feeds and feeding Flashcards
1
Q
maintenance
A
basic nutrients for biological activities to sustain life
2
Q
production
A
maintenance plus physiological activity (growth, pregnancy, production - eggs, meat, milk, wool)
3
Q
how are nutrient needs calculated
A
by factorial method and feeds are formulated accordingly
4
Q
nutrition
A
series of processes by which animal takes in and assimilates feed components for promoting growth, milk, meat and replacing injured tissues
5
Q
nutrients
A
chemical substance in either mineral or compound form that are absorbed from the digestive tract into the blood that function in metabolism of the body
6
Q
water
A
- most important nutrient
- cheapest and most abundant
- needed for all biological activity
- transport of nutrients and wastes
- body form
- regulation of body temp
- expressed as moisture % in feeds - variable and nutritive value of nutrients or feeds is expressed as dry matter %
7
Q
carbohydrates
A
- organic comounds
- provide >50% of energy and form bulk of diet (75-80%)
- provide energy and heat
- excess stored as fats
8
Q
how are CHO divided
A
- fiber (structural CHO)
- non-fiber (oligo and simple sugars)
9
Q
what are structural CHO
A
cellulose and hemicellulose
10
Q
what are non-fiber CHO
A
sucrose, fructose and glucose
11
Q
which animals have a requirement for fiber
A
ruminants and horses because of microbial activity in the GI tract
12
Q
where does energy come from
CHO
A
both fiber and non-fiber CHO
13
Q
where do cats, dogs, and humans get their energy
A
simple CHO
14
Q
proteins
A
- organic compounds
- building blocks are amino acids joined by peptide bonds
- AA used for growth and energy
15
Q
can animals synthesize their own AA
A
no
only plants and microbes
16
Q
how are AA categorized
A
essential and non-essential
17
Q
what AA need to be supplemented for non-ruminants
A
essential AA
18
Q
what is a source of AA in ruminants
A
microbial protein
19
Q
Fats
A
- glycerol and free fatty acids
- provide 2.25x more energy than CHO
20
Q
what are fats important for
A
- absorption of fat soluble vitamins
- synthesize compounds for metabolism
21
Q
what are dietary lipids
A
complexed lipids containing unsaturated and saturated fats
22
Q
what are essential FA
A
linoleic and linolenic acid
must be supplemented at 1% of diet
23
Q
where are fats digested and absorbed
A
SI
24
Q
why do ruminants have a threshold for FA
A
because of microbial activity
25
vitamins
* organic substances required in small amounts for the regulation of body processes
* sources: green pasture, alfalfa, yeast, synthetics
26
what are the two categories of vitamins
* fat soluble: A, D, E, K
* water soluble: B and C
27
what species has the ability to make all water soluble vitamins
ruminants
28
minerals
inorganic compounds needed for biochemical and metabolic function
29
what is the function of minerals
structure and co-enzyme system
30
how is the nutritive value of feeds expressed
on an as fed % (including moisture) or dry matter basis (DMB%)
31
what does mineral form
| nutritive value
the inorganic matter and calculated as ash %
32
how is protein expressed
crude protein
33
how is fat expressed
ether extract (EE%)
34
how is fiber in CHO expressed
crude fiber
35
how is the soluble CHO expressed and calulated
nitrogen free extract (NFE) and calculated as difference
36
what is bomb calorimetry
* determines the gross energy of a feed
* does not predict how well the feed will be utilized by an animal
* predicts digestible energy from the fiber content
37
how is the energy value of feeds expressed
total digestible nutrients (TDN) or metabolisable energy (ME)
38
feed/feedstuff
food of animals comprised of feed ingredients fed for a useful function
39
function of feed
source of nutrients & bulking agents, antioxidants, emulsify fats, dust control, color, palatability and flavoring
40
diet
regulated selection of feed ingredients which is consumed by animals on a prescribed schedule
41
balanced diets
to support nutrient needs for maintenance and production
42
ration
amounts of diet offered daily
43
balanced rations
the ration to provide an animal the proper amount, proportion and variety of all the required nutrients to maintain health and keep up the production
44
how are feeds for livestock defined
feed source, nutrient content, and purpose of the feed
45
roughages
* plant crops referred to as forages - pastures, hays, silages
* describes dietary components that are high in fiber - CF > 18%
* bulky feed
46
what are the types of roughages
* fresh
* silage - wet, DM 30-50%
* hay - dry DM > 80%
* straw, corn fodder
47
what is the nutritional value of roughage
* variable depending on type and stage of maturity at harvest
* increasing maturity at harvest increases dry matter yield but decreases digestibility
48
what is digestibility related to
* the lignin content of the cell wall
* the higher the lignin content, the lower the digestibility
49
what maturity level is hay
early maturity
prior to seed development
50
what maturity level is silage (corn)
intermediate maturity
entire plant is harvested
51
what maturity level is grain
late maturity
grain or seed is removed
52
silage
* produced by controlled fermentation of high moisture herbage
* feed needs to be wet - DM 30-50%
* oxygen needs to be excluded
* supply of fermentable carbohydrate (lactic acid is produced to stabilize the material)
53
what are the two phases of ensiling
* phase 1: heating first few days
* phase 2: anerobic bacteria multiply
54
what happens when the silage is too wet
* butryic acid production -odor
* growth of clostridia - botulismn toxin
* too high pH
* production of biogenic amines
55
what happens when silage is too dry
* doesn't pack well
* mold growth favored
56
what are the losses in making silage
* gas - 5-30%
* seepage
* protein undergoes extensive hydrolysis
* total losses may be 20-25% of herbage DM present in field
57
why make silage
* reduce risk of weather damage
* ease of handling
* labor saving and cheaper storage
58
what are concentrates/high energy feeds
* increase energy density of feeds
* feeds with **CF < 18% and CP < 20%**
* readily available CHO
* fats and oils used in feeds
59
what are byproducts
* comprise 1/3rd of poultry and 1/7th of swine and used in cattle too
* milling of grains, processing of oilseeds, fermentation of grain and molasses, manufacture of dairy products and slaughter of meat animals
* flour milling by-product
* bakery and candy by-products
* molasses and sugars
60
what are seral grains
* similar in CP content
* high in starch content
* seed hull limits availability of starch
* corn is considered gold standard
61
grains
whole grains are entire seed of a plant
62
what are the 3 parts of the kernel (seed)
* bran
* germ
* endosperm
63
the bran
* multi-layered outer skin of kernel
* tough enough to protect the germ and endosperm from assults
* contains antioxidants, B-vitamins and fiber
64
the germ
* embryo
* fertilized by pollen
* contains some protein, B vitamins, minerals, and healthy fats
* proteins - albumin and globulin
65
the endosperm
* germ's food supply
* provides essential energy to the young plant for root and photosynthetic development
* largest portion
* contains starchy carbohydrates, proteins and small amount of V&M
66
what are components of the corn meal industry
* hominy - bran, germ and part of starch
* corn flour
* corn bran
* corn germ meal - high in protein
* corn gluten meal - high in sol. fiber but no starch
67
what are components of the wheat flour industry
* wheat bran
* wheat middlings
* wheat shorts
* red dog
68
what are different by-product feeds
* distilling industry
* brewing industry
* bakery waste
* candy waste
* potato chip waste
* tomato pumice
69
what are different liquid feeds
* molasses
* oils
* grease
* propylene glycol
70
protein supplements
* **CF < 18%, CP > 20%**
* byproducts of oil industry (soybean meal)
* byproducts of milling industry
* byproducts of distilling and brewing industries
* byproducts of rendering industry
71
what are the two limiting amino acids in animal diets
methionine and lysine
72
what happens to the CP in the diet when the higher the quality of protein goes up
gets lower
73
what does low CP do
reduces N excretion into environment
74
what is feed processing
* all operations necessary to achieve the maximum potential nutritive value of a feedstuff
* to improve feed utilization and feed efficiency
75
what is the overal goal for processing
to improve feed utilization
76
what is grain processing
breaking up the waxy seed coat to improve the starch utilization
77
what are examples of dry processing
* grinding
* cracked/rolling
* popping
* extruding
* roating
* pelleting
78
what is wet processing and examples
* increasing moisture by 20%
* soaking
* rolling
* steam flaking
* pressure cooking
* reconstitution
79
what is steam flaked corn
* produced by cooking the grain with steam under pressure for 20 to 30 minutes, followed by flaking the grain through large heated rollers
* starch gets gelatinized
* provides a rapidly-avilable source of carbs to the rumen microbes
80
how to assess the quality of a feed
* physical inspection
* chemical analysis
* infarared analysis
81
what are the different chemical analysis systems
wende system
* CP, CF, EE, DM, Ash
VanSoest fiber system
* neutral detergen fiber
* acid detergent fiber
82
what is the VanSoest fiber analysis
* more accurate estimate of plant cell wall than the CF method
* neutral detergent solubles (carbs, pectin, protein, NPN, lipid)
* neutral detergent insolubles (hemicellulose, cellulose, lignin)
