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Bovine Nutrition Flashcards

1
Q

What percentage of health related diseases in large animals are related to improper nutrition?

A

90%

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2
Q

What are the 6 things nutrition requirements are based on?

A

Breed
Genetics
Sex
Age
Size/Weight
Stage & level of production

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3
Q

With adequate feed, cattle lay down for _____________ hours a day to rest & __________

A

9-12; ruminate

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4
Q

True or False: Cattle can ruminate while standing or walking slowly

A

True

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5
Q

How many stomachs do ruminates have?

A

4

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6
Q
  • Attached to Rumen
  • Honeycomb appearance
A

Reticulum

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7
Q
  • First area of stomach
  • Largest Compartment
  • Paunch
A

Rumen

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8
Q
  • Many Folds
  • Looks like pages of a book
A

Omasum

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9
Q
  • True stomach
  • Lined with glands
A

Abomasum

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10
Q

What is the digestion order through the stomachs?

A

Rumen
Reticulum
Omasum
Abomasum

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11
Q

How long does it take for food to pass the digestive tract?

A

1-3 days

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12
Q

________ flows freely between reticulum & rumen

A

digesta

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13
Q

Reticulo-rumen contains more than __________ of total digestive tract capacity

A

50%

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14
Q

What are the 2 biggest bacteria microbe populations?

A

Bacteria
Protozoa

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15
Q

True or False: Cattle cannot survive on grass and water alone

A

False

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16
Q

Where is most food fermented?

A

Reticulo-Rumen

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17
Q

________ amount pass unchanged to omasum and abomasum

A

Small

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18
Q

Larger food particles are __________ chewed again & ___________

A

regurgitated; re-swallowed

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19
Q

What is second chewing referred to?

A

“Chewing the cud”

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20
Q

What do rumen bacteria digest?

A

Cellulose
Hemicellulose
Starch
Sugar
Organic acids
Protein
Fat

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21
Q

What 2 things do rumen bacteria produce?

A

Ammonia
Methane

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22
Q

What does rumen bacteria synthesize?

A

Vitamins

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23
Q

_________ plays important role in overall digestion

A

pH

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24
Q

pH of _______ is ideal

A

6.0

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25
Omasum contains ________ of digestive tract capacity
6-8%
26
True or False: Water is reabsorbed from digesta in Omasum
True
27
True or False: Particle size stays the same in Omasum
False - is further reduced
28
What do abomasum digestive enzymes break feed down into?
Protein Vitamins Simple Carbohydrates Fats and Amino Acids
29
Abomasum breaks feed down for __________ into small intestine
absorption
30
______________ material passes into large intestines
Indigestible
31
Excess moisture is reabsorbed & Fecal material is formed where?
Large intestines
32
What are the 3 main energy requirements?
CHO (carbs) Fats Protein
33
Which energy source is the main one?
CHO (carbs)
34
What are the 2 types of CHO?
Fibre Simple (grains)
35
Where are CHO's broken down into VFA's (volatile fatty acids)?
Rumen
36
Fats provide source of _________, __________, and ___________ protection
heat, insulation, body
37
True or False: Protein is fed often due to high cost
False
38
True or False: Microbes are feed specific
True
39
Abrupt feed changes can cause _________
bloat
40
What are the 5 reasons why fat is important to the diet?
Increase energy levels Increase palatability Decrease dustiness Improve hair coat Absorption of fat soluble vitamins
41
Young ruminants require sufficient _____________ ____________ ____________ with regards to protein requirements
essential amino acids
42
Mature ruminants require supply of ___________ or ____________
Protein; nitrogen
43
Where can mature ruminants get essential amino acids from?
Rumen Microbes
44
What are 4 feed sources
Roughages or forages Legumes Grasses Roughages or forages in a conentration
45
What are some examples of roughages or forages?
Pasture, range plants, silages, dry forages (hay)
46
What are some examples of legumes?
Alfalfa, red clover, sweet clover, white clover
47
What are some examples of grasses?
Kentucky bluegrass, timothy, reed canary, redtop and smooth bromegrass
48
What are some examples of concentrated roughage or forage?
Carbonaceous (corn, oats, barley, rye) Proteinaceous (urea, biuret, phosphate, ammonium sulfate)
49
Green = ___________ Yellow = ___________
Food (hay) Bedding (straw)
50
What 5 categories do you evaluate for good hay quality?
Maturity Texture, Odor, and Condition Foreign Material Leafiness Color
51
How does maturity contribute to hay quality?
Stage of maturity at harvest influences the quality the most Makes difference in palatability and digestibility
52
When should alfalfa hay be harvested for highest nutritive value?
Pre-Bud/Vegetative stage
53
Palatability and digestibility ___________ as crop matures
decreases
54
What is the ideal texture for good quality hay?
Soft & Pliable to touch, lack of coarse, fibrous stems
55
What is the ideal odor for good quality hay?
Smell of newly mown lawn is standard (any other smell is bad)
56
What would the condition be for bad quality hay
White/Bluish, powdery appearance & excessive dust indicate mold
57
Foreign material __________ feed value
decreases
58
What presence of 3 things indicate careless harvest?
Dirt, Dust, and trash
59
Foreign material ___________ palatability
reduces
60
What does leafiness contribute to good hay quality?
Leaves contain high digestible energy + 2/3 of the protein in hay
61
________ of leafiness equals _______ hay quality
lack; decreased
62
What is the best color for feed?
Bright green
63
What does color change indicate?
Loss in feed value
64
What color change would be considered okay for high quality feed still?
Slightly sun-bleached or small amounts of rain damage
65
True or False: Cattle cannot make their own water soluble vitamins
False - They can
66
What are the 3 vitamins of concern?
Vitamin A Vitamin D Vitamin E
67
How soon does the destruction of fat soluble vitamins occur in cut feeds?
Within 90 days
68
Vitamin A is _________ in high grain diets & green forages diet
Low
69
What are the deficiencies of Vitamin A?
Decreased fertility Decreased bone development Decreased feed efficiency Increased disease and illness
70
What is vitamin D sometimes referred to?
Sunshine vitamin
71
How do forages get adequate levels of vitamin d?
Sun cured forages & those exposed to direct sunlight
72
What are vitamin D deficiencies?
Rickets Weak deformed calves Dead calves
73
Which vitamin had poor placental transfer?
Vitamin E
74
What provides calves with adequate levels of Vitamin E?
Milk from cows
75
What do low levels of Vitamin E mixed with Selenium cause?
White muscle disease Reproductive problems (abortions)
76
What are the 3 ways to supplement Vitamins A, D & E?
Injections = 2x during winter Free Choice = variable intake Force Feeding in grain & silage = best
77
How is vitamin K provided?
By green forage
78
How is vitamin K synthesized?
By rumen bacteria
79
How do vitamin K deficiencies occur?
By consuming moldy sweet clover
80
What are the deficiencies of water soluble vitamins?
Thiamin = destroyed by high grain diets Decreased intakes during times of stress/disease = short term deficiency
81
What are the sources for calcium?
Roughages Limestone Dicalcium Phosphate Bone meal Oyster Shell
82
What role does calcium play?
Nerve transmission Clotting Digestion Biochemical reactions
83
What are the sources of Phosphorous?
Grain Canola meal Phosphoric acid Defluorinated rock
84
What are the roles of phosphorous?
Biochemical reactions Energy production Component of bone & teeth
85
What is the main function of salt?
Maintain osmotic pressure and acid base balance Nerve transmission Transport of amino acids
86
What are the sources of salt?
Salt blocks Loose salt (higher consumption) Must balance with proper/sufficient water intake
87
What are the sources of magnesium?
More mature plants Mg Oxide, Mg Sulfate, Mg Carbonate
88
What is the role of magnesium?
Component of bone Carbohydrate and protein metabolism Activation of enzymes
89
What is the main function of Potassium?
Maintains acidity and pressure Enzyme reactions in CHO and protein metabolism and synthesis Nerve impulses and muscle contraction
90
What is the role of salt?
HCl in stomach for digestion Activation of digestive enzymes Regulation of blood pH
91
What are the sources of sulfur?
High protein feeds
92
What is the role of sulfur?
Component of protein, chondroitin sulfate, vitamins & hormones Involved in protein synthesis, energy use, hormone systems, blood clotting, and acid-base balance
93
What is the purpose of iron?
Hemoglobin and myoglobin Stored in liver, spleen, bone marrow
94
Iron is _________ absorbed, _______
poorly; 5-10%
95
True or False: Plant sources of iron is better than animal
False; animal is better
96
What is an iron deficiency?
Anemia
97
What is the function of zinc?
Important in enzyme systems & protein synthesis
98
True or False: All rations in Western Canada require supplementation
True
99
What is deficiencies of zinc?
Parakeratosis = scaly lesions & swollen feet
100
What is the function of copper?
Necessary for absorption & transport of iron and Hg formation Important in melanin, collagen, elastin, and ATP synthesis
101
Where is copper stored?
The liver
102
What is selenium?
An anti-oxidant
103
What is the source for selenium?
Grains
104
What are the deficiencies of selenium?
White muscle disease Retained placenta Poor fertility
105
What is cobalt required by and for?
By rumen microbes, for synthesizing vit B12
106
What is Iodine required for?
To produce Thyroxine
107
What do iodine deficiencies lead to?
Goiter
108
What is the source of Chromium?
Potentiates the action of insulin
109
What is a source of chromium?
High Chromium yeast
110
What do deficiencies of chromium lead to?
increased carcass leanness
111
What are the 3 best ways to feed minerals?
Free choice Mix with carrier = grain or chopped feed Total mixed ration
112
What is the best way to feed minerals?
Total mixed ration
113
What are the 8 steps to formulate a supplement?
1. Feed analysis of current feed 2. Determine nutrient requirement of group 3. Estimate dry matter intake 4. Compare nutrient intake with requirement and determine what is needed 5. Select supplement based on its nutrient content & price 6. Determine amount of supplement to use 7. Feed supplement 8. Evaluate cow performance
114
What is the early winter feeding strategy?
Poorest Feed Least demanding time
115
What is the late winter feeding strategy?
Better feed Cow in 3rd trimester & requires 15% more feed
116
What is the feeding strategy for after calving?
Best feed Highest demand (30% more feed)
117
Calves need to receive ________ of their body weight in high quality colostrum within first ______ of life
10-12%; 18hrs
118
What are the 4 main functions of water?
- Help eliminate waste products of digestion & metabolism - Regulate blood osmotic pressure - Major component of secretions, products of conception & growth - Thermoregulation
119
What are the 3 major sources of water?
Free drinking water Water in feed Metabolic water
120
Cattle will drink _______________ per day
26-66L
121
What is the ideal body condition for mature cows?
2.5
122
What is the ideal BCS for heifers?
3.0
123
What are the times to check BCS?
Fall preg check (min 3.0) Calving (min 2.5/3.0) Pre-breeding (2.5) +/- during the summer
124
What is the detriment of low BCS when calving?
too thin = can't produce milk

Nutrition (2 decks)

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