Feeds And Feeding

Front 1

feedstuffs

Back 1

any ingredient in a ration,

natural or synthetic

Front 2

ration

Back 2

ingredients fed to an animal to meed nutritional requirements for one 24 hour period

Front 3

diet

Back 3

all feedstuffs consumed by an animal over a long period of time (weeks or months)

Front 4

feed

Back 4

same as feedstuffs

portion of ration

or entire ration (complete feed for horses)

Front 5

3 forms of a ration

Back 5

intend to feed, presented to animal, consumed by animal

Front 6

feeding animals in influenced by...

Back 6

research done by feed companies rather than gov't

environmental impact (runoff concerns, etc.)

animal welfare

[new tech, ethanol industry, organic farming, food safety, value added food products ie more omega 3 by feeding chickens differently]

Front 7

IFN

Back 7

international feed numbering system

6 digits

identifies each feed uniquely, recognized around the world

classes feeds by their type or what they provide

Front 8

first number of IFN

Back 8

identifies the particular group of feeds

ie. dry rough, pasture grass, ensiled forage, energy conc, protein supp, mineral supp, vit supp, feed add

Front 9

High energy feeds (concentrates, energy concentrates)

Back 9

<18% crude fiber

>60% total digestible nutrients (TDN)

<20% crude protein

used to increase energy density or calorie count

provide most energy in MONOGASTRICS

Front 10

types of high energy feeds

Back 10

cereal grains, liquid feeds, fats/oil

Front 11

cereal grains

Back 11

grass family, grown for kernels/seeds

95.5 in us=corn

sorghum, barley, oats

Front 12

small grain crops

Back 12

produce straw as by-product

oats, wheat, barley, rye

Front 13

pericarp

Back 13

hull/bran layer

5% of weight of seed

FIBER

Front 14

endosperm

Back 14

internal part

75-85% of weight of seed

STARCH (tiny bit of protein)

90% digestible in all animal species

Front 15

germ/embryo

Back 15

10% of weight of seed

oil

Front 16

general MOISTURE in all cereal grains

Back 16

a. dry or air dry=10-15% moisture (less than 15 to prevent spoiling) MOST COMMON

b. high moisture=22-38% moisture (silo to ferment to prevent from spoiling) fed wet--> cattle

Front 17

general CARBOHYDRATES in all cereal grains

Back 17

high starch, low fiber (<10%)

Front 18

general LIPIDS in all cereal grains

Back 18

3-6% ether extract (%weight of seed)

oil-->unsaturated

Front 19

general PROTEIN in all cereal grains

Back 19

9-14% weight of seed

low in lysine (essential AA, so lower quality feed, downside)

Front 20

general MINERALS in all cereal grains

Back 20

low in Ca (have to supplement)

medium in P protein (much unavailable/low digest/absorp, feed additive to help)

Front 21

general VITAMINS in all cereal grains

Back 21

poor source of fat-soluble vits (ADEK)

better source of B vit (B-complex)(in pericarp)

Front 22

Vitamin C

Back 22

all animals can make by themselves from glucose in feed-don't have to supplement or feed

Front 23

who inspects and grades grain?

Back 23

US Department of Agriculture

Front 24

only inspect and grade if being used for?

Back 24

export or human consumption

Front 25

best grade? (can be used for human consumption)

Back 25

U.S. No. 1

Front 26

Factors affecting grade/quality/$value

Back 26

moisture

test weight

% broken/damaged kernels

amount of foreign material

evidence of mold or heat damage

Front 27

corn (maize) main types

Back 27

field(dent)

sweet

indian corn

Front 28

#/bushel of corn US No1

Back 28

56#/bushel

Front 29

#/bushel of oats US No 1

Back 29

32#/bushel

Front 30

#/bushel of wheat US No1

Back 30

60#/bushel

Front 31

#/bushel of barley US No 1

Back 31

48#/bushel

Front 32

why corn?

Back 32

HIGHEST DRY MATTER YIELD OF ANY GRAIN CROP

multi-use (feed, ethanol, human products)

most palatable

Front 33

shelled corn

Back 33

kernels only

dry or high moisture

Front 34

cob corn/ear corn

Back 34

cob and kernels

higher in fiber

lower energy value 5-8%

dry or high moisture

Front 35

high moisture vs. dry

Back 35

5-15% more energy in high moisture due to fermentation (increases starch availability and digestibility)

Front 36

Dry (air-dry) corn

Back 36

shelled - closed tin/aluminum bins

ear/cob corn - steel mesh cribs, can go in with 20% moisture and will dry b/c good air flow

Front 37

corn drier

Back 37

start w/ 20-25% moisture, dry down to 15% for storage

Front 38

factors that increase digestibility/energy value of whole grains (increase 5-15%)

Back 38

grinding

high moisture/ensiling (fermentation effect)

steam flaking

popping (dry heat)

genetic variety

Front 39

stave

Back 39

have to grind before putting in stave

packs and ferments better

Front 40

oxygen-limiting silo

Back 40

can put whole kernels in b/c its oxygen free