Final Exam Flashcards
What are common sources of fat in diets for cattle?
Basal ingredients (forage, grains) Animal Fat Inert Fat Oilseeds High-fat by-product feed
What are the advantages of feed-grade commodity fats?
Lower cost
High-quality fats are acceptably inert in Rumen
Highly digestible
What are the disadvantages of feed-grade commodity fats?
Handling and mixing difficult Quality control = variable Low-quality fats: - decrease intake - decrease milk fat % - disrupt fiber
What are the main factors to consider in the value of protein feeds?
Protein content Amino acid profile Digestibility coefficient Heat damage Cost/ availability Other nutrient composition
Name four oilseed meals and explain one in details
Soybean meal:
- most widely used protein source
- palatable
- digestible
- solvent extraction with and without hulls
- very good source when used alone for ruminants
- cost effective
- not good source alone for monogastrics
Cottonseed meal
Sunflower
Canola meal
What are some advantages of feeding potato byproducts?
Can receive the byproducts from places like McDonalds that can’t sell them for human consumption
Nutritious byproduct
Energy dense
What are some disadvantages of feeding potato byproducts?
moisture content is high
Explain corn grains in ruminant and non-ruminant nutrition?
Extremely palatable
Yields the most Digestible DM per acre
Energy Dense
Ruminants and non-ruminants can eat when processed different
Explain barley grains in ruminant and non-ruminant nutrition?
Rapidly fermentable
Good quality protein
Less energy content
High fiber content - not good for monogastrics
Name 2 “dry” methods of grain processing and explain one in detail.
Dry rolling - pass between 2 rollers - can have cracking or coarse grind - size of the rollers can be different - this process exposes the starch to make it more digestible Grinding
Name 2 “wet” methods of grain processing and explain one in detail.
Steam rolling
Steam flaking
- steam for 15-30 minutes then flake
- extreme process resulting in high increase in digestibility
Define rumen degradable vs. undegradable protein? Which one is utilized more effectively by the host animal? Explain why?
Degradable is degraded by rumen microbes in the rumen
Undegradable bypasses the rumen and is utilized by the animal
Undegradable protein because the rumens cannot break the protein down, so it bypasses the rumen and is utilized by the animal
What is “milk line” and how is it used to make the best quality corn silage?
Milk line is the amount of starch in a kernel and maturity
It allows the person to know when there is adequate moisture, starch and not to much fiber
What are the two major barriers to grain digestion? Give an example (method) of how you can overcome each.
Seed coat/hull - physical processing methods - grinding/ crushing Protein Matrix - using heat or water or both to help gelatinize starch
For poultry fed typical diets, we do not need to supplement which type of vitamin?
Vitamin C
