Exam 2: lecture 12 - Feeds and Feedstuffs 2 Flashcards
1
Q
what are the methods of utilization of forages
A
- pasture
- hay
- silage, haylage, baleage
2
Q
what animals use pastures as a major feed source
A
beef and horses
3
Q
describe the characteristics of pasture
A
- usually most economical
- needs to be durable for foot traffic
- growth starts early in spring and continues late through fall
- plants need to have good nutritional value and yields
4
Q
how do we manage pastures
A
- monitor quality and growth
- use paddocks/rotational grazing
- manage with mowing, fertilization, or herbicides
- have proper stocking rate
5
Q
what are the advantages and disadvantages of paddocks/rotational grazing
A
advantages - reduces under or over grazing, increases carrying capacity of the pasture
disadvantages - costs more to maintain
6
Q
what is the proper stocking rate for pastures
A
varies with type of pasture crop but could be 1-2 acres/cow or other use 10-20 acres/cow
7
Q
what are the 3 main concerns of pasture
A
poisonous plants, bloat, nitrate poisoning
8
Q
how do pastures cause bloat
A
risk on legume pasture due to lust plant material (highly soluble nutrients)
9
Q
how do pastures cause nitrate poisoning
A
accumulation after drought or fertilized forages and can cause abortion or death
10
Q
what are the 5 ways to harvest roughages
A
- green chop
- silage
- haylage
- baleage
- hay
11
Q
what is the moisture content of green chop
A
greater than or equal to 80%
12
Q
what is the moisture content of silage
A
high moisture or direct cut have greater than or equal to 70% moisture
wilted has 60-70% moisture
13
Q
what is the moisture content of haylage
A
40-60% moisture
14
Q
what is the moisture content of baleage (round bale silage)
A
bailed at moisture content of 50-60%
15
Q
what is the moisture content of hay
A
15-20% moisture
16
Q
what is the biggest concern for roughages
A
MOLD!
17
Q
what type of roughages have preserved long fibers
A
hay, haylage/baleage
18
Q
what type of roughage has preserved short fibers
A
silages
19
Q
what are the characteristics of hay harvesting
A
whole plant cut and raked to help with drying, baled in various forms and sizes, moisture must be low 15-20% MAX
20
Q
why do we want hay to have a moisture content of 15-20% max
A
because risk of fire when it is greater than or equal to 20%
21
Q
greater maturity of hay = more ___1___, ___2___ yield and ___3__ nutritional value
A
- more fiber
- higher yield
- LESS nutritional value
22
Q
t/f: quantity = quality
A
false!! quantity does NOT equal quality
23
Q
what are some reasons of hay losses
A
- leaf shatter
- heat damage
- fermentation loss
- bleaching
- spontaneous combustion
24
Q
at what % moisture content leads to mold of hay
A
> 25-30%
25
what temp does hay have nutrient losses
above 120 degrees
26
what temp does spontaneous combustion risk of hay occur
160 degrees
27
what happens to hay if there is fermentation losses
reduced energy content
28
if there is bleaching of hay, what vitamin do we lose
vitamin A
29
what are some of the additives in haymaking
1. propionic acid
2. formic acid
3. anhydrous ammonia
30
what benefits does propionic acid and formic acid have for hay
allow storage at higher moisture levels (they are anti-fungals to prevent mold)
31
what does anhydrous ammonia do for hay and how
it improves protein and energy content by dissolving some lignin, increasing digestibility, and increasing nitrogen content
32
what can anhydrous ammonia cause in cows
bovine bonkers
33
what does dried and processed hay include
cubes and pellets, can use alfalfa or grass, higher quality, more consistent, more expensive
34
What is the ideal moisture range when bailing dry hay?
A. 20-25%
B. 15-20%
C. 25-30%
B. 15-20%
35
how do we harvest silage/haylage/baleage
entire plant is cut, chopped, and preserved via fermentation
36
T/F: products of controlled fermentation of green roughages retain high moisture content
true! fermentation of sugars to organic acids take away O2
37
what type of fermentation occurs in silos
anaerobic conditions
38
what are the 2 types of silos
1. upright
2. horizontal
39
what is the target moisture range for storage in a silo
50-70%
40
what happens if silage is too wet or too dry in silo storage
1. too wet = sours
2. too dry = does not ferment the way you need
41
what is proper packaging for silage/haylage/baleage
cut at the proper length to ensure good packaging, distribute evenly in silo, weight is very important to pack tightly
42
what is this and what does it do
penn state forage particle separator
separates components based on particle size and is an indication of quality
43
what are the indicators of quality for silage/haylage/baleage
particle size determines rate of fermentation, digestibility of silage, and rumination
44
how does fermentation in the silo occur
1. plant cells continue to respire after cutting
2. consume O2, produce lactic acid and CO2
3. mold inhibited due to lack of O2
4. lactic acid reduces pH from 6 to 4.2
5. lowered pH prevents bacterial growth and further fermentation as long as there is no O2
45
what are oilseeds and cereal grains
concentrate feeds
46
what do oilseeds provide
protein once oil/fat is extracted
47
what do cereal grains provide
energy
48
T/F: stems and leaves of oilseed and cereal grains are roughages
true!
49
what are some other examples of concentrates other than oilseed and cereal
1. by-products of slaughter and rendering
2. by-products of the baking industry and several other industries including beer, potato chip, vegetable
50
whole seeds of oilseeds are __1____ in oil and __2___ in protein
1. high in oil
2. high in protein
51
T/F: oil is usually extracted for human consumption and the remaining RESIDUE after extraction is high in protein
true
52
why must soybeans be heat-treated prior to feeding
they contain trypsin inhibitors, storage proteins that cause allergic reactions, lectin, and phytoestrogens
53
what are soybeans most commonly used for and in what animals
used as a protein supplement for swine and poultry
54
what are the characteristics of whole cottonseed
1. used in dairy industry
2. 23% CP
3. risk of gossypol toxicity
55
what are the characteristics of cottonseed meal
1. 41% CP
2. low in lysine
3. good for ruminants
56
what is gossypol
the yellow compound in cottonseeds
57
what form of gossypol is toxic and what is it toxic to
free form is toxic
toxic to heart, lungs, repro organs
58
list the following animals in order of greatest toxicity of gossypol:
poultry, pre-ruminants, swine, immature ruminants
swine, poultry, pre-ruminants, immature ruminants
59
why are mature ruminants generally not susceptible to gossypol toxicity
gossypol binds to soluble proteins in the rumen which prevents absorption of it
60
how can we protect/inactivate gossypol in cottonseed
iron salts and high protein can be protective
heat and processing can inactivate the toxin
61
what is rapeseed and when is it used
mostly used for industrial purposes
it is a glucosinolate that inhibits metabolism of thyroid gland and can induce goiter
62
what is canola
hybrid of rapeseed developed in canada that is low in glucosinolates
63
what are the characteristics of cereal grains
high in energy, includes seeds from grasses, high in starch, high in phosphorus, moderate amount of protein
64
_____ is gold standard regarding level of energy
corn!
65
what are the characteristics of corn (maize)
highly productive and palatable, high DE, high oil, low fiber, LOW CP
66
what is a concern for using corn for ruminants
lysine and tryptophan are limiting....those both are essential AAs that ruminants need
67
T/F: corn must be processed to be well-utilized by animals
true!!
68
what is the contamination concern for corn
mycotoxins produces by molds (aflatoxin)
69
what is the most common protein supplement fed to swine and poultry?
A. cottonseed meal
B. whole cottonseed
C. soybean meal
D. whole soybeans
C. soybean meal
70
what are the characteristics of sorghum (milo)
drought-resistant, feed ground, flaked, rolled but need to process first, high energy low protein
71
why must we heat-treat sorghum (milo)
tannins in the outer layer react with enzymes in GIT that reduce digestibility
72
T/F: Sorghum (milo) is the most commonly grown energy concentrate
false, 2nd most commonly grown
73
what are the characteristics of wheat
mainly used for humans, must roll/flake to break kernel, pasty in GIT, high DE, low fiber, good CP
74
why should we limit wheat to 50% of grain intake in cattle
because there is a risk of acidosis since it is highly fermentable starch
75
what are the characteristics of barley
1. northern crop - grown where corn isnt
2. drought-resistant
3. must grind, roll, or flake due to kernel
4. can be fed to ruminants, lower energy than corn
76
what are the characteristics of oats
1. suited to cool, wet climate
2. fed whole or rolled to horses
3. less DE, more soluble fiber, less colic
4. high quality CP
77
what are the grain by-products and what animal is it most suitable to be fed to
brewers and distillers grains
more suitable for ruminants
78
what are distiller grains
residues of grains fermented to produce liquor or ethanol
79
what are brewers grains
usually barley fermentation to produce beer
80
what is beet pulp and what animal is it good to feed
residue after sugar extraction from sugar beets, palatable soluble fiber
good energy source for horses
81
what is molasses
by-product of sugar beet or sugar cane production, palatable, reduce dust, binding agent
82
what are the other by-product protein sources mentioned in lecture
1. meat and bone meal
2. poultry litter
3. blood meal
4. restaurant food waste
83
what are the characteristics of oils and fats
high DE, energy supplement in rations, reduces dust
84
what is tallow and what animal can be fed it
by-product of rendering beef or lamb fat
only fed to cattle if certified protein-free
