Feeds and Feeding Exam 1

F&F Dr. Reagan Sims TXST AG 4326 Reviewing Nutrition, terms, naming feed, categories, and Feed systems

Why do we feed animals?

Production, biochemical reactions, ethics, and nutrients

What are the 6 nutrients?

Water, carbs, protein, fats (lipids), vitamins and minerals

What are carbs feed for?

Used for energy

What is a monosaccharide?

What are the main 3?

Simplest unit of carbs.

Glucose, galactose, fructose

What is a disaccharide?

What are the main 3?

“Double sugars”

Maltose, lactose, sucrose

What is a polysaccharide?

What are the main 4?

Chain of monosaccharides.

Cellulose, hemicellulose, starch, glycogen

Why are fats so important?

They contain 2.25 times more energy than of carbs because they have less oxygen.

What are fats made out of?

Phospholipids and triglycerides

What are the two different types of fats?

What is the difference between them?

Saturated and unsaturated

saturated has no double bonds and solid at room temperature

Unsaturated has double or more bonds and is liquid at room temperature.

What is biohydrogenation?

The breaking of double bonds using hydrogen to turn unsaturated fats to saturated fats by microbes in the rumen.

What are the fat soluble vitamins?

A, D, E, K

“A DEK of fat cards”

What are the water soluble vitamins

B, C

“Be Cool by the water”

What are the important (for this class) macrominerals?

Ca, K, P, Mg, Na, Cl, S

Cool Kids Play Many Nice Clean Songs

What are the important (for this class) microminerals?

Zn, Cu, I, Fe, Se, Co, Mn

Zinc Cups In Front Serve Cold Milk

What are proteins made out of?

Monomers

peptides → polypeptides → proteins:polymer

What do we call protein in F&F?

Crude protein

Why is it important we keep the different GI tracts in mind when feeding?

Different types of feed, how the feed is processed and the nutrient absorption.

How much energy is provided to ruminants by VFAs?

70-75%

What are the 3 VFAs?

Acetate, Propinate, Butyrate

Acetate come from feeding what?

Roughages

Propionate comes from feeding what?

Grains

Butyrate come from what?

Lack of energy in the diet

What is the product of acetate?

Fatty acids

What is the product of propionate?

Glucose

What is the product of butyrate?

Ketones

What gasses are made during ruminant digestion?

Hydrogen, methane, CO₂ , ammonia

What are some of the microbes in the rumen?

Protozoa, bacteria, yeast, fungi, archaea, viruses

What is the role of protazoa in the rumen?

For carb fermentation

What is the role of bacteria in the rumen?

To break down roughage

What is the role of yeast in the rumen?

To keep and anaerobic environment and to feed microbes

What is the role of fungi in the rumen?

For roughage digestion and to help break the cell wall

What is the role of archaea in the rumen?

To collect hyrdrogen

What is the role of viruses in the rumen?

To control bacterial populations in the rumen

What are the 2 types of protein sources for ruminants?

True protein and Non-protein nitrogen (NPN)

What are the 3 different NPNs?

Urea, ammonia, nitrates

What is the difference between Total mixed ration (TMR) and supplemental ration?

Total mixed ration is all of the nutrition is provided in a diet.

Supplemental rations are when roughage is accessible providing energy and protein

What are concentrates?

Feeds that are low in fiber high in energy or protein

What are roughages?

Very high in fiber and vary in protein and starch content.

What is an essential nutrient

A nutrient that must be provided in the diet

What is a limiting nutrient?

It is an essential nutrient that is deficient in the diet and results in a positive effect when we supplement

What is a nutrient toxicity

It is in excess in nutrient

What is a secondary substance?

Substances in feed that can negatively impact absorption in nutrients

Who names feedstuff?

The International Network Feed Information Center (INFIC)

How are names given?

From the origin, the part being fed, processing/treatment, stage in maturity, and grade

What are categories for feedstuff and why are they important?

Ingredients that are organized by nutritional value and feeding method.

They allow for feed substitutions for when an ingredient is out of season, prices change, or availability changes.

What are the 3 different feed systems?

Roughages, concentrates and additives.

What are the 3 roughages?

Dry forages and roughages, grazable pastures, and silages

What are the 2 concentrates?

Energy feeds, and protein supplements

What are the 3 additives?

Vitamin supplements, mineral supplements, and additives.

What are the categories of roughages?

Green pasture forages, hays, mature standing forage, silage, fodder trees, fruit and beet crop residues

What is important to know about green pasture forages?

Grazeable: cereal forages, forage legumes,herbs and forbes, and leaves of fodder or root crops

What is important to know about hays?

There produced from cutting and drying pastures. Low in moisture. Nort easily substituted for each other.

What is important about mature standing forage?

High in fiber but it sucks. Low in nutritional value and digestibility.

What is important to know about silage?

It is fermented grazeable forage. Preserves nutritional value of forage but does not enhance nutrition.

What is important to know about fodder trees?

Not commonly used. High in fiber, low in nutritional value. Needs to be pelleted if fed.

What is important to know about fruit and beet crops?

They are high in minerals and vitamins, and fiber. Fed in dry form. Low in starch and protein.

How can we classify roughages?

1. Based on moisture content

2. botanical origin

3. nutritional vvalue

4. Stage of maturity

5. origin/source

6. Fiber content

What does the moisture content of a roughage tell you? What are the 2 types? what are the %’s for each?

Tells you how to feed and store it. Dry roughages are <15% moisture. Succulent roughages are 60-90% moisture.

What does botanical origin tell you? Why types are there?

Indicates nutritional and fiber value. There are legumes, grass types, and a mixture.

What are the categories and percentages of nutritional value.

High quality: 13-15% CP or more

Medium quality: 9-12% CP

Low quality:8% CP or less

What are the stages of maturity and what are their nutritional values?

Vegetative: high in CP

Boot/Pre bloom: medium in CP

Mature: low in CP

What are the different origins? What are their nutritional values?

Cultivated: high in nutritional value

Natural/native: lower quality

Crop residue: lower quality

What does fiber content tell you? What terms do we use for this?

Tells you digestibility and balanced rations. Crude fiber, nutrient detergent fiber, acid detergent fiber.

What is crude fiber?

Measurement of indigestibility in monogastrics

What is nutrient detergent fiber?

AKA NDF. Total fiber contents of feed. “Bulkiness” of the feed. When NDF increases, Feed Intake decreases

What is acid detergent fiber?

AKA ADF. Digestibility of fiber. When ADF increases, digestibility decreases.

Is cellulose a digestable or indigestible?

It is digestible

Is lignin a digestible or indigestible?

It is indigestible.

What is phytoestrogens?

roughage disorder that causes reproductive problems in sheep. Found in pasture legumes. There is 2 types, isoflavins and coumestans.

What do isoflavins come from?

Eating clover.

What do coumestans come from?

Eating alfalfa.

What are tannins?