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Poultry Nutrition > Feed Ingredients > Flashcards

Feed Ingredients Flashcards

1
Q

What nutrient content should be in feed?

A

amino acids, energy, vitamins, minerals, & fiber

content inversely related to moisture

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2
Q

What physical characteristics should you see in feed?

A

flow-ability, impact on feed manufacture, pellet size, etc…

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3
Q

What non-nutritive components are in feed?

A

pigments, bio-active compounds, etc…

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4
Q

Examples of pigments:

A

marigolds; corn

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5
Q

Anti-nutritional factors in feed

A

Tannins, trypsin, inhibitors, etc…

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6
Q

External factors in feed

A

mold, contamination, insect damage, processing effects, etc…

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7
Q

Hard copy publications listing nutrient composition data

A
  • National Research Council (Poultry 1994; Swine 2012)
  • Feedstuffs (magazine)
  • Brazilian tables for Poultry and Swine
  • Ingredient Supplier Databases
  • University Research and Extension Publications
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8
Q

Laboratory analysis that explain nutrient composition data

A
  • In-house Lab
  • Commercial lab
  • University lab
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9
Q

What are the some primary cereal grains?

A

Corn (#1)
Wheat
Sorghum/milo
Rice (expensive)

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10
Q

Cereal by-products from corn

A
  • hominy feed
  • corn germ meal
  • corn gluten feed (high fiber)
  • corn gluten meal (high fat)
  • corn bran
  • Distillers dried grains with solubles
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11
Q

Cereal by-products from wheat

A
  • wheat bran
  • wheat shorts
  • wheat germ meal
  • wheat middling
  • wheat grain screenings
  • Distillers dried grains with solubles
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12
Q

Cereal by-products from rice

A
  • rice bran

- rice hull

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13
Q

Describe cereal grains

A
  • edible seeds of grasses in the poaceae family

- different strains (cultivars) are planted in different parts of the world

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14
Q

Agronomic factors influence nutrient composition:

A
  • amount and timing of rainfall
  • soil quality and fertilization
  • length of growing season
  • temperature extremes
    Agronomic = sees & growing conditions
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15
Q

Describe the cereal grain structure

A

Endosperm - contains starch
Bran - structure & protection (fiber & vitamins)
Germ - lipids
Aleurone Layer - outermost layer of endosperm

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16
Q

Endosperm

A
  • Accounts for 83% of the grain
  • Thin cell wall
  • location of all starch, majority of protein, some lipid
  • poor balance of amino acids
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17
Q

Aleurone layer

A
  • border between endosperm and bran
  • Thick cell wall
  • location of minerals (phytate phosphorus)
  • Higher lysine content
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18
Q

Germ

A
  • Primary site of cereal lipids
  • Embryo of teh seed
  • Phytate phosphorus
  • Limited amount of amino acids
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19
Q

Bran

A
  • Primarily fiber
  • Some mineral content
  • B-vitamins
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20
Q

Why is corn the most used cereal grain for feed?

A
  • it is planted most in the U.S. so we have a large amount of it
  • roughly 94.1 million acres planted
  • 100% energy able to be used (3,373 kcal/kg2)
  • decent protein availability (7.5%)
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21
Q

What is really good for poultry, but not so much for humans so we don’t use as much of it?

A
  • Sorghum/milo
  • ~8.5 mill acres
  • 98% ME (3,310 kcal/kg2)
  • protein (11%)
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22
Q

If protein increases what decreases?

A

Starch decreases as protein increases

and vice versa

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23
Q

Corn Advantages

A
  • excellent source of energy
  • Fair amino acid balance (low lysine) –> compliments SBM
  • No formulation constraint for any class of poultry
  • Pigments support yellow color of skin and eggs
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24
Q

Corn nutrient profile

A

Moisture: 11.0%
AME: 3,373 kcal/kg
Fat: 3.5%
CP: 7.5%

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25
Q

Corn - Special Considerations

A
  • Varieties: High lysine, high oil, low phytate, waxy, maturity
  • Bushel weight: 56 lbs
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26
Q

Lower bushel weights means ___ energy.

A

less

10-15 kcal/kg for each 1 lb reduction

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27
Q

Molds produce ____. And are issues in what weather?

A

Aflatoxins

Issues in years of excessive rainfall (store properly)

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28
Q

Corn is ____ before feeding. Why does particle size matter?

A

Ground before feeding.
Larger particle sizes are better because it keeps the gizzard grinding it longer so it’s continuously working. Which overall supports and makes a better GI system.

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29
Q

Advantages of Wheat

A
  • Winter wheat = double cropping
  • Higher protein and lysine than corn
  • Makes a very good pellet
  • Some countries feed up to 40% wheat; US usually limits to 20% or less
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30
Q

Wheat nutrient profile

A

Moisture: 11%
AME: 3,210 kcal/kg
Fat: 1.8%
CP: 13.5%

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31
Q

Wheat - Special Considerations

A
  • Varieties: Red or White + Hard or Soft + Spring or Winter; Durum (pasta)
      • hard, red, winter is most common in US
  • Bushel weight: 60 lbs
  • Contains poorly digested carbohydrates (arabinoxylans) which can increase digest viscosity
  • no pigments
  • Biotin is poorly available (extra supp)
  • Can be fed as a whole grain
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32
Q

List two disadvantages of using strictly wheat.

A
  • no pigment –> no “pretty” yellow coloring

- Biotin isn’t very available

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33
Q

Sorghum/Milo advantages

A
  • Excellent ingredient
  • Highly digestible
  • Protein is higher than corn, lower than wheat
  • Amino acid profile complements SBM
  • Can be added at 40-50% of diet
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34
Q

Sorghum Nutrient Profile

A

Moisture: 9.6%
AME: 3,310 kcal/kg
Fat: 3.42%
CP: 9.4%

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35
Q

Sorghum - Special Considerations

A
  • Varieties: White (low tannin), high tannin
  • Bushel weight: 56 lbs
  • Negligible yellow pigment content
  • tannins may cause: skeletal disorders (avoid high tan. varieties) –> darker seeds = higher tannins
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36
Q

Define tannins

A

polyphenols that can bind various proteins and reduce digestibility and performance

  • anti-nutritional
  • bird eat less with high tannin diets
  • darker seed coats
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37
Q

Advantages of Barley

A
  • moderate protein and energy
  • Barely has a better amino acid profile than corn, but less energy
  • Limit to 10-15% for young birds; 30-40% if Beta-glucanase is added to diet

— usually found in Europe

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38
Q

Barley Nutrient profile

A

Moisture: 10%
AME: 2,750 kcal/kg
Fat: 2.10%
CP: 11.5%

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39
Q

Barley - Special Considerations

A
  • Varieties: two-row vs six-row
  • Bushel weight: 48 lbs (less dense)
  • No yellow pigments
  • Beta-glucans = indigestible carbohydrates, increase digest viscosity & reduce nutrient absorption (pasted vents & wet litter) –> beta-glucanase must be supplemented
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40
Q

Corn milling (wet)

A
  • Purpose: Production of corn starch

- Co-Products: corn gluten feed, corn gluten meal, corn germ meal, corn oil, condensed fermented corn extractives

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41
Q

Corn milling (dry)

A
  • Purpose: production of ethanol
  • Co-Products: Distillers dried grains (DDG), Condensed distillers solubles, distillers dried grains with solubles (DDGS)
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42
Q

DDGS - Key considerations

A
  • Highly variable
  • Improved P availabilty
  • Heat damage during processing
  • Low starch = decreased gelatinization = poor pellet quality
  • Sodium content can be high
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43
Q

Do younger or older birds need more protein? more energy?

A

Younger birds need more protein

Older birds need more energy

44
Q

Corn gluten meal is ____ in protein, but ___ in Lysine.

A

High (~60% CP)

Low in Lys

45
Q

Corn gluten meal provides ___ pigmentation.

A

good

— used primarily in NE US & Mexico (they like bright colors)

46
Q

Wheat middlings

A
  • fine particles of bran, wheat shorts, germ, and flower with <9.5% crude fiber
  • High fiber: lowr energy content of the diet (layers, breeders)
  • good pellet binding
  • bulkiness can reduce feed consumption (fill birds up faster and longer)
47
Q

Rice by-products

A
  • rice bran: high fat (13-15%), CP (13%), and fiber –> used as a carrier in premixes (AME = 2,040 kcal/kg)
  • Rice hulls: little nutritional value, used as a filler to dilute energy, carrier (AME = 720 kcal/kg)
48
Q

Bakery by-product meal

A
  • bakery ingredients (cookies, breads, muffins, etc…) that don’t meat specifications for human consumption
  • key energy providing ingredient and commonly used
  • high nutritional variability
  • NOT FIT FOR HUMAN CONSUMPTION
49
Q

Bakery Meal Nutritional Profile (variable)

A

CP: 10%
Energy: 3,417-3,858 kcal/kg
Fat: 10-12%
Sodium: 1.14%

50
Q

Primary Plant Protein Sources

A 
Soybean Meal
Corn Gluten Meal
Canola Mean
Peanut Meal
DDGS
51
Q

Alternative Plant Proteins Sources

A 
Cottonseed Meal
Safflower Seed Meal
Sesame Meal
Sunflower Seed Meal
Flaxseed
Coconut meal
52
Q

Primary Animal Protein Meals

A

Poultry by-product Meal
Meat and Bone Meal
Fish Meal
Animal Protein Blends

53
Q

Supplemental Amino Acids

A 
DL or L-methionine
L-lysine HCl
Methionine Hydroxy Analog
L-lysine fermentation products 
L-theronine
L-valine
54
Q

Oilseed proteins

A

primary source of amino acids in poultry feed

- oil extraction = primary objective

55
Q

T/F: Extraction methods have impacts on composition and quality of resulting meal.

A

True

56
Q

Oilseed Processing: Expeller

A

AKA Hydraulic press processing

  • crush, heat, and press simultaneously
  • Leaves more oil than solvent extraction
57
Q

Oilseed Processing: Solvent Extraction

A

Primary for SBM

- Heating, cracking, rolling, solvent extraction with hexane, toasting, grinding

58
Q

Why is toasting important in solvent extraction?

A

it removes residue hexane and denatures trypsin

59
Q

Soybean Meal

A
  • Primary for monogastrics
  • Excellent source of digestible amino acids
  • Compliments corn (Low in Met and Cys)
  • High in potassium (can become problematic)
  • Good source of choline
60
Q

List three historical events leading to SBM predominance:

A
  • Understanding of phytate P
  • Benefits of heating
  • Discovery and synthesis of vitamins as animal “growth factors”
61
Q

Soybeans are __cotyledon

A

DI-cotyledon

62
Q

Describe cotyledon

A

They become the first embryonic leaves of plants

63
Q

Soybean Processing

A
  1. beans are dehulled (higher protein & energy meal, improve oil extraction)
  2. Beans are flaked to increase surface area
  3. Oil is removed by hexane extraction (hexane recycled)
  4. Extracted flakes are “toasted”
  5. Dried to target moisture content
  6. Variable amounts of hulls added back to meal
64
Q

What happens when you add back all hulls to SBM? no hulls?

A

All hulls: 44% CP

No hulls:: 48% CP

65
Q

Trypsin inhibitors

A

primary problem for monogastric animals

little concern for ruminant animals

66
Q

Urease

A

converts urea to ammonia
no problem for monogastric animals, bad for ruminants
– cattle sensitive to gaseous ammonia

67
Q

Why do we measure urease more often than trypsin?

A

Urease is easier to measure, but it’s indicative to trypsin because they are denatured at approximately the same rate

68
Q

Soybean Meal - Overheating

A
  • Results in maillard (browning) reactions
  • form complex between Lys and Arg & reduces sugars
  • Bound Lys and Arg are indegistible
  • color indicates overheating
69
Q

Why do we heat in an autoclave?

A

It requires heat and moisture to heat SBM, and the autoclave steams so it’s perfect.

70
Q

Why does the US use more SBM than other countries?

A

We produce enough for both humans and animals, and then we export it to other countries.

71
Q

What percentage of SBM is comprised of oligosaccharides? Are they well utilized by poultry?

A

~6%

Oligosaccharides are not well utilized

72
Q

Difference between CSBM or LOSBM

A

LOSBM (low oligosaccharides) have more AME than CSBM (conventional)

LOSBM: 2,435 kcal/kg
CSBM: 2,241 kcal/kg

73
Q

Canola Meal are produced from improved varieties of ___.

A

Rapeseed

74
Q

Canola Meal advantages

A
  • good amino acid profile

- high in fiber (but low in ME)

75
Q

Canola Meal Nutrient Profile

A

Moisture: 9%
ME: 2,110 kcal/kg
CP: 38%
Fat: 3.8%

76
Q

Soybean Meal Nutrient Profile

A

Moisture: 12%
ME: 2,425 kcal/kg
CP: 47.8%
Fat: 1.0%

77
Q

Canola Meal - Special Considerations

A
  • Seed varieties: Black & yellow-seeded (vary in fiber)
  • Anti-nutritional factors: Glucosinolates & euric acid
  • Best to limit to 15-20% in poultry diets
78
Q

Peanut Meal

A
  • groundnut meal
  • good source of protein and energy
  • Low in Met, Lys, and Thr (very high in Arg)
  • up to 3-8% of broiler diets in US; 18% in other countries
  • High in Gly+Ser (low for other veg proteins)
79
Q

What is one reason all veg fed diets can be bad?

A

They tend to be low in Gly+Ser which is a “conditional essential amino acid”
Gly & Ser can become limiting

80
Q

Peanut Meal Nutrient Profile

A

Moisture: 9%
ME: 2,677 kcal/kg
CP: 47%
Fat: 5%

81
Q

Peanut Meal - Special Considerations

A
  • Use is local in South GA, AL, & TX
  • Peanuts are grown underground = aflatoxins in wet years
  • Low in fat soluble vitamins and minerals
  • High oil content (~50%) = pre-press is necessary prior to solvent extract
82
Q

Two other names for peanuts

A
  • groundnut

- goober peas

83
Q

Describe Cottonseed Meal

A
  • Deficient in Lys
  • Presence of gossypol (polyphenolic plant pigment)
  • high fiber, low ME & nutrient density
  • highly variable
84
Q

Cottonseed Meal Nutrient Profile

A

Moisture: 10%
ME: 1,940 kcal/kg
CP: 41%
Fat: 1.5%

85
Q

Cottonseed Meal - Special Considerations

A
  • Gossypol: binds iron in feed, GIT, blood, & yolk of eggs –> makes Fe unavailable; results in Fe deficiency & discoloration of eggs (pinkish)
  • Cyclopropenoid - fatty acids present exacerbate effects of gossypol (pink albumen)
86
Q

Examples of Animal and Marine-based protein supplements

A
  • by-products from meat processing
  • rendering of dead animals
  • human food waste (pizza & grocery trimmings)
  • surplus milk or by-products
  • fish & other marine animal based products
87
Q

Animal Proteins in Poultry feeds (concerns)

A
  • nutritional variability (raw material and processing conditions; seasonal {deer vs cow})
  • presence of pathogens (salmonella) –> before rendering
  • Biogenic amines (nitrogenous compounds {can be toxic})
  • Consumer acceptance
88
Q

What are examples of consumer acceptance using animal proteins?

A
  • Bovine spongiform encephalopathy (mad cow)
  • “Cannibalism” perception
  • Perceived health benefits of all veg-based diets (no actual benefits)
89
Q

What percentage of APM is used by the poultry industry?

A

40%

- the largest user

90
Q

Why are animal protein meals good nutrient sources?

A
  • Excellent source of amino acids, energy, Ca, P, vitamins, and trace minerals
91
Q

What happens to inedible animal by-products?

A
  • rendered to produce fats, oils, and APM
92
Q

Describe Meat and Bone Meal

A
  • Bovine and Procine origin
  • No blood, hair, hoof, horn, hide, manure, or stomach contents
  • Contains >4% total phosphorus
  • Ca:P ratio 2.2:1 (ideal of 2:1)
93
Q

Describe Meat Meal

A
  • No bone
  • <4% P
  • High connective tissue
94
Q

Meat and bone meal nutrient profile

A

Moisture: 8%
ME: 2,530 kcal/kg
CP: 50% (less protein in bones)
Fat: 8.5%

95
Q

Meat Meal Nutrient profile

A

Moisture: 8%
ME: 2,685 kcal/kg
CP: 55%
Fat: 8.5%

96
Q

Meat and Bone Meal - Special Considerations

A
  • CP ranges form 42-54% - inverse to ash content
  • Phosphorus ranges from 4-9%
  • High P bio-availability
  • consider nutrient variablity
  • potential for microbial contamination
  • Use pepsin digestibility assay as an indicator of quality
97
Q

Where is pepsin found?

A

proventriculus

98
Q

Describe Poultry by-product meal (PBM)

A
  • Necks, feet, undeveloped eggs, and intestines, exclusive feathers
  • Feed grade: higher proporition of heads, feet, and viscera
  • Pet-food grade: higher proportion of soft offal and fresh trimming from deboning
99
Q

Is feed grade or pet-food grade better quality PBM?

A

pet food grade

100
Q

PBM Nutrient Profile

A

Moisture: 6%
ME: 3,100 kcal/kg
CP: 57%
Fat: 14%

101
Q

Is PBM or M&BM better feed for poultry?

A

PBM

102
Q

Describe Feather Meal

A
  • Has to be steam-processed (otherwise AA are unavailable)
  • Composition may vary between feathers derived form broilers, turkeys, and hens
  • May contain some blood meal
  • limit to <3% of diet
103
Q

Describe Fish Meal

A
  • many common types based on source species harvested for food oil or bait: menhaden, anchovy, catfish, etc…
  • May cause fishy taste
  • Potential toxic factors called gizzoserine
104
Q

Feather Meal Nutrient profile

A

Moisture: 7%
ME: 2,880 kcal/kg
CP: 85%
Fat: 4%

105
Q

Fish Meal nutrient Profile

A

Moisture: 8%
ME: 2,950 kcal/kg
CP: 62%
Fat: 9.2%

106
Q

Describe Animal Protein Blends

A
  • animal by-products are anazlyzed and mixed to certain specifications to create animal protein blends
  • blends include supplemental amino acids, phosphates, etc…
  • results in a more consistent product
107
Q

Are animal protein blends expensive?

A

Yes more expensive than other meals. But great for complimentary products.

Poultry Nutrition (4 decks)

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