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Animals in society 1 > nutrition/dietary history > Flashcards

nutrition/dietary history Flashcards

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1
Q

what is a forage?

A

leaves/stems of plants eaten by grazers

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2
Q

what percentage of feed is provided by forage?

A

50-100%

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3
Q

what does a pasture do in terms of nutrition?

A

provides sufficient quantity and quality of forage to sustain a particular group of livestock nd generate a profit for the farmer

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4
Q

what is the main carbohydrate found in forages?

A

fibre

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5
Q

what is lignin?

A
  • major component of the cell wall of older (mature/late cut) forages
  • As the plant matures, lignin content increases because the grass and crops accumulate lignin in their stems as they mature so they can stand upright and support seed heads
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6
Q

why is young grass more digestible?

A
  • lower lignin content
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7
Q

what does lignin do to limit microbrial access to polysaccharides so they cant ferment the fibre?

A

lignin cross-links to the polysaccharides of the plant cell wall, the cross-links form a barrier that limits microbial access

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8
Q

what affects the digestibility/feed value of forage? (3)

A
  1. feed availability / seasonality
  2. species
  3. growth stage
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9
Q

how does seasonal variation affect feed value of forage?

A
  • little growth in winter
  • most abundant in spring
  • summer dependent upon rainfall
  • declining through autumn
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10
Q

how do stocking levels affect forage availability

A
  • balance between animals grazing and grass growth
  • required grass management
  • rotation
  • fertilisers
  • harvesting excess
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11
Q

how does species affect digestibility/feed value of forage?

A
  • what is growing?
  • persistency
  • productivity
  • nutritive value
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12
Q

how does the growth stage affect the digestibility/ feed value of forage?

A
  • young grass is highly digestible
  • older grass is less digestible
  • digestibility dependent on lignin content, ratio of cell wall to cell contents, and type of fibre
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13
Q

what is the D value?

A

digestibility

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14
Q

what are the 2 methods of conservation for forage?

does it result in high or low moisture?

A
  • natural fermentation/pickle: high moisture
  • drying: low moisture
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15
Q

describe silage.

A
  • young grass
  • highly digestible
  • less herbage mass
  • cut may/june
  • preflower
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16
Q

what are the 2 ways silage can be prepared/fermented?

A

clamp or baleage

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17
Q

how does clamping work in the process of fermenting young grass to silage?

A
  • chopped as cut
  • limited wilting, remove 25-40% water
  • put into pits
  • oxygen excluded by packing or covering
  • anaerobic fermentation to reduce acidity - ph
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18
Q

how does baleage work in the process of fermenting young grass to silage?

A
  • not chopped
  • slightly more wilting
  • wrapped in bales
19
Q

what is wilting?

A

leaving mown grass or forage in the open to dry partially before being collected for silage

20
Q

what is the pickling process?

A
  • anaerobic (excludes oxygen)
  • sugar in the grass converted to lactic acid, lactic acid bacteria multiply and grow
  • as the environment acidified, the plant enzymes and stop and degrading bacteria stops
  • when ph is 3-4 it inhibits lactic acid bacteria
  • crucial ph is not too high or low
  • preserves forage/crop
21
Q

in the pickling process, what happens if the ph is too high or low?

A

too high = secondary fermnetation
too low = unpalatable

22
Q

fermented older grass results in haylage for horses, what is the process?

A
  • more mature grass cut in early July, jut after flowering but before seeding
  • not chopped
  • wilted to remove 50-75% water
  • it is baled and wrapped in smaller packages of around 20kg
  • less acid, drier, less nutritious than silage
23
Q

what is process of turning grass to hay?

A
  • mature grass
  • cut mid July after flowering and just before or after seeding
  • not chopped
  • left in field to dry and wilt, removing 85% of water
  • not wrapped
  • stored inside/usually a barn
24
Q

what is straw?

A

by-product of cereal harvest not grass

25
Q

what is the process of getting straw?

A
  • stems/stalks of common cereals, very mature
  • after cereal crop harvested the stalks are usually already very dry, they are collected and baled once farmer ha harvested the grain
  • stored under cover
26
Q

name common cereals

A
  • wheat
  • barley
  • oat
  • pea/legume
27
Q

what 3 feedstuffs preserve fibe?

A
  • root vegetables
  • sugar beet
  • turnips
28
Q

,which has the most water/smallest fibre content to low water content/high fibre content out of
- silage
- hay
- straw
- haylage
- fibre cubes

A

silage- most water
haylage
hay
straw
fibre cube

29
Q

what are cereals?

A

edible seeds of specific grasses

30
Q

why are cereals fed?

A
  • storage carbohydrate
  • polysaccharide
  • starch
  • energy
  • enzymatic breakdown in all intestine
31
Q

how nutritious is the cereal- what is it dependent on? (3)

A

dependent on a number of plant and animal factors
1. variety - do they all have same nutrition?
2. method of processing
3. digestive anatomy of animal

32
Q

in terms of variety, do cereals have the same nutrition? explain some differences between maize, wheat, barley and oats

A

no
- wheat has more protein than barley, maze and oats
- oats have a lot more fibre than maize, wheat and barley, they also have more oil
- maize has more starch than wheat, barley and oats

33
Q

what is the main carb provided by gran cereals?

A

starch

34
Q

who are whole cereals more appropriate for to eat and why?

A

most suitable for acidic stomachs and animals that can chew

35
Q

what are the types of cereal processing and explain them

A
  • whole cereals, have not been changed
  • phsyically/mechanical processing- breaks open the kernel
  • cooking/manufacutring - micronised, steam flaked, extruded
36
Q

what does cooking cereals do to the starch? and what does this result in?

A

gelatinises it
- increases SI digestion
- breaks structure of tarch and exposes greater area to enzymes

37
Q

what are the main feed for herbivores?

A

forage- high in fibre
- cereals/compounds additional energy for production/performance animals

38
Q

what is the main feed for carnvivore

A

meat or meat derivatives
- cereals/compounds additional energy for production/performance animals
- fibre is needed for gut health but not forage

39
Q

what is the main feed for omnivores/monogastrics?

A

cereals main bulk of diet
- fibre supplied as whole grain cereals, needed to maintain gut health

40
Q

what is a compound feed?

A

mixture/formulation of feed ingredients

41
Q

what are the 2 types of compound feed?

A
  • complete feeds
  • complementary feeds
42
Q

describe complete feeds

A
  • provides total intake and balanced diet
  • formulated to meet the animals daily nutrient requirements when fed at the recommended rate
  • sole constituent of diet, feeding other foods alongside unbalances the forumulation
43
Q

describe complementary feeds

A
  • meets the animal’s daily requirements when fed in conjunction with other feedstuffs
  • balances deficiencies in forage and other ingredients
44
Q

when getting manufactured feeds check the label, what should you specifically check when deciding wat feed to get? (5) explain these

A
  • species/anatomy: has the cleint picked the right feed for the animal?
  • the be fed with what? grass? hay/haylage? silage/baleage? straw?
  • what life stage: light work/leisure? reproduction? performance?
  • how much should be fed: check towork out right amount to be fed
  • does it suit the animals gut

Animals in society 1 (19 decks)

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