exam 3: nutrition principles (water and energy) Flashcards
most essential nutrient of all nutrients and is the most consumed in terms of amounts
water
water accounts for as much as ________% of body weight at birth and declines _____% in finishing hogs
80
50
water for nursing pigs
prevents dehydration
promote survival of pigs with low milk intake
water for pigs after weaning
wean intake is highly variable
intake based on feed consumption (more feed=more water)
water for gestating pigs
Fed-restricted sows consume more water between meals
water for lactating sows pigs
greatest water requirement to meet demands of milk requirements
water consumption is important to encourage feed consumption
factors affecting water usage
water flow rate
waterer type
feed form and diet composition
environmental conditions
how does water flow rate affect water usage
low water flow= increase in time water sits in drinker and decreases water consumption of pigs
**calcium buildup
high water flow= increase water wastage
how does waterer type affect water usage
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
how does feed form and diet composition affect water usage
water consumption is greater for pigs fed meal diets compared to pellet
excess salt increases water consumption
how does environmental conditions affect water usage
varies depending on temp, humidity, ventilation, stocking density, flow rate, health status and stress level
refers to the mineral composition, pH, and bacterial contamination of drinking water.
water quality
minerals commonly found in ground and surface water are:
sulfates
chlorides
bicarbonates
nitrates
what is the problem with nitrates being in the water
nitrate—-> nitrite
Impair oxygen-carrying capacity of the blood causing tissues to be low in oxygen resulting in cyanosis and difficulty breathing
acidic water
pH less than 5
create corrosion
damage to water lines
goal water pH=6-8
basic water
pH above 9
scale deposits and block nipple drinkers
Predisposes pigs to E.coli
goal water pH=6-8
water should be tested _____________
annually
how to treat water lines
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
carbs and fats in the diet supply most of the pigs ______________
calorie needs
main energy sources for swine are ______________
cereal grains
characteristics of cereal grains
relatively high concentration of starch
good palatability
high digestibility
must be supplemented with AA’s, vitamins and minerals
leading cereal grain used in the U.S in swine diets
corn
corn contains a greater ______________ than other cereal grains and is usually the ___________ to which other cereal grains are compared
energy density
standard
corn contains relatively greater energy level compared to other cereal grains due to its _____________________
high concentration of fiber
60-65% starch/fiber
10% NDF
T/F the crude protein and lysine in corn is lower than most cereal grains
true
T/F at least 2/3 of phosphorus in corn is bound to phytase
true
1/3 available to pigs
supplement phosphorus
T/F milo is an energy source that can replace all or part of the corn in swine diets
true
The concentration of starch and fiber in milo is similar to corn but there is slightly less ______ results in slightly less energy
oil
pigs fed milo have similar growth rates but have a lower ______________
feed efficiency
milo contains more _____________________ than corn
saturated fatty acids = firmer pork and decreased iodine levels
higher threonine, valine, and tryptophan
**less polyunsaturated
why is wheat not used very often in swine diets
used for human consumption more
more expensive
characteristics of wheat
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
T/F wheat tends to get ground into flour which increases food intake and decreases the chance for gastric ulcers and dust
false
decreases food intake
increases gastric ulcers/ dust
what group of pigs is barley often fed to
gestating sows
characteristics of barley
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
characteristic of oats
lower concentration of starch compared to corn
CP and lysine are higher than corn
higher fiber than corn or any other cereal grain
since oats has a high fiber content what diets are they normally included in
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
characteristics of rye and triticale
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
characteristics of corn gluten meal/corn hominy
co-products of wet milling industry
corn gluten meal goes to cattle
characteristics of wheat middlings
co-products from the wheat flour industry
high fiber contents limits use
characteristics of bakery meal
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
DDGs are the co product of
ethanol/alcohol production
fermentation process removes the starch in corn
the fermentation process of DDGs releases a large portion of the phosphorus bound to ______________ which greatly increases the _________________
phytate
digestibility of phosphorus in DDGs
the fermentation process of DDGs negatively affects
digestability of most AA’s particulary lysine
DDGs are high in ______________, which negatively affects pork _________ quality and increase carcass _________________
polyunsaturated fatty acids
fat
iodine values
**results in soft, floppy fat
T/F carcass yield is positively influenced by DDGs because of the high fiber content that increases gut fill
false; negative
a ______________ strategy for DDGs prior to slaughter is important to reduce the impact on iodine value and ________yield
withdrawal
carcass
facts about DDGs
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
fat and oils contain ___________ times more energy than most cereal grains
2.25-3.80
fat and oils are considered to by highly ____________ energy sources for swine
digestable
what is bad about a diet containing fat
go rancid/spoil
**common in the summer
increases cost of diet, which needs to be offset by an increase in pig production
what does adding fat/oil do to the pig
provides them with fat-soluble vitamins
no fiber
more fat=less intake
adding fat/oil to swine diets is common for all but what group
gestation
fat and oils typically add up to ___% in swine diets. This will improve ________ and _____ with no adverse effect on carcass quality
5%
feed conversion
ADG
what problems can arise from adding more than 5% of fat to feed
handling problems like caking in the mixer
fat inclusion level in finishing diets
added up to 5% to improve growth performance and feed efficiency
ADG improved around 1% for every 1% of fat added
fat inclusion level in nursery diets
3-4% fat is added to improve the pelleting process in diets with high lactose
Non-nutritional functions of fats/oils–helps optimize _____________ feeds, also lowers _______ in feed mills and barns and increases ______________ by lowering wear on mixing equipment
pelleting
dust
machinery life
fat inclusion level in lactation diets
3-5% added to increase energy density
examples of animal fats used in swine diets
beef tallow (common)
choice white grease (common; can be any fat)
poultry fat
fish oil
animals fats contain more ________ fatty acids compared to vegetable oils and are __________ at room temp
saturated
soild
by-product of other species packing plant and is cheap
animal fat
oil extracted from the seeds of things like corn, soybean or canola
vegetable oil
diets rich in vegetable oil are rich in _____________ fatty acids and increase the _________ value and softness of carcass _______
unsaturated
iodine
fat
