Feeds and Nutrition

These are snippets of research I did during my feeds class to come in better prepared each day
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Canola Meal

The common name for the canola is called the “rapeseed plant”, but with reduced fatty acid, eruric acid and glucosinolates. Canola meal is left-over from the processing of canola oil. Canola seeds are cleaned, preconditioned, processed (by being crushed and heated), the oil and hexane are then extracted, the oil refined where components such as phospholipids, maculaginous gums, free fatty acids and other parts are removed from the oil but added to the canola meal.

Source: http://www.canolainfo.org/canola/index.php?page=6

Fat Breakdown

The chemical compound that breaks down fat is called bile, which is released by the liver and stored in the gallbladder. Bile breaks down fat into small droplets, or “fatty acids” so that when released into the gastrointestinal tract it can be absorbed and utilized by the body.

Source:

Medline Plus. David C. Dugdale. <http://www.nlm.nih.gov/medlineplus/ency/article/002237.htm>.

ATP and Bushel Weight

1) How many ATP's are generated under ideal conditions from 3 moles (3 units) of Maltose. Remember that maltose is a disaccharide.

You gain 6 moles of ATP per mole of Maltose. That means (6*3) you receive 18 moles of ATP from 3 moles of Maltose.

Source:  http://www.ncbi.nlm.nih.gov/pmc/articles/PMC252261/pdf/jbacter00394-0153.pdf
2) Identify the bushel weights for the following grains: a - #2 corn, b - barley, c - oats, d - milo.

A.      #2 Yellow Corn has a standard of 56 lbs per bushel

a.       Source: http://ohioline.osu.edu/agf-fact/0503.html

B.      Barley has a standard of 48 lbs per bushel.

a.       Source: http://www.unc.edu/~rowlett/units/scales/bushels.html

C.      Oats have a standard of 32 lbs per bushel.

a.       Source: http://www.unc.edu/~rowlett/units/scales/bushels.html

D.      Milo has a standard weight of 56 lbs per bushel.

a.       Source: http://www.sizes.com/units/bushel_US_as_mass.htm

Essential Fatty Acid

Omega-6 (linoleic acid) and omega-3 (linolenic acid) fatty acids are essential for animals. There are two types of Linolenic Acids, Alpha Linolenic Acid (ALA) and Gamma Linolenic Acid (GLA). Linoleic acid has 18 carbons and 2 double bonds. Both linolenic acids have 18 carbons each and 3 double bonds each.

Ketosis and Milk Fever

Milk Fever, also known by its clinical name, “Parturient Paresis”, is paralysis of mature dairy cows that occurs most commonly at or soon after parturition. The onset of lactation severely reduces calcium, and serum phosphorus. This makes the cow hyperglycemic.

“Ketosis is a common disease of adult cattle. It typically occurs in dairy cows in early lactation and is most consistently characterized by partial anorexia and depression. Rarely, it occurs in cattle in late gestation, at which time it resembles pregnancy toxemia of ewes. In addition to inappetence, signs of nervous dysfunction, including pica, abnormal licking, incoordination and abnormal gait, bellowing, and aggression are occasionally seen. The condition is worldwide in distribution, but is most common where dairy cows are bred and managed for high production.

The pathogenesis of bovine ketosis is incompletely understood, but it requires the combination of intense adipose mobilization and a high glucose demand. Both of these conditions are present in early lactation, at which time negative energy balance leads to adipose mobilization and milk synthesis creates a high glucose demand.”

Manufacturing Components of Soybean
Soybean 18-20% Oil Content 45-50% Protein Content
(http://www.soyinfocenter.com/HSS/soybean_crushing1.php)

(http://www.allaboutfeed.net/nutrition/raw-materials/protein/application-of-soy-protein-concentrate-in-poultry-pre-starter-feed-11676.html)

Spleen

The spleen is part of the lymphatic system; it is an organ that removes old or damaged red blood cells and helps cleanse the blood. It also produces white blood cells, and acts as a reservoir for blood. It is located in the upper abdomen near the stomach in most mammals.