1. Feeds and Feeding
AGRI 1419 Labortory

2. Definitions
Nutrition – the process by which an organism takes in food for the purpose of growth and maintenance
Feeds and Feeding – Any ingredient fed to an animal for the purpose of sustaining them

3. Why is nutrition important
Affects profitability of livestock
Single most costly part of animal production
Through proper nutrition, we can ensure efficiency of livestock

4. Why are animals fed? Animals are fed for 2 main reasons: Maintenance
Animal is fed enough to maintain biochemical processes in order to sustain life
Generally ~2% of animal’s body weight
Production
Animal is fed enough to sustain life as well as give off some sort of product due to the surplus feed
Generally 3%< of animal’s body weight

5. What is production? Wool Meat Eggs Offspring Milk
****Maintenance must be met before production occurs!

6. Nutrients
Def: chemical substances in either mineral or compound form that are absorbed from the digestive tract into the blood that function in metabolism in the body
6 Basic Nutrients
Water
Carbohydrates
Fats
Proteins
Vitamins
Minerals

7. Water The nutrient that when lacking, causes death the fastest (10%)
Cheapest, most abundant nutrient
Needed for biochemical Rxns
Transport of nutrients and wastes
Body form
Regulation of body temperature

8. Carbohydrates Def: Organic compounds composed of C, H, and O.
Ex: Concentrates, Molasses, Potatoes, Bread
Makeup 75-80% of total ration
Major Function – To supply energy and heat ( Excess is stored as fat)
CHO’s can be simple or complex
Monosaccharides – One sugar (C6 H12 O6)
Ex: Glucose, Fructose
Disaccharides – 2 mono. + 1 H20 (C12 H22 O11)
Ex: Sucrose, Lactose
Polysaccharides – many mono. (C6 H10 O5)n
Ex: cellulose, glycogen

9. Fats Def: Comprised of 1 molecule glycerol + molecules 3 Fatty Acids
Ex: Butter, Cream, Cheese,
Function – Furnish Energy
Furnish 2.25 X more energy than CHO’s

10. Fats cont.. Saturated Fats - Unsaturated Fats - Oils Ruminants
No double bonds between carbons
Very stable compounds
Hard to breakdown and catabolize
Higher melting point
Unsaturated Fats - Oils
At least one double/triple bond
Lower melting point
More unstable and volatile
Easier to breakdown and catabolize
Liquid at room temp
Ruminants
Can change unsaturated fats into saturated fats
Non-Ruminants
“You are what you eat”
Peanut meal – High levels of unsaturated fats
PSE pork

11. Protein
Def: An organic compound made of C, H, O, N; Made of amino acids joined by peptide linkage
Ex: Milk, Fish Meal
Function – Furnish amino acids as well as energy
Non-Ruminant
Must consume the specific A. A. in order to have it within their system
Ruminant
Makes every A.A. it consumes
Breaks down A.A. consumed, and rebuilds it into a different A.A. in which its body needs!
Only 50-60% efficient in protein usage

12. Vitamins
Organic substances required in small amounts for the regulation of various body processes
Sources: Green Pasture, Alfalfa, Yeast, Synthetics
2 Categories
Fat Soluble
A, D, E, &K
Water Soluble
B and C Vitamins
Ruminants have the ability to make all water soluble vitamins
***Each vitamin has a certain biochemical process in which it affects****

13. Minerals
Inorganic compounds needed for biochemical and metabolic function
Function – Structure, Co-Enzyme system
Divided into 2 groups
Macrominerals- required in large amounts
Ca, P, Mg, S, Na, K, Cl
Microminerals – required in smaller amounts (Trace)
Mn, Fe, Cu, Zn, Se, Co, Mo, I
**** Salt, Ca, P most likely deficient

14. Digestion
Function – To prepare food for absorption into the blood stream
Types of digestion
Physical – Chewing
Chemical/ Enzymatic – HCl, bile, trypsin, pepsin
Microbial – protozoa, bacteria (Ruminants)

15. Digestive System Mouth Esophagus Stomach Small Intestine
Large Intestine

16. Mouth Prehensile Structures (Lips and Tongue) Salivary Glands
Used to bring food into mouth
Salivary Glands
Taste
Buffer
Lubricant

17. Esophagus Connects mouth to stomach
Lined with stratified squamous epithelium
Muscular and smooth
Uses peristalsis to move food from mouth to stomach
Lies dorsal to trachea

18. Ruminant Stomach 4 compartments Reticulum -“honey comb”
Acts as sifter/ sorter; regulates depending on particle size
Rumen- “paunch”
Major site of microbial/ fermentative digestion
Largest part of stomach
Omasum – “many plies”
Many sheets of muscular tissue
Main function – physical digestion – contracts to cause grinding of food
Abomasum – “true stomach”
Elongated and pouch like
Resembles monogastric stomach

19. Monogastric Stomach Elongated & Pouch like Stores and mixes food
Partial digestion
Limited absorption
4 regions - Gland regions responsible for secretions
Esophageal
Cardiac Gland
Fundic Gland
Pyloric Gland

20. Small Intestine Functions 3 segments
Completes digestion (Majority of digestion)
Nutrient absorption (Majority of absorption)
Secretes some digestive hormones and enzymes
3 segments
Duodenum – Where majority of dig & absorption take place
Jejunum
Ileum – Major site of electrolyte absorption
****Moved by peristalsis****

21. Large Intestine
Function – preparation for eliminating wastes

22. Feed Classification
Roughages
Concentrates
Proteins
NPN

23. Roughages High Fiber, Low Protein, Low Energy
Ex: Grasses, Hays, Silages
Needed for digestive system to maintain regularity
Ruminants need roughages to stimulate papillae (microbes) within rumen in order to maintain digestion
Without it, stomach would “burn up”

24. Concentrates Low Fiber, Low Protein, High Energy Corn Grains Barley
Molasses

25. Proteins Low Fiber, High protein, Low Energy Two types
Plant – SBM, CSM, Peanut Meal
CSM cannot be fed to hogs – Gossypol poisoning
Animal – Feather meal, Meat and bone meal, Fish meal, blood meal
Higher quality proteins
Cannot be fed to ruminants

26. NPN Non-Protein Nitrogen Urea most widely known and used 281% CP
Used in a lot of liquid feed as protein source

27. Protein Percentages 9%
12%
46%

28. Balancing Rations Pearson Square Most simple and widely known
Balance ration for CP, Energy, Fiber
We will balance for CP in this class

29. EXAMPLE 1
Using corn (9%) and SBM (46%), construct a 5 ton ration that has a CP level of 16% for growing swine

30. Corn 9 SBM 46 8100 lbs Corn 1900 lbs SBM 46-16= 30 parts Corn
46-9 = 37
46-16= 30 parts Corn
30/37 parts Corn =.81 * 10,000 lbs
8100 lbs Corn
16-9 = 7 parts SBM
7/37 parts SBM = .19 * 10,000 lbs
1900 lbs SBM 16

31. Example 2
Construct a 50 ton ration at a level of 19% using a 50:50 mixture of Oats (12%) and Corn (9%) along with Peanut Meal (49%)

32. 50:50 Mix Corn 9 + Oats 12 = (9+12)/2= 10.5% CP
Mix = 30 parts Mix
30/38.5 = .78 * 100,000 lbs = 78,000 lbs Mix
,000/2 (B/C of 50:50 mix)
39,000 Lbs Corn
39,000 Lbs Oats
PM = 8.5 parts PM
8.5/38.5 = .22 * 100,000 lbs = ,000 lbs Peanut Meal 19

33. Feedstuff Identification
Whole Corn
Ground Corn
Rolled Corn
Corn Gluten Meal
Whole Cottonseed
Cottonseed Hulls
Cottonseed Meal
Whole Wheat
Wheat Bran
Wheat Middlings
Whole Oats
Rolled Oats
Whole Milo
Ground Milo
Popped Milo
Whole Soybeans
Soybean Meal
Whole Peanuts
Peanut Meal
DDG(Dried Distiller’s Grain)
Beet Pulp
Whole Barley
Rolled Barley
Coastal Bermuda Hay
Sudan Hay
Tifton 85 Bermuda Hay
Wheat Hay
Oat Hay
Alfalfa Hay
Corn Stalk Hay