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Nutrition > Feedstuffs > Flashcards

Feedstuffs Flashcards

1
Q

what are the 4 classifications of feeds? describe

A
  1. concentrates: high nutrient, low fiber
  2. roughages: high fiber, low nutrient
  3. vitamins/minerals
  4. feed additives: non-nutritive feedstuffs
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2
Q

what are the 2 types of concentrates?

A
  1. energy concentrates: high energy, low fiber

2. protein concetrates: high protein (at least 20% CP), low fiber

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3
Q

what are the 3 reasons for adding feed additives?

A
  1. improve efficiency of feed utilization
  2. imrpove feed acceptance/palatability
  3. beneficial to the health of metabolism of animal (ex. pellet binders, medication, probiotics or prebiotics)
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4
Q

what is the main type of feed fed as an energy source?

A

cereals, members of the grass fmaily that are primary energy sources for humans and nonruminant animals

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5
Q

give 6 cereals that are fed for energy

A
  1. corn
  2. millet (and sorghum)
  3. wheat
  4. barley
  5. oats
  6. rye
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6
Q

what is the most important feed grain with a highly digestible energy content?

A

corn

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7
Q

describe the energy content of corn (4)

A
  1. high in starch
  2. low in fiber
  3. approx 4% oil
  4. high in unsaturated fats, so is liquid at room temp
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8
Q

describe the mineral content of corn

A

low in calcium, high in unavaliable phosphorous

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9
Q

why is unavailable phosphorous a problem?

A

it has phytate, making the P unavailable to the animal by binding it; the animal doesn’t benefit, plus the phosphorous is then excreted into the environment and enters the water supply

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10
Q

what can be done to combat unavailable phosphorous?

A

feed phytase to make the P more absorbable

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11
Q

describe the protein content of corn

A
  1. 9% CP

2. poor quality protein bc of high zein content

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12
Q

describe the vitamin content of corn (3)

A
  1. high in vitamin A due to carotenoid pigments
  2. contains xanthophylls
  3. low in niacin, must add B vitamins to diet to counteract
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13
Q

what are xanthophylls?

A

color pigments that are incorporated into animal products and necessary for consumer acceptance

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14
Q

what mold is corn susceptible to? what does this do?

A

Aspergillus flavus; produces the mycotoxin Aflatoxin

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15
Q

what can mycotoxins like Aflatoxin on corn do to animals? (3)

A
  1. reduced feed intake, caused reduced growth
  2. diarrhea
  3. liver damage
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16
Q

where are millet and sorghum major food grains?

A

semiarid tropics

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17
Q

where is millet often fed?

A

in bird seed

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18
Q

what is sorghum also called? where is it fed?

A

milo; in domestic animal feed

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19
Q

describe the energy content of sorghum (and millet)

A
  1. similar to corn but

2. requires processing to improve digestibility

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20
Q

describe the protein content of sorghum (and millet)

A
  1. 10% CP

2. poor quality protein; amino acid availability is low

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21
Q

what are deleterious factors?

A

anything that can cause harm or decrease usability of feed

22
Q

what is the deleterious factor of sorghum (and millet) and why bad?

A

condensed tannins that
1. react with proteins and cause digestive disturbances and decrease palatability but can be overcome by processing methods

23
Q

is wheat commonly used in animals? why or why not?

A

no mostly used in humans, not cost effective for animals

24
Q

describe the energy content of wheat

A

just similar to corn, yay

25
Q

how does wheat differ from corn?

A

has 13% CP, which is higehr than corn

26
Q

describe the energy content of barley

A

lower than corn

27
Q

describe the protein content of barley

A

12% CP, also higher than corn

28
Q

what are the 2 deleterious factors of barley?

A
  1. high in unavailable phosphorous bound to phytate

2. contains beta-glucans

29
Q

what do beta-glucans in barley do? (2)

A
  1. reduces digesta flow rate and lipid absorption

2. causes sticky excreta in poultry which is a problem with only have one hole

30
Q

how can the beta-glucans in barley be overcome?

A

can add glucanases to feed to assist with digestion

31
Q

what animals are mostly fed oats and why?

A

horses, hella expensive

32
Q

describe the energy content of oats

33
Q

describe the soluble fiber content in oats?

34
Q

what is usually done to improve the digestibility of oats?

A

usually must be processed (rolled, etc.)

35
Q

describe the protein content of oats

A

12% CP, which is somewhat high and that protein is high quality too so yay

36
Q

what is the protein content of rye?

37
Q

what are the 3 negative characteristics of rye?

A
  1. ergot
  2. pectins
  3. pentosans
38
Q

what is ergot? what does it cause? (4)

A

a fungus of rye that causes loss of tips of extremities, reduced growth, abortions, and agalactia

39
Q

what are pectins? what do they cause? (2)

A

deleterious factor of rye that causes digestive disturbances and sticky excreta

40
Q

what are pentosans? what do they cause? (2)

A

carbohydrate structures of rye that cause digestive disturbances and diarrhea

41
Q

give 3 energy sources that are not cereal grains

A
  1. buckwheat
  2. liquid molasses
  3. dried by-product feeds
42
Q

describe the protein content of buckwheat

A

11% CP, high quality!

43
Q

what is a deleterious factor of buckwheat?

A

contains fagopyrin

44
Q

what does fagopyrin do?

A

of buckwheat, causes photosensitization of light-skinned animals, which can be an issue with pasture animals that will become very sensitive to UV rays

45
Q

describe the sugar and protein content of molasses?

A

48% sugar, very low protein

46
Q

how much of the diet can be molasses? why?

A

up to 30% of the diet as an energy source, any higher and will be laxative

47
Q

why is molasses usually fed?

A

to increase acceptance and palatability of a feedstuff

48
Q

describe molasses toxicity in ruminants

A

when all the suger gets fermented into ketogenic butyrate, ketotic effects such as blindness and incoordination can occur, so don’t overfeed molasses in ruminants!

49
Q

give 3 dried by-product feed energy sources

A
  1. beet pulp
  2. citrus pulp
  3. dried bakery by-product
50
Q

describe beet pulp

A

highly palatable due to sugar residue

51
Q

describe citrus pulp

A

less palatable than beet pulp but a good energy source and can be mixed with molasses to improve acceptance

52
Q

describe dried bakery by-product

A

super palatable, high energy, and cheap

Nutrition (19 decks)

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