Lecture 12: Feeds & Feedstuffs 2 (Exam 2) Flashcards
1
Q
What are the methods of utilizing forages
A
- Pasture
- Hay
- Silage, haylage, baleage
2
Q
How should pastures be managed
A
- 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)
3
Q
What are the issues w/ using pastures
A
- 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
4
Q
What are the different moisture %s found in harvest roughages
A
- 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%
5
Q
Describe silage, haylage, baleage
A
- Silage: Undergoes some form of fermentation
- Haylage: Cut & fermented
- Baleage: Cut & bale it while its wet
- All need anaerobic & wet conditions
6
Q
What is a concern for all harvested roughages
A
MOLD!
7
Q
What is used for preserving long fibers
A
- Hay
- Haylage
- Baleage
8
Q
What is used to preserve short fibers
A
Silages
9
Q
What is there a risk of when hay has > 20% moisture
A
Risk of fire (W/in 7 Days of bailing)
10
Q
As hay matures what happens to the nutrients
A
- There is more fiber & higher yield
- Less nutritional value
- Digestibility is lower
11
Q
What nutrient losses may occur in hay (describe them & what is lost)
A
- 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
12
Q
How can hay be preserved or treated to improve nutrient value
A
- 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
13
Q
What is bovine bonkes
A
- Amomoniated forage poisoning
- Reaction btw/ ammonia & sugars in the body
14
Q
How is Silage/hyalage/baleage made
A
- 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
15
Q
What conditions & properties of the forage are needed to make silage
A
- anaerobic conditions (inhibits mold)
- 50 - 70% moisture range target
- Need proper packing & drainage
16
Q
How does fermentation process occur in the silo
A
- 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
17
Q
What happens if the temp > 100 - 120 F
A
- Carmelization
- Protein & carbs will bind together
18
Q
What occurs if the pH rises
A
Listeriosis & botulism can occur
19
Q
What are the classifications of concentrate feeds
A
- Oilseed
- Cereal grains
20
Q
What does oilseed concentrated feeds provide
A
protein
21
Q
What do cereal grain concentrated feed provide
A
Energy
22
Q
What should be known about soybeans being used for concentrated feeds
A
- Whole soybeans must be heat treated before feeding b/c of containing trypsin inhibitors that can cause allergic reactions
- Is the most commonly used as a protein supplement for swine & poultry
23
Q
Describe whole cotton seed
A
- Risk of gossypol toxicity
- 23% CP
24
Q
Describe cottonseed meal
A
- 41% CP
- Low in Lysine
- Good for ruminants
25
What is gossypol
A yellow compound in cottonseed
26
When is gossypol toxic
When it is in its free form
27
Describe gossypol toxicity
* Toxic to the heart, repro tract, & lungs
* Mostly toxic for swine
28
What can be protective agains gossypol toxicity
* Iron salts
* High protein
29
What inactivates gossypol
* Heat
* Processing
30
What do trypsin inhibitors do
Decrease protein digestibility
31
What do trypsin inhibitors do to young animals
Causes atrophy of their intestinal villi
32
What do lectins do
Bind carbs in the intestines
33
What does phytoestrogens mimic
Estrogen
34
Why are mature ruminants generally not susceptible to gossypol
B/c gossypol binds to soluble protein in the rumen & prevents absorption of gossypol
35
What is found in rapeseed that inhibits metabolism of the thyroid & can induce goiter
Glucosinolates
36
Describe how canola oil is different than rapeseed
* Low in glucosinolates
* Canola meal is high in protein but is some deficient in some AA
37
Describe cereal grains
* High in energy
* High in starch b/c it includes seeds from grasses
* Moderates in protein
38
Describe corn
* Highly productive & palatable
* High DE
* High oil
* Low fiber
* Low CP
* Lysine & tryptophan are limiting
* Needs processing to be well utilized by animals
39
Describe sorghum (milo)
* Drought resistant
* High energy
* Low protein
40
Why is sorghum (milo) heat treated
B/c there are tannins in the outer layer that react w/ enzymes in the GIT to reduce digestibility
41
Describe the nutrients of wheat
* High DE
* Low fiber
* Good CP
42
Why is there a risk of acidosis when feeding wheat to cattle
B/C is is a highly fermentable starch so limit to 50% of grain intake
43
What is a difference btw/ barley & corn
Barley has lower energy than corn
44
Why does oat cause less colic
B/c it has less DE & more soluble fiber
45
Describe the nutrients of Brewers/Distiller's grain
* 25% CP (good protein source)
* 15% CF
* Rich in B vitamins
46
Where do distiller's grains come from
Residues of grains fermented to produce liquor or ethanol
47
Where do brewer's grains come from
Usually barley fermentation to produce beer
48
Describe beet pulp
* 12% CP
* 45% NDF
* 20% CF
* Palatable
* Soluble fiber
* Good energy source
* Particularly for horses
49
What does molasses do
* Helps to reduce dust
* Used as a binding agent
50
What can not be fed to ruminants & why
Meat & bone meal cannot be fed to ruminants due to a risk of BSE
51
Describe poultry litter
* High in non protein nitrogen & fiber
* Is used in ruminants feeds
* There is a risk of salmonella
52
Describe blood meal
* High in protein
* Deficient in isoleucine
53
Describe oils & fats
* High in DE
* Energy supplement in rations
* Reduces dust
* Tallow is only fed to cattle if it is certified protein free
