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Animal Nutrition > Feedstuff 1 > Flashcards

Feedstuff 1 Flashcards

1
Q

What is feedstuff?

A

-raw material that make up feed

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2
Q

What affects feedstuff acceptability for diet inclusion?

A

-Cost
-Acceptability to the animals
-Digestibility or bioavailability of nutrients
-Nutrient content
-Presence of toxins or anti-nutritional factors
-Ability to handle or feed

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3
Q

What does acceptability to the animal mean?

A

-Palatability

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4
Q

How does cost affect feedstuff acceptability for diet inclusion?

A

-Many feedstuffs fed to animals are not edible by humans or exceed human needs

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5
Q

What are the board categories of feedstuff?

A

-Forages
-Concentrates
-Byproducts
-Supplements
-Non-nutritive feed additives

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6
Q

What does forages intel?

A

-dry and high moisture
-Roughages

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7
Q

What are roughages?

A

-Roughages and forages can be used interchangeable
-but some people use roughage as a more defined forage
-bulkier, lower digestibility forages

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8
Q

What do concentrates intel?

A

-Energy
-Protein

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9
Q

Can byproducts be seen as their own category?

A

-yes and no
-can also be seen as concentrates
-example is citrus pulp is from oranges and can be given to animals and can be seen as a byproduct and concentrate

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10
Q

What do supplements intel? when do you add supplements?

A

-Vitamins
-Minerals
-might have to add supplements if ingredients don’t provide all vitamins and minerals

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11
Q

What do non-nutritive feed additives intel?

A

-add something to the diet like flavor (advance palatability) or preservatives

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12
Q

What are feedstuffs from plants

A

-Forages are plant feedstuffs
-Most feedstuffs are derived from plants
-Plant photosynthesize
-Plants can synthesize amino acids from inorganic N

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13
Q

What does plant photosynthesis intel?

A

-Plants can combine CO2 and H2O to produce sugars and O2
-Sugars are energy for the plant to produce other nutrients

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14
Q

What are the parts of a plant?

A

-leaves
-stems
-fruit
-roots and flowers

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15
Q

What do leaves intel?

A

-more nutritious
-higher in non-structural carbohydrates and protein
-lower in structural carbohydrates

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16
Q

What do stems intel?

A

-less nutritious
-high structural carbohydrates
-fiber

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17
Q

What does fruit intel?

A

-cereal grain
-rich in starch and oilseeds
-rich in fat and protein

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18
Q

What do roots and flowers intel?

A

-generally unimportant as feeds except in a few cases

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19
Q

Why are knowing the different plant parts important?

A

-each part of the plant has different digestibility

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20
Q

What are forages derived from?

A

Leaves and stems

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21
Q

What concentrate is from fruit?

A

Seeds

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22
Q

What does forage include?

A

-whole plant or most of the plant feedstuffs

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23
Q

What are characteristics of forage?

A

-Bulky: low weight per volume
-Variable in physical and chemical composition
-Higher fiber content and lower nutrient density than concentrates

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24
Q

Who are forages primarily fed to?

A

-Herbivores

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25
Q

What are expectations to forage characteristics?

A

-Corn silage is high in fiber but the grain content increases nutrient density
-lush forages have high fiber but higher digestibility because immature

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26
Q

What is in corn silage?

A

-All of the corn plant

27
Q

What does fiber include?

A

-cellulose
-but also other structural carbohydrates

28
Q

What does fiber digestibility influence?

A

-influences the availability of energy from structural carbohydrates

29
Q

What is Lignin?

A

-structural, indigestible fiber component
-composed on phenolic compounds
-covalently bound to hemicellulose

30
Q

What is the relationship between lignin and digestibility?

A

-Lignin content is inversely related to digestibility of the energy from fiber
-lignin limits fiber digestibility: probably physically (blocking access)
-Lignin increases with plant maturity: it links increasing maturity and decreasing digestibility

31
Q

Do legumes loss fiber with maturity as fast as grasses?

A

No, grasses loss fiber faster with maturity

32
Q

What happens as plants mature?

A

-the mass they produce increases
-more growth is more yield, more feed
-lignin increases in their tissues

33
Q

What do you have to balance when harvesting plants?

A

-increasing lignin content (decreasing digestibility) with increasing yield from the plant growing larger

34
Q

What is nutrient value composite of?

A

-Nutrient density
-Digestibility

35
Q

What is nutrient density?

A

content of nutrients per weight

36
Q

What is digestibility?

A

-ability of animal to digest and absorb nutrients

37
Q

What factors affect nutritive value?

A

-Maturity (Growth stage)
-Leaf : stem ratio
-Species and cultivars

38
Q

How does maturity affect nutritive value?

A

-increasing plant maturity decreases nutritive value

39
Q

How does the leaf : stem ratio affect nutritive value?

A

-more leaves are desirable because of increases nutrient density and less structural carbohydrates (fiber)

40
Q

How does species and cultivar affect nutritive value?

A

-Example: legume and grass leaves and stems
-alfalfa leaves maintain digestibility through maturity while grass leaves continue to decline
-stems of some grasses remain more digestible with maturity compared to others
-timothy and brome stems remain more digestible than orchard grass with increasing maturity

41
Q

Are forages and roughages used interchangeably?

A

Mostly, roughages sometimes more specific to high fiber by-product feeds - straws, corncobs, soybean haul

42
Q

What animals are forages and roughages the primary feed for?

A

-Herbivores
-including: ruminants and horses that ferment structure carbohydrates

43
Q

What are the different types of forages and roughages?

A

-Fresh vs harvested and stored
-Pasture vs hay and silages

44
Q

What do forages include? quality?

A

-the cell wall of the plant unlike the seeds that concentrates are sometimes derived from
-wide range of quality across forages depending on type, maturity

45
Q

What are the forage plant types?

A

-Native vs cultivated species
-Grasses
-Legumes
-Forbs
-Browse

46
Q

What is native vs cultivated forage?

A

-cultivated species have been selected for productivity and quality

47
Q

What are the types of grass forages?

A

-Cool season: best growth in spring and fall
-Warm season: most active in early summer

48
Q

What are examples of forbs forages?

A

-broadleaf
-non-woody plants
-dandelion

49
Q

What are examples of browse forages?

A

-woody plants consumed by some ruminants (deer or antelope)

50
Q

What are the types of cultivated forage plant classifications?

A

-Grasses
-Legumes

51
Q

What is the classification of grasses for cultivated forage plants?

A

-long narrow leaves on round stems
-seeds are rich in starch
-includes cereals like corn, wheat, oats, rye, rice

52
Q

What is the classification of legumes for cultivated forage plants?

A

-Able to fix atmospheric N2 using bacteria in root nodules
-leaves often trifoliate: in threes
-includes clovers, alfalfa, peas, beans, vetches

53
Q

What are the type of pasture and grazed forage grasses?

A

-cool vs warm season grasses: cool season grasses tend to mature slower than warm season
-Palatability: lush, young grass very palatable, but palatability decline with maturity

54
Q

How does cool vs warm season grasses affect quality?

A

-cool season usually better quality
-warm season grass grow when cool season grass is not growing
-warm season grows quicker, but lower quality

55
Q

What are examples of cool season grasses?

A

-Perennial ryegrass
-Italian ryegrass
-Orchard grass
-tall fescue
-brome grass

56
Q

What are examples of warm season grasses?

A

-Bermuda grass
-Sudan grass
-elephant grass
(tropical)
-kikuyu grass
-pangola
-panicgrass

57
Q

How are cereal grains as grazed forages? when grow?

A

-when young and vegetative, cereal grains can be grazed: wheat pasture, cereal rye, and barely

58
Q

When do cereal grains grow when used as grazed forages? who used for?

A

-Grow in late winter and early spring: limited growth in perennial grasses
-beef pastures in south and southwest

59
Q

How are legumes as pasture and grazed forage?

A

-cultivated legumes are most common
-alfalfa is most common cultivated legume for many purposes including high yield, persistent, palatable
-high quality

60
Q

What are some examples of legumes?

A

-Clovers
-lespedeza
-Vetches
-Bridsfoot trefoil

61
Q

Legumes Characteristics

A

-Higher protein than grasses: especially with increasing maturity
-High concentrations of Ca, Mg, S
-lower fiber
-

62
Q

Why can too many clovers and alfalfa cause bloat in grazed cattle?

A

-layer of foam in rumen that traps gas
-frothy fermentation and trapped rumen gas
-suffocation if not relieved

63
Q

What is native pastures and range?

A

-uncultivated native forages: areas where soil, environment, topography prevent cultivation
-very diverse range of plants: grasses, sedges, forbs, browse
-Highly variable nutrient composition of plants
-seasonal effects on quality and availability

Animal Nutrition (22 decks)

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