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ASC 408G: Swine > exam 3: nutrition principles (water and energy) > Flashcards

exam 3: nutrition principles (water and energy) Flashcards

1
Q

most essential nutrient of all nutrients and is the most consumed in terms of amounts

A

water

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2
Q

water accounts for as much as ________% of body weight at birth and declines _____% in finishing hogs

A

80
50

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3
Q

water for nursing pigs

A

prevents dehydration
promote survival of pigs with low milk intake

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4
Q

water for pigs after weaning

A

wean intake is highly variable
intake based on feed consumption (more feed=more water)

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5
Q

water for gestating pigs

A

Fed-restricted sows consume more water between meals

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6
Q

water for lactating sows pigs

A

greatest water requirement to meet demands of milk requirements

water consumption is important to encourage feed consumption

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7
Q

factors affecting water usage

A

water flow rate
waterer type
feed form and diet composition
environmental conditions

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8
Q

how does water flow rate affect water usage

A

low water flow= increase in time water sits in drinker and decreases water consumption of pigs
**calcium buildup

high water flow= increase water wastage

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9
Q

how does waterer type affect water usage

A

no evidence that performance is influenced by waterer type

cup waterer: accumulates feed, urine, feces

nipple waterer: provide continues supply of fresh water to pigs
**used more
**can cause more wastage

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10
Q

how does feed form and diet composition affect water usage

A

water consumption is greater for pigs fed meal diets compared to pellet

excess salt increases water consumption

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11
Q

how does environmental conditions affect water usage

A

varies depending on temp, humidity, ventilation, stocking density, flow rate, health status and stress level

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12
Q

refers to the mineral composition, pH, and bacterial contamination of drinking water.

A

water quality

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13
Q

minerals commonly found in ground and surface water are:

A

sulfates
chlorides
bicarbonates
nitrates

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14
Q

what is the problem with nitrates being in the water

A

nitrate—-> nitrite

Impair oxygen-carrying capacity of the blood causing tissues to be low in oxygen resulting in cyanosis and difficulty breathing

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15
Q

acidic water

A

pH less than 5

create corrosion
damage to water lines

goal water pH=6-8

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16
Q

basic water

A

pH above 9

scale deposits and block nipple drinkers

Predisposes pigs to E.coli

goal water pH=6-8

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17
Q

water should be tested _____________

A

annually

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18
Q

how to treat water lines

A

flush line with hydrogen peroxide/organic acid

followed by chlorine disinfectant to reduce the pathogen load

clean regularly to prevent solids build-up

regular testing allows for detection of water suitability for pigs

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19
Q

carbs and fats in the diet supply most of the pigs ______________

A

calorie needs

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20
Q

main energy sources for swine are ______________

A

cereal grains

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21
Q

characteristics of cereal grains

A

relatively high concentration of starch
good palatability
high digestibility
must be supplemented with AA’s, vitamins and minerals

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22
Q

leading cereal grain used in the U.S in swine diets

A

corn

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23
Q

corn contains a greater ______________ than other cereal grains and is usually the ___________ to which other cereal grains are compared

A

energy density
standard

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24
Q

corn contains relatively greater energy level compared to other cereal grains due to its _____________________

A

high concentration of fiber

60-65% starch/fiber
10% NDF

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25
Q

T/F the crude protein and lysine in corn is lower than most cereal grains

A

true

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26
Q

T/F at least 2/3 of phosphorus in corn is bound to phytase

A

true

1/3 available to pigs
supplement phosphorus

27
Q

T/F milo is an energy source that can replace all or part of the corn in swine diets

A

true

28
Q

The concentration of starch and fiber in milo is similar to corn but there is slightly less ______ results in slightly less energy

A

oil

29
Q

pigs fed milo have similar growth rates but have a lower ______________

A

feed efficiency

30
Q

milo contains more _____________________ than corn

A

saturated fatty acids = firmer pork and decreased iodine levels

higher threonine, valine, and tryptophan
**less polyunsaturated

31
Q

why is wheat not used very often in swine diets

A

used for human consumption more
more expensive

32
Q

characteristics of wheat

A

can replace all or part of the corn in swine diets without affecting growth performance

starch/fiber concentration is similar to corn

great concentration of AA’s (CP and lysine) and phosphorus

33
Q

T/F wheat tends to get ground into flour which increases food intake and decreases the chance for gastric ulcers and dust

A

false

decreases food intake
increases gastric ulcers/ dust

34
Q

what group of pigs is barley often fed to

A

gestating sows

35
Q

characteristics of barley

A

lower starch than corn
more fiber than corn

more CP and lysine than corn

fiber is more fermentable

greater content of soluble fibers
**increases hindgut fermentation, may improve gut health
** may reduce feed intake and feces consistency in pigs

36
Q

characteristic of oats

A

lower concentration of starch compared to corn

CP and lysine are higher than corn

higher fiber than corn or any other cereal grain

37
Q

since oats has a high fiber content what diets are they normally included in

A

initial nursery diets because of the greater contents of insoluble fiber may improve gut health and reduce post-weaning diarrhea

may add to gestating sows to trick them into feeling full

38
Q

characteristics of rye and triticale

A

rye: no more than 30% of energy source in swine diets

triticale: a cross of rye and wheat
can replace all corn in gestating and finishing diets

39
Q

characteristics of corn gluten meal/corn hominy

A

co-products of wet milling industry

corn gluten meal goes to cattle

40
Q

characteristics of wheat middlings

A

co-products from the wheat flour industry

high fiber contents limits use

41
Q

characteristics of bakery meal

A

coproduct from human food industry
variability in nutrient composition
high levels of salt, fat and sugar

cost-effective energy source

example: bread, muffins, little debbies

42
Q

DDGs are the co product of

A

ethanol/alcohol production

fermentation process removes the starch in corn

43
Q

the fermentation process of DDGs releases a large portion of the phosphorus bound to ______________ which greatly increases the _________________

A

phytate
digestibility of phosphorus in DDGs

44
Q

the fermentation process of DDGs negatively affects

A

digestability of most AA’s particulary lysine

45
Q

DDGs are high in ______________, which negatively affects pork _________ quality and increase carcass _________________

A

polyunsaturated fatty acids
fat
iodine values

**results in soft, floppy fat

46
Q

T/F carcass yield is positively influenced by DDGs because of the high fiber content that increases gut fill

A

false; negative

47
Q

a ______________ strategy for DDGs prior to slaughter is important to reduce the impact on iodine value and ________yield

A

withdrawal
carcass

48
Q

facts about DDGs

A

relatively cheap—> drying is what cost $$

too much DDGs= gastric ulcers

can pair with milo—-> may not have to withdraw because they cancel each other out

49
Q

fat and oils contain ___________ times more energy than most cereal grains

A

2.25-3.80

50
Q

fat and oils are considered to by highly ____________ energy sources for swine

A

digestable

51
Q

what is bad about a diet containing fat

A

go rancid/spoil
**common in the summer

increases cost of diet, which needs to be offset by an increase in pig production

52
Q

what does adding fat/oil do to the pig

A

provides them with fat-soluble vitamins
no fiber
more fat=less intake

53
Q

adding fat/oil to swine diets is common for all but what group

A

gestation

54
Q

fat and oils typically add up to ___% in swine diets. This will improve ________ and _____ with no adverse effect on carcass quality

A

5%
feed conversion
ADG

55
Q

what problems can arise from adding more than 5% of fat to feed

A

handling problems like caking in the mixer

56
Q

fat inclusion level in finishing diets

A

added up to 5% to improve growth performance and feed efficiency

ADG improved around 1% for every 1% of fat added

57
Q

fat inclusion level in nursery diets

A

3-4% fat is added to improve the pelleting process in diets with high lactose

58
Q

Non-nutritional functions of fats/oils–helps optimize _____________ feeds, also lowers _______ in feed mills and barns and increases ______________ by lowering wear on mixing equipment

A

pelleting
dust
machinery life

59
Q

fat inclusion level in lactation diets

A

3-5% added to increase energy density

60
Q

examples of animal fats used in swine diets

A

beef tallow (common)
choice white grease (common; can be any fat)
poultry fat
fish oil

61
Q

animals fats contain more ________ fatty acids compared to vegetable oils and are __________ at room temp

A

saturated
soild

62
Q

by-product of other species packing plant and is cheap

A

animal fat

63
Q

oil extracted from the seeds of things like corn, soybean or canola

A

vegetable oil

64
Q

diets rich in vegetable oil are rich in _____________ fatty acids and increase the _________ value and softness of carcass _______

A

unsaturated
iodine
fat

ASC 408G: Swine (37 decks)

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