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Animal Nutrition > Final > Flashcards

Final Flashcards

1
Q

In layers, gut fill may limit what?

A

Feed intake

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2
Q

The size of the egg is dictated by the ___ of the bird

A

body weight

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3
Q

Average egg weight should be ___

A

61g

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4
Q

Egg shell is what by weight?

A

94% calcium carbonate
1% magnesium carbonate
1% calcium phosphate
4% organic matter

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5
Q

What are 4 issues affecting layer hens?

A

Rickets (in growing birds), cage layer fatigue in mature birds, fatty liver syndrome, vitamin deficiencies

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6
Q

What is cage layer fatigue?

A

Ca deficiency or mineral imbalance

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7
Q

Ca:P ration during laying

A

2:1 to 8-12:1

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8
Q

What vitamin and mineral deficiencies should be watched for in layers?

A

A, D, E, K, B
Magnesium, Iodine, Zinc, Copper, Sodium, Chlorine

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9
Q

What are the two amino acids that limit muscle deposition?

A

Methionine and lysine

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10
Q

How much does a broiler grow/day

A

60g/day

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11
Q

What is the DMI of a broiler?

A

15-18% of BW

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12
Q

Broilers respond to higher ___, and have a higher ___ requirement

A

Crude protein, P

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13
Q

What is Ascites in Broilers?

A

aka water belly
Right ventricle failure due to rapid muscle growth and slower lung capacity gain
Heart can’t keep up with weight gain

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14
Q

What should be monitored in broilers?

A

Ca, P, Vit D for bone development
Lysine for muscle deposition

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15
Q

Chicken feed is typically high in what?

A

Corn and soybean

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16
Q

What is a common issue in corn chicken feed?

A

Mycotoxins

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17
Q

What should not be used in laying diet and why

A

Cottonseed meal has gossypol that discolors yolk

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18
Q

What are additives that can be included in chicken feed?

A

Anticoccidial, growth promotant, antifungals/antibiotics/antioxidants, pellet binders

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19
Q

What are nutrition considerations for pigs?

A

Sow- Gestation, lactation
Piglet- Replacement, market
Boar- Have high donation rate

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20
Q

How much feed does a sow need around farrowing?

A

1kg feed/100kg of sow BW + 0.5kg feed/piglet

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21
Q

What type of feed do sows close to farrowing eat?

A

energy-dense, high fat, highly digestible (pellets because easier to break down in hind gut fermenter)

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22
Q

What are the main determinants of nutrient requirements for boars?

A

BW and environmental stresses

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23
Q

What nutrients are related to male reproduction?

A

Zinc, Vit E, Selenium, Vit A

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24
Q

When piglets are born what is not fully developed?

A

Limited gut capacity, insufficient acid secretion in stomach, low activity of digestive enzymes

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25
Q

What does sow’s milk contain lots of?

A

Lactose and antibodies

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26
Q

After piglet weaning, oral dose of easily digested nutrients such as ___ increase nutrient-density

A

Short chain FA, sugars, electrolytes, iron

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27
Q

Growing/finisher pig have a high ___ requirement for what?

A

High lysine requirement for lean tissue synthesis

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28
Q

What type of diet comprises most of growing/finishing pigs diet?

A

Corn and soybean meal ~97.5%

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29
Q

When do finishing pigs go to market?

A

6 months about 280 pounds

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30
Q

Energy content of a pig’s diet

A

3400 kcal DE/kg Diet
CP: 12-27% of DM (high lysine during growing)
Macrominerals: 1-3%
Microminerals and vitamins: 0.5%

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31
Q

What is the range of horses and ponies weight for nutrition?

A

200kg to 900kg because NRC lists are based on weight

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32
Q

What is the DE of horses?

A

7-48 Mcal/day (mature pony maintenance to intense work)

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33
Q

How much fat makes up a horse’s diet?

A

Fat can provide up to ~15% of DM

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34
Q

How much crude protein does a horse need?

A

296g-2576g (mature pony maintenance-900kg or early lactation)

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35
Q

What is colic?

A

GI upset that has many causes but diet-induced types are:
Impaction, gas, overfeeding, toxins, parasites, foreign bodies

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36
Q

Why do horses get gastric ulcers?

A

Stomach built to be a perpetual grazer but not often fed as such

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37
Q

How do horses gain excessive weight?

A

Energy overage

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38
Q

What does selenium deficiency cause in horses and where is it most prevalent?

A

Causes muscle loss
Most prevalent on East Coast since were have selenium deficient diet so horses get supplement

39
Q

What does a vitamin E deficiency cause and where is it most prevalent?

A

Causes Equine Motor Neuron Disease (EMND)
Most prevalent in Northeast

40
Q

What is choke in horses?

A

Feed compaction/obstruction

41
Q

High water-soluble carb intake (from ___) interplays with what diseases?

A

From grain and high-sugar grasses
Laminitis, COPD, Cushing’s, Equine metabolic disease, PSSM

42
Q

What are the 4 classes of plants?

A

Forages, grains, roots/tubers, byproducts

43
Q

What are forages?

A

Leaves, stems, grasses, legumes, brassicas
Includes fresh, crop residue, hay, silage

44
Q

What are characteristics of forages?

A

High in fiber, so high in beta-liked carbs

45
Q

What affects forage nutritive value?

A

maturity, leaf-to-stem ratio, species and cultivars

46
Q

How does maturity affect the nutrition of forage?

A

Soft grass is more digestible than tall stiff stuff
Boot stage

47
Q

How does leaf-to-stem ration affect nutrition of forage?

A

Want more leaf than stem cause the stem isn’t eaten

48
Q

Characteristics of leaves

A

More nutritious
Higher in non-structural carbs and protein
Lower in structural carbs

49
Q

Characteristics of stems

A

Less nutritious
Higher in structural carbs
Vascular tissue

50
Q

What are conserved forages?

A

Grass hay (88%DM)
Grass silage (36%DM)

51
Q

What plant has the highest risk for bloat?

A

Early bloom stage of alfalfa

52
Q

What are processing techniques for dry forages?

A

Baling, chopping or grinding, pelleting, roasting, extruding

53
Q

What are processing techniques for wet forages?

A

Chopping corn silage, steam rolling, flaking, ensiling, pressure cooking

54
Q

How does plant quality at baling affect forage quality?

A

Dry forage quality will never be better than fresh forage quality

55
Q

What can affect the DM and nutrient content of hay?

A

Time of day, overdrying, weather (especially decrease after rain)

56
Q

How do processing feedstuffs maintain or improve nutritional value?

A

Increase digestibility and nutrient accessibility through altered physical form or particle size, prevent spoilage, isolates specific parts of plant/animal

57
Q

How do processing feedstuffs improve handling efficiency and reduce waste?

A

Benefits of improved animal performance and/or labor-saving must exceed cost of processing

58
Q

What is a concentrate?

A

Feed that is concentrated in a nutrient (normally energy)

59
Q

What are characteristics of concentrate?

A

Includes most grains and high-quality byproducts
Low in NDF and ADF (<32 and 22%)

60
Q

What are grains?

A

Seeds of cereals, oilseed plants
Cereal grains produced by members of the grass family
Affected by environment

61
Q

What are the characteristics of cereal grains?

A

Low in N (8-12%)
Mainly in the form of protein
Low in lysine, tryptophan, threonine
Variable fat (1-6%)
High in linoleic and oleic acid
Higher in carb/starch

62
Q

What are the characteristics of oilseeds?

A

Protein and lipid rich
Most important protein sources are soybeans and cottonseed

63
Q

What are examples of bulbs and roots?

A

Turnips, beets, swedes, radishes

64
Q

What are the characteristics of bulbs and roots?

A

High water and carb (sucrose), K
Low fiber, CP, Ca, P

65
Q

What are the byproducts of plant processing?

A

Meals, human food byproduct, molasses

66
Q

What are the byproducts of plant processing?

A

Meals, human food byproducts, molasses

67
Q

What are some popular meals?

A

SBM popular in dairy cattle
Canola lower levels of anti-nutritive factors from rape
Sunflower low levels of lysine and threonine but high methionine

68
Q

Common protein-rich plant-based feedstuffs

A

Meals, byproducts (Brewers grain, corn distillers), some forages

69
Q

CP content of straws

A

<7%

70
Q

CP content of corn silage

A

<9%

71
Q

CP content of hay and forage silage

A

7-25%

72
Q

CP content of cereal grains

A

8-12%

73
Q

CP content of oilseed meals/grain byproducts

A

30-55%

74
Q

CP content of animal protein sources

A

50-95%

75
Q

What is common in carb-rich feedstuff?

A

A-linked carbs but there are some exceptions like ruminants need NDF

76
Q

What are some good a-linked carb sources?

A

Corn, most grains, most pulps and pomaces, molasses

77
Q

What is a phytochemical and what are their characteristics?

A

Chemicals found in plants
non-nutritive
Active compounds
Proposed to contribute toward disease-prevention

78
Q

Examples of phytochemicals

A

Phenolic compounds, organosulfides, protein inhibitors

79
Q

Why are phenols important?

A

Essential to plant physiology
Contribute to plant pigmentation, growth, repro
Protects from pathogens, predators

80
Q

What are flavonoids?

A

Originally called Vit P (pigment)
Red, blue purple
Subclass of polyphenols

81
Q

What are the food sources of flavonoids?

A

Normally linked to carbs
Concentrated in seeds, fruit, bark, flowers
decreased concentrations towards central core

82
Q

What do condensed tannins do?

A

Ultimately makes diet RDP act like undigestible RUP

83
Q

What are some animal-based feedstuffs?

A

Whole animal, byproducts

84
Q

What is BSE?

A

Bovine Spongiform Encephalopathy

85
Q

Restrictions for BSE

A

FDA regulations regarding cattle feeds and feeding animal-based feedstuffs to ruminants

86
Q

What are some cattle materials prohibited in animal feed?

A

Carcass of BSE pos, brains and spinal cords of >30mo, carcass of uninspected

87
Q

Can you feed other animals ruminant products?

A

Some cattle/bison products to feed other livestock but cannot feed most ruminant products to other ruminants

88
Q

What animal products are permitted in ruminant rations?

A

mammalian protein, non-mammalian animal-based protein, animal-derived non-protein

89
Q

If a food contains a prohibited animal protein, food label must say:

A

DO NOT FEED TO CATTLE OR OTHER RUMINANTS

90
Q

who is exempt from labeling food?

A

Dog and cat food, zoos are not

91
Q

What are animal byproducts?

A

Parts of the animal that humans don’t usually eat, nothing actually wrong with the content

92
Q

What is an additive?

A

Any substance added to or expected to become a component of animal food either directly or indirectly, must be regulated as generally recognized as safe

93
Q

What are the 5 categories of additives?

A

Technological additives (gums), sensory additives (colorants), nutritional additives, zootechnical additives (digestion enhancers), coccidiostats (antiprotozoal agent that acts on coccidia parasites)

Animal Nutrition (4 decks)

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