SUBJECT: FOOD AND NUTRITION

TEACHER: DR. ARMANDO GUTIERREZ LOPEZ

MEMBERS:
AGUILAR ALISSON
CATARI ROSELYN
MORO JUAN CARLOS
RIBERA BENJAMIN
ROJAS GONZALO
TORRICO JHORGELY
VACAFLOWER SERGIO
INTRODUCTION
Forages are plant-based products also called
bulky or coarse because they have a low weight per unit of
volume. This classification includes large products
physical-chemical variability. Most of the forages included
in this category they have high levels of crude fiber (CF), more
of 18%.

Hay is the conserved forage that has been known since the
antiquity and even today it is the most important, despite its
dependence on favorable weather conditions in the
harvest time. It can be done with simple equipment,
hand or machining, and many production systems in
on a small scale they make hay to ensure food for the
cattle during the period of forage scarcity.

The livestock must be fed all year round. The growth of

the crops are determined by the climatic conditions and the
green forage is available only during certain times of the year;
the shorter the growth period, the more
The distribution in time is uneven. In most of the
climates, with the exception of moderate climates, at times
scarcity should reduce or avoid weight loss of the
animals, for which additional forage must be provided in
the right moment in order to supplement the grazing and the
green forage.
objectives
GENERAL. - To know, analyze and see the importance of the
coarse-dry forages in animal feeding, especially
in times of food scarcity.
SPECIFIC.
Research in books, internet sources about forages.
dry tasks
Make a grouping of information about the
importance of these forages and their classification.
Review the nutritional contributions of the forages that
we can find in our country.
CONCEPT
Forages are understood to be all those elements of origin
plants that are used for animal feed.

They are plant-based products also called bulky.

or coarse because they have low weight per unit volume.

This classification includes products of great physical variability.

chemistry. Most of the forages included in this category
they have high levels of crude fiber (CF), more than 18%. The wall
cellular has a variable composition, but it contains
appreciable amounts of lignin (L), cellulose, hemicellulose,
pectin, silica, and other components in smaller amounts

We can divide them into:

Forage plant is the plant or part of it, edible, not

damaging, which has nutritional value and is available for
to be consumed by animals.

Pastures: "community of plants resulting from the interaction

of these plants among themselves and with the environment, where the
trees are absent, or only present sporadically and
where herbaceous species predominate, especially the
grasses or pastures and the legumes.
 WE CAN CLASSIFY THE DRY COARSE FORAGES ACCORDING TO THEIR
VARIETY IN:

HENOS LEGUMES
STRAW CROP RESIDUES OF
GRASSES HARVESTS

CROP LOOPS OF RASTROJOS

CEREALS
 CONCEPTS TO CONSIDER
HENOS
They are naturally dehydrated forages.
(sun-dried) or artificially to achieve their preservation
and to be used in times of food scarcity or of
strategic supplementation.
According to their physical presentation, they are called bales or rolls.

To obtain good hay, the moisture content must be

reduced to 20%, to facilitate storage without
loss of quality. The dry matter value is 82%.
they are called bales or rolls.

The objective of haymaking is to harvest the crop at the state

optimal maturity that provides the maximum production of
digestible nutrients
DIFFERENCE BETWEEN:
TYPE OF PERCENTAGE FORMS OF
CONSERVATION DE PRESENTATION OF CONSERVATION
HUMIDITY

Dehydration HENO 20% 3 years at the warehouse Rolls, bales,

giant bales
physical (prod. Seco)

Elderberry Dehydration ROLL 40–50% Up to 4–5 years Packaging,

partial and silo pack.
(Prod. Semi-
fermentation
dry
partial

Physical Chemistry
 Nutritional Contributions
INDIVIDUALIZED BY FOODS

Corn Straw

Corn Stubble: It is all the residue that remains in the

pen after the harvest of the crops, including
weeds remnants.

Soy Residue: Generally, they are crushed to maintain the

soil fertility. In some situations, they are made into hay
to allocate them for the supplementation of breeding cows,
 whose exploitation is carried out in a complementary manner in
soils of lower suitability.

Cereal straws

Cereal straws (oat, wheat, barley) have a low

nutritional value, and can be included in the animal diet. The use of
straw in the diet of ruminant animals helps reduce the
production costs.

Cereal straw is a highly fibrous byproduct.

available, although its use in animal feed is
limited by its low nutritional value.

Oat straw
Wheat Straw

Barley Straw

Rice straw

LEGUMINOUS STRAW
Leguminous straws tend to have a protein content.
something superior. Most of the components (including
protein and minerals), are associated with the cell wall.
Bean straw

Lentil Straw

Chickpea Straw

SHELLS

Soybean Husk: It is a forage of excellent quality

nutritive for the fattening of both dairy and beef cattle
like meat. Its high content of digestible fiber
improves the digestive process of ruminant animals.
In addition, it provides protein, positioning it as a
high-value energy-protein food.

Sunflower hulls: They are composed of the coverings

externals of the seed and are the byproduct of the process of
peeling for the extraction of ingredients from
higher nutritional value.

Cotton hull: It is characterized by its high

content in crude fiber and lignin (around 50 and 20%,
respectively). The commercial product contains a
variable percentage of residue, which by its nature
(cellulose) is highly digestible in ruminants.
Henus:
Alfalfa: It is a herb that is mainly used as
forage, green or dry, For its nutritional value, it is rich in
proteins, minerals, and vitamins.

Moha: It is a very short-cycle annual grass. It is the

summer forage that has traditionally been used
as preserved forage, mainly in the form of
heno, in milk and meat production systems.
SILAJES:
Corn: It is a food that provides fiber and energy. In order to
it has a high nutritional value it should be considered
a lot of attention to the chopping moment, the
compaction, the length of chopping, the cutting height and the
grain processing.

Sorghum: It is an energetic ingredient that has been gaining

importance in animal feeding worldwide.
For a quality production, it is necessary to pay attention
great attention to the manufacturing process, from the
crop choice, ideal cutting period, size
of the particles, the compaction of the soil, the time and the
sealing efficiency, among other factors.
Food MS PB DIG. E.M. Ca P
% % % Mcal/kg % MS % MS
MS

Straw of 90.1 3.6 44.1 1.59 0.17 0.08

corn

stubble 85.0 6.6 44.9 1.62 0.57 0.10

of corn

straw 88.9 4.8 41.7 1.50 0.82 0.18

of soy

Alfalfa 85.1 16.2 57.1 2.06 1.40 0.19

Moha 92.5 7.2 63.7 2.29 0.46 0.23

Corn 27.9 8.4 68.2 2.46 0.28 0.21

Sorghum 29.4 7.3 56.3 2.03 0.25 0.18

DAILY CONSUMPTION OF EACH ANIMAL

A 500-kilogram cow should consume 70 per day.

kilograms of forage, of which 15 kilograms are dry matter
to produce more than 15 liters in that same period.

For the development stage between 700 to 800 grams and for
the weight gain between 800 to 900 grams/day.

In the fattening or finishing phase, which goes from the fourth to

the sixth week of life (42 days) the animal consumes
2,600 and 2,700 grams of concentrate, formulated with
higher percentage of energy.

In general, horses being herbivores must eat a

base that provides fiber that can be obtained from both
grass like forage. Grass contains a lot of water and
little dry matter, so when grazing they usually eat from
average about 75 kg of grass per day
DISPOSITION WITHIN OUR
MEDIUM
Forages are all those plants that are cultivated for the purpose of
to feed the animals. It can be consumed standing or
deferred, according to the needs of the production process,
grass, feed, compound, hay, and silages.
The production of forages depends on the environment where it
it develops, so it will vary depending on the weather conditions and
from the soil of a place; as well as according to the production
livestock applied to sheep, cattle, swine,
etc.
They are more economical sources of nutrients, they should be the foundation.
from the feeding of certain animals such as cows and horses.
In dry forages, they are highly sought after for the season of
droughts

Advantages of using forages in grazing:

Reduce the cost of food
.Reduce the risks of nutritional deficiencies during times of
food shortages.
They improve soil conservation
FACTORS THAT AFFECT YOUR CONSUMPTION AND
PROBLEMS ASSOCIATED WITH ITS CONSUMPTION.

FACTORS THAT AFFECT YOUR CONSUMPTION

Ease and access to forage: The ease of obtaining

food is an important factor of selectivity, therefore, if
the discomfort or the effort to obtain it are very great
prefer to consume less nutritious foods.
Animal density: Both the number of animals per area, as well as
the diversity of species or breeds that share areas of
nutrition directly affects behavior, since
there are hierarchically dominant species over others, just like
There are dominant and recessive races and individuals.

Nutritional composition: it is known that animals of some

They regulate the selectivity of food according to their
nutritional requirements, this indicates that they perceive that
foods contain the necessary nutrients at a given time
given
Palatability: Palatability includes various characteristics of
food that together makes it palatable or not palatable
for an animal.
For example: an animal with zinc deficiencies may prefer
foods rich in this mineral even if they are not very tasty
pleasant,
.
PROBLEMS ASSOCIATED WITH ITS CONSUMPTION

Nitrate poisoning: This disease occurs in the

livestock that eat food that has accumulated high levels
of nitrates during their growth. These accumulate when
they have excessive amounts of nitrate.
Endophytic toxins: The endophyte is a fungus that lives inside
of grass plants. The relationship between a grass and its
endophyte is symbiotic, that is, both benefit from the
same relationship. Although the endophyte does not harm the plant, it
they produce toxins that can harm livestock.
Intoxication from fungal or bacterial toxins: it is a risk
for the animals that consume the products of silage
badly done.
Excessive presence of butyric bacteria: it is caused by the
incorporation of the soil into the forage during the harvest, these
bacteria can multiply in the silages
contaminated, it can also be observed in the harvests of
heno with soil residues..
Risk of toxic ethanol production for ruminants: for the
general after the alcoholic fermentation allowed by the
incorrect sealing of the silo.
 THEORETICAL FUNDAMENTALS OF CARRYING OUT THE

STORAGE OF ROUGHAGE
SECO
FOOD

Hay: For good haymaking of fodders it is necessary

the dehydration, whether artificial or natural, of these when they are
greens for their later better preservation and the inhibition of
vegetal and microbial enzymes, it is necessary to take into account that
this dehydration should not be complete but should
leave between 50-100g/kg of moisture for its

storage.

Straw: These products, being mostly harvested crops,

A large part of the cases must go through a process of
chopped or ground for better preservation and the
acceptance by the animals that are going to consume it.
In the case of sugarcane bagasse undergoing heating in
the cauldrons aim to unfold the Lingo links-
cellulosic materials allow for greater bacterial fermentability of
rumen, consequently, raising its NDT value from 35% to
48-50%.

Bundles of corn and sorghum formation allows

complete the ripening of the grain after the plant is cut;
this gives straw a higher nutritional value than if the
the crop will complete its maturity in the field. As it happens with
the hay, careful transportation and storage, in bales
in bulk, they are extremely important.
THE LOSSES OF MAKING A MISTAKE
STORAGE

The loss of improper storage is the loss of

the coarse dry foods where they lose their values
nutrients they had, altering their pH and can already affect their
digestibility in the animal, or their acceptance as well
they can produce different diseases due to the presence of
fungi, bacteria, etc. The main thing to observe for
Good storage involves ventilation and humidity.
because this already alters the integrity of what is stored.
 THE NEGATIVE EFFECTS OF GIVING FORAGES
TOSCO - OVERLY DRY

In itself, there are no cases of toxicity from the consumption of fodders.

dry and rough in excess, because livestock tends to reject it
at certain levels, since its palatability is low-medium.
(depending on the type of dry, coarse forage)
Recommendations
Be careful with some endogenous compounds;
contamination with some toxic product: example in
leguminous straws, these should not be contaminated
for fungi as they can be toxic for him
cattle
Do not add urea to the husks, as they may contain
an enzyme (urease) that breaks it down and can cause
intoxication.
They are foods with a high fiber content, but this
it turns out to be mostly digestible. This determines that
do not be suitable as the only food for ruminants
another source of fiber should be provided
USE
Urea is a source of nitrogen for ruminants. Without
embargo, its use depends on the ability of the flora
rumen microbiota to incorporate it into the formation of
its own tissues. Urea always brings benefits to the animal,
since there is availability of forage (albeit low
quality) will increase voluntary consumption, as well as the rates of

digestion of fiber and the passage of food through the tract

digestive. It is worth mentioning that the increase in consumption of

dry pasture, induces animals to consume the forages and/or

less palatable pastures, thus favoring the utilization of
large amounts of fibrous material, generally
underutilized during the summer.
EFFECT AND DOSAGE:
Assuming there are enough easily digestible carbohydrates
digestion (starch, sugar), 100 g of urea
they can produce 287 g of crude protein.
A dairy cow with a yield of up to 20 kg daily,
This system can cover 20% of your needs.
protein-rich. When it comes to cows with little or no production
of milk or of fattening animals is
can supply up to 1/3 of the necessary proteins for
urea medium. As a percentage of the ration, it should not exceed 1%
approximately.
The important thing is that the sources of protein represented by the
urea is something perfectly natural for ruminants: to the
rumen bacteria do not care whether the NH3 they transform into
proteins come from natural proteins or from compounds
NNP.
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