Quiz 6

Question 1

Compare and contrast the nutritional aspects of: wheat and barley

Answer 1

Wheat:
High quality protein. 
Good energy value. 
Mostly for human consumption. 
Palatable. 

Barley: 
lower energy content. 
Rapidly fermentable
Good protein quality
High fiber content - to high for monogastrics

Question 2

Define nutritional aspects of corn grain; include detailed structure of corn kernel.

Answer 2

yields most digestible DM per acre
one of the most energy dense grains 
extremely palatable 
inexpensive  
most important feed grain

Question 3

Describe grinding processing method

Answer 3

hammer mill - most common - anywhere from coarse to fine particle size

Question 4

Describe Dry rolling processing method

Answer 4

pass between two rollers - get a crack or a coarse grind

Question 5

Describe Steam rolled processing method

Answer 5

Steam for 1 to 8 minutes - get very little gelatinization - not much different than dry rolling

Question 6

Describe Steam flaked processing method

Answer 6

steam for 15 to 30 minutes, then roll into a flake, regulate flake thickness
most extreme treatment and most improvement in digestion

Question 7

Why do we use grain in animal diets

Answer 7

inexpensive and a great source of energy

Question 8

What is a typical grain made up of (structure)?

Answer 8

Bran
Endosperm
Germ

Question 9

Give 3 examples of grains and discuss the rate of fermentation.

Answer 9

Wheat, Barley, Corn, Sorghum
Wheat = most fermentable
Sorghum= lest fermentable

Question 10

What are the 2 major issues with an grain you need to consider when including in a diet?

Answer 10

Consider the processing of the grain and the quality/ availability

processing = cost

quality/ availability = wheat = human food, and acidosis/ bloat