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Nutrition > Bovine Nutrition > Flashcards

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
Q

Omasum contains ________ of digestive tract capacity

A

6-8%

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26
Q

True or False: Water is reabsorbed from digesta in Omasum

A

True

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27
Q

True or False: Particle size stays the same in Omasum

A

False - is further reduced

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28
Q

What do abomasum digestive enzymes break feed down into?

A

Protein
Vitamins
Simple Carbohydrates
Fats and Amino Acids

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29
Q

Abomasum breaks feed down for __________ into small intestine

A

absorption

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30
Q

______________ material passes into large intestines

A

Indigestible

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31
Q

Excess moisture is reabsorbed & Fecal material is formed where?

A

Large intestines

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32
Q

What are the 3 main energy requirements?

A

CHO (carbs)
Fats
Protein

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33
Q

Which energy source is the main one?

A

CHO (carbs)

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34
Q

What are the 2 types of CHO?

A

Fibre
Simple (grains)

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35
Q

Where are CHO’s broken down into VFA’s (volatile fatty acids)?

A

Rumen

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36
Q

Fats provide source of _________, __________, and ___________ protection

A

heat, insulation, body

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37
Q

True or False: Protein is fed often due to high cost

A

False

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38
Q

True or False: Microbes are feed specific

A

True

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39
Q

Abrupt feed changes can cause _________

A

bloat

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40
Q

What are the 5 reasons why fat is important to the diet?

A

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

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41
Q

Young ruminants require sufficient _____________ ____________ ____________ with regards to protein requirements

A

essential amino acids

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42
Q

Mature ruminants require supply of ___________ or ____________

A

Protein; nitrogen

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43
Q

Where can mature ruminants get essential amino acids from?

A

Rumen Microbes

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44
Q

What are 4 feed sources

A

Roughages or forages
Legumes
Grasses
Roughages or forages in a conentration

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45
Q

What are some examples of roughages or forages?

A

Pasture, range plants, silages, dry forages (hay)

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46
Q

What are some examples of legumes?

A

Alfalfa, red clover, sweet clover, white clover

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47
Q

What are some examples of grasses?

A

Kentucky bluegrass, timothy, reed canary, redtop and smooth bromegrass

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48
Q

What are some examples of concentrated roughage or forage?

A

Carbonaceous (corn, oats, barley, rye)
Proteinaceous (urea, biuret, phosphate, ammonium sulfate)

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49
Q

Green = ___________
Yellow = ___________

A

Food (hay)
Bedding (straw)

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50
Q

What 5 categories do you evaluate for good hay quality?

A

Maturity
Texture, Odor, and Condition
Foreign Material
Leafiness
Color

51
Q

How does maturity contribute to hay quality?

A

Stage of maturity at harvest influences the quality the most
Makes difference in palatability and digestibility

52
Q

When should alfalfa hay be harvested for highest nutritive value?

A

Pre-Bud/Vegetative stage

53
Q

Palatability and digestibility ___________ as crop matures

A

decreases

54
Q

What is the ideal texture for good quality hay?

A

Soft & Pliable to touch, lack of coarse, fibrous stems

55
Q

What is the ideal odor for good quality hay?

A

Smell of newly mown lawn is standard (any other smell is bad)

56
Q

What would the condition be for bad quality hay

A

White/Bluish, powdery appearance & excessive dust indicate mold

57
Q

Foreign material __________ feed value

A

decreases

58
Q

What presence of 3 things indicate careless harvest?

A

Dirt, Dust, and trash

59
Q

Foreign material ___________ palatability

A

reduces

60
Q

What does leafiness contribute to good hay quality?

A

Leaves contain high digestible energy + 2/3 of the protein in hay

61
Q

________ of leafiness equals _______ hay quality

A

lack; decreased

62
Q

What is the best color for feed?

A

Bright green

63
Q

What does color change indicate?

A

Loss in feed value

64
Q

What color change would be considered okay for high quality feed still?

A

Slightly sun-bleached or small amounts of rain damage

65
Q

True or False: Cattle cannot make their own water soluble vitamins

A

False - They can

66
Q

What are the 3 vitamins of concern?

A

Vitamin A
Vitamin D
Vitamin E

67
Q

How soon does the destruction of fat soluble vitamins occur in cut feeds?

A

Within 90 days

68
Q

Vitamin A is _________ in high grain diets & green forages diet

A

Low

69
Q

What are the deficiencies of Vitamin A?

A

Decreased fertility
Decreased bone development
Decreased feed efficiency
Increased disease and illness

70
Q

What is vitamin D sometimes referred to?

A

Sunshine vitamin

71
Q

How do forages get adequate levels of vitamin d?

A

Sun cured forages & those exposed to direct sunlight

72
Q

What are vitamin D deficiencies?

A

Rickets
Weak deformed calves
Dead calves

73
Q

Which vitamin had poor placental transfer?

A

Vitamin E

74
Q

What provides calves with adequate levels of Vitamin E?

A

Milk from cows

75
Q

What do low levels of Vitamin E mixed with Selenium cause?

A

White muscle disease
Reproductive problems (abortions)

76
Q

What are the 3 ways to supplement Vitamins A, D & E?

A

Injections = 2x during winter
Free Choice = variable intake
Force Feeding in grain & silage = best

77
Q

How is vitamin K provided?

A

By green forage

78
Q

How is vitamin K synthesized?

A

By rumen bacteria

79
Q

How do vitamin K deficiencies occur?

A

By consuming moldy sweet clover

80
Q

What are the deficiencies of water soluble vitamins?

A

Thiamin = destroyed by high grain diets
Decreased intakes during times of stress/disease = short term deficiency

81
Q

What are the sources for calcium?

A

Roughages
Limestone
Dicalcium Phosphate
Bone meal
Oyster Shell

82
Q

What role does calcium play?

A

Nerve transmission
Clotting
Digestion
Biochemical reactions

83
Q

What are the sources of Phosphorous?

A

Grain
Canola meal
Phosphoric acid
Defluorinated rock

84
Q

What are the roles of phosphorous?

A

Biochemical reactions
Energy production
Component of bone & teeth

85
Q

What is the main function of salt?

A

Maintain osmotic pressure and acid base balance
Nerve transmission
Transport of amino acids

86
Q

What are the sources of salt?

A

Salt blocks
Loose salt (higher consumption)
Must balance with proper/sufficient water intake

87
Q

What are the sources of magnesium?

A

More mature plants
Mg Oxide, Mg Sulfate, Mg Carbonate

88
Q

What is the role of magnesium?

A

Component of bone
Carbohydrate and protein metabolism
Activation of enzymes

89
Q

What is the main function of Potassium?

A

Maintains acidity and pressure
Enzyme reactions in CHO and protein metabolism and synthesis
Nerve impulses and muscle contraction

90
Q

What is the role of salt?

A

HCl in stomach for digestion
Activation of digestive enzymes
Regulation of blood pH

91
Q

What are the sources of sulfur?

A

High protein feeds

92
Q

What is the role of sulfur?

A

Component of protein, chondroitin sulfate, vitamins & hormones
Involved in protein synthesis, energy use, hormone systems, blood clotting, and acid-base balance

93
Q

What is the purpose of iron?

A

Hemoglobin and myoglobin
Stored in liver, spleen, bone marrow

94
Q

Iron is _________ absorbed, _______

A

poorly; 5-10%

95
Q

True or False: Plant sources of iron is better than animal

A

False; animal is better

96
Q

What is an iron deficiency?

A

Anemia

97
Q

What is the function of zinc?

A

Important in enzyme systems & protein synthesis

98
Q

True or False: All rations in Western Canada require supplementation

A

True

99
Q

What is deficiencies of zinc?

A

Parakeratosis = scaly lesions & swollen feet

100
Q

What is the function of copper?

A

Necessary for absorption & transport of iron and Hg formation
Important in melanin, collagen, elastin, and ATP synthesis

101
Q

Where is copper stored?

A

The liver

102
Q

What is selenium?

A

An anti-oxidant

103
Q

What is the source for selenium?

A

Grains

104
Q

What are the deficiencies of selenium?

A

White muscle disease
Retained placenta
Poor fertility

105
Q

What is cobalt required by and for?

A

By rumen microbes, for synthesizing vit B12

106
Q

What is Iodine required for?

A

To produce Thyroxine

107
Q

What do iodine deficiencies lead to?

A

Goiter

108
Q

What is the source of Chromium?

A

Potentiates the action of insulin

109
Q

What is a source of chromium?

A

High Chromium yeast

110
Q

What do deficiencies of chromium lead to?

A

increased carcass leanness

111
Q

What are the 3 best ways to feed minerals?

A

Free choice
Mix with carrier = grain or chopped feed
Total mixed ration

112
Q

What is the best way to feed minerals?

A

Total mixed ration

113
Q

What are the 8 steps to formulate a supplement?

A
  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
Q

What is the early winter feeding strategy?

A

Poorest Feed
Least demanding time

115
Q

What is the late winter feeding strategy?

A

Better feed
Cow in 3rd trimester & requires 15% more feed

116
Q

What is the feeding strategy for after calving?

A

Best feed
Highest demand (30% more feed)

117
Q

Calves need to receive ________ of their body weight in high quality colostrum within first ______ of life

A

10-12%; 18hrs

118
Q

What are the 4 main functions of water?

A
  • Help eliminate waste products of digestion & metabolism
  • Regulate blood osmotic pressure
  • Major component of secretions, products of conception & growth
  • Thermoregulation
119
Q

What are the 3 major sources of water?

A

Free drinking water
Water in feed
Metabolic water

120
Q

Cattle will drink _______________ per day

A

26-66L

121
Q

What is the ideal body condition for mature cows?

A

2.5

122
Q

What is the ideal BCS for heifers?

A

3.0

123
Q

What are the times to check BCS?

A

Fall preg check (min 3.0)
Calving (min 2.5/3.0)
Pre-breeding (2.5)
+/- during the summer

124
Q

What is the detriment of low BCS when calving?

A

too thin = can’t produce milk

Nutrition (2 decks)

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