1. TYPICAL OR COMMON FEEDS/FEEDSTUFFS 2008 Stephen R Schafer, EdD University of Nevada-Reno

2. Partially Funded By Ag Council of Nevada 4 Hall Lane Yerington, NV 89447 This presentation was developed for use as an educational resource and is provided as an educational service. User/purchase fees are not associated with this presentation.

3. Information Development Much effort and time was devoted to: developing accurate/current information incorporating appropriate pictures/graphics providing proper credit of pictures/graphics obtaining copyright/educational permission Any and/or all errors, omissions, etc. are purely unintentional/accidental.

4. Information Sources Colorado State University (4-H Livestock Manuals) Kansas State University (Forage Website) National 4-H/4HCCS (4-H Livestock Manuals) Oklahoma State University (Hay Judging) United States Dept of Agriculture (Animal Nutrition) University of Kentucky (Agripedia) University of Wyoming (4-H Livestock Manuals) Wikipedia {internet site} (Internet Encyclopedia)

5. TYPICAL OR COMMON FEEDS/FEEDSTUFFS Author Dr. Steve Schafer, University of Nevada-Reno Reviewers Dr. Steve Paisley, University of Wyoming Mr. Alan Hogan, Louisiana State University Mr. Wayne Tatman, University of Wyoming

6. Feedstuff(s) Usage/Purpose In order to understand proper feeding and usage of feeds & feedstuffs, it is necessary to comprehend: animal digestion systems animal growth patterns

7. Feedstuff(s) Usage/Purpose In order to understand proper feeding and usage of feeds & feedstuffs, it is necessary to comprehend digestion systems & growth patterns. Two types of digestive systems (non-ruminant/monogastric & ruminant). Ruminant animals (such as cattle, sheep, etc) have multi-part stomachs. This results in fermentation, and thus the digestion of grass/forage plants for the utilization/absorption of nutrients is possible and effective. Non-ruminant or mongastric animals (such as pigs) have a simple or single compartment stomach, so grass/forage digestion/utilization is not efficient. Animals first grow by building bone & muscle. As they age, bone & muscle growth decrease, & b ody maintenance/fat deposition needs increase. As result, protein is important in younger animals & energy is important in older/finishing animals.

8. Nutrients of Feeds/Feedstuffs All feedstuffs contain many different nutrients All nutrients are important to animal Each nutrient serves a different purpose There are five types of nutrients energy (carbohydrates & fats) proteinvitaminsmineralswater

9. Purposes of Nutrients Energy…used to fuel, power, and heat the body carbohydrates – sugars and starches fats – 2.5 times more energy than carbohydrates Protein…used to build the body (bone, muscle, tissue, etc) Vitamins…important for chemical reactions in the body Minerals…needed for the various life processes of body Water…is the largest component of most living things, as result, it is the most important/needed nutrient

10. Feedstuff(s) Categories Feedstuffs can be divided into two major categories: Concentrates….grains such as corn, oats, wheat, barley, milo, soybeans, etc….provide much energy…the protein varies, soybean meal and cottonseed meal is high (41-44%) but corn and oats is lower (9-12%) Roughages….forages such various types of hay, alfalfa, clover, etc….provide much fiber…the protein content varies, alfalfa is higher (15-19%, and sometimes even a little higher) but grass hay is lower (6-8%).

11. Feed Supplements Along with the two major divisions of feedstuffs, other ingredients are also used when formulating a feed ration Typically, there are two other types of ingredients: Nutrition Supplement…a mixture of vitamins and minerals designed to ensure proper nutrition and balance that meets/exceeds minimum requirements Medical Supplement…provides some sort of treatment and/or prevention through the animal eating/consuming the feed ration provided

12. Feed Label Information on Feed Label: Intended Species Intended Purpose Ingredients Protein Percent Withdrawal Time Warnings/Precautions Feeding Instructions Company Contact Info Photo: Ohio State University See a connection to previous slides?

13. Feedstuff(s) Quality Regardless of the feedstuff (concentrate or roughage), the quality of the ingredient is of utmost importance. Quality can be assessed by: color…is it the proper color odor…does it smell correctly/pleasant visual…are foreign objects present If is has wrong color, has unpleasant odor, contains mold, contains other objects/weeds, etc…the quality is low

14. Hay Quality The quality of hay can be assessed/evaluated via: Maturity (stems/seed heads) Spoilage (moldy/dusty) Heat (odorous/dark color) Content (objects/weeds) Color (greenish) Freshness (smells good)

15. Hay Quality Good (leafy/color/etc) Questionable (stems/etc) Issues (color/heat {?} /etc) Mature (seed heads/etc) Photos: Unknown Sources

16. Forage/Pasture/Hay (leafy) Lespedeza Photo: Unknown Source Alfalfa Vetch Red Clover Photo: Unknown Source Photo: University of Kentucky

17. Forage/Pasture/Hay (grass) Fescue Photos: Unknown Sources Haylage Timothy Photo: University of Kentucky

18. Green Feed (pasture and chop) Photos: University of Kentucky Green Pasture (any forage) Green Chop (fresh)

19. Corn Whole Ear Photo: Unknown Source Gluten Meal Shelled Photos: University of Kentucky

20. Cottonseed Whole Meal Hulls

21. Millet Whole Plant Photo: Unknown Source Photo: University of Kentucky Grain (proso variety) Grain (pearl variety) Photo: Unknown Source

22. Milo or Sorghum Growing Plant Photos: Unknown Sources Grain Plant Head (close up) Photo: University of Kentucky

23. Oats Photos: Unknown Sources Whole Plant Rolled Grain

24. Soybean Photo: Unknown Source Pod Meal Grain/Bean Photo: University of Kentucky

25. Wheat Photo: Unknown Source Plant Photos: University of Kentucky Bran Grain

26. Meals (various types) Cottonseed Photos: University of Kentucky Soybean Fish Feather Corn Gluten Meat & Bone Grain Source Animal Source

27. Minerals Plain Salt Photos: University of Kentucky DicalciumPhosophate Steamed Bone Meal DeflourinatedPhosophate Trace Mineral (TM) Salt Limestone

28. Identify… Red Clover Photo: University of Kentucky

29. Identify… Ear Corn/Whole Ear Corn Photo: Unknown Source

30. Identify… Whole Cottonseed Photo: University of Kentucky

31. Identify… Oats: Whole Plant Photo: Unknown Source

32. Identify… Timothy Grass Photo: Unknown Source

33. Identify… Wheat: Whole Plant Photo: Unknown Source

34. Identify… Fescue Grass Photo: Unknown Source

35. Identify… Soybeans: Pods Photo: Unknown Source

36. Identify… Alfalfa Photo: University of Kentucky

37. Identify… Millet: Whole Plant Photo: Unknown Source

38. Identify… Milo/Sorghum: Plant Head Photo: Unknown Source

39. Identify… Shelled Corn Photo: University of Kentucky

40. Identify… Oats: Grain Photo: Unknown Source

41. Identify… Wheat: Grain Photo: University of Kentucky

42. Identify… Cottonseed Hulls Photo: University of Kentucky

43. Identify… Millet: Grain Photo: University of Kentucky

44. Identify… Milo/Sorghum: Grain Photo: University of Kentucky

45. Identify… Soybeans: Grain/Beans Photo: University of Kentucky

46. Identify… Rolled Oats Photo: Unknown Source

47. Identify… Meals: Plant Sources Photos: University of Kentucky In actual practice, identification is much easier due to the ability of the observer to check for identifiers such as cotton fibers, part of the grain, color of meal, smell of meal, and other similar factors. Cottonseed Corn Gluten Soybean

48. Identify… Meals: Animal Sources Photos: University of Kentucky In actual practice, identification is much easier due to the ability of the observer to check for identifiers such as parts (feather pieces), color of meal, smell of meal (fishy), and other similar factors. Meat & Bone Feather Fish

49. Identify… Plain Salt Photos: University of Kentucky DicalciumPhosphate Steamed Bone Meal DeflourinatedPhosphate Trace Mineral (TM) Salt Limestone Minerals

50. Reply… 1. What is the main ingredient in this feed supplement? Plant Protein Products 2. What is the active drug ingredient in this product? Monensin 3. What is the intended use or purpose of this product? Growing/Finishing Beef Cattle Photo: Ohio State University

51. Reply… 1. What is the minimum crude fat level of this product? 1.00% 2. What is the minimum crude protein level of this product? 52.00% 3. What is fiber content of this product? Maximum of 10.00% Photo: Ohio State University

52. Identify… Good (leafy/color/etc) Questionable (stems/etc) Issues (color/heat {?} /etc) Mature (seed heads/etc) Photos: Unknown Sources Hay Quality

53. Other Items There are many other items that could have been included in this presentation; and maybe some of them should have been included, and maybe some of those that were included should have been excluded. Regardless of your thoughts and opinions concerning the inclusion/exclusion of the various items, it can be agreed that consensus would be difficult to achieve.

54. Other Items Given the thoughts stated on the previous slide, it is recommended that additional items be identified for additional review and study. Conducting an internet search for animal feeds, animal nutrition, forages, hay, pasture, or specific types of grains (barley, corn, milo/sorghum, oats, soybean, wheat, etc) is an excellent starting point.