The alimentary canal The alimentary canal is the passage along which food passes through the body.
The canal contains a series of organs of the body involved in digestion.
The alimentary canal also absorbs water and excretes parts of food that cannot be digested.
The external structure of the alimentary canal of ruminants and non-ruminants is different.
DIGESTION IS THE PROCESS IN WHICH FOOD IS TAKEN IN AND PROCESSED TO TURN IT INTO BASIC NUTRIENTS THAT CAN BE ABSORBED INTO THE BLOODSTREAM. Alimentary canal of a ruminant: External structure Cows and sheep are examples of ruminants. Their alimentary canal consists of the following organs: mouth, oesophagus, forestomach, the abomasum and the large intestine.
Alimentary canal of non-ruminants: External structure The main difference between the structure of the alimentary canal of ruminants and non-ruminants is that non-ruminants do not have forestomachs.
The alimentary canal of a pig The pig is a typical non-ruminant. It has a true stomach and no forestomach (i.e. it has no rumen, reticulum or omasum). The alimentary tract contains these organs: mouth, oesophagus, stomach, small intestine and the small intestine (it can be sub-divided into the duodenum, jejunum and ileum).
The alimentary canal of a fowl The chicken is a non-ruminant so it does not have a forestomach. Instead, the oesophagus and stomach are modified to process the kind of food that fowls consume. The digestive tract of the chicken contains these organs: mouth, oesophagus, crop, stomach or gastric complex (divided into two distinct compartments, called the proventriculus and the gizzard), small intestine and large intestine. The differences in the external structure of the alimentary canal of non-ruminants and ruminants is summarised in the table on the next page.
Differences in the external structure of the alimentary canal of non-ruminants and ruminants
Alimentary canal of non-ruminants
Alimentary canal of ruminants
No forestomach Single simple stomach (or gastric complex in birds) Small intestine is relatively short
Forestomach (made up of rumen, reticulum and omasum) Abomasum functions as the simple stomach of non-ruminants Small intestine is very long
Internal structure of the ruminant alimentary tract
The alimentary tract of a ruminant is made up of the rumen, the reticulum, the omasum, the abomasum and the small intestine. This tract has some special internal modifications to assist digestion. These modifications can be seen in the structure of each organ.
Internal sof the small intestine: The small intestine of ruminants is moist. It appears to be smooth, but the small intestine actually contains microscopic, finger-like projections called villi. The villi increase the absorptive ability of the intestines.
Digestion in non-ruminants Digestion in non-ruminants is a combination of mechanical and chemical actions:
mechanical action breaks food down into smaller pieces
chemical action breaks the components of feed into their basic chemical constituents.
Intake of feed Pigs take in their feed with their lips and they grip the food with their canine teeth. The tongue moves the food into the mouth and it is then chewed by the large molars.
The process of digestion
Mouth
Mechanical: Mechanical breakdown of food into finer particles is called chewing. The tongue moves the food around in the mouth and then to the back of the mouth or throat where it can be swallowed.
Chemical: Saliva is secreted into the mouth in response to the presence of food. The saliva softens the food. The enzyme known as salivary amylase then begins the chemical breakdown of starch into the sugar called maltose.
Stomach
Mechanical: Food passes from the oesophagus into the stomach. The stomach contracts and moves the ingesta around by muscular force.
Chemical: The mechanical action of the stomach mixes the hydrochloric acid (HCl) and digestive enzymes in the stomach with the food so that its chemical breakdown can begin. The hydrochloric acid produced reacts with the enzyme pepsinogen and forms pepsin, which breaks down proteins into smaller components called peptides. The digestive enzyme rennin reacts with the protein in milk, called caseinogen, and causes it to curdle or clot. The enzyme reaction forms the protein casein, which can be digested.
Small intestine
Mechanical: The main function of the small intestine is to absorb nutrients that have been broken down into their basic components. The nutrients are absorbed through the villi by the processes of osmosis and diffusion, which you will learn about in detail later on in this unit. The absorption of nutrients is assisted by the mechanical contraction of intestinal walls.
Chemical: Various enzymes are released into the duodenum from the liver (bile) and the pancreas. They break down fats, protein and starches in the small intestine and some chemical digestion takes place.
Large intestine
Mechanical: Most of the nutrients have been extracted from the ingesta once it reaches the large intestine. This organ re-absorbs water by the process of osmosis. The ingesta become harder and drier as it passes through the large intestine. The contents start to resemble the faeces that will pass out through the rectum. The mechanical contraction of the large intestine assists with the re absorption of water and the movement of its contents.
Chemical: No chemical processes take place in the large intestine.
Functions of the accessory glands Accessory glands play a role in digestion:
Salivary glands
Found in the mouth and neck of animals. They are very important because they secrete saliva (spit), which contains water and mucous. These soften and lubricate the food, and allow it to move smoothly down the oesophagus. Saliva also contains an enzyme called salivary amylase, which breaks down starch to a sugar called maltose. Saliva dissolves the food components and allows the animal to taste the food and decide if it is suitable to eat or not.
The liver
A large gland found in the abdomen. It has many functions in the body, including digestive, storage and metabolic functions.
The pancreas
Lies in the curve of the duodenum in most animals. It produces the hormone insulin, which regulates blood sugar. It also has a function in digestion because it secretes pancreatic enzymes that break down proteins into peptides, starch into maltose, and fats into glycerol and fatty acids. The pancreatic juice also contains sodium bicarbonate, which neutralises stomach acids.
Duodenal or intestinal glands
Glands that are found in the wall of the duodenum of the small intestine secrete various enzymes. The enzymes break down fats, sugars and proteins.
Duodenum of the small intestine: This is where bile and the digestive enzymes of the pancreas are secreted, to assist chemical digestion of fats, proteins and carbohydrates. Has glands which produce mucous to help neutralise and protect the intestine from the acidic gastric contents.
Jejunum and ileum of the small intestine: Here digestion and absorption take place. → Contains glands that secrete enzymes that break down some sugars and peptides. → Products of digestion are also absorbed here, through the micro-villi into the villi, where they are then taken up in the blood stream. Fats that are broken down are absorbed by the villi and then enter the lymphatic system.
Digestion in ruminants The forestomach of the ruminant is designed to contain microbes and it provides them with a large storage vat (container) and a large amount of water.
Intake of food and chewing of the cud Cattle use their long, mobile, muscular tongues to grasp their food. This is made possible by the rough surface of the tongue.
The sharp, lower incisors help to cut the grass as it is pulled into the mouth.
The food forms a loose mass, or bolus, in the mouth, but it is hardly chewed at all before it is moved by the tongue to the back of the throat and swallowed.
It moves down the oesophagus by the process of peristalsis, and this process is assisted by the large amount of saliva secreted into the mouth.
The food then enters the forestomach where the grass is mixed with water and coated in microorganisms by the contractions of the rumen.
The honeycomb surface of the reticulum trap the coarse, long fibres of the grass and squeeze them into a bolus, or lump.
The bolus is moved up the oesophagus and into the mouth by reverse peristalsis.
The food is then chewed again. Cows chew the cud, or ruminate, for up to eight hours each day. They make up to 40 000 chewing movements a day.
Peristalsis: The wave-like motion of the circular muscles in the oesophagus and the small intestine. These circular muscles constrict behind the food mass that the animal has swallowed, pushing it forward, along the oesophagus or small intestine. Rumination: Refers to the process in which food is returned to the mouth after it has been swallowed. This takes place so that ruminants can use their large, flat molars and premolars to grind food more effectively. Rumination is the result of regurgitation. Regurgitation: The process by which food in the forestomach is returned to the mouth in the form of a lump of cud. It takes place by reverse peristalsis. It In this case, the muscular wave-like motion is upwards instead of downwards. As a result, the swallowed food is moved upwards, through the oesophagus, into the mouth.
Differences in the digestive tract of mature and young ruminants
The rumen, reticulum and omasum are all underdeveloped.
The forestomach of the newborn ruminant is designed to digest milk initially.
As the young ruminant grows older, it begins to graze and the forestomach also begins to develop. There is therefore a difference in size and functionality between young and mature (weaned) ruminants.
Size of the stomach compartments of mature and young ruminants A major difference between mature and young ruminants = the size of their stomach compartments.
At birth the rumen, reticulum and omasum of the calf are small and underdeveloped and the abomasum is the largest stomach.
The rumen starts to enlarge in size when the calf begins to ruminate and it is functional when the calf is three months old.
The rumen is the largest stomach compartment in a mature ruminant.
It is important to provide the young ruminant with concentrate and hay so that the rumen develops as soon as possible.
Functionality of the four stomach compartments in mature and young ruminants The milk a newborn calf drinks bypasses the forestomach and enters directly into the abomasum, where it can be digested.
The milk bypasses the forestomach due to the contraction of a muscular fold of the reticulorumen to form a groove, in response to neural stimuli.
This closure is stimulated by the process of suckling, the presence of milk and the anticipation of drinking. This reflex can also be triggered by feeding newborn calves with a bottle.
It is therefore important to bottle-feed calves until they can be taught to drink from a bucket.
Digestion in the rumen The rumen is the main part of the forestomach where digestion takes place in ruminants.
Rumen microbes are microorganism that live in the rumen → able to digest the cellulose of plants into basic nutrient components.
Different types of rumen microbes: rumen bacteria, protozoa, and fungi and yeasts.
Functions of the rumen microbes Rumen bacteria are divided into various groups according to the substance that they break down, utilise or produce:
the cellulolytic group (that break down cellulose)
the methanogenic group (that produce methane).
Digestion of cellulose Ruminants cannot break down cellulose.
But rumen bacteria and protozoa produce the enzyme cellulase, which breaks down the cellulose in grass and other plants.
Cellulose is broken down into volatile fatty acids.
Synthesis of protein Unlike ruminants, microbial organisms can synthesise amino acids from simple nitrogen containing substances such as urea.
The microorganisms use the non-protein nitrogen sources, like urea, to build their bodies.
The microbial protein is digested when the organisms die and used by the ruminant.
Breakdown of dietary protein The microbes in the rumen break down the dietary protein of the ruminant. This product is then further digested in the abomasum and the small intestine.
Vitamin production The rumen microbes can produce B vitamins and a small amount of vitamin K. Because of this, the ruminant does not need to obtain these in the feed under normal conditions.
Absorption of food in the rumen Ruminants can absorb breakdown products of the digestive process, and other substances such as water, directly into the bloodstream through the papillae. Two processes are used:
osmosis
diffusion.
Absorption of water in the rumen The rumen papillae absorb water by the process of osmosis. Water moves from the rumen across the membrane into the blood vessels when the water concentration in the blood vessels of the papillae is low.
Absorption of volatile fatty acids in the rumen The ruminant’s main source of energy is VFAs. VFAs are the end product of rumen fermentation. As the VFA concentration in the rumen increases, these molecules move across the membrane of the rumen papillae into the bloodstream.
Requirements for rumen microbes to function normally Important requirements for normal functioning of rumen microbes or microorganisms.
Water A large amount of water is needed in the rumen in which to suspend the microbial soup: about 50 litres (beef cattle) to 70 litres (dairy cows) of water per day.
pH The rumen functions between pH 6 and pH 7.
Muscular contractions The function of the rumen depends on regular contraction of the rumen wall muscles, which mixes the contents. The rumen wall contracts once or twice per minute.
Fibre intake Regular and sufficient fibre intake by animals will keep the rumen microorganisms alive. Even if animals are fed concentrates such as maize, they still need to be fed hay to allow the rumen to function.
Other nutrients Rumen organisms need a source of nitrogen such as proteins or urea. They also need some dietary carbohydrate.
Temperature The rumen microbes grow at the body temperature of the ruminant host (37–39 °C.)
Components of feed The basic nutrients contained in animal feed: water, proteins, carbohydrates, fats, vitamins and minerals. Animals may develop certain diseases if their feed lacks one of these essential nutrients.
Water in feed All feed contain a certain amount of water. It is not really a nutrient but water is essential for the function of the animal’s body because it makes up 50–70% of its total volume. The body needs this high percentage of water to perform certain functions.
Important functions of water in animal feed
It dissolves and transports chemicals to the cells of the body via the bloodstream.
It is the medium in which all chemical reactions take place in the body.
It controls the body temperature through sweating and panting.
It moistens and lubricates joints and mucous membranes to allow them to function easily.
It provides a shock-absorbing fluid around the brain to protect it from injuries.
It allows the excretion of waste products in the urine.
It provides tensile strength to the cells of the body.
It allows dairy cows to produce large amounts of milk.
Animals become dehydrated if they do not drink enough water, and then they cannot function normally. Dairy cattle need a particularly high daily water intake.
Water requirements of various farm animals
Species
Frequency of intake per day
Daily intake in litres
Cattle
Twice a day
45(beef cattle) 70(dairy cattle)
Horses
Twice a day
Up to 50
Sheep and goats
Twice a day
Up to 10
Pigs
Must always have access
Up tp 20
Poultry
Must always have access
0,2–0,5
Dry matter Although water is vital, high moisture levels in feed can limit nutrient intake. The feed that remains when the water has been removed is referred to as dry matter(DM)
Formula for calculating DM DM (g) = Total weight of feed (g) – Moisture content of feed (g) It can also be expressed as a percentage using the formula: % DM = DM (g) × 100 Total weight of feed (g)
Functions and importance of proteins in feed Animals need to take in proteins as a source of amino acids. There are about 20 different types of amino acids which are required by various species. Animals can use these amino acids to synthesise their own proteins.
Functions of proteins in feed Animals produce thousands of different proteins, each with their own specific function.
Mechanical strength: Keratin gives strength to the tissues in the body. It is found in hair, nails, hooves, tendons and horns. Myosin is found in skeletal muscle which makes up the meat of the body. Myosin is also found in smooth muscle where it allows the movement of the internal organs such as in the alimentary tract.
Oxygen transport: Haemoglobin provides the pigment found in red blood cells. It transports oxygen around the body and removes toxic carbon dioxide from the cells.
Regulation of bodily functions: Hormones regulate or control certain functions. .
Chemical reactions: A large number of chemical reactions take place in the body. Most of these reactions are catalysed by a special group of proteins called enzymes.
Importance of proteins in feed Proteins, as well as fats and carbohydrates, can be broken down to provide energy, which powers the functions of the body. Proteins are also a source of amino acids for most animals. Each farm animal species needs particular essential amino acids to stay healthy and these are usually provided by the diet.
It is important to note that the rumen flora of ruminants can synthesise the amino acids that they need. This means that ruminants seldom need high quality protein unless they are very high producers like dairy cattle.
Functions and importance of carbohydrates in feed Carbohydrates contain carbon, hydrogen and oxygen atoms in a 1:2:1 ratio. There are three main groups of carbohydrates.
Main groups of carbohydrates
Carbohydrates
Composition
Examples
Monosaccharides or simple sugars
single monosaccharide or sugar ring
glucose; fructose
Disaccharides
two simple sugars
sucrose is a composed of glucose and fructose
Polysaccharides
long chain of simple sugars
starches; cellulose; glycogen
Functions and importance of sugar
Simple sugars are used as building blocks for other substances in the body.
Sugars are also an essential source of energy for animals.
Chemical energy is released when the chemicals bonds between the atoms of sugars are broken.
This chemical energy is used to perform all the functions in the body.
Functions and importance of starch
Starch is a polysaccharide stored in plants.
Animals eat starch as part of their diet.
It is then broken down into the simple glucose rings which are used for energy.
Animals store the excess sugar in their liver as glycogen.
Functions and importance of crude fibre Crude fibre is the main component of plant materials. It contains the polysaccharide cellulose.
Cellulose is made up of long chains of simple glucose sugars which are held together by hydrogen bonds. These bonds make the chains very stiff and give grass and plant their structural strength.
Ruminants need the help of other organisms to break down cellulose into its glucose components.
The rumen microbes produce the enzyme cellulase which breaks cellulose down into its glucose subunits. → These are rapidly converted into volatile fatty acids. → These volatile fatty acids are the main source of energy for ruminants.
Fats and oils (ether extract) Fats and oils belong to a group of compounds called lipids.
Lipids contain mainly carbon and hydrogen atoms, but also some oxygen atoms.
Their subunits are called fatty acids which are long chain carboxylic acids.
Three fatty acid chains are bonded to a molecule of glycerol to form a triglyceride.
Oils are lipids found in plants and they are made up of saturated triglycerides. Fats are lipids found in animals and they are made of unsaturated triglyceride chains.
Functions and importance of fats and oils in animal production and growth Fats and oils are better sources of energy than carbohydrates and proteins because they contain more energy per gram. Non-ruminants obtain essential fatty acids such as linoleic and linolenic acid from fats and oils.
Steroids are a special group of lipids and they can function as hormones.
Fats form part of the structure of cell membranes and nerve cells.
Lipids such as lanolin or wool fat protect the skin from the damaging effects of bacteria by waterproofing it.
Fat is laid down in animal tissues when there is an excess of energy in the diet.
Fat can be broken down and used when the animal’s diet is low in energy.
Bio-chemical functions of macro-elements Macro-elements are minerals required in large amounts by the animal body to ensure good health. They play a very important role in animal metabolism. Summary of macro-elements
Macro element
Description
Bio-chemical function
Deficiencies
Calcium(Ca)
A metal found in various forms in soil and water. It is taken up by plants, which animals then eat. Green leafy plants (e.g. legumes) are rich sources of calcium; animal meals (e.g. fishmeal and bonemeal) have high Ca levels; inorganic Ca supplements (e.g. ground limestone or di-calcium phosphate) can also be used as a source of Ca.
Gives structural strength to bones and teeth in animals and to the eggshells of birds. Ca is used to help transmit impulses between nerves and muscles and so is essential for them to function effectively. Ca is found in high concentrations in the milk of mammals because it is needed by the young to develop strong bones.
Deficiency may cause rickets in young animals. Dairy cows with a calcium:phosphorus imbalance develop milk fever that causes nervous symptoms and even death if untreated. Piglets may develop spinal cord damage because of bone deformities of the spine. Adult animals may develop osteomalacia Causes soft beaks and bones, eggs with soft shells or a drop in egg production in chickens.
Phosphorus (P)
A non-metal mineral found in soil and water. Plants need phosphorus for growth. P is not always accessible or soluble enough to be absorbed. Soils in South Africa tend to be deficient in P and often need to be supplemented in winter. Cereals and feeds of animal origin are usually high in P, while plants (e.g. hays and straws) are usually low.
Phosphorus, together with calcium, is important for bone formation. It is needed by cell membranes to function properly. P also plays an important role in carbohydrate metabolism.
Deficiency tends to cause slow growth, poor appetite and decreased milk production. Animals may develop pica which is a condition in which they chew old bones and tortoise shells. This habit can be harmful since animals may take in botulinum toxin which causes paralysis.
Magnesium (Mg)
A metal found in soil in vari ous forms which can be ab sorbed by plants. It is usually found in abundance except in areas where irrigation or heavy rain has leached the mineral from the soil. Magne sium is found in many types of feed but it is found in a low concentration in grasses.
Needed by enzymes that transmit electrical impulses. It also plays a role in carbohydrate and bone metabolism, and cell osmosis.
Deficiency causes tetany in cattle and sheep. Tetany is a metabolic disturbance of the nervous system. The symptoms are excitability, muscular contractions, lack of coordination and some times death.
Sodium (Na)
A metal found in soil in various forms. Grasses and pastures are usually low in sodium while animal-based products have higher levels. Salt (NaCl) is often used to supplement the diet of animals.
Used to regulate osmotic pressure and maintain the pH of the circulatory system. It also helps the nervous system and the kidney to function properly.
Deficiency causes poor growth and protein utilisation in the body. It can also lead to poor egg production and growth results in hens. Sodi um and chlorine deficiencies can be corrected by adding salt to the diet or providing salt licks for ruminants. How ever it is important to note that salt poisoning can occur if the salt intake is too high.
Chlorine (Cl)
Is a gas in its pure state, but it occurs in soil and water as various inorganic compounds called chlorides, e.g. sodium chloride (NaCl). Plants are usually low in chlorine while animal products are richer sources of the macro-element.
Helps to maintain pH balance and osmotic pressure in the body.
Deficiencies of chlorine in the diet of chickens will cause feather picking and cannibalism. Cattle with high production demands such as dairy cows can show appetite and weight loss, and they may also produce less milk.
Potassium (K)
A metal in its pure form; found in soil in various forms which can be used by plants. Potassium levels in grasses are generally very high, but may be low in some soils due to leaching.
Needed to maintain osmotic pressure and regulate pH in the body. It is also required for normal digestion and to transmit nerve impulses to muscles.
Deficiencies are quite rare in most farm animals. Low potassium levels in chickens can cause poor growth, weak ness and muscle spasms.
Sulphur (S)
A non-metal found in soil in various forms. It can be taken up by plants.
Is a component of certain amino acids and vitamins. It is needed to produce certain hormones such as insulin. It also forms an important component of wool in sheep.
Deficiencies are rare in farm animals.
Bio-chemical functions of trace elements Trace elements are inorganic minerals or micro-elements animals require in very small amounts to perform essential bodily functions. A lack of trace elements in the diet may affect animal health and production, while an excess of some may have toxic effects.
Summary of micro-elements
Micro-element
Description
Bio-chemical function
Deficiencies
Iron (Fe)
A metal in its pure form. However, it reacts with oxygen and other elements and it is readily available in soil as iron oxide and other iron compounds. Plants take up iron for their own metabolism.
Essential for the effective functioning of haemoglobin which transports oxygen around the body. Copper is also needed for the effective functioning of haemoglobin.
Causes anaemia in newborn piglets raised in intensive systems on concrete floors. Symptoms of anaemia are pale skin and membranes, weakness, listlessness and sometimes swelling of the head and shoulders.
Iodine (I)
A non-metal. It is found in soil and plants can take it up. The soil is deficient in iodine in some areas in South Africa, while in other areas certain plants or chemicals interfere with iodine metabolism.
The thyroid gland, which is situated in the neck, produces the hormone thyroxin. The thyroid gland requires iodine to produce this hormone.
Causes the thyroid gland to swell and form a goitre. Ewes with a deficiency give birth to lambs with an enlarged thy roid gland. Thyroxin controls growth, so young animals with a goitre show poor or stunted growth.
Zinc (Zn)
A metal in its pure form. It occurs in various forms in soil and is found in grains, yeast and animal products
Required for the health of the skin. It also helps to maintain general body condition and ensure effective testicular growth and function.
Causes parakeratosis, in pigs (skin becomes thick and rough) and in chicks. In chicks, causes stunted growth, foot abnormalities and frizzy feathers.
Selenium (Se)
A non-metal found in soil in various forms and can be uti lised by plants. The mineral may be deficient in some soils, especially acid soils in high rainfall areas.
Is needed for the effective formation and function of muscle.
In calves, causes white muscle disease (skeletal muscles and the heart appear pale and abnormal). This causes stiffness of the muscles, but may also affect the smooth muscle of the body, sometimes causing death due to heart failure.
Copper (Cu)
A metal found in soil and water. It is taken up by plants and used for their metabo lism. Soils are deficient in copper in certain areas of South Africa.
Needed for the effective functioning of haemoglobin, the protein which transports oxygen in the blood. Also necessary for the normal growth of hair and wool and is essential for the nervous system to function effectively.
In young lambs causes swayback (weak muscles due to poor nerve functioning and a tendency to sway and fall over). In older lambs the copper deficiency causes steel wool (wool is discoloured and lacks crimp).
Cobalt (Co)
A metal found in soils in various forms and can be used by plants. Sandy soils, such as those in coastal areas of South Africa, may be deficient in cobalt.
An essential component of vitamin B12. This vitamin is required for effective digestion of roughage, and normal growth and function of animals.
Causes a wasting disease in sheep and cattle, with symptoms similar to malnutrition. Animals show poor appetite, stunting, weakness, anaemia, decreased fertility, slow growth and poor production of milk and wool.
Vitamins Vitamins are organic substances needed by living organisms in very small amounts to regulate various body functions.
Farm animals either make vitamins in their bodies, obtain them from their feed or they can be produced by their microbial symbionts.
Non-ruminants obtain most of their vitamins from their diet.
Usually ruminants only need vitamin A from their diet, because their rumen microbes produce the other vitamins they need.
Water-soluble vitamins in feed Water-soluble vitamins include the B complex vitamins (B1, 2, 6, 12) and vitamin C. Water-soluble vitamins cannot be stored in the body. They must be produced continually or taken in daily to maintain the good health of the animal.
Vitamin B1(also known as thiamine): Found in grains, green forage, hay and milk.
Functions of vitamin B1: It is a co-enzyme (helper to an enzyme) in the metabolism of energy, and so it is needed for the growth of the animal.
Deficiencies of vitamin B1: It causes poor appetite, slow growth and weakening of muscles in chicks. Pigs show poor appetite and growth, and may have lung problems.
Vitamin B2 (also known as riboflavin): It is found in the same foods as vitamin B1.
Functions of vitamin B2: It is needed for various enzyme systems for energy as well as protein metabolism.
Deficiencies of vitamin B2: It causes curled toe paralysis in chicks. They walk on their hocks with their toes curled inwards due to nerve degeneration in their feet. Young piglets show poor appetite, retarded growth, vomiting, diarrhoea, and skin and eye problems.
Vitamin B6 (also known as pyridoxal): It is found in cereal grains (e.g. wheat), legumes, liver and yeast.
Functions of vitamin B6: It is essential for amino acid metabolism and the release of glucose from glycogen.
Deficiencies of vitamin B6: It causes poor appetite, slow growth and excitability, and convulsions in some cases, in chicks and pigs. There is loss of appetite and reduced egg production in adult birds.
Vitamin B12 (Cyanocobalamin is a synthetic form of vitamin B12): Good natural sources of vitamin B12 include protein-rich foods such as lucerne (also known as alfalfa), fishmeal and carcass-meal, and fermented products such as silage.
Functions of vitamin B12: It is an important co-enzyme in several bio-chemical processes. It is involved in the metabolism of propionic acid in the rumen of ruminants. It also plays an important role in the function of red cell maturation.
Deficiencies of vitamin B12: It leads to a lack of hind leg coordination and unsteadiness in pigs. The main symptom in hens is poor hatchability of eggs.
Vitamin C (or ascorbic acid): Needed to keep blood vessels healthy. It can be synthesised by all farm animals and is readily available in green feed.
Fat-soluble vitamins in feed The second main group of vitamins is called the fat-soluble vitamins. They can be stored in the liver when there is an excess intake.
Vitamin A (sometimes called beta-carotene): The vitamin must be ingested, even in ruminants. It is found in green pastures, yellow maize, yellow vegetables, hay and silage.
Functions of vitamin A: It is essential for the health of the mucous membranes. This includes the eyes and the reproductive system. Cells also need vitamin A to function normally.
Deficiencies of vitamin A: It leads to a rough and dry hair coat, as well as eye problems in cattle. Night blindness can occur in severe cases. Chickens that are deficient in vitamin A can die from bacterial infections.
Vitamin D (also known as alpha-tocopherol): The action of sunlight on the skin synthesises vitamin D, but it is also available in hay. Young animals raised in houses will become vitamin D deficient if they do not get enough of this vitamin from their feed.
Functions of vitamin D: It is essential for normal absorption of calcium and phosphorus from the gut. Vitamin D is also needed for calcium and phosphorus metabolism.
Deficiencies of vitamin D: It could lead to rickets in young animals and osteomalacia in adult animals.
Vitamin E: Contained in whole grains, green forage, good quality hay, and oil seeds.
Functions of vitamin E: It is essential for the metabolic regulation of the cell nucleus. It protects phospholipids from oxidative damage.
Deficiencies of vitamin E: It can complicate a selenium deficiency in young animals because vitamin E and selenium have similar functions. A vitamin E deficiency causes a muscle problem called white muscle disease which results in muscle stiffness and sometimes heart failure. Deficiency of this vitamin in adult animals may lead to reproductive failure.
Vitamin K: Some farm animals produce their own vitamin K. But others need to obtain it from green pastures and good quality hay.
Functions of vitamin K: It is essential for the formation of prothrombin. The protein prothrombin is essential for blood clotting.
Deficiencies of vitamin K: It is seldom found in ruminants as they use microbial organisms to produce their own vitamin K. But a shortage may arise when cattle eat a toxin called dicoumarol found in spoiled sweet clover. Dicoumarol destroys vitamin K which results in slower blood clotting after injuries, and even fatal bleeding in some cases. Chickens suffer from this deficiency if they do not get enough vitamin K in their diet. In birds the signs of deficiency are anaemia which is noticeable by their pale combs. They may also bleed under the skin.
Digestibility of feed Farmers need to know whether feeds available will meet the nutritional requirements of the animals being fed. There are different ways to measure this.
Digestibility and digestibility coefficient of feeds
Digestibility of feed refers to the amount of the feed which is not excreted in the faeces and is therefore assumed to be absorbed by the animal.
It is expressed in terms of dry matter, either as a coefficient or as a percentage.
High quality feeds have greater digestibility values which mean that more of their nutrients can be absorbed.
Digestibility coefficient of feeds The digestibility coefficient is expressed as the amount of dry matter contained in the feed minus the amount excreted in the faeces, as a fraction of the dry matter. The answer can be expressed as a coefficient or it can be converted to a percentage.
Factors affecting feed digestibility
Animal species: Ruminants digest high fibre feeds better than monogastrics. This is because ruminants have rumen microbes to assist digestion. Both groups digest low-fibre feeds well. Sheep digest whole cereal grains better than cattle do, because sheep chew the grain rather than swallow it whole.
Feed composition: The presence of the woody substance, lignin, decreases feed digestibility. Straw has poor digestibility because it has a high percentage of lignin.
Ration composition: The other foods included in the ration may affect the digestibility of a feed component. For example, the presence of a large amount of carbohydrate in the ration may decrease the digestion of cellulose because of changes to the rumen environment.
Processing: Processing can improve the digestibility of feed. For example, processes which break up the feed into smaller pieces can increase digestibility.
Size of the meal: Large meals pass rapidly through the digestive tract. This will reduce the amount of digestion and therefore lower the digestibility.
Age of plants fed to the animal: Young plants are usually more digestible. This is because older plants contain more indigestible lignin.
Methods to improve or increase feed digestibility Methods to improve the digestibility of feed involve processes that change the physical nature of a feed.
Mechanical breaking of feeds
Grinding, crushing and rolling are ways of increasing digestibility of grain feed. This makes it easier for older cattle and calves to chew the feed and it improves the taste. Birds raised in intensive systems perform better when their feed is ground. However, feed must not be ground too fine. Grinding roughage reduces the digestibility because it passes through the gastrointestinal tract more rapidly.
Pelleting
Pelleting is another method of improving or increasing the digestibility of feeds, such as lucerne hay. The intake of pigs and poultry improves when they are fed pelleted meal. This is because pelleted meal is easier to eat.
Heating
Another method of improving digestibility of feeds is heating. For example, grain can be boiled or roasted to soften it and expand the germ. This makes the grain more digestible. It is also more palatable than raw grain so animals will eat more. Cooking improves feeds that contain digestive enzyme inhibitors, like potatoes and root vegetables, which contain trypsin inhibitors. This is because the heat of the cooking process destroys these inhibiting factors.
Additives
Additives can be added to feed to improve or increase their digestibility. For example, a NPN source such as urea can be added to carbohydrate-rich feed like grain to increase digestibility in ruminants. This occurs because it provides a nitrogen source for the rumen microbes. Poorly digestible feeds like straw can be treated with an alkali such as ammonia. This improves their digestibility coefficient by separating the lignin and cellulose, allowing microbes to digest the cellulose compound.
Calculating and interpreting the digestibility coefficient of a feed The formula for measuring the digestibility coefficient (DC) is shown below, with an example of how to calculate DC. DC = DM (g) – DM excreted in faeces (g) DM (g) Note that the moisture content of the feed and faeces must be known or estimated to do the calculation. This information can be found in agriculture handbooks and on the Internet.
Interpreting of the DC of a feed A higher the DC or percentage of digestibility means that more nutrients can be absorbed from the feed. It therefore allows us to compare the value of various feeds for a particular species. This is important because each species digests feed differently. It also allows us to evaluate how various processes or additions affect the digestibility of feed.
Calculating the digestibility coefficient of a feed A cow eats 15 kg of hay which contains 10% water and passes 5 kg of dry matter in the faeces. Calculate the DC of the feed and express it as a coefficient and a percentage. The hay contains 1,5 kg water (10% of 15 kg). So the amount of dry matter (DM) eaten is 15 kg – 1,5 kg = 13,5 kg. Now you can apply the formula. DC = 13,5 – 5 = 0,63 13,5 You can multiply the coefficient by 100 to express it as a percentage. So the feed digestibility is 63%.
Quality of feed: Biological value of proteins A rough measure of the protein content called the crude protein (CP) content, is used to work out the amount of protein in an animal’s ration.
CP is calculated using the Kjeldahl method which measures the total amount of nitrogen, including non-protein nitrogens (NPN).
This method is only relevant for ruminants since they can utilise NPNs. We need other ways to evaluate the protein content for non ruminants in terms of the amino acid content.
Importance of animal proteins in rations Animal proteins in rations are needed for three processes in the body.
Growth: Young animals need protein for tissue growth.
Production: The production of milk, eggs and meat requires an extra intake of protein in the diet.
Reproduction: Animals require additional proteins to produce and feed their young.
Evaluating quality of protein in feeds
Biological value (BV):
BV refers to the ability of a specific feed protein to fulfil the nutritional needs of an animal. It is a measure of how much nitrogen is available for metabolism and growth. A feed with a high BV provides all of the amino acids needed by the animal, whereas a feed with a lower BV does not.
The BV is determined by measuring the amount of nitrogen retained by the body. This is equal to the amount of nitrogen in the food ingested minus the amount of nitrogen excreted.
Essential amino acid index
This index is the ratio of the amount of the 10 essential amino acids contained in a feed relative to the amount of amino acids in egg protein.
The ratio is calculated relative to egg protein because eggs have the ideal amino acid content.
Ideal proteins
An ideal protein supplies all essential amino acids in the right amounts. This means that the protein has the optimal nutritional quality.
An example of an ideal protein is the protein found in eggs. It is used as a standard for comparison with other proteins.
Evaluation of biological value of feed protein The BV of egg protein is considered to be 100. This is because it contains all 10 essential amino acids, in the right proportions. The BV of milk as a feed protein is also relatively high, namely 80. It is richer in the amino acid lysine than egg protein, but its nutritional quality is limited by a deficiency of the sulphur-containing amino acids methionine and cysteine.
Energy value of feed Most of the ration is used to provide energy for the animal.
Energy can be obtained from carbohydrates (including fibre in the case of ruminants), fats and proteins.
Food contains chemical energy which can be converted into mechanical energy.
The mechanical energy is used to power muscular action (movement), as well as for the chemical powering of basal metabolism (maintenance), and growth and production of meat, milk and eggs.
Excess energy can be stored in the body as glycogen in the liver or as fat in and around the muscles and organs of the body.
Some food energy is lost in the form of radiant heat (into the environment). Energy is also lost when urine and faeces are excreted.
Units in which energy value is expressed Energy contained in feed is expressed in joules (J). One joule of energy is defined as the amount of energy needed to perform the work needed to exert a force of one newton over a distance of one metre.
To understand the flow of energy from feed through the animal body you need to understand some terminology.
Gross energy
Gross energy (GE) is the total amount of chemical energy contained in feed. It is determined in a laboratory using an apparatus called a calorimeter.
The gross energy of food is not the total amount of energy available to the animal because energy can be lost in various ways.
Digestible energy
Digestible energy (DE) is the energy available after subtracting the energy lost in the faeces from the gross energy contained in the feed.
Metabolic energy
Metabolic (or metabolisable) energy (ME) is the energy available in feed after the energy lost in the excretion of urine and methane gas production has been subtracted from the digestible energy.
Metabolisable energy is measured in megajoules (MJ). It used to be referred to as total digestible nutrients or TDN.
Nett energy
The nett energy value of feed is the quantity of energy that remains after the energy lost in the form of heat has been subtracted from the ME.
It is the proportion of energy from the feed that is available for the animal to do work, grow, fatten, reproduce, lay an egg, produce milk and keep itself warm.
Purpose of calculating energy value of feed The energy value of feed is calculated:
to ensure that animals are given a balanced feeding programme
that provides them with sufficient ME so that
they have adequate nett energy to carry out functions, such as body maintenance and reproduction.
The flow of food energy through the animal can be represented schematically, as shown below.
Calculation of feed energy flow and interpretation of the results The formulae below, which used gross energy (GE) as total energey intake, can be used to calculate the:
digestible energy (DE)
metabolisable energy (ME)
nett energy (NE). DE = GE – Energy in faeces ME = DE – Energy in urine and methane gases NE = ME –Heat energy lost
Nett energy represents most accurately the energy that is available to the animal for maintenance growth, production and warming.
Nutritive value and nutritive ratio Animal feeds vary in the amount nutrients they contain. Nutritive needs of livestock differ, depending on their production cycle.
It is therefore important to know the nutritive value of a feed and the requirements for each domestic animal species in each of their production cycle phases, such as:
reproduction, lactation and growth.
Nutritive value of fishmeal
Nutrient
Value
Calcium
20 g/kg
Crude protein
730 g/kg
Oil
70 g/kg
Phosphorus
15 g/kg
ME:Ruminants ME: Poultry
17,8 MJ/kg DM 14,9 MJ/kg DM
DE: Pigs
19,6 MJ/kg DM
A nutritive ratio (NR) is used to express the relationship between various components in a ration.
The most commonly used ratio is the relationship between digestible protein and the total non-protein energy in the feed or ration.
It is used to determine whether or not a feed is suitable for:
a specific animal species during a specific phase of its production cycle OR
the fattening phase during the production cycle of a specific animal.
Calculation of the nutritive ratio of a feed NR = Percentage digestible carbohydrate + percentage of fat – % digestible protein in the feed Percentage digestible protein e.g. 1: 63% + 9% – 8% 8% = 1:64% 8% = 1: 8
Interpretation of nutritive ratio in a feed Ration or feed that contains a protein: Total non-protein NR of 4 to 5 is usually suitable for growth as it has high protein while a feed with an NR ratio of 7 to 8 will be best suited for the fattening phase.
Other ways of determining and expressing this important ratio are:
NR = 1: carbohydrates + fats , or proteins
NR = 1: %Total Digestible Nutrients (TDN) – % Digestible Protein(DP), or %DP
NR = 1: non-nitrogenous energy digestible protein .
Types of feed Animal feeds can be subdivided into roughages and concentrates based on their origin and fibre content.
Roughages are bulky feed of plant origin with a high weight to volume ratio, because of its relatively high fibre content.
Concentrates have a low weight to volume ratio because they are low in fibre and weigh less.
They have a high percentage of either protein or carbohydrates.
The characteristics of roughages and concentrates
Roughages (often called forage or fodder). Roughages are mainly used to feed ruminants as they contain cellulose, which only rumen microbes can digest.
Contain various amounts of plant fibre, which depends on the type and age of the plant. Roughage is high in young pasture grass and legume pastures, but low in straw and hulls.
Some roughages contain as much as 50% crude fibre.
Their protein and mineral content also varies.
Roughages can be rich in protein, such as legume pastures like lucerne, but they are usually low in energy.
Examples of roughages include veld grass, browse (trees or shrubs), planted grass pastures, hay, plant residues and silage. Concentrates
Concentrates can be of plant or animal origin. Both ruminants and non-ruminants can be fed concentrate diets.
They have high levels of protein or carbohydrates, depending on their type.
Carbohydrate-rich concentrates include grains such as maize, barley and sorghum.
Oil seed cakes and seeds like groundnuts and soybeans are protein-rich concentrates.
Forage refers to plants that are eaten where they grow, whereas fodder refers to plants which are harvested and taken to animals.
Description of types of roughages
Forage
Veld grass: It is the most commonly grazed roughage. Young grass is softer and contains less fibre than old grass which becomes hard and dry towards the end of the season.
Veld grass can also be mowed to dry it and used as a hay. It is then classified as fodder.
Trees for browsing: Cattle browse the leaves of trees and shrubs in the veld. Some exotic trees like leuceana, carob and mesquite have been planted to feed livestock because their leaves are rich in nutrients.
Fodder
Planted grass pastures: Kikuyu grass can be grazed or it can be cut to use as a hay feed.
Legumes like lucernes are pastures with very high protein levels.
Acacia pods: Acacia trees produce protein-rich pods which can be used to feed animals in the winter.
The pods must be collected when they are dry as some green pods can be poisonous.
Crop residues: Examples of crop residues include maize cobs and stover (leaves and stalks), husks of peanuts and peanut hay which is made from the plant after the peanuts have been harvested.
Most crop residues are high in fibre and low in energy.
Vegetable residues: Examples of vegetable residues include rape, pumpkins, sweet potatoes and cassava. These can be used to feed non-ruminants such as pigs and poultry. Free-range hens, in particular, need some green feed to supply them with vitamin A. This will give their yolks a deep yellow colour.
Kitchen waste can also be fed to free range non-ruminants like pigs and chickens.
Silage: This is plant material which is placed in a silo where it undergoes bacterial fermentation.
Various plant materials such as grasses, legumes, maize, and fruit and vegetable residues can be used to produce silage.
The advantage of silage is that it can be stored for long periods and then used for winter feeding when other feeds are less available.
Description of types of concentrates Feed concentrates are dried forms of animal feed that have had their water removed.
Plant protein concentrates: They are derived from legume seeds such as soybean and chickpeas.
Oil seed crops such as groundnuts and sunflowers are an important source of protein for animal feeds.
The oil is extracted from these crops and the protein-rich remains are made into a type of cake to feed animals.
Animal protein concentrates: They contain a higher percentage of proteins than plant concentrates. For example:
fishmeal contains 60% protein whereas the plant protein concentrate soybean meal only contains 45% protein.
Carbohydrate concentrates: They come from cereal grains such as maize, wheat, sorghum and oats. They are usually mixed with other feed to make rations.
They contain less than 10% crude protein but contain a high percentage of digestible carbohydrates.
Cereal grains have to be crushed so that animals can digest them.
Mixed feeds: They are the main type of feed that is used for non-ruminants. Farmers either make mixtures or feed companies sell them.
Different formulations are made according to the animal species, age and stage of production.
Mixed feeds are available as meal, cubes, pellets, cakes, mash or crumbs.
The schematic representation of different types of animal feeds Animal feeds are derived from various sources. The schematic representation below shows the origins and derivations of the various types of feed.
The functions (importance) of roughages and concentrates The two categories of feed, roughages and concentrates, have different roles to play in the nutrition of farm animals.
The functions (importance) of roughages
The functions (importance) of concentrates
Roughage is the main source of feed for ruminants raised in extensive conditions. However, even ruminants raised for intensive production need a certain amount of roughage to maintain the rumen function. Except for vegetable residues, roughages do not make up a large portion of the non-ruminant diet because they cannot use the fibre for energy as ruminants can.
Protein-rich concentrates are a very important food source for non-ruminants such as pigs and poultry. These concentrates supply essential amino acids which the animals need from their diets. The protein in these concentrates can also be utilised by ruminants. The ruminants break down protein concentrates and use them as an energy source. Carbohydrate-rich concentrates are an important source of energy for non-ruminants, but they are also used for high-producing ruminants. These concentrates are used as additional feeds for dairy animals, feedlot cattle and beef calves that need to be fattened.
Subdivision of feeds based on nutritive content Feeds can be subdivided into two groups based on their main source of energy, namely carbohydrate-rich and protein-rich type feeds. Comparison between protein-rich and carbohydrate-rich type feeds
cereal grains (maize, wheat, oats) and oil-rich seeds (sunflower)
Feed supplements A supplement refers to a nutrient (e.g. mineral; vitamin) which is added to the ration to improve its quality. Supplementation of rations is required under certain conditions.
Mineral supplements Mineral supplements are needed when soils and thus the plants that animals eat are deficient in certain minerals. Here are some examples of mineral supplements used in livestock farming.
Calcium and phosphorous supplementation:
Given to cattle in late summer and winter to supplement the low phosphorus in veld grass at this time of the year.
It can be supplied in the form of a lick, to which salt is added to make it attractive to animals. The salt component of the lick also supplements the sodium and chlorine levels which are usually low in veld and pastures.
Licks must always be kept dry, and animals must have access to drinking water at all times to prevent salt poisoning.
Iron injections:
These are given routinely to day old piglets in piggeries to prevent the development of anaemia.
Mineral supplements:
They can be given to correct rare cases of copper, cobalt and iodine deficiencies.
This must be done with caution to prevent poisoning.
Vitamin supplementation of rations Non-ruminants on a poorly balanced diet may need supplementation when vitamin deficiencies occur. Cattle and sheep fed on dry hay or winter forage may need vitamin A supplementation. Add vitamin A to their feed or, preferably, give them regular vitamin A injections as directed by the manufacturer.
Commercial feeds for non-ruminants like pigs and poultry contain all the essential vitamins needed to ensure a balanced diet.
Non-protein nitrogen (NPN) as supplements The protein content of forage like veld grass drops is too low to sustain production during the winter months.
So ruminants must be given NPN like urea because their rumen microbes can use this to synthesise amino acids.
Urea is a white crystalline powder that is made by combining air with water and it contains about 46% nitrogen.
It can be given in the form of a solid commercial lick block or as a mixture made up by the farmer. The mixture contains the energy sources molasses or maize meal, as well as urea, salt and di-calcium phosphate.
The urea mixture must be made up carefully because urea poisoning can occur if an excess of urea is given.
Growth stimulants Growth stimulants are chemical compounds which can be added to feed or given by injection to improve the growth of various farm animals.
Antibiotic growth stimulants
These are antimicrobial substances used to suppress microorganisms which cause disease or which may interfere with the uptake of nutrients in the gastro-intestinal tract. Note that all growth stimulants must be used with care and in consultation with a veterinarian.
The product must be chosen based on the animal species to be treated. For example:
tetracyclines are used for feedlot cattle, ionophores are used for pigs and poultry, and flavophospholipol is used for cattle on winter veld to improve fibre digestion.
Repartitioning agent (beta agonist)
The substance clenbuterol is used in feedlot cattle to promote muscle growth rather than the deposition of fat.
This will provide the leaner carcasses which are demanded by the commercial meat market.
Hormones and hormone mimics
The hormones testosterone and oestrogen cause retention of nitrogen which results in better muscle development. These products can be used in feedlot cattle but not in breeding animals.
The hormone BST is used to increase the milk production of dairy cattle.
Planning a feed flow programme A feed flow programme is a plan for the year to ensure continual and acceptable nutritional levels for animals in all stages of growth and production. Feed flow planning requires knowledge about the basic nutritional requirements of the farm animals and whether they need additional nutrients to meet growth and production demands.
The single Pearson Square method for feed formulation It is a simple and effective method used to calculate the proportions of two different feeds required to achieve a desired nutrient percentage. It can be used to calculate the percentage of any desired ingredient, for example crude protein or fibre content.
How to formulate a ration which contains 12% crude protein (CP) Two available feeds are combined to provide a source of grain (maize, CP 8%) and protein (soya bean meal, CP 36%).
Draw a square and place the desired CP content, in this case 12%, in the centre of the square.
12
Write the % CP of the two feeds near the left hand corners of the square. soya 36%
12
maize 8%
Subtract the value inside the square from each value near the corner of the square. Write each answer near the corner which is diagonally opposite in the square. Always subtract the smaller value from the larger one (for soya: 36 – 12 = 24; for maize: 12 – 8 = 4). These answers on the right hand side of the square represent units or measures of the two feeds. soya 36% 4
12
maize 8% 24
So we need to add 24 parts of maize to 4 parts of soya. There are a total of 28 parts of feed. To convert these values to percentages, calculate the proportion which each feed makes up of the whole (28) and multiply the answer by 100. Maize (24/29)× 100 = 14,3% Soya(4/28)× 100 = 85,7%
Interpretation of the results (in step 4) If you want to make 100 kg of mixed feed which contains 12% CP, then you need to add 14,3 kg soya (14,3% of 100 kg) to 85,7 kg of maize (85,7% of 100 kg).
Answer the questions below. Check your answers afterwards and do corrections.
Give yourself one hour.
Marks: 100
State the three types of digestive processes that take place in ruminants. (3)
Describe the function of saliva in the digestive process. (3)
The bovine stomach consists of four compartments. 3.1 Name the compartments. (4) 3.2 Explain the role of each one briefly. (8)
All ruminants regurgitate their feed. 4.1 Outline the process of regurgitation in a ruminant. (4) 4.2 Explain the importance of regurgitation in the digestive process of a ruminant. (3)
Which components of feed can animals use for energy? (3)
Give ONE word/term/phrase for each of the following descriptions: 6.1 Roughage with a high moisture content which is mostly used as a feed source for dairy cattle 6.2 A nutrient supplement that is placed in a pasture field to provide the grazing animals with additional nutrients (2)
Name five main categories of nutrients in feed. (5)
The______ is responsible for the grinding of food by means of small stones found in it. 8.1 crop 8.2 ventriculus 8.3 proventriculus 8.4 caecum (2)
Trace elements are important for the production of healthy red blood cells. 9.1 Name these trace elements. (2) 9.2 What condition results from a deficiency in these elements? (1)
What nutrient deficiency causes each condition below? 10.1 parakeratosis; 10.2 curled toe paralysis; 10.3 night blindness; 10.4 milk fever; 10.5 white muscle disease (5)
Name five essential functions of proteins in the body. (5)
Food supplies animals with energy for metabolic processes and to grow and reproduce. 12.1 What kind of energy does food contain? (1) 12.2 What other kinds of energy can it be converted into by animals? (2)
Cellulase is an enzyme that is found in the rumen of a______. 13.1 horse. 13.2 fowl. 13.3 pig. 13.4 goat. (2)
Name FOUR methods of processing that can be used to improve the digestibility of feed. (4)
Name three main characteristics of concentrates. (3)
Give four examples of feed concentrates. (4)
Non-protein nitrogen sources can be used to supplement protein in the ruminant diet. 17.1 Briefly explain why. (2) 17.2 Briefly explain how this is achieved. (3)
What is the single Pearson Square method? (1)
Explain the difference between a maintenance and production ration. (4)
Examine the table below and answer the questions that follow.
Feed
Crude protein (%)
Crude fibre (%)
Metabolisable energy (MJ/kg)
Lucerne pasture
22,5
25,8
9,4
Wheat pasture
12,3
15,5
10,5
Veld grass (summer)
7,0
36,0
8,0
Lucerne hay
14,1
30,1
7,5
Groundnut hay
9,2
24,1
8,7
Maize stover
5,8
27,1
6,8
Oat hay
8,2
28,1
7,1
Soybean meal
45,8
5,8
11,6
Milk powder (skim)
33,5
0,0
12,0
Maize meal
8,9
2,0
12,0
Blood meal
82,2
0,0
9,1
Fishmeal
60,9
0,0
10,6
Ground nut oilcake
45,3
12,6
11,4
Sorghum grain
11,0
1,7
12,2
20.1 Name the four feeds with the highest crude protein content. (4) 20.2 Which feeds identified above are examples of protein-rich animal concentrates? (2) 20.3 Which of the feeds named above are examples of legumes? (2) 20.4 Which feed has the highest crude fibre content? (1) 20.5 Is the feed you named above usually eaten by non-ruminants? Why or why not? (3) 20.6 Which four feeds have the highest ME content? (5) 20.7 Classify the feeds you identified above as roughage or concentrates. (3) 20.8 For each feed that you identified above, name the feed component that gives it a high metabolisable energy. (4)