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Animal Nutrition > Feedstuff 3 > Flashcards

Feedstuff 3 Flashcards

1
Q

What informs the need for supplementation?

A

Analysis

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2
Q

Do most feedstuffs contain minerals?

A

Yes, containing varying concentrations and composition

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3
Q

Why is NaCl often added to diets?

A

-Is a carrier for other (micro)minerals included in the diet

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4
Q

Why is calcium and phosphorous also often added to the diet?

A

-added in some form because of a certain level of requirement needed

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5
Q

What is phytate phosphorous limited in?

A

-digestibility

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6
Q

Why is it important to monitor phosphours?

A

-phosphorus from plants has limited digestibility in simple stomach animals and must be accounted for; less so in ruminants
-most ends up in feces and impacts water quantity

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7
Q

Do fats and oils have minerals?

A

No

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8
Q

What are effects from minerals?

A

-digestibility and availability important consideration for supplementing minerals

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9
Q

What are examples of how minerals effect things?

A

-magnesium as magnesite
-iron as ferric oxide
-selenium from inorganic sources is lass available than from plant sources

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10
Q

What is one way to enhance availability?

A

-Chelation

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11
Q

How does Chelation enhance availability?

A

-binding a mineral atom in an organic complex (hemoglobin)
-trying to prevent formation of inorganic salts during digestion that have poor digestibility

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12
Q

What are sources of vitamins?

A

-many feedstuff contain vitamins depending on vitamin type
-Fat soluble vitamins
-Water soluble vitamins

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13
Q

What can degrade vitamins in feedstuff?

A

-heat
-sun

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14
Q

How can animals get fat soluble vitamins?

A

-fat containing feedstuff
-most can be acquired in good quantities from feedstuff
-if can’t get through feedstuff can get through supplements

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15
Q

How can animals get water soluble vitamins?

A

-feedstuff
-some supplements prepared from yeast or animal products
-synthetically synthesized in some cases
-animal and fish products are good sources

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16
Q

What are the types of grain processing?

A

-cold vs hit
-dry vs wet

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17
Q

How can feed be processed?

A

-physical
-chemical
-thermal
-bacterial

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18
Q

What does grain processing improve?

A

-Digestibility
-Nutrient isolation
-Palatability
-Detoxify
-Improving handling and mixing

19
Q

When do grains get processed?

A

-At harvest
-After harvest
-Immediately before feeding

20
Q

What are the categories of processing?

A

-Temperature differences: cold vs hot
-Addition of moisture: dry vs wet

21
Q

What are the different types of cold processing?

A

-roller mill vs hammermill grinding
-soaking grain/reconstitution
-High-moisture grain (at harvest)

22
Q

What are the types of grinding?

A

-roller mills
-hammermills

23
Q

What does roller mills do?

A

-compress grain between rollers (smooth or corrugated)
-Adjust for particle size from cracked to fine powder
-less dust produced

24
Q

What does hammermills do?

A

-Rotating bars break grain till fits through a screen
-takes whole cornels and breaks them down
-can also be used for forages
-produces dust

25
Q

What does the size of the grind dpend on in hammermills?

A

-screen opening size

26
Q

What does grinding down into smaller pieces do?

A

-increase digestibility

27
Q

What does corrugated mean?

A

teeth

28
Q

Is roller or hammer preferred and why?

A

-roller
-less dust produced

29
Q

What does the cold wet method involve?

A

-soaking grains
-reconstitution

30
Q

What does the soaking stage of the cold wet method involve?

A

-soaking for 12-24 hours
-softens, increase palatability
-handling, preparation system all limits use (as well as no performance improvement)

31
Q

What does the reconstitution stage of the cold wet method involve?

A

-soaking to raise water content to 25-30%
-Storage in anaerobic condition
-especially helpful with grain sorghum that has limited digestibility in dry ground form
-trying to raise water content
-improve digestibility especially in southern states

32
Q

How is high-moisture grain harvested? preserved?

A

-harvested at 20-35% moisture
-ensiled (fermented) for preservation

33
Q

When is ensiling high-moisture grain a good option? what is the most common type?

A

-good option in cases where drying prior to grain harvest isn’t possible
-most common is high-moisture corn

34
Q

What are the types of hot processing?

A

-steam rolled or flaked grain
-pelleting
-popping and micronizing
-extrusion

35
Q

What is steam rolling?

A

-passing stem through the roller mill during rolling
-short application of stem (3-5’) prior to rolling
-limited evidence of performance improvement but helps produce larger particles

36
Q

What is steam flaking?

A

-steam raises moisture to 18-20%
-rolled to produce a think flake
-thin flakes improver performance of animals
-increase availability

37
Q

What does steam rolling and flaking both do?

A

-expose more surface for digestion

38
Q

What is pelleting?

A

-ground feed subjected to stem before compression to produce a pellet
-control of diameter and hardness
-often more palatable than ground meal
-sometimes easier handling

39
Q

What can pelleting prevent?

A

sorting (picky eaters)

40
Q

What is popping and micronizing?

A

-exposure to high heat causes sudden expansion of seeds that ruptures them (think popcorn)
-density is greatly reduced and grains can be rolled to increase density but maintain greater starch surface area

41
Q

How is micronizing different from popping?

A

-micronizing is similar to popping but heat is provided by infrared energy

42
Q

When is extrusion most commonly applied to?

A

-more common with pet foods than with production animal feeds

43
Q

What is extrusion?

A

-uses a spiral screw press
-grain or mixture is forced through a tapered head
-pressure and grinding and heat
-produces ribbonlike product
(ex. cheese puffs)

44
Q

What are the steps of extrusion?

A
  1. feed ingredients through grinder
  2. Preconditioner (heat/steam) in mixer
  3. extruder (heat and pressure)
  4. dryer/cooler
  5. weighting
  6. labeling/packaging

Animal Nutrition (22 decks)

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