Lecture 12: Feeds & Feedstuffs 2 (Exam 2) Flashcards
What are the methods of utilizing forages
- Pasture
- Hay
- Silage, haylage, baleage
How should pastures be managed
- Monitor quality & growth
- Use paddocks/ rotational grazing to reduce under/over grazing & increases the carrying capacity of the pasture
- Manage w/ mowing, fertilization or herbicides
- Have a proper stock rate (acres per animal)
What are the issues w/ using pastures
- Poisonous plants (usually in poorly maintained pastures)
- Bloat (in high legume pastures b/c of lush soluble plant material)
- Nitrate poisoning seen in accumulation after drought or fertilized forages; causes abortion or death in cattle
What are the different moisture %s found in harvest roughages
- Green chop (fed immediately to animals) > 80% moisture
- Silage (direct cut/high moisture) > 70%
- Wilted silage = 60 - 70%
- Haylage = 40 - 60%
- Baleage = 50 - 60%
- Hay = 15 - 20%
Describe silage, haylage, baleage
- Silage: Undergoes some form of fermentation
- Haylage: Cut & fermented
- Baleage: Cut & bale it while its wet
- All need anaerobic & wet conditions
What is a concern for all harvested roughages
MOLD!
What is used for preserving long fibers
- Hay
- Haylage
- Baleage
What is used to preserve short fibers
Silages
What is there a risk of when hay has > 20% moisture
Risk of fire (W/in 7 Days of bailing)
As hay matures what happens to the nutrients
- There is more fiber & higher yield
- Less nutritional value
- Digestibility is lower
What nutrient losses may occur in hay (describe them & what is lost)
- Leaf shatter: 20% is norm but can be as high as 40 - 75%; loss protein sugars & starch
- Heat damage: to much moisture can can cause mold & excess heating; if the hay temp goes above 120 degree F in the sweating phase nutrient loss will occur (biggest loss is protein b/c proteins bind to the carbs & become unavailable)
- Fermentation loss: Reduced energy content
- Bleaching (loss of color): stored hay loses vitamin A
- Norm losses - CP reduction & TDN reduction
How can hay be preserved or treated to improve nutrient value
- Preservatives applied @ baling that are anti fungals (propionic & formic acid)
- Add anhydrous ammonia to treat for improve protein & energy by dissolving some lignin & increasing digestibility & nitrogen content
What is bovine bonkes
- Amomoniated forage poisoning
- Reaction btw/ ammonia & sugars in the body
How is Silage/hyalage/baleage made
- Product of controlled fermentation of green roughages retaining high moisture content
- Eliminate as much O2 as we can to ferment sugars to organic acids (mostly lactic acid)
- Stored in under anaerobic conditions
What conditions & properties of the forage are needed to make silage
- anaerobic conditions (inhibits mold)
- 50 - 70% moisture range target
- Need proper packing & drainage
Picking up on slide 18 next lecture
How does fermentation process occur in the silo
- Plant cells cont to respire after cutting -> consume oxygen -> produce lactic acid & CO2 -> temp increases to 80 - 100 F
- Mold inhibited due to lack of oxygen
- Lactic acids reduces the pH from 6 to 4.2 in the 1st 4 days
- Lowered ph prevents bacterial growth & further fermentation as long as there is no oxygen
What happens if the temp > 100 - 120 F
- Carmelization
- Protein & carbs will bind together
What occurs if the pH rises
Listeriosis & botulism can occur
