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Animal Nutrition > Feedstuff 2 > Flashcards

Feedstuff 2 Flashcards

1
Q

What is the purpose of conserved forage?

A

-feed animals in confinement
-bridge gaps in time when grazing for forages are not available

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2
Q

How can you conserve forage?

A

-harvested and stored dried
-or harvested and stored as a high moisture forage

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3
Q

What cost does harvesting and storing forage come with?

A

-equipment
-storage
-labor

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4
Q

What is economical in forage-based animal production system?

A

-maximizing grazing

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5
Q

What are the types of hays?

A

-Grasses
-legumes
-Forage
-and mixtures

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6
Q

How is forage harvested?

A

-mowed field
-timing to optimize maturity and yield of nutrients
-allowed to dry in field
-collect for storage typically in bales

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7
Q

What is Field cured? what does it do?

A

-allowing hay to dry in field
-should get to 14-18% moisture (~85% dry matter)
-low water content allows storage with minimal spoilage

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8
Q

When does hay losses occur?

A

-cutting
-drying
-moving
-rain on partially dried hay damages
-plant respiration prior to complete drying
-leaf shattering
-slow drying

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9
Q

How does plant respiration prior to complete drying cause hay loss?

A

Oxidation of non-structural carbohydrates

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10
Q

How does leaf shattering cause hay loss?

A

-loss of legumes leaves at baling
-leaves have higher nutrient density

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11
Q

How does slow drying cause hay loss?

A

-moisture can lead to mold development

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12
Q

What is straw?

A

-is stems and leaves of grass following harvest of cereal grains
-fully mature plants at grain harvest

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13
Q

Characteristics of straw

A

-fully mature
-maximum lignin
-low protein
-high fiber
-low feeding value

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14
Q

What are types of high moisture forages?

A

-Green chop
-silage

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15
Q

What is green chop?

A

-freshly harvested and immediately fed forage

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16
Q

What is silage? and examples.

A

-harvest forage stored to promote fermentation as preservation
-can be stored for long periods with limited loss of quality and retains feeding value
-corn silage
-haylage
-small grain silage

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17
Q

How is corn silage produced?

A

-chop corn plants at 30-35% moisture
-pack airtight to promote fermentation
-allow bacteria to ferment non-structural carbohydrates to produce acetic and lactic acid
-acids are the preservative

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18
Q

How is grass or legume haylage produced?

A

-chop at 30-35% moisture
-mow forage and allow to partially dry in the field
-pack airtight to promote fermentation
-allow bacteria to ferment non-structural carbohydrates to acetic and lactic acid
-acids are the preservative

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19
Q

What are the phases in Fermentation for bale silage?

A

-Aerobic phase
-Lag phase
-Fermentation phase
-Stable phase

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20
Q

What happens in the aerobic phase?

A

-day 1
-high levels of carbohydrates converting to acid
-decreasing levels of bacterial growth
- plant uses oxygen till all oxygen gone

21
Q

What happens in the lag phase?

A

-day 2
-high levels of carbohydrates converting to acid
-low levels of bacterial growth

22
Q

What happens in the fermentation phase?

A

-day 2 to14
-decreasing carbohydrates converting to acid
-peak bacteria growth
-decreasing pH rapidly

23
Q

What happens in the stable phase?

A

-day 14 and on
- decreasing bacteria growth
-constant carbohydrates converting to acid
-phase which feed will not further degrade

24
Q

What causes losses in silage production?

A

-gaseous losses during fermentation
-changes in nutrient composition
-mold development

25
Q

How does changes in nutrient composition can loss in silage production?

A

-reductions in soluble carbohydrates (sugars), fermented proteins to non-protein nitrogen
-during fermentation there can be gas loss from oxidation and changes of composition of feed bc they use feed for their own growth

26
Q

How does mold development can loss in silage production?

A

-if not packed to eliminate air adequately
-mold will degrade feed quality and cause toxicity

27
Q

What are the advantages of silage?

A

-Preserves nutrients better than hay
-less dependent on weather conditions
-don’t need to achieve dryness

28
Q

What are the disadvantages of silage?

A

-feed handing: more water = more weight
-some expense for harvesting equipment and storage
-challenges with marketing: water and storage
-selling to someone else: weight handling

29
Q

Is hay dry stored or silage better preserved?

A

silage

30
Q

What is another disadvantage to silage?

A

-once taken out of anaerobic condition feed starts to change

31
Q

What is energy concentrates? examples?

A

-added to diets to increase energy density
-cereal grains
-distillery byproducts
-liquids like molasses
-roots or tubers (beet pulp)
-fats and oils (non-starch)

32
Q

Examples of cereal grains?

A

-wheat
-barley
-oats
-corn
-sorghum (grain)

33
Q

What are distillery byproducts? Examples?

A

-cereal grains residue after fermentation
-ethanol that goes in gas

34
Q

Make up of cereal grains

A

-protein 10-14% (low protein): essential amino acids in short supply (lysine, tryptophan, threonine, methionine)
-Lipid 1-6%

35
Q

What is cereal milling from byproducts?

A

-cereal grains are milled for other products like flour or corn syrup
-residuals often become livestock feeds
-wheat middling or from flour production
-corn gluten feed is byproduct of the corn syrup and oil processing

36
Q

What are roots and fruits from byproducts?

A

-dried beet pulp from sugar beets: residual after sugar removal
-citrus pulp: residue after juice removal

37
Q

What are fats and oils added to? Examples?

A

-fats are added to rations
-plant oils
-beef/pork fat
-poultry fat (offal)
-blended feed grade fat (blends of tallow, poultry, and restaurant grease)

38
Q

Why are fats added to rations?

A

-source of energy (2.25 * CH2O)
-reduction of dustiness
-increase palatability

39
Q

What is the most important characteristic of fats and oils?

A

-higher calories

40
Q

What does to much fat in herbivores disrupt?

A

Fermentation

41
Q

What can be added to dusty feeds to make them more palatable?

A

-oil can be added

42
Q

What are the types and sources of protein concentrates?

A

-Animal origin
-Plant origin

43
Q

Examples of animal origin protein concentrates?

A

-meat meal, meat and bone meal, blood meal
-poultry products
-milk products
-marine (fish) protein sources

44
Q

Examples of plant origin protein concentrates?

A

-soybean meal (major example)
-cottonseed meal (whole cottonseed)
-other oil seeds: linseed meal, peanut meal, sunflower, rapeseed

45
Q

What type of oilseed if feed a lot in the south?

A

Cottonseed

46
Q

What are the most important type of feed source of protein?

A

plant sources

47
Q

What do plant sources consist of?

A

-Oilseeds like soybean, cottonseed, and peanut
-high in crude protein (40+%)
-high percent of nitrogen present in true protein
-

48
Q

How is oil removed from seed?

A

-oil is removed by pressing (expeller)
-or extraction by solvent
-or combination press and solvent

Animal Nutrition (22 decks)

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