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Equine > Module 4 > Flashcards

Module 4 Flashcards

1
Q

Is the fermentation vat

A

Hindgut (cecum and colon)

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2
Q

Is major site od digestion and absorption of many nutrients

A

Small intestine

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3
Q

Horse do not digest low quality of forages (cellulose) so they need to eat immature, high quality hay or pasture

A
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4
Q

The nutrients demands of the horse will depend on such factors as:

A

Bodyweight
Condition
Work level
appetite
Age
health
Reproductive status
Environment
Management

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5
Q

Several methods of determining bodyweight :

A

Weight bridge
Tape measure and calculator
Weigh-tape
Table of weights

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6
Q

Several rules to ensure good feeding practice:

A
  1. Ensure clean fresh water
  2. Feed Little but often
  3. Make any changes gradually
  4. Feed only good-quality dust-free Feed
  5. Feed plenty of plant
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7
Q

Factors should be taken into account when deciding o a ration

A
  1. Cost
  2. Individual nutrient requirement of the horse
  3. Nutrients content of feed
  4. Availability
  5. Quality
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8
Q

Feeds for horse fall in two main categories:

A
  1. Forage: grass, hay, haulage,alfalfa, hydroponic grass
  2. Concentrates: sraight , compound feeds
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9
Q

Two groups of carbohydrates:

A

Soluble carbohydrates - starch, sugar (grass, creal)

Insoluble carbohydrates -cellulose and hemicellulos

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10
Q

The main energy source for living diets

A

Fats converted to GLUCOSE

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11
Q

Provide energy needed for all cell processes and basic functions such as breathing and the beating of the heart

A

Carbohydrates

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12
Q

Refers to the amount of energy in the feed, which is actually digested for uses by the horse

A

Digestible energy

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13
Q

Is an important structural component of all animal tissues.

A

Protein

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14
Q

Protein vary widely in composition, but there structure is made up of simple units called

A

Amino acid

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15
Q

The horse can make some amino acids within its body and these are therefore known as
Not required in the diet

A

Non-essential

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16
Q

Other which cannot have be made in the body and need to be supplied in the diet, are known as ‘

A

Essential amino acid

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17
Q

Most important essential amino acids

A

Lysine
Methionine
Tryptophan

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18
Q

Are group of chemical compounds that are vital for life.

A

Vitamins

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19
Q

Vitamins divided into one of two groups:

A

Fat-soluble (A,D,E,K)
Water-soluble (C and B-complex)

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20
Q

Can be stored in the body, particularly the liver.

A

Fat-soluble vitamins

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21
Q

Can be made by the microorganism in the horses gut. Excess in the horses body are broken down and excreted and for that reason toxicity symtoms are unlikely to occurs.

A

Water-soluble vitamins

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22
Q

Are inorganic substances found throughout the horses body and are essential for health and development .

A

Mineral

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23
Q

Some mineral are required in larger amounts and are known as

A

Macro-minerals
Major minerals

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24
Q

Those recquire in concentration below 50mg/kg are known

A

Trace elements
Trace mineral

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25
Q

Approximately 70% of the horses bodyweight is water

A
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26
Q

Water function :

A

•Temperature regulation
•medium
•solvent in substance
•gives cells their shape
•excretion in the form of urine
•milk

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27
Q

Horses are also fed for production:

A
  1. Growth
  2. Lactation of brood mare
  3. Growth of embryo within its mother
  4. Body repair , regrowth after major injury or disease
  5. Fattening
  6. Work
  7. Build up muscle for performance
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28
Q

The main criterion is the size of the animal

A

Feed for maintenance

29
Q

The main criterion is the amount of production required.

A

To feed for production

30
Q

8 tips involved int the RULES OF RATIONING

A

Step 1: Estimation of body weight
Step 2: the Horse’s appetite
Step 3: calculating the energy for maintenence
Step 4: calculating the energy for work
Step 5: The forage-to-concentrate ratio
Step 6: making the ration
Step 7: checking the protein level
Step 8: check and adjust the ration

31
Q

Rule of feeding
Several rule have been developed to ensure good feeding practice:

A
  1. Ensure clean fresh water is always available
  2. Feed little and often
  3. Make any changes gradually
  4. Feed according to work done
  5. Feed plenty of plant fiber/forage
  6. Keep Feed utensils clean
  7. Maintain regular feeding times.
  8. Feed only good-quality dust-free feed
32
Q

Factors should be taken into account when deciding on a ration:

A

1.cost
2. Individual nutrients requiremnt
3. Nutrient content on feed
4. Availability
5. Quality
6. Forage ( grass, hay,haulage,alfalfa , hydroponic grass)
7. Concentrates (straight & compound feeds)

33
Q

Is the leaves, stems and stalks of plants.

A

Forage

34
Q

Good pasture contain all of the nutrients required in a balanced form for horses, including carbohydrates( starch and sugar) protein and vitamins

A

Grass

35
Q

The quality and nutrient content of hay depends on several factors including:

A
  1. Grass species
  2. Stage of cutting - maturity
  3. Weather conditions
  4. Storage
  5. Fertilization
36
Q

Is not often fed to horses duw to practical problems associated with it. It is made in silos clamps or big bales

A

Silage

37
Q

This fits between hay and silage. Haylage is cut at a later growing stage than silage , but earlier or at the same time as hay.

A

Haylage

38
Q

This is a legume and is rich in protein, fiber a calcium. It can fed as hay or short claff.

A

Alfalfa

39
Q

Concentrates splits into two groups:

A
  1. Straight or cereal grains
  2. Compound feeds - manufacture
40
Q

Refers to the cereal grains such as oats,barley,maize and wheat.
The most common straight fed to horse are oats and barley.

A

Straights

41
Q

Straights undergo various types of processing aimed at increasing the digestibility of starch:

A
  1. Extrusion
  2. Micronization
  3. Rolling
  4. Stem cooking and flaking
42
Q

Involves cooking at great pressure, similar to popcorn. Breaks up the starch molecules and therefore the resulting feed is more digestible.

A

Extrusion

43
Q

Invloves flaking and toasting in machinery similar to microwaves. The cooking process again makes the starch more digestible.

A

Micronization

44
Q

Involves crushing the grain, they are not cooked and once open to air, the grain will start to deteriorate and it will lose its feed value after approximately 2 weeks.

A

Rolling

45
Q

Imvloves passing the grain through heated rollers that cook and splits it.

A

Steam cooking and flaking

46
Q

The traditional concentrate feed for horses. They are relatively high in fiber and have a lower energy content than barley.

A

Oats

47
Q

Is higher in energy that oats and lower in fiber. It is often processed to make the starch more available, by streaming, micronization or extrusion

A

Barley

48
Q

This is high energy,low fiber and is most often fed steamed or micronized.

A

Maize

49
Q

Is not used as a straight due to its high cost. It’s contain gluten that can form a gluten mass in the gut

A

Wheat

50
Q

Is technically in between a forage and concentrate. Look similar to a turnip. Is taken to a factory where most of the sugar is removed.

A

Sugar beet pulp

51
Q

Compound feeds divided into three groups:

A
  1. Complete cubes or coarse mixes
  2. Concentrates cubes or coarse
  3. Balancers - cubes
52
Q

These are fed alone without forage and are designed to replace all the hay and concentrates in the ration.

A

Complete cubes

53
Q

These provides a balanced diet for all types of horses and are designed to fed with forage and water.

A

Concentrates cubes

54
Q

These are higher in protein and designed to balance a straight such as oats.

A

Balancer cubes

55
Q

Are substances added to the horse’s diet in order to balance it or correct a perceived deficiency.

A

Supplement

56
Q

Is a substance that is added to an already balanced ration.

A

Additives

57
Q

Common additives:

A

Enzymes
Herbs
Cod liver
Prebiotics
Yeast

58
Q

Biological catalyst aimed to improved digestion by various means

A

Enzymes

59
Q

A natural alternative to supplements, but nutrients specification under debate

A

Herbs

60
Q

Source of Vitamins A,D and E but may make feed unpalatable

A

Cod live oil

61
Q

Live bacteria to help recolonize the horse’s gut after stress or antibiotics

A

Prebiotics

62
Q

Improves the number of fiber digesting bacteria in the hind gut

A

Yeasts

63
Q

Common supplements includes:

A

Vitamins supplements- biotin
Mineral supplements - calcium, selenium
Broad-spectrum
Body salt - sodium chloride,potassium, calcium

64
Q

Is often used for horses who have I’ll,who are in very poor condition, recovering from surgery or who have been ‘overtrained’

A

Vitamins B supplements

65
Q

Are essential for performance horses and are often neglected. They should be given whenever the horse has been Sweating after work.

A

Body salts

66
Q

Are quite fashionable at the moment and there is a large selection available.

A

Herbs

67
Q

Feeding tips

A
  1. Maintain feeding regularity
  2. Never feed large amounts of grains at once
  3. Never overfeed
  4. Gradually change from one feed to another
  5. Keep Feed boxes and tubs clean
  6. Limits pasture of horse
  7. Make sure the horse has plenty of fresh water, salt and exercise
68
Q

The sick horse’s diet must have several special characteristics:

A

• Palatability
• Good-quality protein
• Fiber
• minerals and vitamis

Equine (4 decks)

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