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AVS 306 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

The % DM that hay should be baled at is _____.

a. 90-95
b. 85-90
c. 80-85
d. 75-80

A

b. 85-90

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2
Q

The % DM for proper corn silage production should be _____.

a. 18-30
b. 32-38
c. 42-58
d. 58-72

A

b. 32-38

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3
Q

As cutting height at harvest of corn silage increases, energy value of the silage _____.

a. increases
b. decreases
c. stays the same

A

a. increases

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4
Q

At what stage of growth should alfalfa be harvested for silage?

a. full-bloom
b. mid-bloom
c. pre-bloom

A

c. pre-bloom

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5
Q

What is the dominant grass used for PNW irrigated pasture?

a. alfalfa
b. smooth bromegrass
c. timothy
d. orchard grass

A

d. orchard grass

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6
Q

Characteristics of forages include the following except (answer all that apply):

a. high digestibility
b. high fiber
c. low density
d. less than 18% Crude Fiber

A

a. high digestibility

d. less than 18% Crude Fiber

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7
Q

What is the rate of application (on a % DM basis) that chemical treatments should be applied to low quality forages to get optimal results?

a. 1-2%
b. 3-5%
c. 6-8%
d. 10-12%

A

b. 3-5%

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8
Q

Which analysis is used to calculate RFV (answer all that apply)?

a. ADF
b. CP
c. NDF
d. NDFD

A

a. ADF

c. NDF

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9
Q

Grasses vs Legumes

Which has higher Crude protein?

A

Legumes

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10
Q

Grasses vs Legumes

Which has higher cell wall content?

A

Grasses

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11
Q

Grasses vs Legumes

Which has higher lignin content in response to maturity?

A

Legumes

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12
Q

Grasses vs Legumes

Which has potential for bloat?

A

Legumes

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13
Q

Grasses vs Legumes

Which has a greater amount of Energy?

A

they both have about the same

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14
Q

List 5 examples of cool season grasses

A 
Orchardgrass
Smooth bromegrass 
Downy bromegrass 
Tall Fescue 
Ryegrass
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15
Q

Explain nutritional characteristics of alfalfa.

A 
Queen of forages
bioavailable 
palatable 
extreme bloat problem 
very nutritious - protein, Ca, Mg
High producing 
legume
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16
Q

High NDF = _____

A

Low Intake

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17
Q

High ADF = _____

A

Low digestibility

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18
Q

High NDF and ADF = _____

A

High maturity

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19
Q

More stems = _____

A

More ADF

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20
Q

Grasses vs Legumes

Which has minerals (Ca & Mg)?

A

Legumes

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21
Q

List characteristics of Orchardgrass

A

Shade tolerant
Extremely productive
Suited for pasture and hay crop

22
Q

List characteristics of Smooth Bromegrass

A

Noted for high protein content
NOT noted for regrowth
Suited for pasture and hay crop

23
Q

List characteristics of Downy Bromegrass

A

Tolerant to drought and grazing

Negatives - not productive, fast maturing, fire prone

24
Q

List characteristics of Tall Fescue

A

Tolerant of poor conditions - drought, fertility, overgrazing
Negatives - unproductive in summer, fescue toxiscosis

25
Q

List characteristics of Birdsfoot Trefoil

A

Long lived perennial
Difficult to establish
Above average in production and nutrition

26
Q

List characteristics of Red clover

A

Higher yield but lower protein than Alfalfa
Easy to establish
High risk for bloat

27
Q

Explain Ammoniation in Detail

A 
Increase CP 
Increase digestibility
Increase intake  
Changes from a liquid to a gas and penetrates the forage
Takes several weeks
28
Q

List 3 examples of chemical treatment of forages

A

NaOH
Calcium Oxide
Ammoniation

29
Q

Explain sources of losses associated with ensiling.

A 
Losses depend on management 
harvesting and handling in the field 
left in field for to long
surface and perimeter spoilage 
seepage or runoff
30
Q

Explain stage 1 of silage fermentation

A

Cell respiration, Production of CO2, heat and water
60 degrees F
pH - 6.0-6.5
Aerobic activity

31
Q

Explain stage 2 of silage fermentation

A

Production of Acetic Acid, Lactic Acid, and Ethanol
95 degrees F
pH - 5.0
Anaerobic Activity

32
Q

Explain stage 3 & 4 of silage fermentation

A

Lactic Acid Formation
84 degrees F
pH - 4.0
Anaerobic activity

33
Q

Explain stage 5 of silage fermentation

A

Material Storage

Anaerobic activity

34
Q

Explain stage 6 of silage fermentation

A 
Aerobic Decomposition on Re-exposure to Oxygen 
115 degrees F
pH - 7.0
Mold & yeast activity 
Aerobic Activity
35
Q

Explain the effect if lignin on the energy value of forage and its association with plant maturity.

A

Lignin decreases the energy value of forage

Lignin increases with maturity

36
Q

Why does the protein value decrease is hay is harvested too wet? What analysis can you look at on a forage report to determine this?

A

mold production
heat that denatures the protein
look at DM content

37
Q

Explain what is meant by a representative sample.

A

sample of hay taken from at least 20 bales from a plot per cutting, and is meant to represent the average of all your hay

38
Q

How do you go about making sure you get a representative sample of hay?

A

probe method, push the core into the center of the bale 14-24 inches.

39
Q

How do you go about making sure you get a representative sample of silage?

A

bagged - cut open 5-6 slits along the bag and take about 1.5lbs to sample.

40
Q

What are the main goals of low quality forage treatments (how will it increase the feed value)?

A

make nutrients more accessible to rumen microbes

increase energy intake

41
Q

Explain how physical treatment achieve the goal of low quality forage treatment.

A

increasing the surface area

42
Q

Explain how chemical treatment achieve the goal of low quality forage treatment.

A

break linkages between lignin and hemicellulose

43
Q

List the characteristics of grain

A

high in starch
high digestibility
low in protein
deficient in Ca and some vitamins

44
Q

List 5 grains

A 
Corn
Barley
Wheat 
Oats
Sorghum
45
Q

Why is wheat not common in livestock diets?

A

wheat is human food, do NOT want to create competition

46
Q

Do you have to sample grains or forages every season?

A

Forages

47
Q

Define the relationships among dietary NDF, rumen pH, and DMI

A

increase dietary NDF = decreased intake (DMI)
Rumen pH goes up and down with the amount and type of intake
increase NDF = increased saliva production = increased pH

48
Q

List 3 methods of physical treatments of forages

A

Pelleting
Chopping
Grinding

49
Q

What are the objectives of making “hay”?

A

harvest the crop at or near its optimum nutrient content = optimum yield
minimize losses = more money

50
Q

Explain various sources of losses associated with haymaking.

A 
drying losses
mechanical losses
heat damage 
storage losses 
maturity

AVS 306 (9 decks)

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