exam 3: nutrition principles (water and energy)

Question 1

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

Answer 1

water

Question 2

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

Answer 2

80
50

Question 3

water for nursing pigs

Answer 3

prevents dehydration
promote survival of pigs with low milk intake

Question 4

water for pigs after weaning

Answer 4

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

Question 5

water for gestating pigs

Answer 5

Fed-restricted sows consume more water between meals

Question 6

water for lactating sows pigs

Answer 6

greatest water requirement to meet demands of milk requirements

water consumption is important to encourage feed consumption

Question 7

factors affecting water usage

Answer 7

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

Question 8

how does water flow rate affect water usage

Answer 8

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

high water flow= increase water wastage

Question 9

how does waterer type affect water usage

Answer 9

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

Question 10

how does feed form and diet composition affect water usage

Answer 10

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

excess salt increases water consumption

Question 11

how does environmental conditions affect water usage

Answer 11

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

Question 12

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

Answer 12

water quality

Question 13

minerals commonly found in ground and surface water are:

Answer 13

sulfates
chlorides
bicarbonates
nitrates

Question 14

what is the problem with nitrates being in the water

Answer 14

nitrate—-> nitrite

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

Question 15

acidic water

Answer 15

pH less than 5

create corrosion
damage to water lines

goal water pH=6-8

Question 16

basic water

Answer 16

pH above 9

scale deposits and block nipple drinkers

Predisposes pigs to E.coli

goal water pH=6-8

Question 17

water should be tested _____________

Answer 17

annually

Question 18

how to treat water lines

Answer 18

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

Question 19

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

Answer 19

calorie needs

Question 20

main energy sources for swine are ______________

Answer 20

cereal grains

Question 21

characteristics of cereal grains

Answer 21

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

Question 22

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

Answer 22

corn

Question 23

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

Answer 23

energy density
standard

Question 24

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

Answer 24

high concentration of fiber

60-65% starch/fiber
10% NDF

Question 25

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

Answer 25

true

Question 26

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

Answer 26

true 1/3 available to pigs supplement phosphorus

Question 27

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

Answer 27

true

Question 28

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

Answer 28

oil

Question 29

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

Answer 29

feed efficiency

Question 30

milo contains more _____________________ than corn

Answer 30

saturated fatty acids = firmer pork and decreased iodine levels higher threonine, valine, and tryptophan **less polyunsaturated

Question 31

why is wheat not used very often in swine diets

Answer 31

used for human consumption more more expensive

Question 32

characteristics of wheat

Answer 32

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

Question 33

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

Answer 33

false decreases food intake increases gastric ulcers/ dust

Question 34

what group of pigs is barley often fed to

Answer 34

gestating sows

Question 35

characteristics of barley

Answer 35

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

Question 36

characteristic of oats

Answer 36

lower concentration of starch compared to corn CP and lysine are higher than corn higher fiber than corn or any other cereal grain

Question 37

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

Answer 37

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

Question 38

characteristics of rye and triticale

Answer 38

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

Question 39

characteristics of corn gluten meal/corn hominy

Answer 39

co-products of wet milling industry corn gluten meal goes to cattle

Question 40

characteristics of wheat middlings

Answer 40

co-products from the wheat flour industry high fiber contents limits use

Question 41

characteristics of bakery meal

Answer 41

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

Question 42

DDGs are the co product of

Answer 42

ethanol/alcohol production fermentation process removes the starch in corn

Question 43

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

Answer 43

phytate digestibility of phosphorus in DDGs

Question 44

the fermentation process of DDGs negatively affects

Answer 44

digestability of most AA's particulary lysine

Question 45

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

Answer 45

polyunsaturated fatty acids fat iodine values **results in soft, floppy fat

Question 46

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

Answer 46

false; negative

Question 47

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

Answer 47

withdrawal carcass

Question 48

facts about DDGs

Answer 48

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

Question 49

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

Answer 49

2.25-3.80

Question 50

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

Answer 50

digestable

Question 51

what is bad about a diet containing fat

Answer 51

go rancid/spoil **common in the summer increases cost of diet, which needs to be offset by an increase in pig production

Question 52

what does adding fat/oil do to the pig

Answer 52

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

Question 53

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

Answer 53

gestation

Question 54

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

Answer 54

5% feed conversion ADG

Question 55

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

Answer 55

handling problems like caking in the mixer

Question 56

fat inclusion level in finishing diets

Answer 56

added up to 5% to improve growth performance and feed efficiency ADG improved around 1% for every 1% of fat added

Question 57

fat inclusion level in nursery diets

Answer 57

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

Question 58

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

Answer 58

pelleting dust machinery life

Question 59

fat inclusion level in lactation diets

Answer 59

3-5% added to increase energy density

Question 60

examples of animal fats used in swine diets

Answer 60

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

Question 61

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

Answer 61

saturated soild

Question 62

by-product of other species packing plant and is cheap

Answer 62

animal fat

Question 63

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

Answer 63

vegetable oil

Question 64

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

Answer 64

unsaturated iodine fat