feed analysis topic 4 Flashcards

1
Q

define digestibility

A

proportion of foodstuff which is not excreted in faeaces, therefore assumed to be used by the animal

commonly called in terms of dry matter %

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2
Q

what are in vivo measures of measuring digestibility?

A

benchmark
measure actual digestibility of feed stuff within the animal

expensive and time consuming to conduct
- diff between dry feed offered and amount excreted

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3
Q

what is the indicator method of measuring digestibility?

A

indirect measure of digestibility
using a known indigestible substance to its concentration in the faeces

digestibility %= %indicator in food /% indicator in faeces

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4
Q

what are in vitro methods of measuring digestibility?

A

reproducing in the lab reactions which take place in the GIT, relative time consuming

uses samples of rumen/caeca fluid or a substitute to measure amount digested to generate digestibility or can measure gas released

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5
Q

what is MFN

A

metabolic faecal N

body supplies own N as insufficient from diet, therefore effecting results of digestibility as the N isn’t from the foodstuff

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6
Q

what are the values from digestibility trials called?

A

apparent digestibility coefficients, results obtained not 100% reliable

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7
Q

what are 6 factors affecting digestibility

A
food composition
ration composition
prep of food
animal factors
level of feed
previous feedings
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8
Q

what has the greatest affect on digestibility?

A

crude fibre fraction

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9
Q

how does the preparation of food affect its digestibility?

A

anything that increases SA and breaks down fibrous outer full increases digestibility

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10
Q

how is dry matter determined

A

drying out sample 16 + hours, reweigh

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11
Q

what makes up the inorganic component of DM?

A

ash and minerals, high values indicate contamination

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12
Q

what are the organic components of DM

A

carbs, lipids, proteins and vitamins

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13
Q

how is the total N level measured?

A

Kjeldahl method

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14
Q

how is crude protein calculated?

A

N content X 6.25

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15
Q

what is crude fibre?

A

mainly plant structural carbs and some lignin, not commonly used as method not very repeatable

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16
Q

what are the 2 detergent methods of analysis?

A

acid detergent fibre
- can determine crude fibre and lignin content

neutral detergent fibre
- differs to acid one in it measures hemicellulose content

17
Q

what is ether extract?

A

approximates true oil and fat content

18
Q

what is a nitrogen free extract?

A

100- crude fibre%- moisture %- either extract =NFE

19
Q

what are the 3 forms that minerals exist in food?

A
  1. metallic ions in solution (well absorbed)
  2. constituent of metallo-organic substances (poorly absorbed)
  3. constituents of insoluble substances (poorly absorbed)

conversion of insoluble to soluble affected by pH

20
Q

how is starch and sugar measured?

A

sugar
colourmetrically after digestion

starch
after hydrolysis and polarimetric analyses

21
Q

how are AA, FA and fat soluble vitamins measured?

A

chromatographically

22
Q

what is gross energy?

A

a muffin in a hotdog suit

quantity of energy in chemical bonds

measured by converting food into heat and determining heat produced (bomb calorimetry)

23
Q

what is digestible energy?

A

energy of food

=gross energy - energy contained in faeces for a unit of input

measured by bomb calorimetry
useful for horses

24
Q

what is metabolisable energy?

A

= digestible energy - energy lost as urine and combustible gases

difficult to measure

useful for ruminants

25
what is net energy?
extent metabolic energy (ME) is utilised by the animal
26
how do you determine the biological value of a food?
% of N absorbed which is retained by the animal measure of the proportion of food protein which can be metabolised by the animal