Animal Nutrition Practicum 1

FORAGE IDENTIFICATION

...

What is a forage?

edible parts of plants, other than separated grain, that can provide feed for grazing animals or that can be harvested for feeding

What are 3 examples of forages?

Pasture, hay, and silage

What is the main characteristic of grasses?

parallel leaf venation

What forage is higher in protein legumes or grasses? And why?

Legumes, The take in nitrogen through a symbiotic relationship with bacteria which makes then have more protein

An Annual plant is defined as

a plant that germinates,grows, reproduces, and dies in a single year or growing season

______________ can only be propagated by seed.

Annuals

An perennial plant is defined as

a plant capable of living longer than a single growing season or year

Warm-season crops

begin growth in the spring or early summer and grow during the warmest months of the year

Cool-season crops

begin growth in fall orlate winter/early spring and grow duringthe cooler months of the year

Texas lands in what growing zones?

Transition zone and warm zone

List the warm-season grasses (6)

- Big Bluestem

- Bahiagrass

-Bermudagrass

- B-Dahl grass

- Buffalograss

-johnsongrass

List the cool season grasses

- Orchardgrass

- Timothy

List the warm season legumes

- Alfalfa

- Forage soybeans

Alfalfa is high in ____________,_______________,____________, and __________________

Alfalfa is high in crude protein, energy, vitamins, andminerals

True or False

Alfalfa harvested pre-bloom typically hashigher nutritive value and is more palatablethan more mature hay

true

List the cool season legumes

- Ball clover

- Crimson clover

What is silage?

Feed preserved by acid-producing action of fermentation; Essential to preservation of high-moisture forage as silage is the exclusion of air to produce anaerobic conditions and maintain a pH low enough to prevent mold development

What is the optimum pH range for silage?

3.5 to 4.5

Silage is highly susceptible to ______________ and sometimes spoils because of too __________________________, exposure to oxygen, and otherreasons

Silage is highly susceptible to molds and sometimes spoils because of too little moisture, exposure to oxygen, and other reasons

NON- STRUCTURAL CARBOHYDRATES

...

The 3 non structural carbohydrates that are within the cell are:

- sugar

- pectin

- starch

The 2 structural carbohydrates that make up the cell wall are:

- Hemicellulose

- Cellulose

(lignin- not digestible)

NSC's are useful because they...

NSC's are useful because they can be broken down and absorbed inthe small intestine and stored as glycogen

Carbohydrate-rich feeds are added to livestock rations as an________________ or to increase ________________________________.

Carbohydrate-rich feeds are added to livestock rations as an energy source or to increase energy density of the ration

Carbohydrate sources include: (3)

- cereal grains

- cereal grain byproducts

- molasses

List the cereal grains..

- Corn

- Oats

- Barley

- wheat

- Sorghum

- rice

- rye

List the grain structure starting from the outer layer

- Hull; Fiber

- Bran; protein and fiber

- Endosperm; starch

- Germ; protein and lipid

What makes up 70% of cereal grains?

carbohydrates

Why do we add molasses to feed?

To increase palatability

FAT SOURCES

...

Primary nutritional function of fats andoils is to provide_________

energy

Fat soluble vitamins are

A, D, E, K

What benefits of adding fats to the diet?

• Energy supply to improve milk yields, body condition, and fertility

• Combat heat stress

• Improve overall digestibility of the ration

• Influence the absorption of lipid-soluble compounds

• Increase the absorption of lipid-soluble vitamins

•Improves the feed efficiency of feed processing

What is an issue to consider when feeding fats and oils?

Rancidity

Rancidity is ____________of the feed, characterized by an off _________ and ___________.

Rancidity spoilage of the feed, characterized byan off-odor and flavor.

Rancidity will reduce ___________________ and cause additional nutritional problems

Rancidity will reduce palatability and cause additional nutritional problems

What are 3 antioxidants that are added to feed?

- Vitamin E

- BHT

- BHA

Seeds need to be processed for which species

nonruminants

Seeds could be fed either whole or processed to which species

ruminants

True or False

Grinding of whole grains can also cause rancidity

True

Cottonseed and soybeans are high in _________ and __________.

Cottonseed and soybeans are high in fat and protein.

For swine and poultry, the amount of fat added to the diet is largely based on _____________________ and_____________________.

For swine and poultry, the amount of fat added to the diet is largely based on energy requirements and associated production goals

PROTEINACEOUS FEEDS

...

Defined by the NRC as feedstuffs that have greater than 20% crude protein

Proteinaceous Feeds

True or False

High protein feeds are more expensive than other feeds

True

List the 3 main plant protein sources

- soybeans

- cottonseed

- peanuts

most _____________ meals are over 40% protein

Oilseed meals