Review Questions Ch. 3

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Review Questions Ch. 3

• 1. Maintain vital life processes.
• 2. Heat production of the animal while it is at
  rest and not digesting food.
• 3. Beating of the heart, maintenance of blood
  pressure, transmission of nerve impulses,
  breathing, work of other internal organs.
• 5. Work of vital organs, nutrient utilization,
  normal activity, work, shivering.

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Review Questions Ch. 3

• 6. The temperature at which an animal must
  increase the oxidation of nutrients to increase
  body temperature. Lower environmental
  temperature may require additional energy
  nutrients.
• 8. No. Some energy is lost through the feces,
  urine, and gases produced in the body.

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Review Questions Ch. 3

• 9. Animals will require more energy in rations
  if the are pregnant, producing milk or at hard
  work. It is only after all the maintenance
  needs of the animal are met that energy nutrients
  can be used for growth, lactation and pregnancy.
• 10. Carbohydrates, fats and oils.
• 11. Carbohydrates, readily available, easily
  digested, generally lowest in cost.

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Review Questions Ch. 3

• 12. Organic compounds, occur as compound
  substances in feed, a monosaccharide, of which
  glucose is the simplest form.
• 14. Simple sugars containing six carbon atoms.
• 18. Seeds, roots and tubers.
• 19. Fiber increases digestibility, yet it is low
  in palatibility, helps microbes, adds lubricants
  to the digestive system.

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Review Questions Ch. 3

• 20. 2.25 times.
• 22. Saturated two hydrogen atoms attached to
  each carbon atom and three hydrogen atoms
  attached to the carbon atom at the end of the
  chain. Unsaturated contains one or more pairs
  of double-bond carbon atoms from which the
  hydrogen atom has been removed.

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Review Questions Ch. 3

• 23. Linoleic, linolenic and arachidonic.
• 24. Raise energy level of diet, improve flavor,
  texture, and palatability of feed.
• 25. Corn, barley, beet pulp.
• 27. Dried beet pulp usually used in dairy
  cattle, adds bulk, makes rations more palatable,
  mild laxative.

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Review Questions Ch. 3

• 28. Animal fat.
• 29. Can cause scouring, improves palatability,
  aids rumen microbial activity, reduces dust and
  adds sweet flavor.
• 30. Numbers 1-30 pg. 36 and 37.

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Chapter 4 Livestock Nutrition

• Protein

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Objectives

• Describe protein
• List sources of protein.
• Describe the functions of protein.
• Describe the symptoms of protein deficiency in
  the animal.
• Discuss non-protein nitrogen sources.

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Proteins

• Long complex organic compounds that are formed
  when amino acids are combined with each other
  into polymers.
• Contain carbon, hydrogen, oxygen, nitrogen,
  sulphur and sometimes phosphorus and iron.
• All proteins in the food chain originate from
  plants.

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Proteins

• Digestion of plant protein by the animal provides
  the amino acids used in the body to form animal
  protein.
• Plant cell nucleus and protoplasm is mainly
  protein
• Most protein in plants is found in leaves,
  petioles and seeds.

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Crude protein

• All of the nitrogenous compounds found in a feed.
• The nitrogen content of protein averages 16.
• A commercial feed tag shos the guaranteed minimum
  crude protein content of the feed as a percent of
  the weight.
• Not all crude protein in a feed is digestible.
• 60 of a roughage ration is digestible.
• 75-85 of a high concentrate ration is digestible.

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Digestible protein

• A rations approximate amount of protein available
  for use by the animal.
• The difference between the protein content of the
  feed and what is found in the feces.

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Crude Protein

• Because ruminants can utilize both protein and
  NPN through microbial action in the rumen, the
  use of crude protein value is valid and realistic
  when balancing ruminant rations.
• Non-ruminant animals cannot use the amides (NPN)
  as a substitute for the essential amino acids.

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Amino Acids

• Organic acids containing one or more alpha-amino
  groups that form the building blocks of proteins.
• The average protein contains 100 or more amino
  acids.
• There are 20 to 22 amino acids commonly found in
  proteins.
• Amino acids are classified by the number of
  acidic and basic carboxyl groups.

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Essential Amino Acids

• Those acids which must be provided in the ration
  of non-ruminant animals because the animals
  cannot synthesize them fast enough to meet their
  needs.
• Ruminant animals can generally synthesize the
  essential amino acids by rumen microbial action.
• Non-essential amino acids are synthesized in the
  body from other amino acids and therefore, do not
  have to be provided in the ration.
• There are 10 essential and 13 nonessential for
  swine and 14 for poultry.

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Amino Acids

• The quality of a protein is related to its amino
  acid content.
• High quality protein have a good balance of the
  essential amino acids.
• Poor quality proteins are deficient in amount or
  balance of the essential amino acids.
• When feeding non-ruminant animals, the amino acid
  content of the protein is of greater importance
  than the percent of protein present in the feed.

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Limiting amino acid

• The term for the essential amino acid that is
  present in the lowest amount in the feed.
• Essential amino acids are required in the ration
  in definite proportions.
• Amino acids may supplement each other when two
  different protein feeds have different amounts of
  a limiting amino acid.
• Because of this supplementary effect, it is
  recommended that more than one source of protein
  be supplied in the diets of non-ruminants.

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Functions of Proteins

• An essential part of all living tissue.
• Needed for maintenance, finishing, work, and wool
  production, the greatest need is for growth,
  reproduction and lactation.
• No other nutrient can replace protein in the
  diet.
• Depending upon the species, the minimum level of
  protein needed in the ration ranges from 8 to 21
  percent.
• More protein is required for younger animals.
• Protein requirements are also higher during the
  gestation and lactation periods than at other
  times.

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Protein Deficiency

• A shortage of protein n the diet results in a
  variety of symptoms.
• Including depressed performance, higher
  production costs.
• Unthriftyness poor hair coat.

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Dairy Cattle

• Limited amounts of protein is stored n the blood,
  liver and muscles of cattle.
• When a diet is deficient in protein, this reserve
  is quickly used up and signs of deficiency
  appear.
• During lactation the solids-not-fat content of
  the milk is reduced.
• Will lower immunity and reduce hormone secretions.

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Beef Cattle

• Appetite depression, which results in reduced
  energy intake.
• Irregular or delayed estrus in breeding females.
• Loss of weight, slow growth and reduced milk
  production.

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Sheep

• Also depresses appetite, reduces feed intake and
  resulting in an energy shortage.
• Poor growth rate, poor muscular development, and
  loss of weight.
• Wool production is lower and reproductive
  problems also appear.
• When the deficiency is drastic anemia will result.

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Horses

• Depressed appetite is the primary indication of
  protein deficiency in horses.
• Mature horses will lose weight and young horse
  will grow slowly.
• Reduction in fertility in mares.

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Swine

• Slows down growth.
• Increases susceptibility to bacterial infection.
• Anemia, and increased fat concentration in the
  liver.

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Protein as an Energy Source

• When excess protein is included in the diet the
  excess may be used as an energy source.
• The remaining material is used for energy need or
  stored as body fat.
• Protein feeds are more expensive than energy
  feeds therefore they are not as economical.
• Every effort should be made to have the correct
  balance of amino acids in the diet.

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Unavailable Feed Protein

• Feed can lose protein due to improper storage.
• When calculating rations, adjustments must be
  made for this loss of protein.

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Protein Solubility

• Poorly soluble crude protein when all silage
  rations are fed.
• Quickly attacked in the rumen by bacteria enzymes
  and degraded to simpler compounds.
• Byproduct concentrate feeds often contain a high
  level of soluble crude protein which makes them a
  poor choice in the ration when feeding silages.

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Biological Value of Protein

• In feed, the percent of digestible protein that
  is retained by the animal for use is a measure of
  the biological value of the protein.
• A protein feed with a good balance of the
  essential amino acids will show less excreted
  protein,thus having a high biological value.
• Animal protein feeds have a higher biological
  value than plant proteins because they contain a
  better balance of amino acids.

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Plant Protein Supplements

• Feeds that are high in amino acids.
• A protein supplement generally contains over 20
  crude protein.
• Two groups of supplements, plant and animal
  origin.
• Protein supplements of the animal origin are
  considered to be of higher quality because they
  contain a better balance of the essential amino
  acids.
• Not all of the animal origin protein is superior.

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Plant Protein Supplement

• The major source of plant protein supplements is
  oil seed byproducts.
• Soybean meal is the most used and economical,
  containing between 43-48 protein on a dry matter
  basis.
• Cottonseed and linseed meal are also important
  plant protein sources.
• Dehydrated alfalfa meal is also an important
  source of plant protein.

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Fat Extraction Methods

• The three kinds of extraction methods are used
  hydraulic, expeller and solvent.
• Hydraulic is a mechanical method, leaving a lot
  of the oil in the meal, rarely used today.
• The expeller method was developed for soybeans,
  mechanical, uses a screw press, still widely used
  in the cotton belt.
• Solvent, is a chemical process, used since
  1940s. Removes almost all of the fat, all
  soybean meal is being produced using the solvent
  method.

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Soybeans as a Protein Source

• Soybeans average 37-38 protein and 17-18 fat.
• Should be no more than 20 of the total grain
  mix.
• Soybeans contain urease and antitrypsin. The
  release ammonia from urea, and prevent the
  effectiveness of the enzyme trypsin.

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Urea

• A non-protein nitrogen compound that contains 45
  nitrogen.
• Manufactured by combining atmospheric nitrogen
  with ammonia and carbon dioxide.
• Most common of the non-protein nitrogen sources
  used in ruminant rations.
• In beef cattle it can be used to provide all the
  supplemental protein needed for animals over 600
  pounds.

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Urea

• Not palatable and must be thoroughly mixed in the
  ration to be acceptable to the animal.
• Mixing urea with molasses increase its
  palatability.

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Urea Toxicity

• Urea is a normal byproduct of protein
  metabolismin animals and is not toxic.
• However, the ammonia produced by mocrobe activity
  in the rumen may be toxic if more is released
  than can be completely utilized by the microbes.
• Two mechanisms operate to keep ammonia below a
  toxic level, one the conversion of ammonia to
  microbial protein, and two, the liver where
  ammonia is combined with carbon dioxide to form
  less toxic urea.

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Nitrates/Nitrites

• Plants with a high accumulation of nitrates may
  have a toxic effect on livestock.
• Causes of high nitrate accumulation include
  excess levels of nitrate in the soil, dry
  conditions followed by inadequate soil moisture
  an imbalance in soil fertility.
• Annual grasses are more likely to accumulate
  excess nitrates.

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Nitrates/Nitrites

• Cereal grains generally do not cause a nitrate
  problem.
• Symptoms include, poor appetite, slower gains,
  low production, watery eyes, rough hair coat and
  lower conception rate.
• Pinkeye and foot rot are secondary infections
  from nitrate poisoning.
• Supplementing Vitamin A can reduce the effects f
  nitrate poisoning.
• Monogastric animals are more tolerant of higher
  nitrate levels in the feed than are ruminants
  because there is less reduction of nitrate to
  nitrite by non-ruminants.

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Other Non-protein Nitrogen

• Include ammoniated molasses, ammoniated beet
  pulp, ammoniated cottonseed meal, ammoniated
  citrus pulp, ammoniated rice hulls, ammonia in
  anhydrous (without water) or water form can be
  added to corn silage.The digestibility of straw
  and other low quality roughages is improved by
  the addition of ammonia.

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Byproduct Feeds as Protein

• Brewers grain, Wheat bran, malt sprouts, beetpulp
  and cereal grain screenings.
• Beet pulp will improve palatibility.
• Wheat bran provides bulk and fiber.
• Whey is economical in dried or liquid form but is
  relatively low in protein.

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Grass and Legume Forages

• Legume forages contain more protein than grass
  forages.
• Both are lower in protein than the oil meals.
• The crude protein content of forages is the best
  overall indicator of their feeding value in
  livestock rations.
• Forages harvested in the early stages of growth
  have a higher protein level than more mature
  forages.

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Grain as a Protein Source

• Vary greatly in protein level, fed mainly as an
  energy source.
• Protein content of grains must be taken into
  account when formulating rations.
• Corn, the most fed grain in livestock rations is
  deficient in lysine.
• Deficiencies of amino acids in the grains are
  important in formulating rations.

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