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Nutrition > Lecture 3 Part 1 > Flashcards

Lecture 3 Part 1 Flashcards

1
Q

what are the groups of classifications

A
  • roughages
  • energy concentrates
  • protein concentrates
  • mineral supplement
  • vitamin supplement
  • nonnutritive additives
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2
Q

what is the difference between concentrates vs roughages

A

concentrates are less than 18% CF while roughages are more than 18% CF
- roughages are also lower in energy

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3
Q

roughages

A

any material suitable for feeding livestock in which crude fiber is more than 18% of dry weight
- crude fiber value

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4
Q

why are roughages beneficial

A
  • high bulk
  • high fiber
  • useful in ruminant diets
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5
Q

what are roughages low in

A

energy

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6
Q

dry roughages

A
  • aerial parts of plants that have been dried to atmospheric moisture content
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7
Q

what is the percent DM for dry roughages

A

88-90%

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8
Q

examples of dry roughages

A
  • stalks
  • CORN
  • SOYBEAN
  • hulls
  • shells
  • corn cobs
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9
Q

dry forages

A

hay

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10
Q

what happens if there is too much moisture

A
  • invites mold
  • can cause combustion in storage barn
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11
Q

what is hay

A

grass or legume crop harvested, sun dried, and stored

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12
Q

what are some of the crop species in hay

A
  • alfalfa (legume)
  • brome grass
  • orchard grass
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13
Q

what is better, legumes or grasses?

A

legumes

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14
Q

example of a legume

A

clovers

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15
Q

increase in nitrogen causes what to happen in CP

A

increase

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16
Q

why do we sun cure

A

want 15% moisture or less

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17
Q

stage of maturity for hay

A
  • early
  • mid
  • late
  • bloom
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18
Q

legume

A

specific type of plant
- roots that grow nodules and have relationship with microbes
- nitrogen fixation

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19
Q

standing plants roughages

A
  • FIELD CURED
  • crop residues
  • CARBONACEOUS ROUGHAGES
20
Q

examples of crop residues

A

what’s left after harvest
- corn stalks
- straw

21
Q

carbonaceous roughages

A
  • low protein
  • Cp is less than 5-6%
22
Q

what is an example of a carbonaceous roughage

23
Q

proteinaceous roughages

A
  • dry roughages
  • high protein
  • CP greater than 9%
  • relative to species
24
Q

examples of proteinaceous roughages

A
  • hays
  • legume
  • nonlegume
25
legumes protein level
higher
26
nonlegumes
immature grass
27
what are fresh roughages
pastures, range plants, and forages fed fresh - all forage feed that are not cut or are cut
28
protein level of carbonaceous
low--> 4-6% - Bermuda grass
29
protein level proteinaceous
- higher--> greater than 6% - early vegetative - wheat pasture
30
range land
out west - often contains native plant species - no weed control - lower quality
31
silages (roughages)
- aerial parts of plants, chopped, and preserved - carbonaceous - proteinaceous
32
what are silages usually preserved in
- silos - bunkers - plastic wrap - no sun curing or drying
33
how are high moisture forages stored
in oxygen limiting structure
34
when does fermentation occur with silages
28 days
35
what does corn silage and grass silage fall under
- carbonaceous - roughage
36
what does alfalfa and clover silage fall under
- proteinaceous - roughage
37
what do cows like the taste of
baleage
38
what is the most common silage
corn silage
39
what does TMR stand for
total mixed ration
40
what are the keys to silage production
- limit oxygen - provide desirable environment for bacteria
41
what are the keys to making a desirable environment for bacteria
- forage moisture - fitness of chop - exclusion of air - forage of sugar
42
inoculants
introducing bacteria
43
ensiling
o2 exclusion Anaerobic bacteria organic acids (drop pH) -pickled or preserved wet
44
lag phase
as Oz gets used and closed off, some of the aerobic bacteria dies
45
fermentation phase
- producing acids - anaerobic bacteria thrive
46
stable phase
acceptable to start feeding

Nutrition (29 decks)

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