Factors affecting diet selection by sheep. 4. Level of feeding

1984 ◽  
Vol 35 (6) ◽  
pp. 839 ◽  
Author(s):  
PA Kenney ◽  
JL Black
Keyword(s):  
Feed Intake ◽  
Nutritive Value ◽  
Diet Selection ◽  
Intake Rate ◽  
Factors Affecting ◽  
Feeding Level ◽  
Relative Preference

The effects of level of feeding on the potential intake rate and preference shown by sheep for dried forages varying widely in nutritive value was investigated. Intake rate of the forages ranged from 5 to 21.4 g/min when offered for short periods to sheep given 0.8 kg/day of a pelleted ration consisting of 60% lucerne hay and 40% oat grain. When sheep were fed on 0.2 kg/day of pellets, the intake rate of most forages fell slightly, but when feeding level was raised to 1.4 kg/day, the intake rate of all forages declined. The latter depression was only c. 10% for forages that were eaten at a rate of more than 15 g/min by sheep given 0.8 kg/day; but the intake rate of wheaten straw, which was previously eaten at 5 g/min, was depressed by 96%. Level of feeding did not affect the relative preference by sheep for forages which were eaten at rates exceeding 15 g/min. However, calculations indicated that preference for forages with an intake rate of less than 15 g/min would decline as feed intake was raised to the highest level. The results suggest that, for predicting diet selection by sheep, a standardized level of feeding should be adopted when the intake rates of forages are measured.

Factors affecting voluntary feed intake in pigs. II. The effect of two levels of crude fibre in the diet on the intake and performance of fattening pigs

1967 ◽  
Vol 9 (2) ◽  
pp. 149-154 ◽  
Author(s):  
D. J. A. Cole ◽  
J. E. Duckworth ◽  
W. Holmes
Keyword(s):  
Feed Intake ◽  
Live Weight ◽  
Carcass Quality ◽  
Intake Rate ◽  
Crude Fibre ◽  
Factors Affecting ◽  
Voluntary Feed Intake ◽  
And Performance ◽  
Isocaloric Diets ◽  
Fattening Pigs

1. Voluntary feed intake, performance and carcass quality were studied with 20 individually housed pigs given isocaloric diets (2,770 kcal/kg. DM) containing either 8·9 % or 12·9 % crude fibre in the dry matter over the period of growth from 45 to 91 kg. live-weight.2. There were no significant differences between diets in voluntary feed intake, rate of gain or carcass quality.3. Apparent digestibility coefficients and rates of passage of the diets were determined in eight castrated male pigs. Rates of passage were not significantly affected by diet or live-weight when determined at 57 and 82 kg. live-weight.

GROWING AND FATTENING OF PIGS IN RELATION TO TEMPERATURE OF HOUSING AND FEEDING LEVEL

1978 ◽  
Vol 58 (1) ◽  
pp. 1-13 ◽  
Author(s):  
M. W. A. VERSTEGEN ◽  
E. W. BRASCAMP ◽  
W. VAN DER HEL
Keyword(s):  
Feed Intake ◽  
Backfat Thickness ◽  
Intake Rate ◽  
Feed Conversion ◽  
Lean Meat ◽  
Ambient Temperatures ◽  
Feeding Level ◽  
Thermal Heat Requirement ◽  
Ad Libitum Intake ◽  
Heat Requirement

Climatic and housing conditions in the fattening of pigs are discussed in relation to heat requirements and feeding level. Increase in feeding level will allow pigs to meet their thermal heat requirement at lower ambient temperatures. From fattening trials reported in the literature, mean feed intake, rate of gain, feed conversion, backfat thickness and lean meat to fat ratio have been computed at temperatures of 5, 10, 15, 20 and 25 °C. Feed intake was lowest at 25 °C. Rate of gain was maximal and feed conversion (ratio feed intake: liveweight gain) was minimal at about 20 °C. At computed similar intakes of feed, rate of gain decreased with 15 g/°C below 20 °C. Backfat thickness was as a mean decreased in the cold, as was lean meat to fat ratio. Optimum feeding level for feed conversion may be increased to above 80% of ad libitum intake.

Factors affecting diet selection by sheep. 1. Potential intake rate and acceptability of feed

1984 ◽  
Vol 35 (4) ◽  
pp. 551 ◽  
Author(s):  
PA Kenney ◽  
JL Black
Keyword(s):  
Organic Matter ◽  
Nutritive Value ◽  
In Vitro Digestibility ◽  
Intake Rate ◽  
Regression Equations ◽  
Strongly Correlated ◽  
Factors Affecting ◽  
The Mean ◽  
Clover Pasture

In experiment 1, potential intake rates of several dried forages, varying widely in nutritive value, were measured by offering each alone to six hungry sheep for eight, separate 1-min periods. Intake rates ranged from 5.5 to 26.1 g/min, but, within each forage, it varied little between sheep (c.v. 13%) or between measurements with the same sheep (c.v. 8%). The forages were then offered in pairs in separate containers and preference for one forage was defined as the percentage of total intake derived from that forage. With the exception of a dried clover pasture, preference for a forage was strongly related to the rate at which it could be eaten. Reducing the length of wheaten straw particles from 30 to 10 mm increased intake rate from 5.5 to 12.4 g/min and resulted in an absolute preference for the short material. The mean preference for a forage over all comparisons was more strongly correlated with intake rate of the forage (r2 = 0.87) than with in vitro digestibility of organic matter (r2 = 0.30). In experiment 2, two wheaten straws and two wheaten hays were each chopped to two lengths and, within each forage, mixed (w/w) in the short : long ratios of 0 : 1, 1 : 2, 2 : 1 and 1 : 0. Mean intake rates were 7.3 and 12.5 g/min for the two straws and 15.7 and 23.2 g/min for the two hays. Within each forage, all mixtures were offered in pairs to establish preference. The slopes of regression equations relating preference (%) to intake rate (g/min) were 21.4, 17.0, 5.9 and 2.7 (%.min/g) for the four forages as mean intake rate increased from 7.3 to 23 2 g/min, which indicates that discrimination between forages with the same difference in intake rate was greater when mean intake rate was low. In experiment 3, finely ground clover pasture, lucerne hay, wheaten hay or wheaten straw were added to a base diet of either chopped lucerne or wheaten straw in the ratio 1 : 10. Although the additive had little effect on intake rate, sheep preferred lucerne to clover pasture and wheaten hay to wheaten straw. Equations developed from the results of experiment 2 to predict the preference for one forage over another on the basis of their relative intake rates, showed fair agreement with observations from experiment 1, particularly when the effects of acceptability factors such as taste, odour or feel were translated into differences in potential intake rate.

scholarly journals Influence of Residual Feed Intake and Cow Age on Dry Matter Intake Post-Weaning and Peak Lactation of Black Angus Cows

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1822
Author(s):  
Cory T. Parsons ◽  
Julia M. Dafoe ◽  
Samuel A. Wyffels ◽  
Timothy DelCurto ◽  
Darrin L. Boss
Keyword(s):  
Milk Production ◽  
Feed Intake ◽  
Dry Matter ◽  
Free Choice ◽  
Residual Feed Intake ◽  
Beef Cows ◽  
Age Effect ◽  
Dry Matter Intake ◽  
Intake Rate ◽  
Two Stages

We evaluated heifer post-weaning residual feed intake (RFI) classification and cow age on dry matter intake (DMI) at two stages of production. Fifty-nine non-lactating, pregnant, (Study 1) and fifty-four lactating, non-pregnant (Study 2) commercial black Angus beef cows were grouped by age and RFI. Free-choice, hay pellets were fed in a GrowSafe feeding system. In Study 1, cow DMI (kg/d) and intake rate (g/min) displayed a cow age effect (p < 0.01) with an increase in DMI and intake rate with increasing cow age. In Study 2, cow DMI (kg/d) and intake rate (g/min) displayed a cow age effect (p < 0.02) with an increase in DMI and intake rate with increasing cow age. Milk production displayed a cow age × RFI interaction (p < 0.01) where both 5–6-year-old and 8–9-year-old low RFI cows produced more milk than high RFI cows. For both studies, intake and intake behavior were not influenced by RFI (p ≥ 0.16) or cow age × RFI interaction (p ≥ 0.21). In summary, heifer’s post-weaning RFI had minimal effects on beef cattle DMI or intake behavior, however, some differences were observed in milk production.

Factors affecting the behavioural mechanisms of diet selection in fishes

1993 ◽  
Vol 23 (1-4) ◽  
pp. 105-118 ◽  
Author(s):  
Michel J. Kaiser ◽  
Roger N. Hughes
Keyword(s):  
Diet Selection ◽  
Factors Affecting

A note on the housing of intact male and female pigs together in the same pen during the growing period to bacon weight

1980 ◽  
Vol 31 (3) ◽  
pp. 321-322 ◽  
Author(s):  
R. S. Barber ◽  
R. Braude ◽  
K. G. Mitchell ◽  
Joanne Thomas
Keyword(s):  
Feed Intake ◽  
Live Weight ◽  
Intake Rate ◽  
Feeding Trial ◽  
Intact Male ◽  
Male And Female ◽  
Gain Ratio ◽  
Growing Period ◽  
Single Sex ◽  
Dressing Percentage

ABSTRACTA feeding trial was carried out, using 180 pigs, to assess the effect on performance when intact male and female pigs were housed together in the same pens from 20 to 90 kg live weight. There were no significant differences in daily feed intake, rate of growth or feed: gain ratio between pigs from mixed-sex pens and pigs from single-sex pens. Carcass measurements indicated slightly leaner carcasses for intact male pigs whether housed in separate pens or together with female pigs, while female pigs likewise had a significantly higher dressing percentage.

Influence of maturity stage on in situ dry matter degradability of six maize varieties in fistulated sheep

2001 ◽  
Vol 2001 ◽  
pp. 89-89
Author(s):  
M. A. Akbar ◽  
P. Lebzien ◽  
G. Flachowsky
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Climatic Conditions ◽  
Maturity Stage ◽  
Factors Affecting ◽  
Maize Varieties ◽  
Feed Value ◽  
Two Stages

The fresh weight, dry matter (DM) contents and nutritional quality in maize vary considerably with variation in varieties, stages at which harvested, climatic conditions and agronomic factors. Recently, agronomists, nutritionists, and dairy producers have placed increased emphasis on factors affecting the nutritive value of maize. However, very little information is available on quantitative variability of the feed value of maize fodder as affected by such factors. This study was, therefore, carried out to assess the effect of harvesting of six different maize varieties at two stages (dates) of grain maturity on quality of both the stover and cobs.

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