lecture quiz 16: feedstuffs

Question 1

classification of feedstuffs

Answer 1

1. roughages
2. concentrates
   
   • protein concentrates
   • energy concentrates
3. mineral & vit supplements
4. feed additives:
   
   • don’t provide nutrients or energy
   • added to enhance/improve digestibiilty/palatability
   • enzymes, antioxidants, buffers, flavorings

• each feedstuff will have multiple nutrients (not only nutrient in category) ➞ most will have all classes

Question 2

byproducts as feedstuffs

Answer 2

• most food we give to animals comes from a byproduct of the ag industry
  
  • meat industry parts of carcass we don’t consume
  • plants: byproducts of harvesting, production, etc.
• any byproduct of an animal, plant, or industrial processing that contains nutrients is potentially useful as an animal feed
• nutrient content & any potential limitations must be known to incorporate the byproduct into animal diets
• some byproducts are high in energy or protein (or both)
• others are high in fiber ∴ more suitable for ruminants
• cost, availability, & handling are also considerations when evaluating the potential use of byproducts in animal diets
  
  • citrus pulp or almond hulls value is not high enough that you want to ship for long distances
  • almond hulls produced & used in Ca only

Question 3

crop residue byproducts

Answer 3

• high fiber content
• low digetsibility
• aka roughages
  1. wheat straw
  2. oat straw
  3. corn stalks

Question 4

brewery & distillers grains

Answer 4

• made via industrial fermentation of grains
• protein concentrates
• carbs & starch get used in fermentation → ↑ protein concentrates proportion
  1. brewer’s grain (byproduct of beer prod)
  2. distillers grain (byproduct of enthanol prod)

Question 5

grain processing (milling) byproducts

Answer 5

• high in vit & minerals: vit E, thiamine (B1), K, Ca, Mg, Fe
  1. corn gluten meal
  2. wheat middlings

Question 6

meat, poultry, & fish processing byproducts

Answer 6

• high in good quality protein
• parts of carcass humans don’t consume
  1. meat & bone meal
  2. blood meal
  3. feather meal
  4. fishmeal

Question 7

vegetable manufacturing (oilseed processing) byproducts

Answer 7

• high in protein (protein concentrates)
  1. soybean meal
  2. canola meal
  3. sunflower meal

Question 8

dairy product manufacturing byproducts

Answer 8

• high in high quality protein
  1. dried skim milk
  2. whey (liquid or dry) → byproduct of cheese prod

Question 9

sugar production (sugarcane & sugar beet processing) byproducts

Answer 9

• high in energy
• examples include:
  1. molasses
  2. beet pulp

Question 10

other miscellaneous byproducts

Answer 10

1. bakery byproducts → high in starch & energy
2. potato byproducts →
3. cottonseed hulls
4. whole cottonseeds
5. poultry litter
6. incubator byproducts (eggs)
7. cull raisins
8. citrus pulp
9. almond hulls
10. restaurant grease → high in energy

Question 11

energy feedstuffs

Answer 11

• general nutritive characterstics
  
  1. high energy values (TDN > 70%)
  2. < 20 % CP

1. grains: corn, wheat, barley, oats, grain sorghum (milo), rice, rye
2. energy byproducts: molasses, bakery byproducts, potato byproducts, tallow, restaurant grease, poultry fat
3. fat supplements
   
   • made for diet when you want to boost energy
   • plant oil-based supplements
   • animal fat-based supplements

Question 12

grains

Answer 12

• high energy content (TDN > 70%)
• high in starch (> 50%)
  
  • primarily located in endosperm
  • highly digestible for any species
  • good source of energy
• low in fiber (<12% CF)
• low to moderate CP (8-12%)
• fair in P as phytate or phytic acid (good when compared to forages)
• low in Ca

Question 13

when do nutritionists want to harvest grains

Answer 13

once they reach physiological maturity & die (once the kernels dry out)

Question 14

grain anatomy

Answer 14

• husk or hull = covering that surrounds grain
  
  • high in fiber & nutrients
  • left in field
• bran = seed coat → high in CWF ∴ high in fiber
• endosperm = inside → high in starch
• germ = future plant → high in protein & oil
• animal feed has whole grain (bran included)

Question 15

corn

Answer 15

• most important nationally & internationally
• 80% of all grains fed to livestock in USA
• low in fiber (CF 2-3%)
• higher energy content than other grains (TDN 80-86%)
  
  • has oil in germ
  • has less fiber compared to other grains (= more energy)
  • also depends on variety & species
  • every species has diff digestibility & ∴ diff nutrient absorption

Question 16

different varieties of corn

Answer 16

• whiter corn = higher starch (not used as much in animals, more in human consumption e.g. chips)
• yellow corn = higher β carotene content ∴ higher vit A activity → common in animal feed
• high oil corn developed to produce corn oil
• waxy corn have higher amylopectin content = more digestible → shiny look
• corn w/ high lysine → often 1st limiting AA

Question 17

corn anatomy

Answer 17

• pericarp = seed coat
• bran = pericarp + tip cap
• germ = high in oil & CP
• endosperm
  
  • horneous or hard aka packed surrounding germ
  • soft aka flowery on top
  • high in starch

Question 18

where is corn produced

Answer 18

in corn belt

1. minnesota
2. south dakota
3. nebraska
4. kansas
5. missouri
6. illinois
7. indiana
8. ohio

Question 19

what is corn mainly used for

Answer 19

1. ehtanol
2. feed
3. sweeteners

Question 20

dry corn may be fed as:

Answer 20

1. whole/shelled corn → mainly used in corn belt for ruminants b/c so close to production site don’t want to pay extra for processing but lower digestibility
2. ground corn for swine & poultry
3. dry-rolled or steam-flaked for ruminants
4. cracked corn can be used for any type of animals (larger particle size)
5. high-moisture corn harvested at 20-34% moisture → stored & allowed to ferment in silo or other storage structure (common in corn belt close to production)