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Nutrition > Lecture 3 Part 1 > Flashcards

Lecture 3 Part 1 Flashcards

1
Q

what are the groups of classifications

A
  • roughages
  • energy concentrates
  • protein concentrates
  • mineral supplement
  • vitamin supplement
  • nonnutritive additives
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2
Q

what is the difference between concentrates vs roughages

A

concentrates are less than 18% CF while roughages are more than 18% CF
- roughages are also lower in energy

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3
Q

roughages

A

any material suitable for feeding livestock in which crude fiber is more than 18% of dry weight
- crude fiber value

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4
Q

why are roughages beneficial

A
  • high bulk
  • high fiber
  • useful in ruminant diets
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5
Q

what are roughages low in

A

energy

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6
Q

dry roughages

A
  • aerial parts of plants that have been dried to atmospheric moisture content
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7
Q

what is the percent DM for dry roughages

A

88-90%

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8
Q

examples of dry roughages

A
  • stalks
  • CORN
  • SOYBEAN
  • hulls
  • shells
  • corn cobs
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9
Q

dry forages

A

hay

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10
Q

what happens if there is too much moisture

A
  • invites mold
  • can cause combustion in storage barn
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11
Q

what is hay

A

grass or legume crop harvested, sun dried, and stored

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12
Q

what are some of the crop species in hay

A
  • alfalfa (legume)
  • brome grass
  • orchard grass
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13
Q

what is better, legumes or grasses?

A

legumes

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14
Q

example of a legume

A

clovers

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15
Q

increase in nitrogen causes what to happen in CP

A

increase

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16
Q

why do we sun cure

A

want 15% moisture or less

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17
Q

stage of maturity for hay

A
  • early
  • mid
  • late
  • bloom
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18
Q

legume

A

specific type of plant
- roots that grow nodules and have relationship with microbes
- nitrogen fixation

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19
Q

standing plants roughages

A
  • FIELD CURED
  • crop residues
  • CARBONACEOUS ROUGHAGES
20
Q

examples of crop residues

A

what’s left after harvest
- corn stalks
- straw

21
Q

carbonaceous roughages

A
  • low protein
  • Cp is less than 5-6%
22
Q

what is an example of a carbonaceous roughage

A

straw

23
Q

proteinaceous roughages

A
  • dry roughages
  • high protein
  • CP greater than 9%
  • relative to species
24
Q

examples of proteinaceous roughages

A
  • hays
  • legume
  • nonlegume
25
Q

legumes protein level

A

higher

26
Q

nonlegumes

A

immature grass

27
Q

what are fresh roughages

A

pastures, range plants, and forages fed fresh
- all forage feed that are not cut or are cut

28
Q

protein level of carbonaceous

A

low–> 4-6%
- Bermuda grass

29
Q

protein level proteinaceous

A
  • higher–> greater than 6%
  • early vegetative
  • wheat pasture
30
Q

range land

A

out west
- often contains native plant species
- no weed control
- lower quality

31
Q

silages (roughages)

A
  • aerial parts of plants, chopped, and preserved
  • carbonaceous
  • proteinaceous
32
Q

what are silages usually preserved in

A
  • silos
  • bunkers
  • plastic wrap
  • no sun curing or drying
33
Q

how are high moisture forages stored

A

in oxygen limiting structure

34
Q

when does fermentation occur with silages

A

28 days

35
Q

what does corn silage and grass silage fall under

A
  • carbonaceous
  • roughage
36
Q

what does alfalfa and clover silage fall under

A
  • proteinaceous
  • roughage
37
Q

what do cows like the taste of

A

baleage

38
Q

what is the most common silage

A

corn silage

39
Q

what does TMR stand for

A

total mixed ration

40
Q

what are the keys to silage production

A
  • limit oxygen
  • provide desirable environment for bacteria
41
Q

what are the keys to making a desirable environment for bacteria

A
  • forage moisture
  • fitness of chop
  • exclusion of air
  • forage of sugar
42
Q

inoculants

A

introducing bacteria

43
Q

ensiling

A

o2 exclusion
Anaerobic bacteria
organic acids (drop pH)
-pickled or preserved wet

44
Q

lag phase

A

as Oz gets used and closed off, some of the aerobic bacteria dies

45
Q

fermentation phase

A
  • producing acids
  • anaerobic bacteria thrive
46
Q

stable phase

A

acceptable to start feeding

Nutrition (25 decks)

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