Animal nutrition lab practical study guide

What are the 8 categories of feed?

What are the 8 categories of feed?

1. Roughsges

Describe roughages/forages/silages & haylaged

>18% crude fiber (CF)

Animal is harvesting themselves

Hay needs to be dried out to be out in storage for winter: if not done properly (not to dry and not to moisture) it can cause dryness to breaking or spontaneously combustion due to microb

Silage: immediately stored in anaerobic conditions. 65-70% moisture-To test squeeze it

Haylage: 40-50% moisture

Describe energy feeds

<18% CF and < 20% crude protein (CP)

Describe protein supplements

>20% CP

Unless heat treated before hand they can inhibit digestion

Describe mineral/vitamin supplements

Added to base rations (more is not better)

Source: are individual or feed source

Describe non-nutritive additives

Enhance effectiveness of nutrients

Not a nutrient

Function in gut and target gut cell wall

Includes anti microbial, probiotics, antibiotics, and anti fungal, buffers, enzymes, hormones, medicines, modifiers of rumen fermentation

Diagram parts of seed and tell what feed classification these fractions fall into?

Describe different types of non-nutrient additives

Summaries feedstuffs according to their fiber and protein content?

Describe different parts of a feed label?

A. Requirements

1. Product name

2. Brand name (if any)

3. Animal it’s intended for

4. Guaranteed analysis (max and mins)

5. List of ingredients

6. Directions for use (warnings (if any)) -medicated

7. Name and address of manufacture

8. Net weight - product in bag

B. Feed label ingredients

1. May be listed as individual feeds or product groups

C. Calcium: phosphorus ratio

Define primary differences bw the 3 types of nutritive analyses of feed

Chemical analysis

1. Nutrient content

2. What’s presented to the animals

fairly quick and inexpensive to analyze

Biological analysis

1. Use animals

2. Measure utilize of nutrients

3. Best way but costly and tedious

Microbiological analysis

1. Measure ability of microbes to use feed

2. Intermediate

Chemical analyzes

Proximate analysis

1. Developed in Germany 100 yrs ago

2. Mostly commonly used

3. Crude methods - possible errors

4. 6 fractures

-water, ash, CP, ether extract (EE), CF, Nitrogen Free Extract (NFE)

Water

For equation- always adds to 100

Ash

Ether extract

Crude protein

Carbohydrate determination

Carbohydrate determination

List components of Proximate Analysis, nutrients they include, & potential error

What’s included in ADF or NDF?

What’s included in insoluble & soluble fiber within the TDF system?

Describe partitioning of energy?

Calculate TDN?

Make sure to get a representative sample

Good sample

Classify the digestive system

Nutrient metabolism is similar for all animals

The differences are how the animals process the feed and what the feed is

Digestive tract differ for what they eat determines what the animal can eat

Classification of digestive system

A. Based on

1. Anatomical differences - ruminant or nonruminant

2. Dietary differences -carnivorous(enzymatic digestion, short GI tract), omnivorous(eat plant and animal tissue, enzymatic and some microbial), herbivorous(microbial fermentation, ruminant -most nutrients in small intestine absorption) ruminants are true herbivores. Nonrument - microbial digestion after enzymatic digestion, hind gut)

Label anatomy of each species - Poultry

Label anatomy of each species - Swine

Label anatomy of each species - Ruminants

They also have the other organs like the swine just not in image

Reticulum - honeycomb structure- microbial fermentation, pacemaker, hardware disease

Rumen- papillae- they get bigger or smaller depending on food

Omasum / many folds- filter

Abomasum on looks like nonruminent

Label anatomy of each species - Horses

Massive large intestine

Hind gut

No gallbladder

Compare and contrast the digestive anatomy among poultry, swine, ruminants, and horses?

Avian digestive system

No teeth

Crop - storage

Proventriculus -true stomach

Ventriculus -gizzard (grit is added to food to act like teeth)

Ceca (2cecums) - related to flight blance

Stomach anatomy

4 regions

1. Esophageal

2. Cardiac

3. Fundic

4. Pyloric