Lecture 8 - Food and Feed

Question 1

The components of the diets

Answer 1

Feedstuff

Question 2

All feedstuff offered during a 24 hours period

Answer 2

Ration/Daily ration

Question 3

Nutrients that must be provided in the diet to support health

Answer 3

Essential nutrients

Question 4

Feed formulated to provide all essential nutrients for the animal (except water); can be fed as a sole food source (such as extruded diets for dogs and cats that are balanced)

Answer 4

Complete feed

Question 5

True or False: Most livestock diets are a mixture of individual feedstuff, although complete feeds do exist as an option

Answer 5

True

Question 6

High fiber foods with a crude fiber content of 20% or more; examples include forage, straw, silage/haylage, and seed hulls

Answer 6

Roughage

Question 7

Starches, simple sugars, proteins, vitamins, and minerals are found in the plant cell’s ________.

Answer 7

Cytosol

Question 8

Fiber comprises the cell _____, and soluble fiber is in the _____________ space, forming a matrix that holds cells together.

Answer 8

Wall; intercellular

Question 9

Seeds (grains) have a high content of…

Answer 9

Starch

Question 10

Cellulose, hemicellulose, and lignin are all examples of fiber found in the… (name the part of the cell)

Answer 10

Cell wall

Question 11

Pectin and gums are both examples of fiber found in the… (name the part of the cell)

Answer 11

Intercellular space

Question 12

Fiber and starch are both polysaccharides, but what is the key factor that makes them different in regards to dietary needs?

Answer 12

Endogenous mammalian enzymes cannot break the 1, 4 glycosidic linkage (only alpha) in cellulose or hemicellulose

Question 13

What eventually happens to starches with bacterial fermentation?

Answer 13

They form volatile fatty acids (VFA)

Question 14

Carbohydrates that do not support the building foundations of the plant, and thus are usually more digestible

Answer 14

Non-structural carbohydrate (NSC)

Question 15

These represent a fraction of the non-structural carbohydrates, and they are reduced when hay is soaked in water

Answer 15

Water-soluble carbohydrates (WSC)

Question 16

Beet pulp is energy dense and has a ____ NSC content, while rice bran is energy dense but has a _______ NSC content

Answer 16

Low; Higher

Extra note:
Low = 4 to 20% NSC DM
Higher = 16 to 34% NSC DM

Question 17

Where does fermentation occur in horses, rabbits, and rodents?

Answer 17

Hindgut

Question 18

Where does fermentation occur in camelids and ruminants?

Answer 18

Forestomach

Question 19

An anaerobic process where the substrate is broken down to simpler compounds by microbial enzymes (such as cellulase)

Answer 19

Fermentation

Question 20

What is produced during fermentation?

Answer 20

Energy, VFAs, and gasses (CO2 and CH4)

Question 21

A non-carbohydrate carbon polymer found in plants; its content increases in plants as they mature and grow, and digestibility decreases when it exists in high amounts

Answer 21

Lignin

Question 22

What structural component in lignin molecules directly correlates with combustibility?

Answer 22

They are high in hydrocarbons

Question 23

Grass and legumes are both examples of ___________.

Answer 23

Forage

Question 24

What is the link between legumes and nitrogen?

Answer 24

Associated bacteria can fix N2 into the soil, then NH3 is absorbed into the plant to be used as substrate for protein and other nitrogenous compounds

Question 25

Refers to plants that are available for grazing; can either be cultivated or wild and may or may not be irrigated

Answer 25

Pasture

Question 26

Cut forage that is dried and consists of 90% dry matter and 10% moisture; can be stored for relatively long periods of time in bales and stacks once cuts

Answer 26

Hay

Question 27

Most hays are either __________ or __________ hay

Answer 27

Grasses (ex: timothy grass hay, orchard grass hay) Legume (ex: alfalfa hay)

Question 28

What are the stages of maturity for hay? (4 stages)

Answer 28

- Bud stage (HIGHEST nutrient content) - Bloom stage (high yield, decreased digestibility) - Seed production stage (aged, less digestible/nutritious) - Dormant stage (LEAST digestible/nutritious, often burnt for fertilizer rather than used for graze)

Question 29

First harvest, variable maturity, less digestible, and lower nutritional value

Answer 29

First cutting of hay

Question 30

Uniform growth, greater water penetration, warmer weather, higher nutritional value, higher digestibility

Answer 30

Second and third cutting of hay

Question 31

How can water exposure affect hay? (2 answers)

Answer 31

- “Moldy basement smell” (hay too wet when baled or got wet while in storage) - Dark brown color, visible mold spores (water damage)

Question 32

What factors should be noted when evaluating hay? (3 factors, one word each)

Answer 32

Appearance, color, and smell

Question 33

What is the MOST ACCURATE way to determine if hay is of good quality?

Answer 33

Lab analysis of nutrient content and digestibility from a core sample

Question 34

The forage that regrows after hay is cut, dried, and removed; high quality, nutrient rich, and lush

Answer 34

Aftermath - also called stubble (mostly for grains) or residue

Question 35

Bloat, enterotoxemia, laminitis, pulmonary edema (cattle) are all clinical signs that may arise as a result of ingesting hay that is too _______.

Answer 35

Rich

Question 36

Stems of mature grain plants left behind once grains are removed; thick and high in lignin; better as substrate than food, but can be chopped into small pieces and added to livestock ration as a partially digestible fiber

Answer 36

Straw

Question 37

Cereal crop that is chopped and fermented prior to being fed; usually uses the entire plant (stems, leaves, and grain); 65 to 70% moisture, and 30 to 35% dry matter

Answer 37

Silage

Question 38

Made from a non-grain forage such as alfalfa; usually uses the entire plant; 40 to 50% moisture

Answer 38

Haylage

Question 39

What are the steps of ensiling (the process of silage and haylage production)?

Answer 39

- Crops are cut and removed from field - Material is packed tight and sealed in a silo or bag to ferment (anaerobic process, lack of O2 vital to process) - Acid acts as preservative and inhibits bacterial growth

Question 40

A seed of bacteria from another silage used to expedite fermentation and limit mold and spoilage in new silage

Answer 40

Inoculants

Question 41

Why is it important for silage to be packed in tightly to its storage space and under anaerobic conditions?

Answer 41

Mold and spoilage often occur in looser areas/gaps where air/rain/groundwater can penetrate

Question 42

Oils/fats as well as grains/concentrates are ______ energy feeds.

Answer 42

High

Question 43

True or False: Non-nitrogen proteins are useful in monogastric and hindgut fermenters, but not foregut fermenters

Answer 43

False; useful in FOREGUT fermenters but not monogastric or hindgut fermenters

Question 44

Nitrogen-containing feedstuffs include not only protein, but also compounds such as…

Answer 44

Urea, biuret, and ammoniated forages

Question 45

Where is non-protein nitrogen absorbed in species other the foregut fermenters?

Answer 45

Small intestines (later excreted in urine)