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ZOTC 11 > General Poultry and livestock Feeding > Flashcards

General Poultry and livestock Feeding Flashcards

1
Q

rationing feeds
short of the proper volume or
standard requirement in both
quantity an nutritional level.

A

Underfeeding

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2
Q

giving more feed
beyond the standard level both in
volume and in nutritional requirement
thus resulting to a very expensive feed
ration with low net return

A

Overfeeding

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3
Q

feeding enough
feedstuff with unbalanced nutritional
level, which usually results to
nutritional deficiency as when giving
ration rich in carbohydrates but less
in protein

A

Unbalanced feeding

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4
Q

Chemical substances found in feed
materials that can be used, and are
necessary for the maintenance,
production, and health of animals

A

Nutrients

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5
Q

needed by animals in
definite amounts varying with age,
function, use etc.

A

Nutrients

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6
Q

the part of a
feedstuff that can be digested, or
broken down

A

digestible nutrient

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7
Q

efficient users
of roughage.

A

Ruminants and horses

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8
Q

Three Basic Functions of
Feed Nutrients

A
  1. As structural materials
  2. As sources of energy
  3. As regulators
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9
Q

for
building and maintaining the body
structure

Proteins, minerals, fats and water

A

As structural materials

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10
Q

for heat
production, work, and/or fat
deposition

Carbohydrates, fats and proteins

A

. As sources of energy

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11
Q

body
processes/activities and as
constituents of body-produced
regulators

Vitamins, minerals, amino acids and
fatty acids

A

As regulators

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12
Q

Reasons Why Animals Need
Feed

A

Maintenance
Growth
Reproduction
Lactation
Working
Other products and uses

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13
Q

The total amount of feed an animal gets in
a 24 hour period.

A

Ration

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14
Q

A ration that provides all of the nutrients
needed by the animal in the right amount
and proportion

A

Balanced ration

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15
Q

Type and amount of feed and water an
animal eats

A

Diet

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16
Q

Six types of Materials that
Provide Nutrients

A
  1. carbohydrates
  2. fats
  3. proteins
  4. vitamins
  5. minerals
  6. water
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17
Q

More abundant and cheaper
Very easily digested and turned into
body fat

Easier storage than fats. Major sources are corn, oats, hay,
soybean oil meal and grain sorghum.

A

carbohydrates

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18
Q

Meat scraps, tankage, cottonseed and
fish meal are examples.

A

fats

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19
Q

Complex compounds made of amino
acids
In all plant and animal cells
tells the amount of protein

Plants make their own protein
Tankage, soybean meal, legume hay,
blood meal, feather meal, fish meal and
skim milk.

A

protein

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20
Q

the inorganic elements of
animals and plants

Determined by burning off the organic
matter and weighing the residue
(called Ash)

A

minerals

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21
Q

vitamins that are most important with animals

A

A, D, B

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22
Q

Most important of all nutrients.

A

water

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23
Q

how many minerals are needed by animals

A

18

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24
Q

6 macrominerals needed by animals

A

calcium, salt, phosphorus, magnesium,
potassium and sulfur.

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25
Q

insufficient amount of essential proteins

A

Poor Quality Protein Feeds

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26
Q

Some are created by the body,
nonessential

Others can’t be made fast enough,
essential

must be furnished in the feed

A

Amino Acids

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27
Q

11 microminerals

A

Chromium
Cobalt
Copper
Fluorine
Iodine
Iron
Manganese
Molybdenum
Selenium
Silicon
Zinc

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28
Q

Functions of Minerals

A

Give strength to skeleton
Part of protein
Activate enzyme systems
Control fluid balance
Regulate acid-base balance
Exert effects on nerves / muscles
Engage in mineral-vitamin relation.

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29
Q

PROTEIN =

A

Nitrogen x 6.25

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30
Q

Required in minute amounts for
normal growth

Specific functions

Fat soluble or water soluble

A

Vitamins

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31
Q

Fat Soluble Vitamins

A

Vitamin A, D, E, K

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32
Q

Water Soluble Vitamins

A

Biotin
Choline
Folic Acid
Inositol
Niacin
Pantothenic Acid
(B-3)
PABA
Riboflavin (B-2)
Thiamine (B-1)
B-6
B-12
C
All but C are from
the B family

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33
Q

Most vital of all nutrients

A

WATER

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34
Q

% water nutrients of:
1. hog:
2. newborn lamb:
3. newborn calf:

A
  1. 40%
  2. 80%
  3. 70%
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35
Q

WAYS SUPPLEMENTS ARE
PREPARED

A
  1. blocks
  2. liquids
  3. mixes
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36
Q

Energy needed for all life processes

A

Energy Feeds

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37
Q

slow or stunted growth,
body tissue loss, lowered production of
meat, milk, eggs, fiber

A

deficiency

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38
Q

T or F: Carbohydrates most important source
of energy, than fats

A

true

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39
Q

are superior for monogastrics

A

animal proteins

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40
Q

are abundant in essential
amino acids

A

milk and eggs

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41
Q

Most likely AA to be deficient are:

A

Lysine, Methionine, and Tryptophan

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42
Q

T or F: Protein supplements are high in TDN and
high in protein.

A

true

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43
Q

3 Sources of Protein Supplements

A
  1. Animal
  2. Plant
  3. Synthetic (urea, molasses, rice hulls, and citrus pulp treated with ammonia)
44
Q

any ingredient, or material, fed to
animals for the purpose of sustaining
them

A

feedstuff

45
Q

T or F: nonnutritives = flavor, color,
palatability, adding bulk, preservatives

A

true

46
Q

FEED CLASSIFICATION

A

Roughages
Concentrates
By-product feeds
Protein Supplements
Minerals
Vitamins
Special Feeds
Additives, Implants, & Injections

47
Q

left in field after harvest
straw, corn stalks, etc
fed to right class of animal & supplement

A

Crop Residues

48
Q

varies more than any other feed
harvest at optimum time
cure properly 20% moisture or less

A

HAY

49
Q

fermented forage plants
mostly corn or sorghum
2 1/2 to 3% silage replaces 1% hay due to
lower dry matter content of silage

A

silage

50
Q

low moisture silage
grass or legume wilted to 40-60% moisture
before ensiling
more dry matter & feed value

A

haylage

51
Q

Feeds high in energy an low in fiber
(under 18%)
Availability and Price
Need to substitute concentrates for
each other as price changes
Corn, Sorghum, barley, rye, oats,
wheat, triticale

A

Concentrates

52
Q

Feeds left over from animal and plant
processing or industrial manufacturing
Roughage and Concentrate

A

By-Product Feeds

53
Q

inedible tissues from meat packing
surplus milk products
marine sources
feather meal (85% protein) poor quality,
must be hydrolized, less than 5% in hog
ration

A

Protein Supplements

54
Q

More than 20% protein

A

Protein Supplements

55
Q

Ruminants - microorganisms (simple
plants) in rumen convert nitrogen into
protein

A

Nonprotein Nitrogen Sources (NPN)

56
Q

an NPN made from anhydrous ammonia,
is the end product in nearly all
mammals

A

urea

57
Q

Max Limits of use of Urea

A

281% protein

58
Q

Max Limits of use of Urea for pregnant cows

A

25% of protein

59
Q

protein from single-celled organisms:
yeast, bacteria, fungi, algea
Grown in: sewage, petroleum
by-products, sawdust etc.

A

Single-celled protein (SCP)

60
Q

can make 10 times as much
protein as soybeans per acre

A

algae

61
Q

T or F: Vitamins are destroyed by heat,
sunlight, oxidation, mold growth

A

true

62
Q

-first milk given by mammals
after parturition
contains antibodies
within 15 min to 4 hours

A

colostrum

63
Q

T or F: surplus colostrum can be frozen for up to a
year or more

A

true

64
Q

can’t replace colostrum

is fortified with vitamins, minerals &
antibiotics

higher fat causes diarrhea

A

milk replacers

65
Q

acidulated soap stock, tallows, greases

A

fats and oils

66
Q

T or f: fats increases calories of ration by 2 times
energy of carbohydrates

A

false.
2 1/4 times energy of carbohydrates

67
Q

controls dust

A

fats

68
Q

by-product from sugar manufacture
3/4 energy value of corn
appetizer
reduce dust, pellet binder
stimulate rumen activity

A

Molasses

69
Q

-Substance when disolved in water
-enables solution to conduct electric
current
-Salts (saline)

A

Electrolytes

70
Q

-Replenish fluids lost from:
*dehydration
*diarrhea
*hemorrhage
*vomiting

A

Electrolytes

71
Q

Increase palatability & feed intake
Many additives taste or smell bad

A

Flavoring Agents

72
Q

Chemicals released by a specific area
of the body, transported to another, to
bring about a physiological response

Increase growth, milk production,
meat production

A

Hormones

73
Q

naturally occurs in all milk
not a growth promotant

A

Bovine Somatotropin

74
Q

nonpregnant heifers
suppresses estrus
promotes growth

A

MGA (Melengestrol Acetate)

75
Q

Feed additives that change the
metabolism within the rumen by
altering the rumen microorganisms

“Bovatec” & “Rumensin”

Lower feed intake, gain same

A

Ionophores

76
Q

quieting & curbing
activity

A

tranquilizers

77
Q

increase muscle mass &
eliminate pain

A

steroids

78
Q

microbial cultures

A

probiotics

79
Q

Substituting feeds as price changes

Feed composition be known

Palatability & Quality

Some require preparation (grinding or
rolling)

A

Feed Substitution

80
Q

reduced in size by impact or
shearing (cheapest, most common)

A

grinding

81
Q

compressed into flat particles
by rollers

Dry: breaks hull or seed coat

Steam: keeps more intact

A

rolling

82
Q

Feed Processing:
Mechanical

A
  1. rolling
  2. grinding
83
Q

Heat Treatments - DRY HEAT

A
  1. Micronizing: microwave (sorghum)
  2. Popping: rapid heat (sorghum)
  3. Roasting: oven (corn & soybeans)
84
Q

Heat Treatments - MOIST HEAT

A
  1. Cooking: potatoes, beans, soybeans for
    pigs
  2. Exploding: swelling caused by steaming
    under pressure (resembles puffed
    cereal)
  3. Flaking: steam rolling, longer steaming
    period
  4. Pelleting: compacting and forcing
    through a die
85
Q

Feed Processing: Moisture
Alterations

A
  1. Bran Mash: steamed wheat bran
    (horses) wheat bran in pail, add boiling
    water, cover, let stand
  2. Drying (Dehydrating): <14%
  3. Reconstituted Grain: add water to
    grain (25-30%), stored in silo 15-21
    days
  4. Watered Feeds:
    - Soaking: 12-24 hours
    -Liquid & Paste Feeding: slop hogs
86
Q

Forage Processing Methods

A
  1. CHOPPING
  2. GRINDING
  3. SHREDDING
  4. CUBING (WAFERING)
  5. DRYING
  6. ENSILING
  7. PELLETING
87
Q

cut down to 2”
dusty
leaf loss possible in field chopping

A
  1. CHOPPING
88
Q

less than 1” lengths
more costly
swine and poultry
not desired for ruminants (pass through
rumen to quickly)
add molasses to control dust

A
  1. GRINDING
89
Q

similar to chopping, stems cut
longitudinally rather than crosswise
coarse forages (fodder, stover)

A
  1. SHREDDING
90
Q

compressing coarsely cut hay into
cubes 1 1/4” square by 2” long
30-32# per cubic foot
relatively coarse material
horses can choke on cubes

A
  1. CUBING (WAFERING)
91
Q

hay taken from field, chopped, dried by
heat
costly
swine and poultry

A
  1. DRYING
92
Q

moist forage stored in a silo
in absence of air
2-3 weeks to cure
Very versatile
all forages

A
  1. ENSILING
93
Q

ground forage forced
through a steel die & compressing in
round or rectangular mass & cut to
length

A
  1. PELLETING
94
Q

low nitrogen feeds

A

Ammoniation

95
Q

Common Methods of Feed Preparation

A
  1. Cooking
  2. Steaming
  3. Cutting
  4. Fermenting/silage making
  5. Peletting
96
Q

Desirable Qualities of Animal Feeds

A

Digestible

Nutritious

Balance/Complete

Palatable

Clean

Affordable

97
Q

T or F: AA is dangerous (flamable, toxic to skin
& eyes)

A

true

98
Q

Common Forms of Feeds

A
  1. MEAL FORM
  2. CRUMBLE FORM
  3. PELLET FORM
99
Q

the usual end products resulting from mixing of feedstuffs

A

MEAL FORM

100
Q

-ground pellets into a coarse granular form
-the process of grinding pellets into a coarse granular
form.
-are commonly used during the starter and growing stages
of animals.

A

CRUMBLE FORM

101
Q

-is the process of compressing mash feeds with the aid of
lives steam to produce small chunks or cylinders of feed
-accomplished by forcing the mixed feed ingredients through a chamber with holes.

A

PELLET FORM

102
Q

Feed Types

A
  1. Booster/prestarter
  2. Starter
  3. Grower
  4. Finisher
  5. Layer
  6. Breeder
  7. Lactating
103
Q

SYSTEMS OF FEEDING

A

Restricted feeding vs Ad libitum feeding

Individual feeding vs group feeding

Trough feeding vs floor feeding

Dry feeding vs wet feeding

104
Q

examples of grain concentrates

A

include corn, oats, wheat
and grain sorghum

105
Q

most widely used grain

A

corn

106
Q

food processing not done in monogastric

A

HEAT TREATMENT

107
Q
A

ZOTC 11 (5 decks)

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