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Feeds + Processing (Exam 2) Flashcards

1
Q

In animals, feeds are classified by the National Research Council into what 8 groups?

A
  1. dry forages + roughages
  2. pasture, range plants, forages
  3. silages
  4. energy feeds
  5. protein supplements
  6. mineral supplements
  7. vitamins supplements
  8. additives
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2
Q

Dry forages/roughages are products with more than ____% of ______ and more than ____% of _____.

A

18% crude fiber
35% cell wall

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3
Q

What are 3 examples of dry forage?

A
  1. hay
  2. straw
  3. stover
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4
Q

What is made by above-ground vegetative portion of plants and subsequent curing? (type of dry forage)

A

hay

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5
Q

Type of dry forage which is the residue of grain crop after removal of grain (wheat, barley, pea vines)

A

straw

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6
Q

_____ has low nutritive value compared to hay because stripped of seed and less digestible because they are more mature.

A

straw

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7
Q

Dry forage which is the aerial part of corn or sorghum without the ears, husks, or heads

A

stover

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8
Q

(T/F) Stover and straw have low nutritive value.

A

True

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9
Q

What is roughage? Examples of roughage

A

agricultural by-products high in fiber (beet pulp, hulls of cottonseed & peanuts, corncobs, seed pods)

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10
Q

All forages not cut or cut and presented fresh are ________.

A

pasture, range plants, and forages

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11
Q

Made by cutting/chopping immature forage followed by storage in enclosed space without air

A

silages

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12
Q

Storage condition (without air) for silages causes _______ of sugars resulting in formation of _______.

A

bacterial fermentation
organic acids

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13
Q

What primary organic acid is produced by storage condition of silage?

A

lactic acid

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14
Q

Formed acids preserve silage, reducing its pH to ____.

A

4.6

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15
Q

What does a storage space for “ensiling” or making silages look like?

A

concrete or steel tower, trench covered in plastic, or above ground container (long plastic bag)

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16
Q

(T/F) High protein forages, like alfalfa, make good silages.

A

False! DO NOT make good silages

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17
Q

Why do high protein forages (like alfalfa) NOT make good silages?

A

amino acids are degraded and less desired fermentation products are formed (butyric acid)

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18
Q

Energy feeds are also called _______

A

energy concentrates

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19
Q

Energy feeds contain products with less than ___% crude _____ and less than ___% crude _____.

A

18% crude fiber
20% crude protein

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20
Q

Energy feeds have (higher/less) digestibility than forages + roughages.

A

higher

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21
Q

Examples of energy feeds

A

grains or grain by-products
mill-byproducts
fruit, nuts, roots, tubers

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22
Q

(T/F) Once energy feeds are ensiled, they are no longer considered energy feeds/concentrates.

A

False - still considered

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23
Q

Protein supplements are also called ______.

A

protein concentrates

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24
Q

Protein supplements are products that contain ___% more protein.

A

20%

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25
(T/F) Protein supplements do not include ensiled products.
False - do include
26
Examples of protein supplements
oil-seed meals, corn gluten, soybean protein isolate
27
Examples of mineral supplements
dicalcium phosphate calcium carbonate zinc sulfate
28
Examples of additives
antibiotics coloring material flavors hormones
29
Feeds are processed at a cost that is often _____.
substantial
30
(T/F) All nutritional objectives may be achieved with processing.
False
31
5 common feed processing objectives
1. increased digestibility 2. increased intake 3. reduced wastage 4. bulk reduction 5. facilitate packaging
32
(T/F) Decreased digestibility is common in feed processing but sometimes digestibility is increased.
False - increased is common, sometimes reduced
33
What 4 processes can be used for dry forage & roughage?
1. milling 2. chopping 3. cubing 4. pelleting
34
_______ is the first stage in making silage and involves cutting action of a knife against a sheer plate.
Chopping
35
2 Disadvantages of Chopping
1. little change in digestibility 2. increased cost
36
2 Advantages of Chopping
reduces waste + improves storage
37
Process that is optimally distributes particle size and targeted to increase forage intake and digestibility.
milling
38
Milling may reduce digestibility in what animals?
ruminants
39
_____ is formed in milling and may reduce palatability.
dust
40
What additions can counter the dustiness that milling causes?
minor additions of fats/molasses
41
What process permits longer lengths of chopped forage in the product and is extruded through a die of a rotary press?
cubing
42
Cubing may improve the _____ of the forage.
digestibility
43
2 Disadvantages of Cubing
1. increases cost 2. difficult to evaluate feed quality
44
2 Advantages of Cubing
1. little negative on digestibility/intake 2. reduce waste
45
What process is formed from milled dry forage extruded through a rotary die with round holes with high compression?
pelleting
46
____ forms stable cubes and pellets.
alfalfa
47
(T/F) Pellet size varies with the intended species for which it is made.
True
48
Term for pellet fines or partially reground pellets
crumbles
49
*3 Disadvantages of Pelleting
1. small decrease in ruminant digestibility 2. difficult to evaluate quality 3. increases cost
50
2 Advantages of Pelleting
1. increases intake 2. reduce protein solubility (ruminant advantage)
51
For grains, ______ and _____ increase digestibility especially in horses, cattle, old sheep, and young lambs.
cracking + rolling
52
For grains, cracking and rolling increases what 2 things?
1. up grain digestible fraction 2. gelatinization of starch
53
Term for grain being sheared by passage between 2 rollers to produce "cracked grain"
dry rolling
54
Term for grain being heated in steam chest before rolling and rolled flat to varying thickness
steam rolling
55
Steam rolling has fewer _____ and _____ than dry rolling.
fines + dust
56
In steam rolling, starch is gelatinized, which improves ______.
digestibility
57
In steam rolling, as thinness (increases/decreases), digestion rate (increases/decreases).
increases increases
58
Process like used in breakfast cereal industry that is more costly than steam rolling.
gelatinization
59
2 types of gelatinization
popping micronizing
60
2 types of feed quality
roughage quality concentrate quality
61
3 components to determine roughage quality
1. weed contamination 2. maturity 3. cure
62
Presence of weeds in roughage reduces ______ and has lower digestibility and protein content.
nutritive value
63
Weeds may contain toxic substances such as ______ and ____ in roughage which would indicate a lower quality.
star thistle common groundsel
64
Short florets and long awns in weeds present in roughage can cause _______ and reduce the quality of the roughage.
mechanical injury (damage of mucosa to face)
65
The nutritive value of roughage (increases/decreases) with maturity.
decreases
66
Well-cured hays have a _____ odor, indicating good roughage quality.
pleasant
67
Rain damaged hays or baled with high moisture content have ____ smell.
moldy
68
What can occur with "moldy" or overly moist or rain-damaged hay?
mold toxicant ingestion mucosal ulcers, hemorrhage, fever, D+
69
The more leaves present in the cure, the (higher/lower) the nutritive value.
higher
70
(T/F) Solar exposure (bleaching) indicates the loss of nutritive value of cure.
True
71
What 3 things are components that can determine concentrate quality of feed?
1. grain appearance 2. cotton seed meal 3. prepared products
72
Small size or pinched appearance of grain indicates (more/less) energy density digestibility.
less
73
3 noticeable appearances of grain that may indicate poor concentrate quality.
1. weed seeds 2. mold 3. insects
74
(T/F) Cotton seed meal is suitable for simple-stomach animals and indicates a good concentrate quality.
False - unsuitable for simple-stomach
75
A pigment of cotton seed contains _____ which can cause pulmonary edema.
gossypol
76
____ is the first limiting amino acid in cotton seed meal and its bioavailability of reduced by processing.
lysine
77
Cotton seed meal contains a unique fatty acid, ________, which can cause a discoloration of eggs.
cyclopropenoid
78
(T/F) It is difficult to evaluate nutritional quality by visual inspection.
True
79
2 things to look for to determine concentrate quality
1. mixed rations 2. label info

Nutrition (8 decks)

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