Potential feed resources and their characteristics. Adugna Tolera

Transcription

1 Potential feed resources and their characteristics By Adugna Tolera

2 Categories of feeds Roughages or forages High fiber content (>18% CF or >35% NDF Low energy content per unit weight Low digestibility Dry roughages: hay, straw, stover, bagasse Wet roughages green forages, silage, banana, plantain and enset leaves, cane tops, horticultural by-products Concentrates High in energy and/or protein Low in fiber (<18% CF or <35 NDF) High energy-low protein (<20% CP) e.g. cereal grain, roots & tubers, fruits, molasses High protein-low energy (>20% CP) e.g. oilseed meals, brewers grain Intermediate protein and energy content e.g. wheat bran

3 Forages and roughages High fiber, low energy and variable protein content Variable nutritive value and digestibility because of variations in species, variety, harvesting stage (maturity) and storage condition Necessary to maintain normal rumen function Required by lactating cows to maintain normal milk fat content Limited use in swine and beef finishing rations 3

4 Ingredients for Concentrates Energy Protein Energy & Protein Cereal grains - Maize - Sorghum - Barley - Wheat etc. Molasses Roots & tubers Oilseed cakes Noug cake Cottonseed Sesame Peanut Sunflower Linseed Soybean meal Poultry litter Brewers grain Wheat bran Wheat short Wheat middling Rice bran Whole cottonseed 4

5 Concentrate mixtures may contain any or all of Energy feeds Protein supplements Mineral supplements limestone, calcium carbonate, steamed bone meal Vitamin supplement ensiled yeast, carotene, fish oil etc. Feed additives? antioxidants, probiotics, enzymes, emulsifying agents, buffers etc. 5

6 High energy concentrates Primarily added to increase energy density of the ration High in energy and low in fiber content Protein content is low compared to oilseed meals and protein quality is variable or low Low Ca but fair P content Low vit D, vit A (except yellow maize), riboflavin, vit B12, panthotenic acid, fair vit E 6

7 Protein supplements Contain >20% CP Critical for young, rapidly growing animals and high producing dairy cattle Much more expensive than energy supplements => optimum use without wastage is a must! Ruminants rumen degradable protein for microbes and microbial protein and undegradable protein for the host. Protein quality is important for high producing animals (microbial protein is not adequate) Non-ruminants indispensable amino acids and N for synthesis of dispensable amino acids (consider the limiting amino acids) 7

8 Potential feed resources Natural pastures grasslands, bushes and shrubs (browses) Crop residues Cereal straws and stovers Grain legume haulms Agro-industrial by-products Milling by-products cereal & legume brans and middlings Oilseed cakes & meals cottonseed, noug, linseed, groundnut, sunflower, sesame, rapeseed cake, soybean meal Sugar factory by-products molasses, bagasse, cane tops Brewery and distillery by-products including from home brewing and distilling 8

9 Potential feed resources (cont ) Grain and grain screenings Screenings barley, wheat, bean, lentils Whole cottonseed Cultivated forages and pastures Conserved forages Horticultural by-products and wastes Other feeds derived from cropping systems Thinning, leaf stripping, topping Enset, banana and plantain leaves and sweet potato vines Other feeds Poultry litter, Cactus, Prosopis and Acacia pods etc. 9

10 Natural pastures Traditionally - major source of feed Availability decreasing from time to time Decreased productivity due to heavy use and other factors (prolonged and excessive use) Increased dependence on supplementary feeds => more demand for concentrates 10

11 Challenges: Land use change (shrinkage of grazing land due to expansion of cropping) Grazing restricted to road sides 11

12 Natural pastures Challenges (cont ) Encroachment of invasive species Restricted livestock mobility 12

13 Seasonal fluctuation in availability and quality of natural pastures 13

14 Natural pastures Challenges (cont ) Recurrent droughts Weakening of customary institutions Lack of sustained investment in rangeland improvement 14

15 Crop residues Make >50% of biomass of crops Have become increasingly important sources of animal feed Contribute about 50% of feed supply Low nutritive value and wide variability Seasonal availability Bulky to transport over long distance Limited use of technologies for improving quality 15

16 Nutritive value of crop residues is affected by Genetic factors (species, variety) Stage of maturity at harvest Harvesting and handling losses Plant morphological components Duration and degree of weathering after harvest and before residue collection Climatic conditions More than one year old stack of wheat straw

17 Mechanisms of enhancing crop residue use as roughage source Varietal selection Harvesting at the right stage of maturity Proper handling and storage Treatment physical, chemical and Biological 17

18 Cereal crop residues Crop residue CP % NDF% ME (MJ/kg DM) Barley Wheat Maize Tef Cereal crop residues relatively low nutrient content and high fibre content, low digestibility and low voluntary intake

19 Legume crop residues Crop residue CP % NDF% ME (MJ/kg DM) Chick-pea Lathyrus Lentils Haricot bean Legume crop residues of better quality higher protein lower fiber higher digestibility Field pea Lupins

20 Cultivated forage crops Grasses Elephant (Napier) grass Rhodes grass Guinea grass Oats (highlands) etc. Fodder trees Leucaena Sesbania Calliandra Pigeon pea Tagasaste (highlands) Herbaceous legumes Stylosanthes spp. Desmodiums (D. intortum & D. uncinatum) Vetch Lablab Cowpea Alfalfa Clovers etc. 20

21 Forage Types Legumes Nitrogen fixers Bacterial system associated w/roots Assimilate N from the atmosphere yields (3-4 cuttings) protein (8-20% CP) Ca and Mg Vitamin A Leaf:stem Palatable

22 Forage Types Grasses - General Long, blade-like leaf > cell wall content (vs legumes) Low to Moderate CP, dependent upon maturity Young, growing plants: Mature, dormant plants: 8-14% CP 2-6% CP Moderate TDN (35-55%), dependent upon maturity Moderate in Ca, but low in Phos Can require year round Phos supplementation for many species

23 Potential for commercial production of cultivated forages for sale as High quality green feed High quality conserved forage (hay or silage) Leaf meal as protein supplement in compound feeds Forage seeds for other forage producers 24

24 Characteristics of Common Roughages Compared to concentrates: Major component - CELLULOSE Higher in fiber content; > 20% CF Bulky - low nutrient density, fewer nutrients consumed per unit volume Nutrients made available through microbial digestion in rumen or cecum

25 Characteristics of Common Roughages Compared to concentrates: better sources of fat-soluble vitamins A -- synthesized from the carotene D -- prevalent in sun-cured forages E, K -- abundant among green forages Greater variability: nutrients & acceptability stage of maturity when harvested different harvest & storage procedures

26 Forage Quality Factors Plant anatomy and morphology Leaf:stem - positive association Leaves higher in protein and DMD, lower in fiber than stems With forage maturity, then leaf:stem (more stems) Increase in fiber and lignification, lower digestibility

27 Forage Quality Factors Visually Assess for: Color - Green with no evidence of mold Leaf:stem (80% of nutrients in leaf) Maturity - seed heads, stems, moisture % Weeds and trash Moisture content

28 Measures of Forage Quality NDF - Neutral-detergent fiber negatively correlated with DMI ADF - Acid-detergent fiber lignified cellulose -- undigestible negatively correlated with digestibility Protein Content (DM basis): Excellent = > 13% CP Medium = 7-12% CP Poor = < 6% CP

29 Forage Intake In ruminants - controlled by physical fill Rate of digestion Rate of passage Forage Quality Expected DMI (% of BW) Low 1.50 Medium 2.00 High 2.50

30 Protein Suppl Crude Fiber and Protein Relationships % CF Crop Residue Feed value as CF &/or CP Poor Grass Hay Good Grass Hay Legume Hay Forage 10 Human Food By-products Grains Conc. Adapted from Moore, % CP

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32 Conserved forage Grass hay Variable quality CP may vary 3-12% depending on Grass species (botanical composition) Stage of maturity Harvesting, drying and storage conditions Weather condition Moisture content 33

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34 Hay Mechanical harvest Optimize quality & quantity DM Dehydrated green forage: < 15% moisture Purpose: Preserve quality forage for use during period of inadequate poor nutrient availability Weathering or maturity of forage

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36 ለድርቆሽ የሚታጨድ ሣር ሳሩ በትክክለኛ የእድገት ደረጃ ላይ ሲደርስና ጥሩ የአየር ፀባይ ሲኖር ድርቆሽ የማዘጋጀት ሥራ በሣር ማጨድ ይጀመራል. 37

37 The grass cannot be baled immediately after being mown, as the moisture content is too high. These neat rows of grass will be turned in order that the sun dries the grass. ለድርቆሽ የታጨደ ሣር 38

38 Hay Critical: Moisture Palatability Mold, Dust, Stems Weeds & foreign matter Nutritive value Protein Maturity Leaf:stem

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40 ከፍተኛ ጠራት ያለዉ ድርቆሽ ማከማቻ መጋዘን More mechanisation is used to stack the top quality hay into the barn. This preserves the hay and ensures that the quality is retained ready for animals that will feed on it. 41

41 Common Losses in Haymaking Shattering leaves up to 8% loss for grass hays (5% normal) up to 40% loss for legume hays (20% normal) Heat damage 25-30% moisture promotes mold growth in hay high moisture produces heat dry hay -- normal maximum temp = 84 o F > 120 o F, nutrient destruction & binding > 160 o F, danger of spontaneous combustion

42 Common Losses in Haymaking Bleaching color loss due caused by the sunlight reduces carotene or Vitamin A activity Leaching due to rainfall

43 Nutrient content of orchardgrass hay harvested at optimum stage or 16 days later Nutrient analysis (DM basis) May 4 (optimum) Harvest date May 20 (16 days later) Crude protein (%) ADF (%) NDF (%) NEL (MCal/lb)

44 % Dry matter loss % Dry matter loss % Moisture at time of storage Spoilage loss in bales made from alfalfa-grass hay at different moisture levels 45

45 desirable conditions for making hay Maintain leaves Dry rapidly to 15-20% moisture level Maintain green colour Harvest at first bloom or heading (anthesis) stage

46 Criteria for assessment of hay quality Color greenish color Leafiness high proportion of leaves indicates well managed and preserved hay Maturity Good quality hay is made from forage crops harvested before or at the beginning of flowering of the plants Dry rapidly to 15-20% moisture level Odor desirable odor Foreign materials free from undesirable weeds and foreign materials Mold & insect pests free from these 47

47 Silage - Cereal Grains/Forages Product of acid fermentation of green forage crops that have been compressed and stored under anaerobic conditions. Objective: Preservation on high quality forage for later use. Used by dairies and beef feedyards (+) Preserves nutritive value of the crop (+) Palatable, nutritious feed source

48 Agro-industrial byproducts Oilseed cakes, milling by-products, molasses, brewery and distillery byproducts etc. Relatively high quality feed Important sources of nutrients (protein and/or energy) for market oriented livestock production 49

49 Agro-industrial byproducts (Cont..) Localized availability and distribution Supply could not satisfy demand Factories operate below capacity Very variable quality depends on processing & handling Unpredictable price increase Increase in price of raw materials Competition from export market (for raw materials) 50

50 Oil seed cakes By-products of oil extraction from oilseeds Important protein supplements Could be rich in energy depending upon amount of residual fat content Low in Ca but high in P Nutritive value variable and depends on Species of oil crop Processing methods Storage and handling 51

51 Chemical composition and IVDMD of cottonseed cake as influenced by extraction methods Component (%) Decorticated Undecorticated Press Solvent Press Solvent Ether extract Crude protein NDF Lignin IVDMD

52 Atella, brewers grain & molasses Component (%) Tella atella Areqe atella Brewers dried grain Molasses DM OM CP EE NDF Lignin ME (MJ/kg

53 The way forward Map the availability and temporal and spatial distribution of potential feed resources Exploit complementarities between food and feed production Develop mechanisms for preserving, storage and transport of feed from seasonally surplus producing areas Clearly understand the availability, potentials and limitations of the different feeds Make effective use of available feed resources Avoid wastage of agricultural and agro-industrial byproducts Use balanced feed to increase efficiency 54

54 Questions and exercises Major feed resources? Roughages? Wet roughages Dry roughages Concentrates? Protein sources Energy sources Supplements? Mineral Vitamins Protein/amino acids Others 55