Feed Classifications Part I - Fort Lewis College

Feed ClassificationsPart IAG 240

Forages and/or RoughagesDefinition: Vegetable material in a fresh, dried or ensiledstate (pasture, hay, silage, respectively).

General Characteristics of ForagesLess digestible than concentratesHigh in Fiber– Generally more than 18% CFLow in Energy

Examples of ForagesLow Moisture––––––Legume haysGrass haysStrawsFodder (stalks)Stovers (stalks)Hulls and shells

More Examples of ForagesHigh Moisture– Silage Produced from green forage crops that are compressedand stored under anaerobic conditions. 60-75% moisture– Haylage Intermediate between silage and hay 40-60% moisture– Grazed forages

Concentrates

General Characteristics ofConcentratesHigh in EnergyLow in FiberHighly digestible (80-90%)Generally less than 20% CPAnd less than 18% CF

Examples of ConcentratesCereal grainsBeet and citrus pulpNutsRoots and tubersLiquids (molasses, fats, oils)

Protein SupplementsDefinition: Contains more than 20% protein

Examples of Protein SupplementsPlant originSBM, CSM, LSM, LegumesBrewery and distillery by-productsAnimal OriginBone, blood, fish, chicken litter, feather, dried milkproductsNPNUrea, DPW

Notes on Protein SupplementsMolasses is commonly used as a baseSoybean meal (SBM) is most widely usedCotton seed meal (CSM) used in south

Feed Additives

Categories of Feed AdditivesVitamins– Yeast, fish oils, wheat germ oilMinerals– Bone meal, calcium carbonate, limestoneNon-nutritive supplements

Examples of Non-nutritive zymesHormones

In depth look at each feedclassification

Forages and RoughagesVegetable material in a fresh, dried or ensiledstate (pasture, hay, silage, respectively)56% of all feed fed to livestock

Review CharacteristicsNRC Classification– 18% CF– Less than 70% TDNMineral content is quite variable

Mineral ContentK found in highest concentrationsLegumes are high in CaMg is supplied in adequate quantitiesP is moderate to lowHigher in CA, lower in P than energy feeds(concentrates)

More characteristics.Lower in digestibility than concentrates due tolignin– Amount of lignin is inversely related to digestibility ofroughageGood source of fat soluble vitaminsExtremely variable in crude protein– Alfalfa can be 20% CP– Straw 4%

What is the difference between agrass and a legume?

Grass vs LegumeGrasses use soilnitrogen (fertilizer)Legumes have the abilityto convert nitrogenpresent in the air intocrude proteinNutrient content is greatly affected by the stage of maturity atwhich it is harvested or consumed

Nutrient trends of GrassAll have high levels of KHigher in Mn and Zn than legumesLevels decline with maturity

Problems associated with GrassesGlycosides– Sorghum converts this to prussic acidCyanogenic glycosides– Sorghum converts this to cyanideOxalate– Causes Mg deficiencyHigh Nitrate levels

Nutrient trends of LegumesAll have high levels of KHigher in Ca, Mg, S and frequently Cu thangrassesLevels decline with maturity

Problems associated with LegumesBloat– Grazing legumes produce more bloat thanconsuming legume haysCoumarin– Found in clovers and moldy hay– Converted to dicoumarin which interferes with bloodclotting

Relative Feed Values of variousforagesRFV relative valueof hay which takesinto accountdifferences inconsumption anddigestibility asaffected by maturity

state (pasture, hay, silage, respectively). General Characteristics of Forages Less digestible than concentrates High in Fiber - Generally more than 18% CF Low in Energy. Examples of Forages Low Moisture - Legume hays - Grass hays - Straws - Fodder (stalks) - Stovers (stalks) - Hulls and shells. More Examples of Forages