iCEV10168 Student Notes

Advanced Livestock Nutrition - Student Notes

Accompanies: Advanced Livestock Nutrition 1

Directions: Fill in the blanks. Digestive Systems of Ruminant & Non-Ruminant Animals Segment 1. Digestive System • Breaks down feed into smaller _____________ of nutrients • Absorbs the _____________used by the body for energy 2. Digestive System • Uses both _____________and physical means • Is made up of the _____________tract (GIT), which extends from the

mouth to the anus Clinic Corner: Parts of food which cannot be broken down, digested or absorbed are excreted as bowel movements. 3. Digestive System • Functions include:

breaking down feed particles (proteins, fats and starches) into smaller _____________ (amino acids, fatty acids and glucose)

absorbing the molecules produced by digestion into the _____________system for distribution around the body

eliminating the undigested and unabsorbed portion of feed 4. Pre-digestion • Includes the following:

_____________ mouth mastication esophagus

5. Prehension • Is the way animals gather _____________into their mouths

– for example: • horses use their lips • cattle use their tongues • sheep and goats use both tongue and lips • chickens use their beak and _____________to throw food to the

back of their throats and swallow



6. Mouth • Is where food enters the digestive tract • Reduces the size of food particles by grinding or chewing

is the place of mechanical breakdown or _____________ • Is where enzymatic breakdown begins

saliva is added which contains enzymes which breaks down feed • Mixes food with saliva to create a _____________ Bolus: mass of food and saliva formed in the mouth after thorough chewing 7. Mastication • Is also known as chewing • Breaks down the particle size to increase surface area

allows enzymes and _____________to more readily break down nutrients

• Is a _____________sequence of the jaw opening and closing, known as the chewing cycle

Clinic Corner: Ruminant animals chew food more than once to extract more nutrients.

8. Esophagus • Is the muscular tube which takes food from the mouth to the stomach • Consists of _____________muscle contracting to push the food

toward the stomach • Also contains the _____________, which prevents food from passing

from the stomach back into the esophagus 9. Digestion • Is separated into the following three steps:

mechanical forces _____________action enzymatic activity or _____________

10. Digestive Systems • Include the following:

_____________ (polygastric) non-ruminants (_____________)



11. Ruminants (Polygastric) • Are animals with a multi compartment stomach • Spend about eight hours a day grazing, eight hours a day

_____________and eight hours a day resting • Are often called “_____________” • Examples include:

cattle, sheep, goats, buffalo and deer Clinic Corner: Ruminants eat fibrous feed and later regurgitate the material, called the cud and chew it again. 12. Ruminants (Polygastric) • Have the unique ability to break down very fibrous _____________

(cellulose) • Have no upper _____________

have a harden gum called a “dental pad” 13. Ruminant (Polygastric) • Includes the following anatomy:

rumen reticulum _____________ abomasum

14. Rumen • Allows ruminants to digest _____________

food is mixed with fluid to form a soft mass known as the cud or the bolus

• Is the first of three stomachs which makes up the fore stomach • Is the largest of the _____________compartments • Acts as a storage compartment or holding vat for feed 15. Rumen • Contains anaerobic bacteria to initiate _____________of cellulose • Functions include:

breaking down plant material with microbes _____________of protein and carbohydrates



16. Microbes • Are _____________which continually eat away at the contents in the

rumen to help decrease particle size, which will increase absorption • Are required for ruminants to convert feed components into useable

sources of _____________and protein 17. Microbes • Convert feed _____________for ruminants into useable sources of

energy and protein • Include the following:

bacteria and protozoa are the most important microbes and they digest approximately _____________ of digestible dry matter

Clinic Corner: The number and proliferation of microbes depends on the rumen pH and the supply of energy and protein. 18. Reticulum • Is separated from the rumen by a _____________of tissue • Is made up of a _____________lining to catch foreign material, which

might have been present in the feed 19. Reticulum • Is also known as the “_____________” because the lining resembles

a honeycomb • Works with the rumen to provide an additional area for

_____________ 20. Omasum • Is the third division of the fore stomach • Is located between the _____________and the abomasum • Acts as a type of pump, which moves the food from the reticulorumen

to the _____________ 21. Omasum • Is also known as the _____________ • Contains 90 to 95 percent _____________ Clinic Corner: The omasum is sometimes referred to as “the butcher’s bible” because of its similarity to pages of a book.



22. Omasum • Functions include:

removal of water further _____________and breaking down of feed

• contains plate-like folds known as _____________, which extend from the wall of the omasum, like pages in a book extends from the binding

23. Abomasum • Connects the _____________to the small intestines • Is the ruminant's true stomach and is very similar to the stomach of

_____________ 24. Abomasum • Almost always contains a continuous flow of food because of the large

amount of _____________eaten • Utilizes acid digestion instead of microbial fermentation like the rumen • _____________contains folds which produce gastric juices containing

enzymes (pepsins) and hydrochloric acid Enzymes: proteins which increase the rate of chemical reactions 25. Non-Ruminants (Monogastric) • Have one stomach (mono: one, gastric: stomach) • Are usually carnivores or _____________ • Usually eat small quantities of forage or fiber • Have a _____________stomach similar to humans • Examples include:

horses pigs

26. Non-Ruminants (Monogastric) • Include the following anatomy:

stomach _____________ pancreas liver large intestine



27. Stomach • Is a sack-like organ lined with a glandular, absorptive _____________ • Is involved in the second phase of digestion • Secretes pepsin and _____________acid to break down food particles Clinic Corner: A horse’s stomach contains less than ten percent of the GI tract. 28. Stomach • Is divided into the following four sections:

cardia (entrance) _____________ (left portion of the stomach) body (main portion of the stomach) pylorus (termination)

29. Small Intestine • Is the portion of the digestive _____________between the stomach

and large intestine • Is the longest section of the digestive system • Is the location where most _____________digestion takes place 30. Small Intestine • Is the location where most of the _____________in food are digested • Is where most food products are absorbed • Is divided into three sections:

_____________ jejunum ileum

31. Duodenum • Is the first section of the small intestine • Mixes chyme with digestive fluids from the _____________ (bile) and

_____________ (pancreatic juices) • Is the location where most chemical digestion takes place Chyme: partially digested mass of food from the stomach



32. Jejunum • Is the long, _____________mid-section of the small intestine • Is the location where breakdown of the _____________is completed • Is lined with villi Villi: small, finger-like outgrowths which make it easier for digested material to be absorbed 33. Ileum • Is the final section of the small intestine • Is the site of absorption of _____________ • Also absorbs bile salts and products not absorbed by the __________ 34. Pancreas • Produces enzymes to aid in the breakdown of _____________, fats,

proteins and acids in the duodenum • Produces two _____________to help regulate blood:

insulin glycogen

35. Pancreas • Includes the following:

both exocrine and endocrine functions: • endocrine glands release hormones into the

_____________spaces surrounding the cells • _____________glands secrete substances through ducts and

discharge them into the external environment, organs or outside the body

36. Liver • Is the _____________gland in the body • Stores vitamins, iron and glycogen • Detoxifies chemicals, _____________and poisons • Is connected to the gallbladder (except in horses) • Is the location where bile is stored Bile: thick greenish-yellow digestive fluid, aids in the digestion of fats 37. Large Intestine • Removes water from food waste • Compresses _____________into a form, which makes the process of

_____________from the body easier



38. Large Intestine • Includes the following anatomy:

cecum _____________ rectum anus

39. Cecum • Is also known as the blind gut • Is the beginning of the large intestine • Is the main place for _____________digestion in horses • Is similar to the cattle rumen • Breaks down feed not _____________in the small intestine 40. Colon • Extracts water and _____________from waste before it is extracted

from the body • Does not play a major role in the absorption of _____________and

foods 41. Rectum • Is the terminal portion of the large intestine • Stores _____________waste (feces) • Is the area used in some animals for entry during artificial

_____________ Clinic Corner: Large animals, specifically cattle, when being artificially inseminated will have one hand placed into the rectum to locate the cervix to feed the A.I. rod through the cervix to the uterus. 42. Anus • Is the last part of the _____________tract • Is the opening for undigested food to pass from the body • Controls the extraction of _____________



43. Digestive System • Includes the following diagrams:

cattle digestive system pig digestive system _____________digestive system goat digestive system _____________digestive system horse digestive system

44. Cattle Digestive System 45. Pig Digestive System



46. Sheep Digestive System 47. Goat Digestive System 48. Chicken Digestive System



49. Horse Digestive System Nutrients, Vitamins, Minerals & Additives in Livestock Feed Segment 1. Nutrition • Can also be termed as nourishment or aliment • Involves absorption of feed by the body

utilized for _____________ (normal function), reproduction and growth

• Aids in preventing disease and promoting health • Includes:

essential nutrients _____________ nutrient requirements

2. Essential Nutrients • Are substances or chemical _____________required by the animal for

productive purposes • Are _____________for life and must be provided in the diet • Build and repair tissues, give heat, energy and regulate body

processes Diet: mixture of food and drink available for an animal to provide nutrients



3. Essential Nutrients • Include the following:

proteins carbohydrates _____________ (fat) vitamins minerals _____________

4. Proteins • Are composed of _____________ acids

ten can be synthesized by tissues in the body and are known as the non-essential amino acids

ten must be provided in the diet and are known as the essential amino acids

• Are measured by crude protein, which can be _____________by multiplying the percentage of nitrogen in the feed by 6.25

Amino Acids: organic compounds containing an amino group and a carboxylic acid group 5. Protein Deficiencies • In animals can cause many problems and includes the following:

decreased growth and _____________ reduced feed intake body tissue loss poor hair coat poor hoof growth _____________physical endurance infertility decreased milk and egg production

6. Carbohydrates • Are composed only of carbon, _____________and oxygen • Are the main source of energy • Comprise 65 to 75 percent of dry _____________in grains, forages

and roughages



7. Carbohydrates • Are made from the following:

simple carbohydrates (sugars) • quickly _____________ • quick source of energy • contains refined sugars and few essential vitamins and minerals

complex _____________ (starches) • requires longer to digest • usually packed with fiber, vitamins and minerals

8. Lipids (Fat) • Are used as energy • Are broken down into two types:

fats • typically of animal origin

saturated _____________acids are solid at room temperature

oils • typically of plant or _____________origin

unsaturated fatty acids are liquid at room temperature

9. Lipids (Fat) • Contain hydrocarbons and make up the building blocks of the structure

and function of living cells • Include the following _____________, which can vary in length and

saturation: saturation is the presence of double bonds saturated fatty acids have no double bonds unsaturated fatty acids have one or more _____________

Clinic Corner: Double bonds are a chemical bond where two pairs of electrons are shared between two atoms. 10. Lipid (Fat) Deficiencies • Are not common in _____________animals, but may have an effect on

poultry and causes the following problems: _____________growth decreased reproductive performance



11. Vitamins • Are present in feed and are required by the body in small amounts • Regulate _____________and maintenance for normal growth and

functioning • Are found in the following forms:

_____________ water soluble

12. Fat Soluble Vitamins • Are stored in body fat • Are also stored in the _____________when not being used • Taken in excess can be harmful, as they do not readily leave the body • Include the following:

vitamin A _____________ vitamin E vitamin K

13. Vitamin A • Is found only in animals • Aids in both day and night vision • Is essential for proper _____________ • Is also used for development of bones, teeth and nerve tissue • Helps maintain a healthy immune system • Is mostly (_____________) stored in the liver 14. Vitamin D • Is formed by the presence of _____________upon certain sterols • Promotes growth and maintenance of bones and teeth • Aids in regulation of blood calcium levels • Increases the absorption from the _____________tract and metabolic

use of phosphorus and calcium • Is stored mainly in the blood



15. Vitamin E • Is an _____________which interacts with selenium in order to provide

protection for cells and tissues involved with the _____________system

Clinic Corner: Antioxidants are micronutrients which protect the tissues in the body by blocking harmful chemical reactions. Selenium is a mineral which helps protect cells from damage. 16. Vitamin K • Is essential in the liver for the production of _____________ • Is required for the _____________of plasma clotting factors Clinic Corner: Ruminants do not often require large amounts of Vitamin K due to the production of the vitamin within the rumen. 17. Water Soluble Vitamins • Can be dissolved in water • Are not stored in the body and must be _____________daily • Contain little health concern if _____________amounts are consumed • Include the following:

vitamin B-1 vitamin B-12 vitamin C

18. Vitamin B-1 • Aids in releasing energy from _____________ • Helps with nerve function • Plays a key role in _____________metabolism • Requirements are influenced by animal size, genetic factors and

physiological status 19. Vitamin B-12 • Is required for normal cell activity to occur • Is required for _____________of red blood cells • Is more important in a ruminant than in a non-ruminant • Is involved in carbohydrate and fat _____________and helps with

protein synthesis • Is mainly stored in the liver



20. Vitamin C • Plays an important role in building and repairing _____________ • Aides in healing _____________, burns and fractures • Improves the immune system 21. Vitamin Deficiencies • In animals can cause many problems and includes the following:

_____________bone growth decreased milk production diarrhea digestive disturbances watery eyes and impaired vision increased _____________to infections loss of hair blood clotting

22. Vitamin Deficiencies • Can cause the following problems:

poor _____________ poor growth poor hair coat reproductive problems _____________illness weakness

23. Minerals • Are needed for digestion to form _____________structures and for

metabolic processes within the body • Aid in formation of muscles, tissues and bones • Can be added to the feed directly or in the form of mineral blocks

trace _____________block (red) salt block (white) salt plus sulfur (yellow)



24. Minerals • Are divided into the following:

macrominerals (major minerals) which are required in large _____________

_____________ (trace minerals) which are required in smaller quantities

25. Macrominerals • Include the following:

calcium and _____________ sodium and chloride _____________ potassium

26. Calcium & Phosphorus • Are generally acquired with consumption of _____________,

especially legumes • Play an important role in muscle function • Are responsible for development and maintenance of the

_____________system Clinic Corner: 98 to 99 percent of calcium is stored in bones 27. Sodium & Chloride • Work together to maintain _____________, pH and water balance of

body fluids • Are commonly expressed as a salt requirement • Are involved in muscle and nerve function • Regulate cation and _____________equilibrium Clinic Corner: Sodium also assists in the transportation of amino acids, minerals and vitamin into cells.



28. Sulfur • Is present in enzymes, proteins, certain vitamins and other compounds • Is found in high levels in soybean products, _____________and corn

byproducts • Can also be found in water • Is needed for _____________function • Is a crucial mineral for wool and feather growth Clinic Corner: Hemoglobin is used to transport oxygen in the blood of mammals. 29. Potassium • Is needed to maintain normal body and organ function • Helps to transport _____________in and out of cells • Helps with water balance, active transport of nutrients into the cell and

nerve transmission • Assists in regulating _____________ 30. Microminerals • Include the following:

_____________ cobalt iodine zinc

31. Manganese • Plays an important role in growth and reproduction • Helps in the production of enzymes used for metabolism of proteins

and fats • Is required for fetal and udder development, milk _____________and

skeleton development • _____________is needed in poultry and cattle 32. Cobalt • Is required for the synthesis of vitamin B-12 • Can also act as a _____________for zinc in the large intestine • Must be consumed in the animal’s diet • Must be supplemented to _____________animals • Can be supplied by rumen organisms



33. Iodine • Is required in very low levels • Is essential for production of _____________ • Is extremely important in the diet of pregnant animals to ensure normal

development of the fetus • Supplement is commonly iodized salt • Deficiency and toxicity can cause _____________

lumps on the throat or neck caused by a thyroid gland growing larger than normal

Thyroxin: hormone which regulates metabolic rate 34. Zinc • Plays an important role in DNA, _____________and protein production • Plays a role in immune response, hoof health and enzyme systems • Is contained in _____________, grains and proteins • Is stored in the liver and bones • Is important for skin and wound healing 35. Mineral Deficiencies • In animals can cause many problems and includes the following:

_____________bone growth decreased growth decreased milk or wool production deformed bones enlarged thyroid gland heart failure _____________ loss of hair



36. Mineral Deficiencies • Can cause the following problems:

milk fever _____________ poor feed efficiency poor hair coat reduced _____________ reproductive problems skin disorders stiffness

37. Water • Is the most important nutrient • Helps to regulate body temperature • Aids in _____________nutrients throughout the body • Rids the body of waste materials • Makes up more than 50 percent of the _____________ Clinic Corner: Two to five pounds of water will be consumed for every pound of feed consumed by the animal. 38. Water • Can be accessed by an animal from the following:

tank or pond _____________water automatic water _____________water

Clinic Corner: Nipple waters are a healthier option for pigs because they are at a lower risk for bacteria unlike pools and tanks 39. Additives • Provide no nutrition, although some are added for extra

_____________and minerals • Are important in young animals diets (flavoring compounds) as they

learn to eat dry feed rather than milk from their mother • Functions include:

preserving flavor improving taste and _____________ supplying medication



40. Additives • For ruminants include:

– microbial additives, which provide the following: • development of _____________ • increases feed intake

– acid additives, which provide the following: • feed preservative • _____________additive • prevention of ketosis • milk replacer

Clinic Corner: Ketosis is the process in which the body does not have enough glucose for energy, resulting in stored fats being broken down for energy. 41. Additives • For non-ruminants include:

– probiotics • prevention of intestinal disease

– enzyme additive • improves _____________of poor-quality feed

– amino acids • _____________chemical synthesis

42. Additives • Are regulated and approved by the _____________for animals and

food products in order to provide safety for animals and human consumption

• Often require a _____________period before harvesting production animals for human consumption safety

43. Nutrient Requirements • For livestock are dependent upon the following:

age _____________ weight _____________state environmental conditions



44. Age • Often determines _____________requirements of animals, for

example: younger animals require additional nutrients for _____________

45. Gender • Affects nutritional requirements due to the following:

males tend to have a higher _____________requirements due to a higher physical demand in energy

males have a faster _____________rate compared to females females who are pregnant or lactating often require a higher amount

of nutrients

46. Weight • Affects nutritional _____________due to the following:

heavier animals may require less nutrients while lighter or _____________animals may require more nutrients

47. Physiological State • Has the greatest _____________on nutritional requirements • Is also known as an animal’s life stage in production and includes the

following stages: lactation _____________ growth maintenance

48. Environmental Conditions • Affect nutritional requirements due to the following:

temperature _____________weather walking long distances during _____________periods



Livestock Feed & Feedstuffs Segment 1. Livestock Feed & Feedstuffs • Are also known as _____________, which is defined as the food given

to animals, rather than the food they find for themselves • Include the following:

roughages _____________ additives

2. Roughages • Contain more than 18 percent crude fiber • Are a critical part of a _____________diet and function • Vary greatly in palatability, digestibility and nutrient content • Are commonly found in the following forms:

_____________ non-legumes

3. Legumes • Contain roughly 18 percent protein • Increase nitrogen content in the _____________ • Are made of leaves, stems and stalks • _____________are used as concentrates • Examples include:

alfalfa clover

4. Alfalfa • Is high in protein content and dietary carbohydrates which provide

_____________ • Is also rich in mineral content • Is available in the forms of hay, silage, _____________, pellets, cubed

products or grazing Clinic Corner: Protein content can be determined by the stage of growth of the plants at time of harvest. The more immature the plants are when harvested, the higher the protein content. 5. Clover • Is highly _____________and contains a high amount of protein • Is used for grazing pasture and is often found in _____________



6. Non-Legumes • Have a medium to low protein content, are lower in

_____________and are mainly grasses and cereal grains • Often require _____________feed to meet an animal’s nutrient

requirements 7. Non-Legumes • Examples include:

triticale grain _____________or milo wheat barley rye _____________ oats

8. Triticale • Is a hybrid breeder's mix crossing wheat and rye • Is used mainly as a _____________ • Is more _____________than rye 9. Grain Sorghum or Milo • Is produced in areas where water is not available for corn to survive • Has a hard _____________ which must be processed to improve the

nutrients available to animals • Has a relatively low _____________protein • Contains 8 to 12 percent crude protein Crude Protein: estimate of the total protein of a feed; includes nitrogen containing substances such as ammonia, amino acids and nitrates 10. Wheat • Is a popular cereal grain but is generally too _____________ • Has a _____________content which is superior to corn and grain

sorghum



11. Wheat • Grows in many areas and is used for _____________and grain

soft wheat from the western United States has 10 to 11 percent protein

hard red _____________ of the United States Great Plains has 12 to 14 percent protein

12. Barley • Is commonly used in diets of _____________cattle • Is also a strong component of horse feed • Contains water-soluble carbohydrates which are poorly digested and

lowers its energy content • Contains an outside hull which makes it less _____________than

corn, wheat or milo • Contains 12 to 13 percent crude protein content 13. Rye • Is primarily grown for grain, but occasionally for hay or pasture • Has a fairly _____________ • Is normally mixed with other grains • Contains 12 to 13 percent crude protein _____________ 14. Corn • Is the most common and _____________cereal grain • Is high in energy but has a low protein level

8 to 10 percent • Is often used because of cost _____________ 15. Oats • Possess the highest quality protein of all the cereal grains

13 to 14 percent • Contain a large hull which is less _____________, but is usually

removed when processed • Are an ideal _____________for starting cattle on feed because of its

high fiber and hull content Hull: outer covering of a seed or fruit



16. Legumes & Non-Legumes • Are commonly fed in the following forms:

hay _____________ grain

17. Hay • Is cut, dried and baled grass • Is high in fibrous materials and contains a lot of _____________ • Is used when _____________is not commonly available due to

weather issues 18. Hay • Is also used if an animal is unable to access _____________, such as

animals kept in a stall or barn • Has a nutritional _____________which will vary greatly between hay

type, time of harvest and storage 19. Silage • Is pasture grass which has been cut and _____________ • Is stored in a large pit where tractors or other _____________drive

over it to firm the pile, which is then covered with plastic sheets to keep oxygen out

• Is used to feed cattle and sheep when pasture is not available 20. Grain • Is a cultivated _____________ used to feed livestock • Is the seed of a food plant, for example:

corn rye oats

21. Concentrates • Are feeds which contain a high density of nutrients and contain less

than _____________crude fiber content when dry • Are often high in energy and _____________ • Are found in the following forms:

energy feeds protein supplements



22. Energy Feeds • Are high in energy, low in fiber and are highly _____________

for example: • high in starch and low in _____________

• Consist of cereal grains, mill by-products, fats and oils

23. Protein Supplements • Are often used to meet an animals nutrient requirements due to a

protein deficiency, lowered appetite, weight loss, poor growth or reproductive performance and reduced _____________production

• Are important for the health of food production animals as well as ranch _____________

• Examples include: soybean meal cottonseed meal

24. Soybean Meal • Is the most important protein supplement for livestock feeding in the

United States • Contains _____________ protein • Has a good balance of amino acids suitable for feeding swine and

poultry • Is the product remaining after _____________most of the oil from

whole soybeans 25. Cottonseed Meal • Is the second most important _____________protein supplement in

the United States • Has a lower palatability than _____________meal, especially for non-

ruminants • Contains approximately 44 percent crude protein content and 12

percent crude fiber Clinic Corner: Cottonseed hulls are commonly fed to cattle on an as-is basis.



26. Processing Feed • Is performed for the following reasons:

to improve _____________ to alter the particle size to improve _____________ to facilitate preservation, storage or transportation of the grain

27. Feed Processing Methods • Include:

grinding dry rolling, _____________and crimping pelleting steam rolling steam _____________

28. Grinding • Is usually done with a hammer mill • Grinds the grain to a very small particle size, which

_____________increases surface area and rate of digestion • Is a common process for swine and poultry feeds • Is not common used for beef cattle because it decreases

_____________and increases the potential for ruminal acidosis (bloat) 29. Dry Rolling, Cracking & Crimping • Is done by passing grain through a set of grooved (_____________)

rolls • Particle size can vary from fine to coarse • Is not frequently used for _____________or poultry • Is common for beef and dairy cattle 30. Pelleting • Is ground or cracked grain before being steamed and forced through a

_____________ • Increases product density and decreases fine particles which typically

decreases _____________ • Makes grains easier to store and transport



31. Pelleting • Is commonly used in poultry and swine and has been shown to

increase their weight gain and feed efficiency • Is not cost effective to use in a beef _____________or on dairy cattle • Is a common way to _____________protein and/or energy to range

cows and horses (i.e. range cubes) 32. Pellets • Are blended from various raw materials and additives • Are formulated according to the specific requirements of the

_____________animal • Contain a complete _____________in each pellet • Differ in size depending on animal size 33. Steam Rolling • Is the process of exposing grain to steam for one to eight minutes

before rolling • Is also known as crimping or _____________ • May improve palatability and animal _____________in some instances 34. Steam Flaking • Is the process in which grain is steamed for 15 to 30 minutes and then

rolled to produce a _____________ • Increases starch digestibility because of extensive _____________and

rupture of the starch granules 35. Steam Flaking • Improves feed efficiency for corn seven to ten percent versus dry

rolling or _____________methods • Is the most common processing method utilized in the

_____________industry



Rations, Quality & Feeding Practices of Livestock Animals Segment 1. Rations • Are a matter of _____________feeds • Are effective when consumed at a level to supply an efficient amount of

energy in relation to body weight • Are the amount needed to supply the daily nutrient requirements of the

animal • Should normally be _____________, palatable and free of toxic

substances 2. Balanced Rations • Are the amount of feed _____________to animals to provide a proper

amount of nutrients for a specific purpose for example:

• _____________in feedlot cattle or milk production in dairy cows 3. Balanced Rations • Should provide the following:

protein _____________ minerals vitamins concentrates

• Includes: dry matter _____________ (DMI) energy content formulating rations

4. Dry Matter Intake • Is the amount of _____________an animal consumes • Is _____________through the following equation:

DM intake = 100/(100-digestibility) x DM weight of feces where digestibility is in percent



5. Dry Matter Intake • Calculation example:

if the _____________weight of the feces of an animal is 680 grams/day and the percentage of digestibility of the feed consumed is _____________, then the amount of dry feed consumed would be: • DM intake (g/day) = (100/40) x 680 = 1,700

6. Energy Content • Of feed ingredients is needed in order to _____________diets which

have specific energy concentration or production goals • Includes the following:

gross energy (GE) digestible energy (DE) _____________energy (ME) net energy (NE)

7. Gross Energy (GE) • Is the _____________released from a specific feed • Indicates the potential energy in a feed but is not the exact amount of

_____________energy 8. Digestible Energy (DE) • Is the _____________in feed after subtracting the energy lost in

_____________ 9. Metabolized Energy (ME) • Is the energy in feed after _____________the energy lost in feces,

urine and _____________ 10. Net Energy (NE) • Is the energy available to the animal after consumption,

_____________and metabolization of feed for production • Is the _____________energy minus what is lost as heat 11. Formulating Rations • _____________determination of the following:

nutrient requirements feedstuff _____________ composition of available feeds



12. Formulating Rations • Are performed for the following reasons:

to analyze feeds in the _____________and the nutrients they provide to combine feeds to meet nutrient specifications to specify the nutrient requirements or constraints for the ration and to

provide a combination of feeds which meet or exceed the requirements at a lower cost _____________

13. Rations • Are easily _____________by using the Pearson Square method

this method is most _____________when combining two feeds 14. Formulating Feed Rations • Step 1:

– set up your _____________

15. Formulating Feed Rations • Step 2:

– input your _____________




– subtract each _____________ from the crude protein desired in the center of the square


– the numbers you get after _____________will be the parts you need for the two feeds


– _____________the two numbers together to get the total parts for the feed ration




– the parts of each feed can be _____________as a percent simply by dividing the individual parts by the total parts and _____________by 100

• parts of feed 1/total parts (100) = % feed 1 • parts of feed 2/total parts (100) = % feed 2


– _____________the pounds of each feed you need by multiplying your percent of feed by how many _____________of feed you need

• % feed 1 x pounds of ration = total pounds needed for ration • % feed 2 x pounds of ration = total pounds needed for ration

21. Least-cost Feed Formulation • _____________the nutrient requirements or constraints for the ration,

while providing a combination of feeds which meet or exceed the requirements at a lower cost per pound

• Is often completed with computers using linear _____________software

22. Least-cost Feed Formulation • Requires the following information:

cost of feed _____________ nutrient content of feed ingredients nutrient requirement of the animal availability of the nutrient minimum and maximum _____________levels

23. Feeding Practices • Can be provided to animals in a number of different ways and include

the following: feeders _____________ lick tanks for _____________ tub feeders protein blocks



24. Feed Quality • Affects its value for animal nutrition • Includes _____________and nutrient content • Is higher if produced on well _____________soils 25. Hay Quality • Is affected by _____________and handling methods, for example:

moisture content must be reduced so it can be stored without spoiling or undergoing serious loss of nutrients

should be _____________as soon as possible after it reaches a safe moisture level for storage

26. Poor Feed & Hay Quality • Occurs for the following reasons:

extreme weather excess _____________ inadequate storage management improper _____________and handling

27. Poor Feed & Hay Quality • Can cause the following:

loss of weight and body condition _____________reproduction lower offspring survival rates decreased performance susceptibility to disease nutrient _____________ lowered palatability and digestibility

28. Factors Affecting Feed Intake • Include the following:

animal _____________factors feed related factors _____________factors



29. Animal Related Factors • Include the following:

body condition scoring gender _____________ genetics disease

30. Body Condition Scoring • Is a subjective _____________of the amount of fat on an animal’s

body • Is often used to determine a feeding program for animals • Is dependent upon the species • Examples include:

_____________body condition scoring horse body condition scoring

31. Cattle Body Condition Scoring • Evaluates the following _____________to

determine a cow’s condition: spinous processes vertebrae hooks and pins thurl tailhead

32. Horse Body Condition Scoring • Evaluates the following anatomy to determine

a _____________condition: – neck – _____________ – shoulder – ribs – loin – tailhead



33. Gender • Affects feed intake due to the following:

males tend to have a higher feed intake due to a higher _____________demand in energy

males have a faster growth _____________compared to females 34. Pregnancy • Requires an _____________amount of nutrients for the development

of the fetus and increases feed _____________ 35. Genetics • Plays an important _____________in feed intake and causes an

animal who has a higher production potential to have a higher _____________for nutrients, thus resulting in a higher feed intake

36. Disease • Affects feed consumption due to a loss of _____________often

caused by metabolic, _____________diseases or internal parasites 37. Feed Related Factors • Include the following:

palatability deficiency of nutrients _____________of feed physical form of feed chemical composition ratio of concentrate to _____________

38. Palatability • Refers to how well the animal will accept feed • Can cause _____________if the animal does not find a feed

acceptable • Problems include:

animals not eating enough reduced growth and gains low _____________of meat, milk or eggs increased sickness



39. Deficiency of Nutrients • Reduces the activity of _____________ which results in a decrease in

feed intake 40. Physical Form of Feed • Increase or decrease feed intake due to the following:

taste texture digestibility _____________

41. Digestibility of Feed • Is defined as the amount of feed which is _____________and used by

the animal • May be decreased due to low _____________feed which causes

animals to consume less

42. Chemical Composition • Of feeds determines an animal’s rate of digestion • Is known as neutral _____________fiber, which is the

_____________for plant cells for animal feed analysis 43. Ratio of Concentrate to Roughage • Causes the following:

an increase in concentration _____________may reduce roughage intake due to lowering _____________digestion by rumen mircoorganisms and a lowered pH

44. Environmental Factors • Include the following:

severe weather _____________and vices poor design of _____________

45. Severe Weather • Affects feed intake directly and _____________, for example:

damaged crops may cause a decrease in digestibility and quality grazing animals reduce _____________due to heavy rain or snow



46. Stresses & Vices • Often decrease an animal’s feed intake and include the following

examples: poor health noises or _____________ excessive handling uncomfortable housing or _____________

47. Poor Design of Feeders • Often result in feed contamination and _____________due to manure

or _____________in the feed

Documents

iCEV10168 Student Notes