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Digestion and Metabolism - Wk 1 > feeds and feeding > Flashcards

feeds and feeding Flashcards

1
Q

maintenance

A

basic nutrients for biological activities to sustain life

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2
Q

production

A

maintenance plus physiological activity (growth, pregnancy, production - eggs, meat, milk, wool)

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3
Q

how are nutrient needs calculated

A

by factorial method and feeds are formulated accordingly

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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

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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

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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 %
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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
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8
Q

how are CHO divided

A
  • fiber (structural CHO)
  • non-fiber (oligo and simple sugars)
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9
Q

what are structural CHO

A

cellulose and hemicellulose

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10
Q

what are non-fiber CHO

A

sucrose, fructose and glucose

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11
Q

which animals have a requirement for fiber

A

ruminants and horses because of microbial activity in the GI tract

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12
Q

where does energy come from

CHO

A

both fiber and non-fiber CHO

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13
Q

where do cats, dogs, and humans get their energy

A

simple CHO

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14
Q

proteins

A
  • organic compounds
  • building blocks are amino acids joined by peptide bonds
  • AA used for growth and energy
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15
Q

can animals synthesize their own AA

A

no
only plants and microbes

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16
Q

how are AA categorized

A

essential and non-essential

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17
Q

what AA need to be supplemented for non-ruminants

A

essential AA

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18
Q

what is a source of AA in ruminants

A

microbial protein

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19
Q

Fats

A
  • glycerol and free fatty acids
  • provide 2.25x more energy than CHO
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20
Q

what are fats important for

A
  • absorption of fat soluble vitamins
  • synthesize compounds for metabolism
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21
Q

what are dietary lipids

A

complexed lipids containing unsaturated and saturated fats

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22
Q

what are essential FA

A

linoleic and linolenic acid
must be supplemented at 1% of diet

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23
Q

where are fats digested and absorbed

A

SI

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24
Q

why do ruminants have a threshold for FA

A

because of microbial activity

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25
Q

vitamins

A
  • organic substances required in small amounts for the regulation of body processes
  • sources: green pasture, alfalfa, yeast, synthetics
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26
Q

what are the two categories of vitamins

A
  • fat soluble: A, D, E, K
  • water soluble: B and C
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27
Q

what species has the ability to make all water soluble vitamins

A

ruminants

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28
Q

minerals

A

inorganic compounds needed for biochemical and metabolic function

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29
Q

what is the function of minerals

A

structure and co-enzyme system

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30
Q

how is the nutritive value of feeds expressed

A

on an as fed % (including moisture) or dry matter basis (DMB%)

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31
Q

what does mineral form

nutritive value

A

the inorganic matter and calculated as ash %

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32
Q

how is protein expressed

A

crude protein

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33
Q

how is fat expressed

A

ether extract (EE%)

34
Q

how is fiber in CHO expressed

A

crude fiber

35
Q

how is the soluble CHO expressed and calulated

A

nitrogen free extract (NFE) and calculated as difference

36
Q

what is bomb calorimetry

A
  • 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
Q

how is the energy value of feeds expressed

A

total digestible nutrients (TDN) or metabolisable energy (ME)

38
Q

feed/feedstuff

A

food of animals comprised of feed ingredients fed for a useful function

39
Q

function of feed

A

source of nutrients & bulking agents, antioxidants, emulsify fats, dust control, color, palatability and flavoring

40
Q

diet

A

regulated selection of feed ingredients which is consumed by animals on a prescribed schedule

41
Q

balanced diets

A

to support nutrient needs for maintenance and production

42
Q

ration

A

amounts of diet offered daily

43
Q

balanced rations

A

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
Q

how are feeds for livestock defined

A

feed source, nutrient content, and purpose of the feed

45
Q

roughages

A
  • plant crops referred to as forages - pastures, hays, silages
  • describes dietary components that are high in fiber - CF > 18%
  • bulky feed
46
Q

what are the types of roughages

A
  • fresh
  • silage - wet, DM 30-50%
  • hay - dry DM > 80%
  • straw, corn fodder
47
Q

what is the nutritional value of roughage

A
  • variable depending on type and stage of maturity at harvest
  • increasing maturity at harvest increases dry matter yield but decreases digestibility
48
Q

what is digestibility related to

A
  • the lignin content of the cell wall
  • the higher the lignin content, the lower the digestibility
49
Q

what maturity level is hay

A

early maturity
prior to seed development

50
Q

what maturity level is silage (corn)

A

intermediate maturity
entire plant is harvested

51
Q

what maturity level is grain

A

late maturity
grain or seed is removed

52
Q

silage

A
  • 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
Q

what are the two phases of ensiling

A
  • phase 1: heating first few days
  • phase 2: anerobic bacteria multiply
54
Q

what happens when the silage is too wet

A
  • butryic acid production -odor
  • growth of clostridia - botulismn toxin
  • too high pH
  • production of biogenic amines
55
Q

what happens when silage is too dry

A
  • doesn’t pack well
  • mold growth favored
56
Q

what are the losses in making silage

A
  • gas - 5-30%
  • seepage
  • protein undergoes extensive hydrolysis
  • total losses may be 20-25% of herbage DM present in field
57
Q

why make silage

A
  • reduce risk of weather damage
  • ease of handling
  • labor saving and cheaper storage
58
Q

what are concentrates/high energy feeds

A
  • increase energy density of feeds
  • feeds with CF < 18% and CP < 20%
  • readily available CHO
  • fats and oils used in feeds
59
Q

what are byproducts

A
  • 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
Q

what are seral grains

A
  • similar in CP content
  • high in starch content
  • seed hull limits availability of starch
  • corn is considered gold standard
61
Q

grains

A

whole grains are entire seed of a plant

62
Q

what are the 3 parts of the kernel (seed)

A
  • bran
  • germ
  • endosperm
63
Q

the bran

A
  • multi-layered outer skin of kernel
  • tough enough to protect the germ and endosperm from assults
  • contains antioxidants, B-vitamins and fiber
64
Q

the germ

A
  • embryo
  • fertilized by pollen
  • contains some protein, B vitamins, minerals, and healthy fats
  • proteins - albumin and globulin
65
Q

the endosperm

A
  • 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
Q

what are components of the corn meal industry

A
  • 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
Q

what are components of the wheat flour industry

A
  • wheat bran
  • wheat middlings
  • wheat shorts
  • red dog
68
Q

what are different by-product feeds

A
  • distilling industry
  • brewing industry
  • bakery waste
  • candy waste
  • potato chip waste
  • tomato pumice
69
Q

what are different liquid feeds

A
  • molasses
  • oils
  • grease
  • propylene glycol
70
Q

protein supplements

A
  • 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
Q

what are the two limiting amino acids in animal diets

A

methionine and lysine

72
Q

what happens to the CP in the diet when the higher the quality of protein goes up

A

gets lower

73
Q

what does low CP do

A

reduces N excretion into environment

74
Q

what is feed processing

A
  • all operations necessary to achieve the maximum potential nutritive value of a feedstuff
  • to improve feed utilization and feed efficiency
75
Q

what is the overal goal for processing

A

to improve feed utilization

76
Q

what is grain processing

A

breaking up the waxy seed coat to improve the starch utilization

77
Q

what are examples of dry processing

A
  • grinding
  • cracked/rolling
  • popping
  • extruding
  • roating
  • pelleting
78
Q

what is wet processing and examples

A
  • increasing moisture by 20%
  • soaking
  • rolling
  • steam flaking
  • pressure cooking
  • reconstitution
79
Q

what is steam flaked corn

A
  • 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
Q

how to assess the quality of a feed

A
  • physical inspection
  • chemical analysis
  • infarared analysis
81
Q

what are the different chemical analysis systems

A

wende system
* CP, CF, EE, DM, Ash

VanSoest fiber system
* neutral detergen fiber
* acid detergent fiber

82
Q

what is the VanSoest fiber analysis

A
  • 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)

Digestion and Metabolism - Wk 1 (4 decks)

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