Feedstuff 3

Question 1

What informs the need for supplementation?

Answer 1

Analysis

Question 2

Do most feedstuffs contain minerals?

Answer 2

Yes, containing varying concentrations and composition

Question 3

Why is NaCl often added to diets?

Answer 3

-Is a carrier for other (micro)minerals included in the diet

Question 4

Why is calcium and phosphorous also often added to the diet?

Answer 4

-added in some form because of a certain level of requirement needed

Question 5

What is phytate phosphorous limited in?

Answer 5

-digestibility

Question 6

Why is it important to monitor phosphours?

Answer 6

-phosphorus from plants has limited digestibility in simple stomach animals and must be accounted for; less so in ruminants
-most ends up in feces and impacts water quantity

Question 7

Do fats and oils have minerals?

Answer 7

No

Question 8

What are effects from minerals?

Answer 8

-digestibility and availability important consideration for supplementing minerals

Question 9

What are examples of how minerals effect things?

Answer 9

-magnesium as magnesite
-iron as ferric oxide
-selenium from inorganic sources is lass available than from plant sources

Question 10

What is one way to enhance availability?

Answer 10

-Chelation

Question 11

How does Chelation enhance availability?

Answer 11

-binding a mineral atom in an organic complex (hemoglobin)
-trying to prevent formation of inorganic salts during digestion that have poor digestibility

Question 12

What are sources of vitamins?

Answer 12

-many feedstuff contain vitamins depending on vitamin type
-Fat soluble vitamins
-Water soluble vitamins

Question 13

What can degrade vitamins in feedstuff?

Answer 13

-heat
-sun

Question 14

How can animals get fat soluble vitamins?

Answer 14

-fat containing feedstuff
-most can be acquired in good quantities from feedstuff
-if can’t get through feedstuff can get through supplements

Question 15

How can animals get water soluble vitamins?

Answer 15

-feedstuff
-some supplements prepared from yeast or animal products
-synthetically synthesized in some cases
-animal and fish products are good sources

Question 16

What are the types of grain processing?

Answer 16

-cold vs hit
-dry vs wet

Question 17

How can feed be processed?

Answer 17

-physical
-chemical
-thermal
-bacterial

Question 18

What does grain processing improve?

Answer 18

-Digestibility
-Nutrient isolation
-Palatability
-Detoxify
-Improving handling and mixing

Question 19

When do grains get processed?

Answer 19

-At harvest
-After harvest
-Immediately before feeding

Question 20

What are the categories of processing?

Answer 20

-Temperature differences: cold vs hot
-Addition of moisture: dry vs wet

Question 21

What are the different types of cold processing?

Answer 21

-roller mill vs hammermill grinding
-soaking grain/reconstitution
-High-moisture grain (at harvest)

Question 22

What are the types of grinding?

Answer 22

-roller mills
-hammermills

Question 23

What does roller mills do?

Answer 23

-compress grain between rollers (smooth or corrugated)
-Adjust for particle size from cracked to fine powder
-less dust produced

Question 24

What does hammermills do?

Answer 24

-Rotating bars break grain till fits through a screen
-takes whole cornels and breaks them down
-can also be used for forages
-produces dust

Question 25

What does the size of the grind dpend on in hammermills?

Answer 25

-screen opening size

Question 26

What does grinding down into smaller pieces do?

Answer 26

-increase digestibility

Question 27

What does corrugated mean?

Answer 27

teeth

Question 28

Is roller or hammer preferred and why?

Answer 28

-roller -less dust produced

Question 29

What does the cold wet method involve?

Answer 29

-soaking grains -reconstitution

Question 30

What does the soaking stage of the cold wet method involve?

Answer 30

-soaking for 12-24 hours -softens, increase palatability -handling, preparation system all limits use (as well as no performance improvement)

Question 31

What does the reconstitution stage of the cold wet method involve?

Answer 31

-soaking to raise water content to 25-30% -Storage in anaerobic condition -especially helpful with grain sorghum that has limited digestibility in dry ground form -trying to raise water content -improve digestibility especially in southern states

Question 32

How is high-moisture grain harvested? preserved?

Answer 32

-harvested at 20-35% moisture -ensiled (fermented) for preservation

Question 33

When is ensiling high-moisture grain a good option? what is the most common type?

Answer 33

-good option in cases where drying prior to grain harvest isn't possible -most common is high-moisture corn

Question 34

What are the types of hot processing?

Answer 34

-steam rolled or flaked grain -pelleting -popping and micronizing -extrusion

Question 35

What is steam rolling?

Answer 35

-passing stem through the roller mill during rolling -short application of stem (3-5') prior to rolling -limited evidence of performance improvement but helps produce larger particles

Question 36

What is steam flaking?

Answer 36

-steam raises moisture to 18-20% -rolled to produce a think flake -thin flakes improver performance of animals -increase availability

Question 37

What does steam rolling and flaking both do?

Answer 37

-expose more surface for digestion

Question 38

What is pelleting?

Answer 38

-ground feed subjected to stem before compression to produce a pellet -control of diameter and hardness -often more palatable than ground meal -sometimes easier handling

Question 39

What can pelleting prevent?

Answer 39

sorting (picky eaters)

Question 40

What is popping and micronizing?

Answer 40

-exposure to high heat causes sudden expansion of seeds that ruptures them (think popcorn) -density is greatly reduced and grains can be rolled to increase density but maintain greater starch surface area

Question 41

How is micronizing different from popping?

Answer 41

-micronizing is similar to popping but heat is provided by infrared energy

Question 42

When is extrusion most commonly applied to?

Answer 42

-more common with pet foods than with production animal feeds

Question 43

What is extrusion?

Answer 43

-uses a spiral screw press -grain or mixture is forced through a tapered head -pressure and grinding and heat -produces ribbonlike product (ex. cheese puffs)

Question 44

What are the steps of extrusion?

Answer 44

1. feed ingredients through grinder 2. Preconditioner (heat/steam) in mixer 3. extruder (heat and pressure) 4. dryer/cooler 5. weighting 6. labeling/packaging