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College > Feeds and Feeding Test 2 > Flashcards

Feeds and Feeding Test 2 Flashcards

1
Q

as fed (wet;fresh)

A

expression of nutrient concentration of a feedstuff in the wet form of that feedstuff

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2
Q

dry matter (moisture free)

A

expression of nutrient concentration of a feedstuff in the dry form of that feedstuff

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3
Q

air-dry

A

expression of nutrient concentration in a feedstuff in a 90% DM basis

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4
Q

conversion

A

%nutrient as fed / %feed dry matter = % nutrient dry matter / 100% dry matter

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5
Q

crude fiber is the hardest to

A

digest

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6
Q

methods for measuring energy

A

TDN - total digestible nutrients
calorie system
roughage/concentrate ration (R/C) system

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7
Q

TDN

A

uses chemical analysis to determine nutrient composition to get crude composistion
determine the digestibility of feed nutrients by a digestion trial to get digestion coefficient

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8
Q

calculate TDN

A

%dig prot + %dig fbr + %dig NFE + %dig fat * 2.25

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9
Q

TDN advantages

A

established
familiar

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10
Q

TDN diadvantages

A

considers only digestive losses
ignores energy losses via urine, gases and heat production
not expressed in energy terminology - % or wt. vs. calories
overestimates energy value of forges, sep. poor quality forages

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11
Q

NEm

A

maintenance

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12
Q

NEg

A

gain

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13
Q

NEp

A

production

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14
Q

NEl

A

lactation

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15
Q

Gross potential energy subtract __________ = ____________

A

fecal energy
digestible energy

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16
Q

digestible energy subtract _________ = ____________

A

urinary energy and gassous products
metabolic energy

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17
Q

metabolic energy subtract ___________ = ____________

A

heat increment
net energy maintenance (needs to be meet first) and net energy production

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18
Q

% roughage

A

100 - 65 = low energy
35 - 0 = high energy

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19
Q

% concentrate

A

0 - 35 = low energy
100 - 65 = high energy

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20
Q

physical evaluation

A

sight - forage species, color (natural color is desired, dark brown or black colors are unacceptable), % leaves on forage, weed contamination
smell - pleasing, smells are expected; no strong or moldy odors
taste - palatable

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21
Q

cost per unit of nutrient

A

unit weight * nutrient concentration = amt of nutrient
cost of feed/ amount of nutrient = cost/unit of nutrient

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22
Q

facet 1

A

original material

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23
Q

facet 2

A

parts of the material used

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24
Q

facet 3

A

process and treatment

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25
Q

facet 4

A

stage of maturity

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26
Q

facet 5

A

cutting

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27
Q

facet 6

A

grade

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28
Q

facet 1 - 1

A

dry/forages/roughages - >18% crude fiber
decreased in net energy
straws, legumes and different hays

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29
Q

facet 1 - 2

A

pasture, range plants, fresh forage
cut, not cut or feed fresh - wheatgrass

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30
Q

facet 1 - 3

A

silages - forages only; corn, alfalfa

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31
Q

facet 1 - 4

A

energy feeds; >20% cp, >18% cf (corn, milo, oats)

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32
Q

facet 1 - 5

A

protien supplements - increased protien <20% cp
animal - tankage, blood meal, meat & bone meal
vegatative - soybean meal, cottonseed meal

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33
Q

facet 1 - 6

A

mineral supplements (limestone, calcium carbonate)

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34
Q

facet 1 - 7

A

vitamin supplements (keratin, wheat germ)

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35
Q

facet 1 - 8

A

additives - antibiotics, hormones

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36
Q

carbonaceous concentrates

A

high energy
feed grain and byproducts
low in fiber
low in protien
fair in phosphorus
low in calcium
low in vitamin D, A, riboflavin, B12, panothenic acid
high in thiamine and niacin

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37
Q

protien quality - proteinaceous concentrates

A

kinds, amounts and ratio of AA
NPN only fed to ruminants - urea
AA must be supplied to nonruminants

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38
Q

EAA - proteinaceous concentrates

A

tryptophan - SBM, fish meal and milk products - high
lysine - milk products, fish products, SBM - high
threonine, histidine, arginine , isoleucine, valine, phenylalanine - grains
methionine - fish meal, SBM - good
glycine and glutamic acid - corn - good

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39
Q

NPN - protien supplements

A

urea - pure grade (46% N), fertilizer (42% N), feed grade (45% N)
biuret - pure grade (40.8% N), feed grade (35% N)
diammonium phosphate (17-21% N)

40
Q

when feeding swine and poultry carefully check

A

lysine
trytophan
threonine
methionine

41
Q

meals

A

soybean meal - most widely feed - 100% digestible
cottonseed meal - swine, polutry, horse - NO!
linseed meal
sunflower meal
safflower meal
canola meal
peanut meal - substitute to soybean meal

42
Q

animal/marine origin

A

tankage
meat meal
blood meal
fish protein sources
milk products
poultry byproducts

43
Q

feed grain byproducts

A

corn
sorghum
wheat
oats
barley
rice brain

44
Q

roughage feedstuffs

A

<18% crude fiber
low in energy
high in fiber
bulk in ruminant rations
required in lactating dairy rations
good source of fat soluble vitamins - ADE
palatable to ruminants
limited in beef finishing and swine rations
protien is going to vary

45
Q

carbonaceous roughages

A

> 18% crude protien

46
Q

pasture

A

major feed in US for dairy, beef and horses
most economical
essential qualities - enduring and productive, nutritous and palatable

47
Q

grazing management

A

controlled grazing
fertilize N-P-K
spray weeds
clipping
scatter droppings

48
Q

problems of grazing

A

poisonous plants - most stay away
bloat - grass - aldeno clover
allelochemicals - tannins (legumes), prussic acid (sorgum grasses (frost)), estrogens, alkaloids, coumarin (sweet clover)
nitrate poisoning
elemental deficiencies and imbalances

49
Q

other types of forage

A

green chop - cut and fed fresh
hay - dehydrated forage
silage - forage that goes through acid fermentation

50
Q

soilage

A

fresh forage - cut and chopped in the field
green chop

51
Q

soilage advantages

A

larger yield of nutrients (maximize)
less nutrient loss
less trampling loss
less fencing expense
reduced bloat

52
Q

soilage disadvantages

A

lack of uniform quality
problem w/ weather
equipment cost
not a year around crop

53
Q

hay making

A

dehydrated green forage
15% moisture or less

54
Q

hay making steps

A

mowing
raking
collecting

55
Q

hay making common losses

A

shattering leaves
heat damage - too wet, >20%, get hot, 160 F, spontaneous combustion
fermentation - cells continue to respirate
bleaching - color loss - cured too much
leaching - rains on cured bail, must turn to solve

56
Q

hay making chemical preservations

A

propionic acid - remove waxy layer
added @ 1% of weight

57
Q

hay making drying agents

A

removes waxy layer
sodium/potassium carbonate

58
Q

hay making anhydrous ammonia

A

improves energy availability

59
Q

silage

A

no oxygen
product of acid fermentation of green forage

60
Q

silage types

A

upright
horizontal - make sure to pack tight so no oxygen can get in
temporary
stack

61
Q

silage advantages

A

feed more livestock per area of land
high quality succulent feed
eaten practically without waste
weedy crops satisfactory used
less storage space per crop area
early removal of crop from land
silage is slightly laxative
very palatable

62
Q

what occurs in a silo - phase 1

A

plant cells continue to respire - consume O2 and produce CO2
temperature of silage increases
fermentation

63
Q

what occurs in a silo - phase 2

A

acetic acid - drop pH - starts @ 6 - 4.2

64
Q

what occurs in a silo - phase 3

A

lactic acid
butyric acid - insuffcient lactic acid
propionic acid

65
Q

prerequisites for enlisting forage

A

plant moisture 50-70% moisture rate
plant maturity
proper packing
structure drainage
exclusive air

66
Q

sources of minerals - calcium

A

limestone - 33 - 38% calcium
oyster shell - 37 - 39% calcium
dicalcium phosphate - 23 - 28% calcium

67
Q

sources of minerals - phosphorus

A

phosphoric acid - 22 - 32% phosphorus
diammonium phosphate - 20 - 24% phosphorus
dicalcium phosphate - 18 - 22% phosphorus

68
Q

sources of minerals - salt

A

functions - appetite enhancer (mineral mixture), appetite depressor (protien block)
requirement - .24 - .5% of diet, free choice, ruminants have higher requirement
forms - plain, idolized (.007 iodine), trace mineralized

69
Q

chelated minerals

A

improves thier stability and utilization
release it in ionic form at the intestinal wall

70
Q

vitamins used in livestock diets

A

ADEK
riboflavin
niacin, B12

71
Q

types of methods for feedstuff preparation

A

grinding
heat process
chopping
pelleting

72
Q

hammer mill

A

rotating hammers/perforated screen
suited or most all feeds
uniform fine grind
non-uniform coarse grind

73
Q

burr mill

A

cost a little more
two burr plates
uniform grind
grains only

74
Q

roller mill

A

compressing grain between 2 rollers
forms a flake
similiar to coarse grinding or cracking

75
Q

grinding grain

A

improved feed efficiency
greater surface area
increased fiber utilization
fater passage through GI tract - can be good or bad
increased gastric ulcers
reduced palatability
bridging
dustiness
increased cost
subject to wind loss
respitory problems

76
Q

pelleting advantages

A

increased consumption
decreased dust and segregation
mechanized feeding
decreased storage space
improved fiber utilization
partial gelatinization of starch

77
Q

pelleting disadvantages

A

increased cost
quality control needed
fine ground FS used = dustiness
fat additions
gastric ulcers

78
Q

pellet binders

A

help the pellet maintain its shape by holding the ground FS together
1.5 - 5% of the mix
sodium bentonite
liquid molasses
dehydrated alfalfa meal
wheat midds
dried whey
lignin sulfonate

79
Q

rules of thumb for pelleting

A

fat additions - no more than 3% of the diet before pelleting as will make a softer pellet, more than 3% the pellet will fall apart
urea additions - no more than 5% to avoid excess water absorption
steam additions - added before entering pellet chamber as lubrication
moisture of diet before pelleting must be less than 20%

80
Q

heating feed ingredients advantages

A

inc. nutrient availability
inc. palatability
destroy enzyme inhibitors
inactive toxins

81
Q

heating feed ingredients disadvantages

A

reduce palatability
reduce certain vitamins
bind protien - mallard reaction
cost

82
Q

steam flaking

A

long term exposure to steam, then rolled

83
Q

steam rolling

A

short term exposure to steam, then rolled

84
Q

pressure flaking

A

steamed and dried before rolling

85
Q

roasting

A

heated in a roaster - soybeans

86
Q

extruding

A

produces a ribbonlike produce

87
Q

popping

A

expands starch granules - popcorn

88
Q

exploding

A

sealed in container then steamed

89
Q

micronizing

A

exposed to microwaves

90
Q

types of mixers

A

batch mixers - vertical, horizontal, auger wagon
continuous flow mixers

91
Q

batch mixers

A

individual ingredients are ground before they go into mixers

92
Q

vertical

A

cylander inverted cone w/ an auger @ the bottom

93
Q

horizontal

A

u shaped - liquid molasses paddles inside

94
Q

auger wagon

A

mixes liquid but longer

95
Q

continuous flow mixers

A

mixed & ground all together (no roughages)

96
Q

scale sensitivity

A

should be 2% of smallest item weight

97
Q

premix critical ingredients

A

if less than 2% of batch in vertical mixers
if less than 1% of batch in horizontal mixers

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