Credit test 1 Applied nutrition Flashcards
1
Q
What is main fermentation place and reservoir of feeds in ruminants?
A
Rumen
2
Q
Where is the first digestion with enzymatic activity occuring?
A
In abomasoum
3
Q
What is the pH of rumen?
A
Close to neutral.
6 - 6.8 (
4
Q
What is the pH of abomasum and why?
A
pH around 2.5 due to secretion of HCl
5
Q
The low pH of abomasum has what effect?
A
- Dissolve minerals
- Kills rumen bacteria
- Breaks down proteins
6
Q
What is the main part of ruminal system for digestion and absorption?
A
Small intestines
7
Q
What is the dairy cow intake ratios of nutrients?
A
65 - 70% carbohydrates. Both structural and non-structural
13 - 18% protein - CP
3 - 7% fat - EE
8
Q
When is a forage type of diet good to give to cow?
A
Good for meat lactation type, late lactation or dry period. Generally responsible for rumination and saliva production.
9
Q
When is a concentrate type of diet good to give to cow?
A
Good for high lactating cows, at peak of lactation. Lower production of saliva. Shorter rumination
10
Q
What is typical consequences of when providing mainly a forage type of diet to cow?
A
Low amounts of concentrates given 0 - 30%
- Longer time of rumination
- Higher production of saliva
- pH of rumen -> 6.4 - 6.8
- Optimal environment for cellulolytic bacteria
- Lower concentration of VFA, slower VFA absorption
- Highest concentration of Acetic acid of the 3 VFA
11
Q
What is typical consequences of when providing mainly a concentrate type of diet to cow?
A
30 – 50 % concentrate
- Shorter time of rumination
- Lower production of saliva - pH of rumen -> 5.8 – 6.4
- Optimal environment for amylolytic bacteria - ferment starch into VFA
- Higher production of propionic acid –> Faster growth of rumen papillae –> Better absorption of VFA.
- Faster VFA absorption
12
Q
What is a typical non-structural carbohydrate?
A
Starch, also sugar in form of sucrose
13
Q
What is typical structural carbohydrates?
A
Cellulose and hemicellulose
14
Q
Microorganisms in forestomachs can ferment carbohydrates into?
A
VFA and will be used as energy sources for the cattle
15
Q
Fermentation of carbohydrates by bacteria will lead to formation of?
A
VFA and carbon skeleton (by-product)
16
Q
Beside carbohydrate fermentation in the rumen by bacteria it can also…?
A
There is also a portion of feed protein degraded in the rumen by the microbes.
From these protein degradations the bacteria can take the NH3 + the carbon skeleton from carbohydrate fermentation and produce microbial AA
17
Q
What has a positive effect on milk fat production?
A
Acetic acid
18
Q
What has a positive effect on milk protein production?
A
Microbial protein and Propionic acid
19
Q
What has a positive effect on production of microbial protein in rumen?
A
NH3 + carbon skeletons
20
Q
Propionic acid is an important precursor for?
A
Glucose production.
Around 60% of the Glucose is synthesized from Propionate
21
Q
From propionic acid glucose is formed. Glucose in its turn is important for?
A
Lactose formation
22
Q
Which VFA are a carbon source for fatty acids?
A
Both Acetate and Butyrate.
Acetate for
- adipose tissue
- mammary gland
Butyrate mainly for mammary gland
23
Q
What is important for well functioning of chewing and passing of digest, enzymatic degradation associated with fermentation?
A
Fiber content from FORAGES.
Fiber from concentrates can’t positively affect these things due to absence of particle size.
24
Q
Describe Lignin.
A
It is a fiber complex and NOT a carbohydrate. Undigestible for animal.
Affect how long it takes for the fiber to be fermented depending on how much lignin it contains.
25
Which 3 factors can affect the pH
- Saliva production
- Absorption of VFA of rumen
- Rate of fermentation of carbohydrate
26
What is the main source of energy in ruminants?
VFa by 70% of the total energy need.
27
What is true for sugar, starch and fibre?
Sugar and starch are fermented very quickly and effectively.
- About 85% of starch are fermented directly into the rumen.
Fibre takes longer and depend on the lignin content.
- High lignin in diet Efficiency of fermentation is lower – 40%
- Lower lignin in diet Fermentation is higher – 70%
28
What should the ratio be between Acetate and Propionate in healthy animals?
2,5 - 3:1 ratio
29
What is the primary chemical component of feeds that determine the digestion rate?
NDF - Neutral Detergent Fibre
30
What is the normal dose of fat in diet?
3 - 4% of fat
31
What are the two main fat types?
* Triglycerides – In concentrates as by-products, cereal grains, oil seeds.
Glycerol + 3 unsaturated FA.
* Galactolipids – Complex of galactose + carbohydrates + unsaturated FA
32
What are the 3 different FA types that can be found in rumen?
Unsaturated, saturated and protected FA
33
Why is biohydrogentation an important step=
- Unsaturated FA are hydrogenated with addition to hydrogen ions. Typical conversion of unsaturated FA -> saturated FA.
- An imp step since free unsaturated FA can be toxic to microbial cells.
34
What are Protected FA?
- FA from by-pass fats.
- A group of fat that is used if you need to increase the FA amount, ore specifically -> Inert fats
- They are not degraded into rumen but in SI.
- An example is Ca - salts of FA.
- Can use 1-2% of addition this fat type in diet
- Good process for blocking of toxicity of unsaturated FA
35
Which two groups can proteins be divided into in ruminant diet?
Two groups in ruminant diet
- Rumen degradable proteins: Soluble proteins
- Rumen undegradable proteins: By-pass proteins.
36
Degradable proteins can be degraded into which end-products?
NH3 or AA
37
What is the main function of NH3?
Can be used as a source of nitrogen for synthesis of microbial protein
38
When is supply of by-pass proteins important?
For high-producing cows when the production is higher. High production of milk content with milk protein
39
Metabolizable protein and its absorbable amino acids from small intestines can arrives from two places?
From microbial proteins and by-pass proteins
40
What is the role of amino acids once absorbed from SI?
- For synthesis of milk protein, muscle protein and for liver protein like albumin and globulin.
41
What is typical for Confinement systems with totally mixed rations: TMR
- A mixed system of forages and concentrate together
- Most common method for high producing indoor dairy cows.
- Main feed are preserved forages like haylage
- Main concentrates are according to quality of forage
HELP DAIRY COW ACHIEVE MAXIMUM PERFORMANCE
42
What is typical for Confinement systems in which concentrates and forages are fed separately?
- Imp to give forage first since concentrate are too acidic.
- Starch + sucrose are high in carbohydrates.
- Concentrates can attack the pH in rumen since large production can affect the pH
43
What is typical for Pasture based systems?
- Economical system.
- Problematic since it usually can’t be used during whole season and the nutritional quality quickly changes.
• Fresh pasture material is high in protein
• Old pasture is high in structural carbohydrate. Lignin increases
44
What is the main source of energy in ruminants?
Carbohydrates (+fat)
- sugars
- starch
- fiber
45
What has the highest energy source provided to ruminants?
Lipids. Generally 2,5x more energy than carb.
46
How much fiber is needed for a normal ruminal function and activity?
18 - 30% fiber.
| Important for motility in rumen, production of saliva and rumination.
47
Which amino acid has fiber a good content of?
Acetic acid
48
Which is high in fiber?
Roughages and forages
49
What is an important limiting factor for regulation of feed intake especially in high producing cows?
Fiber
50
What is the general recommendation of forage DM intake?
1 - 1,5kg / 100kg of BW
51
What is the maximum intake of NDF?
1,2% of the cows body weight.
For example
1,2kg / 100kg BW
52
How much protein does milk contain?
3,5% protein
53
How much protein should generally be provided?
14% total protein in DM.
| Max production is 17 - 18% for high producing cows
54
When is the highest quality of protein required?
During lactation. Milk is high in protein and need a lot of proteins in feed too.
55
Why is addition of inorganic sulphur required for protein in feed?
Required for microbes to produce sulphur-containing AA like methionine
56
What can consequences be of protein deficiency?
- In lactating cow -> sudden decrease in milk production
- Severe deficiency -> Excessive weight loss
- Underweight born calves.
57
From what can microbial protein be produced from?
Urea or NPN
Urea can be a source of nitrogen used for synthesis of microbial protein and for normal synthesis of sulphur containing amino acids
58
What is the recommended amount of urea?
Not more than 1/3 of the protein requirement of a lactating cow
OR
33% of total protein requirement
59
How much calcium does 1kg milk contain?
1,3% Calcium
60
How much calcium does 1kg colostrum contain?
2,6% Calcium
| Higher in colostrum than general milk
61
Which vitamins are the most problematic in cattle?
A, D and E and must be supplied in diet.
62
Which vitamins are synthesized according to the need in rumen?
Vitamin B complex and vitamin K
63
What is a limiting nutrient in diet?
Water
64
How much water is a cow generally drinking a day?
50 - 100kg water/day
65
In 1l of milk how much is DM and water?
12% DM and 88% water
66
What are forages a good source of?
Fiber
67
What are root crops a good source of?
High moisture and low fibre
68
What are concentrates a good source of?
High in energy and starch, low in fibre
69
For each 2 litres of milk produced how much concentrate should be given?
1kg
70
What are by-products a good source of?
Very high in moisture, can be drived
71
For what is commercial feeds given?
For protein supplement
72
How long does lactation period last?
305 days
73
What is Dry Period?
Period between two lactation periods.
- Last 7-8 weeks / 60-65 days for 1st and 2nd lactation cows
- 50 - 60days (11 - 12 weeks) for 4 year old cows
74
Why is the Dry period important for the cow?
1. Rest the mammary gland (due to heavy milking)
2. Development of the unborn calf (1/2 of the foetal growth occur in the last 2 months)
3. Acquire body reserves (while avoiding excess body fat)
4. Rest for the rumen papilla.
75
First phase of lactation lasts for how long and what is characteristic for it?
- 10 weeks (First 10 weeks )
| - Rise and peak in milk production and negative energy balance due to usage of body restores
76
Second phase of lactation lasts for how long and what is characteristic for it?
- 10 - 20 weeks
- Maximum DM intake and the intake is in balance with the needs
- Should be bred to initiate a new pregnancy: 60 - 70 days after calving
77
Third phase of lactation lasts for how long and what is characteristic for it?
- More than 15 weeks?
- Main period to restore body reserves for next lactation. Decline milk yield and end of lactation
- Cattle gains weight due to increased size of growing fetus
78
Dry period of lactation last for how long and what is characteristic for it?
- Last 2 months of pregnancy: Period of 60 days before next lactation
- Can be divided into two phases; 4 and 5
Phase 4 - Longest part of dry period
Phase 5 - Last 1 to 3 week of pre-partum
79
When is it important to start increasing concentrates for preparation of rumen of lactating cows?
In the first 5 weeks of pregnancy and last 3 weeks of pregnancy
80
When of early lactation is milk production peaking?
At 5 - 8 weeks after calving
81
What is the optimal mobilization (usage) of reserves in early lactation?
When cow loses about 0,5 - 1kg/day.
| If more than 1kg it can lead to metabolized disorders like Ketosis and Fatty liver
82
A good source of effective fibers can be found in?
Forages. Contain 75% of fiber
83
What does the peak production during early lactation means?
Milk yield increases more rapidly than DM intake
84
When is the protein levels needed at a minimal level?
During dry period CP is on minimum level - 12%
85
How much of concentrates should be given to help microbial flora to adapt to grains?
And in which period?
2-3kg concentrates(grains) and increase with 0,5kg each day. Increase gradually until the cow consume 1 - 1,5kg concentrate /100kg bw
In dry period
86
How can growth of amylolytic bacteria be supported?
- By increasing concentration in diet in last period of pregnancy
- Concentration high in starch for growth
87
Forage concentrate ratio in dry period last 2-3 weeks should be?
80:20 ratio
88
How can rumen papillae growth be stimulated?
- By increasing proportion of STARCH in the ration
| - Increasing levels of PROPIONIC ACID
89
How can better absorption of VFA be adjusted?
By increasing the Propionic acid which helps better growth and higher rumen papillae
90
How long is the optimum dry period?
6 - 8 weeks to prepare for next lactation
91
First 5 - 6 weeks of Dry period typicals.
Can meet the requirement for this period amost through forage alone.
- Energy conc. are relatively low in comparison to other stages of lactation
- Relatively high fiber levels
92
Last 2 -3 weeks of Dry period typicals
As cow gets closer to calving, we want to increase nutrient density of their diet to them prepared for the lactation diet.
- Increase energy
- Increase protein
- Decrease fiber
93
Definition of Preparturient period or Transition period
Period usually defined as 3 weeks before and 3 weeks after calving. " A 6 weeks period"
94
Why is the Preparturient period / Transition period a critical period?
The cow undergo signficiant physologic and immunologic changes.
• It is associated with many metabolic disorders in cows due to changes of nutrients
< -- 3 weeks: Cow support fetus – Glucose and amino acid need increases
-- > 3 weeks: Cow starts producing milk – Energy, protein and Ca2+ demand increases
Often associated with Acidosis, Ketosis and Milk fever
95
What is Acidosis and typical for it?
* Especially in early lactation when adding grains to diet (incr. VFA, decr. pH)
* This can change microbial function and lower pH and help the lactobacilli to form lactic acid and further lead to acidosis. (too acidic environment)
96
What is Ketosis and typical for it?
• Happens adult cow in early lactation. Due to a negative energy balance. FA after mobilization of energy resource can be transformed into Ketone bodies
97
What is Hypocalcemia and typical for it?
Milk fever.
* When insufficient milk production
* 1st 24h post calving is critical.
* Can be in a clinical and subclinical form
98
How can Milk fever be prevented?
By avoiding overfeeding with Calcium. Feed cow less than 100g + 45g P
99
How should the cow be fed during the 1st day after calving?
During the 1st day after calving the cow should be fed the same amount of grain as before calving, followed by an increase of 1-1.5kg/day according to the cows appetite (600kg cow should have 6-9kg concentrate per day
100
Recommended Dry Matter ratio from forage and concentration in Dry phase first 5-6 weeks?
Ratio of 100:0
101
3 main nutritions in milk normally
Lactose, lipids and milk protein
102
What is the most predominant carbohydrate in milk? What is it's composition?
Lactose.
A disaccharide from glucose + galactose
103
How much of lactose is their in milk?
4.6 - 4.8%
104
How much of lipids does the milk contain? What is it's composition?
3.5 - 4.5%
A triacylglycerol from 3 FA + Glycerol
105
What are the 3 sources of how to produce milk fat?
Short-chain acids
Long-chain acids
Intermediate-chain acids
106
What type of lipid is VFA?
A short-chain acid synthesized in mammary gland from mainly Acetate, but also B-hydroxybutyrate
107
What is the total protein content of milk?
3.2 - 4.0% where about 95% of it is in from of true protein
108
What is the main milk protein?
Casein
109
For example how much milk protein is there in 1l of milk?
32g
110
What are the main sources for synthesis of milk proteins?
Microbial proteins and by-pass proteins
111
In milk, what are the different protein amounts?
About 80% is true protein - Casein
| About 20% is milk serum or whey proteins
112
What is the ratio of Propionate and Acetate for fermentation in rumen?
Ratio 2:1 , Acetate:Propionate
113
How can VFA be formed?
By microbes in rumen breaking down carbohydrates e.g. fibers into VFA
114
What is the main precursor of FA?
Acetic acid, as a potential source of milk fat.
| Also influence the concentration of milk
115
How can fat content in milk be improved?
By increasing digestible fiber
116
What is the precursor for Gluconeogenesis?
Propionic acid
117
What is important for fermentation of non-structural carbohydrates?
Propionic acid
118
Why is Glucose a very imp metabolite for high producing cows?
For production of milk sugars - lactose
119
For what is small intestine the main absorption place?
- Amino acids
- Microbial proteins
- By-pass proteins (rumen undegradable proteins)
Also FA can be absorbed and used for synthesis of milk fat + glucose
120
Heifers are bred according to which parameters?
To age and weight
121
When is 1st insemination generally done?
At AGE: 2
| at WEIGHT: Around 400kg
122
What is the goal with heifers breeding?
Optimal growth
123
What are the nutritional stages the heifer can be divided into?
* Weaning to 9 months of age
* From nine months to mating at 15 months of age
* 15 months of age to 24 months
124
What is the protein requirement for maintenance in heifer?
Around 14 - 17%
125
What is typical for heifers regarding by-pass supplements?
Not necessary to supply by-pass products. They get enough of AA in SI from microbial proteins.
126
What is the main differences between the "Weaning to 9 months of age" heifer groups?
3 - 6 months and 6-9 months
3-6 months
- Imp with good quality hay high in protein = Alfalfa hay, legume grass
- Adding concentrates in a dose about 2kg/day until about 6 months to achieve full functionality of the rumen
6-9 months
- Can start giving more mix of forages
- Still high in protein content but not too high energy. = Lucerne, legume-grass hay, silage or haylage.
(corn silage high in energy so be careful with)
127
What is the most sensitive rearing period for the calf?
From birth up to 3 months (10 weeks)
128
What is typica flr the newborn calf having?
- Very low activity of gastric, pancreatic and intestinal enzymes like pepsin, amylase and maltase
- High activity of Chymosin, lipase and lactase
129
It is important that the calf ingest an adequate amount of colostrum within ?
Within 12 - 24h of life to be able and develop a good immune system
So called Passive Immunity by taking up the Ig from the colostrum for prevention of infections and diseases
130
From what age is the Active immunity starting to become active?
From week 5
131
What is the reason for that the calf can't take up Ig via the placenta?
Due to the low enzyme activity at this age
132
Why is week 4-6 a very critical period of a calf?
Passive immunity decreases and the Active immunity is still not on a very high level.
133
When is the best immunoglobulin absorption of the calf?
Immediately after birth and max up to 6h of age.
After 6h the absorption of Ig dramatically decreases
134
Which immunoglobulin determines the colostrum quality and why?
IgG
Because the IgG is the most important antibody for giving protection to the calf
135
How can the colostrum quality be measured?
By a colostrometer
136
What is the ideal amount of colostrum a cattle should drink as soon as possible after birth?
4l as soon as possible and another 2l within 12h after calving
10 - 15% of calf's body weight. 4-6kg
137
What is transitional milk?
The milk produced from day 2 - 5 AFTER BIRTH when the milk is something in between colostrum and whole milk
138
Dry matter of colostrum in comparison to milk is.....
Higher than in milk - Double DM content
139
Concentration of lactose in colostrum in comparison to milk is.....
Lower than in milk - Half of the lactose content in comparison to whole milk
140
Fat and protein levels in colostrum in comparison to milk are ......
Higher than in milk. Especially protein levels
141
Immunoglobulins of colostrum in comparison to milk is.....
Are high.
(Ig are associated with proteins and are the main component of colostrum)
In whole milk it is extremely low, but instead high levels of the Casein protein.
142
High energy feeds for calfs are which two?
| Low feeds?
Milk and concentrates.
Low energy feeds are medium quality pasture or hay.
143
Name a few imp functions that proteins have in calfs
Function in
| - Synthesis of enzymes and hormones
144
When can the Ig be absorbed as macromolecules?
Only during colostrum nutrition
145
Which are the two main minerals for growing calves?
Calcium and Phosphorous
146
Beside Ca2+ and P which is also major minerals needed for a calf?
Mg2+ , Na+, K+
147
Which mineral has the calf often low reserves of?
| How can it be adjusted?
Iron and it is very low in whole milk.
| By additional iron supplements it can also increase haemoglobin levels and growth of young calfs.
148
Which vitamins has calfs generally a very low reserves of already by birth?
Vitamin A, D and E
149
Which vitamins does milk replacers often have added? Why?
Vitamin B complex and vitamin K.
Due to the limiting activity of microbes in calves. This chnages when calf has a functioning rumen. Then it can supply its own B vitamins and they are NOT normally added to concentrate mixes
150
When does maximal growth intensity of calf occur?
In Period of milk nutrition - 1st month of age
151
Where does the calf milk goes in which department of stomachs?
Abomasum where milk forms a clot from coagulation of the milk protein casein
152
What are the components of milk?
Casein, whey proteins, lactose and minerals
153
Which milk component supply immediate energy to the calf?
The lactose due to being digested quickly
154
What is typical for liquid skim milk "liquid feeding"?
Contain normal protein levels but low in fat.
155
What is typical for liquid or dry whey "liquid feeding"?
High in lactose. Low fat levels. Good energy source
156
At what temperature are milk replacers mixed?
In warm water at 43 - 48 degrees
157
Milk replacer temperature when given to calf?
Normal range is from 20 - 24 degrees.
| New formulations for intensive feeding programs have the milk at 28 - 30 degrees.
158
What is different between milk replacers and milk replacers that's been acidified?
Milk replacers undergone acidification can also be given to calf cold.
159
What is main advantages of Milk replacers with Acidification?
- Can also be used in cold form.
- Decreased pH of abomasum Better activity of some enzymes. Activity of the pepsin enzyme.
- By improving some nutrient absorption can help in reduction of digestive disorders and improve development of ruminal digestion
160
What is the pH after acidification of milk replacer?
pH of abomasum is 4.2 - 4.6.
| Also containing formic acid 2-3ml/l
161
When should concentrate mixtures be introduced to calf?
Within 4 days of birth in form of Dry feeds/starter
162
What are concentrate mixtures given to calf high in?
High in cereal grains - starch. Fermented in rumen into Propionic acid and Butyric acid
163
Which two VFA support rumen papillae development of calf?
Propionic acid mainly and Butyric acid as nutrition of the cells of rumen papillae.
164
What is the concentrate mixtures given to calf called?
Calf starter
165
Calf starter is important for?
- Rumen development and stimulates early rumen function.
| - Growth of papillae by increasing of microbes
166
What is the normal weaning limit in calf?
Consumption of a minimum of 1kg/day
167
At what age should calf be eating some starter ?
| How much should they be eating by second week?
By 5 - 7 days of age .
110 - 230g / day by week 2
168
What is it that determines when the weaning time is achieved?
When the calf consumes 1.3 - 1,5 % of its body weight in DRY FEED.
It is then consuming enough nutrients to maintain its weight and grow without liquid feed.
169
When should forages be given to calfs?
When seeing that they consume a sufficient amount of a high quality starter. Typically after weaning.
By 3 months of age!
170
Why can it be problematic giving calf forage too soon?
Forages contains high levels of structural carbohydrates as cellulose and hemi-cellulose, instead of starch.
Fermentation of these carbohydrates support production of Acetate (VFA) which cannot support growth of rumen papillae.
171
What is the aim of nutrition of young bulls?
To be kept thrifty, vigorous condition at all times
172
Which classifications can feeding of bulls be divided into?
* Feeding young bulls
- From weaning to 3 months of age
- From weaning 12 - 15 months
- From 15 months - 3 years
* Feeding mature bulls
* Feeding bulls
173
Weight gain of young bulls from weaning to 12 - 15 months of age is?
At least 1,25kg daily
174
Weight gain of young bulls from 15 months - 3 years of age is?
Daily gain 1 - 1, 125kg
175
What is the daily ratio of feeding mature bulls?
DMI 1,5 - 2,5% of body weight
176
What is the daily ratio of feeding young bulls from 15months - 3 years?
DMI 2 - 2.25% of body weight
177
What is important when feeding bulls?
Feeding with high quality forage, concentrates / conc. mixtures
178
What is the daily ratio of high quality concentrates or mixtures in bulls?
4 - 6kg
179
Which cow type is the urea used as a source of protein ?
In lower producing cows - Protein up to 12 - 13% of DM
180
When can carbohydrates become proteins in the end formation?
If there's enough carbohydrates about 80% can become protein
181
Urea together with Microbial urease form?
NH3 + CO2
182
Carbohydrates with Microbical enzymes form?
VFA + Keto acids + carbon skeleton
183
NH3 + Keto acids with microbial enzyme forms?
Amino acids
184
From amino acids together with microbial enzymes what can be formed?
Microbial protein
185
What is the preferable carbohydrate type for utilization of urea?
Non - structural carbohydrates due to fermenting quicker (starch)
- NH3 conversion from urea goes very quickly. Therefore non-structural carb. are preferred which will also ferment quicker - Starch
- Urea together with cellulose or hemicellulose are not a good combo since these two ferment slow!
186
From carbohydrates mainly two products are formed?
NH3 and carbon skeleton
Also Keto acids in presence of microbial enzymes during the process of conversion of urea into protein.
187
Which sources are good mixing with urea?
Concentrates, molasses and silage with non-fiber carbohydrate
188
What are concentrates high in?
High in starch
189
What is molasses high in?
High in sucrose and ferment quickly
190
What are good silages for being mixed together with urea?
Silage with high content of non-fiber carbohydrate
| Corn silage are a good source for example
191
How long is the adjustment period for urea utilization?
2 - 4 weeks
192
What are the conditions for a proper urea utilization?
- That there is high level of bacteria in rumen
- Low level of protein in diet
- Available source of energy as grains or molasses
- Enough levels of Ca + P
- Enough level of mineral elements
- Nitrogen-sulphur ratio not wider than 15:1
193
What should the nitrogen-sulphur ratio for proper urea utilization?
Not wider than 15:1
194
Which are the sulphur containing amino acids?
Methionine, Cysteine, Cystine
195
What is important with addition of urea in diet?
To also increase sulphur content.
Microbes can transfer non-protein nitrogen sources into microbial proteins --> AA
196
How to optimize the use of urea?
- Supply adequate carbohydrates. Carbohydrates provide both energy for the microorganisms and a carbon skeleton for the amino acids.
- Provide a balanced diet.
- Mix feed well
- Do not feed excessive levels of urea. Urea should be limited to one-third of the total protein in the ration.
- Feed additional protein sources to growing animals – beef cattle and mature animals (cows).
- Feed small amounts frequently, rather than large amounts infrequently
- Provide a transition period for the animal to adapt to urea.
- Provide adequate water
197
What is the reflex called responsible for the colostrum flowing directly to the abomasum ?
The esophageal groove.
A tube formed by the reflex closure of a groove.
- Stimulated by calf suckling
198
After how long does the ingested milk form a clot in abomasum?
Within 10 minutes after milk or colostrum feeding
199
What is the reason for that milk clots in the abomasum?
Due to the enzymes chymosin and pepsin + HCl+ fat in the milk.
The HCl act on the casein - milk protein
200
What is another name for Chymosin?
Rennin
201
The clotting of casein and fat into a clump will be digested over how of a long period by stomach enzymes?
Over a period of 12 - 18h
202
Why is the colostrum so important for a calf life?
Since it can be associated with calf diarrhea of both infections and non-infectious factors
203
A poor colostrum management associated with diarrhea, is it a non-infectious or infectious factor?
Non-infectious factor
204
What can a colostrum poor diet cause?
- Leads to dehydration which can lead to death.
- Calf diarrhea leads to increased loss of electrolytes and water.
- Prevention of diarrhea can be done by a good colostrum management and supplied within first hours after birth: 4kg / liters of colostrum within first 12h.
205
For how long is the calf counted as a monogastric or simple stomach animal?
From birth to around 2 weeks of age
206
Which is the stomach compartment actively involed in digestion of milk?
Abomasum
207
When in a calfs life does the rumen starting to have a more important role?
As the calf starts to eat dry feeds as grains with readily fermentable carbohydrates
208
At what age are the prestomachs developed up to 70%?
At 3 months of age
209
What is the most active enzymes after birth of calf?
| What is the function of the enzyme?
Lipase and lactase
Lipase - For digestion of milk fat
- Lactase - For digestion of milk sugar
210
After birth of calf, how is the production of pancreatic amylase?
Very low, which limits the use of starch in feed during the first days of the calf's age.
211
From when in the calf life does the enzymes Maltase and Saccharase starts to become active?
Maltase activity begins to apply from the 3 rd - 4 th week of the calf's age
- Stimulated by the intake of starch and dextrin.
Saccharase begins to be active in the 5 th - 6 th week.
212
What is characteristic for new-born calves abomasum?
The pH is neutral of abomasum.
Together with the high activity of the colostrum inhibitor Trypsin it creates a protective meachanism which prevents digestion of Ig in the first hours postpartum
213
What is the goal in beef cattle nutrition?
The goal is MAXIMAL GROWTH
214
What is the daily gain in beef cattles?
More than 1kg, close to 1,5kg
215
Productive animals need essentially two types of energy
Energy of maintenance and Net energy for production
216
What is the fat content of beef cattle diet generall?
Low.
Less than 3%
Can be added an extra 3-5% to inxrease the energy content since fat at has 2,5x the energy value of carbohydrates.
217
What is the maximal of fat supply of DM in total diet?
Not more than 6% of DM in total diet
218
What is the problem with too high fat content in diet of Ru?
- That from FA and unsaturated FA can undergo biotransformation in the rumen into saturated FA.
- Free unsaturated FA in rumen can be toxic and therefore it is important with not too much supplement of fat
219
What is a good protein source in beef cattle?
Legume forages
220
How can protein content in beef cattle be increase?
* By supply of legume forages as - alfalfa or clover hay
| * NPN compounds
221
What is Fancy veal?
A feeding system - Fattening system.
For 3 - 4 months of age: 150 - 200kg
• Efficiency of milk conversion to veal
222
What is the daily gain of calf in Fancy veal?
Average gain of 1,0 - 1,3kg. Minimum 1kg
223
For what is Baby beef used? Which age?
For high quality beef production: High content of muscle proteins, low fat content
Up to 7 - 8 months: 300 - 350kg
224
What is the daily gain of cattle in Baby beef?
Average daily gain around 1,5kg
225
What is typical for Baby beef feeding system?
Higher consumption of concentrates in this systems.
| But feeds are both concentrates + forages
226
What is the disadvantage of Baby beef fattening?
Often the low carcass yield (relatively large proportion of bones at the expense of quality muscle tissue)
227
What is the goal in Beef cattle feeding system?
To produce quality beef with an increased muscle red meat mass.
228
What is typical for Beef cattle feeding system?
- Using different types of forages to meet up final body weight - 550kg!
- Higher usage of forages to increase ruminal capacity
- Need of water and protein decrease
- Need of fat increasing and leading to the 500 - 600kg weighted bull
229
What forages are a good source for influencing ruminal capacity?
Grazing and pasture
230
What is the dry matter intake for Beef cattle?
1,8 - 2,6% of BW.
| Lower in comparison to cows
231
What is the most economical method for harvested forages?
Grazing or pasture
232
What can a forage system include type of feeds?
Pasture, hay, silage and crop residues or any combination of these
233
What provides the majority of nutrients for cattle in beef production
Forages
