1. Livestock ProductionII Animal Nutrition Objective 1: Recognize the nutritional needs of animals relative to their use in the agriculture industry.

2. Terminology Marbling: Fat stored within the muscles. They arehighly palatable (tastes good and prefered) Ration: Amount and content of food eaten by an animal in 1 day Balanced ration: A 24-hour ration with needed nutrients in proper proportions and amounts Deficiency diseases: Diseases that result from improper amounts or balances of vitamins and minerals

3. Starters Lets take a look at the differences between each species.

4. Ruminant Digestive System in Animals Figure 26-7 The ruminant digestive system can use large amounts of roughage. (Courtesy of IMS, Texas A & M University)

5. Ruminant Stomach

6. Monogastric Digestive System in Animals Figure 26-8 The monogastric digestive system has a simple stomach. (Courtesy of IMS, Texas A & M University)

7. Poultry Digestive System Figure 26-9 The poultry digestive system has no true stomach, but it does have an organ called the crop, which stores small amounts of feed. (Courtesy of IMS, Texas A & M University)

8. Unique features of Poultry Digestive System. Mouth:1. Modified into a beak. 2. Has no teeth. Crop: 1. An enlarged portion of the oesophagus. 2. Mixes and softens food with water.

9. Gizzard: 1. Highly muscular with tough horny inner lining. Designed for grinding food. 2. Holds and stores grit swallowed by the bird. The grit helps in food grinding. Caeca: Birds have two caeca which harbours micro organisms that helps in cellulose digestion.

10. Digestive Systems Digestion: The breaking down of feed into simple substances, which are ◦Absorbed into bloodstream and used by the body cells.

11. Digestive Systems (cont.) Ruminant animals: ◦Use a lot of roughage ◦Have a four-part stomach (polygastric) ◦They chew the cud. ◦Don’t have salivary amylase. ◦Saliva alkaline due to ammonia belched from rumen from time to time. ◦Harbour micro organisms in the rumen that carry out cellulose digestion. ◦Synthesize amino acids, vitamin B & K by microbial activity. Nonruminant animals: ◦Have a simple, one-part stomach ◦More concentrates in their ration

12. Non-Ruminants. Have simple monogastric stomach. Do not chew cud. Not able to regugitate unless vomiting. Saliver has enzyme amylase. Saliver neutral pH. Unable to digest cellulose in the stomach. Those with caecum digest cellulose in caecum. Unable to synthesize amino acids and vitamins.

13. Absorption of Nutrients Most digested feed is absorbed from the small intestine Villi ◦Tiny projections in the small intestine ◦Nutrients are absorbed and enter the bloodstream Feed is not broken down enough in the mouth

14. Major Classes of Nutrients

15. Sources of Nutrients Proteins Oil seeds Soy beans Peanuts Cotton seed Carbohydrates Cereal grains Corn most important Fats Very little needed Most sources are from proteins Vitamins and minerals Sunlight for Vitamin D B – Complex Can be given in block format hay, corn, oils, green pastures

16. Feed Composition and Additives Two main feed components Water (usually 10 to 20 %) Dry matter (organic matter and ash or mineral) Feed additive: Non-nutritive substance added to feed to promote more rapid growth, increase feed efficiency, or maintain or improve health

17. Classification of Feed Materials Concentrates: ◦ Low in fiber, high in total digestible nutrients ◦ Examples: Feed or cereal grains (corn, wheat, oats), grain by-products (wheat bran, brewer’s grain), and animal by- products (tankage, fish meal) Roughages: ◦ High in fiber, low in total digestible nutrients ◦ Three categories: (1) Dry, (2) green, (3) silage

18. Classification of Feeds Roughages: legume or nonlegume ◦Legumes uses nitrogen from the air, higher in protein ◦Nonlegumes cannot use nitrogen from the air Have a crude fiber content of less than 18% Fiber is hard to digest part of feed

19. Classification of Feeds (cont.) Concentrates ◦Have a crude less than 18% ◦Energy feeds or protein supplements  Energy feeds are usually grains such as corn or oats  Protein supplements have more than 20% protein content

20. Classification of Feeds Comparison Roughages ◦Legume  Clovers, alfalfa, soybeans, trefoil, lespedeza, peas, and beans ◦Non-legume  Corn silage, sorghum silage, fodders, bluegrass, timothy, etc Concentrates - S oybean meal, cottonseed meal, bone meal, meat scraps

21. Classification of Feeds Protein ◦Most animal proteins contain more than 47% crude protein ◦Most vegetable proteins contain less than 47% crude protein

22. Ration Functions Six Functions of a Good Ration 1. Maintenance Helps maintain the life of an animal Maintains all the vital functions and energy 6. Growth By increasing size of muscles, bones, organs, and tissues. Animals grow faster at a younger age. 5. Fattening Used for marbling in meat. 4. Production All production requires nutrients Kinds of nutrients needed depend on production, 3. Reproduction Animals can become sterile without proper nutrients. 2. Work Energy comes from carbohydrates, fats, and extra protein.

23. Ration Characteristics Feed accounts for 75% of total cost of livestock Poisonous plants should not be included in diets Necessary to balance the intake of roughages and concentrates

24. Feed Composition and Additives Two major additive groups Growth regulators Antibiotics Which one is more important? Depends on what type of animal (dairy or beef) you are raising

25. Kinds of Feed Additives and Hormones Feed additives used for faster weight gain, better health, increased production Hormones implants are pelleted hormones used to improve gain Low levels in rations over a period of time is common Types: antimicrobial drugs, anthelmintics, others

26. Proper Use of Feed Additives for Various Species Beef producers are major users of additives and hormones Feed additives widely used in swine feed ration Need to be used in small, regulated amounts

27. Regulation of the Use of Additives Use of additives and implants is strictly regulated Information on regulations can be found in the Feed Additive Compendium Feed containing levels of one or more drug is medicated Some mixes have a withdrawal period

28. Health Concerns Concern of development of resistant strains After 30 years, no sign of animal or human problem If antibiotics were banned, cost of consumer products would rise If carcinogenic effects became present, additive would be withdrawn

29. Balancing Rations Steps in balancing a rations (or rules of thumb) ◦Identify the animal ◦Find the needs of the animal ◦Find feed composition and select feeds ◦Calculate the amount of feed to use ◦Check the ration against the needs making sure its balanced

30. Balancing Rations (cont.) Amount of each feed used is calculated Ration is checked against the needs making sure it is balanced The Pearson Square is a helpful tool to use to balance a ration of two or more feeds

31. LIESTOCK FEEDING

32. Feeding Dry, Pregnant Cows and Heifers Dry, pregnant cows are fed enough to keep good flesh Weight loss can occur No more than 10% of body weight should be lost Certain nutrient requirements should be met

33. Lactation Rations Ration needed depends on the how much milk the cow produces Pastures of high quality can usually meet the needs When pasture is not available cow is fed in drylot

34. Creep Feeding of Calves A way of providing calves with extra feed Creep feeding may or may not be profitable There are many advantages and disadvantages to creep feeding

35. Growing Replacement Heifers Only heifers in top half of weaning weight should be kept Heifer should hit puberty at 12 to 14 months of age Feed should be palatable and not wasted

36. Growing, Feeding, and Care of Bulls Wean bulls at 6 to 8 months of age Best gaining bulls are used or kept for sale Be sure to not overfeed, causing the bull to “go off feed”

37. Growing, Feeding, and Care of Bulls (cont.) Bulls are divided into categories ◦Yearling bulls ◦Two- to four-year-old bulls ◦Mature bulls Special precautions and procedures should be taken during the breeding season

38. Feeding Poultry Chickens (cont.) Pelleted feeds contain more nutrients per volume of feed 55 to 78% of the egg and the body weight is water Grains make up from 50 to 80% of the total ration ◦Corn is the most common used grain There are different needs for broiler chickens and egg-producing chickens

39. Major Classes of Nutrients

40. Sources of Nutrients Proteins Oil seeds Soy beans Peanuts Cotton seed Carbohydrates Cereal grains Corn most important Fats Very little needed Most sources are from proteins Vitamins and minerals Sunlight for Vitamin D B – Complex Can be given in block format hay, corn, oils, green pastures

41. Ration Functions Six Functions of a Good Ration Maintenance Helps maintain the life of an animal Maintains all the vital functions and energy Growth By increasing size of muscles, bones, organs, and tissues Animals grow faster at a younger age Fattening Used for marbling in meat Production All production requires nutrients Kinds of nutrients needed depend on production Reproduction Animals can become sterile without proper nutrients Work Energy comes from carbohydrates, fats, and extra protein

42. Cattle nutrition analysis Beef ◦Based on use of roughages ◦Depends on where in the US ◦Include:  Pasture  Hay  Silage  Straw  Corncobs  Cotton seed hulls  Rice hulls ◦Less common:  Oats  Straw  Barley straw  Wheat Dairy ◦Based on use of roughages ◦Large amounts of ◦Pasture ◦Hay ◦Silage ◦Feed good quality roughages ◦Total mixed ration should meet the energy, protein, mineral, vitamin, and crude fiber needs of the cow. ◦Feed analysis can be performed form an independent company or university.

43. Pigs Bred Sows and gilts ◦Limit fed to about 5 to 6Kg. Growing finishing pigs – 6.5% of their body weight Corn is basic energy for pigs Feedstuffs Barley Buckwheat Milo Wheat Oats Rye Potatoes Bakery Waste Fats or grease Molasses Cotton seed Peanut meal Whole soybeans Meat and bone meal Fish Meal Milk Alfalfa

44. Sheep and goats Should have about 3% of their body weight Feedstuffs include: ◦High quality Hay ◦Silage ◦Legumes ◦Grass ◦Corn ◦Anything similar to beef cattle but must be chopped finer To fatten up an animal feed 0.5% of their body weight in fats.

45. Poultry Poultry rations made up mostly entirely of grain Highest percent of body weight at 10% Calcium highly needed for laying hens Feeds stuff include: ◦Fish meal or soybean meal ◦Pellets ◦Corn ◦Any grain Water is key to weight gain Chickens will eat and drink as long as light is present. ◦Can raise a broiler to maturity in 4.5 to 6 weeks in this manner by keeping light on them for 23.5 hours.

46. Forages Should be handled to keep labor requirements low Grazing should be used as much as possible Harvesting and storing increases the amount of land available

47. Pasture and Hay Land Proper management increases the yield of forage Rotation grazing is used in maintaining pasture ◦Allowed on part of the field at a time

48. Crop Residues for Cattle. Grazing crop residues reduces feed cost Help to increase carrying capacity Carrying capacity ◦Number of animals that can be grazed Residues can be harvested in different ways

49. Hay Bales Cuts labor requirements by 60% 20% loss of energy, protein and dry matter Large bales should be stored inside or under cover ◦50% loss if not protected Access to bales and forages should be controlled

50. Round Bales