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ALFS > Principles of Nutrition (1-8) > Flashcards

Principles of Nutrition (1-8) Flashcards

1
Q

this is the cornerstone of animal productivity, health & welfare; single largest component of costs for animal production (accounts for 80% of production costs)

A

nutrition

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2
Q

deficiency of this mineral can cause swayback in mid to late pregnancy ewes

A

copper (Cu)

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3
Q

deficiency of these two vitamins/minerals can cause white muscle disease

A

selenium (Se) and vitamin E

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4
Q

this is plant cell wall material, fibre insoluble in neutral detergent, residue contains CW materials = lignin + cellulose + hemicellulose

A

neutral detergent fibre (NDF)

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5
Q

this is fibre that is insoluble in acid detergent, residue contains CW materials = lignin + cellulose

A

acid detergent fibre (ADF)

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6
Q

DM stands for…

A

dry matter

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7
Q

OM stands for..

A

organic matter

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8
Q

CP stands for..

A

crude protein

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9
Q

these are the cornerstone of farm animal diets, farm animals depend on it for maintenance and production

A

plant & plant products

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10
Q

this is a non-CHO monomer, negatively correlated to digestibility (gives plant strength but highly resistant to chemical and microbial degradation); hay and straw are rich in it

A

lignin

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11
Q

this is a key factor in nutritional value of forages; as it increases the structural material increases and the nutritional value reduces

A

maturity

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12
Q

these are associated with cell contents and constitute storage CHO of plant

A

non structural carbohydrates

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13
Q

these are the principle non-structural CHOs

A

fructan and starch

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14
Q

this is the major storage of CHO of temperate grasses; soluble in H2O

A

fructan

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15
Q

NSC stands for..

A

non-structural carbohydrate

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16
Q

lower temperatures will result in (increased or decreased?) non-structural carbohydrates (NSC)

A

increased

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17
Q

increased light intensity will result in (increased or decreased?) non-structural carbohydrates (NSC)

A

increased

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18
Q

decreased water stress will result in (increased or decreased?) non-structural carbohydrates (NSC)

A

increased

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19
Q

increased fertilizer application will result in (increased or decreased?) non-structural carbohydrates (NSC)

A

decreased

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20
Q

this is a major source of NSC found in many plants (cereal grains, forage legumes, roots & tubers)

A

starch

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21
Q

what is neutral detergent fibre (NDF) consist of

A

hemicellulose + cellulose + lignin

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22
Q

what is acid detergent fibre (ADF) consist of

A

cellulose + lignin

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23
Q

what does NSC stand for?

A

non-structural carbohydrate

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24
Q

what is the NSC fraction composed of?

A

Starch + WSC

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25
Q

what is the WSC fraction composed?

A

fructan + simple sugars

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26
Q

this is the primary UK agricultural crop and accounts for approximately 70% of UK agricultural land

A

grass/grasslands

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27
Q

grass makes up this percent of sheep diet

A

90-95%

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28
Q

grass makes up this percent of beef cattle diet

A

80-85%

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29
Q

grass makes up this percent of dairy cattle diet

A

60-65%

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30
Q

grass makes up this percent of horses diet

A

80-90%

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31
Q

two overall types of grasslands

A

natural and cultivated

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32
Q

two types of cultivated grasslands

A

permanent and rotational

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33
Q

what is the approximate dry matter percentage of young grass

A

15-20%

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34
Q

what is the approximate dry matter percentage of mature grass

A

25-50%

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35
Q

what is the metabolizable energy of young grass (MJ/kg DM)

A

11.5-12.5

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36
Q

what is the metabolizable energy of mature grass (MJ/kg DM)

A

9.5-10.5

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37
Q

what is the crude protein of young grass (g/kg DM)

A

150-250

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38
Q

what is the crude protein of mature grass (g/kg DM)

A

50-130

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39
Q

this type of grassland is rough grazing; uncultivated/unimproved; largely grazed by sheep - maintenance diet only

A

natural grasslands

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40
Q

this type of cultivated grassland is improved pasture more than 5 years old; grass is more palatable and greater nutritional value - forms backbone of livestock industry in UK

A

permanent pasture

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41
Q

this type of cultivated grassland is common in mixed farms; sown every few years, used for grazing and/or conservation, less than 5 years old

A

rotational pasture

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42
Q

which is more palatable and more greater nutritive value; permanent, rotational or natural grassland?

A

rotational pastures

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43
Q

what is the crude protein of clover (g/kg DM)

A

170-250

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44
Q

this legume can be red or white, higher protein than grasses, higher in many minerals than grasses

A

clovers

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45
Q

what are two associated problems with clover

A

bloat and phytoestrogens (red)

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46
Q

this legume is grazed or conserved, has higher protein and minerals than mature grasses, not grazed in UK

A

Lucerne

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47
Q

what are 6 factors affecting grass growth

A
  1. time of year
  2. environment
  3. soil status
  4. grass species
  5. general management
  6. cutting & grazing strategies
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48
Q

for acidic soils, you can use this to increase pH

A

lime

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49
Q

for alkali soils, you can use this to reduce pH

A

sulphur

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50
Q

what 5 things does general management of grasslands involve?

A
  1. fertilizing
  2. mechanical treatment
  3. drainage
  4. grazing
  5. conserving
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51
Q

what are the 3 important organic components of fertilizer?

A
  1. nitrogen (N)
  2. phosphorous (P)
  3. Potassium (K)
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52
Q

how often is fertilizer applied during season until August

A

3-4 weeks

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53
Q

this is essential for sward productivity and to prevent sward damage

A

drainage

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54
Q

what are 4 grazing strategies for grasslands

A
  1. continuous stocking
  2. rotational grazing
  3. mixed or alternate grazing
  4. integrated conservation and grazing
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55
Q

this type of grazing strategy allows uncontrolled grazing of pastures, variable or set stocking rate, often grazed for whole grazing season (or year round)

A

continuous

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56
Q

this grazing strategy involves sub-dividing areas into series of paddocks/fields and grazing them in sequence followed by a period of rest

A

rotational grazing

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57
Q

this type of grazing strategy is simple and commonly used; involves mixing animal species or alternating the species; dilutes parasite infestation

A

mixed or alternate

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58
Q

this type of grazing strategy involves conservation rests for the field from livestock/exploits patterns of grass growth; grazed in sequence, common in 1-2-3 (1/3:2/3 system)

A

integrated conservation with grazing

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59
Q

what type of grass/nutritional value do dairy cows need

A

young, great nutritional value

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60
Q

what type of grass do beef cows need

A

more mature grass

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61
Q

what type of grass do sheep need

A

short grass length

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62
Q

what type of grass do horses need?

A

lower nutritional value

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63
Q

what is the most important factor in nutritional value of grass

A

stage of growth

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64
Q

when is grass growth typically most productive in the UK?

A

April-June

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65
Q

what is the single most important factor that determines the nutritional value of grass?

A

stage of growth

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66
Q

why does nutritional value of grass decrease with growth?

A

contains more lignin

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67
Q

what are 2 main methods of forage conservation

A
  1. remove moisture for aerobic storage
  2. acidification in an aerobic environment
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68
Q

this is a conserved forage with plant material dried to moisture content of ~15%, it is a stable product resistant to microbial degradation and predominately made from grass in the UK

A

hay

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69
Q

what 5 factors influence the nutritional quality of hay

A
  1. cutting date (stage of growth)
  2. herbage species
  3. soil type
  4. environmental factors during cutting/drying
  5. changes during storage
70
Q

what 3 unfavorable outcomes can extended drying of hay lead to

A

respirable losses of WSC, hydrolysis of plant proteins, growth of bacteria/fungi

71
Q

this type of drying for artificial dehydrated forage has minimal effect on nutritional quality but is very expensive

A

high temperature (HT) drying

72
Q

this conserved forage is conserved through fermentation of forage crops with a relatively low level of DM (55% moisture) and stored under anaerobic conditions; herbage is cut at an early stage of growth

A

silage

73
Q

why is lactic acid important in silage

A

lowers pH to inhibit plant enzyme activity and prevent growth of spoilage organisms

74
Q

what are 3 associated problems with hay

A

mould, mycotoxins, dust

75
Q

what are 3 associated problems with silage

A
  1. poor fermentation
  2. clostridia/listeriosis
  3. pH too low or high
76
Q

what part of the crop is fermented into lactic acid be lactobacilli bacteria under anaerobic conditions to make silage

A

water soluble carbohydrates (WSC)

77
Q

what pH do you want your silage to be at?

A

3.8-4.8

78
Q

at what temperature does the stability of silage increase at?

A

below 10 C

79
Q

this is a fermented crop that is cut at a more mature stage, with a higher DM and pH

A

haylage

80
Q

what is the ideal pH range for haylage

A

4.5-5.5

81
Q

these are produced by graminaceous plants grown for their seeds; less variable composition than forages; main component is starch

A

cereal grains

82
Q

these concentrates are low in protein quality, low in calcium, high in phosphorus (poor Ca:P ratio)

A

cereal grains

83
Q

what are 2 simple mechanical processing options for cereal grains

A

rolling and grinding

84
Q

what are 2 more sophisticated techniques used to process cereal grains

A

micronization and extrusion

85
Q

3 reasons why cereal grains are processed

A
  1. to increase its nutritional value
  2. better rumen degradability (cattle and sheep)
  3. improves small intestinal digestibility (horses, pigs and poultry)
86
Q

these are co-products of brewing and distilling industries (used in ruminant diets); high in fibre and P, low in Ca

A

brewers and distillers grains

87
Q

these are historically key supplementary feeds that have high digestibility, high sugar, and low CP (turnips, swedes, mangel, carrots, parsnips, etc)

A

roots

88
Q

this is the residue of sugar beet after the extraction of sucrose; can be dried, shredded or pelleted; high digestible fibre content, moderate CP level, high Ca

A

sugar beet pulp

89
Q

residue after hexane extraction of oil from oilseeds are referred to as these

A

meals

90
Q

which oilseed meal is most commonly used

A

soya bean meal

91
Q

this is the proportion of food not excreted in feces (this the proportion assumed to be absorbed by the animal)

A

digestibility

92
Q

what is the coefficient / percentage equation for digestibility?

A

(intake - output) / intake (x100 for percentage)

93
Q

what two ways can digestibility be classified?

A

apparent or true

94
Q

this classification of digestibility is where the digestibility of feed is determined by measuring the quantity of feed consumed and the quantity of feces produced

A

apparent digestibility (AD)

95
Q

what is the most commonly used measure of digestibility

A

apparent digestibility

96
Q

this classification of digestibility takes into account that feces also contain undegraded microbial biomass and non-dietary or endogenous fraction

A

true digestibility

97
Q

what is the equation for dry matter digestibility (DMD)?

A

(DM in with feed - DM out with feces) / DM in with feed

98
Q

A cow eats 20 kg silage with DM of 250 g/kg
this cow excretes 10 kg of feces with DM of 200 g/kg
what is the DMD of this silage?

A

60%

99
Q

what is the equation for organic matter digestibility (OMD)

A

(OM in with feed - OM out with feces) / OM in with feed

100
Q

this is a commonly used term of the measure of energy value of a food

A

digestible organic matter in the dry matter digestibility (DOMD)

101
Q

what is the equation for DOMD (digestible organic matter in the dry matter digestibility)?

A

(OM in with feed - OM out with feces) / DM in with feed

102
Q

digestibility studies consist of these two phases

A

adaptation phase and collection phase

103
Q

name two things that can be used as internal markers for measuring digestibility in vivo

A

lignin and silica (acid-insoluble-ash)

104
Q

name 5 factors that affect feed digestibility

A
  1. food composition
  2. food processing
  3. level of feeding
  4. ration composition
  5. animals
105
Q

when 2 or more feeds are fed together, the digestibility of each feed is affected; is this usually negative or positive?

A

negative

106
Q

is digestibility of low fibre foods better in ruminants or non-ruminants?

A

relatively similar

107
Q

is digestibility of high fibre foods better in ruminants or non-ruminants?

A

ruminants

108
Q

what term is most often used for digestibility?
apparent, estimated, or true

A

apparent

109
Q

does an increased feeding level in ruminants usually increase or decrease digestibility?

A

decrease

110
Q

How is in vitro digestibility assessed?

A

through work in labs

111
Q

this is whole animal studies that provides accurate measure of feed digestibility and baseline information using total collection trials ; it is time consuming, expensive, and has ethical implications

A

measuring digestibility in vivo

112
Q

what are 2 limitations of total collection trials

A
  1. site of digestion and absorption unknown
  2. colonic processes undermine establishing appropriate nutritional value
113
Q

how to avoid the need for total collection in vivo digestibility measuring

A

indigestible inert markers

114
Q

what is the equation for DM digestibility when using indigestible inert markers

A

(g marker/kg feces - g marker/kg food) / g marker/kg feces

115
Q

this is measuring digestibility in the lab; less time consuming, expensive, and laborious
-uses rumen or cecal fluid, or feces

A

measuring digestibility in vitro

116
Q

this measures the energy content of foods by converting foods to heat energy; metal chamber in insulated tank of water, sample of feed ignited & difference in temp of water measured

A

bomb calorimetry

117
Q

this value is the measurement of heat produced by the food in bomb calorimetry

A

gross energy (GE) value

118
Q

what is the GE content of carbohydrates

A

17.5 MJ/kg

119
Q

what is the GE content of fats

A

39.0 MJ/kg

120
Q

what is the GE content of protein

A

24.0 MJ/kg

121
Q

farm foods predominately consist of this chemical ingredient

A

carbohydrates

122
Q

most common farm foods have a GE content of this

A

18.5 MJ/kg DM

123
Q

the GE (gross energy) of food minus GE of feces gives this energy of food

A

DE (digestible energy)

124
Q

the DE (digestible energy) minus (urine GE + gaseous GE) gives this energy of food

A

ME (metabolizable energy)

125
Q

the ME (metabolizable energy) minus heat increment give this energy of food

A

NE (net energy)

126
Q

for ruminants what to multiply by DE to estimate ME

A

ME = 0.8 x DE

127
Q

for monogastrics, what to multiply by DE to estimate ME

A

ME = 0.96 x DE

128
Q

what 2 ways does food produce heat

A

from digestion and from metabolism

129
Q

is NE efficiency larger for maintenance or for productive functions

A

maintenance

130
Q

most systems use this energy value for food

A

ME (metabolizable energy)

131
Q

the k factor for calculating NE from the ME value Km is for this

A

maintenance

132
Q

the k factor for calculating NE from the ME value Kl is for this

A

milk production

133
Q

the k factor for calculating NE from the ME value Kw is for this

A

work

134
Q

the k factor for calculating NE from the ME value Kg is for this

A

growth

135
Q

this energy system is usually used for ruminants (DE, ME or NE)

A

ME (metabolizable energy)

136
Q

this energy system is usually used for pigs (DE, ME, or NE)

A

DE (digestible energy)

137
Q

why is DE energy system traditionally used for pigs?

A

simpler system than ruminants, less fibre in diet, limited range of feeds

138
Q

this energy system is usually used for poultry (ME, DE or NE)

A

ME (metabolizable energy)

139
Q

why is ME easier to measure in poultry than DE?

A

urine and feces are voided together (would need to separate urine out from excreta for DE)

140
Q

this energy system is usually used for dogs and cats (DE, ME, or NE)

A

ME (metabolizable energy)

141
Q

this energy system is usually used for horses in the UK (DE, ME or NE)

A

DE (digestible energy)

142
Q

which nutrient has the greatest nutrient density? (carb, fat, or protein)

A

fat

143
Q

which nutrient provides the most energy in animal nutrition? (carb, fat or protein)

A

carbohydrate

144
Q

what is the equation for DE?

A

Feed GE - Fecal GE

145
Q

what is the equation for ME?

A

DE - (urinary GE + Gaseous GE)

146
Q

what is NE?

A

ME - heat increment GE

147
Q

this content is calculated from analyzing the N content of a substance (feed, feces, excreta); expressed g/kg fresh or DM

A

protein

148
Q

protein contains on average this percent of N

A

16%

149
Q

what to multiply N by to get Crude Protein (CP)

A

6.25

150
Q

this is an estimate of the total protein in feed

A

crude protein

151
Q

this type of amino acid must be supplied in the diet

A

essential AA

152
Q

this type of amino acid can be synthesized in the animal

A

non-essential AA

153
Q

this is defined as the total digestible true protein (AA) available to the animal for metabolism after digestion and absorption; system used for ruminants

A

Metabolizable Protein (MP)

154
Q

this protein is synthesized from RDP by microbes in the rumen; digested in abomasum and small intestine

A

Digestible microbial true protein (DMTP)

155
Q

this protein is the fraction of feed not degraded during passage through the rumen; the fraction that is digested in the abomasum and small intestine

A

Digestible undegraded protein (DUP)

156
Q

what is the equation for Metabolizable Protein (MP) in ruminants?

A

MP = DMTP (digestible microbial true protein) + DUP (digestible undegraded protein)

157
Q

approximately this percent of UDP (undegradable dietary protein) is digestible

A

90%

158
Q

How is crude protein determined?

A

measuring nitrogen content of feed

159
Q

why is crude protein 6.25 x N?

A

because protein contains 16% N

160
Q

what are the two components of the MP system?

A

DMTP + DUP

161
Q

what 4 factors are required to be known in order to calculate a ration formula

A
  1. nutrient requirements
  2. feedstuffs available
  3. feed intake achieved
  4. any ingredient limitations
162
Q

name some feed factors that must be considered (6)

A
  1. palatability
  2. digestibility
  3. costs
  4. availability
  5. variability
  6. anti-nutritional factors
163
Q

this method of formulating diets is typically used for production of complete diets

A

computer-based systems

164
Q

dogs, cats, pigs, poultry, and small pets require this type of diet

A

complete diets

165
Q

ruminants and horses require this type of diet

A

partial diet

166
Q

name the four step procedure of practical ration formulation

A
  1. determine weight/condition of animal
  2. establish use of animal
  3. calculate nutrient requirements
  4. formulate diet/ration
167
Q

what level of ammonia in silage and hay is good preservation

A

less than 10

168
Q

what level of ammonia in silage and hay is moderate preservation

A

10-15

169
Q

what level of ammonia in silage and hay is poor preservation

A

greater than 15

170
Q

what level of lactic acid (g/kg DM) in silage is good fermentation

A

8-12 g/kg DM

ALFS (13 decks)

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