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Applied Animal Nutrition > Block 1 RUSVM > Flashcards

Block 1 RUSVM Flashcards

1
Q

Carbohydrates consist of what molecules?

A

Carbon, hydrogen and oxygen

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2
Q

3 examples of monosaccharides

A

Glucose, fructose, galactose

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3
Q

What % of dry matter are carbohydrates in plant based foods

A

75%

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4
Q

Carbohydrates are the 2nd most available energy source. T or F

A

F. They are the most available

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5
Q

Proteins are bio/macromolecules consisting of what kind of AA

A

1 or more long chain AA

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6
Q

AA are needed in the diet to produce what?

A

Proteins

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7
Q

Aa to glucose is referred to as what?

A

Gluconeogenesis

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8
Q

What are some (6) functional diversities of protein?

A

A. Cell membrane structure and transport
B. Enzymes
C. Hormones
D. Catalyzing metabolic reactions
E. DNA replication
F. Structure to cells, organs

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9
Q

Tissue proteins need continuous replacement due to what?

A

Metabolic turnover

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10
Q

What is the biological value of dietary protein? How is it measured?

A

The ability of a specific dietary protein to supply AA in the relative amount required for protein synthesis.

Measured by Nitrogen balance
Influenced by essential AA content of the protein in question

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11
Q

Crude protein is an estimate of ____ that is based on an average _____ content of protein.

A

Protein, nitrogen 16%

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12
Q

Crude protein is not accurate because it can have non-protein nitrogen feedstuff like:

A

Ammonia, urea, nitrate

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13
Q

Melamine is a molecule with 66% nitrogen. Melanin can be added to feedstuff to increase crude protein analysis making food more expensive but it is what to animals?

A

Toxic!

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14
Q

There are 20 protgenic Amino Acids and 10 essential AA. What are the 10 essential AA?

A

PVT TIM HALL
phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Leucine
Lysine

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15
Q

Taurine is a non-proteinogenic AA that is only present in animals as a free AA. What organs is it important for?

A

Brain, heart, GI

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16
Q

Organic vitamin compounds are required in small amounts for normal metabolism. Many are destroyed by what? (4)

A

Oxidation, heat, light, or certain meds

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17
Q

Why is it essential to obtain vitamins from the diet?

A

Most vitamins cannot be synthesized by animal cells.

Exceptions are niacin and vit D

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18
Q

Vitamin A comes from what?

A

Food from Animals. Plants do not have vit A

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19
Q

Vitamin A
Function:
Deficiency:
Excess:

A

Function: vision, maintenance of mucosal surfaces
Deficiency: poor growth, inc risk of disease, infertility, right blindness
Excess: liver fibrosis, bone and eye abnormalities, hair loss, neurological signs

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20
Q

Vitamin D
Is limited in feedstuff, but abundant in fish. Most animals can synthesize vit D3 with exposure to what?

A

Sunlight!

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21
Q

Vitamin D
Function:
Deficiency:
Excess:

A

Function: absorption and metabolism of Ca and K
Deficiency: rickets in young or osteomalacia in adults
Excess: kidney damage, hypercalcemia, hypermineralization, diarrhea, polyuria, hypertension, vomiting

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22
Q

Vitamin E (tocopherol)
Function
Deficiency
Excess

A
  1. Widely distributed in feedstuffs (especially vegetable oils)
  2. Functions​:
    a. Antioxidant​ (against oxidation or polyunsaturated fatty acids in cell membranes)
    i. Oxidation → wear and tear on body (aging)
  3. Deficiency​: Anemia, ​impaired reproduction​, hepatic damage,
    muscular degeneration (​white muscle disease​)
  4. Excess​: Vit E becomes a free radical species and is toxic
    a. Excess oxidation → hepatic damage
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23
Q

Vitamin K
Function
Deficiency
Excess

A
  1. Mammals can’t synthesize (plants, algae, bacteria can) a. Alfalfa is a good source
  2. Function​: Coenzyme of procoagulation factors (II, VII, IX, X)
  3. Deficiency: ​hemorrhagic disease
    a. Impaired fat absorption
    b. Low reserves in neonates
    c. Spoiled clover→ coumarin→ converted to dicumerol→
    inhibits recycling of vit K→ hemorrhage
  4. Excess:​ erythrocyte instability, hemolysis, potentially fatal anemia
    (Vit K is an oxidant)
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24
Q

Vitamin B1 (thiamine)
Function
Deficiency

A
  1. Abundant in legumes, nuts whole grains, yeast and animal products
  2. Functions​: coenzyme for reactions (transfer of aldehyde unit)
  3. Deficiency​: Neurologic problems, beriberi
    a. Cats: raw seafood contains thiaminase
    b. Young ruminants: cerebrocortical necrosis (star-gazing)
    i. Change in pH causes rumen production insufficiency (tx w/ thiamine inj)
    c. Horses: Bracken fern contains thiaminase
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25
Q

Vitamin B12 (cobalamin)
Is found where?
Function
Deficiency

A
  1. Synthesized excessively by microorganisms
    a. Vitamin not required by ruminants if Cobalt is sufficient
    b. Absent in plants (vegetarians require supplements)

c. Present in animal tissues
2. Absorption requires intrinsic factors
3. Functions:
a. Detoxify homocysteine
b. Maintain intracellular stores of methionine
c. Regenerate folate
d. Synthesis of purine, pyrimidine and nucleic acid
e. Synthesis of succinyl-CoA​ (important for inclusion into
krebs cycle and glucose production in ruminants)
4. Deficiency:
a. Non-ruminants: fed plant source diet with inadequate cobalt intake → impairs methionine synthesis → impaired DNA synthesis → impaires formation of erythrocytes
i. May see neurologic signs

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26
Q

Vitamin B9 (folate)
Found
Function
Deficiency

A
  1. Synthesized by plants and microbes
  2. Distributed in plants and animal products
  3. Function​: contains one-carbon units → contributes to purine rings
    → essential for DNA synthesis
  4. Deficiency​:
    a. Seen in pregnant and lactating animals
    b. Seen in B12 deficient animals
    i. B12 converts B9 to its active form
    c. Megaloblastic anemia, neural tube defects, poor growth,
    reduced egg hatchability
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27
Q

What is a lipid?

A

i. Hydrocarbon compounds soluble in organic solvents (generally not water soluble)
ii. Highly reduced (high proportion of hydrogen atoms)
iii. Highly palatable

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28
Q

What are some functions of lipids? (5)

A
  1. Energy storage
    a. Insulation and thermoregulation
  2. Structural components of cell membranes
  3. Signaling molecules
    a. Inflammatory cascade
    b. Insulin resistance
  4. Act as carrier of nutrients
  5. A source of essential fatty acids
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29
Q

Fats contain how much more energy of carbohydrates per gram?

A

Contain 2.25x the energy of carbohydrates per gram
1. 1gcarbs=4kcal
2. 1gfat=9kcal

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30
Q

Fats are what?

A

esters of fatty acids and glycerol

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31
Q

What is a fatty acid?

A

carboxylic acids with long, unbranched aliphatic tails

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32
Q

What is a saturated FA?

A

Saturated (single bonds with H+)
i. Short-chain fatty acids
ii. Medium-chain fatty acids
iii. Long-chain fatty acids

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33
Q

What is an unsaturated FA?
ans?
Cis?
Conjugated?
Monounsaturated?
Polyunsaturated?

A

Unsaturated (double bods)

Trans: sequential H are facing opposite sides of the
bond
Molecule is a straight line → compact fats
(firmer)

Cis: adjacent H to the bond face the same way
Causes bending of the molecule → occupy more space → less dense (oily/soft)

Conjugated: 2 double bonds with one Carbon between them

Monounsaturated: single double bond

Polyunsaturated: multiple double bonds

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34
Q

Structure of FA is?

A

a. Carbons are counted from the carboxylic acid on the end
(delta)
i. Side that’s attached to glycerol backbone (where
biochemical reactions happen)
ii. Omega carbon is opposite of the carboxylic acid

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35
Q

How are triglycerides formed?

A
  1. Formed by combining glycerol with 3 fatty acid molecules
  2. Mostly 16-20 carbon atoms
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36
Q

Short chain fatty acids are made up on how many carbons? Are they water soluble? Where are they found?

A
  1. 2-5 carbon atoms
  2. water soluble
  3. Found in rumen & blood of ruminants
  4. Crucial for ruminant nutrition
  5. Butyrate = important for colonic health
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37
Q

Medium chain fatty acids are made up on how many carbons? Are they water soluble? Where are they found?

A
  1. 6-12 carbon atoms
  2. Water solubility varies
  3. Solubility → absorbed from SI into portal vein
  4. Common in plants
  5. Make up about 10-20% of fatty acid in milk of domestic animals
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38
Q

Long chain fatty acids are made up on how many carbons? Are they water soluble? Where are they found?

A
  1. > 12 carbon atoms
  2. Insoluble in water
  3. Palmitic acid​ is the most common LCFA in plants and animals
    a. Most common monounsaturated is oleic
    b. Most common polyunsaturated
    c. Activates JNK
    d. Insulin resistance (inhibits insulin gene transcription)
    e. Mediates obesity-induced inflammation
  4. PUFAs prone to oxidation during storage and processing
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39
Q

What are essential fatty acids?

A

Not synthesized by mammals, but required for metabolism (mammals lack
desaturase enzyme effect beyond C9)

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40
Q

What are important % of water loss? (3).

A

Loss of water:
i. 5% → loss of appetite, restlessness
ii. 7% → metabolic disorders
iii. 15-20% → death

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41
Q

What are functions of water loss?

A

Functions:
i. Body temperature regulation
ii. Solvent (for nutrients and metabolites)
iii. Ionizing power (biochemical reactions)
iv. Transport of nutrients and waste products
v. Lubricant
vi. Cushioning of organs, fetuses, etc

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42
Q

What is gross energy? (GE)

A

Total energy of given mass of feed determined as its heat of combustion
(bomb calorimetry)

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43
Q

What is Digestible Energy (DE)?

A

Digestible Energy (DE) → for digestion
i. GE - fecal energy

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44
Q

What is Metabolizable Energy (ME)?

A

Metabolizable Energy (ME) → for metabolic processes
i. DE - urinary energy - methane energy
1. Roughly— ruminants ME=0.82DE, nonruminants ME=0.95DE

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45
Q

What is Net Energy (NE)?

A

Net Energy (NE) → available for maintenance in the body i. ME - heat increment
ii. Way less than the gross energy
iii. Net energy is used first to meet the animal’s maintenance energy
requirement

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46
Q

What is Retained Energy (RE)?

A

Retained Energy (RE)
i. Any surplus deposited in body tissues (growth) or products (milk, eggs, etc.)

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47
Q

What are the 4 types of Dry matter and that do they consist of?

A

Dry matter i. Ash
1. Minerals ii. Ether extract
1. Dietary Fats
2. Fat soluble vitamins
iii. Crude Protein
1. Analysis of Nitrogen by Kjeldahl N analysis
2. 16% Nitrogen measured allows for educated guess of protein
amount (crude)
3. Proteins and AA
iv. Nitrogen Free Extract (NFE)
1. Difference that is left that isn’t Nitrogen
2. Sugars, starch, glycogens
3. Determines crude fibers

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48
Q

What are 3 neutral detergent factors and how are they extracted?

A

Extraction with boiling ​neutral detergent
1. Cell content
2. Cell wall
a. Neutral detergent factor​ (NDF)
i. Hemicellulose (most digestible)
ii. Cellulose (intermediate digestibility)
iii. Lignin (least digestible)

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49
Q

What does it mean to extract with acid detergent and what are 2 factors?

A

Extraction with ​acid detergent​ (separates out the hemicellulose) 1. Hemicellulose
2. Acid detergent Factor ​(ADF) a. Cellulose
b. Lignin

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50
Q

In proximate (Weende) analysis, dietary fats will be found in which component?

A

Ether extract

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51
Q

What component of food is in the ash?

A

Minerals

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52
Q

What component of food is in the ether extract?

A

Dietary fats

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53
Q

Why do we call the Proximate Analysis of protein “crude protein”?

A

It is an estimate

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54
Q

Differentiate the different types of Nutrients:
Vitamins C which is also called ?

A

Vitamin C (Ascorbic acid)

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55
Q

Can all animals synthesize Ascorbic Acid? who cant? what result?

A

Guinea pigs cannot synthesize ascorbic acid (dependent on Vit C
in diet)

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56
Q

what does a vitamin c deficiency lead to?

A

Vit C deficiency → scurvy (SQ hemorrhage)

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57
Q

what process is vitamin c important to?

A

Important in Collagen synthesis

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58
Q

Differentiate the different types of Nutrients: What is vitamin B2 also called?

A

Vitamin B2 (Riboflavin)

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59
Q

Vitamin B2 (Riboflavin)
Cofactors in….

A

Cofactors in oxidoreductase enzymes

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60
Q

Vitamin B2 (Riboflavin) Important in synthesis of….

A

Important in synthesis of cholesterol, steroids, Vit D

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61
Q

Vitamin B2 (Riboflavin)
Deficiency →

A

Deficiency → inappetance, lesions of mouth, dermatitis,
photophobia, curled toe paralysis in chicks

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62
Q

Vitamin B2 (Riboflavin)
can this be quickly depleted? why?

A

Takes a long time to deplete this vitamin ( tightly bound to
proteins, turnover rate is low)

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63
Q

Differentiate the different types of Nutrients:Vitamin B3 also called…

A

Vitamin B3 (Niacin)

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64
Q

Vitamin B3 (Niacin)
Tryptophan can be converted to…
what result?

A

Tryptophan can be converted to nicotinate but efficiency is low

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65
Q

Vitamin B3 (Niacin)
component of what and what?

A

Component of NAD and NADP

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66
Q

Vitamin B3 (Niacin)
Deficiency →
what result in pigs?

A

Deficiency → “pellagra” : dermatitis, diarrhea, dementia, death (4
D’s)
Pigs: dermatitis, enteritis (vomiting and diarrhea), anorexia

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67
Q

Differentiate the different types of Nutrients:Vitamin B5 also called?

A

Vitamin B5 (Pantothenic acid)

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68
Q

Vitamin B5 (Pantothenic acid)
Component of ?

A

Component of Coenzyme A

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69
Q

Differentiate the different types of Nutrients: Vitamin B5 (Pantothenic acid) Acylcarrier protein in….

A

Acylcarrier protein in fatty acid synthesis

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70
Q

Vitamin B5 (Pantothenic acid)
Metabolism of…

A

Metabolism of nucleic acids and amino acids

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71
Q

Vitamin B5 (Pantothenic acid)
Deficiency in pigs and poultry →

A

Deficiency in pigs and poultry → poor growth, dermatitis and
altered gait (goose stepping incoordination)

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72
Q

Differentiate the different types of Nutrients:Vitamin B6 also called…

A

Vitamin B6 (Pyridoxine)

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73
Q

Vitamin B6 (Pyridoxine)
Coenzyme in…

A

Coenzyme in amino acid metabolism

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74
Q

Vitamin B6 (Pyridoxine)
Deficiency →

A

Deficiency → hyperammonemia → neurologic signs

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75
Q

Differentiate the different types of Nutrients: vitamin Biotin
what body part is it found?

A

Feet, claws, hooves

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76
Q

Biotin
Coenzyme of

A

Coenzyme of 4 ATP-dependent carboxylases

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77
Q

Biotin
is deficientcy common? what result?

A

Deficiency is rare but → hoof lesions, dry scaly skin, imparied
growth

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78
Q

Differentiate the different types of Nutrients:
Vitamins
Quasi-vitamins
what are hey required for?
are they considered vitamins?

A

Required for nutrition but not regarded as vitamins

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79
Q

Quasi-vitamins
what are some examples?
who are they supplimented for?

A

Ex) choline, carnitine, myo-inositol
a. Supplement in dairy animals

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80
Q

Differentiate the different types of Nutrients:
a. Vitamins

Name 7

A

i. Vitamin C (Ascorbic acid)
ii. Vitamin B2 (Riboflavin)
iii. Vitamin B3 (Niacin)
iv. Vitamin B5 (Pantothenic acid)
v. Vitamin B6 (Pyridoxine)
vi. Biotin
vii. Quasi-vitamins

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81
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
define:

A

Minerals: inorganic elements present in food

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82
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
do they synthesize or degrade?

A

Neither synthesized or degrades by animals or microbes

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83
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
what do most minerals form?

A

Most minerals form complexes with proteins to exert their effects

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84
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
can Minerals ever affect anything? if so what? what result?

A

Some minerals affect absorption and function of other minerals
a. Some can regulate gene expression

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85
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
what are the 2 general functions, examples?

A

General functions of minerals
a. Major structural components: teeth, bones
b. Electrolytes essential for electric charges (muscle function)

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86
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
Major minerals are also called ?
why?
examples?

A

Major minerals (macrominerals): required in large amounts
a. Calcium, phosphorus, sodium, chlorine, potassium, sulfur,
magnesium

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87
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
Minor/trace minerals are called what?
why?
examples?

A

Minor/trace minerals (microminerals): required in trace amounts
a. Iron, copper, cobalt, manganese, zinc, iodine, selenium,
molybdenum, chromium, fluorine, others

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88
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
what are some essential but potentially toxic minerals? (4)

A

Essential but potentially toxic minerals: Fluorine, selenium
molybdenum, copper

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89
Q

Differentiate the different types of Nutrients:
Minerals (Ash)
what are some always toxic minerals? (3)

A

Always toxic minerals: lead, mercury, cadmium

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90
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
name one:

A

Macrominerals
1. Calcium (Ca)

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91
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
a. Functions: Name 6

A

i. Skeletal tissues
ii. Conductive of nerve impulses
iii. Skeletal and cardiac muscle
iv. Immune cells (WBC) require Ca+
v. Blood clotting
vi. Component of milk:

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92
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
a. Functions:
i. Skeletal tissues
how much? what percent?

A

tissues (99% of Ca+ in bones)

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93
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
a. Functions:
i. Skeletal tissues(99% of Ca+ in bones)
1. Other 1%: ?

A
  1. Other 1%:
    a. Cell organelles (0.9%)
    b. ECF/plasma (0.1%)
    i. Protein bound Ca
    ii. Ionized Ca
94
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
a. Functions:
iv. Immune cells (WBC) require Ca+
deficiency leads to?

A

iv. Immune cells (WBC) require Ca+
1. Deficiency can cause immune dysfunction

95
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
a. Functions:
vi. Component of milk:
what is important about this?

A

vi. Component of milk: strong drive to push Ca+ into
milk

96
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
b. Calcium homeostasis:
i. Decrease in blood calcium →

A

i. Decrease in blood calcium → release of
parathyroid hormone

97
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
b. Calcium homeostasis:
i. Decrease in blood calcium → release of
parathyroid hormone
what 3 results?

A
  1. Increased intestinal absorption
  2. Decreased renal loss
  3. Mobilization from bone
98
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
b. Calcium homeostasis:
Too much Ca+ →

A

Too much Ca+ → Calcitonin release

99
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
b. Calcium homeostasis:
Too little Ca+ →

A

Too little Ca+ → PTH release

100
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
b. Calcium homeostasis:
Ratio Ca:P is important
what is the ratio?
what is the ratio in laying hens?
what if there is excess P?

A

Ratio Ca:P is important
1. Usually 1:1 to 2:1
a. Laying hens have 13:1

  1. Excess P reduces intestinal absorption of P
101
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
c. Deficiency: what 2 results?

A

c. Deficiency:
i. Rickets in young, osteomalacia in adults
ii. Milk fever (hypocalcemia/parturient paralysis)
1. Muscle weakness
2. Tetany in dogs

102
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
1. Calcium (Ca)
d. Excess: what 2 results?

A

d. Excess:
i. Can interfere with other minerals (zinc)
ii. Hyperparathyroidism or cancer can cause
hypercalcemia (see calcium mineralization)

103
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
greatest risk for what?
how do you handle it?

A

a. Greatest risk for environmental contamination
i. Farms need to balance P and N input and output

104
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
3. b. Functions: name 4

A

b. Functions:
i. 80% in bones and teeth
ii. Essential for ATP
iii. Acid-base buffering (pH)
iv. Nucleic acids, phosphoproteins, phospholipids

105
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
c. Homeostasis: name 3 facts

A

c. Homeostasis:
i. Absorption is passive and proportional to dietary
amount
ii. Vit D enhances Phosphorus absorption
iii. Salivary recycling: regulates body pH

106
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
d. Plants: do all parts of a plant have P? how much?

A

d. Plants (except seeds) generally have low P

107
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
e. Deficiency →
what 3 results?

A

e. Deficiency → unthriftiness, infertility
i. Deficiency of energy and other nutrients
ii. Pica
iii. Exacerbated by high Ca in diet

108
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
2. Phosphorous (P)
f. Excess: ?
what 2 results?

A

f. Excess: environmental contamination in case of dairy cows
i. Increased bone resorption, hypocalcemia
ii. Decreased magnesium absorption

109
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
3. Sodium (Na)
a. Functions: name 4

A

a. Functions:
i. Regulation of osmotic pressure, blood pressure
ii. Na-K-ATPase (transport across cell membranes
iii. pH balance (Na/H exchange
iv. Action potentials

110
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
3. Sodium (Na)
b. Deficiency →

A

b. Deficiency → intense cravings for salt; pica, hypotension

111
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
3. Sodium (Na)
c. Excess:

A

c. Excess: dehydration, deficiency in water, hypertension

112
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
4. Chloride (Cl)
a. Functions: name 4

A

i. Principal anion of extracellular fluid; gastric
secretions

ii. Acid-base balance
iii. Maintaining hydration
iv. Activation of pancreatic amylase

113
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
4. Chloride (Cl)
b. Deficiency ?

A

b. Deficiency is unlikely

114
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
4. Chloride (Cl)
c. Excess →

A

c. Excess → dehydration, water deficiency

115
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
5. Potassium (K)
a. Functions:

A

a. Functions: Principle cation of extracellular fluid

116
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
5. Potassium (K)
b. Deficiency ?

A

b. Deficiency is unlikely

117
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
5. Potassium (K)
c. Excess: ?
what result?

A

c. Excess: K plays a role in Ca metabolism
i. K build up in manure → manure used as fertilizer
→ Excessive K intake → effect Ca metabolism

118
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
6. Magnesium (Mg)
a. Functions:

A

a. Functions: interacts with ATP, DNA, RNA

119
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
6. Magnesium (Mg)
b. Deficiency →

A

b. Deficiency → neurologic signs, neuromuscular irritability,
tetany seizures
i. Grass tetany in ruminants

120
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
6. Magnesium (Mg)
c. Excess ?

A

c. Excess is rare

121
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
7. Sulfur (S)
what does it contain?
is it important?
why?

A

a. Sulfur-containing amino acids essential
i. Regulates di-sulfate bonds of cysteine,
homocysteine, methionine, taurine

122
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
7. Sulfur (S)
b. Dietary S important in ruminants for ….

A

b. Dietary S important in ruminants for AA synthesis

123
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
7. Sulfur (S)
c. Deficiency →

A

c. Deficiency → “break in wool” in sheep (dec. wool quality)

124
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
7. Sulfur (S)
d. Excess is

A

d. Excess is rare since animals can tolerate high S-content in
water and feed
i. High rumen sulfur → kill rumen microbes →
thiamine deficiency → polioencephalomalacia

125
Q

Differentiate the different types of Nutrients:
ii. Macrominerals
name 7

A
  1. Calcium (Ca)
  2. Phosphorous (P)
  3. Sodium (Na)
  4. Chloride (Cl)
  5. Potassium (K)
  6. Magnesium (Mg)
  7. Sulfur (S)
126
Q

Differentiate the different types of Nutrients:
iii. Microminerals
name 9

A

Iron (Fe)
Zinc (Zn)
Copper (Cu)
Manganese (Mn)
Cobalt (Co)
Molybdenum (Mo)
Selenium (Se)
Iodine
Toxic metals

127
Q

Differentiate the different types of Nutrients:
iii. Microminerals
1. Iron (Fe)
a. Essential for

A

a. Essential for erythropoiesis

128
Q

Differentiate the different types of Nutrients:
iii. Microminerals
1. Iron (Fe)
b. Required by

A

b. Required by several enzymes

129
Q

Differentiate the different types of Nutrients:
iii. Microminerals
1. Iron (Fe)
c. Deficiency →

A

c. Deficiency → seen in baby animals (milk is low in Fe)
i. Piglets are born iron deficient (require iron
injections)

130
Q

Differentiate the different types of Nutrients:
iii. Microminerals
1. Iron (Fe)
d. Excess is
what result (3)

A

d. Excess is seen in storage of food
i. Results in Cu, Zn, and P deficiencies
ii. Liver damage
iii. Cardiomyopathy

131
Q

Differentiate the different types of Nutrients:
iii. Microminerals
2. Zinc (Zn)
a. Deficiency →

A

a. Deficiency → dermatitis and delayed wound healing

132
Q

Differentiate the different types of Nutrients:
iii. Microminerals
2. Zinc (Zn)
b. Excess

A

b. Excess is rare

133
Q

Differentiate the different types of Nutrients:
iii. Microminerals
3. Copper (Cu)
a. Deficiency →

A

a. Deficiency → break in wool, anemia, skin and pigment
abnormalities

134
Q

Differentiate the different types of Nutrients:
iii. Microminerals
3. Copper (Cu)
b. Excess →

A

b. Excess → sheep most sensitive
i. Sheep eat chicken food/bedding → copper excess
from chicken droppings → liver failure
ii. hepatocellular injury → death

135
Q

Differentiate the different types of Nutrients:
iii. Microminerals
4. Manganese (Mn)
a. Present in

A

a. Present in many feeds but deficient in corn

136
Q

Differentiate the different types of Nutrients:
iii. Microminerals
4. Manganese (Mn)
deficiencies? excesses?

A

b. Don’t really see deficiency or excess

137
Q

Differentiate the different types of Nutrients:
iii. Microminerals
5. Cobalt (Co)
a. Deficiency →

A

a. Deficiency → as for vitamin B12

138
Q

Differentiate the different types of Nutrients:
iii. Microminerals
5. Cobalt (Co)
b. Excess →

A

b. Excess → goiter (Co interferes with uptake of Iodine)

139
Q

Differentiate the different types of Nutrients:
iii. Microminerals
6. Molybdenum (Mo)
a. Excess →

A

a. Excess → interferes with absorption of copper
i. Mo excess manifest as Cu deficiency

140
Q

Differentiate the different types of Nutrients:
iii. Microminerals
7. Selenium (Se)
a. Cofactor of

A

a. Cofactor of glutathione peroxidase (controls oxidative
damage)

141
Q

Differentiate the different types of Nutrients:
iii. Microminerals
7. Selenium (Se)
b. Essential but…

A

b. Essential but potentially toxic

142
Q

Differentiate the different types of Nutrients:
iii. Microminerals
7. Selenium (Se)
what does it work with, what result?

A

c. Vit E and selenium work together (compensate for each
other)

143
Q

Differentiate the different types of Nutrients:
iii. Microminerals
7. Selenium (Se)
d. Deficiency →

A

d. Deficiency → immune dysfunction → retained placenta
i. White muscle disease with young animals (lambs,
horses, calves)

144
Q

Differentiate the different types of Nutrients:
iii. Microminerals
7. Selenium (Se)
e. Excess →

A

e. Excess → neurologic dysfunction, liver cirrhosis
i. Alkali disease
ii. Blind staggers

145
Q

Differentiate the different types of Nutrients:
iii. Microminerals
8. Iodine
a. Critical for

A

a. Critical for synthesis of thyroid hormones

146
Q

Differentiate the different types of Nutrients:
iii. Microminerals
8. Iodine
b. Radioactive iodine can

A

b. Radioactive iodine can reduce hypothyroid

147
Q

Differentiate the different types of Nutrients:
iii. Microminerals
8. Iodine
c. Deficiency →

A

c. Deficiency → hypothyroidism (young lambs)
i. Goiter

148
Q

Differentiate the different types of Nutrients:
iii. Microminerals
8. Iodine
d. Excess →

A

d. Excess → hypothyroidism and goiter

149
Q

Differentiate the different types of Nutrients:
iii. Microminerals
9. Toxic metals
examples? (5)
How do they present?

A
  1. Toxic metals
    a. Aluminum, arsenic, cadmium, lead, mercury
    b. Present in trace amounts
150
Q

Differentiate the different types of Nutrients: (2)

A

a. Vitamins
b. Minerals (Ash)

151
Q

Differentiate the different types of Nutrients:
what 2 types of minerals?

A

Macrominerals
Microminerals

152
Q
  1. Classify different types of Feedstuffs: (6)
A

a. Roughages, pastures, silages, haylages, etc.
b. Energy feeds
c. Protein Supplements
d. Vitamin supplements
e. Mineral supplements
f. Non-nutritive additives

153
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
Name 5

A

i. Forages (Roughage)
ii. Herbage
iii. Grasses and legumes
iv. Hay and Straw
v. Silage

154
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
i. Forages (Roughage)
what is it?
examples?
how is it digested?
which animals use it?
availability?

A

i. Forages (Roughage)
1. Plants utilized in the feeding of livestock
2. Native grasses, improved pastures, preserved forage
a. Silage, hay, green crop
3. Require microbial digestion in GI tract

  1. Ruminants, horses, and rabbits perform better on roughage than
    swine or poultry
  2. Roughages are low in readily available carbohydrates compared
    to cereals
155
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
ii. Herbage
what are the 4 types?

A
  1. Grasses
  2. Legumes
  3. Forbs
  4. Browse
156
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
ii. Herbage
1. Grasses
another name?
examples?

A
  1. Grasses (Gramineae)
    a. Cool season→ timothy
    b. Warm season→ bermuda, switchgrass
157
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
ii. Herbage
2. Legumes
another name
what unique feature?
examples?

A
  1. Legumes (Leguminosae/Fabaceae)
    a. Have the ability to “fix: nitrogen (incorporate nitrogen from
    atmosphere)
    b. ex) alfalfa, clovers
158
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
3. Forbs→
examples?

A
  1. Forbs→ broadleaf, non-woody plants
159
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
4. Browse→
examples

A
  1. Browse→ woody plants (esp. browsers)
160
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
iii. Grasses and legumes
where?

A

iii. Grasses and legumes
1. Often mixed in pastures
2. Many advantages (more expensive and complicated to manage)

161
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
iv. Hay and Straw
what is it, how are they different?

A
  1. Hay is a dried field crop
  2. Straw and Hay start life as a field crop (straw is a by-product of
    grain or seed production)
  3. Hay is cut before the plant goes to seed (b/c plant pumps nutrients
    into seed/grain) → hay has more nutrients than straw
162
Q

Classify different types of Feedstuffs:
a. Roughages, pastures, silages, haylages, etc.
v. Silage
what is it?
what does it produce? how?
example

A

v. Silage
1. Method of preservation without drying first
2. Partial fermentation in anaerobic conditions produces acid
3. “Haylage” is a silage produce made from forage grasses or
legumes
4. **Corn silage = **most common in animal nutrition

163
Q

Classify different types of Feedstuff
b. Energy feeds:
name 2

A

i. Cereals and grains
ii. Fats and oils

164
Q

Classify different types of Feedstuff
b. Energy feeds:
ii. Fats and oils
where do they come from?
what purpose?
can they be fed to ? how? what conditions?

A

ii. Fats and oils
1. By products from animal slaughter
2. Intended to add energy
3. Vegetable oils and fats
4. Animal fat may be fed to ruminants provided no proteins are
included

165
Q

Classify different types of Feedstuff
c. Protein Supplements
what are they?
examples?
what do they contain?

A

i. Oilseed meals
1. Soy (most important), peanuts, sunflowers, cotton seed (may
constrain gossypol), flax
2. High crude protein (40%)

166
Q
  1. Plant structure/ measuring components
    How does a young plant present?
A

a. Young plants: single outer layer

167
Q
  1. Plant structure/ measuring components
    how does a mature plant present?
    what result?
A

b. Mature plant: second layer is laid down inside of the cell (secondary cell wall)
i. Gives it more strength
ii. Reduces palatability and digestibility
iii. More mature = more lignin
iv. Monogastrics have a limited ability to digest plant cell wall compounds
v. Forage eaters depend on microbial populations in their digestive tracts to
ferment the cell wall into usable nutrients
(see graph pg 7)

168
Q
  1. Plant structure/ measuring components
    c. Dry matter intake
    i. As NDF% increases →
A

i. As NDF% increases → animals consume less

169
Q
  1. Plant structure/ measuring components
    c. Dry matter intake
    Can DMI be estimated?
A

ii. DMI can be estimated: 120 / %NDF = DMI
1. ex) NDF%= 40…. 120/40 = DMI 3% of BW

170
Q
  1. Plant structure/ measuring components
    d.
    Relative feed value (RFV)
    what is it and how do you calculate it?
A

d. Relative feed value (RFV)
i. Combines estimated feed intake and estimated digestibility of dry matter
(DDM)
ii. RFV = (%DDM x %DMI) / 1.29
iii. The estimate intake of DDM relative to a forage that contains 1.29 % of
body weight as DDM

171
Q
  1. Plant structure/ measuring components
    e. Relative feed quality (RFQ)
    what is it?
A

e. Relative feed quality (RFQ)
i. A new slightly more complicated measure, of value in
measuring forage for quality dairy production

172
Q
  1. Plant structure/ measuring components
    f. Physically effective NDF (neutral detergent factor)
    What is it and how do you measure it?
A

f. Physically effective NDF (neutral detergent factor)
i. Related to physical properties of NDF that stimulate
chewing and establish digesta mat (stimulates
rumination)
ii. Animal response = chewing activity
iii. Prevents the rumen from becoming too acidic (ideally
pH 6.2)

1. ↑ peNDF = ↑pH

173
Q
  1. Plant structure/ measuring components
    g. Methods for measuring physical fiber (particle size)
    what are the 2 processes
A

g. Methods for measuring physical fiber (particle size)
i. Penn state particle separator (on farm evaluation)
1. Series of screens (coarse → fine) shake → to trap material
according to size
2. Evaluate how much material is physically effective fiber
ii. Dry sieving Ro-Tap (laboratory procedure)

174
Q
  1. Identify and know the major characteristics of the different types of high-energy
    feedstuffs: cereals and cereal byproducts.
    what and how much feeds animals vs. humans?
A

a. 1⁄3 of cereal is used to feed animals
i. wheat : mostly human food
ii. **Maize, oats barley: **mostly animal feed

175
Q
  1. Identify and know the major characteristics of the different types of high-energy
    feedstuffs: cereals and cereal byproducts.
    b. Feed cereal because of…..
A

b. Feed cereal because of high starch content and energy
content
i. Grain is added primarily for starch content
ii. Energy content (if low) is a limiting factor in milk
production

176
Q
  1. Identify and know the major characteristics of the different types of high-energy
    feedstuffs: cereals and cereal byproducts.
    c. Grains contain….
    significance of processed grains?
    significance of grains ground to fine?
A

c. Grains contain 70-80% TDN (total digestible nutrients)
i. Processed grains are more digestible (grinding, rolling, pelleting)
ii. Grains ground too fine = lower digestibility and % milk fat and can lead to
acidosis

177
Q
  1. Identify and know the major characteristics of the different types of high-energy
    feedstuffs: cereals and cereal byproducts.
    generally what % of CP?
    what are grains deficient in?
A

d. Generally 8-12% CP
i. Many grains are deficient in lysine and methionine

178
Q
  1. Identify and know the major characteristics of the different types of high-energy
    feedstuffs: cereals and cereal byproducts.
    low in ?
    high in?
A

e. Low in Ca, higher in P (in form of phytates)

179
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Milling by products:
what are they? significance?

A

Milling by products:
i. Bran: high fiber, low digestibility
ii. Middline: 15-20% CP, low fiber
iii. Polishing (rice by product)
1. 12% CP, 12% fat (may go rancid)
iv. Molasses: energy, binder, reduced dust, palatable

180
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals:
what are they? (5)

A

Barley
corn
wheat
sorghum
wheat bran

181
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran all have ? DM g/kg?

A

860

182
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran
Which one is:
Dm g/kg 860
CF g/kg 53
CP g/kg 108
ME Mj/kg 13

A

Barley

183
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran
Which one is:
Dm g/kg 860
CF g/kg 24
CP g/kg 110
ME Mj/kg 14.2highest

A

Corn

184
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran
Which one is:
Dm g/kg 860
CF g/kg 26
CP g/kg 124
ME Mj/kg 13.5

A

Wheat

185
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran
Which one is:
Dm g/kg 860
CF g/kg 21
CP g/kg 108
ME Mj/kg 13.4

A

Sorghum

186
Q

Identify and know the major characteristics of the different types of high-energy
feedstuffs: cereals and cereal byproducts.
Identify and differentiate major cereals: Barley, corn, wheat, sorghum
wheat bran
Which one is:
Dm g/kg 860
CF g/kg 114 highest
CP g/kg 170highest
ME Mj/kg 10.1

A

Wheat Bran

187
Q

Identify and know the major characteristics, including basic nutritional properties
and inconvenient associated, to supplemental protein sources:
Soybean meal

A

highest protein

188
Q

Identify and know the major characteristics, including basic nutritional properties
and inconvenient associated, to supplemental protein sources:
cotton seed meal

A

lowest protein
could be contaminated with gossypol

189
Q

Identify and know the major characteristics, including basic nutritional properties
and inconvenient associated, to supplemental protein sources:
Name 5 “meals”

A

sunflower
peanut
linseed
canola
corn gluten

190
Q

Identify and know the major characteristics, including basic nutritional properties
and inconvenient associated, to supplemental protein sources:
Distillery and brewery products

what are they?
characteristics?

A

Distillery and brewery products
i. Distillers and dried grains
ii. Malt sprouts
iii. Brewers’ grain meal
iv. Yeast
v. Generally high tryptophan, some have high lysine
vi. High in AA concentration

191
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal

DM g/kg?

A

900

192
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal
which one is:

CF g/kg 58 (lowest)
CP g/kg 504 (highest)
ME Mj/kg 12.3

A

Soybean meal

193
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal
which one is:

CF g/kg 102
CP g/kg 404
ME Mj/kg 11.9

A

Flaxseed
meal

194
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal
which one is:

CF g/kg 134
CP g/kg 413
ME Mj/kg 13.3 (highest)

A

Sunflower seed meal

195
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal
which one is:

CF g/kg 273 (highest)
CP g/kg 343
ME Mj/kg 9.2

A

Peanut meal

196
Q

soybean meal
flaxseed meal
sunflower seed meal
peanut meal
cotton seed meal
which one is:

CF g/kg 248
CP g/kg 231 (lowest)
ME Mj/kg 8.5 (lowest)

A

Cottonseed meal

197
Q

Identify and know the major characteristics of animal by-products as protein
supplements. (5)

A

a. Meat meal, bone meal, fish meal, blood meal
b. Dried dairy products
c. May produce off-flavors
d. Health hazard - prion disease
e. Non protein nitrogen

198
Q

Identify and know the major characteristics of animal by-products as protein
supplements.
d. Health hazard - prion disease
what are 2 characteristics?

A

d. Health hazard - prion disease
i. Strictly controlled
ii. Many animal products may not be fed to mammals

199
Q

Identify and know the major characteristics of animal by-products as protein
supplements.
Non protein nitrogen
3 characteristics?

A

Non protein nitrogen
i. Fees grade urea
1. 46% N
2. Crude protein equivalent of 287%
3. Bitter taste
4. Potentially toxic
ii. Ability of ruminants to utilize urea depends on adequate energy intake
iii. Animal can use urea to create protein (using the microbes of the rumen)

200
Q

Identify and know the major characteristics of mineral and vitamin supplements.
what are they?
how are they created?

A

a. Concentrated mixture of vitamins and minerals added to mixed rations to provide
essential nutrients
b. Premixes→ formulated for different species

201
Q

Poultry Nutrition
1. Know and be able to describe the pyramid structure of the poultry
industry: Organization from top to bottom…

A

Pedigree/Elite
Great Grandparent
Grandparent
parent
production farms

202
Q

Poultry Nutrition
1. Know and be able to describe the pyramid structure of the poultry
industry
3 different types of activity
What are they?
Characteristics?

A

3 different types of activity
i. Genetics/selection farms (primar breeders)
ii. Reproduction Farmers (Breeders + Hatchery)
iii. Production farms (low margin (cost/return), high risk (dz) enterprise)

203
Q

Be able to briefly describe the broiler, laying hen and turkey production cycles.
a. Broilers
How are they raised?
when does the process begin?
when does the process end?
how long does the process take?
how are facilities sanitized?

A

Broilers
i. Raised in an “All in All out” system
ii. Process begins with the arrival of 1 day old chicks brought to parent farm
iii. Process ends when animals reach market weight and are removed from
the farm and transported to the processing plant
iv. Whole process = 6-7wks
1. Facilities are sanitized between the 2 flocks

204
Q

Be able to briefly describe the broiler, laying hen and turkey production cycles.
Turkeys
indoor vs. outdoor production

A

Turkeys
i. Day old turkey→ intensive production(indoors)/range-growing
turkeys(outdoors)→ sold for consumption

205
Q

Know basic general guidelines on poultry feeding.
Feeding costs are how much of operating costs?

A

Feeding costs are 2⁄3 total operating costs

206
Q

Know basic general guidelines on poultry feeding.
Feeding practices must: (2 things)

A

Feeding practices must:
i. Meet the needs of chickens
ii. Allow room for profit

207
Q

Know basic general guidelines on poultry feeding.
Rations must supply: (5 things)

A

Rations must supply:
i. Protein, carbs, minerals, vitamins, water

208
Q

Know basic general guidelines on poultry feeding.
Energy is supplied by (3 things)
Can poultry digest fiber?
How much of grains are total nutrition?
what is the most common grain?
what are the other grains?

A

Energy is supplied by
grains,
grain by-products,
animal and vegetable fats

i. Poultry have limited ability to digest fiber
ii. Grains: 50-80% of the total nutrition
1. Corn/maize = most commonly used grain
2. Other grains = oats, wheat, sorghum, and millet

209
Q

Know the major implications on the use of corn and other cereals on poultry feeding

How important are cereals?
what is the most important cereal?
how does corn replacement work?
how does oat and barley replacement work?

A

Cereals
i. Cereals are an important
ii. Most important cereal in poultry feed is corn
1. If corn is replaced adjustments have to be made because of the
different energy content
2. Oats and Barley cannot replace corn totally → limits of
incorporation (10-15%)

210
Q

Know the importance of ad libitum feeding in poultry feeding

what is the relationship between chickens and energy requirements?

what happens when chickens are fed low energy diets?

what happpens when they are fed high energy diets?

how does nutrient adjustment work?

high energy rations –>
low energy rations–>

what should you feed birds?

A

a. Chickens tend to eat enough to meet energy requirements
b. When fed low energy diets → eat more
c. When fed high energy diets → eat less
d. Amount of nutrients must be adjusted to the energy level → ensure animals will
eat the right amount of each nutrient
e. High energy rations → increase nutrient concentration
f. Low energy rations → decreased nutrient concentration
g. Feed bird high energy rations → higher efficiency

211
Q

will poultry regulate ingestion?

A

Know that poultry will regulate ingestion to meet energy needs and what are the
implications associated

212
Q

Know advantages and limitations on the use of fats in poultry diets (5)

What are they used for?
how much is used?
why? what improves?
what result if too much fats are used?

A

a. Used to increase the energy levels of feeds
b. No more than 5-10%
c. Increase palatability
d. Decrease dustiness → improve texture
e. Too much fat increases the risk of food becoming rancid in hot weather

213
Q

Know the importance of protein and amino acid composition, as well as mineral and
vitamins in poultry diets
Proteins (4)
What do they supply?
which are the 5 most relevant?
is quality important
what role does balance play?

A

Proteins
i. Supply essential AA
ii. Most relevant AA: Arginine, glycine, Lysine, Methionine, tryptophan
iii. Quality of protein is important
iv. Balanced for protein content and optimum AA content

214
Q

Know the importance of protein and amino acid composition, as well as mineral and
vitamins in poultry diets
Minerals
what is important?
why?
what are the 2 sources?

A

Minerals
i. Need a lot of calcium
1. Formation of egg shell
2. Sources: oyster shell or limestone

215
Q

Know the different forms of presentation of a poultry diet (pellet, mash and crumble)
and associate those to specific bird requirements
6 features of pellets are?

A

Pellet
i. Convenient
ii. More nutrients per volume
iii. No need for grit (allow use of ground material)
iv. Young birds cannot feed on
v. Pellets reduce wasting
vi. Comercial manufactures feeds use pellets
1. Different forms (mash, pellets, crumble)

216
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
a. Phase feeding
what is it and how does it relate to age of bird?

A

i. Mash → crumble → pellet (young→ adult)

217
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
what do baby birds require initially?

A

Baby birds require high protein and decreases as they age

218
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
what relevance in egg size?

A

Egg size increases in age and then plateaus

219
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
explain 4 characteristics of feeding in egg production 0-6 wks.

A

Egg production (weeks 0-6):
1. Chicks should have access to water and feeds as soon as placed in
brooder
2. Starter rations normally have 18-20% protein in the form of mash
3. Crumble rations with high protein → slowly shift from mash to
pellet (protein content drops)
4. Consumption increases rapidly as they grow:
a. 40lbs per 100 chicks (2wks)
b. 250-300lbs per 100 chicks (2-6wks)

220
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
explain 4 characteristics of feeding in egg production 6-20 weeks

A

Feeding for egg production (weeks 6-20):
1. Change from starter to growing ration at week 6
2. Grower ration with 15% proteins (wks 6-14)
3. Developer ration with 12% protein (wks 14-20)
4. slowly/gradually shift from mash to pellet

221
Q

Know the importance of phase feeding in the laying hen differentiating the steps in the
production cycle and associate them to nutritional requirements
explain 4 characteristics of feeding of laying hens 20-80 wks

A

Laying hens (20-80wks):
1. Laying ration
2. 14.5 % protein
3. Factors affecting feed consumption:
a. Egg production and size
b. Body size
c. Health status
d. Temperature
4. Light breeds: 85-90lbs per hen/year
5. Heavy breeds: 95-115lbs per hen/year
6. Oyster shell: 2-5lbs per hen/year

222
Q

Know the importance of phase feeding in broilers differentiating the steps in the
production cycle and associate them to nutritional requirements
Laying hens (name 3)

A

Laying hens
i. Require lower salt → too much salt will cause wet droppings
ii. Methionine is the first limiting AA and should be supplemented
iii. Calcium is important (3.4 → 3.8 grams) for proper egg shell formation

223
Q

Know the importance of phase feeding in broilers differentiating the steps in the
production cycle and associate them to nutritional requirements
Feeding broilers (name 7)

A

Feeding broilers
i. Starter (first 2 weeks) → broiler grower diet (3-6 weeks)→ finisher (6
weeks to market)
ii. Crumb to a pellet
iii. Protein content decreases over time
iv. Energy content increases
v. Otherwise balanced
vi. May contain coccidiostats
vii. Antibiotics now require a veterinary prescription

224
Q

Know the importance of phase feeding in the turkey differentiating the steps in the
production cycle and associate them to nutritional requirements.
are they similar to chickens?

A

Very similar to chickens

225
Q

Know the importance of phase feeding in the turkey differentiating the steps in the
production cycle and associate them to nutritional requirements.
Major differences: (2)

A

Major differences:
i. Different protein levels
ii. Vitamin consumption

226
Q

Know the importance of phase feeding in the turkey differentiating the steps in the
production cycle and associate them to nutritional requirements.
Feeding turkey poults
what about protien?
when are they fed/watered?
pre starter or starter ration? why?
what relevance stress?

A

Feeding turkey poults
i. Really high protein
ii. Fed and watered as soon as possible
iii. Pre-starter or starter ration
1. Pre-started have higher levels of antibiotics, vitamins, AA and
energy than starters
iv. Turkey poults get stressed very easily

227
Q

Know the importance of phase feeding in the turkey differentiating the steps in the
production cycle and associate them to nutritional requirements.
Turkey adults
how are they seperated?
toms v. females–when grown?
toms v. females–protein requirements?
as turkeys age what happens to energy and protein levels?

A

Turkey adults
i. Separated by sex
ii. Toms are normally grown to a later age than females
iii. Toms also have higher protein requirements
iv. As turkeys become older:
1. Energy levels increase
2. Protein levels decrease

228
Q

Know the importance of phase feeding in the turkey differentiating the steps in the
production cycle and associate them to nutritional requirements.
Feed conversion

A

~3lbs of food per 1lb of live turkey

229
Q

Ducks and geese
3 Characteristics:

A

Ducks and geese
a. High protein getting higher
b. Energy requirements decrease
c. Require higher niacin than chickens

230
Q

What is the difference between feeding adult and young chickens?

A

Baby birds require high protein and it decreases with age

Applied Animal Nutrition (1 decks)

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