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Animal Nutrition Exam 5 > Feedstuffs > Flashcards

Feedstuffs Flashcards

1
Q

Definition of Feedstuff

A

any substance suitable for animal feed; several feedstuffs are combined to provide a balanced diet. Feedstuffs and the diet formulated from them compromise the raw materials for animal production

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2
Q

6 Desirable characteristics of feedstuffs

A
  • provide nutrients that are biologically available
  • no toxins
  • palatable to animals
  • in a physical form that can be easily handled
  • available in large enough quantities
  • economical (affordable or cost effective in feed)
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3
Q

8 Feed classifications

A
  • dry forages and roughages
  • pasture, range plants and forages fed fresh
  • silages
  • energy feeds
  • protein supplements
  • mineral supplements
  • vitamin supplements
  • additives
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4
Q

Dry Forages and Roughages

A

All forages that are cut and cured and other products with:

  • more than 18% crude fiber or 35% cell walls (dry basis)
  • this class is low in net energy per unit weight because of the high cell-wall content
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5
Q

Pasture, range plants and forages fed fresh

A

included in this group are:

-all forage feeds either not cut or cut and fed fresh (soilage/green chop)

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6
Q

Silages

A

main crop used for silages are:

  • grass and legume forages and corn
  • does not include ensiled fish, grain roots and tubers
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7
Q

Energy Feeds

A

products with less than:

  • 20% protein
  • 18% crude fiber
  • 35% cell walls (dry basis

examples:

  • cereal grains (corn, oats, barley, rye, and wheat)
  • sorghums (milo)
  • by product feed (bran, middlings, cobs, molasses)
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8
Q

Protein Supplements

A

products that contain:

  • 20% or more crude protein (dry basis)
  • protein supplements are typically derived from oil meals as well as from animal origin
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9
Q

Mineral Supplements

A

virtually all feedstuffs have some minerals, but supplemental mineral is usually required to meet the animals requirements (dicalcium phosphate and magnesium oxide)

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10
Q

Vitamin Supplements

A

because it is time consuming and expensive to determine the vitamin content of feedstuffs, it is more cost effective to supplement vitamins to their required level than it would be to test feeds to meet calculated deficiencies

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11
Q

Additives

A

mold inhibitors, antioxidants, antibiotics, flavors, enzymes, hormones, buffers and direct-fed microbials

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12
Q

Pasture and grazed forages

A

pasture is the major feed in the US for dairy and beef cattle and for horses. It is the most economical feed available for certain feeding programs

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13
Q

Primary incentives to use pasture

A
  • less labor may be required to feed livestock
  • possibility that pasture is cheaper to produce than other forages
  • some lands may not be used agriculturally except as pasture
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14
Q

Essential qualities of pastures

A
  • made as enduring as possible
  • growth should start early in the season and continue to produce until late in the fall
  • plants should form a continuous compact turf so that it will withstand trampling by animals
  • advantageous to have a variety of plants because it provides for growth under both moist and dry soil conditions
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15
Q

Increasing maturity of pasture plants may result in:

A
  • reduced protein content
  • reduced energy content
  • increased fiber content
  • reduced mineral content
  • reduced carotene content (due to UV sunlight, heat, oxygen, mold)
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16
Q

Soil fertility affects nutrient content

A

deficiency of calcium, phosphorus or trace minerals in soil can result in low values in the crop. Nitrogen yield suffers greatly from low soil nitrogen supply and additions of nitrogen to the soil can increase crude protein content of the plant

ex: low P soil; grass = .10% P (Ca not as greatly affected as P)
ex: high P soil; grass = .2 to .4% P

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17
Q

Special problems of grazing livestock on pasture

A
  • poisonous plants
  • bloat
  • chemical compounds
  • estrogenic flavonoid
  • alkaloids
  • coumarin
  • nitrate poisoning
  • elemental deficiencies and imbalances
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18
Q

Poisonous Plants

A

certain species of plants can be poisonous to animals that graze them; more apt to occur when pastures are in poor condition from overgrazing

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19
Q

Bloat

A

hazard for cattle and sheep grazing pastures high in legumes

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20
Q

Chemical compounds (grazing problems)

A 
Tannins - tendency to decrease palatability because of bitter taste
Cyanogenic glycosides (prussic acid poisoning)- can occur in all livestock grazing sorghum following severe drought, early frost or a period of heavy trampling
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21
Q

Estrogenic Flavonoid

A

white clover and alfalfa can contain estrogenic compounds at levels high enough to cause reproductive problems

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22
Q

Alkaloids

A

certain compounds can result in a malformed fetus if ingested by a pregnant animal

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23
Q

Coumarin

A

found in sweet clover leaves resulting in a decrease in palatability
coumarin —-> dicoumarol by microbial action during spoilage, can prevent blood clotting

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24
Q

Nitrate poisoning

A

high accumulation of nitrates in forages can occur from nitrate fertilization or drought which can cause abortion and even death in livestock

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25
Q

Elemental deficiencies and imbalances

A

one of the most widely recognized problems is hypomagnesemia or “grass tetany” in cattle grazing lush, new-growth forage - also possibility of Se deficiencies

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26
Q

Green Chop (Soilage) definition

A

refers to fresh forage that has been cut and chopped in the field and then fed directly to livestock in confinement

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27
Q

Advantages of Soilage

A
  • produces a maximum yield of nutrients per acre

- lower nutrient losses compared with other harvesting procedures

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28
Q

Disadvantages of Soilage

A
  • lack of uniform quality from day to day

- labor required to harvest and feed daily

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29
Q

Hay

A

produced by dehydrating green forage to a moisture content of 15% or lower

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30
Q

Haymaking Process

A

Harvest the plant at: ??
Proper curing- reduction of moisture content to- ????
Raking of the forage crop before it is completely dry to avoid excessive shattering
Storing the cured hay most commonly in the form of bales and should be carried out as soon as the hay is sufficiently dried

31
Q

Nutrient losses come from:

A
  • shattering leaves
  • heat damage
  • fermentation
32
Q

Shattering leaves

A

can result in loss of protein, carotene, B vitamins, minerals and energy. Under ideal conditions you can expect 5% shattering of grasses and 20% shattering of legumes

33
Q

Heat damage

A

storing hay with excess moisture (more than 25 to 30%), can cause mold and stimulate bacterial growth and heat production (protein-maillard or broulding) (N —> Acid detergent) (way to find heat damage = Acid Detergent Insoluble Nitrogen) (higher ADIN more nitrogen)

34
Q

Fermentation

A
  • plant cell respiration

- converts sugars and starches to CO2 and H2O (lost) and results in reduction of energy value and destroys carotenes

35
Q

Hay Storage options

A

Cubes
Bales
Stacks

36
Q

Hay cubes are made by:
Cube positives:
Cube negative:

A

Made by compressing long or coarsely chopped hay (1 1/4 to 2 inches)
Positives:
-more convenient to handle than other forms
-may result in reduced wastage
Negative:
-the most expensive way to feed hay

37
Q

Silage

A

the product of acidic fermentation by bacteria of green forage crops that have been compressed and stored under anaerobic conditions in a container called a silo

38
Q

Primary reason for making silage vs hay

A

feeding hay crop as silage requires less labor than would feeding the crop as hay

39
Q

Goal of making silage

A

to convert enough carbohydrate into acid during the fermentation process so that the pH prevents growth of spoilage bacteria

40
Q

Silage Making Process: preparation

A

the hay crop must be wilted and chopped

41
Q

Silage Making Process: phase 1

A

plant material is put in the silo - oxygen is consumed while CO2 and heat are produced. Temperature of the silage increases

42
Q

Silage Making Process: phase 2

A

acetic acid is produced - pH decreases from 6.0 to 4.2

43
Q

Silage Making Process: phase 3

A

lactic acid formation begins on the third day - acetic acid formation declines

44
Q

Silage Making Process: phase 4

A

lactic acid formation continues for about 2 weeks - temperature declines and bacterial action stops as pH decreases to about 4.0
Silage remains in a fairly stable state providing there is no contact with O2. The fermentation process lasts about 21 days

45
Q

Sources of energy concentrates

A

Cereal grains, beet and citrus pulp, molasses, animal and vegetable fat, and bakery waste

46
Q

Energy concentrate general nutritive characteristics

A
  • high in energy (TDN or NE)
  • low in fiber
  • low in protein (in relation to oil seeds and some mill feeds)
  • protein quality is variable and generally quite low
  • mineral level is fair in phosphorus (good compared with forages) calcium level is low
47
Q

Important Energy Sources

A
  • corn (maize)
  • sorghum (milo)
  • oats
  • barley
  • rye
  • wheat
  • triticale
  • dried beet pulp
  • citrus pulp
  • molasses
  • animal fat
  • dried bakery product
48
Q

Corn (maize)

A

high in energy, and low in crude protein (8 to 9%) and lysine. Current activity in the area of plant breeding: increase the content of lysine (high-lysine corn), change in the type of carbohydrate (waxy corn, and increase the fat content (high-oil corn).

49
Q

Sorghum (milo)

A

somewhat lower in energy than corn, higher but more variable in CP than corn (8 to 12%). Quite drought resistant and grown in those areas inadequate in rainfall for corn production.

50
Q

Oats

A

very palatable, 85% of the energy value of corn. Should limit for beef finishing rations and for swine and poultry rations because of high fiber and low energy value. Excellent grain for horses to provide bulk.

51
Q

Barley

A

lower in energy than corn (88 to 90% value of corn). Limit in swine and poultry rations due to fiber content. Can be used as the only grain in “all concentrate” rations with cattle.

52
Q

Rye

A

least palatable of the grains. May be contaminated with ergot (black fungus which reduces palatability). If ground too fine it can cause digestive disturbances.

53
Q

Wheat

A

similar in energy to corn with CP at 12 to 14%. Widely grown in U.S. but in high demand as a human food and generally too expensive for livestock diets.

54
Q

Triticale

A

hybrid cereal derived from a cross of wheat and rye. Contains higher quality protein than other cereals, but lysine is the most limiting amino acid. Unpalatable and may contain ergot similar to rye.

55
Q

Dried Beet Pulp

A

residue that remains from sugar extraction from sugar beets. The physical nature (18% crude fiber) and high palatability of beet pulp make it a desirable feed in comparison to cereal grains. Beet pulp is also high in pectins (20 to 25% of DM), which makes it a high fermentable feed in the rumen. However, the supply of beet pulp continues to decrease because fewer sugar beets are being produced.

56
Q

Citrus Pulp

A

residue of the citrus family (ground peel and cull fruits) that have been dried. Fed mainly to dairy cattle but may be fed to beef cattle. Also, fairly high in pectins similar to beet pulp

57
Q

Molasses

A

a byproduct of the manufacture of sugar. It is commonly fed in the liquid form but is also available in dried forms. Molasses is a readily available source of energy and is quite palatable (contains more than 48% sugar after the manufacturing process). Feed manufacturers often use molasses as a pellet binder, to reduce dustiness or both, and improve ration acceptability.

58
Q

Animal Fat

A

obtained from the tissues of mammals and/or poultry in the commercial processes of rendering. Animal fat can be added at levels up to 5% in ruminant diets and up to 10% in nonruminants diets. Animal fat is used in rations because:
it increases the energy value of the ration, decreases dustiness, improves texture and palatability, and speeds up pellet mill capacity and reduces machinery wear

59
Q

Dried Bakery Product

A

consists of stale bakery products (bread, cookies, cake, crackers, etc.) and other bakery wastes that have been blended together, dried and ground into a meal. Similar to corn in nutrient composition except that it is much higher in fat (12 to 16%). It is utilized well by pigs and is a preferred ingredient in starter rations. Bakery wastes may also contain considerable amounts of salt which would limit its use and relatively little product is available.

60
Q

Protein Concentrates

A

one of the critical nutrients, particularly for young rapidly growing animals and high producing adults. Protein supplements are usually the most expensive feed ingredient in a ration so optimal use is essential in any practical feeding system

61
Q

Sources of protein concentrates

A

oilseed meals, animal/marine products, cereal by product, single-cell sources and NPN

62
Q

Manufacturing processes for oil meal

A

Expeller or hydraulic press- the seed is crushed, heated in steam or cooked, pressed and ground

Solvent extraction process- the seed is cracked, heated mildly, rolled, extracted with hexane; flakes are then toasted and ground

63
Q

Hydraulic or expeller processed meals contain more ____ and less ____ than solvent extracted

A

more fat and less protein

64
Q

Cooking oil meal improves

A
  • palatability
  • color
  • increases availability of some amino acids, however overcooking can destroy some of the amino acids
65
Q

Soybean Meal

A

is the most widely used oilseed meal in the U.S. Crude protein content is 44 to 50% for solvent-extracted and 41 to 44% for expeller. Must be heated for maximum feeding efficiency and safety; heating destroys an antitrypsin inhibitor that suppresses nonruminant growth and prevents action of the enzyme trypsin; heating also destroys urease enzyme which may break down urea present in cattle diets. Soybean meal is a well-balanced amino acid source that supplements or balances amino acid deficiencies and low amounts of protein in cereal grains. Whole soybeans are also fed which contain 37 to 38% CP, and 17 to 18% fat.

66
Q

Cottonseed Meal

A

grown primarily in the southern U.S. Contains 36 to 41% CP and protein quality is low which limits its use in swine and poultry feed (low in lysine). Cottonseed meal contains gossypol which is a toxic substance to animals. Older animals are less sensitive than young and poultry are less sensitive than swine to gossypol.

67
Q

Linseed Meal

A

grown in north-central U.S. Contains 34 to 38% CP, is fairly high in Ca, P and Se. Contains poor quality of protein, lower in content in lysine and tryptophan compared with soybean meal.

68
Q

Sunflower Meal

A

CP and fiber depend on extraction method and amount of hulls removed. CP can range from 32 to 45 %, and is limiting in lysine and energy compared with soybean meal.

69
Q

Canola Meal

A

found in cooler climatic conditions where other high protein oilseeds cannot grow. Contains 35 to 40% CP and 13 to 14% crude fiber. Lower in palatability, energy, and lysine than soybean meal. Unprocessed rapeseed contains erucic acid and the enzyme myrosinase which can result in toxic effects in animals. To be called canola (rather than rape), oil must contain less than 5% erucic acid.

70
Q

Cereal Byproducts

A
  • corn gluten meal
  • corn gluten feed
  • distillers by products
  • wheat middlings
  • brewers grains
71
Q

Animal and marine products

A

Derived from meat or poultry packing or rendering plants, from surplus milk or milk byproducts, or from marine sources.
These products are used to improve the total protein of a diet and contribute a mixture of amino acids quite different from proteins of plant origin.
Animal and fish products are generally rich in lysine but could be short in sulfur amino acids such as methionine or cysteine

72
Q

Animal and Marine products include

A
  • meat meal or meat and bone meal - BSE (mad cow disease)
  • blood meal- has a CP value of 85 to 90%, but it can be unpalatable to livestock
  • fish meal or fish solubles
  • dried whey
  • poultry byproduct meal or feather meal (hydrolyzed feathers)
73
Q

Single-cell protein

-refers too

A

These organisms have a high protein content, appear to be highly digestible and are a high quality protein source if supplemented with methionine which is generally limiting
-refers to yeast, bacteria, algae and fungi

74
Q

Sources of Nonprotein Nitrogen (NPN)

A

Urea- not a protein supplement but can provide a source of nitrogen (42 - 45% N) for protein synthesis by rumen microbes. Thumb rule: 1lb of urea and 6lbs of corn grain will replace 7lbs of soybean meal
Biuret- condensation product of urea
Diammonium Phosphate- fed to ruminants as a source of P and N

Animal Nutrition Exam 5 (3 decks)

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