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ASI 320 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

What is early weaning?

A

Weaning that occurs after 14-21 days.

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2
Q

How does segregation affect growth and health of weanling pigs?

A

It breaks vertical disease transmission from sow to pig and breaks horizontal transmission from pig to pig which results in healthy pigs with exceptional growth performance.

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3
Q

What are the effects of early life nutrition on growth,

health, and lifetime productivity in pigs?

A

Precise nutritional management is critical immediately after weaning.

  • Increases feed intake and rate of gain
  • Maximizes lean growth potential
  • Decreases risk of enteric and other diseases.
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4
Q

What production goals are reasonable for early weaned

pigs?

A

ADG = 0.8-0.9 lbs/d
F:G = 1.55 to 1.75
Mortality = Less than 2%
$10 per pig for entire nursery phase

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5
Q

What is phase-feeding?

A

Phase-Feeding is a comparison between performance and cost; involves feeding several diets for short periods of time, diets are tailored to meet specific nutritional digestive requirements.

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6
Q

What are the distinguishing characteristics of Phase 1 pig diets?

A 
Fed from 11 to 15 lbs of body weight
Feed budget albs/pig
High level of lactose - 20-22%
Highest level of specialty protein
3-5% added fat to facilitate pelleting.
Little room left for soybean meal
High in amino acids.
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7
Q

What are the distinguishing characteristics of Phase 2 pig diets?

A

Soybean meal increased
Intermediate level of amino acids (because they are eating more)
lower level of lactose and specialty protein

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8
Q

What are the distinguishing characteristics of Phase 3 pig diets?

A

No lactose or specialty protein
Corn and Soybean meal based
Intermediate level of amino acids

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9
Q

What is the major factor that drives the growth and health response in weanling pigs?

A

Dietary energy drives growth especially in the early finishing phase.

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10
Q

When do feed prices have the greatest impact on the cost of pork production?

A

Phase 3 because you are feeding it the longest.

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11
Q

When does energy intake limit growth during finishing pigs?

A

In younger finishing pigs.

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12
Q

Under what circumstances is it most beneficial to add fat to finishing pig diets?

A

Early in the grow finish phase.

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13
Q

What happens to lysine requirement as energy intake increases in finishing pigs?

A

The lysine requirement also increases.

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14
Q

When is lysine intake most critical to pig performance?

A

In late finishing phase

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15
Q

How does lysine intake affect requirements for other amino acids in pigs?

A

As lysine intake increases Amino acid intake also increases.

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16
Q

Describe the principles of proper feeder and waterer adjustment for pigs.

A

Feeders; roughly 50% of the bottom of the trough should be showing indicates balance between feed wastage and feed access.

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17
Q

Describe the principles of appropriate ractopamine (Paylean®) use during finishing pigs.

A

Approved for feeding pigs during their final 45 to 90 pounds of gain.
Have to increase the amount of lysine and energy in the diet when using this.
Effects; increased weight gain, improved feed efficiency, increased carcass weight, increased muscularity and percent carcass lean.
(Takes the energy away from fat and puts it into making the muscle)

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18
Q

How are replacement gilts fed during the finishing period?

A

Should be fed for moderate lean growth up to a body weight of about 250 lbs at 180 days of age then be limit fed to reach a target breeding weight (about 300 lbs)

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19
Q

What are the consequences of over-feeding on mammary development in pigs?

A

Over-feeding gilts can have negative effects on mammary development.

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20
Q

What are the consequences of over-feeding during gestation on subsequent performance during subsequent farrowing, lactation, and rebreeding?

A

Over feeding has a negative effect on farrowing lactation and breeding.

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21
Q

Describe the methods for determining feed allowance for sows and gilts during gestation and their rationale.

A

Feeding is based on body weight and back fat thickness this is the most objective way of keeping a bred sow on target.

22
Q

Describe the principles involved in energy and amino acid nutrition of sows during lactation.

A

Added fat is not a substitute for poor feed intake. Added dietary fat increases milk production and milk fat, increases lightweight pig survival in bellow average herds but not necessarily well managed herds. High starch intake is necessary to stimulate reproductive hormone secretion.

23
Q

Describe the principles involved with feeding sows during lactation.

A

Intake by lactating females should be maximized, Diets should be formulated to meet requirements for lactation based on liter size and projected weaning weight. Should be fed 2 preferably 3 times a day.

24
Q

How are poultry nutritionally unique from other monogastrics?

A

Birds do not have issues with diet palatability (no tongue), Birds adjust feed intake to meet energy needs, Have EXCELLENT feed efficiency.

25
Q

Which amino acids are of particular significance to poultry nutrition and why?

A

Arginine is an essential amino acid along with catabolism and glycine because they have a uric acid cycle instead of a urea cycle.

26
Q

Why are calcium and phosphorus requirements of poultry relatively high?

A

For rapid growth you need rapid skeletal development.

Eggshell quality requires high Ca and P requirements.

27
Q

How does pellet quality affect ADFI, F:G, and energy

retention in poultry?

A

Pellet quality - intake decreases and energy requirements increase when pellet quality is poor.

28
Q

What special issues are involved with feeding laying hens?

A

Egg yolk color Cottonseed meal can cause olive colored yolks
Good foods for yolk color; alfalfa, corn gluten meal, marigold petal meal All high in Xanthophyll.
Egg yolk flavor Canola meal and fish meal cause off flavored yolks

29
Q

What special issues are involved with feeding turkeys?

A

Important to feed crumbles because they won’t eat mash.
Poults have low liver glycogen when hatched so important to start them on feed quickly.
Vitamin E is low
Rickets and leg weakness disorders are common
Ascites - fluid accumulation in the peritoneum (caused by elevated salt levels or simply growing very fast.

30
Q

What are the key differences in nutritional management of companion animals and livestock?

A

Livestock: ADG, F:G, Food production, Cost of production

Companion Animal: Quality of Life, Cost Appearances, Stool Volume, Longevity, Disease Prevention, Wellness.

31
Q

What key factors differentiate pet foods from one another?

A

Generic - Juvenile, Adult, Senior
Specialty - More money and research and advertising goes into this. Weight Control, Urinary Health, Dental Health, Odor Control, Joint Health, Dermatitis

32
Q

List the factors that affect nutrient requirements of

companion animals.

A

Activity Level, Gender Status - intact vs. neutered or spayed, Genetics, Health Status, Life Stage

33
Q

What are the functions of dietary fiber in pet foods?

A

Satiety: simplifies weight management and obesity prevention.
Management of Diarrhea and Constipation: Absorbs moisture during diarrhea and adds moisture during constipation
Management of Blood Sugar: Reduces blood sugar levels to control diabetes mellitus.
Dietary Fiber is poorly digested by cats and dogs so use is limited.

34
Q

List the key issues in protein nutrition of pets.

A

Some proteins (animal) have to much ash which causes crystallization. So usually we feed more plant proteins. Cats have to have some animal protein to get taurine.

35
Q

List the key issues in mineral nutrition of pets

A

Over feeding minerals will cause crystallization in the kidneys. Animal protein sources are higher in minerals.

36
Q

What is the importance of forage in the human food chain?

A

Cellulose is the most abundant carbohydrate. Without ruminant species this carbohydrate source would go unused. The human food chain uses it by eating the ruminants that utilize the carbohydrate.

37
Q

What factors influence forage quality?

A

Plant Maturity
*Nutritional quality decreases as plant matures
Forage Type
*Nutrient content and nutrient availability varies across plant species
Plant Part
*Leaves more nutritious than stems and shoots
Selection
*Grazing animals select plants and plant parts that they prefer when given the opportunity.

38
Q

What are the general types of forages and their characteristics?

A 
Grasses
*Cool season and Warm season
*Annuals and Perennials
*Cultivated and Natives
Forbs
*Broad leafed, non-woody plants
*non-legumes vs. legumes
Browse
*woody plants
*Shrub and tree leaves
Crop Residue
*Aftermath of crop harvest.
39
Q

What fraction of the plant cell is represented by NDF?

A

NDF contains the hemicellulose, cellulose, and lignin.

40
Q

How is RFV used?

A

Relative feed value (RFV) is a system of comparing forages based on anticipated digestabilibty and intake characteristics.

41
Q

What information does ADIN convey about a forage?

A

Acid Detergent Insoluble Nitrogen (ADIN) is a system for estimating protein availability from forages based in detergent fiber analysis.

42
Q

How does forage processing affect intake?

A

Reduction of forage particle size increases intake of forages by ruminants.

43
Q

What are the advantages and disadvantages of hay?

A

Advantages: Low moisture makes it possible to transport long distances, can be sold as cash crop
Disadvantages: Significant dry matter loss during harvest due to leaf shatter, Harvest is weather dependent, Relatively expensive to produce per unit of nutrient harvested.

44
Q

What are the advantages and disadvantages of silage?

A

Advantages: Less harvest loss and greater nutritive value, Harvest is not weather dependent.
Disadvantages: Greater storage loss, High moisture content makes it uneconomical to transport and difficult to sell as a cash crop.

45
Q

How does forage processing affect digestion?

A

Rate of forage digestion increases as particle size is reduced.

46
Q

How does forage processing affect passage rate?

A

Rate of passage increases as forage intake increases.

The extent of forage digestion decreases as rate of passage increases.

47
Q

What fraction of the plant cell is represented by ADF?

A

The ADF of a feed sample contains cellulose and lignin.

  • The more lignin you have the less digestible the diet is.
48
Q

What are the characteristics of Annual plants?

A 
Annual plants live for only one growing
season
*Reproduce via seed
*relatively shallow  rooted
*yearly agronomic input
*allow flexibility (rotate crops)
49
Q

What are characteristics of Perennial plants?

A

Perennial plants survive for two or more growing seasons

  • reproduce via seed, rhizomes, stolons
  • promote soil stabilization
  • require less agronomic input
  • less flexibility in agronomic practices
50
Q

What are the characteristics of cultivated forages?

A
  • Grown in monoculture and co-culture
  • Selected for success in specific environment
  • Limited periods of nutritional quality
  • Require periodic agronomic inputs
  • Limited plant diversity
51
Q

What are the characteristics of Native Forages?

A
  • Maximum environmental adaptability
  • Sever hundred species
  • Maximum resistance and resilience to disease
  • Long periods of nutritional quality
  • No agronomic input
52
Q

Explain the relationship of protein and energy? Essay Question

A

You have to have protein and then energy to build that muscle. Younger animals need more energy, older animals need more protein. Energy drives protein synthesis. Energy comes from carbohydrates (VFAs) and Fats. (building a house)

ASI 320 (1 decks)

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