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Chapter 6 Livestock Nutrition, Husbandry, and Behavior

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Chapter 6 Livestock Nutrition, Husbandry, and Behavior Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Chapter 6 LivestockBehavior Nutrition, Husbandry, and Behavior Contents: 600.0600 General 6–1 600.0601 Nutrition 6–1 (a) Energy ............................................................................................................ 6–2 600.0602 Basal metabolism 6–3 (a) Factors affecting basal metabolism and voluntary intake....................... 6–3 600.0603 Maintaining a balance between livestock numbers and available 6–8 forage (a) Determining animal-unit equivalents ......................................................... 6–8 (b) Ability of cattle to adjust to fluctuating forage quality ............................ 6–9 (c) Chemical factors affecting forage quality ................................................ 6–10 (d) Forage quantity ........................................................................................... 6–10 (e) Nutrient needs of animals .......................................................................... 6–10 600.0604 Feedstuffs 6–14 600.0605 Husbandry 6–14 (a) Supplementing forage deficient in nutrients ........................................... 6–14 (b) Proper location of salt, minerals, and supplemental feed ..................... 6–16 600.0606 Control of livestock parasites and diseases 6–16 600.0607 Regulating the breeding season 6–17 (a) Controlled breeding program .................................................................... 6–17 (b) Advantages of controlled breeding ........................................................... 6–17 (c) Factors in planning a breeding program .................................................. 6–17 (d) Reproduction characteristics .................................................................... 6–18 (e) Additional factors in livestock breeding and selection .......................... 6–18 600.0608 Animal behavior 6–19 (a) Systems of behavior ................................................................................... 6–19 (190-vi, NRPH, September 1997) 6–i Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Behavior Tables Table 6–1 Gross energy values of feeds 6–2 Table 6–2 Energy adjustments for cattle 6–3 Table 6–3 Description of body condition scores 6–5 Table 6–4 Typical thermoneutral zones 6–6 Table 6–5 Animal-unit equivalents guide 6–9 Table 6–6 Biological priority for nutrients 6–10 Table 6–7 Expected water consumption of various species 6–12 of adult livestock in a temperate climate Table 6–8 Water quality standards for livestock 6–12 Table 6–9 Approximate number of animals at one salting 6–16 location to provide enough salt and minerals on different types of terrain Table 6–10 General salt requirements for grazing animals 6–16 Table 6–11 Reproduction characteristics of domestic animals 6–18 Table 6–12 Behavior of a cow on winter range 6–19 Figures Figure 6–1 Components of a food 6–1 Figure 6–2 Energy functions 6–2 Figure 6–3 Relationship between BCS and pregnancy percentage 6–5 Figure 6–4 Reference points for body condition score 6–5 Figure 6–5 Water requirements of European and Indian cattle 6–12 as affected by increasing temperatures Figure 6–6 Fractions of a feedstuff 6–14 6–ii (190-vi, NRPH, September 1997) Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Behavior Example Example 6–1 Nutritional profile of a cow year 6–13 Exhibit Exhibit 6–1 Livestock and wildlife summary and data sheet 6ex–1 (190-vi, NRPH, September 1997) 6–iii Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Behavior 6–iv (190-vi, NRPH, September 1997) Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Chapter 6 LivestockBehavior Nutrition, Husbandry, and Behavior 600.0600 General 600.0601 Nutrition Successful conservation and efficient use of grazing Developing a good feeding and management program lands depend on correlation of the treatments and is important for managers to meet livestock goals and management of forage plants with the management of herd performance objectives. Many factors affect the the animals that harvest the plants. NRCS conserva- requirements of animals and the extent of nutrient tionists who work with livestock producers must be utilization. The effect of genotype, physiological state, thoroughly familiar with locally adapted livestock and environment on voluntary feed consumption is husbandry and livestock management principles and mediated by the animals’ metabolism, and consump- practices applicable to obtain proper and efficient use tion is generally dependent upon diet. of grazing resources. They should not provide techni- cal advice or assistance to livestock producers on When animals take in food of plant origin, the energy matters relating primarily to animal breeding, genetics, contained in those plants is used for maintaining body or animal health problems (except when animal health functions (respiration, blood flow, and nervous system is related to forage resources). Conservationists functions), for gain of tissue in growing animals, and should acquire enough information about these mat- for products (milk, wool). The synthesis of protein in ters to enable themselves to adequately discuss live- the animal’s body, which forms muscle, organs, soft stock health, nutrition, and behavior with livestock body tissue, and animal products, should be the main producers. objective of animal nutrition. Different kinds of ani- mals and various breeds have different nutritional The greatest challenge associated with successful requirements during the year and acquire different livestock management and in integrating grazing values from forages and supplements. See exhibit 6–1 management and forage production is animal nutri- for kinds of animals (beef and dairy cattle, sheep, tion. Understanding the complex issues of animal goats, and horses) and representative breed types. nutritional demand, forage nutritional values, and The bulk of dry matter in plants is made up of three grazing management influence on forage nutritional groups of organic compounds: values and production is the key to successful plan- • Proteins ning and management on grazing lands. • Carbohydrates • Fats Carbohydrates, proteins, and fats (fig. 6–1) are the fuels that animal cells are capable of converting into various forms of energy. This energy is used for me- chanical work of muscles, synthesis of macromol- ecules from simpler molecules, and for providing heat. Heat energy is referred to as a calorie (cal). Figure 6–1 Components of a food Carbohydrates Water Lipids Food Organic matter Protien Dry Matter Nucleic acids Inorganic matter Organic acids Vitamins (190-vi, NRPH, September 1997) 6–1 Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Behavior (a) Energy Digestible energy (DE) of a feedstuff is the con- sumed portion minus the fecal energy. Analyzing the The most important item in an animal’s diet and over- fecal and feed energy allows for the calculation of DE. all feeding standards is based on energy needs. Meet- The energy lost in feces accounts for the single great- ing the energy requirements of an animal can be a est loss of nutrients. Depending on species of animal major cost in feeding. Animals derive energy from and diet, fecal losses can be from 10 percent in milk partial or complete oxidation of carbohydrates, fats, fed animals to 60 percent for animals on poor quality and proteins ingested and absorbed from the diet or diets. from breakdown of glycogen, fat, or protein absorbed in the body. Animals require some energy even in a nonproductive state for sustaining the body and main- taining body temperature and muscular activity. Addi- Table 6–1 Gross energy values of feeds tional energy is required when performing work and for growth and fattening, pregnancy, and lactation. Feeds GE, KCAL/G Energy is partitioned into various functions in terms of animal utilization (fig. 6–2). Corn grain 4.4 Wheat bran 4.5 Gross energy (GE) is the amount of heat resulting Grass hay 4.5 from the complete oxidation of a food. GE values from feedstuffs are used in the process of evaluating energy Oat straw 4.5 utilization. Energy values and nutrients (carbohy- Linseed oil meal 5.1 drates, proteins, and fats) values vary in feedstuffs. Soybean oil meal 5.5 The GE values for some feeds are given in table 6–1. Figure 6–2 Energy functions Gross energy Fecal energy Digestible energy Urine energy Methane energy Metabolizable energy Heat increment Net energy Energy for maintenance Energy for production Total heat production of animal ( ) not useful energy ( ) useful energy 6–2 (190-vi, NRPH, September 1997) Chapter 6 Livestock Nutrition, Husbandry, and National Range and Pasture Handbook Behavior Metabolizable energy (ME) is the gross energy of feed minus the energy in urine, feces, and gaseous 600.0602 Basal metabo- products of digestion. The values of ME account for additional losses in the digestion and metabolism of lism ingested feed. ME is used to establish feeding stan- dards because feces and urine are excreted together. Methane generally accounts for the most combustible Basal metabolism rate (BMR) may be defined as the gas in ruminant animals. In the fermentation process condition in which a minimal amount of energy is as much as 8 to 10 percent of the energy consumed is expended to maintain the body. For an animal to meet converted to methane. Diets low in quality result in the requirements for basal metabolism,
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