Animal Feedstuffs

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Animal Feedstuffs
2013-12-03 01:01:04

These cards ask questions about the feedstuff nutritional value in animals
Show Answers:

  1. What is feedstuff?
    • defined as any substance suitable for animal
    • feed
  2. What happens to feedstuffs to create and provide a balanced diet?
    several feedstuffs are combined to provide a balanced diet
  3. What do the feedstuff and the diets formulated form them comprise?
    the raw materials for animal production
  4. What are the desirable characteristics of feedstuffs?
    • 1. Provide nutrients that are biologically available
    • 2.No toxins/ pathogens present
    • 3.Palatable to the animal
    • 4.In a physical form that can be easily handled
    • 5.Available in large enough quantities
    • 6.Economical (affordable or cost effective to
    • feed)
  5. What are the 8 feed classifications?
    • 1.Dry forages and roughages
    • 2.Pasture, range plants and forages fed fresh
    • 3.Silages
    • 4.Energy feeds
    • 5.Protein Supplement
    • 6.Mineral Supplement
    • 7.Vitamin Supplement
    • 8.Additives
  6. What do dry forages and roughages include?
    All forages that are cut and cured and other products with more than 18% crude fiber or 35% cell walls(dry basis).
  7. What is NDF and what does it give us?
    • neutral detergent fiber
    • -gives us a measurement of cell wall composition
  8. What is ADF? and what does it do?
    • Acid detergent fiber
    • -breaks down to cellulose and lignin
  9. Dry Forages and roughages class is low in what?
    • net energy per unit weight
    • -because of the high cell-wall content
  10. What is included in the pasture, range plants and forages fed
    fresh group of feedstuffs?
    All forage feeds either not cut or cut and fed fresh (soilage/green chop).
  11. What are the main crops used for silage?
    Grass and legume forages, and corn

    • *Does not include ensiled fish, grain roots and
    • tubers
  12. What do energy feeds consist of?
    products with less than 20% protein or less than 18% crude fiber or 35% cell walls (dry basis).
  13. What are examples of energy feed stuffs?
    • Cereal grains (corn, oats, barley, rye and wheat), sorghums (milo) and byproduct feeds
    • (bran, middlings, cobs, molasses).
  14. What is included in the protein supplement of feedstuffs?
    products that contain 20% or more crude protein (dry basis)
  15. where are protein supplements typically derived from?
    oil meals as well as from animal origin
  16. Do feedstuffs already have minerals or do they need to be supplemented?
    • virtually all feedstuffs have some minerals, but supplemental mineral is usually required to meet animal requirements
    • ( examples: dicalcium phosphate and magnesium oxide examples)
  17. What is the problem with determining vitamin contents in feedstuffs?
    it is time consuming and expensive
  18. Why are vitamins supplemented instead of calculated for each feedstuff?
    • it is more cost effective to supplement vitamins to their required level than it would be to test feeds to meet calculated deficiencies
    • (ex. Vitamin D3 and niacin)
  19. What are common additives in feedstuffs?
    mold inhibitors, antioxidants, antibiotics, flavors, enzymes, hormones, buffers and direct-fed microbials
  20. What are the methods of utilizing forage crops?
    • -Pasture and grazed forages
    • -Green Chop Soilage
    • -Hay
    • -Silage
  21. What is the major feed in the US for dairy and beef cattle, and for horses?

    • -It is the most economical feed available for
    • certain feeding programs.
  22. What are the primary incentives to use pasture?
    a. Less labor may be required to feed livestock

    b. Possibility that pasture is cheaper to produce than other forages

    c. Some lands may not be used agriculturally except as pasture
  23. What are the essential qualities of pasture?
    a. Made as enduring as possible

    b. Growth should start early in the season and continue to produce until late in the fall

    c. Plants should form a continuous compact turf- so that it will withstand trampling by the animals

    • d. Advantageous to have a variety of plants- provides for growth under both moist
    • and dry soil conditions
  24. What does Stage of Maturity affect?
    nutritive composition of pasture.
  25. What does increasing maturity of a pasture result in?
    • a. Reduced protein content
    • b. Reduced energy content
    • c. Increased fiber content
    • d. Reduced mineral content
    • e.Reduced carotene content (important because they are precursors to vitamin A)
  26. What affect does soil fertility have on pastures?
    Affects nutrient content
  27. A deficiency of _____, ______ or ______ in soil can result in low values in the crop in pastures.
    calcium,phosphorus or trace minerals (soil fertility of pastures)
  28. What happens to Nitrogen yield if their is a low soil nitrogen supple in pastures? and if nitrogen is added what happens as a result?
    • Nitrogen yield suffers greatly from low soil nitrogen supply and additions of nitrogen to the soil can increase crude protein content of the plant.
    • e.g. low P soil;grass=.10% P (ca not as greatly affected as P)High P soil; grass=.2 to .4% P
  29. What is spread on pasture land to increase fertility by supplying minerals and Nitrogen?
    Ca, P, and N
  30. What are some special problems of grazing livestock on pastures?
    • 1. Poisonous plants
    • 2. Bloat
    • 3. Chemical Compounds
    • 4. Nitrate poisoning
    • 5. Elemental deficiencies and imbalances
  31. When is it likely that poisonous plants will occur on pastures?
    When pastures are in poor condition from overgrazing
  32. What species is bloat a problem for on pastures?
    hazard for cattle and sheep grazing pastures high in legumes
  33. What are examples of some of the chemical compounds that are problematic for grazing livestock on pastures?
    • -tannins
    • -cyanogenic glycosides 
    • -estrogenic flavonoid
    • -alkaloids
    • -Coumarin
  34. What affect does tannins have on pastures that grazing livestock feed from?

    What's an example of a food with high tannins??
    • tendency to decrease palatability because of bitter taste
    • -birds foot trefoil has high tannins, and sainfoin also is high in tannins
  35. What is another name for cyanogenic glycosides?
    Prussic acid poisoning
  36. When can cyanogenic glycosides occur in livestock?
    In livestock grazing in sorghum following severe drought, early frost or period of heavy trampling
  37. What can contain enough estrogenic compounds at high levels in pastures to cause reproductive problems?
    white clover and alfalfa
  38. What can happen if certain alkaloids are ingested by a pregnant animal?
    certain compounds can result in a malformed fetus
  39. Where is Coumarin found? and what does it cause?
    • found in sweet clover leaves
    • -resulting in a decrease in palatability (dicoumarol affects vitamin K)

    • *Coumarin -> dicoumarol by
    • microbial action during spoilage, can prevent blood clotting
  40. What is nitrate poisoning and how does it occur?

    What does it cause?
    • - high accumulation of nitrates in forages
    • - can occur from nitrate fertilization or drought
    • - which can cause abortion and even death in livestock
  41. What is the most widely recognized elemental
    deficiencies/imbalances problem in cattle?
    • -hypomagnesemia or “grass tetany” in cattle grazing lush, new-growth forage.
    • -also possibility of Se deficiencies (low Se soil).
  42. What is Green Chop (Soilage)?
    refers to fresh forage that has been cut and chopped in the field and then fed directly to livestock in confinement.
  43. What are advantages of feeding Green Chop (soilage)?
    • a. Produces maximum yield of nutrients/acre
    • b. Lower nutrient losses compared with other harvesting procedures
  44. What are the disadvantages of feeding Green Chop (soilage)?
    • a. Lack of uniform quality from day to day (weather condition)
    • b. Labor required to harvest and feed daily
  45. What is Hay?
    produced by dehydrating green forage to a moisture content of 15% or lower.
  46. What are the steps of Haymaking?
    • 1. Harvest plant
    • 2. Cure
    • 3. Raking of forage crop
    • 4. Storage
  47. When do you harvest the plant to make hay?
    Harvest the plant at the optimum stage of maturity that will provide maximal yield of nutrients without damage to the next crop
  48. How do you ensure proper curing of hay?
    reduction of moisture content to permit safe storage without spoilage or serious nutrient loss.
  49. When is raking of forage crops for hay done?
    before it is completely dry avoids excessive shattering
  50. How is Hay stored? When?
    • Storing the cured hay is most commonly in the form of bales
    • - should be carried out as soon as the hay is sufficiently dried
  51. What are the three ways nutrients can be lost during the haymaking process?
    Shattering leaves, Heat damage, and fermentation (plant cell respiration)
  52. What does shattering leaves result in when making hay?
    can result in loss of protein, carotene, B vitamins, minerals and energy.
  53. How much shattering occurs under ideal conditions for grasses in hay?
  54. How much shattering occurs under ideal conditions of legumes in hay?
  55. How does heat affect (damage) nutrient value of hay?
    storing hay with excess moisture (more than 25 to 30%), can cause mold and stimulate bacterial growth and heat production
  56. How does fermentation affect the nutritional value of hay?
    converts sugars and starches to carbon dioxide and water (lost) and results in reduction of energy value and destroys carotenes.
  57. How is hay stored?
    Cubes, bales, and stacks
  58. How are hay cubes made?
    by compressing long or coarsely chopped hay.
  59. Hay Cubes are _____ convenient to feed than other forms of hay.

    They are also the most ______ way to feed hay.

    As well as they may result in ______ wastage
    • -More(typically a cube is 1 ¼- 1 ½ inches on each side)
    • -expensive
    • -reduced
  60. How is long hay packed?
    Bales or stacks (round or square bales)
  61. What is silage?
    the product of acidic fermentation by bacteria of green forage crops that have been compressed and stored under anaerobic conditions in a container called a silo.
  62. What is the primary reason that farmers produce silage instead of hay?
    feeding hay crop as silage requires less labor than would feeding the crop as hay
  63. What is the goal of creating silage?
    convert enough carbohydrate into acid during the fermentation process so that the pH prevents growth of spoilage bacteria (if silo is closed makes environment for anaerobic fermentation, anaerobic fermentor)
  64. What processes are involved in getting the hay crop ready to be stored in silos?
    Hay must be wilted and chopped
  65. How many phases are there of silage fermentation?
  66. What is the first phase of silage fermentation?
    Plant material is put in the silo – oxygen is consumed while CO2 and heat are produced. Temperature of the silage increases (should be at 60-70% moisture when initially put in, or 30-40% DM at initial)
  67. What is the second phase of silage fermentation?
    Acetic acid is produced – pH decreases from 6.0 to 4.2
  68. What is the third phase of silage fermentation?
    Lactic acid formation begins on the third day-acetic acid formation declines
  69. What is the fourth phase of silage fermentation?
    • Lactic acid formation continues for about two weeks
    • -Temperature declines and bacterial action stops as pH decreases to about 4.0.
    • -silage remains in a fairly stable state providing there is no contact with oxygen.
    • -The fermentation process lasts about 21 days. (temp during whole process within the silo is 80-100 degrees farenheit)
  70. What are the sources of energy concentrates?
    cereal grains, beet and citrus pulp, molasses, animal and vegetable fat, and bakery waste
  71. What are the general nutritive characteristics of energy concentrates?
    • a. High in energy (TDN or NE)
    • b. Low in fiber
    • c. Low in protein (in relation to oil seeds and some mill feeds)
    • d. Protein quality is variable and generally quite low (corn is about
    • 8-10% CP) (Lysine is first limiting amino acid. And these poor quality proteins
    • are low in lysine)
    • e. Mineral level- fair in phosphorus (good compared with forages). Calcium level is low.
  72. What are important energy sources in feed? (energy concentrates)
    • a) corn (maize)
    • b) sorghum (milo)
    • c) oats
    • d) barley
    • e) rye
    • f) wheat
    • g) triticale
    • h) dried beat pulp
    • i) citrus pulp
    • j) molasses
    • k) animal fat
    • l) dried bakery products