature ruminants require a supply of protein or nitrogen?

A

Mature animals can get the essential amino acids from the rumen microbes

27
Q

What are the 3 different types of feed sources?

A

Roughages or forages
Legumes
Grasses

28
Q

What are examples of roughages or forages?

A

Pasture, range plants, green-chop, silages, and dry forages like hay or chopped corn stalks

29
Q

What are some examples of legumes?

A

Alfalfa, red clover, sweet clover, white clover

30
Q

Roughages or forages in a concentrate can be fed in which two ways?

A

Carbonaceous, proteinaceous

31
Q

What is a carbonaceous feed?

A

Corn, oats, sorghum, barley, rye and wheat

32
Q

What is a proteinaceous feed?

A

Urea, biuret, phosphate, ammonium, sulfate, soybean meal, cottonseed meal, sunflower meal or safflower meal

33
Q

Green is for ______________ and yellow is for _______________

A

Food, bedding

34
Q

What 5 factors can we base our visual evaluation of hay quality on?

A

Maturity
Texture, odor and condition
Foreign material - weeds, dirt, dust, foreign material
Leafiness - leaves contain highly digestible energy and 2/3 of protein found in hay
Color -

35
Q

When assessing the maturity of hay quality, what things should you look for?

A

Alfalfa in vegetative (pre-bud) stage has highest nutritional value, increases palatability/ digestibility

36
Q

When assessing the texture, odor and condition of hay quality, what things should you look for?

A

Soft and pliable to touch, smell of newly mown hay, white or bluish powdery appearance and excessive dust may indicate mold

37
Q

When assessing for foreign material in hay, what things should you look for?

A

Weeds, wire, presence of dirt, dust and trash

38
Q

Why is leafiness of hay important?

A

Leaves contain highly digestible energy and at least 2/3 of the protein found in hay

39
Q

What does the color of hay indicate?

A

Bright green - proper curing, good palatability, rich in vitamins (carotene which is converted to vitamin A)

40
Q

What type of vitamins are cows able to make themselves?

A

Water-soluble

41
Q

What vitamins are of concern when it comes to supplementing in a cows diet?

A

A, D, E

42
Q

Within how many days does the destruction of fat soluble vitamins in cut feeds occur?

A

90

43
Q

Diets ___________ in grain or _____________ in green forages may be low in vitamin A

A

High, low

44
Q

Vitamin A deficiency causes what in cows?

A

Decreased fertility, bone development and feed efficiency as well as increased disease and illness

45
Q

True or False - Sun cured forages provides Vitamin D

A

True

46
Q

Vitamin D deficiency causes what?

A

Rickets, weak deformed calves, dead calves

47
Q

What vitamin has poor placental transfer but adequate levels in milk to provide the calf what it needs?

A

Vitamin E

48
Q

Low levels of vitamin E implicated with selenium can lead to what problems?

A

White muscle disease and reproductive issues causing cows to abort

49
Q

What are 3 ways we can supplement vitamin A, D and E?

A

Injections - 2x during the winter
Free choice - variable intake
Force feeding in grain and silage - Best way but must be fresh growing forages

50
Q

What provides vitamin K and where is it synthesized?

A

Green forage, synthesized by rumen bacteria

51
Q

What can cause a deficiency in vitamin K?

A

Consuming moldy sweet clover

52
Q

High grain diets may cause ____________ to be destroyed by rumen enzymes and production of analogs (water soluble vitamin)

A

Thiamin

53
Q

What are some sources of calcium?

A

Roughages, limestone, dicalcium phosphate, bone meal, oyster shell

54
Q

What does calcium help with?

A

Nerve transmission, clotting, digestion, biochemical reactions

55
Q

What are some sources of phosphorus?

A

Grain, canola meal, phosphoric acid, defluorinated rock

56
Q

What does phosphorus do?

A

Helps with biochemical reactions, energy production and is a component of bone and teeth

57
Q

What does salt do?

A

Maintains osmotic pressure
Maintains acid/ base balance
Nerve transmission
Transport of amino acids
HCl in stomach for digestion
Activation of digestive enzymes
Regulation of blood pH

58
Q

What are some sources of salt?

A

Salt blocks, loose salt

Large Animal Nutrition (3 decks)

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