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Nutrition I > Diary cattle nutrition > Flashcards

Diary cattle nutrition Flashcards

1
Q

___ % is small intestine

A

20%

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2
Q

___% is cecum

A

3%

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3
Q

___ % is large intestine

A

9%

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4
Q

NDF

A

structural CHO: hemicellulose and cellulose (cell wall + lignin)

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5
Q

ADF

A

cellulose

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6
Q

nonstructural CHO include

A

cell contents: organic acids, sugars, starches, fructans, pectic S, B glucans

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7
Q

_____ come together to create VFA in rumen

A

fiber and starch

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8
Q

net energy feed values table

A

?

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9
Q

lipid digestion in ruminants

A

lipid to glyceral to VFAs
or lipid to SFAS
or lipid to UFAs to SFAs (biohydrogenation

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10
Q

SFAs and UFAs are

A

excreted into small intestine

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11
Q

vitamine A (retinol)

A

absolute requirement

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12
Q

Vitamin D (cholecalciferol)

A

synthesized by ultraviolet radiation of the skin, but is typically also supplemented to dairy cows

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13
Q

Vitamin E (tocopherol)

A

absolute requirement

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14
Q

Vitamin K (phylloquinone)

A

synthesized by ruminal bacteria to meet requirments

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15
Q

ruminal bacteria synthesize most ___ vitamins

A

water-soluble (so true deficiencies of these viamins are rare)

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16
Q

there are some benefits to supplementing ___

A

niacin and biotin

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17
Q

water-soluble vitamins include

A 
thiamine
nicotinic acid
pantothenic acid
choline
vitamine b12
riboflavin
pyridoxine
biotin
folic acid
vitamin C
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18
Q

water intake increases with

A

milk production and temperature

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19
Q

to meet nutrient demands of high-producing dairy cow:

A

increase DMI

increase nutrient density of diet

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20
Q

dairy cow phase 1 (early lactation)

A

0-10 weeks

peak milk production occurs wihtin 3-6 wks

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21
Q

phase II (mid lactation)

A

10-24 weeks

milk yield begins to decrease, peak DMI occurs within 11-1 wks

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22
Q

phase III late lactation

A

> 24 weeks

milk yield continues to decrease; cows regain body tissue reserves

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23
Q

phase IV dry period

A

5-8 wks dry period, late pregnancy (rapid fetal growth)

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24
Q

phase V transition period

A

2-3 wks

dry period; late pregnancy; prepare for lactation

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25
Q

dairy cow production stages chart?

A

x

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26
Q

physiologic priority during phase 1

A

lactation
reproduction
growth
maintenance

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27
Q

physiologic priority during phase 2

A

reproduction
lactation
growth
maintenance

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28
Q

physiologic priority during phase 3

A

reproduction
growth
maintenance
lactation

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29
Q

goal of feeding dairy cows

A

provide high energy diets to allow cows to achieve their genetic potential to produce milk

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30
Q

dairy cow dilemma

A

feeding high-grain diets= more milk, but too much dietary starch may damage rumen papillae (parakeratosis) and depress milk fat due to inadequate intake of dieatry fiber

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31
Q

challenge of dairy cow feeding

A

feed diets with sufficient energy to support maximal milk production while maintaining adequate dietary fiber levels to avoid rumen damage and milk fat depression

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32
Q

impact of type of diet on rumination time, saliva production and rumen ph

A

more salivation and rumination causes more alkalotic rumen PH; small difference in PH will have huge difference on microbes

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33
Q

starch loving microbes

A

increase with increase in grain (get more propionic acid)

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34
Q

fiber loving microbes

A

increase with increased roughage diets; (more acetate less proprionate)

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35
Q

acetate is needed for

A

milk production

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36
Q

how does inadequate dietary fiber level depress milk fat synthesis?

A 
increase grain provides for starch loving microbes
increase lactic acid production (decrease ph)
increase starch loving microbes more
decrease fiber loving microbes
decrease rumination time
decrease production of saliva
decrease dietary fiber digestion
decrease acetic acid production
decreae milk fat synthesis
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37
Q

how do we maintain adequate fiber levels in lactating dairy cow diets

A
  1. formulate diet to contain a minimum forage: concentrate ratio of 40-60
  2. formulate diet to contain minimum of 17% crude fiber or 21% acid detergent fiber (adf more accurate measure of fiber content of feed)
  3. feed minimum of 1-1.5% body weight as a forage
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38
Q

rules of thumb that do not always work

A

x

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39
Q

ROT: better to consider ____ level of the diet, not just total fiber level

A

effective fiber level

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40
Q

ROT: effective fiber is defined as

A

the properties of a feed that cause a cow to chew

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41
Q

ROT: the higher the effective fiber in a feed,

A

the more time a cow will spend chewing and or ruminating

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42
Q

effective fiber of a feed is dependent on

A 
particle size (long stem vs pellets)
amount of fiber (FC, ADF, or NDF)
type of fiber (proportion of lignin)
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43
Q

roughage value index (RVI) is determined by

A

measuring the amount of time a cow spends chewing

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44
Q

RVI is expressed as

A

minutes per chewing per unit of feed DM

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45
Q

roughage value index in order from least to greatest

A

barley grian,alfalfa pellets, corn silage, long stem alfalfa hay, med. quality hay

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46
Q

what is a method to measure effective fiber

A

penn state particle size seperator

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47
Q

impact of particle size of ration on performance of lactating dairy cows

A

fine particle size caused cows to ruminate less, produce less saliva and favored microbes that produce starch

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48
Q

short term benefits of including adequate levels of effective fiber in the lactating cow diet

A

chew more and provid emore saliva based bufferes to the rumen which will increase rumen ph and provide an environment more faborable for fiber-loving microbes; increase acetic acid production which is the precursor of milk fat synthesis

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49
Q

long term benefits

A

help maintain integrity of the rumen epithelial tissue thus preventing rumen parakeratosis (rumen burnout)

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50
Q

other nutritional factors that will affect milk consumption

A

type of grain
grain processing
dietary buffers

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51
Q

types of grain

A

cows fed grains which have a faster rate of rumen starch fermentation are more likely to have depressed milk fat
wheat>barley>corn and milo

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52
Q

grain processing

A

the more a grain is proessed the faster the rate of rumen starch fermentation
(steam flaking> cracked or dry rolled > whole)

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53
Q

dietary buffers

A

adding buffers to diet will increase rumen ph and help to minimize milk fat depression

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54
Q

dietary fats

A

adding fat to the diet may decrease milk protein

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55
Q

rate of starch fermenation differs by grain source

A

wheat most rapid
barley intermediate
milo less rapid
corn less rapid

56
Q

the more you process grain,

A

the more rapid fermentation more likely you will have acidosis

57
Q

sodium bicarbonate can be added to the diet at ____ of diet dry matter

A

1%

58
Q

situations when dietary buffers are beneficial

A 
high cornsilage based diets
high grain diets
low effective fiber diets
heat stress
when cows are off feed (early lactation)
59
Q

energy density of the diet can be increased by

A

replacing a portion of the grain in the diet with fat

60
Q

fat added diets allow more energy intake while avoiding

A

excess starch or low fiber intakes

61
Q

including more than 8% fat in th etotal diet will cause

A

DMI to decrease
fiber digestion to decrease
incidence of digestive upsets to increase

62
Q

most grains and forages contain ____ fat

A

3%

63
Q

therefore, fat can be added to diets at ___ without adverselyaffecting DMI or digeestibility

A

5%

64
Q

high producing cows within the first ______ of lactation benefit most from fat-added diets

A

2-5 months

65
Q

cows fed fat-added diets typically produce ___ more milk per day

A

4-6 lbs

66
Q

cows fed fat-added diets lose less weight during

A

early lactation

67
Q

____ cows eat less and produce less

A

heat stressed (>80F)

68
Q

feeding fat-added diets to heat -stressed cows is beneficial because

A

heat increment is decreaed

69
Q

feeding fat-added diets may _____ the incidence of ketosis and _____ reproductive performance

A

reduce

enhance

70
Q

sources of fat for lactating dairy cows

A

plant oil seeds
unprocessed fat sources
processed fat sources

71
Q

plant seed sources

A

cottonseed
soybean
canola

72
Q

unprocessed fat sources

A

tallow

hydrolyzed animal-vegetable oil blends

73
Q

processed fat sources

A

Ca salts of fatty acids

prilled fat

74
Q

rumen inert fats (bypass fats)

A

do not disrupt rumen fermentation of fiber like unprotected fats (tallow)

75
Q

rumen inert fats help maintain

A

BCS during negative energy balance when dry matter intake is limiting

76
Q

increasing the energy density of the ration helps minimize

A

rebreeding problems, maximize milk production and maintain body condition

77
Q

traditional feeding system

A

forage and concentrate based feeds are fed separately

78
Q

steps to traditional feeding system

A

determine nutrient requirements
estimate forage DMI
estimate forage nutritional quality
challenging to formulate concentrate mix to supply nutrients beyond what the forage provides

79
Q

total mixed ration feeding system

A

forages and concentrates mixed fed together

80
Q

steps to tmr feeding system

A

determine nutrient requirements
estimate forage DMI (easy cause not grazing)
estimate forage nutritional quality (easier for harvested forages)
formulate TMR

81
Q

advantages of using a TMR feeding system

A

cows not permited to eat fav forage
cows forced to eat correct balance of forage and concentrate
numerous meals throughout day; helps maintain ph
easier to feed cows in variouus groups
reduce incidence of social dominance

82
Q

advantages of using traditional feeding system

A

harvesting and chopping forages for TMR system is expensive
costs of grazing forages as part of traditional system is cheaper
cost of feeding equipement for traditional system is less expensive

83
Q

BCS 1-1.5 dairy cow

A

severe under condition

84
Q

BCS 2-2.5

A

thin

85
Q

BCS 3-3.5

A

moderate

86
Q

BCS 4-4.5

A

fat

87
Q

BCS 5

A

severe over condition

88
Q

study BCS images

A

x

89
Q

desired and reasonable BCS for dairy cows at calving

A

3.5; 3-4

90
Q

cows at peak milk

A

2; 1.5-2

91
Q

mid lactation

A

2.5; 2-2.5

92
Q

dry off

A

3.5; 3-3.5

93
Q

heifers at 6 months

A

2.5; 2-3

94
Q

heifers at breeding

A

2.5; 2-3

95
Q

heifers at calving

A

3.5; 3-4

96
Q

Phase 1 nutritional goals to achieve during early lactation

A

maximize intake (for every pound of DMI, milk production will increase by 2.5 lb)

minimize body tissue loss

97
Q

one lb of body tissue mobilized during early lactation will supply

A

energy for 7 lb of milk

protein for 3.5 lb of milk

98
Q

feeding recommendations for phase 1

A

high quality forage
palatable feed with high energy density
adequae effective fiber levels (min 20% ADF)
consider adding fat
use all natural protein supplements (no urea, NPN)
consider high quality bypass protien sources (UIP)

99
Q

the _____ of protein in UIP fed to riminants is important

A

quality

100
Q

what are the goals of phase II

A

maintain high milk production

beginto regain body condition lost during early lactation

101
Q

phase II feeding recommendations

A

use palatable feeds with high energy density
use high quality forages
ensure adequate fiber levels
use all naterual protein supplements

102
Q

phase III goals

A

restore BCS
limit overconditioning
target BCS at dry off: 3.25 to 3.5

103
Q

phase III feeding recommendations

A

use lower costs feeds when possible and meet needs

consider use of NPN to meet a portion of protein needs

104
Q

why feed dairy cow to replace body fat during late lactation>

A

????

105
Q

phase IV goals

A

optimize fetal growth
prepare cow for next lactaion
minimize length of dry period (60 days)
achieve BCS of 3.5 at calving

106
Q

phase IV recommendations

A

separate dry cows from lactating
avoid high grain diets to prevent abomasal displacement
avoid feeding excessive Ca levels to prevent milk fever

107
Q

phase v goals

A

acclimate the rumen microbes to the diet that will be fed during early lactation
allows cows to be rapidly switched to a high grain diet with minimal digestive upsets

108
Q

phase V feeding recommendations

A

feed .5 to 1.0 % of BW as grain to prevent acidosis
continue to limit intake of Ca to prevent milk fever
feed high levels of vitamein a and e to prevent mastitis

109
Q

high producing cows are forced to make major ____ at calving

A

metabolic adjustments

110
Q

tremendous nutrient demand shifts occur at

A

calving as cows redirect nutrient utilization to support high levels of milk production

111
Q

cows have remarkable ability to _____ in an attempt to maintain homeostasis

A

mobilize body tissues (lipid, Ca, protein)

112
Q

ability to consume feed lags behind the demand for nutirients during

A

first 8-10 weeks of lactation

113
Q

during this period, cows are susceptible to

A

nutritional disorders

114
Q

nutritional disorders in early lactating dairy cows include

A 
milk fever
ketosis
retianed placentas or metritis
fat cow syndrome
displaced abomasum
mastitis
115
Q

incidence of clinical milk fever

A

8-9%

116
Q

more prevalent in

A

high producing cows, and in cows with previous milk fever history

117
Q

80% of cases occur within ____ of calving

A

48 hours

118
Q

rarely occurs in cows during

A

1st lactation

119
Q

what are the symptoms of milk fever

A

hypocalcemia (

120
Q

typical Ca levels in nonlactating cows is

A

9.4

121
Q

typical Ca levels in fresh cows is

A

7.7

122
Q

milk fever cows are more susceptible to

A

mastitis, ketosis, dystocia, displaced abomasum, uterine prolapse

123
Q

an 1100 lb dairy cow requires ____ Ca per day

A

30-40g during dry period

124
Q

feeding ____ during dry period increases incidence of milk fever

A

more than 100 g (mechanisms to absorb Ca from GIT an dmobilize Ca reserves from bone are down regulated)

125
Q

preventing milk fever in dairy cows; traditional method

A

feed low Ca (

126
Q

preventing milk fever newer method

A

feed negative dietary cation-anion balance (DCAB) diets during dry period

127
Q

DCAB

A

sum of positively charged ions (cations) and negatively charged ions (anions)

128
Q

a ____ DCAB before calving will activate mechanisms to absorb more Ca from gut and moblize more a from bone

A

negative

129
Q

recommended DCAB is

A

-10 to -15 meq/100 g diet DM

130
Q

to accomplish this,

A

avoid high K level forages
add sulfate salts until S is maximized at 0.4 to 0.5% in diet
add chloride salts until DCAB is lowered to -10 to -15

131
Q

challenges to feeding negative DCAB diets

A

anion salts are more expensive

high levels of anion salts are unpalatable (decrease DMI)

132
Q

incidence of ketosis cases

A

2-15 %

133
Q

aboute ____ of cows exhibit borderline ketosis

A

50%

134
Q

most cases occur within ___ of calving

A

60 days

135
Q

symptoms of ketosis

A

elevated ketone bodies
normal levels of ketone bodies
depressed blood glucose levels
distinctive acetone-like odor of the breath and fresh milk
appetite decrease; milk production decreases
cows develop ketosis gradually
cows seldom die from it

136
Q

prevention of ketosis

A 
avoid excess BCS at calving
good transitiondiet in Phase V
maximize DMI during Phase I
feed oral glucose precuroses
feed niacin for 2 weeks precalving and first 2-3 months of lactaton

Nutrition I (5 decks)

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