Lecture 16 - Processed Forage and Forage Quality Flashcards
(18 cards)
types of wet preservation of forages
direct cut silage and low moisture silage (haylage)
types of dry preservation of forages
hay
what moisture of hay storage causes loss
20%
what happens if hay moisture is above 20%
- causes heating
- reduces palatability
what moisture is hay stored at
<18%
hay stacking methods
mushroom style
pyramid
long north/south- oriented end to end single rows
rain is predicted tomorrow, but my hay moisture is around 22%. Should I bale it today?
should just wait because bailing it too early can cause more problems and it will dry after rain
6 basic nutrients for animals
- water
- carbohydrates
- protein
- minerals
- vitamins
- fats
forage crop quality
- higher in fiber
- cell wall constituents (partially digestible)
- cellular constituents (highly digestible)
plants are composed of
- 80% carbohydrates
- 10-15% protein/nucleic acid
- 5-7% minerals/vitamins
- 2-5% lipid (fatty acid)
cell wall constituents
- structural carbohydrates (cellulose, hemi cellulose, pectin)
- lignin
- cutin
cellular constituents
- minerals
- lipids
- protein
- non-structural carbohydrates
- vitamins
- polyphenols
- organic acids
fiber analysis of forage quality
- neutral detergent fiber (neg correlation to voluntary intake)
- acid detergent fibre (neg correlation to digestibility)
relative feed value
single value for comparing forages
total digestible nutrients
the sum of the digestible fiber, protein, lipid, and carbohydrate components of a feed/forage (positively correlated to digestible energy)
why are legumes better than grasses in forage mixtures
- higher leaf : stem ratio
- generally higher in minerals
- lower NDF
why are C3 grasses better than C4 in forage mixtures
- greater % of mesophyll
- lower fiber, higher CP
- contains rubisco
non structural CHOs maximum at ___________ and lowest in _______
late afternoon, morning
