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Nutrition Year 1 > Feeding Carbohydrates to Horses: Fibre > Flashcards

Feeding Carbohydrates to Horses: Fibre Flashcards

1
Q

What should be the main part of the horses diet?

A

fibre

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2
Q

What is fibre?

A
  • Carbohydrate
  • Complex vs Simple

•Complex = Fibre and plant material
•AKA
–Structural CHO
–Complex CHO

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3
Q

What are the fibre components present in plants?

A 
•Fibre components present in plants:
–Lignin Cellulose
–Hemicellulose
–Pectin
–Lignin
–Ligno-Cellulose
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4
Q

What is short fibre?

A 
Short fibre
•Copra meal
•Sugar beet
•Soybean hulls
•Lupin hulls
•Oat hulls
•Specific high fibre compound feeds
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5
Q

What is long fibre?

A 
Long fibre
•Grass
•Hay
•Haylage
•Straw
•Lucerne/Alfalfa
•Sainfoin?
•Foggage(standing hay)
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6
Q

What is a source of energy that is used to produce muscular movement for all disciplines?

A

–adenosine triphosphate = ATP

–ATP is mostly generated from food

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7
Q

what are the storage forms of energy?

A

•Feed is converted into storage forms of energy:
–Glycogen
–Glucose
–Free fatty acids

these are converted to ATP during exercise

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8
Q

What are the three key energy sources?

A
  1. Fermentable fibre
  2. Fats and oils
  3. Hydrolysable carbohydrates (starch and sugar)
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9
Q

What are hydrolysable carbohydrates?

A

•Hydrolysable CHO
–Digested in the foregut
–Sugars & starches
–Create ↓ intestinal pH & risk of colic

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10
Q

What is fermentable CHO’s?

A

•Fermentable CHO
–Digested in the hindgut
–Sugar beet, alfalfa or soya hulls
–↓ glycogen usage

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11
Q

What is fat?

A

•Fat
–Digested in the foregut
–2-3x the energy concentration of CHO
–Creates higher energy feed

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12
Q

What is protein?

A

•Protein (minimal usage)

–Digested in the foregut

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13
Q

What does spring grass supply?

A

•Spring grass
–Some simple and some complex carbohydrates
–Will supply some anaerobic and some aerobic energy

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14
Q

What does hay, haulage and other forages supply?

A

•Hay, Haylageand other forages
–Mainly complex carbohydrates
–Will supply mainly aerobic energy

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15
Q

What is plant matter?

A
  • Forage contains plant material which cannot easily be broken down by enzymes
  • Fibre =complex carbohydrates
  • Inside the cell are the starches, sugars, proteins and fats
  • Starches and sugars = simple carbohydrates
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16
Q

What are monosaccharides, disaccharides, polysaccharides?

A
  • Monosaccharides -onesugar unit
  • Disaccharides-twosugar units, Tri-threesugar units
  • Polysaccharides -four or more monosaccharides joined together
17
Q

What are simple sugars?

A 
•They are “simple” because they are single units of sugar that are easy to digest
•Therefore they are rapidly digested, quick sources of energy for the horse
•Include:
–Monosaccharides = one sugar
•E.g. glucose, fructose, mannose
–Disaccharides = two sugars joined
•E.g. sucrose = 1 glucose + 1 fructose
•And lactose = 1 glucose + 1 galactose
18
Q

What is the structure of fibre?

A

•Structural polysaccharide
•Helps a plant maintain it’s structure
•β-1,4 linkages cannot be broken down by enzymes like starch and sugars
–Require microbial degradation in the hind gut
–Produce smaller energy units = VFAs
•Propionic, Acetic, Butyric

19
Q

What is cellulose?

A

•Chain of polymerised glucose molecules held together by β-1,4 linkages
–cannot be broken down by enzymatic hydrolysis like starch and sugars
•Digested by bacteria in the hindgut depending on lignin quantity

20
Q

What is hemicellulose?

A
  • Hemicellulose
  • Short, branched polymer of various sugars
  • Embedded in the cell walls of plants
  • Help absorb and retain water in the hind gut
21
Q

What is pectin?

A

•Pectin binds hemicellulose with cellulose to form a network of cross-linked fibres

22
Q

What is lignin?

A

•Chemically complex
•Protects plant from both chemical and biological attack -indigestible
•Not a carbohydrate but is closely linked to cellulose and hemicellulose in maintaining mechanical structure of the plant
•Can be chemically treated
–NaOH(sodium hydroxide) or NH3(anhydrous ammonia)
–Break bonds between lignin and carbohydrate eg.Nutritionally Improved Straw (NIS)

23
Q

What is the difference between simple and complex carbohydrates?

A

SIMPLE:

  • easily broken down
  • Enzymatic breakdown
  • starch and sugar
  • quick release energy

COMPLEX:

  • Resistant to enzymes
  • Microbial fermentation
  • fibres
  • slow release energy
24
Q

What is fibre?

A 
•Also known as
–structural carbohydrates
–structural polysaccharide
–non-starch polysaccharide
–fermentable fibres
•= cell wall components
–Cellulose
–Hemicellulose
•Resistant to enzyme degradation in the SI
•Undergo bacterial fermentation in hindgut
25
Q

What factors effect nutritional content?

A

•Stage of maturity when harvested will affect:
–Nutrient content
–Energy content
–Digestibility
–Palatability
•Earlier cut forages will have better nutritional value for performance horses
•Higher forage:concentrateration is possible when high quality (energy) forage is fed

26
Q

How does the time of year that the forage was cut effect the digestibility of forage?

A
  • Related directly to time of year it is cut and weather conditions when it is cut
  • Early cut -less mature -more digestible
  • Late cut-more mature -less digestible
27
Q

How is forage digested?

A 
Forage is fermented by the gut microflora of the horse
•Consist of:
–Bacteria
–Protozoa
–Fungi
28
Q

How is forage utilised during exercise?

A
  • Volatile Fatty Acids (VFA’s) are utilised during aerobic exercise
  • The VFA ProprionicAcid (proprionate) is the most available of the three as an energy source for the horse
  • It is converted to liver glycogen
  • Roughage fed horses therefore produce enough glucose to maintain good levels of blood glucose
29
Q

How does feeding short fibre differ from feeding long fibre?

A

SHORT FIBRE
•Fermentable fibres in the form of sugar beet pulp and soya hulls containing highly digestible fractions including pectins, arabinans and galactans, readily fermented by gut microflora (Geor, 2004)
•These feeds have a higher digestibility (91%) than traditional fibre sources such as hay
•Higher energy content “superfibres” (Crandell et al., 1999)
•Combined with a higher fat content can provide 90% energy provided by a grain ration

LONG FIBRE
•Hay/Haylage/Grass
•Essential for facilitating adequate chewing and occupying time

30
Q

What is the importance of forage?

A

•Minimum 1.5% BW DM/day
•Promotes healthy digestive system
–Helps maintain a healthy microbial population
–Fibre passing though the tract can push through any excess gas that may have formed
–Increases pH of hindgut compared to starch
–Acts as a reservoir for fluid and electrolytes.
•Contains valuable nutrients.
•Promotes a healthy mind!

31
Q

What is the difference between hay and haylage?

A 
HAY
\+Increased chew time
\+Can be soaked/steamed
\+Feed lessvolume/weight
\+Can be stored for long periods with little nutrient loss
\+Lower urinary N (drier bedding?)
-Low moisture -content=dust/mould spores
-Storage needs to be undercover (travelling?)
-Needs to be stored in dry conditions?
HAYLAGE
\+More palatable 
\+Practical choice for travelling etc
\+Easy storage
\+Higher moisture content 
\+Potentially lower WSC?
-Deteriorates when opened
32
Q

How do we know what the quality of our hay or haylage is like?

A

–Manual
–Chemical Analysis
–Representative sample

33
Q

How can we reduce respirable particles from forage?

A

•Steaming
–Purpose made steamer KEY!!
–Provides the greatest increase in hygienic quality

•Soaking
–10-30 minutes required to significantly reduce dust and mould particles

34
Q

How can we reduce WSC content from forage?

A 
•For significant reduction recommended to soak for between 3 and 16 hours.
•Especially useful in the absence of analysis
•Practice variable in outcome
Considerations:
–Leached vitamins and minerals!
–Bacterial proliferation?
–High labour requirement
–Steaming as well?
–Palatability? Waste?
35
Q

How can we extend chew time when feeding forage?

A
  • Absolute minimum 1.5%BW forage
  • Small holed/double/triple netting
  • Hay balls/Slow feeders
  • Compressed hay blocks
  • Physically stagger feeding
  • Choice of forage –Straw?
  • Placement of forage
  • Musculoskeletal considerations?
36
Q

How can you restrict horses intake?

A 
•Grazing muzzles
•Physically restricting grazing time
–i.e. stabling
•Bare paddock and conserved forage
•Overall picture essential!
–Beware of compensatory grazing!
37
Q

How would a forage only diet effect performance horses?

A
  • Water intake higher on forage only diet (even though forage was higher quality)
  • BW higher on forage only
  • Plasma lactate recovery lower in those on forage only
  • No difference HR/Resprate/Rectal Temp
  • Muscle glycogen lower for before and after exercise for forage only diet in comparison to mixed.
  • Forage with higher protein gives better glycogen? Implications?
38
Q

Could horses have a sugar free diet?

A

•Horses evolved to utilise sugar as energy source
•Undoubtedly some that require a low sugar diet
•Sugar free diet impossible to achieve
•Best we can do?
–Minimise sugar intake from forage
–Sugar contributions –context of the whole diet

39
Q

Why is forage essential in the horses diet?

A

•Forage is an essential part of the diet of the horse
–To maintain gut health
–Energy needs
–Fulfil the horse’s essential need to chew
–Should form the basis of any horse’s diet
•Forage is often neglected for its role as a nutrient and energy source and poorly utilised in the UK

Nutrition Year 1 (7 decks)

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